Author: eatwithbrooke

Norwegian Crispbread – Seed Crackers (Vegan & Gluten-Free)

20 Minute Meals, Appetizer, Dairy-Free, Gluten-Free, Nut-Free, Snack, Soy-Free, Vegan

A taste of Norway.

I first tried Norwegian crispbread (knekkebrød) in Bergen, Norway. I was hooked. In my quest to find gluten-free food, I chose the one item at the bakery that spelled out “glutenfritt.” I went back the very next day to buy two more bags. Thus, my relationship with knekkebrød was born.

Everything about it is addicting. It’s crispy and crunchy, and the flavor of toasted sesame and flaxseeds recalls that of some childhood snack… Whatever it is, it’s delicious. When I returned to the States, I decided to recreate it. While I’m sure I’m butchering the traditional Norwegian recipe, I hope it holds up as my homage to my time in Norway. Enjoy!

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Serves: 10 large crackers

Ingredients

Dry:

  • 3 tbs. flaxseeds
  • 2 tbs. sunflower seeds
  • 2 tbs. sesame seeds (I mixed white and black sesame seeds)
  • 1 tbs. pepitas
  • 1 tbs. ground flaxseed
  • 1 tbs. brown rice flour
  • 1/4-1/2 tsp. salt

Wet:

  • 1/4 + 1/8 cup boiling water

Recipe

  1. Preheat oven to 350° Fahrenheit (convection bake). Line a medium or large baking sheet with parchment paper.
  2. In a medium bowl, mix together dry ingredients. Pour over boiling water and mix. Cover mixture with a towel and let sit for 10 minutes to allow the seeds to absorb the water.
  3. Using an offset spatula, spread the mixture onto the parchment paper. Spread as thinly as possible (2-4 millimeters thick).
  4. Bake for 15-18 minutes or until dry and crispy. Let cool completely before breaking into large pieces.

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Hummus Avocado Toast (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Entree, Gluten-Free, Nut-Free, Snack, Soy-Free, Vegan

Avocado Toast walked so Hummus Avocado Toast could run.

You’ve tasted avocado toast, avocado toast with egg, avocado toast with smoked salmon… Forget it all, because this hummus avocado toast just blew everything out of the water. On my recent tour of Europe, I sampled toasts from five different countries. Each had different things going for them–avocado mousse in Spain, seed bread in Italy, hummus toast in France–so I decided to pick out my favorite elements and combine them into one single toast. Enter: hummus avocado toast.

Let me paint a picture for your taste buds. You take your first bite, and as you bite into that crispy, toasted bread, the tangy, nutty hummus blasts you with flavor. That happens at the exact moment you get the fresh creaminess of avocado, earthy touch of cilantro, sweet burst of tomato, and subtle crunch of sunflower seeds.

The best part of this recipe is the ease of substituting and adjusting ingredients. Don’t have flax seeds? Swap for pumpkin seeds. Hate cilantro? Leave it out. Want more hummus? Heap on some more. Make it your own!

Prep Time: 5-10 minutes
Serves: 2 toasts

Ingredients

  • 2 slices of bread (I use Udi’s gluten-free Whole Grain Sandwich Bread)
  • 2 tbs. hummus (adjust to taste)
  • 1/2 avocado
  • 4 cherry tomatoes
  • 1 tsp. sunflower seeds (adjust to taste)
  • 1/4-1/2 tsp. flax seeds (adjust to taste)
  • Squeeze of lemon juice
  • Pinch of salt
  • Pinch of black pepper
  • Optional: few sprigs of cilantro

Recipe

  1. Toast bread. Slice avocado lengthwise into thin strips. Cut tomatoes in half.
  2. Spread 1 tbs. hummus onto each slice of toast, then place half the avocado slices onto each slice. Squeeze lemon juice on top and season with salt and pepper (to taste). Garnish with cilantro leaves, tomatoes, and seeds.

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Maple Cinnamon Overnight Oats (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Soy-Free, Vegan

#OOOTD (Overnight Oats Of The Day)

Say hello to my newest breakfast buddy: overnight oats. I’ll say it–I’m obsessed. What’s not to love? I pop it in the fridge the night before, and the next morning it’s ready to go! It’s perfect for busy mornings when I’m in a rush and/or need a filling, hearty breakfast. It’s healthy, yummy, and only takes one bowl (less clean-up, the better). You can adjust the ingredients to suit your taste–I’m big on the cinnamon. Mix in your favorite fruits or nuts in the morning, and you’ve got yourself a winner.

Prep Time: 5 minutes
Wait Time: Overnight
Serves: 1-2 servings

Ingredients

  • 1 cup rolled oats
  • 1 cup almond milk
  • 4 tsp. almond butter
  • 4 tsp. maple syrup
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • Optional: fruit and nuts for topping

Recipe

  1. Mix all ingredients in a seal-tight container. Close container and put in refrigerator overnight.
  2. In the morning, optionally top with fruit and nuts. Enjoy!

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Easy Avocado Carbonara (Dairy-Free & Gluten-Free)

20 Minute Meals, Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free

Yes, I’ve made this three times in the last week.

Truth be told, I’ve technically never actually had traditional carbonara pasta. Seeing as it is typically made with cream and pasta, and I am dairy-free and gluten-free, odds weren’t quite in my favor. But, I imagine this avocado version is exactly what carbonara should be…if not better.

The avocado takes “creamy” to a whole new level. The egg makes the sauce fluffier (and even creamier), and the pepper ties everything together. The best part? This recipe takes max fifteen minutes. Usually when I’m hungry, I have negative patience to spend time cooking. But this avocado carbonara is so quick and so worth it. Enjoy!

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2 servings

Ingredients:

  • 2 servings of your favorite pasta (I’m using gluten-free Banza Cavatappi)
  • 1 ripe avocado
  • 1 egg
  • 1 1/2 tbs. nutritional yeast
  • 1 tbs. lemon juice
  • 3/4 tsp. salt (adjust to taste)
  • 1/2 tsp. black pepper (adjust to taste)
  • 1/2 tsp. garlic powder
  • Optional: Add pancetta or bacon bits for an extra savory bite!

Recipe:

  1. Cook pasta according to package directions (reserve some pasta water for later, just in case).
  2. While your pasta is cooking, add avocado, egg, nutritional yeast, lemon juice, salt, pepper, and garlic powder to a blender. Blend until creamy and well-combined.
  3. Add the avocado sauce to a medium or large saucepan and cook over very low heat for 2-3 minutes. Mix in the cooked pasta and stir for another 1-2 minutes (we don’t want to overcook and scramble the eggs). If the sauce is too thick, add in a bit of your reserved pasta water. At this point, you’re welcome to add in optional chopped pancetta or bacon.
  4. Transfer to a serving bowl. Optionally top with extra pepper and/or sliced almonds for crunch. Serve warm!

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Spicy Chickpea Pockets (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

Crispy, hearty, spicy…need I say more?

If you’re on “Cooking TikTok,” you may have seen the pan-fried spring rolls trend. This is my rendition, and I am obsessed. I was already a fan of regular spring rolls, but crispy? Sounded like heaven…

I wanted to make an Asian-inspired filling that was hearty and protein-packed. I thought about the types of dipping sauces I like with spring rolls, and sweet chili sauce popped into my head. Why not make my own sweet chili sauce and incorporate it into my filling? Enter chickpeas (and some veggies), and these spicy chickpea pockets were born. I hope you enjoy them as much as I do!

Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 6 pockets

Ingredients:

Sauce

  • 1 large clove garlic, finely chopped
  • 1/2 tsp. red chili flakes (this can be pretty spicy, so adjust to taste)
  • 1/2 tsp. salt
  • 2 tsp. apple cider vinegar
  • 4 tsp. honey
  • Optional: Make additional sauce for dipping. For the dipping sauce, halve the salt, apple cider vinegar, and honey.

Filling

  • 1 cup canned or cooked chickpeas
  • 1 medium carrot
  • 1/8 yellow onion
  • Approx. 15 stems of cilantro

Wrapper

  • 6 rice paper wrappers (about 22 cm diameter)
  • Small bowl of water

Recipe:

  1. Mix sauce ingredients together in a small bowl.
  2. Finely dice carrot and onion. Remove the stems from the cilantro, and roughly chop the leaves.
  3. In an oiled medium sauce pan, add carrots and cook for 5 minutes over low heat. Add onions, chickpeas, and sauce. Sauté over medium heat for approximately 5 minutes or until all ingredients are cooked and softened.
  4. Transfer chickpea mixture to a medium bowl. Using a fork or potato masher, mash mixture to break down chickpeas. Add cilantro and mix well.
  5. On a large plate, take a rice paper wrapper and brush water over both sides. It may take a few moments to become pliable–do not over-wet the paper (it will become too soft and rip). In the middle of the wrapper, add about 2 tablespoons of the chickpea mixture. Carefully fold the wrapper like a burrito and set off to the side. Repeat for the remaining 5 wrappers to create 6 “chickpea pockets.”
  6. Add the chickpea pockets (thickest side of the wrapper should go down first) to a well-oiled, medium sauce pan over low-medium heat. Cook until lightly browned and crispy. Flip and cook the other side until lightly browned and crispy.
  7. Serve warm!

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Best Granola Ever (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Snack, Soy-Free, Vegan

I can eat this in one sitting…

I’m very particular about my granola. I like it chunky, nutty, and au naturel. I’ve tried my fair share of store-bought granolas (there definitely are some good ones!), but most are heavy on refined sugars, don’t have enough chunks, and just don’t have the right flavor. This granola clusters recipe totally changes the game. I don’t find hazelnuts enough in granola, and adding them here adds a perfect, nutty depth. Plus, the mix of cinnamon and maple syrup creates a sense of warmth and coziness–perfect for the winter months!

Enjoy this granola as a snack (I will literally eat this by the handful), over yogurt and fruit, or however you like it. It is definitely a pantry staple for me…

Prep Time: 5 minutes
Cook Time: 5-7 minutes
Serves: 2 1/2 cups of granola

Ingredients

  • 2 cups rolled oats
  • 2 tbs. chopped hazelnuts
  • 2 tbs. pumpkin seeds
  • 2 tbs. almond butter
  • 3 tbs. maple syrup
  • 1 tsp. cinnamon
  • 1/4 tsp. salt (adjust to taste)

Recipe

  1. Preheat oven to 400° Fahrenheit (Convection Bake).
  2. Mix all ingredients together in a medium bowl.
  3. Line a baking sheet with parchment paper. Press granola evenly into a rectangle (about 1/2-3/4 cm thick) onto the parchment paper.
  4. Bake for 5-7 minutes or until golden brown. Let cool completely before breaking rectangle into clusters. Enjoy!

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Chicken Maple Meatballs (Dairy-Free & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free

This meatball just won Meatball of the Year.

I know humility is a virtue, but this meatball recipe is absolutely the Best. Meatball. Ever. I’m usually one to grab ground turkey at the grocery store, but my local market was out of ground turkey this week (shocking, I know). So, I opted for ground chicken instead. I am glad I did–and so will you, once you try this recipe.

Since it’s fall, I wanted to make something cozy, and maple syrup seemed like the way to go. I never thought I would be putting maple syrup in my meatballs, but I’m all for it. The maple syrup doesn’t make the meatballs sweet, but it adds a sort of nutty, warm flavor to the dish. Now, I’ve got leftovers for days, but I’m not complaining. Try it out–you won’t regret it!

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serves: 12-15 meatballs

Ingredients:

  • 1 lb. ground chicken
  • 1 tbs. pure maple syrup
  • 2 tsp. apple cider vinegar
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic powder

Recipe:

  1. Add all ingredients to a medium mixing bowl. Using a fork, gently mix together, trying to keep the mixture as fluffy as possible.
  2. Using two spoons, shape meatball mixture into 1.5 inch sized balls.
  3. In an oiled pan over medium-low heat, pan fry meatballs for 2-5 min on each side, or until lightly browned. Keep the lid on the pan while cooking to lock in the moisture. I fried the meatballs on three sides, allowing the meatballs to cook all the way through.
  4. Serve with your favorite pasta and sauce. I’m using my roasted red pepper sauce (recipe on the blog). Enjoy!

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Nutty Chocolate Truffles (Vegan & Gluten-Free)

20 Minute Meals, Dairy-Free, Dessert, Gluten-Free, Snack, Soy-Free, Vegan

Dessert, but make it healthy.

These truffles aren’t so much dessert as they are an all-day snack because I cannot stop eating them. I think the secret is the tahini. I never thought sesame and chocolate would go together…but they’re really a match made in heaven. The almond flour (which adds great texture!) and the maple syrup just elevate that nutty flavor. I make these at least once a week, probably more. Aside from being delicious, they also only take 5 ingredients, so I really have no excuses not to make them. I’ll stash them in my bag for an afternoon snack or snag a few as a post-dinner dessert. They’re easy and quick and so worth it!

Prep Time: 10 minutes
Serves: 6 truffles

Ingredients

  • 2/3 cup almond flour
  • 2 tbs. cocoa powder
  • 2 tbs. tahini (adjust for texture)
  • 1 tbs. maple syrup (adjust for texture and sweetness)
  • Pinch of salt
  • Optional: 1 tsp. cocoa powder for dusting

Recipe

  1. Mix all ingredients together in a medium bowl. Use the back of a spoon to push the mixture together–it will feel dry at first, but it will blend after a few rounds of mixing. Add more tahini or maple syrup if the texture is too dry.
  2. Shape mixture into six 1-inch balls. Optionally toss or dust with cocoa powder.

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Roasted Date Brussel Sprouts (Vegan & Gluten-Free)

20 Minute Meals, Appetizer, Dairy-Free, Gluten-Free, Soy-Free, Vegan

Fall starts now.

It’s the first day of fall, a.k.a time to bring out the bad boys (brussels sprouts). I’ve had brussels sprouts a million and a half ways, but these may just take the top spot. First of all, they’re roasted (keep steamed brussels sprouts away from me!). Second, you can’t add dates and cashes and not love the flavor. The medjool dates–plus a hint of honey–bring just enough sweetness to take away the bitterness of the brussels sprouts while not stealing the show. And the cashews? The nuttiness and crunchy texture bring the whole dish together.

These brussels sprouts are perfect for honestly any kind of fall meal. Cozy night in, date night (and a glass a wine), or Thanksgiving. Enjoyyy!

Prep Time: 5-8 minutes
Cook Time: 12 minutes
Serves: 2 servings

Ingredients:

  • 2 cups shaved brussels sprouts
  • 3 medjool dates, pitted
  • Approximately 15 salted, roasted cashews
  • 1/8 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/2 tsp. oil
  • 1/2 tsp. honey

Recipe:

  1. Preheat oven to 400° Fahrenheit.
  2. Roughly chop the cashews and dates into centimeter-sized pieces.
  3. Toss brussels sprouts, dates, salt, garlic powder, oil, and honey together in a small baking pan (I’m using a 1.6 quart glass baking dish).
  4. Bake for 12 minutes, or until brussels sprouts turn lightly golden.
  5. Mix in the roasted cashews and enjoy!

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Almond Date Protein Balls (Vegan & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Snack, Soy-Free, Vegan

For the days when you have literally no time…

Lately, I’ve had a lot of those days. I don’t have a lot of time for breaks, and when I do, I need a BIG energy boost. Enter my Almond Date Protein Balls. I’ve been making variations of these for years, but I always come back to this recipe. Besides being delicious, they’re packed with nutrients. First, we’ve got one of my all-time favorite superfoods: chia seeds. Chia seeds are a great source of fiber and omega-3s. Then, we’ve got protein from rolled oats and almond butter. Together, they really elevate my energy levels and keep me fuller for longer. Plus, there’s no refined sugar–only dates and honey.

These protein balls are easy to pack and take on the go. Whip them up, store them in the fridge, and grab a few to stash in your purse when you’re heading out. You won’t regret it!

Prep Time: 10 minutes
Serves: 8 protein balls

Ingredients

  • 2/3 cup rolled oats
  • 3 tbs. almond butter (adjust for texture)
  • 2 tsp. honey (adjust for texture)
  • 2 medjool dates, pitted (or 1-2 tbs. raisins)
  • 8 almonds
  • 2 tsp. chia seeds
  • Pinch of salt
  • Pinch of cinnamon
  • Optional: 1 tsp. melted coconut oil

Recipe

  1. Chop dates and almonds into small pieces.
  2. Mix all ingredients together in a medium bowl. Add more almond butter, honey, or coconut oil if mixture is too dry.
  3. Shape mixture into eight 1-inch balls. Enjoy!

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