Gluten-free Quinoa and Apple Stuffing

December 16, 2017

An alternative stuffing recipe from The Cook & Him that's gluten-free, vegan and absolutely delicious to boot.

Here's another great seasonal recipe from food blog The Cook & Him, where Sam and Phil (and Meg the dog) are doing great things with our British pulses and grains.

This really is a superb stuffing using only vegan and gluten-free ingredients, including our quinoa flour. It makes a great accompaniment to a roast or a fabulous meal in itself.

Cooking tip: If you're not used to using cup measurements they can be easily converted for any measuring jug as 1 cup = 225ml. The corresponding weights for dry ingredients vary so it's best to measure but you can you an online conversion tool.

Makes 8 portions
Preparation time: 20 minutes; Cooking time: 1 hour

Ingredients

3 tbsp Ground Flaxseed
6 tbsp Cold Water
Drizzle of Olive Oil
2 Red Onions, peeled and finely diced
4 cloves Garlic, peeled and crushed
3 large sticks Celery, finely diced
2 Apples, peeled, cored and finely diced
6 to 8 sprigs fresh Thyme, leaves only
10 fresh Sage leaves
3 stalks Rosemary, needle-like leaves only
½ cup Sultanas
1 and ½ cups Quinoa Flour
½ cup Ground Almonds
Salt and Pepper to season

Method

Preheat the oven to 160 Fan / 180 C / 350 F / Gas 4 and rub a drizzle of olive oil around a baking dish
Mix the ground flax seeds with the water and set aside to thicken
In a large frying pan, heat another drizzle of olive oil and gently saute the onions, garlic, celery, apple and herbs for around 10 minutes, stirring occasionally till softened
In a medium bowl stir together the quinoa flour and ground almonds
To the frying pan add the flax 'egg' and sultanas and stir, then stir in the quinoa/ground almonds, a few good twists of black pepper and a large pinch of sea salt, incorporating well
Tip everything into your greased dish and put in the oven for 45 mins - 1 hour till firm in the centre
Serve immediately - though it's also just as lovely cold in a sandwich the next day too!

Find the original recipe with more photos and commentary on The Cook & Him website...

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