We had a party on Sunday to welcome Anna to the world. Our baby was 7 weeks on Friday and I don’t know where the time goes. Our house felt like a very loud daycare on Sunday as toddlers were running everywhere. It was an all girl event for most of the party much to Theo’s dismay, though one buddy from down the street made it over which made Theo much happier.
As with any party there was food and I want to share a few of the recipes I made for Sunday. I am always a little too ambitious for my own good when it comes to these events and my feet were letting me know by the end of the day even though I had made quite a few of the recipes in advance. I made Roasted Eggplant Dip, Chickpea Patties, Gluten Free Gingerbread Cookies, and Gluten Free Pistachio and Cranberry Cookies a few days in advance.
Roasted Eggplant Dip
1 large eggplant, diced
1 red onion, diced
5 cloves of garlic, peeled
2 TBS olive oil (sometimes a little more depending on the size of your eggplant)
sea salt and pepper
1 TBS tahini
Preheat oven to 375*. Combine eggplant, onion, garlic in a roasting pan and toss with olive oil, sea salt and pepper. Sometimes you might need a little more olive oil to completely coat the eggplant. Roast for thirty minutes or until the eggplant is brown.
Place roasted mixture in the food processor and add tahini, process until you reach the texture you prefer. I like mine to be a bit chunky. Serve as a dip for veggies, crackers or chips.
This recipe is from my next door neighbour and has a been a hit at many a party. I like to serve it with spicy sour cream but you can serve them with plain sour cream or tzatziki.
1 can of drained chickpeas or 1 cup of cooked chickpeas
1 onion (I use a sweet onion but any onion would work), diced
5 cloves of garlic, minced
2 tsp olive oil
3 TBS sesame seeds
2 tsp cumin
1/2 tsp chipotle chili pepper
Juice of one lemon
salt and pepper to taste
1 to 5 TBS of gluten free flour (I used sorghum as that is what I had on hand)
In a frying pan heat one teaspoon of olive oil over medium-high heat. Saute onions until they are soft. Add garlic, sesame seeds, cumin and chipolte chili pepper (you can also use chili powder if you prefer). Saute until the garlic is soft. Set aside.
In the food processor pulse together the chickpeas, lemon, egg, and olive oil. Add in onion and garlic mixture and pulse until just combined. Add flour one tablespoon at a time until the mixture comes together without being too runny. I find that I use a different amount of flour each time depending on how fresh the onion is and whether I used canned or fresh chickpeas. Add salt and pepper to taste.
Using about a tablespoon of the mixture at a time form patties using your hands. Refrigerate for at least one hour and up to two days.
Preheat oven to 375*. Place patties on a baking sheet lined with parchment paper. Bake for 20 minutes or until brown.
I find these taste great the next day as well.
As the party was for Anna and not for Christmas I used ducks, stars, flowers and butterflies for my cookie cutters. This recipe is from Gluten Free Girl and the Chef who did a great set of holiday baking recipes two years ago. The trick is to make the flour mixture a head of time and then it takes no time at all to make a batch of cookies.
Gluten Free Pistachio-Cranberry Cookies
I have made these cookies for three years now and they are always a big hit. They taste like a really great shortbread that has some very yummy extras. I also make them because I don’t like shortbread so I won’t eat a whole bunch. It is the best of all worlds, I get to bake which I love, people get to eat very yummy cookies and I am not tempted to eat them all. This is another recipe from Gluten Free Girl and the Chef and the link is below. Happy baking.