Naysayers of the gluten free movement often roll their eyes when they see gluten free in the title and in truth rarely do I worry about gluten in what I am cooking or baking. However, there are dishes that using gluten free flour is actually better in the dish than that of the regular wheat flours and this recipe is one of them.
Simple to make and yet loaded with flavor.
Press play on your favorite Josh Ritter album, I find that the Animal Years works particularly well.
6 cups - Carrots, peeled and chopped
1 cup - cooked Basmati Rice
1/2 cup - Toasted Sunflower Seeds
2 small or 1 medium - Onion, thinly chopped
1/2 cup - Rice Flour
1 tbsp - Cumin
1 tbsp - Thyme
1 tbsp - Coconut Oil
TT - Salt and Pepper (TT - means To Taste)
1 1/2 cups - Vegan Cream (almond works best but soy is also good)
1 1/2 tbsp - Course ground or Stone ground Mustard
1 tbsp - Dry White Wine (optional)
Turn your Josh Ritter Album up even louder!
Boil water in a medium pot, add some salt (water should taste a little salty but still drinkable). Once boiling add your carrots and cook until carrots are soft and mushy.
Preheat oven to 180C or 350F
While carrots are cooking, in frying pan over medium to low heat begin to caramelize your onions. If you have never done this before, follow this technique, if you have skip to Step Five. Once your pan is hot (still medium to low heat) add a generous portion of oil, depending on the size of your frying pan this is most likely around 2 tbsp. When oil is hot (very important) add in onions, add a little salt and stir often (not constantly). If the onions are browning too quickly add a splash of water and turn down the heat, but the stages of caramelization are: white, translucent, light brown, deep brown. If you what too long your onions will be burnt and bitter, so if you are unsure aim when they reach the light brown stage, better to have a little less flavor than burnt.
Once caramelized set onions aside.
Drain the water from cooked carrots and mash. The carrots should be well mashed though a few chunks are good.
Combine all ingredients except; coconut oil, cream, wine and mustard, in a bowl. Before adding the flour, taste the dish and adjust salt and pepper to your preference. Then add the flour. Score your loaf with a fork to add a little extra crispness.
Grease a loaf pan or oven ware with coconut oil. You can use margarine or another type of oil but for a tasty, crispy crust nothing beats coconut oil. Place well mixed ingredients in
Bake loaf for one hour, or until top becomes crispy
Remove from oven and let rest 5 - 8 mins.
Over medium heat, place your cream and white wine. Let reduce (gentle boil) for about 1 min. Add mustard and let reduce again, season with salt and pepper. When sauce coats the back of a spoon or your own desired preference take off heat. If sauce is too thick for your simply add more cream or wine.
Eat and Enjoy.