GLUTEN FREE/VEGETARIAN ARANCINI BALLS (You can thank me later:)

GLUTEN FREE/VEGETARIAN ARANCINI BALLS

INGREDIENTS

  •  2 cups cauliflower rice

  •   1 packet Konjac rice

  • 1 brown onion very finely diced

  • 2 cloves garlic crushed

  • 1 tsp onion powder

  • 1 egg whisked

  • 1 Tbsp. Coconut Aminos (I used Niu Organics)

  • ½ cup grated Mozzarella cheese

  • 1/4 cup Parmesan cheese

  • 1 x 400g tin Ayam Coconut Cream

  • 2 heaped Tbsp. Tapioca flour added to 70ml water and stirred in well

  • ½ cup Psyllium husk

COATING

  • ½ cup Psyllium Husk

  • ½ cup Parmesan Cheese

  • Salt and Pepper to taste

METHOD

1.      Pre-heat oven to 180 degrees Celsius and line a muffin tray with cut out squares of baking paper or muffin cups if you have them on hand.

2.      Add coconut oil to a large skillet pan on medium heat. Allow to melt before adding the diced onion and garlic. Cook for 2-3 min or until onion is translucent.

3.      Add coconut aminos and cauliflower rice cook for a further 3 min until cauliflower softens.

4.      Thoroughly rinse and drain the konjac rice before adding to the pan with the coconut cream and onion powder. Stir through and cook for 2-3 min.

5.      In a small glass add 70ml filtered water. Place 2 Tbsp. tapioca flour into glass and stir well before adding to the pan. Stir through the mixture and it should start to thicken almost immediately as you continue to stir.

6.      Add psyllium husk and stir through until you reach a nice thick consistency for rolling. If it is still too runny, add a little more psyllium husk. Remove from the heat.

7.      Finally, add whisked egg and cheese. Mix through and allow mixture to cool prior to rolling. Whilst this is cooling you can prepare your coating ingredients in a small bowl.

COATING

8.      Add all ingredients in a small bowl and stir to combine.

9.      Once mixture is cool enough to roll, use a tablespoon to scoop out enough mixture to form a medium sized ball. Roll the mixture in your hands and sprinkle the coating over the top before placing into lined muffin tray.

COOKING AND SERVING

10.      Add muffin tray to the oven and set a timer for 10 minutes. At the timer, remove the tray from the oven and carefully using a spoon, flip each arancini ball, before placing back into the oven for a final 10 minutes, or until they are all golden brown on all sides.

11.      Remove from the oven and allow to cool before attempting to eat as the inside will be super hot (I may or may not know this from being too eager to try)!

12.   Serve as a delicious tapas or side to a main meal. Take to your next social gathering and become the crowd favourite:)   Enjoy these mouth-watering bites of flavour!

Danae Cornford