New Genius Gluten Free Bread Launch & Greek Mezze Platter Recipe

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The launch of these new Genius artisan breads is possibly the most exciting gluten free bread event so far this year! Genius have added three new products to their high fibre gluten free range: Protein Punch Gut Lovin’ Cob, Fibre Fest Gut Lovin’ Deli Rolls and Fibre Fest Gut Lovin’ Cob. All three are excellent and I have been very excited for these products to hit the shelves, after I was lucky enough to preview them earlier this year. They are soft on the inside, crusty on the outside and we devoured an entire cob in no time at all. The new Genius artisan breads are all gluten free, suitable for coeliacs and vegetarians and are milk free.

Genius first launched its Good for the Gut range of wraps, pasta and crispbreads in 2018 and these new cobs and rolls are an addition to that range. The range is designed for those who are fed up of nutritiously-poor gluten free products – the Genius Good for the Gut range delivers great taste and nutrition at the same time.

The new Genius artisan bread cobs and deli rolls contain chicory root inulin, a natural prebiotic fibre that contributes to normal gut function. Having a diet that is high in fibre is extremely important for healthy gut function and unfortunately most people in the UK do not achieve their daily recommended 30g fibre intake. A single portion (77g) of the new Genius cob bread delivers a whopping 7.2g of fibre and a Genius deli roll bags you 7.5g – wahoo!

Genius challenged me to come up with a high fibre recipe to pair with their amazing new gluten free breads. I developed a healthy Greek mezze platter, including a high fibre pea hummous (peas and chickpeas are both excellent sources of fibre), lean tasty chicken kebabs and a summery Greek salad. My pea hummous uses aquafaba, the chickpea water, as a substitute for some of the oil – the resulting texture is smooth, light and makes the hummous far healthier than the classic recipe. Fancy giving it a try at home? Scroll down for the three recipes.

Pea Hummous (Serves 6)

You could make a smaller quantity of this hummous if you are only catering for two people, but I based the volume on using a whole tin of chickpeas rather than having the rest go to waste. Keep any leftover hummous in a sealed pot in the fridge for up to 4 days and it makes a great easy lunch option, spread on some Genius gluten free cob or as a tasty, high fibre dip.

Ingredients

  • 240g chickpeas
  • 120g peas
  • 1 clove garlic
  • 1 tbsp tahini
  • Juice of half a lemon
  • 60ml extra virgin olive oil
  • 75ml aquafaba (the chickpea water) (my secret ingredient, which makes this hummous extra silky, as well as low fat)

Method

  1. Open a tin of chickpeas and use a sieve to drain the acquafaba chickpea water into a bowl, set aside.
  2. Tip the drained chickpeas into a small blender and blitz with the olive oil until a thick paste has formed.
  3. Mince the garlic and add it to the blender, along with the tahini and lemon juice. Blitz for 30 seconds.
  4. Cook the peas and then run them under cold water to cool them. Drain well and add to the hummous along with the aquafaba. Blitz for a couple of minutes until the hummous has started to become silky and smooth. Then serve!

Tasty Chicken Kebabs (Serves 2)

These lightly spiced chicken kebabs stay wonderfully moist thanks to the yoghurt marinade.

Ingredients

  • 300g chicken breast
  • 1 tsp each of paprika, dried oregano, dried basil
  • 3 tbsp plain yoghurt

Method

  1. Place the yoghurt, herbs and paprika in a bowl and stir to combine.
  2. Chop the chicken breast into large chunks and add to the bowl with the yoghurt. Ensure the chicken is totally coated in the yoghurt mix then leave to marinate for a couple of minutes.
  3. Soak four short wooden skewers in water – this will stop them from burning when you cook the kebabs. If you do not have skewers, you can simply fry the chicken chunks individually.
  4. Cook over a medium-high heat until the chicken lightly charred on the outside and completely cooked through inside – approx 5 mins each side.

Greek Salad (Serves 2)

A classic summer salad – I omitted the red onion as I don’t like the harsh taste, but feel free to reintroduce it to this Greek dish :).

Ingredients

  • Half a cucumber
  • Large handful baby plum tomatoes (approx 100g)
  • 100g Greek feta
  • 1 tsp oregano
  • 1 tbsp olive oil
  • 100g kalamata olives

Method

  1. Chop the cucumber, tomato and feta into chunks and place in a large bowl. Add the olives to the salad mix.
  2. Dress with the oregano and olive oil, stir well and leave to sit for a few minutes before serving. Easy peasy!

Et voila. Team those three recipes together for a delicious gluten free mezze platter, or increase the quantities for a brilliant lunch with friends and family this summer. You could even BBQ those chicken kebabs if you fancy dining al fresco.

Be sure to use a high fibre bread like the new Genius Gut Lovin’ Cobs and Deli Rolls for the most gut-friendly meal. These breads are honestly some of the best gluten free cobs and rolls I have tried.

The Genius gluten free Protein Punch Gut Lovin’ Cob, Fibre Fest Gut Lovin’ Deli Rolls and Fibre Fest Gut Lovin’ Cob are available to buy now in Tesco and Morrisons stores nationwide.

*This is a paid sponsored feature in association with Genius. I only ever advertise gluten free products that I personally enjoy and am happy to recommend to you all. All opinions on www.mygfguide.com are my own and are 100% genuine.

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