Gluten and dairy free bobotie

A Healthy Twist On A Local Favourite

Bobotie has got to be one of my all time favourite dishes, but one I hadn’t had in ages because it is traditionally made with bread. Excuses!!!

Bobotie recipeIt was time I stopped making excuses and created my own version of this dish, that’s what I do anyways when I’m craving something that is usually made with dairy or gluten… make my very own version of it, and then share it with you of course! 😉

For those who are new to this “Bobotie”, it is a well known South African dish, a savoury spiced mincemeat that is baked with an egg-based topping. Full of complex yet complimenting flavours. It is not incredibly spicy (as in hot) but rather more a flavour explosion and delight. Definitely, a recipe and meal worth giving a try.

So other than the bread, which I just swapped for a gluten free bread, I also changed out the sugar packed chutney for some home-made kimchi and raw honey. As well as substituting the milk with goat’s milk, you could use almond or rice milk too. Other than that this is a really simple and easy recipe to make but one that will leave your guests asking for more and suitably impressed with your cooking skills! No one will ever even need to know its dairy and gluten free. That said, go ahead and make it with the bread and milk and you’ll still be winning!

If I can get my son to eat it, well then you know it must be a winner. Here it is, my healthy version of a local favourite, Happy Cooking!

Bobotie Recipe:

(serves 6-8)South African bobotie recipe

Ingredients: 

  • 1kg beef or lamb mince (or half of each)
  • 3 onions finely chopped
  • 2 garlic cloves peeled and crushed/ finely chopped
  • 50g butter
  • 20ml curry powder
  • 5ml turmeric
  • 300ml milk (almond or goats as an alternative)
  • 4 eggs
  • 4 slices of bread cut into cubes (use a gluten free bread for a GF option)
  • 35g dried apricots chopped
  • 1 apple, peeled, cored and chopped
  • 50g seedless raisins (what’s a Bobotie without raisins!)
  • 4 tablespoons of kimchi / fermented vegetables finely chopped
  • 3 tablespoons of raw honey
  • 45ml lemon juice
  • salt and pepper for seasoning

Cooper BobotieTo serve: 

Serve with yellow rice and chutney, banana and a fresh tomato and onion sambal, as well as some fresh coriander. Roasted flaked Almonds make a great addition to this dish too for both flavour and texture.

Method:

  1. Set the oven at 160C
  2. Fry the onion and garlic in the butter in a medium saucepan until translucent.
  3. Stir in the curry powder and turmeric.
  4. Add the mince, stirring and frying off until the meat is lightly sealed and then remove from the heat.
  5. In a medium size bowl measure 60ml of the milk, whisk in one egg and then add the bread.
  6. Add the apricots, apple, kimchi, honey, raisins, lemon juice, and then season with salt and pepper.
  7. Mix into the meat.
  8. Fill a buttered oven proof dish and press down, seal with foil and bake for 1 hour.
  9. Remove from the oven and uncover. Increase the temperature to 200C
  10. Mix together the remaining milk and eggs and season lightly. Pour over the bobotie and bake uncovered for 20 minutes until set and lightly browned.

I would go ahead and serve it with some extra kimchi on the side, for taste and some extra added probiotic goodness!

Let me know what you and your guests thought, or get in touch if you have a dish that you’d love to have but not sure how to make it gluten/ dairy free.

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Until next week, love and health,

“Mama Wolf” x