Disclosure: I received compensation in the form of product for this post. This post is an advertorial for Catelli to announce the launch of their public recipe competition.
Get Creative and You Could Win With Catelli
Anyone who eats a gluten free diet knows what a challenge meals can be. Use your noodle, though, and you’ll find that a nutritious solution is a healthy bowl of gluten free pasta.
In celebration of Celiac Awareness Month, which takes place in May, Catelli Gluten Free pasta – a 2015 Best New Product Award winner, as voted by consumers – is offering three lucky Canadians a year supply of pasta in exchange for delicious, out-of-the-box gluten free pasta recipe ideas.
Catelli Gluten Free pasta is made from a unique four-grain blend of white rice, brown rice, corn and quinoa. Available in Spaghetti, Fusilli, Penne and Macaroni, it is produced in a dedicated gluten free facility and is certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
To participate in the Catelli Gluten Free Pastabilities Challenge, which takes place from May 4-31, 2015, all you have to do is:
Develop an original gluten free pasta recipe using any cut of Catelli Gluten Free pasta – Penne, Fusilli, Macaroni or Spaghetti. The recipe can be for lunch or dinner, or even for breakfast, a snack or dessert.
Visit Catelli on Facebook for contest rules and instructions on how to post your recipe – along with a photo – on Catelli’s Facebook page during Celiac Awareness Month.
The three people whose recipes get the highest number of likes on Catelli’s Facebook page will receive a year’s supply of gluten free pasta, courtesy of Catelli.
For inspiration, see the recipe below from Kathy Smart, leading North American gluten free expert.
Vanilla Banana Bread Pancakes
A delicious, pasta-infused recipe by Kathy Smart, Leading North American Gluten Free Expert
1 cup (150 g) cooked Catelli Gluten Free pasta (penne or spaghetti)
2 medium eggs, room temperature
½ cup (75 g) quick cooking wheat free oats
1 tsp (5ml) organic vanilla extract
1 ripe banana, medium sized
1 tablespoon chia seeds
1 teaspoon coconut oil
Dash of sea salt
Add all of the above ingredients (except the coconut oil) in a blender and blend.
Heat 1 tsp of coconut oil on a non-stick frying pan and pour in batter to form pancakes.
Lower heat to medium and flip pancakes when small bubbles start to form on the top.
Cook for an additional 2 minutes.
Serve with fresh bananas and pure Canadian maple syrup on top.