Monday, February 23, 2009

Carrot & Raisin Muffins GF DF

1 cup GF baking mix or flour
1 cup tapioca flour
2 tsp baking powder
3/4 cup white sugar
1/2 cup coconut cream
1/3 cup canola oil
2 eggs, lightly beaten
1 medium sized carrot (finely grated)
1/2 cup raisins

1. Preheat the oven (190-200 degrees celcius).
2. Sift flours & baking powder and add sugar in one bowl. In another bowl put whisked eggs, coconut cream, grated carrot and oil. Add wet to dry, using a large metal spoon to mix until just combined.
3. 3/4 fill the muffin pans and cook for 18-20 minutes.

So delicious!

If you want you can substitute the raisins for fruit cake mix! :D

Friday, February 20, 2009

Yummy Fish & Chips GF DF

In an effort to be more frugal and because it's so hard to buy special diet takeaway food, we made our own for dinner tonight!  Whilst it's not a cheap meal option (the fish alone cost $10) it was so delicious that this will definitely be on our weekly meal menu!

My good friend Cathy gave us the chip cups and paper bags to make it feel more authentic. :)

Some yummy fish from your local fishmonger - we chose Terakihi
1 cup gluten free flour
3 eggs lightly beaten
3 slices of gluten free bread (crumbed in the food processor)

Put flour, eggs & breadcrumbs into seperate bowls.  Coat the fish in flour first, then in the egg and lastly coat in the breadcrumbs.  Fry in a good hot frypan using extra virgin olive oil.  Serve with potato chips baked in the oven.

I think Briahna was in heaven, as it's been a long time since she was able to eat fish & chips.  Even chips from the local takeaway bar are a no-no because the fat used to cook them also cooks battered fish. :(

Thursday, February 12, 2009

Red Velvet Cupcake Recipe GF DF

2 1/2 cups gluten free flour
1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cup soy milk with a little squeeze of lemon juice in it
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 tablespoons red food colour

Preheat oven to 350 degrees. Line two 12-cup muffin pans with baking papers.

Sift flour, sugar, salt, baking soda and cocoa powder into a large mixing bowl and then set aside.

In a medium mixing bowl combine the oil, soy milk, eggs, vanilla, vinegar and food color. With a hand or electric whisk, mix until thoroughly combined.

Add the liquid ingredients to the dry ingredients. With an electric mixer, mix to combine the ingredients and then continue to mix until thoroughly combined, about 2 minutes.

Portion the batter into the paper lined cupcake pans. Bake until the cake centers are firm to the touch — approximately 20 minutes.

Remove for the oven and cool. When cool, decorate with icing and your favorite decorations.

Yield: 36 mini cupcakes

based on the recipe found online at The Providence Journal, there's a recipe there for royal icing, as well as buttercream icing too! YUM!

Sunday, February 1, 2009

Carrot Muffins GF DF

Makes 48 mini muffins.

1 1/2 cups Healtheries Simple Baking Mix
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 cup caster sugar
1/2 cup brown sugar (I used muscovado sugar instead)
3 large eggs
1 cup canola oil
1 tsp vanilla essence
2 cups grated carrot
1 cup dried mixed fruit
4 Tbsp dessicated coconut

Preheat oven to 180 degrees Celcius. Prepare silicon muffin trays by using paper patty cases. Put all the ingredients into a mixing bowl in order above. Combine with a wooden spoon - don't over-mix! Cook for 15 minutes or until golden brown.


Homemade Custard GF DF

2 eggs
2 slightly rounded Tbsp sugar
2 heaped Tbsp gluten free cornflour
2 cups coconut cream (1 tin and add water to make up to 2 cups)
1 tsp vanilla essence

Beat eggs, sugar and cornflour together.

Add coconut cream and beat.

Cook on high, beating every three minutes until desired consistency is achieved (doesn't take long).

Add vanilla essence and beat.

Adjust cornflour for runnier or thicker custard.

This recipe is an old family favourite, one I grew up with (of course that one had dairy in it). This one is DELICIOUS, and everyone wants to come back for more!

Pancakes GF DF

1 cup Healtheries Simple Gluten Free Baking Mix
1/2 tsp gluten free baking powder
1/2 cup coconut cream
3 Tbsp sugar
1 egg

Mix all of the ingredients together and cook in 1/4 cup measurements in a hot pan.

Serve with maple syrup and dairy free margarine.

New England Pumpkin Muffins GF DF

50 gm dairy free margarine
3/4 cup sugar
2 eggs (or 3 Tbsp Golden Syrup)
1 cup cooked mashed pumpkin
1 2/3 cups healtheries baking mix
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp mixed spice
1/2 tsp salt
1/2 cup sultanas

Makes 42 mini muffins.

Mix all the above ingredients with a wooden spoon, in a bowl using the above order. Put teaspoonfuls of mixture into prepared muffin pans. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes. They almost melt into your mouth, hmmm, DELICIOUS!

Note: I cooked the pumpkin (skin and all) in the microwave and pureed it in the food processor with a little water.

Chocolate Truffles GF DF

My sister Rebekah introduced me to this pretty great recipe last week, and so in an effort to make nice things for my dieted out daughter I changed the recipe to become dairy free and gluten free. :)

125 gm GF DF coconut biscuits
100 gm DF margarine
1/4 cup cocoa
1 cup icing sugar (check ingredients)
1 cup coconut
1/4 cup dried fruit (I used a mix of apricots and apple)
1/2 tsp caramel essence
1-2 Tbsp water

Crumb biscuits in a food processor. Add the margarine, cocoa, icing sugar and coconut. Add dried fruit and caramel essence. Mix, adding a little water if dry. Form mixture into small balls. Roll in extra coconut and chill until firm.

These will keep for up to 2 months in the fridge. DELICIOUS!!!

Chocolate Syrup GF DF

This recipe makes a delicious chocolate syrup that could rival some of the better (think, more expensive) bought ones.

1 cup cocoa powder
1 1/2 cups sugar
1 pinch of salt
1 1/2 cups water
1 teaspoon vanilla extract

Combine all the ingredients in a saucepan. Stir constantly until sauce begins to thicken (2-5 minutes of boiling). Store in a jar in the fridge.

You can use it to make both hot & cold drinks or as a delicious ice cream topping! Use one tablespoon of syrup for each drink!!

Dee's Most Delicious Pavlova Recipe

I get many requests from friends for this recipe - so here it is in all it's simplicity!

Makes 1 large pavlova or 2 smaller ones:

6 Egg Whites (#7 eggs - large)
2 cups Castor Sugar
2 tsp Malt Vinegar
1 tsp Vanilla Essence

1. Beat egg whites with a pinch of salt until stiff enough to form a peak.

2. Add castor sugar gradually until the mixture is shiny and then add vinegar and essence.

3. Pile onto a non-stick baking sheet (3 1/2 inches), on tray, and bake at 150'C (300'F) for approximately 1 - 1 1/2 hours for 2 small and 2 hours for a large one.

4. Remove from sheet and cool on rack.

If you don't have a non-stick baking sheet, use waxed paper as follows:-
Cut paper to twice the size of the oven tray and sprinkle dull side with water and then fold over so the waxy dry side is now on the outside. Pile the egg white mixture onto this and cook as above but leave it on the tray for about two minutes before removing the paper.