Homemade orange tea

I've recently started to make my own teas, rather than buy dehydrated, over-processed bags from the shop. Fruit and herbs teas are made from the same ingredients as juices or soups. The major difference is that the pieces have been finely diced, dehydrated and had, in some cases, preservatives mixed in. The real irony is the same ingredients in the tea bag often get chucked out in the food waste bin.  For example, if you want orange tea all you need is orange rind.  Stick into in a small pan with water a sugar to taste and a few minutes later you have orange tea. Great part of a healthy diet as the rind has plenty of various vitamins and minerals that usually end up tossed.

Other suggestions for old rind

Candied - Boil to soften then roll in raw sugar

Addition to stir fries and salads.

Homemade donuts

Ingredients:

1 1/2 cups of gluten free flour. (self-raising)
3 tbs of sugar
1 tsp mixed spice
1 tbs margarine
3/4 cup milk/dairy alternative

Large quantity of oil for deep frying
Sugar for dusting

Directions:

Mix dry ingredients well.  Melt margarine and stir the liquids into the flour to form a thick batter.

Bring your vat of oil up to a medium level of heat and drop portions of the batter in the oil to cook.  Because the dough will float naturally you will have to turn one during cooking to ensure the donuts cook all the way through.

When even golden brown remove the donuts from oil and drain.  When cooled slightly dust with sugar.

Almond pancakes

Today's sweet treat is an Almond flavored pancake.  For a healthy but slightly more expensive recipe you could use actual almonds - i will add a note on variations after initial recipe.

Ingredients

3/4 gluten-free flour

1/2 milk or dairy alternative

1 tsp mixed spice

1/2 almond essence

1 tsp golden syrup.

Directions

1 mix flour and spice in a bowl.  

2 heat milk until it is warm - not hot!  Stir the golden syrup and almond essence into the warm milk. 

3 Stir the milk mixture into bowl until you have a thick batter. 

4 Fry in oil until cooked - turning the pancake when you see 'bubbles' on the uncooked surface.

Variations

Using Marzipan

Grate up roughly a tbs of mazipan (depends on taste at this point) and mix it in at stage 3.

Using chopped almonds

Straight forward option - mix in at stage 3.

Almond puree

Soak a handful of fresh almonds in water overnight.  Puree in a blender with a small amount of milk alternative of your choice.  Mix into recipe as normal.  Please note that this option adds to the liquid content of the pancake batter, so you therefore may wish to adjust accordingly.

Sweet meat treat - Bacon dipped in chocolate

Bacon dipped in dark chocolate

Okay, I know this one seems the slightest be peculiar.  However these treats do actually taste really good and are ideal as an alternative dessert or unique party snack.  If you choose your chocolate and bacon wisely it is even allergen free.  It is also a really simple to make - the most complex part is trying not to burn the chocolate while melting it as it goes very bitter.  You also only need to two ingredients Chocolate of your choice and bacon.

My one suggestion would be to choose a sweeter chocolate for this recipe as bitter chocolate overrides the bacon flavor.

Directions

Crisp up small pieces if bacon in a frying pan.  Boil water in a saucepan.  After the water has boiled take it off the heat and place to a side.  While the water is still hot break chocolate into small chunks and place in a small bowl or mug.  Sit the utensil containing the chocolate in the water, being careful not get the water in the chocolate in the process.  Stir the chocolate as it melts.  When melted simply dip the bacon pieces in the chocolate and put aside to cool.

This treat is enjoyable when hot or cold.

Banana Coconut Muffins; Gluten, dairy, and egg free.

This is the first of my muffin series, continuing my banana obsession.  It's a sweet way to get fruit into your brekky.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 2 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
3 Ripe bananas
Desicated coconut, 1/2 cup

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb, and desicated coconut.  Mix the soy milk thouroughly, an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Mash the bananas in a seperate bowl and then stir the mash into the muffin mixture.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven.

Chocolate covered ginger; dairy free

This is a very simple treat to make.  However it is also very messy.  There a certain itens that are desirable to have in your cupboard - a pan and a glass bowl that is large enough to sit in the pan without falling in.

Ingrediants:

Block of vegan chocolate
200gs of crystallised ginger
50gs of margarine

Directions:

Half fill the pan with water.  Place this on the stove and place the glass bowl in the pan.  Break the chocolate block into chunks and place in the bowl to melt.  As the chocolate melts stir in the margarine - this will ensure that as it begins to set it is easy to break up.  Line a large Tupperware container with greased baking paper.  Fill this with the crystallised ginger pieces,. spread, spreading them pieces as evenly as possible along the bottom. When the chocolate in the pan has completely melted, pour it, while still hot, onto the crystallised pieces and stir it through before the chocolate begins to set.  Cover the Tupperware container and place in the fridge so that it can set.  When you remove the Tupperware container from the fridge you will need to remove the chocolate ginger from the Tupperware by pulling out the baking paper.  The ginger can now be broken up into pieces.

Spiced Hot chocolate; dairy free

This is a perfect complement for any sweet dessert. Like any version of hot chocolate it is perfect on it's own.

Ingredients:

Milk (soy, hazelnut, oat or rice) 3/4 cups
Vegan chocolate block 50g
Sugar to taste
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions


Gently heat your choice of milk over the stove top, stirring in the spices.  It is important to never let it boil! Soy/rice milks tend to curdle when they boil.  Melt in the chocolate; stirring until it mixes with the milk completely.  Pour into a cup and stir in sugar to your liking.

Servers 1.  For larger servings multiple the amounts by desired number of servings. :)

Mulled cider recipe

Mulled cider is a wonderful winter warmer.  It is a tradition recipe that seems to be becoming a forgotten pleasure.  I first experienced it at a tradition English pub but was not able to find a venue that sells it since.  Of course, I then said to myself; you know what, I can make it myself.  The best bit, it is so easy to make. :)

Ingredients:

1 Litre of cider
1/2 cup honey
2 teaspoons cinnamon
1/2 teaspoon nutmeg cloves
4 cloves

Directions:

Important note:  It is important not to let the mixture boil at any point during the heating process.  Alcohol has a low boiling point and will very quickly evaporate off.

Mix 100 mils of the cider with the spices and honey in a frying pan.  Pour the rest of the cider into a large saucepan and leave this to the side for the moment.  You don't want to heat this yet.  Place the frying pan on medium high heat and stir as it simmers.  Heat this mixture for approximately 12 minutes.  Take the frying pan off the heat and place this to the side to cool.  Begin to warm the rest of the cider, being careful not to over heat. After this warms a little mix in the spiced cider from the frying pan.  When the cider comes up to a comfortable drinking temperature, remove the saucepan from the heat.

Serve an enjoy.

Suggestions:

Mulled cider makes a nice compliment to most desserts. :)  It is also fantastic chilled.

Chocolate chunk Bikkies/Cookies; Gluten-free and Dairy Free.

A simple recipe for simply sweet bikkies.  I want one now.

Ingredients:

Gluten free Flour 1 1/2 cups.
1/2 teaspoon baking soda.
1/2 cups sugar (preferable brown)
1/2 cup margarine.
1/2 a block of dark chocolate (Green and Blacks or another variety that doesn't include milk in the recipe)

Directions:
Pre-heat the over to 180 degrees Celsius.  Break the chocolate block into small chunks.  Sift the flour into a mixing bowl and mix in the sugar and baking soda.  Slightly melt the margarine and mix into the flour.  Ensure the mix is cool before adding the chocolate chunks.  After you have mixed in the chocolate, spoon the mixture onto a greased baking tray ensuring that the dough is spread evenly apart.  Place the tray into the oven and remove when the cookies are golden brown.  It is particularly important to allow gluten-free biscuits to cool before you consume them as the biscuits cool down the harden significantly.

Apple Crumble: Gluten-free and Dairy-free

I won't lie, this is a damn easy recipe to make.  It was one of the first deserts I learnt how to cook when I had to go one a gluten free diet.  Apple crumble is dead simple and oh so very cheap.  It also so very yummy.

Ingredients

For Crumble
1 1/2 cups gluten-free flour
200-250grams margarine
3/4 cups sugar.
2 teaspoons cinnamon
4 cloves.

For Filling
6-8 Apples
1/2 cups sugar
20 Grams fresh or minced ginger.

Preparation directions

Peel, core and finely slice the apples.  If you are using fresh ginger, peel and dice the ginger as finely as possible.  Mix the apple, sugar and ginger together and spread this apple mixture on to a greased baking tin.  Cover the tin and set aside for the moment.

Sift the gluten-free flour into a mixing bowl.  Mix the sugar, cinnamon, and the cloves into the flour; ensuring the sugar and cinnamon are as evenly mixed into the flour as possible.  Begin to rub the margarine into the flour mix until it is fully mixed together.