Lemon drizzle crepe

Today's brekky as featured above - crepe with lemon drizzle.  Was soooo yummy.  *drools*

Ingredients

Crepe

1 cup Gluten-free flour

1 1/2 milk or alternative

1 teaspoon golden syrup

1 teaspoon all spice

Lemon drizzle

Golden syrup

lemon juice

Directions

Heat milk so that is warm, but not hot, and stir in golden syrup.  Blend flour and all all spice in a mixing bowl.  Mix milk into flour, stirring well.

Heat up oil in a frying pan.  Pour batter into pan.  Flip when almost done.  After browning both sides plate up the crepe.

While the crepe is still hot drizzled golden syrup and lemon juice onto on side of crepe.  Roll up the pancake and your crepe is ready.

Basil Pesto; Dairy free

Pesto is a tasty and highly nutritious pasta sauce, but it is always frustrating that commercial brands contain cheese.  Depending on your level of sensitivity to lactose/dairy, the level/kind of cheese contained in pesto can irritate the digestive tract.  If you find this is the case then this recipe can be a nice substitute to classic pesto.  I found this recipe at Vegan Spoonful. Other recipes can also be found on many vegan sites.  If you dislike the taste of the yeast, this item can be left out.  Once you have your pesto simply stir t through some cooked pasta. :)

Ingredients:

Basil; 3 cups

Garlic; 2-3 large cloves

raw pine nuts; 6 tablespoons

salt; 1 teaspoon

olive oil; 6 tablespoons

nutritional yeast; 1/4 cup

Directions:

Place the nuts, basil, garlic and salt in a blender or food processor and blend until finely chopped.  Add the olive oil and blend again.  Finally, add the yeast and blend until the pesto becomes creamy.

Jam Drops

Yummy yummy jam drops. This is definitely a childhood favourite. Fairly easy to make, like all baked products. It is also a very cheap recipe, as it relies on staples that you will always have in the kitchen; unless of course you don't usually keep flower in the kitchen. I do I should use it.




Ingredients:
Gluten-free flour; 2 cups
Sugar; 1/2 cup
Margarine; 3/4 of a cup
Salt; one pinch
Soy milk or alternative; 1/2 a cup
Strawberry jam to top

Directions:
Preheat the oven to 180°C. Sift the gluten-free flour into a bowl and then add the sugar and salt. Mix these ingredients together well. Melt the margarine and mix the melted margarine and the soy-milk or alternative into the flour mixture. When completely mixed together spoon the mixture onto a greased tray. One spoonful should equal one biscuit. Make little indents in the top part of the biscuits. Dollop a small amount of strawberry jam into the indent. Place the tray into the oven and bake until golden brown.

Spiced Banana Muffins

More evidence of my banana obsession.  But, hey, they are really good for you.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 2 cups.
Egg replacer, 2 teaspoons
Bicerbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
3 large Bananas; Mashed, 1 1/2 cups
Cinnamon, 1 1/2 teaspoons
Nutmeg, 1/2 teaspoon
Ginger; minced, 1/2 teaspoon

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb and spices.  Mix in the soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Mash the banana in a seperate bowl and stir it into the muffin mix.  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. The Muffins will be ready when a poker through the center comes away clean.

Spiced Strawberry Muffins

This one is a little more unusual - strawberry muffins.  These are worthy of a dollop of cream, regardless of the dairy allergy. :)

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicerbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Strawberries; de-leafed and diced, 1 1/2 cups
Cinnamon, 1 1/2 teaspoons
Nutmeg, 1/2 teaspoon
Ginger; minced, 1/2 teaspoon

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb and spices.  Mix in the soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Gently stir in the strawberries.  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. The Muffins will be ready when a poker through the center comes away clean.

Spiced Blueberry muffins

A simple twist on classic blueberry muffins. :)  Absolutely yummy with honey or jam.

Ingrediants:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicerbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Blueberries, 1 1/2 cups
Cinnamon, 1 1/2 teaspoons
Nutmeg, 1/2 teaspoon
Ginger; minced, 1/2 teaspoon

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb and spices.  Mix in the soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Gently stir in the blueberries,  with care as blueberies bruise easily.  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. The Muffins will be ready when a poker through the center comes away clean.

Toffee almond Muffins; Dairy, gluten, and egg free

These taste so nice with some margarine.  Making me hungry.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Sugar, 1/2 cup
Bicarbonate of soda, 1 1/2 teaspoons
Toffe syrup, 1 cup
Almond flakes, 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 almod flakes.  Mix in 2 cups of soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Swirl the toffee syrup through the mufin mix, don't allow it to mix in completely.  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. The Muffins will be ready when a poker through the center comes away clean.

Mud Muffin

Breakfast sized mud-cakes.  Who would resist these. :)

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1 cup
Vegan Chocolate block; broken into chunks

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar and bicarb.  Mix in 2 cups of soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Half fill a pan with water and cover with a glass bowl.  Place the pan on the stove to boil and melt the chocolate chunks in the bowl.  As the chocolate melts mix in the remainder of the milk.  When the chocolate as completely mixed ith the milk remove the pan from the stove.  Allow the choclate to cool slightly and then mix it into the muffin batter.  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. The Muffins will be ready when a poker through the center comes away clean.

Classic Choc-chip Muffins

Who doesn't love choc-chip Muffins in the morning? :)

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Bicarbonate of soda, 1 1/2 teaspoons
Sugar, 1/2 cup
Chocolate chips, 1 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 chocolate chips.  Mix the soy milk thouroughly, an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  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. The Muffins will be ready when a poker through the center comes away clean.

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.

Baking with yeast

Yeast is a very handy raising agent.  Without it bread would be as dense as bricks.  However, yeast can be very tricky to bake with.  Yeast is a complex organism.  The emphasis with yeast is that it is a living organism.  As such certain factors must be taken into account.

Water:  Yeast like moist environments.  However, as bread is made by mixing flours with liquids this is a fairly easy need to fulfil.

Air:  Yeast need oxygen just like us - this is why it is important to sift the flour before use as this allows for the most aeration of the flour as possible; ensuring the larges air pockets for the yeast.

Food:  Yeast live on sugars.  This is why sugar is added to bread mixtures - too feed the yeast.

Heat:  This is a big factor.  This often where people fail in the baking process.  It is important to keep all ingredients of the bread dough at a temperature between 20-37 degrees Celsius.  This is because yeast's optimal growth happens in this 20-37 temperature range.  It is equally important for the rising process to place the dough in a place where the temperature is 20-37 degrees for an hour prior to baking.

Crumbed chicken, like kfc only better; Gluten-free

This a good recipe for chicken fans.  IT can be as health or unhealthy as you like.  The chicken will make a nice addition to salad or roast veggies.  It is a versatile option.

Ingredients:

8 Chicken pieces
1/2 cup Cornflour
water
Gluten-free bread crumbs
1 teaspoon Salt
1 teaspoon pepper
1/2 sage
1 teaspoon coriander
1/2 thyme

Directions.

This recipe can be used for deep frying or oven baking.  Temperate setting in either case is ideal at 180 degrees Celsius.

Place the bread crumbs and corn flour into separate containers.  Mix the herbs, salt and pepper into the cornflour.  When these ingredients are thoroughly combined, start mixing water in slowly; until the cornflour forms a paste that is fairly thick but still runs (you can test this easily by spooning some of the mixture out and allowing it to fall back into the container).  One at a time, dip the chicken pieces in the cornflour paste and then into the breadcrumbs.  This will be a messy process but is worth the effort.  To cook, either place the chicken pieces on a greased tray and place in the oven for 25-30 minutes or Place in a deep fryer until the chicken pieces brown and float.

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.

Banana Carrot Cake; gluten free, dairy free, egg free

Following up on my 'Going Bananas' post, I was inspired to share this classic recipe; altered for us allergy sufferers.

Ingredients:

3 ripe bananas

2 medium carrots

1/2 cup sugar

2 cups gluten free flour

1 teaspoon Bicarbonate of soda.

2 teaspoons egg replacer

1 1/2 cups soy milk or hazelnut milk

8 cloves

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Preparation:

Preheat oven to 180 degrees and grease a cake tin.  Sift the flour into a large mixing bowl and stir in the sugar, egg replacer, spices, soda and milk.  Peel the carrots and grate the carrots into the flour mix, stirring periodically. Mash the banana's and then mix them into the flour as well.  Stir thoroughly and then pour the mix into the greased cake tin.  Bake for approximately 40 minutes.  The cake is ready when a knife through the centre comes away clean.

Serving suggestions:

Spread a smidgeon of Nutella on a slice for a wicked treat.

Or

Serve with a scoop of ice cream.

There are so many possibilities.

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.

Home made bread: Gluten-free, Egg-free

The most satisfying bread is home made bread, this is just as true for gluten free bread.  Unfortunately most recipes involve the use of eggs, making the it difficult for those of us with egg intolerances and those celiacs who happen to be vegan.  Eggs happen to be added to the dough to reduce the crumbling of the bread so there is not an option of removing the eggs without a substitute.  Luckily, I happened upon an egg replacer at my local speciality store.  After a little experimenting I finished with this recipe.

Ingredients:

1 1/2 cups Gluten free flour
1 teaspoon Yeast
Warm water (3 cups, not all of this will be used).
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons Egg replacer.
1 tablespoon oil


Preparation:

Before begining it is best to sit the ingredients out so that the reach a temperature between 20-37 degrees Celsius.  This will aid the rising process as this temperature range allows for optimal yeast growth.  Preheat the oven to 180 degrees Celsius and grease a loaf tin.  When the ingredients have reached the optimal temperature sift the flour into a large bowl. Add the yeast, sugar, salt, and the egg replacer.  Mix these ingrediants thoroughly.  Once the yeast is deposited evenly through the flour slowly begin to mix the warm water into the the flour.  Do this in stages.  You will know there is enough water in the dough mix when it gathers into a lump. When this occurs place the bread dough in the greased loaf tin.  Cover the tin and leave to sit in a warm spot for an hour to allow the dough to rise.  Then place the tin in the oven until the bread is cooked to the centre.

Variation tips:  For yummy alternatives try adding seeds or herds to the bread mix.

Slicing tips:  Gluten free bread is notoriously crumbly even with eggs/egg replacer in the mix.  The best way to slice bread is to use a serrated knife to gently saw through the loaf.

Pizza: Home-made and Gluten Free.

Pizza is such an easy and cheap meal to make at home, even for those of us who have intolerances.   It really  makes me wonder why domino's does so well.  Of course, I say the same about Macca's.

Please note, this can be used to make wheat based pizza of course.  The main difference, apart from flour, is that you need to knead the dough a little before you roll it out.

Ingredients:

Pizza Base:

Gluten-Free flour (Duh, really); 1 and 1/2 cups.
Water (up to three cups)
2 Tablespoons oil (olive oil adds the best flavour - but any will do)
A pinch or two of salt.
Half a teaspoon of bicarbonate of soda.

Toppings:

Tomato puree
Cheese; Lactofree cheese; or soy cheese (depends on diet requirements clearly)
Anything you wish to put on top :)  However, do ensure any meat is cooked before placing it on the pizza.

Preparation directions:

Preheat oven to 200 degrees Celsius.  Sift the Flour into a bowl. Add the salt and Bicarbonate of Soda.  Mix in the oil.  Begin to add the water, however this need to be done in small amounts because of the nature of gluten-free flour.  Essentially add some water and then stir.  Keep using this process until all the flours comes together as a ball.  Next Sprinkle some flour on a clean bench.  This is to prevent the ball of dough sticking to the bench.  Place the ball on the bench surface and gently spread it out too your desired shape. It is important to remember with gluten free flour that the dough must be slightly sticky and that it is not necessary to knead it like you would ordinary pizza dough.  Once you have spread the dough into the desired shape place it on a lightly greased oven pan.  Cook for 20mins or until the bread is par-cooked (cooked but not brown).

Remove the Pizza base from the oven and allow to cool slightly.  Once it is cool enough to handle, spread the tomato puree on the bread base.  Sprinkle cheese or equivalent on the base.  Even disperse your choice of toppings on this cheese and then top with a second sprinkling of cheese.  Place the pizza back into the oven until the cheese /Soya cheese turns brown.  Slice up and enjoy your creation :).

Spiced Honey Chicken: Cheap, easy and Gluten-free

This recipe for Spiced Honey chicken is not only absolutely yummy, it is also easy to make and completely gluten-free.  Funnily enough, it is also very cheap for those of us on a budget.  It makes an excellent addition to salads or as part of a roast dinner.

Ingredients:

Chicken Pieces (legs, wings; whatever you have).
Honey.
Thyme.
Mixed Spice (or any spices you have handy)
Corn Flour.
Salt.

Preparation:

Preheat the over to 180 degrees Celsius.   Slice or cut the chicken into the desired size and shape.  Gently heat the honey so that it runs smoothly and place in a plastic container.  In a second plastic container mix the cornflour with the spices, thyme and salt.  Dip the chicken in the honey, ensuring the chicken surface is completely smothered.  When the chicken is covered, roll the piece in the flour-spice mix.  The flour-spice mix will soak into the honey - this perfectly fine.  After this place the chicken onto a baking tray.  When all the chicken has been prepared, place the tray in the oven until the chicken is cooked through.