Ingredients:
2 cups GF self raising flour
1 cup GF plain flour
1 cup vegetable oil
1/3 cup orange juice
1 cup GF soy milk
2 extra-large eggs
2 cups castor sugar
½ cup brown sugar
2/3 cup poppy seeds
1 teaspoon guar gum
1 tablespoon coconut essence
1 teaspoon orange essence
The peel of one medium orange finely chopped
Instructions:
Preheat oven to 200 degrees celcius.
Mix all ingredients together in a large mixing bowl until a smooth and even mixture.
Use large muffin trays
Line each muffin spot with a patty cake liner
Fill each muffin spot 2/3 of the way with mixture
Bake for 40 minutes until golden brown and skewer comes out cleanly
Serve with your favourite tea or coffee!
Monday 23 August 2010
GFCF Coconut and Raspberry Muffins
Ingredients:
1 ½ cups soy flour
1 ½ cups coconut flour
2 tablespoons extra virgin coconut oil
2 cups castor sugar
1 cup desiccated coconut
2 extra-large eggs
2 cups GF soy milk
2 cups vegetable oil
2 cups frozen raspberries
1 heaped teaspoon guar gum
¾ cup GF raspberry jam (‘jelly’ if you are American)
1 tablespoon GF baking powder
1 tablespoon coconut essence
1 teaspoon vanilla essence
1 cup hot water
Instructions:
Preheat oven to 200 degrees celcius
Mix everything except the raspberries in a very large mixing bowl
Ensure coconut oil is melted and evenly distributed through mixture
Once mixture is of an even and smooth consistency add raspberries
Gently mix through ensuring raspberries are evenly distributed
Use large muffin trays
Line each muffin spot with patty cake
Fill each muffin spot about ¾ full with muffin mix immediately following the addition of raspberries
Bake for 35-40 minutes in oven until golden brown on top and skewer comes out cleanly
Enjoy!
Note – for an extra delight add 200g finely chopped white GF soy chocolate to the mixture at the same time as the raspberries!
1 ½ cups soy flour
1 ½ cups coconut flour
2 tablespoons extra virgin coconut oil
2 cups castor sugar
1 cup desiccated coconut
2 extra-large eggs
2 cups GF soy milk
2 cups vegetable oil
2 cups frozen raspberries
1 heaped teaspoon guar gum
¾ cup GF raspberry jam (‘jelly’ if you are American)
1 tablespoon GF baking powder
1 tablespoon coconut essence
1 teaspoon vanilla essence
1 cup hot water
Instructions:
Preheat oven to 200 degrees celcius
Mix everything except the raspberries in a very large mixing bowl
Ensure coconut oil is melted and evenly distributed through mixture
Once mixture is of an even and smooth consistency add raspberries
Gently mix through ensuring raspberries are evenly distributed
Use large muffin trays
Line each muffin spot with patty cake
Fill each muffin spot about ¾ full with muffin mix immediately following the addition of raspberries
Bake for 35-40 minutes in oven until golden brown on top and skewer comes out cleanly
Enjoy!
Note – for an extra delight add 200g finely chopped white GF soy chocolate to the mixture at the same time as the raspberries!
GFCF Walnut and Date Muffins
Ingredients:
1 cup GF self raising flour
1 cup GF plain flour
1 cup soy flour
2 cups castor sugar
¼ cup golden syrup
1 cup chopped pitted dates
1 cup chunky cut walnuts
1 cup vegetable oil
1 cup soy milk
2 extra-large eggs
1 teaspoon guar gum
Instructions:
Preheat oven to 200 degrees celcius
Mix everything in a large mixing bowl until there is an even distribution of everything
Use large muffin trays
Line each muffin spot with patty cake/gormet muffin liner
Fill each muffin spot about ¾ full with muffin mix
Bake for 40-45 minutes in oven until golden brown on top and skewer comes out cleanly
Enjoy!
1 cup GF self raising flour
1 cup GF plain flour
1 cup soy flour
2 cups castor sugar
¼ cup golden syrup
1 cup chopped pitted dates
1 cup chunky cut walnuts
1 cup vegetable oil
1 cup soy milk
2 extra-large eggs
1 teaspoon guar gum
Instructions:
Preheat oven to 200 degrees celcius
Mix everything in a large mixing bowl until there is an even distribution of everything
Use large muffin trays
Line each muffin spot with patty cake/gormet muffin liner
Fill each muffin spot about ¾ full with muffin mix
Bake for 40-45 minutes in oven until golden brown on top and skewer comes out cleanly
Enjoy!
Sunday 22 August 2010
Passionfruit Tart
I made my first tart tonight. I decided passionfruit would be a good flavour to start with as my housemate is a fan of this very seedy fruit.
Ingredients:
Pastry:
1 cup plain GF flour
1 cup almond meal
2 desertspoons castor sugar
100g GFCF margarine (I used nutelex lite)
Filling:
3 by 170g tins passionfruit pulp
1 cup castor sugar
3 tablespoons gelatine
Instructions:
- Preheat oven to 180 degrees celcius
- Place all pastry mix ingredients into large mixing bowl.
- Using fingers mash them together until you have a smooth even mixture that is slightly crumbly.
- Place mixture between 2 sheets of baking paper and roll flat (bigger than the round tart tin you plan to use to make the tart)
- Spray the tart tin down with canola oil
- Invert tin over pastry and cut around tin in a circle
- Flip tin over with pastry inside.
- Pat pastry down to base of tin and around sides
- Use excess pastry cut from around tin to fill in on the sides of the tin where the mixture falls short of reaching the edges.
- Line the tin containing pastry mix with baking paper
- Fill the 'tart' pastry with uncooked rice or baking beads (ensuring baking paper seperates these from the pastry).
- Place in oven for 10 -15 minutes
- Remove from oven
- Remove rice and baking paper
- Place in oven uncovered for a further 10 minutes
- Remove from oven
Filling:
- Mix passionfruit pulp, castor sugar and gelatine together in a large mixing bowl until well mixed.
The Tart:
- Place filling inside pastry once blind cook is complete
- Place in oven at 180 degrees celcius for 20-25 minutes (this will partly caramelise the sugar and cause the tart to look slightly brown when completed).
- Remove from over and place on heat proof tray in the fridge
- Refridgerate until passionfruit mix is set firmly.
Serve with vanilla soy ice cream and enjoy!!!
Ingredients:
Pastry:
1 cup plain GF flour
1 cup almond meal
2 desertspoons castor sugar
100g GFCF margarine (I used nutelex lite)
Filling:
3 by 170g tins passionfruit pulp
1 cup castor sugar
3 tablespoons gelatine
Instructions:
- Preheat oven to 180 degrees celcius
- Place all pastry mix ingredients into large mixing bowl.
- Using fingers mash them together until you have a smooth even mixture that is slightly crumbly.
- Place mixture between 2 sheets of baking paper and roll flat (bigger than the round tart tin you plan to use to make the tart)
- Spray the tart tin down with canola oil
- Invert tin over pastry and cut around tin in a circle
- Flip tin over with pastry inside.
- Pat pastry down to base of tin and around sides
- Use excess pastry cut from around tin to fill in on the sides of the tin where the mixture falls short of reaching the edges.
- Line the tin containing pastry mix with baking paper
- Fill the 'tart' pastry with uncooked rice or baking beads (ensuring baking paper seperates these from the pastry).
- Place in oven for 10 -15 minutes
- Remove from oven
- Remove rice and baking paper
- Place in oven uncovered for a further 10 minutes
- Remove from oven
Filling:
- Mix passionfruit pulp, castor sugar and gelatine together in a large mixing bowl until well mixed.
The Tart:
- Place filling inside pastry once blind cook is complete
- Place in oven at 180 degrees celcius for 20-25 minutes (this will partly caramelise the sugar and cause the tart to look slightly brown when completed).
- Remove from over and place on heat proof tray in the fridge
- Refridgerate until passionfruit mix is set firmly.
Serve with vanilla soy ice cream and enjoy!!!
Thursday 19 August 2010
Blueberry Muffins
Another fantastic GFCF muffin recipe
Ingredients:
1 cup self raising GF flour
1 cup plain GF flour
1 heaped tea-spoon GF baking powder
2/3 cup castor sugar
1 desert spoon coconut essence
2 eggs
1 cup GF soy milk
1/4 cup vegetable oil
1 cup frozen blueberries
Instructions:
Preheat oven to 220 degrees celcius
Place muffin patties in muffin tin
Mix all ingredients (except blue berries) into a smooth mixture
Once mixture is smooth add berries and mix well
Fill each patty to about 3/4 full
Bake in over for 20-25 minutes (until tops are golden brown and a skewer comes out clean)
Remove, allow to cool and enjoy!
Ingredients:
1 cup self raising GF flour
1 cup plain GF flour
1 heaped tea-spoon GF baking powder
2/3 cup castor sugar
1 desert spoon coconut essence
2 eggs
1 cup GF soy milk
1/4 cup vegetable oil
1 cup frozen blueberries
Instructions:
Preheat oven to 220 degrees celcius
Place muffin patties in muffin tin
Mix all ingredients (except blue berries) into a smooth mixture
Once mixture is smooth add berries and mix well
Fill each patty to about 3/4 full
Bake in over for 20-25 minutes (until tops are golden brown and a skewer comes out clean)
Remove, allow to cool and enjoy!
Orange, Almond and White Chocolate Muffins
Invented this recipe yesterday and it turned out really well!
Ingredients:
1 cup self raising GF flour
1 cup plain GF flour
1 heaped tea-spoon GF baking powder
2/3 cup castor sugar
1/2 desert spoon orange essence
1 desert spoon coconut essence
2 eggs
1 cup GF soy milk
1/4 cup vegetable oil
1/4 cup preservative free orange juice
100g white soy chocolate (GFCF - I use "Sweet William" in Australia) - finely chopped
1/2 cup almond slivers
Instructions:
Preheat oven to 220 degrees celcius
Place muffin patties in muffin tin
Mix all ingredients (except almonds and chocolate) into a smooth mixture
Once mixture is smooth add almonds and chocolate and mix well
Fill each patty to about 3/4 full
Bake in over for 20-25 minutes (until tops are golden brown and a skewer comes out clean)
Remove, allow to cool and enjoy!
Ingredients:
1 cup self raising GF flour
1 cup plain GF flour
1 heaped tea-spoon GF baking powder
2/3 cup castor sugar
1/2 desert spoon orange essence
1 desert spoon coconut essence
2 eggs
1 cup GF soy milk
1/4 cup vegetable oil
1/4 cup preservative free orange juice
100g white soy chocolate (GFCF - I use "Sweet William" in Australia) - finely chopped
1/2 cup almond slivers
Instructions:
Preheat oven to 220 degrees celcius
Place muffin patties in muffin tin
Mix all ingredients (except almonds and chocolate) into a smooth mixture
Once mixture is smooth add almonds and chocolate and mix well
Fill each patty to about 3/4 full
Bake in over for 20-25 minutes (until tops are golden brown and a skewer comes out clean)
Remove, allow to cool and enjoy!
Saturday 14 August 2010
Orange and Coconut Cupcakes
Sweet baked treats are easy to miss out on when your are GFCF and yeast free. Although there are some palatable items out there, the cost of these treats is somewhat exorbident.
Motivated by my recent run in with the flu, I set about to make some GFCF muffins from scratch (without a recipe to guide me). I considered all things that made normal muffins taste good and went from there. What we ended up with were delightful fluffy cupcakes!
Ingredients:
2 cups self raising GF flour
1 desert spoon GF baking powder
2/3 cup castor sugar
1 desert spoon orange essence
1 desert spoon coconut essence
2 eggs
1 cup GF soy milk
6 desert spoons vegetable oil
Instructions:
Preheat oven to 200 degrees celcius
Place muffin patties in muffin tin
Mix all ingredients into a smooth mixture
Fill each patty to about 3/4 full
Bake in over for 15-20 minutes
Remove and enjoy!
For an extra treat - drop 1 teasoon of blackberry jam into the centre of each mufin patties after filling 3/4 the way with mixture. Bake the same way for a nice jam filled treat!
Motivated by my recent run in with the flu, I set about to make some GFCF muffins from scratch (without a recipe to guide me). I considered all things that made normal muffins taste good and went from there. What we ended up with were delightful fluffy cupcakes!
Ingredients:
2 cups self raising GF flour
1 desert spoon GF baking powder
2/3 cup castor sugar
1 desert spoon orange essence
1 desert spoon coconut essence
2 eggs
1 cup GF soy milk
6 desert spoons vegetable oil
Instructions:
Preheat oven to 200 degrees celcius
Place muffin patties in muffin tin
Mix all ingredients into a smooth mixture
Fill each patty to about 3/4 full
Bake in over for 15-20 minutes
Remove and enjoy!
For an extra treat - drop 1 teasoon of blackberry jam into the centre of each mufin patties after filling 3/4 the way with mixture. Bake the same way for a nice jam filled treat!
Easy to Make Laksa
Of course, not everything that my GFCF and yeast free housemate and I eat is cooked from scratch...
We have recently been enjoying several dishes that are easy and tasty!
The first dish is our seafood laksa. For this we use:
- 2 cans of laksa mix (there is a great GFCF one available in all the supermarkets where we live)
- 300g seafood marina mix (raw - bought fresh from the supermarket)
- Chillie flakes (we have a big bottle of these - found in the spice section)
- GF noodles (your choice!)
Simply follow these instructions:
- Heat small amount of oil in large saucepan
- Cook marina mix in oil
- Cover with laksa mix from cans
- Add noodles and chillie flakes to taste
- Bring to boil and ensure noodles are soft and seperated
- Serve and enjoy
Of course one would be wise to avoid dropping in almost a full cup of chillie flakes like I did the other day...
Another great tasting treat, which has quenched our occasional desire to go out and buy junk food is tacos!
The old El Paso mild taco kit has everything you need to make a delicious meal. We simply add fresh tomotoes (diced), lettuce, and sometimes an onion... Of course we leave out the sour cream (or natural yoghurt) that some people use on the top, but we still enjoy our tacos. We've found the packet of 10 shells is more than adequate to feed us for a full meal...
Enjoy!
We have recently been enjoying several dishes that are easy and tasty!
The first dish is our seafood laksa. For this we use:
- 2 cans of laksa mix (there is a great GFCF one available in all the supermarkets where we live)
- 300g seafood marina mix (raw - bought fresh from the supermarket)
- Chillie flakes (we have a big bottle of these - found in the spice section)
- GF noodles (your choice!)
Simply follow these instructions:
- Heat small amount of oil in large saucepan
- Cook marina mix in oil
- Cover with laksa mix from cans
- Add noodles and chillie flakes to taste
- Bring to boil and ensure noodles are soft and seperated
- Serve and enjoy
Of course one would be wise to avoid dropping in almost a full cup of chillie flakes like I did the other day...
Another great tasting treat, which has quenched our occasional desire to go out and buy junk food is tacos!
The old El Paso mild taco kit has everything you need to make a delicious meal. We simply add fresh tomotoes (diced), lettuce, and sometimes an onion... Of course we leave out the sour cream (or natural yoghurt) that some people use on the top, but we still enjoy our tacos. We've found the packet of 10 shells is more than adequate to feed us for a full meal...
Enjoy!
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