Crustless Strawberry and Passionfruit Tart
Ingredients:
1 small can of passionfruit
3 desert spoons gelatine
1 cup castor sugar
2 punnets strawberries
Instructions:
Stir sugar, passionfruit and gelatine together in a microwavable bowl
Microwave for 2 minutes on High
Stir warm mixture
Chop 1 punnet of strawberries into small bits
Stir strawberry bits into mixture
Line cake tin with baking paper
Pour mixture into tin
Cut other punnet of strawberries into desired shapes to decorate the top
Gently place ‘decorating strawberries’ on top of mixture
Allow to sink in partly (so they don’t fall off
For a nice touch make a small rubble pile of strawberry bits in the centre
Hold together rubble pile by drizzling glucose syrup over the pile
Refrigerate until firm
Serve with vanilla soy ice cream and enjoy!
Tuesday 3 September 2013
Rum and Raisin Muffins
Ingredients:
- 1 cup soya flour
- 2 cups GF self-raising flour
- 1 desert spoon xanthum gum
- 1 cup castor sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 cups raisins
- 2 tablespoons rum essence
- 2 extra-large eggs
- 1 cup soy milk
- 1 desert spoon baking powder
Instructions:
- Preheat oven to 200 degrees celcius
- Mix everything together into an even batter
- Place patties in muffin spots
- Fill each patty with mixture
- Bake for 35-40 minutes until brown on top and skewer comes out cleanly
- Enjoy!
- 1 cup soya flour
- 2 cups GF self-raising flour
- 1 desert spoon xanthum gum
- 1 cup castor sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 cups raisins
- 2 tablespoons rum essence
- 2 extra-large eggs
- 1 cup soy milk
- 1 desert spoon baking powder
Instructions:
- Preheat oven to 200 degrees celcius
- Mix everything together into an even batter
- Place patties in muffin spots
- Fill each patty with mixture
- Bake for 35-40 minutes until brown on top and skewer comes out cleanly
- Enjoy!
GFCF Ginger Muffins
Ingredients:
200g naked ginger chopped into small chunks
1 cup brown sugar
1 cup castor sugar
1 cup soya flour
1 cup GF plain flour
1 cup GF self-raising flour
1 cup vegetable oil
1 cup soy milk
2 extra-large eggs
Instructions:
Preheat oven to 180 degrees celcius
Mix everything except ginger in a large mixing bowl until smooth
Add ginger and stir through evenly
Line muffin spots with patties
Fill each muffin spot with mixture
Bake for 45-50 minutes until golden brown on top and skewer comes out cleanly
Enjoy
200g naked ginger chopped into small chunks
1 cup brown sugar
1 cup castor sugar
1 cup soya flour
1 cup GF plain flour
1 cup GF self-raising flour
1 cup vegetable oil
1 cup soy milk
2 extra-large eggs
Instructions:
Preheat oven to 180 degrees celcius
Mix everything except ginger in a large mixing bowl until smooth
Add ginger and stir through evenly
Line muffin spots with patties
Fill each muffin spot with mixture
Bake for 45-50 minutes until golden brown on top and skewer comes out cleanly
Enjoy
She's Back!
After having left this recipe blog sitting stagnant for several years I'm committing to posting again.
Why? I'm becoming a thermomix consultant!
In a quest to manage issues with hypoglycaemia and the sluggish rotten feelings associated with eating gluten and dairy I will be trying to make delicious gluten free + dairy free + low GI (and sometimes, completely GRAIN free) foods.
Most will be made with my trusty thermomix - For those trying to make these without a thermomix I apologise. Maybe it's time to book your own thermomix demo!
:D
Why? I'm becoming a thermomix consultant!
In a quest to manage issues with hypoglycaemia and the sluggish rotten feelings associated with eating gluten and dairy I will be trying to make delicious gluten free + dairy free + low GI (and sometimes, completely GRAIN free) foods.
Most will be made with my trusty thermomix - For those trying to make these without a thermomix I apologise. Maybe it's time to book your own thermomix demo!
:D
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