tag:blogger.com,1999:blog-84665417148529721842024-03-22T05:31:29.773+00:00Becker BakerSuitable for You! Recipes, tips, stories, reviews and food products for gluten-free, dairy-free, nut-free and egg-free lovely peopleMABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8466541714852972184.post-26430685761992199302013-04-15T18:23:00.002+01:002013-05-21T22:08:54.162+01:00Hot Cross Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwfBjkVew5LJ_mcGBJQUsFCmkS8PdBh6edJkvdG-dzJgSjSiIP2oC4q9yCJVCYVYmUHWFm-jr1XxunYKmkvxoImPxSK6Q4yMD_rl_L3q2Qbn3LAbAE01F_KpEYzh5jKc3lsi6a551vACB/s1600/pics2013+064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwfBjkVew5LJ_mcGBJQUsFCmkS8PdBh6edJkvdG-dzJgSjSiIP2oC4q9yCJVCYVYmUHWFm-jr1XxunYKmkvxoImPxSK6Q4yMD_rl_L3q2Qbn3LAbAE01F_KpEYzh5jKc3lsi6a551vACB/s400/pics2013+064.jpg" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Last year I attempted to make Hot Cross Buns, and they turned out like hard rocks. I was so disappointed and apprehensive to try them again, but I have come a long way since then and thought I would give it a go. I did a bit of hunting and found this wonderful recipe from Nicole Hunn at </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://glutenfreeonashoestring.com/">glutenfreeonashoestring</a>. She has a lot of amazing recipes and is my new favourite person. So a big thank you to her for this one.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have made some minor adjustments to make them dairy free as well, I use a different mix to make the crosses and my method differs slightly here and there, but you can check out her original recipe <a href="http://glutenfreeonashoestring.com/hot-cross-buns-revisited/">here</a>.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We had some visitors on Easter Sunday and when they arrived I had my new recipe Hot Cross Buns baking in the oven. All the while chatting away with our friends I had in the back of my mind, 'I wonder if they are going to work? Will they work? Please let them work.' And just as our visitors were getting ready to leave, the buns came out and I was all smiles and wanted to jump around with excitement because they looked wonderful, they had risen beautifully and smelled delicious. I let them cool just a little then served them still warm, sliced open with a little margarine spread on them. Everyone went quiet, then raved about how good they were. Success! Yum, yum, and... yum. I was so happy. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm not sure I can wait a whole year till next Easter to make these again. In fact, why should I? I don't have to wait till they are being sold in the shops. I can make them whenever I want. Tee Hee. Giggle. Horray!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here you are, my slightly adapted recipe:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0F6C5B02xRrNcNcJrEUrcL-xgUDJ78nmJjblG60Qlo3CrDZiK2hBvDysE2hYndW2daQTbNz0frnHc5KoTCjDf2lik68UqqKDAERRLGN4MMXRq9UPTT6Sfph3NY42YnZffRInkmlcTnlE2/s1600/pics2013+069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0F6C5B02xRrNcNcJrEUrcL-xgUDJ78nmJjblG60Qlo3CrDZiK2hBvDysE2hYndW2daQTbNz0frnHc5KoTCjDf2lik68UqqKDAERRLGN4MMXRq9UPTT6Sfph3NY42YnZffRInkmlcTnlE2/s320/pics2013+069.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Hot Cross Buns</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<br />
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 1/2 cups / 350g gluten free flour blend (I used Doves Farm Plain White Flour Blend)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 3/4 tsp xanthan gum (omit if your flour blend already contains this)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup / 100g granulated sugar (I prefer to use 65g of fruit sugar instead)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tsp instant yeast</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp cream of tartar</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp ground cardamon</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp ground cinnamon</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp ground allspice</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 tsp salt</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">grated zest of 1 orange</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">grated zest of 1 lemon</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">170g raisins/sultanas or other dried fruit *see note*</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp cider vinegar</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup warm soya milk (should be at about 100 degrees F)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 medium eggs plus 1 egg yolk, at room temperature</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">112g unsalted dairy-free butter, melted and cooled</span></li>
</ul>
<i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">For the Egg Glaze</i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">:</span><br />
<br />
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 Tblsp confectioner's sugar</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium egg</span></li>
</ul>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>For the Cross</i></span></div>
<div>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tblsp gluten free flour, plus more if needed</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tblsp coconut oil or vegtable oil</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tblsp water, plus more if needed</span></li>
</ul>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*note* I used raisins in this recipe although I try to avoid them in my diet because of my colitis and the fact that they are high in insoluble fibre because of the skin on them. If you need to avoid this then use dried fruit without skins such as mango, pineapple, apple or pear etc.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Method:</b></span></div>
<div>
<ol>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Whisk together the flour, xanthan gum, granulated sugar, yeast, cream of tartar, cardamon, cinnamon and allspice. Add the salt and zest of orange and lemon and whisk again to combine.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a separate small bowl, place the dried fruit and toss them with a Tblsp of the dry ingredients and set the bowl aside.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the vanilla, vinegar, milk, eggs and egg yolk and the butter to the dry ingrdients and mix on low speed with a dough whisk. Turn mixer up to high speed and mix for about 6 minutes uninterrupted.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the dried fruit to the bowl and mix by hand with a wooden spoon until evenly distributed throughout the dough.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Using a floured 1/4 cup scoop, scoop out a little more than a 1/4 cup of the dough at a time, dropping onto a floured surface, then gently coating with flour and shaping into a ball with floured hands, placing each ball onto a parchment lined baking tray or roasting tray, with a small gap between each roll. You should end up with 11 buns each weighing roughly 95g.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place the dough buns in a warm and draft free environment to rise until about 1 1/2 times their original size, about 1 hour. They should have risen so that the gaps have closed between each bun.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">While the buns are rising, make the egg glaze and the mixture for the cross. For the egg glaze, in a small bowl, place the egg and beat it well. Add the confectioner's sugar and beat to combine well. Set aside. </span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">For the cross, mix the flour, oil and water together in a small bowl. If the mixture is too thick, add more water, if it is too thin, add more flour to get the right consistency for piping. Set aside.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When the dough buns have finished rising, preheat the oven to 375F/190C/Gas Mark 5 and put the cross mixture in a piping bag with a flat nozzle. Brush each bun carefully and generously with the egg glaze. Then pipe a cross over each bun and then place the tray in the centre of the preheated oven and bake, rotating once during baking, until the buns are golden brown and firm to the touch, about 25-35 minutes.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Allow buns to cool for a few minutes on the baking sheet before transferring them and breaking apart into individual buns to cool on a wire wrack.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUPG9YVdHqGwA-OuYWd-0bpKJtdVmh2PESEF4jCPrMOlNrQp8OssyMbSveizT54mhIAwxgTowsM4nbqDnfQA9217nImpWVAX_BAs9Cz5CTxyEkRFzUToD-hug2SBZsj3Ovpuza6lFkXBL/s1600/Copy+of+pics2013+067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUPG9YVdHqGwA-OuYWd-0bpKJtdVmh2PESEF4jCPrMOlNrQp8OssyMbSveizT54mhIAwxgTowsM4nbqDnfQA9217nImpWVAX_BAs9Cz5CTxyEkRFzUToD-hug2SBZsj3Ovpuza6lFkXBL/s320/Copy+of+pics2013+067.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Oh I wish I had one right now. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-86532697050722518752013-04-01T11:59:00.001+01:002013-04-01T12:29:24.777+01:00DOUGHNUTS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAwsmYqXqQPHGUzwuBGakUny4V8TO2uYHMoLRQPcM7nmFiwzW5BWlp9kqG7B7xD4wkLgKTnMxIKwTqciKwoVeyoXuL9Hlb9C8Ab1DA-4JrW2Ky-FxK6HJheAmhqU9Zh3lUZDmwiE7kEzQ/s1600/doughnuts02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAwsmYqXqQPHGUzwuBGakUny4V8TO2uYHMoLRQPcM7nmFiwzW5BWlp9kqG7B7xD4wkLgKTnMxIKwTqciKwoVeyoXuL9Hlb9C8Ab1DA-4JrW2Ky-FxK6HJheAmhqU9Zh3lUZDmwiE7kEzQ/s320/doughnuts02.jpg" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I can't remember what 'wheat' doughnuts take like, but these taste like what I think doughnuts should taste like and my partner, who can still eat 'wheat' doughnuts says these are amazing and he can't tell the difference. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I no longer have to wish that I could still eat gluten so I could have things like these, I no longer think people who can eat gluten are lucky. These doughnuts make me feel lucky. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Thank you to whoever it was who came up with this recipe, I can't remember where I got it from it was so long ago the first time I made these. I don't know why I haven't posted this sooner. But whoever you are, wherever you are I love you. These are fantastic and with the recent craze of this 'Krispie Kreme' frenzy everyone seems to be in, I say who needs it when I have these.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">INGREDIENTS:</span></b><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 egg</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup(237ml) soya milk mixed with 1 Tblsp lemon juice (or if you can have dairy use regular milk mixed with the lemon juice or simply use buttermilk)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/8 cup(30g) butter, melted and cooled</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 1/2 cups(350g) gluten free flour blend ( I use Doves Farm plain white flour blend)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp xanthan gum (omit this if your flour blend already contains it)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup(115g) sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp baking soda </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp salt</span></li>
</ul>
<div>
<span style="font-family: Verdana, sans-serif;"><b>METHOD:</b></span></div>
<div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Combine eggs, milk and melted butter in a large bowl. Mix well with a whisk or fork.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Let bater rest for about 15 minutes. Turn dough onto a well floured surface. If dough is sticky, work in more flour until you get a soft dough.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Roll dough to 1/2 inch thick and cut with a doughnut cutter or use one large round cutter about 8cm in diameter and then a small cutter or lid about 2cm in diameter to cut out the middle (unless you are making filled dougnuts, then you do not need to cut out the middle)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fry the doughnuts in 1 to 3 inches of very hot oil (375 F) until brown on one side. Turn doughnuts over and brown on the other side. I maintained the temperature of the oil using a candy thermometer and adjusted the heat as necessary. If your oil starts to smoke, the oil is too hot, I remember this from the first time I made them and did not have a candy thermometer. Be gentle when placing and turning doughnuts so as not to splash hot oil on yourself and make sure to use a metal or heatproof utensil.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Lift each doughnut out and place on a plate with sugar to coat while they are still warm. Or if you are making chocolate glazed doughnuts, see below.</span></li>
</ol>
<div>
<span style="font-family: Verdana, sans-serif;"><b>Chocolate Glaze (optional)</b></span></div>
</div>
<div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><b>INGREDIENTS:</b></span></div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 Tblsp melted coconut oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 Tblsp unsweetened cocoa powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 - 2 Tblsp hot water</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 cup(85g) confectioners sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp vanilla</span></li>
</ul>
<div>
<span style="font-family: Verdana, sans-serif;"><b>METHOD:</b></span></div>
</div>
<div>
<ol>
<li><span style="font-family: Verdana, sans-serif;">Mix the coconut oil and hot water in a bowl. Sift in the confectioners sugar and cocoa power and mix well. Stir in the vanilla.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Invert the doughnuts and dip into the chocolate glaze. Turn chocolate side up and place on plate or greaseproof paper lined tray to set.</span></li>
</ol>
<div>
<span style="font-family: Verdana, sans-serif;"><b><i>*Note*</i></b> Like 'wheat' based doughnuts, they are best eaten on the day they are made. By the next day they will be a little stale. But they can be frozen to keep them fresh. This recipe makes about 12 dougnuts. I make half this recipe at a time so I don't have so many. </span><br />
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<span style="font-family: Verdana, sans-serif;"><b>For filled doughnuts:</b></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">If you are making filled doughnuts, fry them first, then while they are still warm, poke a hole in both sides of your doughnut and use a pastry syringe or long nozzle on your pastry bag<b> </b>and pipe in the filling of your choice until you see the doughnut swell and before it bursts. You will get the hang of it after a couple of doughnuts.</span><br />
<span style="font-family: Verdana, sans-serif;">Why not try filling with jam and coat with sugar, or fill with <a href="http://glutenfreegoodie.blogspot.co.uk/2010/06/homemade-custard.html">custard</a> and top with the chocolate glaze. The combinations and filling choices are endless I'm sure. </span></div>
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<br />MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com1tag:blogger.com,1999:blog-8466541714852972184.post-24999219612765812622010-10-17T12:18:00.003+01:002011-01-05T12:59:07.528+00:00Sourdough Pizza<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://i908.photobucket.com/albums/ac286/MABShaela/pizza_09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i908.photobucket.com/albums/ac286/MABShaela/pizza_09.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Gluten free and Dairy free</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm back. I know I haven't posted anything for quite a while. I haven't had internet access for the past few months. Been missing my blog. But I've been baking away and have some recipes for you.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pizza. This is something I know people who can't have gluten really miss. I know some friends who haven't had pizza in 10 years, even 20 years! I've been experimenting with Pizza for at least the last year, trying to get it right, and I have finally come up with a recipe that works really well.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sourdough is the trick. It just seems to give it the right flavour. It's magic.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And </span><a href="http://glutenfreegoodie.blogspot.com/2010/05/psyllium-husk-powder.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Psyllium Husk Powder</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> helps tremendously as well with the taste and consistency.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">First, read my recipe for </span><a href="http://glutenfreegoodie.blogspot.com/2010/10/sourdough-starter.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sourdough Starter</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. It needs to be made in advance before you can make the pizza.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I also add packet yeast to my pizza dough as well as the sourdough starter, as I always have difficulty with rising gluten free dough, and using both together seems to work very well where I have failed in the past. and as I said the sourdough gives the pizza the right flavour.</span><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">INGREDIENTS:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups gluten free flour ( I use 1 cup rice flour and 1 cup any other mix of gluten free flour)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Tblsp Psyllium Husk Powder</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 sachet dried yeast (about 1 Tblsp)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Tblsp sugar (or golden syrup)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Tblsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup sourdough starter</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 - 1 1/2 cups water</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
<a href="http://glutenfreegoodie.blogspot.com/2010/10/pizza-tomato-sauce.html"></a></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://glutenfreegoodie.blogspot.com/2010/10/pizza-tomato-sauce.html">Tomato Sauce</a></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Toppings of your choice</span><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">METHOD:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a bowl, combine flour, psyllium husk, yeast, salt and sugar.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the olive oil, starter and water until you get a soft sticky dough. I find a soft wet dough works better than a stiff dough.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3)</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Scoop the dough onto a greased pan, and using floured hands pat and spread the dough into a circle, or whatever shape you want, and to whatever depth you want, depending if you want a thick base or a thin base. (This amount for me makes two medium pizzas with a medium depth crust)</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cover with a cloth and leave in a warm place to rise for about an hour.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">While the dough is rising, preheat the oven to190C/375F/Gas Mark 5. And prepare your toppings. Here is my recipe for </span><a href="http://glutenfreegoodie.blogspot.com/2010/10/pizza-tomato-sauce.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pizza Tomato Sauce</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake the pizza dough crusts first for 15 mins.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread tomato sauce over crust and add toppings of your choice. Drizzle olive oil over the pizza and sprinkle oregano and black pepper over.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake for 20 to 25 mins.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i908.photobucket.com/albums/ac286/MABShaela/pizza_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i908.photobucket.com/albums/ac286/MABShaela/pizza_03.jpg" width="320" /></a></div>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com1tag:blogger.com,1999:blog-8466541714852972184.post-52573726471724394792010-10-16T11:59:00.000+01:002010-10-17T12:16:25.530+01:00Pizza Tomato Sauce<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">INGREDIENTS:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">olive oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 onion, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cloves garlic, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp oregano</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp basil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tsp balsamic vinegar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tblsp red wine (optional)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tin tomatoes (or fresh tomatoes, peeled and chopped)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Tblsp tomato puree</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span>METHOD:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat</span><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">up some olive oil in a saucepan. Add chopped onions and garlic and fry on low heat until softened.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add salt, pepper, oregano and basil, then pour on vinegar, red wine and lemon juice and simmer for a couple of minutes.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3) </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add tomatoes and tomato puree and about 1/4 cup water, and leave to simmer and reduce on low heat until thickened, stirring occasionally.</span>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-16455090169492399102010-10-16T11:18:00.000+01:002010-10-17T12:17:46.585+01:00Sourdough Starter<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To make Sourdough, you need to make a 'starter', which is basically like growing your own yeast, made with mixing Rice Flour and distilled or spring water, and feeding it (it's like a pet, it needs food and attention) everyday. The natural bacteria in the air and in the flour will grow in your starter into a living yeast, and you blend this starter batter with flour and ingredients to make dough to bake with.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step One</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">: Wash and sterilize with boiling water a glass or plastic container. I usually start with a small container, then as I feed the starter, I then transfer it to a bigger container.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step Two: </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add 1 Tblsp Rice Flour and 1 Tblsp Spring/Distilled/Bottled Water to the container and stir with a </span><b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Wooden Spoon</span></i><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. It is important to use a wooden spoon, as metal with inhibit the growth of the bacteria in your starter.</span></span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-weight: normal;"></span></span></b><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step Three: </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Store your starter in a warm place out of direct sunlight. It needs to be warm for the yeast to grow. I have a shelf above my fridge which is behind a door; it is like my fridge has its own little room; the motor running from the fridge keeps this little room nice and warm and is the perfect place for a starter to grow. Cover your container with a loose lid, you don't want it to be airtight.</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step Four: </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Every 24 hours, feed your starter twice the amount as before, i.e.on </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">DAY 1</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, you fed it 1 Tblsp Rice Flour and 1 Tblsp Water, so</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">on </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">DAY 2,</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> you feed it 2 Tblsp Rice Flour and 2 Tblsp Water,</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">on </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Day 3</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, feed it 1/4 Cup Rice flour and 1/4 Cup Water,</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">on </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">DAY 4,</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> feed it 1/2 Cup Rice Flour and 1/2 Cup Water<br />
Once I get to half a cup, I usually continue to feed it 1/2 Cup measurements from then on.</span><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then:</span></b><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After 2 or 3 days, it will have a sour or beery smell, this is a good thing. By this point you may notice bubbles forming, but this may take a few days longer to happen. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Your sourdough starter will continue to get more and more bubbly and frothy.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Each day liquid may accumulate at the top of your starter. This is called 'hooch', as it is almost like beer, but not drinkable. It will not harm your starter. Either stir it back in, or pour it off, depending on if your starter is looking dry or is quite wet.</span></li>
</ul><div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Note:</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Some recipes for sourdough tell you to throw away half your mixture each time you feed it, but this seems like such a waste and I hate waste. I find it works just fine with my method.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you are having trouble growing the starter or you just don't have a warm enough place to grow it, you can cheat a little and add some packet yeast to help it along.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </div><div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finally</span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">: </span></div><div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once your stater is all bubbly and smells quite sour, it is ready to use. You can use it straight away, or store it in the fridge to use at a later time. After it has moved to the fridge, your starter only needs to be fed once a week.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you are using chilled starter from the fridge, you will need to proof it before you use it to bake with. Just mix your starter with 1/2 cup rice flour and 1/2 cup water, and leave it to 'proof' for a few hours or overnight. You basically want it bubbling and fermented again.</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sourdough works really well for making gluten free Pizza. I have yet to perfect a bread recipe yet, but I am working on it.</span></div></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com1tag:blogger.com,1999:blog-8466541714852972184.post-79435198107654346122010-06-22T15:23:00.003+01:002010-10-18T12:57:15.008+01:00Little Fruit Tarts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-172WCr9xeUFvav42WzfAwUuxGU7iTbhNdi8YB_1pweq8XUBfG8xX4N63TMz2KJH1P7fsL35jiZ8DAjh7WhL8OPpLkdkWG4MkhsY9dxw77Mr7uO79WvSCifiTsP8WGn8GQ7Gn126wI76/s1600/IMG_7657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-172WCr9xeUFvav42WzfAwUuxGU7iTbhNdi8YB_1pweq8XUBfG8xX4N63TMz2KJH1P7fsL35jiZ8DAjh7WhL8OPpLkdkWG4MkhsY9dxw77Mr7uO79WvSCifiTsP8WGn8GQ7Gn126wI76/s320/IMG_7657.JPG" /></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Gluten Free & Dairy Free</span></b></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I had some peaches, and I wanted to do something with them, I wanted to have something for dessert after dinner. I've been having mad cravings for fruit recently. I could just stew them maybe I thought... no that's boring... um maybe some type of peach crumble... no, that's not quite want. I want... something creamy, peaches, creamy, pie, tarts! oh what was that recipe I saw in that cookbook I have, there it is - Fruit Tarts!... oh I wish I had strawberries, alas I have no strawberries, but peaches will do. Yes lets give it a go!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And mmmmm, yum yum, just what I wanted.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Thank you Robyn Russell and your 'More Gluten free and easy' cookbook. For convenience I have the pastry and custard recipes listed as separate posts via links, so you don't have a gigantic long recipe.</span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">INGREDIENTS:</span></b></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For Pastry cases, see </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://glutenfreegoodie.blogspot.com/2010/06/shortcrust-pastry.html">Shortcrust Pastry</a></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For Custard Cream Filling see </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://glutenfreegoodie.blogspot.com/2010/06/homemade-custard.html">Homemade Custard</a></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Peaches</span></div><div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">METHOD:</span></b></div><div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) <span class="Apple-style-span" style="font-weight: normal;">Preheat oven to 170C/325F/Gas 3. </span></span></b></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>2) </b>Grease Muffin tray or individual tart tins.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>3)</b> On a floured surface, roll out the pastry that has been refrigerated for at least an hour, to about 1/4 - 1/2 inch inch thickness, and using cutters cut out rounds and gently place into the prepared tins.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>5) </b>Prick the bottoms of the pastry cases and bake in the oven for 10-15 mins, then remove and cool.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>6) </b>Fill the cooled pastry cases with the custard cream and place slices of peach or strawberries or other berries on top. (I peel the peaches as the skins are high in insoluble fibre and can be irritating for those with Colitis and Crohns)</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>7)</b> Eat right away, or store in the refrigerator till ready to eat.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TUSwUfdjfnSF79A7bgoTP7qeb1zGqnY3M0fiMIuI_4D4HKrvFa-dJyT4zaKHQab_MfTY-sZR7SD2iHNSio4gC0ajFUOiae7uB17kTATt1sInQPE5kpXhgm1pD1iAyN3RN4VdoaiOenVu/s1600/IMG_7656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TUSwUfdjfnSF79A7bgoTP7qeb1zGqnY3M0fiMIuI_4D4HKrvFa-dJyT4zaKHQab_MfTY-sZR7SD2iHNSio4gC0ajFUOiae7uB17kTATt1sInQPE5kpXhgm1pD1iAyN3RN4VdoaiOenVu/s320/IMG_7656.JPG" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-31744587252549876442010-06-22T14:42:00.000+01:002010-06-22T14:42:06.688+01:00Homemade Custard<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Gluten free & Dairy free</b></span><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Another recipe originally from Robyn Russell's cookbook - 'More Gluten free and easy'. I changed the ingredients to make it dairy free.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><div>This was my first time ever attempting to make custard from scratch, but it worked out perfectly. I love when things work out so well on the first try.</div><div><br />
</div><div>This is delicious to eat just as is, or serve with fresh fruit or with pies.</div><div><br />
</div></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>INGREDIENTS:</b></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><div><span class="Apple-style-span" style="font-weight: normal;">225ml coconut milk</span></div><div><span class="Apple-style-span" style="font-weight: normal;">225ml soya milk</span></div><div><span class="Apple-style-span" style="font-weight: normal;">115g caster sugar (I didn't have enough so used part plain granulated sugar and it worked fine)</span></div><div><span class="Apple-style-span" style="font-weight: normal;">2 eggs</span></div><div><span class="Apple-style-span" style="font-weight: normal;">40g cornflour</span></div><div><span class="Apple-style-span" style="font-weight: normal;">1/2 tsp vanilla</span></div><div><span class="Apple-style-span" style="font-weight: normal;">30g dairy-free margarine</span></div><div><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></div><div>METHOD:</div><div>1) <span class="Apple-style-span" style="font-weight: normal;">Place coconut milk, soya milk and sugar into a saucepan and stir over low heat until the sugar had dissolved, then leave for another few minutes, you may see bubbles start to form around the edges of the pan. Mine didn't, but if it is quite warm to dip your finger in, like almost too warm!, then it is ready. Take it off the heat.</span></div><div>2) <span class="Apple-style-span" style="font-weight: normal;">Whisk the eggs and whisk in the cornflour until smooth.</span></div><div>3) <span class="Apple-style-span" style="font-weight: normal;">Slowly pour the warm cream mixture into the eggs, whisking constantly.</span></div><div>4) <span class="Apple-style-span" style="font-weight: normal;">Return to the saucepan and whisk continuously over low heat until thickened. Be patient, it may take several minutes, and then will suddenly get thick.</span></div><div>5)<span class="Apple-style-span" style="font-weight: normal;"> Remove the pan from the heat and whisk in the vanilla, and then the margarine, a little at a time, until incorporated.</span></div><div>6) <span class="Apple-style-span" style="font-weight: normal;">Pour into a bowl and cover with plastic wrap to prevent a skin from forming and set aside to cool.</span></div></b></span></div>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-79658906844926080342010-06-22T14:23:00.013+01:002010-10-18T12:49:30.130+01:00Shortcrust Pastry<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Originally from a recipe by Robyn Russell in 'More Gluten Free and Easy' cookbook, though I changed the ingredients and quantities to make it dairy free as well as gluten free.<br />
<br />
<b>INGREDIENTS:</b><br />
225g Gluten freeFlour (for this I used the Dove's farm GF plain flour mix)<br />
40g icing sugar<br />
1 tsp xanthan gum (it really does help with the crumb structure)<br />
100g dairy-free margarine<br />
75g coconut milk<br />
1 egg yolk<br />
1 tsp vanilla<br />
<br />
<b>METHOD:</b><br />
<b>1)</b> Combine the flour and margarine with fingertips until it forms breadcrumbs.<br />
<b>2)</b> Add the </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">icing sugar and xanthan gum and stir together. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> <b>3)</b> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix the coconut milk, egg yolk and vanilla in a separate bowl. Then add to the flour mixture until it forms a soft doughy ball. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If it is too sticky add a little more flour, but you want it to be soft, and not too firm.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> <b>4)</b> Wrap in cling film and store in the fridge for later use.</span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><div></div></span></b></div>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-71085608887692738062010-06-15T16:10:00.000+01:002010-06-22T16:10:56.068+01:00Flour Mixes<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As well as buying big bags of flour from asian supermarkets, where I get my rice flour, potato flour, tapioca flour and other flours, as you can get them in large weights for good prices there...</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">'m also a big fan of <b>Dove's Farm Gluten Free Plain</b> flour mix. It works well in everything I've baked to date, and is handy and sells at a decent price too. You can get it in most supermarkets, like Tesco and Superquinn, and you can find it in health shops too, though probably more expensive in there. Recently I bought their Rice flour, which wasn't expensive and was very good quality. I believe you can order their flours online.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">T</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">here are a lot of other flour mixes in shops which I haven't tried yet, as a lot of them are quite expensive. Dove's Farm seems to be at the best price. So, they get a thumbs up from me.</span>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-60745974639570776322010-06-14T15:32:00.001+01:002010-06-22T15:48:30.309+01:00Gluten Free FloursMy favourite combination of gluten free flours is rice flour, potato flour and tapioca flour. They don't have too strong or offensive a flavour and they work well together, particularly for baking cakes and sweet things.<br />
<br />
Cornflour and maize flour are good ones too, and not too strong in flovour. Using cornflour and soya flour with rice flour work well in baking bread, along with one of my favourite ingredients <a href="http://glutenfreegoodie.blogspot.com/2010/05/psyllium-husk-powder.html">Psyllium Husk powder</a><br />
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I haven't found any millet flour in my searches here in Dublin, but am interested in trying it, along with sorghum flour. Perhaps I will have to find them online.<br />
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Quinoa flour and Buckwheat flour will add their own distinctive flavours, it all depends on what you want. I don't use these flours very much, but don't let that stop you.<br />
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Everyone is different and has different tastes. I can only tell you what I like to use. I think you really need to experiment with the different flours and find what you like and what works for you. Just have fun with it!MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-31208166848996131492010-05-30T16:04:00.007+01:002011-06-08T11:05:01.662+01:00Chocolate Brownies<div class="separator" style="clear: both; text-align: left;"><style="font-family: arial="">Gluten Free and Dairy Free</style="font-family:></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2qtJxpR5soXKW4PAZsWDnZenTF0Fa5goEv28IDuAAbfcElTt8s2FD5EUqDyZQkjI4nqqGelrjaQcs-x9Hrf5Gzf0sCXMcFm0IKy6tyfYNvDQ1fS4i6ZqnWTAgA63PK2YNY6fw_vSEWIZ/s1600/brownie02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2qtJxpR5soXKW4PAZsWDnZenTF0Fa5goEv28IDuAAbfcElTt8s2FD5EUqDyZQkjI4nqqGelrjaQcs-x9Hrf5Gzf0sCXMcFm0IKy6tyfYNvDQ1fS4i6ZqnWTAgA63PK2YNY6fw_vSEWIZ/s320/brownie02.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">What can I say about the brownie. It is by far my favourite treat, it's rich, it's chocolate and it is addictive. It was the first gluten free thing I ever made.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have gone through so many variations and experimentations of this recipe and made them so many times I've lost count. The brownie page of my hand written recipe book is covered in chocolate stains. I don't think I could live without them. I make them every week and my friends are constantly asking for them, so I always make them in large batches of about 20. Somehow I still manage to limit myself to one per day.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This recipe makes about 9 brownies</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>INGREDIENTS:</b></div><div class="separator" style="clear: both; text-align: left;">150g dark chocolate</div><div class="separator" style="clear: both; text-align: left;">50g dairy free margarine</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">170g soft light brown sugar</div><div class="separator" style="clear: both; text-align: left;">50ml oil </div><div class="separator" style="clear: both; text-align: left;">50g ground almonds</div><div class="separator" style="clear: both; text-align: left;">40g rice flour</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">2 tsp vanilla essence</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>METHOD:</b></div><div class="separator" style="clear: both; text-align: left;"><b>1)</b> Preheat oven to Gas Mark 3.5 / 170C / 335F</div><div class="separator" style="clear: both; text-align: left;"><b>2)</b> Line a square baking tray (roughly 9x9 inch)</div><div class="separator" style="clear: both; text-align: left;"><b>3)</b> Melt chocolate over a double boiler.</div><div class="separator" style="clear: both; text-align: left;"><b>4)</b> Take off the heat and stir in margarine until melted, then set aside to cool slightly.</div><div class="separator" style="clear: both; text-align: left;"><b>5)</b> In a bowl, beat the eggs with an electric mixer until light and fluffy (don't over do it, it should look frothy)</div><div class="separator" style="clear: both; text-align: left;"><b>6)</b> Add the sugar and beat until smooth.</div><div class="separator" style="clear: both; text-align: left;"><b>7)</b> Add the oil and beat again to combine.</div><div class="separator" style="clear: both; text-align: left;"><b>8</b><b>)</b> Add the chocolate in small amounts and mix gently after each addition. Then beat well for about a minute.</div><div class="separator" style="clear: both; text-align: left;"><b>9)</b> In a separate bowl, mix the almond, flour, salt and baking soda.</div><div class="separator" style="clear: both; text-align: left;"><b>10)</b> Add the flour mix to the chocolate mix and beat for a minute or so.</div><div class="separator" style="clear: both; text-align: left;"><b>11)</b> Add the vanilla and beat a final time for 30 to 40 seconds.</div><div class="separator" style="clear: both; text-align: left;"><b>12) </b>Feel free to add chocolate chips at this point, or chopped nuts if you so desire.</div><div class="separator" style="clear: both; text-align: left;"><b>13)</b> Spread batter into tray.</div><div class="separator" style="clear: both; text-align: left;"><b>14)</b> Bake in centre of the oven for 25 to 30 minutes (It varies from oven to oven). </div><div class="separator" style="clear: both; text-align: left;">(The brownies will rise in the centre when baking, you will know they are done when this has fallen and gone flat again. You don't want them to bake too long after this.)</div><div class="separator" style="clear: both; text-align: left;"><b>15)</b> Leave them to cool in the tray, then remove and cut. Eat and drool.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vOr5pQ7WreLGLZzeawQnXar9ryP5nO9bGUgy4Wmoa4PnXkRlR3uemyseGlMVhyphenhyphenEcXbvwr8VFTXoX8smAp4cj9Z4shBpYLvIIwie6gKAH2dwE2LZ7KiJRU3T8OXf15Kv5SNEfEUR7mfup/s1600/brownie03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vOr5pQ7WreLGLZzeawQnXar9ryP5nO9bGUgy4Wmoa4PnXkRlR3uemyseGlMVhyphenhyphenEcXbvwr8VFTXoX8smAp4cj9Z4shBpYLvIIwie6gKAH2dwE2LZ7KiJRU3T8OXf15Kv5SNEfEUR7mfup/s320/brownie03.jpg" /></a></div>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com1tag:blogger.com,1999:blog-8466541714852972184.post-82748319741794755242010-05-29T10:49:00.011+01:002010-06-11T10:25:28.607+01:00Almond Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0Uj1qVt7WDnfQt-PUBAmtEiRd98JXjp58vzQWSF9rEWxvp5D-bwkXWjJMIF79RUBIJyImE-uP2ZiOMcKEwwybantoAAmssoWEmtar5FCpT6CDib7AzzgGUtZF_7UdAtjmftCiJBsItpo/s1600/almondbar02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0Uj1qVt7WDnfQt-PUBAmtEiRd98JXjp58vzQWSF9rEWxvp5D-bwkXWjJMIF79RUBIJyImE-uP2ZiOMcKEwwybantoAAmssoWEmtar5FCpT6CDib7AzzgGUtZF_7UdAtjmftCiJBsItpo/s320/almondbar02.jpg" /></span></a></div><style="font-family: arial"=""><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">
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<div style="text-align: center;"><style="font-family: arial"=""><b><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gluten Free and Vegan</span></i></b></style="font-family:><br />
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</span></i></b></style="font-family:></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> I was absolutely amazed by this recipe, I had no idea how it was going to work out, one of those times where I just mixed together what I had with an idea in mind of what I wanted. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They have something here in Dublin, called Almond fingers, I have seen them in Holland too. And I was really really craving them the other week. I can't even describe them, soft and cakey, yet almost like marzipan. When I was a teenager, my brother and I used to buy a packet every so often, we made sure to make them last, just one per day at about 4pm with a cup of tea. I looked forward to it every day.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These bars are not exactly like an almond finger, but it is close enough for me and I am so happy with it. It passes my test, and I'm pretty stringent. Now I can make a new tradition with these Almond bars, soft and moist, with a bit of a gooey chew, and a lovely sweet almond flavour. And it is incredibly easy to make. </span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTS:</span></b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">90g cup ground almonds </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">75g caster sugar </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tblsp soya milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">75g dairy free margarine </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">25ml oil (for this recipe I used rapeseed oil) </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">75g demera sugar </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tblsp golden syrup </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">225g gluten free flour (I use a mix of 125g rice flour, 50g potato flour and 50g tapioca flour) </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp baking soda </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp vanilla essence</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp almond essence </span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">METHOD:</span></b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1) Preheat oven to 150C / 300F / Gas Mark 2 </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2) Mix almond, caster sugar and soya milk into a paste. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3) Add margarine and oil and cream together. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4) Add demera sugar, golden syrup, vanilla and almond essence and mix until smooth. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5) Combine flour, salt, baking powder and soda in a separate bowl. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6) Add to mixture and combine well. Depending on the flours you use you may need to add more flour. You want quite a thick cake like batter.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7) Bake in the centre of the preheated oven for 45 mins. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8) Remove from oven and brush while still warm with melted golden syrup for a sticky top. </span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Note:</span></b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> The last batch I made I didn't have enough margarine, so used 25g marg and 75ml oil, and they still turn out beautifully </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aP81SMKLerFVM3qeFCK5s_mjVu42vqXtXJrISSGqZfPdm3AvMtCLfNy1DTlnGR05pFIypEcIXkqiJRvUecX4rpjqTQVALWo5B4Kll3LfdgUE8v5Tt84WlADXNcWhiwAEmeLUZyU3a_2M/s1600/almondbar01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aP81SMKLerFVM3qeFCK5s_mjVu42vqXtXJrISSGqZfPdm3AvMtCLfNy1DTlnGR05pFIypEcIXkqiJRvUecX4rpjqTQVALWo5B4Kll3LfdgUE8v5Tt84WlADXNcWhiwAEmeLUZyU3a_2M/s320/almondbar01.jpg" /></span></a></div>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-6134470841609903742010-05-20T16:33:00.007+01:002010-05-30T16:41:56.927+01:00Exercise<span class="Apple-style-span" style="color: #0d0600; font-size: 13px; line-height: 20px;"></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: purple;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Exercise</span></span></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<span class="Apple-style-span" style="font-size: medium;">Exercise is important for everyone, but I personally feel it is essential to maintaining a good feeling for those with Colitis and Crohn's. I know it can be hard when a lot of the time you feel so tired and not really up for much, but keep it up, go for walks, get on your bike, do a routine and keep doing it.<br />
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At the moment, my morning's journey takes me about 30mins by bicycle, up a hill, the last stretch of which is quite steep, and it is about 20 mins to get back home in the afternoon. There are some mornings when I wake up and the thought of getting on my bike and making that journey seems far too difficult, but I do it, every day. I do it because I love my bike, and I refuse to let my Colitis be the boss of me and tell me I can't ride my bike. I won't let that happen. And it can be exhausting, and it can wear me out sometimes, but I feel so much better for it. I'm tired, but I feel energised at the same time, if that makes sense. And I know if I gave in and stopped cycling, and took the bus instead because it is easier, I would feel much worse and much more tired.<br />
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Now, 50 mins cycling a day could be too much for some people, I used to be a bicycle messenger, cycling the city for 7 to 8 hours a day, so I've known a high level of fitness in my time, so it is probably easier for me.<br />
What I suggest for those who weren't at high levels of fitness to start with something easy, go for a walk, do a few sit ups, something, even when you are tired and don't want to get up, just do it, but of course take it easy.<br />
Then push yourself a bit more, and a bit more, but only as far as you think you can go, and then go just that little bit more. And maintain it, do your choice of exercise every day or most days. It doesn't have to be a lot, as long as it is more than what you are doing now.<br />
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It works for me. Find what works for you. I hope it will help.</span></span>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-31939007156873026482010-05-11T17:14:00.010+01:002010-05-29T12:29:29.029+01:00Gluten Free / Dairy Free Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiotFxsXhv32MlviIM4d4eUKl4y4m-XIVK9FCRVbOX4p_p1yaP2DHbT3ToImtpJEBWts1oxOZ8bXvSiX_Po5i5Mi35UVeOOmAKvjT5yrfAnv4IigcWC8wFKOsHXq-tYw58MRQXIyRfn1_s/s1600/pancake+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiotFxsXhv32MlviIM4d4eUKl4y4m-XIVK9FCRVbOX4p_p1yaP2DHbT3ToImtpJEBWts1oxOZ8bXvSiX_Po5i5Mi35UVeOOmAKvjT5yrfAnv4IigcWC8wFKOsHXq-tYw58MRQXIyRfn1_s/s320/pancake+003.jpg" width="320" /></a></div>Made these at the weekend. I tend make these most weekends, usually on Sundays. Dave loves them, he's usually the one who requests them, sometimes asking they be brought to him in bed (like that's going to happen). They may take longer to make than a bowl of cereal, but they are sooo well worth it. My mouth is starting salivate just thinking about them.<br />
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</div><div>Last weekend, while i was making them, I realised I didn't have enough soya milk, but had plenty of coconut milk in the fridge, so used that along with the soya milk and to my pleasant surprise made the pancakes exceptionally tasty and I've decided to use coconut milk from now on (as long as I have it in the fridge that is)</div><div><br />
</div><div><b>INGREDIENTS:</b></div><div><br />
</div><div>1 cup rise flour</div><div>1/2 cup potato flour</div><div>1/4 cup tapioca flour</div><div>(or use 1 3/4 cup of your favourite flour mix)</div><div>2 Tblsp caster sugar</div><div>2 tsp baking powder</div><div>1 tsp soda</div><div>1/2 tsp salt</div><div>1 tsp cinnamon</div><div><br />
</div><div>1/2 soya milk</div><div>1/4 coconut milk</div><div>3 Tblsp Oil</div><div>2 Eggs (separate yolk from white)</div><div>1/2 tsp vanilla or lemon juice</div><div><br />
</div><div><b>METHOD:</b></div><div><b><br />
</b></div><div><b>1) </b>Combine dry ingredients</div><div><b>2) </b>Combine egg yolks and wet ingredients</div><div><b>3) <span class="Apple-style-span" style="font-weight: normal;">Whisk the egg whites separately until stiff. This will make your pancakes fluffy</span></b></div><div><b>4)</b> Pour wet ingredients into dry and stir to combine</div><div><b>5) </b>Add the egg whites to the mixture and gently fold in</div><div><b>6) </b>Spoon the mixture into a hot and oiled fry pan. When lots of little bubble holes appear, it is ready to flip.</div><div><b>7) </b>Serve with your favourite topping. I like fresh lemon juice and maple or golden syrup<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0-W990Ha1D5lRDpPs9jEhFC0ELD_y-NSmYujfb4OulkinAo2H-hwyCFySHUVG_L8jVeXl733DPg_Zv4qLPH58_1I9jkTlY20a-tAPGe8wg3It2loIDfsjZnoS71hsyMcufKJPMN28OV9/s1600/pancake+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0-W990Ha1D5lRDpPs9jEhFC0ELD_y-NSmYujfb4OulkinAo2H-hwyCFySHUVG_L8jVeXl733DPg_Zv4qLPH58_1I9jkTlY20a-tAPGe8wg3It2loIDfsjZnoS71hsyMcufKJPMN28OV9/s400/pancake+005.jpg" width="400" /></a></div><br />
</div>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-4853296832138766662010-05-10T16:43:00.001+01:002010-05-30T16:44:28.996+01:00Psyllium Husk Powder<span class="Apple-style-span" style="color: #0d0600; line-height: 20px;"></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">May 2010</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: purple;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">Psyllium Husk Powder</span></span></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Psyllium husk comes from part of a seed of a plant called Plantago Ovata. It is a soluble fibre and becomes gel-like when mixed with water. It is great for gluten free baking, particularly breads, as it helps to add springyness making them less crumbly, so works well as a gluten replacer, as well as adding a nice flavour to bread.<br />
<br />
I find it is of particular benefit to myself, as someone with Colitis, because it is a soluble fibre and helps moves things slowly and smoothly through your system. I have been using it for 2 months now and I find it really helps.<br />
<br />
But I am just one person and this product may not be suitable for you. I am not an expert and I suggest you ask your doctor if Pysllium husk will be suitable for you. I think you should always seek medical advice before taking supplements.<br />
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Psyllium husk powder can be found in most health shops. It should be naturally gluten free but you should check with the manufacturer of the brand to make sure.</span>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com0tag:blogger.com,1999:blog-8466541714852972184.post-74303803796836939982010-05-07T14:49:00.006+01:002010-05-29T12:30:34.979+01:00Vegan Whiskey Chocolate Truffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKwUYstlT5DQfOlgX7Im_idW7JZGOhd8ZweDeUP9QsXmD267vv1qhSwDupDShlyc2BY5WUJKCr2QmCXiw1yjnpR2uixEIHOO8cA5E4reXChWrcjUoxCTkhkLRldTka7ZwK501HLzLFuDy/s1600/WhiskeyTruffle5.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5468528345212158994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKwUYstlT5DQfOlgX7Im_idW7JZGOhd8ZweDeUP9QsXmD267vv1qhSwDupDShlyc2BY5WUJKCr2QmCXiw1yjnpR2uixEIHOO8cA5E4reXChWrcjUoxCTkhkLRldTka7ZwK501HLzLFuDy/s320/WhiskeyTruffle5.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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The first time I made these, I made specifically because I had a bottle of whiskey that I was given as a gift but I couldn't use because I don't drink (hurts my tummy). I was racking my brain trying to think what to put whiskey in so I could cheatingly have it, then it just popped into my brain, truffles.<br />
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A simple quick recipe, though it was tricksey for me at times. First time I made it, perfect, delicious, luxurious. The next three times, it was too melty, then too hard and crumbly, then too melty again. And every time since it has been grand, perfect, yum yum yum.<br />
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Normal chocolate truffle recipes use cream, but to make it dairy free and vegan, I use coconut milk, or coconut cream, they both work well. And it doesn't even taste like coconut.<br />
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<span style="font-weight: bold;">INGREDIENTS:</span><br />
<br />
250g Dark Chocolate, the darker the better<br />
80ml Coconut milk or coconut cream<br />
45ml Whiskey<br />
Cocoa powder for rolling the truffles<br />
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<span style="font-weight: bold;">METHOD:</span><br />
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<span style="font-weight: bold;">1)</span> Bring the coconut milk/cream to a boil, all bubbling and dancing.<br />
<span style="font-weight: bold;">2)</span> Take off the heat and add the chocolate. Whisk until it is all smooth and shiny looking. (Good tip, make sure the chocolate is in small pieces, it will melt easier this way.)<br />
<span style="font-weight: bold;">3) </span>Then add in the whiskey and give it a good ol' whiskin, mix it well. I find it helps if you heat the whiskey up a little before adding it to the mixture.<br />
<span style="font-weight: bold;">4)</span> Then just pop it into the freezer for a couple of hours, check it every hour and see how it is getting on. It should be firm yet malleable, easy to shape into balls and not sticky and melting on your fingers.<br />
<span style="font-weight: bold;">5)</span> When it is ready, scoop and roll into balls and roll the little beauties around in some cocoa powder in a bowl, then eat them or wrap them individually or put them in a box. You might need to pop them back in the freezer for a bit to firm them up again.<br />
<div><br />
</div><div>Of course, you can use whatever liquor you want, I expect brandy would work well, or if you just want plain truffles, substitute the whiskey with more coconut milk, just boil it all, then add the chocolate. Enjoy! </div>MABhttp://www.blogger.com/profile/13003774482730106735noreply@blogger.com1