Baking & Snacks

GF, DF Low Fodmap Chocolate Pavlova Cookies
 
Pic to come
Ingredients:
  • 3 cups icing sugar (confectioners)
  • 1 cup cocoa
  • 2 teaspoons cornflour (cornstarch)
  • pinch of salt
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar
  • 1 cup cacao nibs
 Instructions:
  1. Mix all of the dry ingredients apart from the cacao nibs together in a bowl, then sift.
  2. Add the cacao nibs, mixing well to combine evenly.
  3. Beat the egg whites until stiff & fold them into the dry ingredients, with the rest of the wet ingredients.
  4. Put spoonfuls onto baking paper lined trays, spacing them out well, as they spread a lot.
  5. Bake for 15 mins oven 180ºC (350ºF) until they are cracked & shiny looking.
  6. Leave to cool on the trays




A great gingerbread for cookies or a house! 
via The Real Food Guide

The Houses made with this recipe, worked out great!


I made this recipe today & was Really surprised by the end product, its awesome!
A thin, very firm to the bite, not too sweet, definite gingerbread taste.
this year Im making my gingerbread into a nativity scene, because thats what Christmas is all about. 



Prep Time: 1 hour
Cook Time: 25 minutes
Yield: About 20-24 cookes (3.5" tall gingerbread men)
Ingredients
  • 1/4 cup water
  • 2.5 tbsp molasses
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 tsp ginger powder
  • 1/2 tsp ground cinnamon
  • pinch of cloves
  • pinch of salt
  • 1/3 cup well-mashed sweet potato (about 1/2 a medium sweet potato)
  • Coconut oil frosting
  • 1/4 cup softened coconut oil
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350F (175ºC).
  2. If you don't have already mashed cooked sweet potato, take one medium sweet potato and pierce several times with a fork. Microwave on high for seven minutes, covered with a moistened paper towel or damp cloth. Scrape the sweet potato away from the skin and mash with a fork, and set aside 1/3 cup of mashed sweet potato.I used the purple variety. (we call it kumara in New Zealand)
  3. In a small saucepan on low heat, add the water, molasses, coconut oil, maple syrup and vanilla extract together until the coconut oil is melted. Add the mashed sweet potato, and blend everything together with a high speed blender.I"m using the Thermomix.
  4. In a mixing bowl, blend together the tapioca and coconut flours, and the ginger, cinnamon, cloves and salt.
  5. Slowly add the liquid mixture into the flour mixture until a dough forms.
  6. Roll the dough between two sheets of parchment paper. For chewier cookies, roll the dough to about 1/4" thick, for crisper cookies roll the dough thinner. Cut with cookie cutters.(remove the excess dough from around the cookies, leaving them in place. This also applies to a house)**
  7. Bake on a cookie sheet lined with parchment paper for 20-25 minutes.
  8. Optional: allow cookies to cool thoroughly and decorate with frosting.
  9. Frosting:
  10. Beat together softened coconut oil with maple syrup or honey and vanilla until fluffy.
  11. Put in a small piping bag, or alternatively in a small sandwich bag, and cut a tiny hole to squeeze frosting out onto gingerbread men.
 

Its Time for Cake...& Gingerbread!

This year I'm going to make healthier versions of both!
Bet you cant wait to see the recipes huh! I'll post the ones I'm going to use, then the pics as I make them. 
So here is a peek of the expected outcome of my experimentation. 
Warning...these products still contain high amounts of sugar until I rework the recipes.



Fruit Cake via Begoodorganics
  • 250g sultanas
  • 250g raisins
  • 100g dried apricots or dates
  • 50g currants
  • 150g pure coconut sugar
  • 2 c water
  • 1 c & 1/3 c coconut oil
  • 50g walnuts, chopped
  • 3 Tbsp chia seeds mixed with 9 Tbsp water (to make 3 'chia eggs')
  • 1 c coconut flour
  • 2 c wholemeal spelt flour (or a gluten free alternative such as rice flour, buckwheat flour, or almond flour)
  • 1 tsp aluminium free baking powder
  • 1/2 c wheatgerm or oat-bran (optional)
  • 1/2 c almond flour
 c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Instructions:
  1. Put the dried fruit and coconut sugar in a saucepan with the water.
  2. Slowly bring to the boil and simmer for 3 minutes (you can also do this in the Thermomix*).
  3. Turn off the heat and leave to cool.
  4. When quite cool stir in the oil, walnuts, chia eggs, then flours, wheatgerm (if using) and almond meal. Mix well.
  5. Grease and line a cake tin.
  6. Turn the cake mix into the tin and smooth the top.
  7. Bake at 160C for between 1 & 1/2 - 2 hours or until a skewer comes out clean.
This cake will keep in a sealed container for up to a week. Otherwise slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a few slices out the day before you need it.


LEBKUCHEN – GERMAN GINGERBREAD via Germanpulse.com

Ingredients:
  • 3/4 cup softened, but not warm, unsalted butter
  • 1/4 cup brown sugar (cane sugar adds extra flavor)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon finely grated orange zest
  • 3/4 cup molasses
  • 1/3 cup honey
  • 2 medium eggs, beaten
  • 3 to 4 cups flour (All purpose or 2/3 wheat 1/3 rye)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
(Instead of the ginger, cinnamon, nutmeg and cloves the same quantity of a ready made spice mix such as Pumpkin or Gingerbread, or easily made traditional German Speculaas or Gingerbread spice mixes, can be used.)

Instructions:

  1. Place butter and sugar into a large bowl and cream the mixture until it becomes light and fluffy.
  2. Add spices and zests, beating until they are incorporated. Heat molasses and honey until boiling and allow to cool for 10 minutes.
  3. Add molasses mixture to butter stirring constantly, then beat in the eggs and combine thoroughly.
  4. Sift 3 cups flour, soda and salt together and stir into mixture.
  5. Stirring, add as much of the remaining flour as needed to get a soft but not sticky dough.
  6. Shape into a ball and cover with plastic wrap.
  7. Chill at least overnight so the flavors can develop, as well as making it easier to handle. (Can be left for three days.)
  8. Roll out the dough about 1/3-inch thick.
  9. Using cutters or freehand, cut the dough into whatever shapes you have in mind.
  10. (If they are to be Christmas tree decorations or Oktoberfest hearts don’t forget to make holes for the ribbon or twine.)
  11.  Brush with the lightly beaten white of an egg.
  12. Bake at 350ºF or 175ºC  for 12 to 15 minutes well spaced out on a greased sheet or baking paper, they will spread, and take care not to allow the edges to brown.
Lebkuchen are a sheet cookie which are often served just as they are without any decoration, but they are also decorated with frosting, melted chocolate or slivered almonds.


Crackers - 3 versions

I"m going to share my recipes instead of being precious about them, enjoy!


Ingredients:
1/2 cup sunflower seeds
1/2 cup tapioca starch
1 tsp Orgran no egg, mixed with 2 Tbs cold water
pinch salt
2 Tbs coconut oil, melted

Version 1: Add 2 tsp dried oregano. Sprinkle salt on before baking
Version 2: Add 2 tsp dried thyme & 1 clove crushed garlic
Version 3: Add 1 tsp ground cinnamon

Instructions:
  1. Grind the sunflower seeds in a high speed food processor or blender
  2. Add the rest of the ingredients & mix well to combine
  3. Roll out the dough between two sheets of baking paper, to a thickness you like, & cut into shapes
  4. Bake 175ºC (350ºF) 20-25 mins
  5. Remove from oven &n cool 5 mins on tray
  6. Store in an airtight container. They keep for ages



Protein Bar

Ingredients:
  • 1 cup raw almonds, soaked for 2 hours or overnight & drained (or almond meal)
  • 12 pitted Iranian dates, soaked with the almonds, or mejool dates
  • 1/4 cup very dark chocolate (85% is my preference, less sugar)
  • 1 Tbs coconut oil, melted
  • 1/4 cup desiccated coconut
  • 1 tsp pure vanilla extract
  • 1/8th of a cup of mixed seeds: poppy, sunflower, sesame, chia etc
  • 3-4 dried apricots, or crystallised ginger *optional
Instructions:
  1. Drain the almonds & dates if you havent done so.
  2. Put all of the ingredients into a high speed blender or food processor, with the nuts going in first.
  3. Blend until the mixture resembles rough crumbs, then press into a container, & cut when cold. Keep in the fridge & enjoy when you just have to have a snack.
  4. You could also roll this into balls for an occasion, & leave out the chocolate if you wanted to.




And here is another good slice/ball Pumpkin Pie Energy Bites 


I dont believe in saying I have all the recipes, or all the nutrition knowledge on the world, thats just arrogance! I pass on what I know, what I"ve modified & what I learn & discover as I journey life. Enjoy the hidden veges Mums/Moms.

You could substitute the chia seeds for sesame or pumpkin seeds, the cranberries for other dried fruit you like (remember its high in sugar), or just leave the dried fruit out all together.
Enjoy

Low Fodmap Df, Gf Buckwheat Pancakes tomorrow
I"ve made up the dry mix, so all I have to do come lunchtime, is add the eggs & almond milk & cook them :0)

(Recipe makes 12 medium pancakes)


Ingredients:
  • 2/3 cup buckwheat flour
  • 1/2 cup rice flour
  • 1 Tbs tapioca starch
  • 2 tsp baking powder
  • pinch of salt
  • 2 Tbs caster sugar (I used 1 heaped tsp coconut sugar)
  • 2 eggs (you could use no egg)
  • 1 1/2 cups buttermilk (Im using almond milk with lemon, left to stand for 10 mins) *this makes the pancakes light
  • 2 Tbs melted butter (or coconut oil)
Instructions:
  1. Sift all the dry ingredients into a bowl
  2. Combine eggs, milk & all but 1 tsp of the butter/oil
  3. Add the wet to the dry & mix until smooth.
  4. Heat a frypan to medium heat & brush with the rest of the oil/butter
  5. Pour in your mixture & swirl it around quickly to spread it thinly.
  6. Turn the pancake once the top is set, & cook a further 2 mins
  7. Serve with fresh berries & maple syrup,  coconut cream & cinnamon or lemon & coconut sugar, yum!
I will freeze some of mine, between layers of baking paper, for later use. 
*This recipe will dry out quickly




And here is a great Low Fodmap df, gf Chocolate Cake

I'll add a pic when I make it again. Best eaten the day of baking or frozen for later use.
Ingredients:
  • 2/3 cup rice flour
  • 1/4 cup gf cornflour
  • 1 Tbs tapioca starch (arrowroot)
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp guar gum
  • pinch of salt
  • 1 cup coconut sugar
  • 3/4 cup almond or other milk
  • 2 eggs or flax or chia eggs
  • 1 tsp vanilla
  • 125g coconut oil



Instructions:
  1. Preheat oven to 180ºC (350ºF) & grease & line a 20cm (8") baking tin.
  2. Sift all the dry ingredients into a bowl
  3. Combine Milk, eggs & vanilla in a large jug
  4. Add milk  mixture & butter/oil to the dry ingredients & mix on low speed until all the ingredients are combined, then mix on high speed for two minutes
  5. Pour the mixture into the cake pan & bake 45 mins until a skewer inserted comes out clean



Icing:
Ice with 2 Tbs cocoa, 1 cup icing sugar, 25g butter or coconut oil, softened & 1-2 Tbs boiling water, beaten together well & poured over the cake when cold.


And who can go past a Low Fodmap df, gf Chocolate Chip Slice?


Ingredients:
  • 125g coconut oil
  • 1/2 cup coconut sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup rice flour
  • 1/4 cup corn flour
  • 2 Tbs tapioca starch (arrowroot)
  • 1 tsp guar gum
  • 1/2 tsp baking powder
  • 3/4 cup quick cooking oats
  • 2/3 cup dairy free chocolate drops (Sweet William are nice)
Instructions:
  1. Preheat the oven to 180ºC (350ºF)
  2. Beat the coconut oil & sugar together
  3. Add the vanilla & egg slowly, mixing continuously
  4. Next add the dry ingredients, adding the chocolate last
  5. Bake in a brownie sized shallow long tin 20x30cm, or square 8" (20cm) 20 mins until browned.
  6. Cool in tin for 10 mins then cut 




And post surgery its back into the baking! I need chocolate to speed the healing...I'm sure thats what the Dr said ;) SOoooo I made this absolutely decadent dessert/slice. I"m not sure what to call it but OH MY Goodness...its Amazeballs! And has veges in it!

I got the original recipe from MyWholefoodLife.com, & then changed it to suit my dietary needs.

Here's my version, I"m calling it Chocolate Sludge. A cross between a slice & fudge (very rich)



Ingredients
  • 2 cups cooked pureed kumara / sweet potatoes
  • 1 cup cocoa powder (1/4 cup for kids)*
  • 1/2 cup maple syrup
  • 1/4 cup almond meal
  • 1/4 cup coconut oil, melted
  • 2 chia 'eggs'  (1 Tbs chia seeds soaked in 6 Tbs water for 10 mins)
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt

Instructions


  1. Preheat oven to 175ºC or 350ºF.
  2. In a food processor, blend the cooked Kumara/ sweet potatoes until they are completely smooth.
  3. Add in the remaining ingredients and blend until smooth. You may need to scrape down the sides several times.
  4. Line an 20cm or 8"x8" baking dish with parchment paper.
  5. Spoon batter into the baking dish, & smooth it out with a wet spatula
  6. Bake for 35 minutes.
  7. Let the slice completely cool before slicing
  8. Keep it in the fridge for up to 2 weeks, but I know it wont last that long


*This recipe was too strong in flavour for the grandies & other kids it was tested on, so it would be ideal to reduce the cocoa content.



Today I've been cooking in preparation for my eye surgery on Tuesday.
I found a Fantastic gf cookbook! Its called The Low Fodmap Cookbook by Natalie Nott, & its Full of great baking recipes that work & taste good! I've modified them to make them dairy free as well, & I'll share them as I make them.

**I suggest slicing & freezing these recipes as applicable, if youre not going to use them immediately, as they dry out Very fast.**

 Low Fodmap Df, Gf Pikelets:


Ingredients:
  • 1 cup (130g) rice flour
  • 1/2 cup (50g) corn flour
  • 2 Tbs tapioca starch (arrowroot)
  • 2 Tbs castor sugar ( I used several drops of liquid stevia)
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate (baking) soda
  • 1/2 tsp guar gum
  • pinch salt
  • 1 3/4 cups low fat milk (I used almond)
  • 1 egg
  • 1 Tbs butter (coconut oil), melted
  • extra oil to cook with
  • (I added 1/2 tsp mixed spices & 1 tsp cinnamon) 
Instructions:
  1. Sift all the dry ingredients & blend with a whisk 
  2. Beat the milk, egg & melted butter or oil with a fork
  3. Add the wet ingredients to the dry ingredients & mix well
  4. Heat the oil in a frypan over a medium heat & drop 1/4 cupfuls of the mixture into the pan, turning once when the bubbles start to pop.
  5. The recipe made 15 pikelets (or mini pancakes)
  6. Serve with whipped coconut cream, or whipped cream & jam, or lemon curd/honey



Low Fodmap Df, Gf Date loaf:





Ingredients:
  • 1 cup (130g) roughly chopped pitted dates
  • 1 cup boiling water
  • 1 tsp baking (bi-carbonate) soda
  • 3/4 cup brown sugar (I used 1/4 cup coconut sugar)
  • finely grated zest of 1 lemon
  • 125g unsalted butter (I used coconut oil)
  • 1 egg
  • 1 1/4 cup (160g) rice flour
  • 1/2 cup (75g) corn flour
  • 1/4 cup (30g) tapioca flour (arrowroot)
  • 2 tsp baking powder
  • 1 tsp guar gum
  • 1/2 cup (60g) chopped walnuts, optional
Instructions:
  1. Preheat oven to 180ºC & grease & line a loaf shaped tin. 15x25cm
  2. Combine dates, boiling water & baking soda & soak 10 mins, then blend, keeping a few chunks of date if desired
  3. Beat the butter (coconut oil), sugar & lemon zest until light & creamy.
  4. Beat in the egg.
  5. In another bowl combine the dry ingredients with a whisk.
  6. Sift into the date mixture, half of the dry ingredients, then add the rest to the date mixture.
  7. Fold the walnuts in.
  8. Pour the mixture into the prepared pan & bake for 1 hour until a skewer comes out clean.
  9. Cool in tin 5 mins before turning out onto a cake cooling rack.
  10. I suggest slicing when cold & freezing if you're not going to use it immediately.





Last night I made some American Drop Scones. I was curious how these were supposed to turn out, but will never know, as I changed the recipe to be not only gluten free but dairy as well..so I can eat them of course!

They were delicious! No horrible flour tastes, soft & tasty. But they do dry out by the next day, so I'd be tempted to freeze them, & get them out as needed. I prefer the ones made in the muffin tin dont you?
Im going to make up a batch of the dry ingredients ready for the next time I need some in a hurry. These would make a great gift for someone too!

Df, Gf Orange Raisin Muffins


Ingredients:
1 cup raisins
1 tsp oranze zest
1 cup orange juice from fresh oranges
1 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
2 Tbs coconut sugar & extra to sprinkle
2 tsp gf baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp xanthan gum
8 Tbs coconut oil, melted
1 cup almond milk
1 tsp apple cider vinegar or lemon juice
1 large egg

Instructions:
1. Soak the raisins in the orange juice, with the zest for at least 2 hrs, preferably overnight
2. Blend the next 8 ingredients in a heavy duty cake mixer with whisk attachment.
3. Add the coconut oil in tablespoonfuls on a low speed
4. Add the vinegar to the milk & stir, then add to the mixture
5. Add the egg & blend on medium speed for 20 seconds
6. Using a 1/4 cup measure, place the mixture into large muffin tins, previously sprayed with non stick olive oil.
7. Sprinkle with extra coconut sugar
8. Bake in a hot oven 425ºF / 175ºC fan bake for 15-25 mins, until golden & an inserted skewer comes out clean
9. Cool in tin 5 mins, then unmould very carefully loosening muffins from tray onto a cooling rack
10. Keep in fridge 1 day or freeze & get them out as you need them


Crackers! I've finally cracked the recipe...excuse the pun ;) Its going in the book, so I cant share the recipe yet, but its a goodun as Jamie Oliver would say. In fact I have a couple of different varieties to share!




Quinoa Brownie, baking or dessert? Difficult to decide! Recipe in my book when its out, later this year hopefully x 

Gluten, sugar, dairy & soy free of course!




Today I made a basic pumpkin soup & used these crackers as 'dippers', full of flavour that complimented each other beautifully! I ate them all, so now I have to make more. Trying a white rice flour this time & no chilli...the grandies are coming to stay, & they dont like foods that are too spicy.


Savoury Crackers that are creamy, crunchy & flavoursome with fibre & protein...Win!









Ingredients:

  • 1 cup (225g) or 3/4 of a tin of pinto or navy beans
  • 1/4 cup (60ml) rice bran, vegetable or olive oil
  • 1/2 cup (60g) rice flour (I used brown)
  • 1/4 cup (28g) flax meal
  • 1/4 cup (30g) tapioca, corn or arrowroot starch
  • 1/8 tsp salt
  • 1/4 tsp ground cayenne or chilli powder (I used a freshly seeded chilli)
  • Dash of pepper or dried herbs (I used a tsp dried oregano)
Instructions:
  1. Preheat the oven to 220oC (4250F) or gas mark 7
  2. In a food processor, puree the beans until smooth.
  3. Add the rest of the ingredients & blend until a ball forms & all ingredients are combined really well.
  4. Then roll them out & cut them, or do like I did & roll them into dipping fingers.
  5. Bake on a baking tray lined with baking paper or a silicone mat, for 20 mins approximately. (mine needed an extra 10 mins)
  6. Cool on a baking rack until cold, & store in containers. You can freeze these or just freeze the dough for unexpected visitors. 
  7. Next time I'm adding sunflower seeds to mine!
Brownies:
Photo: And here's the first of four recipes for this month's #Recipe Pack #Giveaway – 'Come back for more' Brownies are super quick and easy to make, and they are so delicious without having any 'nasties' in them that you'll just have to come back for more... One essential ingredient (next to cacao!) is Coconut Oil to keep the mixture smooth and 'glued' together. So 1x BioBalance Certified #Organic Coconut Oil 250gm goes into the hamper for you to win at the end of this month. Simply leave a comment on any of our posts this month and you're in to win :) Good luck & happy baking!
The pic below is the brownie recipe above, divine! 



My Version of the Pumpkin Chocolate Cupcakes (Win)
Chocolate Muffins
Ingredients:

  • 250 grams (approximately 1 cup) roast pumpkin or pumpkin puree
  • 16 mejool dates, deseeded (I used 20 Iranian)
  • 1/4 cup of boiling water
  • 1/2 cup coconut flour, sifted
  • 1 teaspoon baking powder
  • 4 tablespoons cacao/cocoa/carob (I used cocoa)
  • 1 teaspoon vanilla
  • pinch of salt
  • 3 eggs
  • 3 tablespoons coconut milk
Instructions:
  1. Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.
  2. Line 9 muffin holes with patty pans. (15 med size)
  3. Place the dates into a bowl and pour over the boiling water, leave them to soak while you gather your ingredients.
  4. Add the dates, water and pumpkin to your blender or food processor, pulse until smooth and the dates are very finely chopped. 
  5. Add in the remaining ingredients and blend until well combined.  
  6. Spoon the mixture into your patty pans & bake for 30 minutes, or until an inserted skewer comes out cleanly.


A makeover of a classic Fruit Cake! Low gluten, dairy free & refined sugar free

















Instructions:



  1. Bring to the boil 500g of dried fruit, covered with cold water
  2. Boil 5 mins then drain.
  3. Add 125g melted or solid coconut oil. (the heat from the fruit will melt it)
  4. Add 3 beaten eggs
  5. Add 1.5 cups coconut sugarAdd 2 cups wholemeal spelt flourAdd 2 tsp baking powderPut into a 20cm cake tin or loaf tin & bake 30-60 mins 175oC until a skewer inserted comes out clean.
  6. Cool in the tin, then remove to a cake container...if it lasts that long!