Category Archives: Snacks

Gluten Free Crackers

Parmesan and Seed Crackers.JPG

Crackers.Biscuits.Salatine

Finding a store bought cracker has been an  elusive quest for my gf teenager.  Many of the store bought crackers are heavily flavoured with cheese and have way too many seeds for my son’s liking.  We buy Schar crackers and Glutino Bagel chips but if you are looking to make your own crackers, then here are a few suggestions:

1. Parmesan and Seed Biscuits

A recipe from the team at Yum Gluten Free

Ingredients

175 g gf flour

85 g butter

1 egg yolk, mixed with 3 tablespoons cold water

1 egg, beaten

3 tablespoons grated parmesan

1 tablespoon sesame seeds

sea salt

Method

Put flour and butter into a food processor and whizz until fine.  Sprinkle the egg and water mixture on top and pulse again until the mixture starts to come together.  Tip the mixture onto a board and gently squeezes the pastry into a ball, adding more water if it feels dry.

Heat oven to 190 C. Roll the pastry into a large rectangle, 20 x 30 cm.  Brush sheet with beaten egg and cut in half width-ways.  Sprinkle one half with parmesan and the other with sesame seeds.  Lightly roll them with a rolling pin to press cheese and seeds in. If you like your biscuits a little salty, then sprinkle and press sea salt flakes onto biscuits.

Cut each half into 12 – 15 sticks.  Arrange on a baking tray and chill for 10 minutes.

Bake for 8 – 10 minutes until golden brown.

2. Gluten Free Parmesan Crackers

A recipe from the SBS Food recipes archive, this is a lovely combination of almond meal and parmesan

3. Gluten Free Crackers made with buckwheat and flaxseed meal

4. Cheddar Crackers with a big cheesy flavour

 

 

 

Brookies – Gluten Free

Brookies.jpg

It is always good to have honest feedback and while what I might think is tasty or delicious  and worth a repeat bake, my son might have a totally different opinion.

And this is honestly something that parents of gluten free children must keep in mind: children have very different taste and texture likes and dislikes compared to those of adults.

So the conversation went like this when I baked Brookies:

KJ: Can I have one of these?

Me: Of course you can, they are a new recipe.

KJ: What are they?

Me: Brookies – a cross between a brownie and a cookie.

KJ: Why didn’t you just make brownies?

Me: But don’t you think they look good… a little like snow covered cookies… a feel of Christmas.

KJ: I’m not a fan.

Me: So does that mean I don’t make them again.

KJ: Just make brownies.

This recipe was included in the September 2016 The Australian Coeliac Magazine and was submitted by Jade Dunne. Thank you Jade, your recipe wins my tick of approval.

Ingredients

42 g gluten free cocoa powder

200 g caster sugar

1/4 cup canola oil

2 eggs

1 teaspoon vanilla extract

125 g gluten free plain flour

1 teaspoon gluten free baking powder

1/4 teaspoon salt

30 g pure icing sugar

Method

Preheat oven to 180 C fan forced.

Mix cocoa, caster sugar and oil in a large mixing bowl.  Beat in eggs one at a time, then stir in vanilla.

In a separate bowl, combine flour, baking powder and salt, then stir into cocoa mixture until combined.

Cover bowl with plastic wrap and place in fridge for 4 hours or in the freezer for about 30 – 60 mintues.

Pour icing sugar into a separate bowl.  Remove mixture from the fridge and roll into tablespoon sized balls, then roll in the icing sugar to coat.

Place on a lined tray and bake in preheated oven for 10 – 12 minutes, until brookies have risen slightly and the surface is cracked.

Cool slightly on the tray before place on a rack to cool completely.

NB I used icing sugar not pure icing sugar (which I didn’t have in the house) but I think the look for have been even better had I used the pure icing sugar.  Also, as I bake in a rather tropical temperature kitchen, I think I would place the brookies pre-baking bake into the fridge for 30 minutes or so.  I think this would help them not spread so much when baking. I also found this recipe from Rachel at Bakerita which is worth adding to my “To Cook” list.

Potato and Chorizo Fritters

potato and chorizo fritters

Potato and Chorizo Fritters

 

Ingredients

500 g Carisma potatoes, peeled, grated and squeezed to remove liquid

100 g chorizo sausage finely chopped

1 tsp chopped rosemary

2 cloves garlic, chopped

1 egg, lightly whisked

2 tablespoons gluten free plain flour

Jar aioli

 

 

Method

Combine potato, chorizo, rosemary, garlic, egg and flour. Season to taste.

Heat a large non-stick frypan over medium heat.  Cook ¼ cupfuls of mixture for 4 – 5 minutes, until golden.

Turn and cook other side for 3 – 4 minutes, until golden and crisp.

 

Serve with salad leaves and aioli.

(Coles December 2013 Magazine)


Snack Time – Gluten Free

Chips.Popcorn.Snacks

Stacked Chips or Gourmet Pop Corn?  Both will please your taste buds.  Recently spied in Coles are Coles Stacked Chips in three flavours and Kettle Sea Salt and Salted Caramel Popcorn.  As always, it is important to add a little variety to the gluten free diet.

 

 

 

Texas Chicken Wing Nibbles

bayview-texas-wings

Sticky.Spicy.Zingy

Found in the supermarket recently were these Texan Chicken Wing Nibbles. Perfect for a Sunday lunch served with a salad or a Footie night snack.

Spicy and sticky and full of flavour, a great standby for the freezer.

 

 

Donna Hay – gluten free bakes

I have slowed down the number of recipes I cut from magazines to bake lately.  After three years of gluten free baking, I have found ‘good’ and ‘suitable’ gluten free recipes as substitutes for old favourites.

BUT I couldn’t help but notice Donna Hay’s three gluten free biscuits in the Sunday Mail two weeks ago: Choc-chip Hazelnut Cookies, Lemon Crackle Cookies and Orange and Almond Florentines.

A quick search highlighted a number of recipes on Donna Hay’s website. Her Jam Drops using buckwheat flour and almond meal has caught my eye as did the Flourless Carrot Cake. *

With a family luncheon in a few week, I think I have the perfect reason to bake a few new gluten free recipes.

You can find the Choc-Chip Hazelnut Cookies Recipe on Donna Hay’s website and I have included her other two recipes below.

Hazelnut cookies 2

Happy Gluten-Free Baking

Lemon Crackle Cookies

2 cups (240g) almond meal

1 cup (220) caster sugar

1/4 tsp bicarbonate of soda

1 tsp finely grated lemon rind

1 tbsp lemon juice

2 egg whites

1 cup (160g) icing sugar sifter

Preheat oven to 160C. Place the almond meal, caster sugar, bicarbonate of soda, lemon rind and juice in a large bowl.  Place the egg whites in a separate bowl and whisk to soft peaks.  Gently fold the egg whites into the almond mixture until smooth. Toll 1 tbsp dough into a ball.  Repeat with remaining dough.

Place the icing sugar in a small bowl.  Toss the dough balls in the icing sugar to coat.  Place on lightly greased baking trays lined with non-stick baking paper leaving 5 cm between each to allow room for spreading.

Cook for 14-16 minutes for until lightly browned and cooked through.  Allow to cook slightly on trays before transferring to wire racks to cook completely.  Makes 14.

Orange and Almond Florentines

50 g unsalted butter, chopped

1/4 cup (55g) caster sugar

1/4 cup (90g) golden syrup

1 tbsp finely grated orange rind

1 cup (140g) slivered almonds

1/2 cup (100g) rice flour

Preheat oven to 160C. Place the butter, sugar and golden syrup in a small saucepan over medium heat.  Bring to a simmer and cook for 2 minutes or until thick and syrupy.

Place the orange rind, almonds and flour in a large bowl and mix to combine. Pour over the butter mixture and mix until well combined.

Place tablespoons of mixture on lightly greased baking trays lined with non-stick baking paper, leaving 8 cm between each to allow room for spreading.

Cook for 8 – 10 minutes or until golden.  Allow to cool slightly on trays before transferring to wire racks to cool completely. Makes 12.

*Post Script: The Flourless Carrot Cake was moist, dense and scrumptious and would have been even better had I remembered to include the sunflower oil… I was distracted…I put the cake in the oven and then realised why the bottle of sunflower oil was on the bench… oh dear….but my guests still enjoyed the cake. And yes, I will make it again.

Carrot Cake.JPG

GF Snacks and Treats

What are the popular gluten free snacks in my house?

If you would have asked me this question three years ago or three months ago, I might have given you a different answer.  There are many reasons for a change in eating patterns and habits but gluten free eaters are like the mainstream eaters, they like to have a change.

Gluten free eating is restrictive by its very nature and so an important lesson this mother has learnt is that you have to vary what snacks you have on offer in the house.

So this month Carman’s Greek Yoghurt and Blueberry Bars are disappearing quickly out of the cupboard.  Liked by gluten free and non gluten free eaters alike.

Frugo’s had lost ground in my house for a few months, but they are popular again as a ‘grab a packet while heading out the door’ snack.

Mini Snickers and Turkish Delights have also come back into vogue.  It might be that they have been a  recent ‘special’ and therefore cheaper or it might be because I have a weakness for Turkish Delight and I’ll use any excuse to have them in the snack basket.

Menz Gluten Free Honeycomb available in The Reject Shop and Coles is a handy item to know about.  With few chocolate products gluten free or without a warning statement about gluten, this one is worthwhile knowing about.  A friend will be having her two grandaughters (both coeliac)  visit over the school holidays, so I made sure I put an extra packet in my shopping trolley so that she would have a gluten free treat for them.

 

Parmesan Crisps

Parmesan

 

Cheesy.Salty.Crispy

How simple are these!

Pre-heat oven to 160 C.

Grate parmesan cheese.

Place a baking sheet of paper onto an oven tray.  Draw tea cup size circles on the paper.  Turn paper over.  Fill the circles with grated cheese.  Place in oven until golden.  Remove from tray with a spatula and place onto a cake rack to cool and harden.  Keep in an air-tight container.  You can place circles over a rolling pin to make crescent shapes.

(from Gillian Hirst The Courier Mail Tuesday, October 20, 2009)

 

Sharing – A Box Full of…

El Cielo (3)

Today I received my box full of ….. gluten free Mexican goodies: Totopos (Corn Chips), Tostaditas (Deep Fried Tortillas), White Corn Tortillas, Blue Totopos (Corn Chips).  It is almost three years since I launched my blog so upon opening my box full of gluten free Mexican goodies from El Cielo, I reflected back to our first box full of gluten free goodies  and my first blog post.

My blog was inspired by my friend Mandy’s gluten free box full of goodies she sent  my son when he was first diagnosed. And my blog became my box full of…. gluten free goodies: recipes, experiences, products, travel tips and short cuts.

So today’s share is  El Cielo’s range of gluten free Mexican foods.

While we generally make do with supermarket corn chips and tortillas  my ‘regular eating son’ recently talked about the Tostaditas  I had purchased in Melbourne at Casa Iberica . Cooked in Rice Bran oil, these tostaditas were crisp and crunchy and memorable.  I promised that I would ‘look around’ and see what I could find.  I contacted Latin Taste the makers of the tostaditas and they referred me to El Cielo and their on-line shop . If you live in Melbourne you can go to their pick up points in Port Melbourne or South Melbourne.  Take a look also at their recipes.  Mexican lasagne made with tortillas is a great concept and the Mexican Rice recipe took me back to my childhood and my mother’s ‘Garlic Rice’.

El Cielo (2).JPG

With a marinated pork shoulder basted and resting in the fridge to go in the slow cooker for dinner tonight, I know that the stars have been aligned and now we can have not only pulled pork but pulled pork on crisp and crunchy tostaditas.

Chocolate Rainbow Slice

chocolate rainbow slice.JPG

 

Fun.Colourful.Enticing

This recipe called out to me to make it.  I had gluten free Weet Bix stored in the freezer as I didn’t use the full packet for Rum Balls at Christmas.  I had a handful of ‘Little Gems’ tucked away waiting to be used. And the rest of the ingredients are standard pantry items.

The recipe was a ‘gluten’ recipe but with minor substitutions and adjustments eg gluten free Weet Bix, gluten free Cocoa powder, gluten free icing sugar and gluten free decorations, the rest was easy.

Ingredients

12 gluten free Weet Bix, crushed*

3/4 cup brown sugar

1/2 cup desiccated coconut

1/4 cup cocoa powder, sifted

200 g butter, melted

1 egg, lightly beaten

colourful gluten free sprinkles, confetti, decorations

2 1/4 cups gf icing sugar

1/3 cup cocoa powder

30 g  butter, finely chopped allow to soften

1/4 cup boiling water

Method

Preheat oven to moderate, 180 C (160C fan forced).  Line with baking paper, a 18 x 28 cm slice pan.

In a bowl, combine crushed weet bix, sugar, coconut and cocoa. Mix well.

Add butter and egg and mix until combined.

Press mixture firmly into pan.

Bake for 15 – 20 minutes until firm to touch.

In a bowl, sift icing sugar and cocoa.  Add butter, then boiling water and stir until smooth.

Using a bread and butter knife (non serrated edge blade), spread icing over warm slice.  Sprinkle with decorations.  Chill 2 hours or until firm before cutting into squares or rectangles. Store in an airtight container.

* I am not sure exactly how many Weet Bix I used as I had crushed and stored them before freezing and forgot to label the number in the freezer bag.  If mixture is too wet, add another Weet Bix.

(from Woman’s Day …. Preparation: Domenica Reddje)

Rainbow Chocolate Slice