If you only buy one gluten free recipe book this year, then think about adding The Gluten Free Scallywag Magazine Volume 4 to your library.
There is something homely and honest about Jasmine’s yearly magazine with practical recipes and beautiful photography.
I have made many GF Anzac Cookie recipes and have then left this challenge unconquered: too soft, too buttery, too dry.
Not so with Jasmine’s recipe for Quinoa ANZACS, so even if this is the only recipe you use, your purchase is worth it.
Mango season gave me the ideal opportunity to try this Raspberry and Mango Smoothie which is perfect for our steamy humid tropical afternoons.
My husband has earmarked the Crispy Pork Belly with Chilli Ginger Greens and my next baking will be the Upside-Down Apple and Hazelnut Cake with Rummy Caramel Sauce.
And the magic doesn’t stop there with recipes for : Apricot Breakfast Cake, Lemon Curd Sponge Roll, Balsamic Lamb Shanks, Rustic Pumpkin & Feta Tart with Balsamic Onions just a few of the menu items waiting to be made.
Thank you Jasmine for keeping gluten free cooks and bakers; and mothers of gluten free children interested and inspired.
I just can’t get my sons to eat any form of baking with the word cheesecake in the title or the words cream cheese in the ingredient list. In their opinion, there is a problem with putting a savoury albeit a cheese into a sweet dish. So I look for occasions to make cheesecake recipes such as a recent morning tea I attended.
Here are two cheesecake brownie recipes worth mentioning: Decadent Cheesecake Brownies : I keep on going back to the gluten free scallywag for recipe inspirations and should Jasmine publish a Volume 4 Magazine/Recipe Book, I will be quick to place my order. Love her Chorizo Macaroni N Cheese, Raspberry Carob Nib Teacake and her Raspberry Melting Moments.
What views do other gluten free bakers have on coconut flour?
2015 and I promise to take myself out of my comfort zone …
In the latest free Woolworths fresh magazine, I spied this recipe for a Coconut and Raspberry Loaf. I have baked with coconut flour before and at the time had mixed feelings about the texture of the baked item. So with the New Year still young, I decided to revisit coconut flour and bake this Coconut & Raspberry Loaf .
The loaf bakes well and presents beautifully, but I know that my gf taste tester will not enjoy its texture. Me: if I had a choice of a raspberry loaf made with almond meal and one made with coconut flour, my preference would go to the former.
Gluten free baking has broadened the range of products I bake with : banana flour, almond meal, hazelnut meal, buckwheat flour, polenta, chickpea flour, corn maize flour, flaxseed meal and gf flour mixes. So I am used to working with different textures and flours: just not ‘sold’ on coconut flour.
Love to hear your thoughts on coconut flour as it could just be that I am yet
to find a ‘good’ recipe.
My latest mission is to find a cooking chocolate without gluten, without the words ‘may contain gluten’ and without the words ‘made on machinery where gluten is processed’. Cadbury (in Australia) has recently relabelled their products to “better reflect the allergens that may be present on our manufacturing lines”. My son’s second endoscopy and biopsies still showed patches of chronic inflammation so we are trying to tighten up all possibilities of contamination.
Lindt has a Dessert 70% Cocoa Cooking Chocolate but the price reflects the ‘specialty’ labelling. Nestle Chocolate Melts have been recommended but as a good chocolate it has its limitations. Once again, I am sure the product is out there, it is just a matter of me finding it.
I would normally make these Chocolate Spiders with a milk chocolate but I had to go with the Lindt which is dark and rich.
Update: I have found Sweet William Gluten Free Cooking Buttons, available in White and Milk Chocolate. Sweet William exports to a number of countries in the world as well.
2 tablespoons crunchy peanut butter
200 g cooking chocolate (milk or dark)
Microwave chocolate and peanut butter in a microwave safe dish on 60 seconds on high. Stir and if not fully melted, then microwave for 5 seconds at a time, stirring in between, until ingredients are melted.
Stir in noodles.
Spoon mixture into patty cake paper cases or drop spoonfuls onto a baking tray lined with baking paper.
Refrigerate until set.
Chang’s have other gluten free products (in a purple packet) available.
Today I had a baking disaster. Despite carefully following a recipe, the cupcakes broke and spilled out, the mixture was too airy and my cupcakes looked no way near the same texture as the one in the recipe photo. I binned the recipe but saved the disastrous mess and have frozen it as I will use it to make truffles down the track.
But I had already made the icing so I was back into the kitchen to make afternoon tea for 5 hungry 16 year olds.
Gluten free baking can be expensive, so along the way I have learnt to make use of left overs, mistakes and that packet of biscuits that was too ‘furry’ in the mouth. I have also turned almost stale rice cracker biscuits, corn chips and oven dried ends of bread into breadcrumbs.
Gluten free cooking certainly makes you resourceful.
So Mark II….
1/2 cup butter, melted
1 cup sugar
1 teaspoon Vanilla extract
1/2 cup gf plain flour
1/3 cup cocoa
1/4 teaspoon gf baking powder
1/4 teaspoon salt
1 cup Moist Coconut Flakes
125 g unsalted butter, softened
1/2 teaspoon vanilla extract
1 teaspoon sea salt
2 cups gf icing sugar mixture
1/3 cup flaked natural almonds
1. Heat oven to 175 C. Line 10 – 12 muffin tin holes with paper cases.
2. Combine butter, sugar, eggs and vanilla in a bowl.
3. Sift together flour, cocoa, baking powder and salt. Add to butter mixture together with coconut flakes. Mix together well.
4. Put in muffin cases and cook for 18- 20 minutes. Cool in muffin tins.
5. Use an electric mixer to beat butter, vanilla and salt until pale and fluffy.
6. Add icing sugar a 1/2 cup at a time, beating well until well combined.
7. Spread icing over muffins and decorate with flaked natural almonds.
This is originally a slice recipe but I find putting the mixture in paper cases is perfect for lunch boxes.
With or without icing, this is deliciously moist.
Pretty them up for a special treat or put them plain in the lunch box.
CSR Sugar promoted their gluten free icing sugars in the latest “The Australian Coeliac” magazine as well as promoting their Free Recipe Books.
Click on http://www.csrsugar.com.au to take up their offer. “The Icing on the Cake” and ” Gluten Free Delights” are beautifully styled and full of gluten free recipes.
For something different, try the Cheesecake Brownies recipe as a muffin rather than a slice.
I have spent a lot of money buying Gluten Free Cookbooks which tend to be more gourmet than practical and whose recipes require 5 extra pantry ingredients.
However I feel that these CSR Sugar recipes keep in mind that we all have busy lives and that we just need for gluten free baking to be enjoyable and not too onerous.
Monte Carlos, Hummingbird Cake, Zesty Ricotta Cakes are but a few of the recipes on offer.
Once again, it is a reminder that you can access recipes through the websites for the gluten free products you use.
Inspiration is just but a click away.