Recipes

Basic Bread

Makes one loaf

You need:

2 cups tap hot water

2 cups white flour

2 cups wholemeal flour

1/2 tsp dried yeast

– Put water into a large jug or bowl and add the yeast without stirring. Leave until it is ‘bubbly'(usually just a few minutes)

– mix yeast and water then add flour in.

– mix initially and then give a quick knead on a floured bench until all the dough is cohesive.  You may need to add more flour if the dough is sticky (this can depend on the type of flour used)

– put dough back into the bowl and cover.  Leave to rise for 2 hours

– Give the dough another quick knead on a floured bench and shape into a loaf.

– Put loaf shaped dough into your floured loaf tin.  Cut into the dough along the top – 1 x length-wise and 5 x width-wise

– Bake at 200 C  for 40 mins (from a cold oven) or until golden.  Turn out to cool on a rack and cover.  The base should sound hollow when you tap it.

Hedgehog Slice

Hedgehog Slice

1 packet of broken Girl Guide Biscuits (or any plain 230 gm packet of biscuits)

115 gm butter

1/4 cup of sugar (This can be left out or replaced with a small amount of honey)

2 tablespoons cocoa

1 egg – well beaten

3/4 cup of chopped nuts (I usually use almond or cashew) (can replace for sunflower seeds)

1 teaspoon vanilla

• Melt the butter and sugar in a pot over a gentle heat.
• Remove pot and stir in cocoa and egg.
• Bring just to the boil – stirring constantly – and remove from heat again.
• Add the rest of the ingredients.
• Press mixture into a lined/greased square cake tin and put in the fridge
• When cold ice with chocolate icing (icing sugar, a blob of butter, cocoa & a small amount of hot water) and slice.  It is just as yum without the icing too.
• ENJOY!

 

Crafty Crumble

Recipe by Ann O’Dowd Fogarty & adaptation by Yossarian Fay

50gm Brown Rice Flour (GF flour)

50gm Rice Bran or Millet Flakes (Rice Flakes)

50gm Butter (Coconut Oil in solid form)

50gm Unrefined Caster sugar (25gm each of honey, ground almonds, linseed & Dessicated Coconut)

1 Tablespoon of cold water.

• Mix the dry ingredients together
• Add butter (coconut oil in solid form and honey) and rub into the dry ingredients with the tips of your fingers until it is crumbly.
• Mix in Cold water to form a breadcrumb like texture (Add more almonds/linseed/coconut/LSA (depending on your preference) if the mixture is still too moist)
• Sprinkle on top of stewed fruit and bake at 180-200 C until the crumble is golden.

GF Carrot Cake – with DF and sugar free options

Recipe by Ann O’Dowd Fogarty & adaptation by Yossarian Fay

NB: the DF, SF version does end up a bit drier than using butter

100 gm rice flour

25 gm cornflour

1.5 tsp GF baking powder

2 eggs

75 gm  Brown Sugar (runny honey)

100 gm Butter (coconut oil)

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground clove

1 medium carrot, peeled and grated

• Melt the Butter (coconut oil) and sugar (honey) together
• Add the dry ingredients
• Add the eggs and mix until light and fluffy
• Add carrot.
• Pour into a lined loaf tin and bake at 190 C for 30-45 mins or until a cake tester comes out clean.
• Enjoy

Nut-free, GF, DF, Refined Sugar Free Bliss Balls

Recipe makes around 25 small bliss balls

• 1/2 Cup dried dates
• 1/4 Cup water
• 1/4 Cup raisins
• 1/4 Cup sesame seeds
• 1/4 Cup pumpkin seeds
• 1/4 Cup sunflower seeds
• 1/4 Cup desiccated coconut
• 1 tablespoon Cacao Nibs
• 1 tablespoon Cacao Powder

– Blend the water and dates in a pot over a low heat until paste like.  You will need to help break them up as they heat with a wooden spoon.  If you have a better mixer than me, which is highly likely, then you may be able to just blend them with other ingredients.

– Blend the seeds, cacao and coconut until they are all ‘crumbly’

– Add dates and raisins to the seed mixture and blend until it comes together in a ‘ball’. This can also be done in the pot if your blender doesn’t like tough mixtures

– Roll into small balls and store in the fridge.  Then …. Enjoy!!

GF, Dairy & refined Sugar free Banana Cake

100 gm rice flour

25 gm cornflour

1.5 tsp GF baking powder

2 eggs

75 gm runny honey

100 gm coconut oil

2 tsp ground ginger

2-3 mashed bananas

• Melt the coconut oil and honey together
• Add the dry ingredients
• Add the eggs and banana
• Mix well to ensure no lumps
• Pour into a lined loaf tin or patty tins if making cupcakes
• Bake at 190 C for 30-45 mins (cake) or until a cake tester comes out clean.
• Enjoy

My ‘not so paleo anymore’ pizza

Makes one pizza

• 1/2 cup coconut cream (the non-organic one was nicer to use than the organic brand)
• 2 tablespoons mashed up roasted pumpkin
• 2 tablespoons extra-virgin olive oil
• 2/3 cup tapioca starch (can use cassava flour for paleo)
• 1/4 cup chickpea flour (can use coconut flour for paleo)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• pizza toppings as desired

– Mix everything together until you have a thick runny dough.

– Spread on the dough evenly onto a baking paper lined oven tray and bake at 180 C on fanbake for 15 mins or until the base looks cooked. Take base out of the oven

– Placing another sheet of baking paper over top of the base grab both top and bottom sheets and flip the base over so the underside is the side ready for toppings.

– Cover base with desired toppings. We used tomato paste, pineapple, ham and cheese on one and tomato paste, pineapple, sun dried tomatoes, olives and goat’s cheese on another.

– Pop the pizza back into the oven at 200 C until the toppings are cooked.

– Enjoy!

Bliss Balls – as made up by us 🙂

Makes 15-20 balls depending on the size.

• 1/2 Cup dried dates
• 1/4 Cup water
• 1/2 Cup chopped nuts (any kind and mine are usually bashed to bits rather than chopped!)
• 1/4 Cup sesame seeds
• 1/4 Cup sunflower seeds
• 1 tablespoon Cacao Nibs
• 1 tablespoon Cacao Powder
• Desiccated coconut to roll balls in – optional

– Blend the water and dates in a pot over a low heat until paste like.  You will need to help break them up as they heat with a wooden spoon.  If you have a better mixer than me, which is highly likely, then you may be able to just blend them with other ingredients.

– Put nuts and both kinds of seeds in the blender and whizz for a while.

– Add dates, cacao nibs and cacao powder to the nut/seed mixture and blend till mixed well.

– Roll into small balls and coat with coconut (optional).  Store in the fridge.

– Enjoy!!

Anzac Biscuits (from Edmonds Cookery Book)

• 100g butter
• 1 tablespoon golden syrup
• 1/2 cup sugar (works with 1/4 Cup too)
• 3/4 cup coconut
• 3/4 cup large rolled oats
• 3/4 cup flour
• 1 teaspoon baking soda
• 1 tablespoon hot water

– Melt the butter and syrup together in a large saucepan

– When cool, mix in sugar, coconut, rolled oats and flour and stir well.

– Dissolve the baking soda in the hot water and mix into the main ingredients.

– Place rounded teaspoonsful onto a greased oven tray and bake at 180 C for 15 minutes or until golden.

Harvest Friters (GF, Dairy Free)

• 1 Cup of grated zucchini (or other veg if you wish)
• 1/3 Cup Rice Flour (use 1 Cup of Flour instead of the 3 flours if you don’t want/need GF)
• 1/3 Cup Buckwheat Flour
• 1/3 Cup Masa de Maiz (Instant corn Masa Mix from Tio Pablo)
• 1 tsp Gluten Free Baking Powder
• 1 egg
• 1 Cup of Rice Milk (Cow’s milk if you don’t need/want dairy free)

– Mix altogether in a bowl and place spoonfuls into a hot cast iron frying pan. You can use oil if you desire.

– When bubbles appear on the top of the fritter then turn and cook until golden.

– Enjoy with salad 🙂

Gluten, Dairy and Sugar Free Christmas Fruit Cake.

• 3/4 Cup Bin Inn Gluten Free Flour (this is a rice flour, tapioca and corn starch mix)
• 2 Cups of Walnut and Almonds
• 1 Cup Pitted Dates
• 1/2 tsp Gluten Free Baking Powder
• 1 Cup Cherries (ceres brand or cherryvite)
• 1 Small Cup Mixed Peel
• Handful of diced dried apricots (enough to get mixture to a better consistency)
• 1 Cup Sultanas
• 1 tsp Nutmeg
• 1 tsp mixed spice
• 3/4 Cup Orange Juice
• 3 Eggs
• 2 tsp Almond Essence

Line the bottom of a 20cm cake tin with cardboard and baking paper. Preheat oven to 125°C. Finely chop dates, chop most of the nuts and cherries, leaving a few to decorate the top of the cake. Place sifted gluten free flour and gluten free baking powder in a large bowl. Mix all of the dry ingredients together. Beat eggs and orange juice together, add to mixture. Place into the lined baking tin, press down firmly. Decorate with cherries and nuts. Bake at 125°C for 2 – 2 1/2 hours. Leave to cool for 10 minutes in the oven.

Many thanks to Linette and Binn Inn NZ http://www.bininn.co.nz/recipes/view/gluten-and-sugar-free-fruit-cake

Gluten, Dairy & Sugar free Christmas Cake 2

Makes a monster size cake so could halve recipe.

100g rice flour

100g Soya flour

100g corn flour

100g ground almonds

200g dried chopped dates

400g grated carrots

1 large chunk of root ginger

1/2 cup Olive oil

2 tsp baking powder

200g raisins

100g chopped prunes

100g mix fruit & peal

100g walnuts

4 eggs

2 bananas

Squeezed juice of an orange

1 apple

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp mixed spice

2 tbsp of Raw Cacao

½ cup spring or filtered water

Kombucha to soak raisins 

• Put the dates and water in a saucepan and simmer for 10 minutes, stirring often. Turn off the heat, peal and grate the apple and peal and grate the ginger, add both to the date mix, peel and cut up the bananas and mash and add this to the mix also. Stir all together.
• Cut up the prunes and remove the stones, pop the prunes, Sultanas, raisons and mix fruit and peal to a small bowl and pour over the port and leave to stand.
• Peel and grate the carrots, squeeze the juice from the orange.
• Add the Flours, ground almonds, baking powder, nutmeg, ground ginger, mix spice, Cacao powder, dates mix, oil, and eggs to a mixing bowl and mix with a wooden spoon.
• Add the grated carrot and mix some more then add the fruit and walnuts and stir in.
• Line a large cake tin (8” X 3”) with baking paper, pour in the mixture, and place some baking paper over the top. Pop this into a preheated oven set to 200c for 45minutes, then reduce the heat to 170c and cook for an hour.
• Check with a skewer and place on a wire tray when ready, but leave in the tin for 30 minutes. Eat within a week or freeze in slices. Enjoy!

Many thanks to Yumiko and http://www.sound-gong-bath.co.uk/gluten-dairy-sugar-free-christmas-cake 🙂

Coconut and Banana Pancakes

Thanks to Runners World Magazine – November 2014

•  2 bananas
• 45g ground almonds
• 15g desiccated coconut
• 1 egg

1.  Mash bananas (just realised I did both when the recipe says one and to use the other for a topping – still yummy though) in a bowl and stir in the ground almonds and coconut.
2.  Beat in the egg. (Recipe says to add in milk to make a batter however in using both bananas in the recipe I didn’t do this).
3. Heat some oil in a frying pan and place a few teaspoonful amounts into the pan, keeping them separate.
4. Cook for 3-4 minutes until golden underneath and then flip over and cook till the other side is golden.
5. Serve as they are for a yummy morning tea or top with a drizzle of honey and  sliced banana for an easy dessert.
6. Enjoy

Hot Cross Buns

These buns are super yummy and sugar free (not fructose free though).  The recipe below creates 16 small sweet, hot cross buns.  If you would like them slightly larger then add the currents and spice after the dough has risen for an hour then follow the recipe as below.

You need:

– 2 cups white flour (you may need more for depending on your flour)

– 1/2 tsp yeast

– 1 cup of very warm water

– 1/2 cup of dried currents

– 3 tsp mixed spice

– 1/2 cup flour and 1/3 cup water for crosses

•  Dissolve the yeast in the water and leave until it is bubbly.
•  Add in the flour, mix and knead on a floured bench/board for a few minutes.
•  Add in the currents and spice and knead some more, adding more flour if needed to  get a good dough.
•  Leave to rise for 1 hour, covered.
•  Knead the dough briefly and cut into 16 small buns.  Roll into shape and place these into a floured tin touching each other in a 4 x 4 arrangement.
•  Leave to rise, covered,  for at least another hour.
•  Make a mixture from 1/2 c flour and 1/3 cup water.  Put this into a piping bag and create crosses on the buns.
•  Bake at 200 C for around 20 mins, or until golden on top

Ugly Muffins

The Gluten Free version 🙂

You need:

4 ripe bananas ( I usually use our frozen ones which have quite a bit of liquid with them)

1 finely diced apple with the skin left on

2 Tb olive oil

2 tsp vanilla essence

1/2 cup brown rice flour

1/4 cup cornflour

1/4 cup ground almonds

1 egg

1/2 tsp mixed spice

1/2 tsp baking power (I make my own 2 parts cream of tartar, 1 part baking soda, 1 part arrowroot)

1/2 tsp baking soda

– mix everything together till well blended.

– grease muffin tins (we used the mini muffin kind) and put mixture into each ‘muffin’ space

– bake at 180 C for around 15 mins or until cooked.

Ugly Muffins

dairy and ‘sugar’ free treats (Gluten version)

You need:

2 – 4 ripe bananas ( I usually use our frozen ones which have quite a bit of liquid with them)

1 diced apple with the skin left on

3 Tb olive oil (use only 2 Tb if using more than 2 bananas)

2 tsp vanilla essence

1/2 cup white flour (you can replace this with wholemeal I just found it to be a bit too heavy with 1 cup of wholemeal)

1/2 cup wholemeal flour

1/2 tsp mixed spice

1/2 tsp baking power

1/2 tsp baking soda

– mix everything together till well blended.

– grease muffin tins (we used the mini muffin kind) and put mixture into each ‘muffin’ space

– bake at 180 C for around 15 mins or until cooked.

Yummy Muesli Bars

25 gm coconut oil
100 ml runny honey
¼ c Millet Flour
⅔ C rolled oats
⅜ C chopped nuts – almonds and peanuts crushed in a bag
¼ C pumpkin seeds
¼ C sunflower seeds
⅛ C each of dried apricots, raisins & dates
⅛ C ground linseed or LSA mix

1. Melt honey and coconut oil
2. Mix wet and dry really well
3. Grease a square or rectangle tin or Pyrex dish and press mixture in. Spread and press till flat and even
4. Bake at 180°C for around 15-20 mins or until golden brown all over.
5. Cool for 10 mins before turning out.
6. Cut into ‘bars’ with sharp knife

Wheat, Sugar and Dairy Free Brownies

100 gm coconut oil
1 C runny honey
½ C carob or cocoa
2 eggs
2 tsp vanilla essence
1 ½ C desiccated coconut
½ C Rice Flour

1. Melt coconut oil, runny and carob/cocoa together in a pot. Allow to cool a little
2. Add eggs and mix really well
3. Add other ingredients
4. Bake for around 25 minutes or until skewer clean in the middle
5. Cool in the tin before turning out.