Home comforts of GF bread on the road

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So, I know … it has been a while since I posted, longer than I planned anyway.  It seems that one down side to bus life in Winter is the reduced solar power we have.  My old laptop is the one thing on the bus that needs to be plugged into a regular (i.e. not solar) plug and sucks up the power fast which means that I either have to duck into the library to use it for any length of time or wait until a sunny day! Well here it is a sunny Sunday afternoon and I thought I would get onto a blog post at last.

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Themselves in the bus … looking south to Oaro

We are just back from a quick overnighter down the coast.  It was only 30 mins away and yet with SH1 closed it was such an awesome break.  Parked up right on the beach without the hum of traffic made us all feel very spoilt and themselves spent hours on the rocky shore exploring and playing.  It is wonderful having our home with us where ever we travel and being able to have those home comforts too.  One home comfort I have been enjoying lately is some homemade Gluten Free bread (and toast).  The shop stuff is good but it usually comes a quite a price and invariably gives me a bad case of wind …. enough said!!

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Slices so well and I even got an ‘It looks just like shop bread’ seal of approval comment.

Anyway … this recipe is one that I shared last year but if you are like me and completely forgot about it while basking in the Summer sun then here it is again.  Actually I have a lovely mum from one of Infant Massage Courses to thank for the reminder and I’m so glad she did.  This loaf recipe is super easy!!  It is my favourite kind of recipe in fact … the chuck it all in and bake kind ;).  I have changed it only a little since last time so as to accommodate my vegan child however you can’t really tell anything is different and it makes a fantastic loaf.  This GF loaf will last quite a few days in an airtight container, slices really well and can be frozen for toasting later.  I have to say, with many other recipes tried and tested, that this really is my favourite Gluten Free bread recipe. Hope you enjoy it too.

Gluten Free Bread

Makes 1 loaf

  • 1 Tbsp Dried Yeast
  • 2 Cups Warm Water
  • 1 Cup Brown Rice Flour
  • 1 Cup Buckwheat Flour
  • 1 Cup Chickpea Flour
  • 1/2 Cup Tapioca Flour
  • 8 tsp black chia seeds
  • 8 tsp boiling water
  • Sprinkle of Salt
  • 1/2 Cup Olive Oil

– In a large bowl whisk the water and yeast and leave for 10 minutes to activate.

– Add all dry ingredients apart from chia seeds and mix well

– Mix chia seeds and boiling water then add to bread mixture with the oil.

– Mix well and pour into a lined bread tin.

– Leave to rise for 10-15 mins.  It doesn’t rise much on baking so if you want a bigger loaf then leave it to rise longer before cooking.

– Bake at 170 C for 45 minutes.

-Enjoy!!

Hope this finds you happy, healthy and warm,  possibly enjoying some yummy GF toast 😉

Arohanui

Y

www.becominghealthy.co.nz

Chocolate Peppermint Macaroons

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It is funny just how much I use coconut in my recipes considering I have always thought of myself as not enjoying coconut things. Anyway …. it does seem to be a go to sweet addition to many recipes which allow for taking out sugar or other fillers.  I think all of my offerings, bar one, for morning tea during my 5 week infant massage course have coconut added!  Not that anyone seems to mind and this week my offering of chocolate peppermint macaroons was a bit of a hit so I thought I would share it one here for everyone to find.

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All that is left from a batch of 30!

I did get this recipe, before I adapted it a bit, from Hungry Cub.  She had shared a delicious raspberry recipe however, in usual form for me, because I did not have all the ingredients I opted for a chocolate peppermint one.  Mine look no way near as beautiful or perfect as hers either ….. I tend to go for the natural, just chucked together look it seems and not just in my baking  either ;).  Anyway (looks aside) they taste yum, are very easy to make and best of all they are dairy free and gluten free!

Chocolate Peppermint Macaroons

2 Cups of shredded coconut

1 1/4 Tablespoons cocoa

1/2 teaspoon vanilla essence

2 Tablespoons runny honey

a few drops of peppermint essence

2 egg whites

For the coating – optional

50gm 90% dark chocolate (this is dairy free)

1/2 Tablespoon coconut oil

  • Pre-heat the oven to 160 C
  • Mix the coconut and cocoa together and mix well.
  • Add the honey, vanilla and peppermint essence into the the coconut mixture and make sure it is well blended.
  • Beat the egg whites until they form stiff peaks
  • Fold the egg whites into the coconut mixture.
  • On a baking paper lined tray put teaspoonful size piles of the coconut mixture and bake for 10-12 mins or until they are browning a little on top.
  • Once the macaroons are cool fully melt the chocolate and coconut oil in a double boiler (a small bowl over a pot of boiling water is my method).
  • Dip the base of each macaroon into the chocolate and place on a baking paper lined tray to set.  If you have extra you could also drizzle some chocolate over the top of the macaroons for an extra chocolaty treat.
  • Place the tray into the fridge to set fully and store there until serving or in-between servings if they last that long!
  • Enjoy

Well that is it for this week.  Until next time when I will probably share some Vegan recipe we are trying, now that my boy has decided that is his preferred eating, I hope this finds you healthy, happy and enjoying all the sweetness life has to offer.

Arohanui

Y

www.becominghealthy.co.nz

Honey Biscuits

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For a long time I have wanted to find out more about the ‘Blood Type’ Diet.  It is something that I have heard about many times over the years and something that intrigued me …… well ok, truth be told most things about eating, food and health interest.  Anyway the other day while perusing the local op shop (charity run second hand shop for those of you outside NZ) I managed to find a copy for only $2.  For that price I couldn’t really resisted could I?!

It has been a very interesting read.   Most things that are recommended for my Blood type are actually things that I found true for myself through listening to my body, monitoring my health and well-being over the last 15 years.  All things I learnt about myself well before reading this book.  It was a kind of confirmation both for myself and added a bit of belief to the lifestyle changes he was advocating.  There were also some things that it recommended as being beneficial for me which I know through experience aren’t which goes to show that we are all individual and still need to listen to our own bodies and tailor our lifestyles to that rather than a set formula.  All of that aside though there were also some recipes contained in the book which. of course, I was eager to sample.

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These little sweeties come out a bit like madelines in my mind.

This recipe was a carob chip cookie recipe however there seems to be a bit of a shortage of carob chips in this particular small rural township, if there ever was a supply, so I decided to simply try it without.  I’m not sure when I’ll ever be able to make a recipe as written in a cookbook!!  I’m too eager to try them out and too lazy to do the extra shop required ;).  They turned out very yum despite the missing carob chips and very sweet due to the honey component.  If you’re wanting an easy gluten free, dairy free cookie recipe then I would definitely give this one a try.

Honey Biscuits

(as adapted from Eat Right for your Type’s Carob Chip Biscuits)

  • 75 ml olive oil
  • 175 ml honey
  • 1 tsp vanilla essence
  • 1 egg lightly beaten
  • 215 gm rice flour
  • 1 tsp baking soda
  • 3 tsp Mixed spice or allspice or any spice you like 😉

-Preheat oven to 190 C (or in my case as close to that as possible)

-Mix everything together in a bowl. The mixture will be quite runny still.

-Place teaspoonful size lump onto a baking paper lined tray.  They will grow a bit.

-Bake for 10-15 mins or until golden.

-Place on a baking tray to cool before enjoying them with a cuppa.

 

Hope this finds you enjoying life with lots of energy to spare.

Arohanui

Y

 

Crochet Cake – DF, GF & SF delight

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This cake got its name after I continually made it for a series of crochet ‘catch-ups’ we were having as a safe option for the GF amongst the group.  It is in fact a very simple and delicious gluten free, diary free and sugar free cake which, if served warm, can also be used as a yummy dessert.  After having to prepare some shared food for a course the kids were attending I realised that I was yet to share this  recipe on here (well I think so anyway).  So here goes!

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Straight out of the oven

Crochet Cake – aka diary free, gluten free, sugar free delight

1.5 Cups dates

1.5 Cups of boiling water

1/2 Cup Olive oil

2 eggs

2 ripe bananas – mashed

1/4 tsp ground nutmeg

1 tsp mixed spice

1/4 tsp ground cloves

1 tsp baking soda

1 tsp GF baking powder (2 parts cream of tartar, 1 part baking soda, 1 part arrowroot)

1 Cup rice flour

1/2 Cup desiccated coconut

  • Soak dates in the boiling water for 10-15 mins before mashing into a smooth thick paste.  If this is still a bit watery you can heat it slightly.
  • Mix in olive oil to the date paste and stir until blended.
  • Add eggs and bananas to date/olive oil mixture and mix until blended fully.
  • Add all the remaining dry ingredients and mix until everything is blended.
  • Line a cake tin with baking paper and pour in the mixture.
  • Bake at 180C for 50-60 mins or until a cake tester comes out clean.  Near the end of baking you may want to cover the cake with tin foil to allow it to keep cooking without the top getting too dark. It does take a while to get it fully baked.
  • Enjoy warm with yogurt/whipped cream or allow to cool on a rack to enjoy later.

Hope this finds you enjoying lots of natural sweetness in your life.

Arohanui

Y

www.becominghealthy.co.nz

Easing through the stress

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Honestly there really isn’t that much to stress about with this move; we are getting packers, the house has been freshly painted, all the maintenance on the property is done, it is a landlord’s market here with hardly anything to rent, himself will be here pretty much until we move and the kids are old enough to help.  Yet, me being me I still find something to worry about and stress over!

Our house on the hill

Our house on the hill

Last shift (2.5 years ago) my eating wasn’t as good as it was now and I resorted to late nights mixed with V energy drinks and rescue remedy to see me through. This time I am in much better health and with the absence of sugar in my diet there will be no V this time around 🙂 However the stress has made an old problem re-surface; diverticulitis.

I have pretty much sorted this diverticular dis-ease, which I have had for close to a decade, with changing my life style and eating however in times of stress is does appear for short bursts with vengeance!  In these times I get tapping, keep up the exercise and Bach Flowers to help the emotional side and I usually revert to a gluten free, diary free, increased liquids along with a nut and seed free way of eating which equates to a fairly dull old meal time.

So imagine my delight when I read a great wee recipe in my running magazine for a yummy wee ‘pancakes’ which fit into the above criteria!  I thought I would share it here because they really were very easy, yummy and best of all healthy 🙂

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

Hope this finds you all happy, healthy and pain-free 🙂

Arohanui

Y

A couple of recipes

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After a weekend away with the family and not getting back to tea time this evening due to road closures I thought I would do a quick and easy post on here with a couple of easy recipes.  I have modified these as we have been sugar free – remember that I still use fresh fruit though 🙂 – and in our attempts to limit the additives in our lives.  The first one is the Ugly Muffins recipe which I posted on my recipe page.  I have changed this one to a GF version which even himself eats so all good there 🙂  The second is the bread recipe I use to make our loaves every couple of days for those who aren’t GF in the house.  I am an extremely lazy cook it has to be said, again, so these recipes really are easy to fit into your daily lives.  Enjoy.

Ugly Muffins – The GF version 🙂

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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.

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.

Arohanui

Y

http://www.becominghealthy.co.nz