Crochet Cake – DF, GF & SF delight

Standard

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!

SAM_3298

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

GF Lamingtons

Standard

Well after two gloriously warm and relaxing weeks in Australia I thought I would continue the theme into this week’s blog.  I should mention here that I have been guilty of calling these little treats a Kiwi classic however after a trip to a Queensland museum it seems that I stand corrected and declare that Lamingtons are in fact born and breed in Australia …. unlike the Pavlova but then that is another story. 🙂

Anyway I had a great GF sponge recipe given to me by a friend which when I replaced the sugar for honey turned out a little denser than hoped so waste not want not …. we made Lamingtons.

GF sponge

I have adapted this from a magazine cut out which a friend sent so apologies if it is yours and please let me know.

3 eggs – separated

50 gm runny honey

grated rind and juice of 1/2 lemon

70 gm of potato flour or cornflour

  • Preheat oven to 180 c
  • Beat the egg yolks, honey,lemon rind and juice until thick enough to leave a trail for 8 secs when the whisk is lifted. This is a fair bit of whisking so electric is a good option.
  • Fold te sifted flour slowly into the egg yolk mixture using a metal spoon.
  • Whisk the egg whites until stiff, but not dry, and fold into the mixture.
  • Pour into a lined tin and bake until it is firm to the touch, puffed and golden – around 20 -30 mins for my oven.

My GF Lamingtons

  • Cut your cooled sponge into small squares
  • Get 2 bowls ready.  One with desiccated coconut and one with runny SF jam (if you want to make it refined sugar free) or runny icing.
  • Dip each small square into some runny jam (I watered down my refined sugar free plum jam)
  • Dip each jam coated square into the coconut ensuring all the jam is covered.
  • Pop on a plate and …. Enjoy.

Hope this finds you creating your own sweet treats and enjoying life.

Arohanui

Y

www.becominghealthy.co.nz

GF Pastry (and Pie) recipe

Standard

As a follow up from my Pie Pastry recipe of a couple of weeks ago here is a gluten free version that we have been enjoying.  I got it from Lucinda Bruce-Gardyne’s Allergy Cookbook which has been lurking in my book shelf unused until recently and is now lurking in a friend’s bookshelf after a bit of de-cluttering.

SAM_3225

All ready to be baked.

The recipe was pretty painless and user friendly which, as you all know by now, is just my kind of recipe! I did of course make a few modifications so that it fitted with what I had on hand however I think it still turned out pretty great for a GF pastry and even the gluten gobblers amongst the family agreed.  I completely forgot to take a photo when it came out as we were all so eager to taste 🙂 …. luckily I remembered just before we ate so that you can see what it looks like baked.

SAM_3226

Our vegetable pie ready to eat.

GF Pastry and Pie – as modified from Lucinda Bruce-Gardyne’s Allergy Cookbook

3/4 Cup Brown Rice Flour

3/4 Cup Masa de Maiz

115 gm cold diced butter

2 beaten eggs mixed with 2 Tbsp of Water.

  • Mix the dry ingredients and then rub the butter in until it resembles breadcrumbs.
  • Using a table knife stir in the egg until the mixture comes together.
  • Bring the dough together and knead lightly on a surface with rice flour.
  • Put ‘ball’ of dough into a plastic bag or clingfilm and chill for 30 mins.
  • Once chilled, cut in half (one half for the top and one for the bottom) and put one half back into the fridge.  Roll one half between to sheets of baking paper.  Don’t roll too thinly however ensure that it is bigger enough for you pie dish.
  • Peel one sheet off and then put into the pie dish with the other sheet of baking paper on the bottom.  This helps the pastry to bake and become crisp on the bottom once the topping is in. Gently press into the pastry into shape and trim both paper and pastry around the edges.  Use any extra pastry to mend rips or holes in the base.
  • Fill with your desired inner, making sure that it is cooled before doing so.
  • Roll out the other half as you did the first and place on top, removing both sheets of baking paper this time.  Press edges lightly together and make ‘breathing’ holes in the top so everything stays where it is meant to.
  • Bake in a hot oven (I used 220 C fanbake) until it is golden on top.
  • Enjoy!!

I have made this recipe without the baking paper or pre-baking the base and it turned out fine however in using the baking paper and in another instance using the baking paper and pre-baking the base the pie was a lot firmer and easier to dish up.

Well that is it for the pastry and from me for the next couple of weeks as the family and I take some time off together without our laptops 🙂 …. hope you enjoy your GF pie as much as I did and catch you back here soon.

Arohanui

Y

www.becominghealthy.co.nz

Yay for the real foodies out there!

Standard

Thank goodness there are ‘real’ foodies out there who are creative and innovative in the kitchen! Otherwise honestly what would I have to blog about 🙂  My forte, I feel,  is in adaptations of recipes and in passing along good ideas so this week I intend to do just that.  This is a substitute for tomato paste/sauce which contains no deadly nightshades and which the awesome Hungry Cub blog has brought to my attention.

SAM_3146

Simmering the carrots and beetroot.

I ventured to make this up today ready for tea tonight (still deciding between pasta, nachos or pizza ….. so definitely in an easy dinner mood) and found it very easy to make. Mine did turn out quite sweet though even with the apple cider vinegar added in so I did add a bit of Worcestershire Sauce and tamarind puree to give it more of a tomato paste taste.  Seems my thinking was not entirely new however as I found a similar ‘Nomato Sauce’ recipe over on ‘Enjoying this Journey’.

Anyway here is the recipe with adaptations that I made and if you wish to see the two original recipes then please hit the links above 🙂

Nightshade Free Sauce (makes 750ml)

1 Tbsp coconut oil
1 brown onion, roughly diced
3 garlic cloves, roughly diced
2 cups peeled & cubed beetroot (1 large or 2 medium)
2 cups peeled & cubed carrot (approx 2 carrots)
Dried herbs – basil and thyme
1 cup veg stock  (sadly I just use some veg bouillon and then add water)
a few good grinds of salt
2 Tbsp Tamarind puree and some Worcestershire sauce if desired.
1 Tbsp apple cider vinegar
8 pitted black kalamata olives

  • Cook the onion and garlic in the oil until they are translucent and softened.
  • Add beetroot and carrot and cook for 5 mins before adding the herbs and stock.
  • Cover and simmer until the veggies are soft – around 30 mins. You may need to add a bit more water for cooking (which I did) which will effect how much sauce you end up with.
  • Remove from heat and cool before blending smooth.
  • Add the AVC, olives, tamarind paste and some Worcestershire sauce to taste and blend again.
  • Transfer into a container.  Hungry cub says to use within the week or freeze 🙂

Hope this finds you enjoying life and the food in it.

Arohanui

Y

www.becominghealthy.co.nz

 

GF, DF, RSF Anzac Biscuits

Standard

So the Hungry Cub blog has done it again!  Yet another yummy recipe without a hint of dairy, gluten or refined sugar in sight 🙂  Her blog is great, with loads of simple, good, healthy food so if you are into getting more recipes then I’d recommend following Hungry Cub so you can get them coming straight to your inbox 🙂

SAM_2371

Ready to pop in the oven!

Anyway even though we are in the midst of the last of the apple harvest and busy stewing up apples along with starting Apple Cider vinegar (details and results in a few weeks) her Anzac Biscuit recipe looked so simple, yummy and healthy that I couldn’t resist making it and sharing!  You can find Hungry Cub’s  original Anzac recipe here and keep reading for my version which, only through laziness to actually check the recipe, is slightly less blended and chunkier 🙂

GF, DF, Refined Sugar Free (RSF) Anzac Biscuits

Makes 20 small biscuits

  • 1/2 Cup of dates soaked for at least 3 hrs
  • 3 Tbs cashew Butter (Pics is Awesome without other oil added)
  • 1/2 Cup Slivered Almonds (I used a 70gm packet which was just over 1/2 cup)
  • 1 Cup of desiccated coconut

-Drain dates (liquid not needed) and blend with cashew butter until smooth.

-Add other ingredients and mix until blended well

-Roll into small balls and place on a baking tray. Then flatten slightly with a fork

-Bake at 180 C for 10 mins or until golden.

-Enjoy 🙂

Hope this finds you happy, healthy and giving a thought for those who have gone before us.

Arohanui

Y

www.becominghealthy.co.nz

 

GF, Dairy and refined Sugar free Banana Cake

Standard

Many years ago in Ireland I purchased a great book ‘Eat with Joy on a Wheat-free Gluten-free diet’  By Ann O’ Dowd Fogary.  Since then I have used and loved her book – carrying it across countries – partly because 50% of the recipes are also dairy free and mostly because her recipes are so yummy and adaptable.

In cupcake form which is easier when heading out with the kids.

In cupcake form which is easier when heading out with the kids.

This recipe is an adaptation of her Carrot Cake recipe and it is one that I regularly make.  It doesn’t rise huge amounts so I usually use a loaf tin to bake it in or it can be made into cupcake size cakes. If you are making the cupcakes I haven’t actually timed it sorry as I just go with smell and a test – usually around 12-15 mins though:) So without further ado here is the cake recipe.

GF, Dairy and 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

Hope this finds you filling your bodies with delicious healthy goodness.

Arohanui

Y

www.becominghealthy.co.nz

Time for another recipe!

Standard

Well I thought I would share another recipe this week.  If you have been following me for a while, or know me, then you’ll also know that I just can’t seem to help myself when it comes to adapting and changing recipes to fit what is in my cupboards!  Sometimes things work just fine and other times they are a big disaster, anyway…… here is one that work 🙂 My ‘Not so paleo anymore’ Pizza

Our first attempt at ou 'not so paleo anymore' pizza.

Our first attempt at ou ‘not so paleo anymore’ pizza.

The other week the kids had a request of pizza and while I actually love pizza it doesn’t love me so much any more.  We have tried a few gluten-free bases and still done the dairy toppings. We have also done a few gluten bases and dairy-free toppings and, just for balance a few GF and DF options none of which have really hit the spot for me and every time I find a recipe that looks yum the ingredient list is so fancy or expensive that I never try making it.

So imagine my surprise when I stumbled across a paleo pizza base recipe which I had the all the ingredients for (well almost) in my cupboard. I did change a few bits but actually when I did go and out and get the correct ingredients for a second batch the taste wasn’t that different.  The main thing is my version is not paleo and maybe just a little cheaper.

Thanks fastPaleo for the yum recipe which you can find in its unadulterated form here.  For my ‘what’s in the cupboard’ version then look in my recipe page.   Now I’m not saying that mine is healthier or better just that if you haven’t got the ingredients and need to make do then the pizza is still YUUMMMY!

Here are my modifications and suggestions from the recipe.

  •  I replaced coconut flour for chickpea
  • I replaced pumpkin puree for some left over roast pumpkin which I mashed up. This was quite sweet which is why I left out the maple syrup.
  • I left out the maple syrup and garlic powder
  • I just used the dried herbs I had and the flavours we like.
  • I put in tapioca starch instead of cassava flour.
  • Recipe makes one pizza however I doubled the recipe so that I could make a meat one for them lot and a veggie dairy-free one for myself (with goat’s cheese on top) and because we are big pizza munchers.
  • The spreading out of the base was a little time consuming, not too bad with an oiled spatula though, and for the flipping I found that sandwiching the bases between baking paper (one of which it was baking on already) was the easiest, if not the most economical, way of getting the little blighter over.

Hope this finds you creating your own new wonders.

Arohanui

Y

www.becominghealthy.co.nz

GF, dairy, refined sugar free and paleo delight

Standard

Just had to share this one, a triple layer chocolate caramel slice which is gluten, dairy and refined sugar free as well as Paleo!!

My second batch which had a double thickness base.

My second batch which had a double thickness base.

Yes you read correctly…. a delicious triple layer chocolate caramel slice which is gluten, dairy and refined sugar free as well as Paleo. This recipe is so easy and the thing I love most about it is that apart from an avocado I had everything in the cupboards.  My kind of recipe!

I will share the recipe link soon, I just wanted to add a few comments about my batches.

– Firstly the recipe says 2 avocados which I used first time around and yielded so much chocolaty goodness that we ended up just eating some as the layer was so, so thick already.  Second attempt I used one medium sized one and still had a good cover – see photo above.

– Secondly the thinner the base layer the better.  I had a bigger tin that the recipe (mine was 17 x 20 cm) and so the first batch seemed to have too thin a base however when I doubled the recipe for the base it was too thick to cut easily or to bite into. Thinner is better for this one 🙂

– Thirdly if you are not a nut lover (that is having them sprinkled on top) then you’ll be glad to know that this recipe is just as yummy without them on.

– Lastly, a big warning!!  Once you make this you will be making it again and scoffing it a lot as it is so so delicious!! Even wheat, dairy, grain and sugar loving himself couldn’t get enough 🙂

Thanks so much to Hungry Cub for sharing it.

Hope this finds you enjoying the simple pleasures in life.

Arohanui

Y

www.becominghealthy.co.nz

Foodie?

Standard

Lately a few people have called me a ‘foodie’, in the nicest possible way of course, however this is definitely not how I see myself.  It made me wonder then what a ‘foodie really is, what boxes do you need to tick off to become part of this group or to have this label in life?

The sugar free, gluten free, dairy free Christmas cake I made so that I could pig out on cake!

The sugar free, gluten free, dairy free Christmas cake I made so that I could pig out on cake!

To me a ‘foodie’ is someone who cooks a lovely meal even if it is only for them where as I would happily munch on cereal or just have boiled rice every meal if my family allowed. A ‘foodie’ is a person who reads the recipes word for word in a magazine and wonders where they can source the ingredients while I quickly glance at the photo and wonder who could make it for me.

A ‘foodie’ is a person who has amazing kitchen gadgets that cook, grind, mix, and just about everything in between while I only use my big mixer (not even sure what it is called) for making face cream. A ‘foodie’ is someone who buys cookbooks and loves getting cookbooks for presents whereas I would much rather have a book on health. A ‘foodie’ is someone who adds a touch of ginger to their kombucha while I remain astounded that I actually make kombucha at all!

My kombucha, which I am so proud of for actually making.

My kombucha, which I am so proud of for actually making.

A ‘foodie’ is someone who has their evening meals thought out and organized with a smile while I linger in the dread of knowing that each afternoon I will have to produce something edible for my family, which is probably why I have encouraged herself to start cooking meals already!

All of the things above sum up what a real ‘foodie’ is to me and I am surrounded by enough of these lovely people to know that I am not one of them. Into health I may be and if that involves food then well….. I guess I can cope with that.  Maybe there should be some term for a half hearted person interested in making food, when they feel the urge 🙂 In my eyes I am as far as there is to go from a true ‘foodie’, maybe others see me a little differently though and to them I say ‘thanks’. 🙂

Hope this finds you discovering great parts of life you never knew you where part of.

Arohanui

Y

Found it!!

Standard

Woo Hoo!!! and many thanks to my foodie friends who handed me recipes so quickly that I didn’t even need to look further than my hand 🙂

So after trying 2 different recipes – and doing my usual modifications in the process – we have a winner! Well it is actually two winners as both recipes were so yummy however one looked and tasted a bit more ‘Christmassy’.  It was a recipe from Binn Inn here in NZ.

I did make a bit of a faux pas on the sugar free front though….. without thinking I went and plonked glacé cherries in it before remembering that they are sugar packed!! I think I was carried away with the rosy red sight of them and the Christmas carols playing in the background for inspiration 🙂 Anyway I have rectified that for now by using an organic variety which are sweeten with apple juice. There are however some cherries which are freeze dried (Cherryvite brand) and have nothing added and I’d love to order them (no local stockist here and guessing that they wouldn’t arrive before Christmas) in for the next time!

The remains of my trial cake! Unfortunately I didn't get much as the sugar content gave me a headache :(

The remains of my trial cake! Unfortunately I didn’t get much as the sugar content gave me a headache 😦

I have put my modified recipes on the recipe page here however if you want the originals then check out the bottom of the recipe for the website links. 🙂

I also mentioned last week that I would be giving a link to some homemade craft ideas. I have decided to offer this through my facebook page Becoming Healthy NZ , if I can remember how that is 🙂 So come over and like me and have a look out in the next day.

SAM_3933

Hope this finds you all calm, snuggly and sorted for Christmas.

Arohanui

Y