Easy Gluten Free Bread

I have tried a variety of recipes for Gluten Free Bread it has to be said …. all with varying degrees of disaster!  I am a lazy cook by nature.  It needs to be fairly basic with not much brain power required.  It needs to be quick and easy.  I need to have the ingredients in the cupboard or readily available at the local shops.  Yes … I’m sure the sour dough, gluten free bread is delicious and very edible however I am almost guaranteed to forget about feeding the starter and it is way too much thought needed by me in advance of actually getting to eat.

Fresh out of the oven!

Then low and behold a miracle occurred!!  Yes … I’m fairly easy to ‘wow’ when it comes to food.  While down at my local organic shop the other week I noticed a recipe sheet for Gluten Free Bread that seemed to tick most of my boxes.  Mix, cook and eat all on the same day. 🙂  Turns out it is also a pretty good loaf of GF bread too!

Thought I would share it here for you all to try and let me know your thoughts.  It lasts for a few days pretty well if stored in an air tight container.  I even tried freezing a few slices to toast at an even later date with success and without it all falling apart on me.  Sorry to the original recipe writer as the shop didn’t source it and then I have done my usual adaptations.

Gluten Free Bread

Makes 1 loaf

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

– In a large bowl whisk the water, yeast and honey 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 enjoying some warm bread. 🙂

Arohanui

Y

www.becominghealthy.co.nz

Becoming Healthy Chicken Soup

I have been a vegetarian for a long time now however my family are a long way off being veggie.  So whenever themselves are unwell, as the case has been over the past week, then we get to brewing up a big pot of chicken soup.  Chicken soup has long been a ‘kitchen cure’ for colds and flu, even the scientists have proved that it does have benefits, and it is quick and easy comfort food when you are feeling under the weather.

Homemade soup and bread for lunch.

Hot fluids in general are great for helping clear all those ‘blockages’ in the sinuses and re-hydrating you.  If you pop in a whole heap of other kitchen cures you will have a great healing meal.  Thyme for coughs, Sage for sore throats, garlic for its antibacterial properties, ginger for its anti-inflammatory  properties (and loads more beside) and a whole heap of vegetables along with chicken on the bone makes an awesome meal to help the healing along.  If nothing else though soup is incredibly comforting when you are feeling yuck.

Lots of families have their tried and true recipes however if you don’t here is one to start you off.  After that experiment and enjoy!!

• Chicken on the bone (I use 2 chicken breasts with the skin on)
• Garlic (the more you can sneak in the better)
• 1 large onion
• Dried thyme
• Dried sage leaves
• Ginger (fresh is better however ground is fine)
• Vegetables of your choice – chopped or diced depending on your preference.

-Chop the garlic and onion finely.  Fry off little with some olive oil in a large pot.

-Add in the chicken and brown a little.

-Add in the vegetables for a quick fry then add in the herbs, stirring to ensure they don’t stick to the bottom.

-Cover with water and gently boil until the vegetables are soft and the chicken cooked through and is beginning to come away from the bone if knocked.

-Take the chicken out of the pot and get all the meat off, including the skin, then chop and return the meat only to the pot.

-Allow to sit for a bit before serving.

-Enjoy.

Hope this finds you all healthy, happy and enjoying your home comforts

Arohanui

Y

www.becominghealthy.co.nz

 

GF, DF Griddle Cakes

These are super easy and fast to make and delicious!  Herself loves making pancakes on the weekends and since they don’t really sit well with me I thought I would create my own GF and DF version.  I have to say that after playing around and trying numerous mixtures of flours these Griddle cakes are the best mix I have managed.  Basically I have swapped the flours and milks to make a basic pancake recipe gluten and dairy free so I’m sure there are a million and one other versions online if these don’t tickle your fancy.

Warm and ready for breakfast.

They are thick (the mixture is thick so the cakes are too as the mixture doesn’t run) and just the right taste to be able to use as a toast or pikelet substitute.  I also cooked these in coconut oil, something new for me I have to say, which actually made them all the better.  I have had them for breakfast with spreads, for breakfast with a poached egg and for lunch with some salad.  As with most GF things though they are best used on the day they are made however they can be made in the morning and still tasting good at lunch.  Actually, to be completely honest,  they haven’t lasted beyond lunch for me to know if they would be good after this!

Just as delicious with lunch.

Anyway … enough chat. Here is the recipe.

GF, DF Griddle Cakes (makes 12-15)

1/3 Cup Rice Flour

1/3 Cup Buckwheat Flour

1/3 Cup Coconut Flour

1 Cup Rice Milk

1 Egg

• Mix all the ingredients together in a bowl until they are well blended.
• Heat a cast iron pan (griddle) and put some coconut oil in.
• Spoon in the mixture and flatten a little into a round shape.  I fitted about 3 cakes into the pan at a time.
• Cook until there are air bubbles/pockets appearing on the surface and then flip.
• Remove when they are browned on both sides.
• Enjoy!

It really is that simple.  As I said before there are probably heaps of other alternatives to these that you can find online however why not play around and get your own ‘sweet’ mixture?  They are a great, quick ‘whip up’ meal when time is short and a yummy afternoon treat with jam too if need be.

Hope this finds you enjoying life to the fullest.

Arohanui

Y

www.becominghealthy.co.nz

 

Crochet Cake – DF, GF & SF delight

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!

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

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

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.

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.

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!

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.

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

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 🙂

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

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.

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!

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.

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