Red Onion and Cheese Scones GF

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Ingredients:

3 1/2 cups Edmonds Self Raise GF Flour

6 tsp baking powder

75g softened butter

1 egg whisked into 1 cup whole fat milk

1/2 tsp salt

sprinkling of cayenne pepper and paprika

1 cup grated cheese (half goes into the scones, half goes on top)

1 red onion diced finely

Method:

Pre-heat oven to 210’C Fan Bake

Make breadcrumbs by rubbing the butter into the dry ingredients.

Add 1/2 cup cheese and the diced onion to the dry ingredients.

Add the egg/milk mixture to the dry and cut through it with a knife to mix.

Sprinkle flour on a baking tray and dump the mixture down then press and knead it with minimal strokes into a 1″/2.5cm thick round pie.

Splash milk over it, sprinkle the last 1/2 cup of cheese over it.

Cut it into four sections then into eight to twelve.

Bake for 10 minutes and remove from oven.

Wrap in a moistened tea towel if eating today or leave for ten minutes then bag individually and freeze before completely cooled to retain moisture.

Spiced Fruit Bread GF 1kg loaf

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This recipe is adapted from my bread-makers manual.  The texture is identical to store brought GF bread, which if you’ve never had before… it’s basically more of a cake texture than fluffy white tip top bread texture.

I use a Breville Big Loaf Bread Maker BB380 pictured below.

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Give the pan a spray with non stick oil:

Always add wet ingredients first.  In winter slightly heat your liquids so that they help the yeast perform at its peak 🙂

Add:

450 ml of milk, I used whole milk but any milk works (coconut/almond), even water will work with 3 Tbs of any milk powder added to it.

30 grams of raw organic coconut oil or 3 Tbs of any liquid vegetable oil you prefer

3 (60g ea) large whisked eggs

1 tsp of apple cider vinegar

1 cup (110 grams) of coconut flour

2 cups & 1.5 Tbs (356 grams) of edmonds plain GF flour

3 Tbs sugar

1 tsp salt

3 tsp breadmaker fast acting yeast

3 tsp mixed spice

3/4 c sultanas (make sure they’re not too dry as they’ll suck the moisture out of your bread, if you need to – soak these in a cup of boiled water for 10mins to rehydrate and add them to the pan last)

Settings on machine: 1 – Basic, and Crust – Medium

Recipe Batch Cost: $8.75 which is what you’ll pay for a 500g loaf of GF fruit bread in the store.

This recipe makes a 1kg loaf of bread!

Woo hoo! we just saved some money 🙂

Will add photos once it’s cooled/cut

Vee x

Pikelets – GF

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I really wanted pancakes for breakfast but couldn’t see how the Gluten-Free flours would behave enough to not stick so I could flip em! why is GF flour so sticky? Hmmm

Anyway, Sunday breakfast pikelets it is!

They were much the soft fluffy texture inside as regular flour pikelets, but the coconut flour offered a natural sweetener… I’ll keep playing with the recipe to try eliminate the 1/4c of sugar.  They were fine to eat without butter and jam/golden syrup too so I had mine just plain and hot from the pan.

Here’s my recipe:

Mix together
1/2c Avalanche coconut flour
1/2c GF Edmonds flour
1tsp baking powder
1/4c sugar
1/4 tsp salt
20g melted organic coconut oil or butter
3 eggs
2c of milk, buttermilk, coconut milk, almond milk… whatever you like –  **approx to make a batter

Much love!
Vee x

**Note: I need to work out a more exact for the milk, so just watch when you mix it in last how your batter texture becomes more liquid and stop when it reaches a thicker run off the spoon fluidity than pancakes batter.

Credit and inspiration to GOOP recipe and Edmonds Pikelets Recipe

Banana & Coconut Cupcakes GF

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Hullo! Long time no write!!  I’ve been super busy being busy.

Anyway this recipe was a real experiment so with having turned out so beautiful I must add it to the recipe log to share and to save.  I basically took the Edmonds Cupcakes recipe and went from there adding this and that, oh and I’ve costed it up for you too 🙂

These are hubby’s birthday cupcakes for work, and he asked me to make his birthday treats gluten free.

After several FFS this is going to go so badly… last time I made GF scones they were AWFUL!! and crumbly… UGH.

Anyway spoiler alert! these are DELICIOUS, FLUFFY, MOIST!

Recipe:

250g butter

1 cup castor sugar

4 eggs

1 cup edmonds GF self raise flour

1 cup avalanche coconut flour

1/2 cup milk

4 tsp edmonds baking powder

5 small bananas mashed

1/2 cup dessicated coconut

Total batch cost incl: paper cupcake liners, electricity, icing

$16.67 for 24 really pretty… maybe even DESIGNER 😉 cupcakes

JUST .69 cents each.

We have a bakery here in Christchurch that charges $3.50 for plain cupcake liners and flat looking GF muffins with a smear of icing.

It’s well worth the effort learning to work with GF ingredients.

Method:

Preheat the oven to 190’c fanbake.

Beat the butter and sugar really well until it lightens in color and the sugar isn’t as crunchy sounding on the beaters, add the eggs ONE at a time!! ONE …. (I’m writing this for when our children one day need to use my recipes… sorry to be so CAPITALS!!) egg at a time and beat beat beat so its fluffy… ah yes – that’s how you get your cupcakes to be soft and fluffy 😉

Sift in the flours and baking powder (you need this extra baking powder because the bananas add weight to them as they try to rise) and FOLD the mixture, add the milk and fold that in too, fold in the five mashed ripe bananas and half a cup of dessicated coconut (whoops forgot to add that to the costing) then get this into the cupcake liners and into the oven ASAP so the mixture can’t start to loose it’s fluffed up-ness.

Cook for 15 minutes then open the oven and turn it off so they can cool down slowly.

Icing:

Beat the room temperature (nuke in the microwave for 10 sec if you need to) butter and icing sugar into buttercream icing, add 1/4 tsp of lemon essence (whoops that’s not in the ingredients above either sorry!) and 1-2 tablespoons of hot water IF needed then pipe with a good fat star tip (wilton 2M? dunno what this is)

Will add photos of them all iced up and pretty when I get time.

Vee x

Savory Scones and Cinnimon Raisin Twist Bread

Brooklyn goes on his first school camp tomorrow!

I’m feeling quite ill about it since its so close to his slingshot to the eye accident and having only newly started his school.

The teacher and our friends are all being so kind about me being such a pansy about it.

He will have the best time ever!

We had to send baking so it’s been a blessing in disguise to busy myself in the kitchen today.

I made three batches of cheese scones and one absolutely beautiful cinnamon fruit twist specialty bread all with my bread maker doing the hard yards.

I set to making the other batches and oh boy when the bread came out of the oven the kids were trying to tell me it was too nice to be sending to camp!

The savory scone recipe is just the Edmonds one but using your machine for mixing etc

3 cups plain flour

6 tsp baking powder

1/2 tsp salt

pinch of mustard

pinch of cayene or paprika

1 heaping tsp of dried parsley

75g butter

1 to 1 1/2 cups milk

200g grated cheese (1/5 of a 1kg block)

Method:

Preheat the oven to 200’c fanbake.

Put the flour, baking powder, butter chopped into 1cm squares, paprika, mustard, salt into your breadmaker and get it to knead it all up,

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then pause the machine and remove your breadpan and get your hands in there to rub the butter through making it into a breadcrumbs like texture, put the pan back in your breadmaker, add 3/4 of the grated cheese and continue to knead it and add 1 cup of milk…. wait for a bit, then add little by little as you see fit until it looks clumpy, dryish clumpy so it wont’ stick to you while you knead it.

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Remove the pan from the maker again and toss it onto your floured bench

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and knead until there’s no cracks in it, make a circle about 1″ thick and cut into 12, brush with milk all over, sprinkle cheese on top and bake for 10 minutes.

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Cinnamon Raisin Sweetbread Twist:

2 cups plain flour

1/2 tsp salt

2 1/2 tsp bread maker yeast

3/4 cup milk

3 T canola oil

1 cup re-hydrated raisins,
My friend Rachel’s Mum; Jenny taught me to do this, it stops your baking being dried out by the dehydrated fruit sapping the moisture into itself.  All you do is fill the cup of raisins with boiling water and leave on the bench until you need them.

filling: 1/4 c brown sugar, 1 T cinnimon

2 T melted butter to paint it once rolled out

1 egg yolk to glaze it

Method:

This needs to cook for 20 mins hot and fast at 190’c fanbake (so if you’re doing scones while this rises twice you’ll be working smarter with your electricity bill) If you’re not doing any other baking, wait until half way through your second rise to preheat your oven.

Put flour, yeast and warmed milk (30 sec in the microwave) into the bread maker pan and select your dough setting to knead and rise your dough for you.  This takes around an hour so expect to have other stuff to do around the house while you make bread (like make scones or dinner or crafting!) it really is a day long activity.

If you don’t have a breadmaker, sit the yeast in the warm milk then mix in once frothed up and hand knead your dough (100x turns) and cover the bowl with cling wrap and leave in a warm place for around an hour to double in size.

Once your dough has risen, drain out the raisins and add them in, then give the dough a “punch down” (couple of kneads to get the air out) and roll out to a 9″ x 12″ square to cut into three long strips.

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After painting the strips with the melted butter, mix the sugar and spice and sprinkle down each strip, then roll up and pinch each strip to make three sausages.

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Plait them and tuck the ends under then cover with a tea towel to rise one last time

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Placed on a grease poof paper lined tray and cover with a towel and in a warm draft free area to rise for around an hour.  The dishwasher after doing a load while its still hot and humid in there is PERFECT!

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as is the back seat of your car, the hot water cupboard… the glasshouse? lol I’m sure you’ll find somewhere 🙂

Once risen brush it with one egg yolk mixed with 2 tsp of water and bake for 10 mins at 190’c then cover with a tinfoil tent to stop it browning further (shiny side up) and bake the last 10 mins.

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Ice with 1/3 c icing sugar mixed with some milk once its warm to touch.

Cheese Ball Recipe

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This is the Edmonds recipe with a frugal twist thanks to my SIL for mentioning to just use relish or chutney!

Anyway for those of you reading from around other parts of the world here’s our kiwi cheese ball recipe

Ingredients

1 cup grated tasty cheese

250 gram of cream cheese (keep chilled right up til you use it)

3 tablespoons of relish or chutney

1/2 a teaspoon of paprika

squirt some worcester (boss) sauce in to taste

something crushed up to roll it in, I used some old broken crackers from the bottom of our cracker bin and sunflower seeds to add a contrast of color/texture

 

Method:

Grate the cheese and mash in the cream cheese, don’t faff around as if the cream cheese gets to room temp you’ll have a mother of a time being able to roll it in the crushed coating.

Mix in the relish/chutney, paprika, worcester sauce then while you’re wearing gloves or with super clean hands (give them a scrub with a teaspoon of salt and handwash as you definitely dont want dead skin rolled in your cheese ball ewwww), hand mold it into a large ball, use one hand to hold it while your other hand grabs handfulls of your coating and presses into it as you turn it in your hand.

Wrap in glad wrap and put in the fridge overnight.

Serve with chips, mini bagels, snax, chopped carrots etc etc

WW 4 Ingredient Christmas Cake

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1kg mixed dried fruit soaked in two cups of black coffee overnight

150 grams fruit and nut chocolate chopped up

2 cups self raising flour

Mix together, put into a 20 x 28 greased cake tin and bake for 180’c for 50-60 mins actually personally I like to bake in a donut cake tin as food just cooks better

Will add photo once cooked.

Ice if you want to, I never do as its just more calories to a calorie laden time of year 😉

 

Apricot & Walnut, and Sultana & Apple Muffins

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Apricot and walnut with coconut… which were a smidge more crumbly than the others

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Sultana and Apple with mixed spice…. really moist and sweet

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Bright casings to trick the kids into thinking they’re treats haha

Low: GI, Sugar, Butter Recipe.

Basic mix

50g butter at room temp

1/2 c raw brown sugar

1 large organic free range egg

3/4 c wholemeal flour

3/4 c plain flour

1 tsp baking powder

1/2 tsp baking soda dissolved in 3/4 c of warm milk

this makes 12 muffins.  I made two batches of it and did one for each flavor

Method:

Cream butter and sugar with two forks held back to front (who has time to wash egg beaters etc on a Sunday night!) or an egg beater, add the egg and beat a bit more.  Add the remainder of dry ingredients and the milk with soda in it.

You want a cake batter like consistency so depending on what you add to this you can just add a little more milk, which is what I did to the apricot ones since they had coconut in them.

Cook for 13 minutes at 200’c regular or 190’c fanforced/fanbake/3D hotair

Flavors:

skys the limit! these are half wholemeal, low in sugar and butter and now you have the choice to make them sweet or savory.

My Apricot and Walnut had the below added

1/4 to 1/3 cup dessicated coconut

6 large apricots chopped up using my poultry scissors into squares

a good handful of walnuts chopped into roughly the same sizes as the apricots

plus a little extra milk to get a good thick cake like consistency

My Sultana and Apple had the below added:

1 tsp of mixed spice

1 medium granny smith apple, peeled cored and diced into little pieces (using my apple tool) then placed on a dish and cooked for 1 minute on high in the microwave to stew it.

1/3 cup of sultanas or raisins soaked in boiling water (so they dont dry out your muffins) while I pottered around with the basic batch part

So there you go.

Easy. Cheap. And healthier than Cupcakes

Chickpea brownies!!?? OMG!!

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OMG!

Seriously OH MY GOODNESS you have to make this recipe before you bother putting those sugar, butter and crap laden brownies I used to make in your body. Lordy lordy I’ve been living under a rock!

So these chickpea brownies have No flour, sugar or dairy.  I wondered anxiously how these would bake into the same texture as a traditional brownie?  I put a 1/4 teaspoon of the raw cacao into my mouth to testdrive and thought oh no…. that does NOT taste like chocolate…. more like a walnut shell crushed up with a hint of banana and something bitter at the end…. like coffee bitter.

I thought what the hell lets proceed… Blender out and onto those chickpeas, dates in water soaking and the oven preheating.

I sat on my stool watching with fascination as the weird concoction started to resemble a normal baked good.

Here’s the recipe:

8 dates ( I used 10, dont use 10… they’re way too sweet, lesson learnt)

4 tbsp of the water from soaking the dates

3 1/2 tbsp coconut oil (I measured it out solid at a guess instead of using metric)

5 tbsp raw cacao (seriously don’t alternate this for cocoa – its NOT the same and when you read the health benefits of cacao you will want to bathe your body in the stuff, too bad it’s so darn expensive but ahem all good things are 😉

3 tbsp raw honey or agave ( I used manuka but will try something blander next time, these turned out way too sweet)

pinch of cinnimon or cardamon ( I found cardamon rolling around in the pantry so tossed a bit of BOTH in haha)

2 eggs

200g chickpeas (now I got a 400g tin, rinsed them good and well then put them on my scales. LUCKILY! as once the liquid is gone from the tin they actually only weigh in at 200 grams! so the label saying 400g of chickpeas is definitely something that could have caught me out, luckily I hadn’t doubled the recipe like I was contemplating)

1 good teaspoon of baking powder

a good handful of walnuts roughly chopped up

METHOD:

1. preheat oven to 180′ and put dates in hot water for 10 mins then drain and reserve 4 tbsp of the liquid

2. blend the dates and the reserved 4 tbsp water to a paste then add the honey, spices, and coconut oil and blend some more

3. blend the eggs and chickpeas together to make a smooth liquidy paste then add the cacao, baking powder, and the date paste, throw in the chopped walnuts

4. spread into a lined baking tin 20×20 and bake 30-40 mins watching carefully as mine were overcooked by 40 mins but the oven’s a bit flash and I’m still learning 😉

Credit to staying healthy and fit blog and this is the direct link to the recipe: Healthy Brownies.

Kiwi Pikelets

2 tbsp sugar

1 egg

1 cup of milk

1 1/2 cup flour

1 tsp cream of tartar

1/2 tsp baking soda

1 tbsp hot water

1 tbsp melted butter

 

Put all of the dry then wet ingredients into a bowl and whisk.

Drop spoonfools onto a buttered hot plate or frypan cooking on medium or half heat, until bubbles appear then turn.

Serve with savory or sweet.