Gluten Free Mini Orange Coconut and Cranberry Loaves

First time at making these today and they turned out quite well. They are supposed to have a coconut frosting as well but I haven't made that yet and even without it the loaves taste yummo.




















Ingredients:

125gr Butter, Melted
2 1/2 Cups GF Self Raising Flour (I used GF Plain and added Baking powder)
3/4 Cup castor sugar
1/2 Cup shredded coconut
3/4 Cup buttermilk (I didn't have any so used a substitute)
2 Eggs, Lightly beaten
2 Teaspoons finely grated orange zest (I omitted as I hate orange peel in cooking lol)
1/4 Cup freshly squeezed orange juice (I used bottled juice)
1/2 Cup dried sweetened cranberries

Method:

1. Preheat your oven to 180 degrees and lightly grease mini loaf pans (I think the pan I used is a friand tray judging by the shape? I used this twice as I only had one)
2. Sift flour into a large bowl. Stir in sugar and 1/2 cup coconut.
3. Whisk buttermilk, egg, melted butter, zest and juice in another bowl. Add to flour mixture and stir until just combined.
Add 1/2 cup of cranberries; Stir until just combined. Spoon mixture into prepared pans and tap tray gently on bench to even out into the tray (I found my mix was just a tad thick so tapping on the bench evened the mixture out)
Bake for 20-25 minutes or until an inserted skewer comes out clean. Remove from the oven, Stand for 5 minutes then place onto a wire rack to cool.
Ice with a yummy coconut icing or eat plain. We ate ours plain as little darling children were apparently starving lol

Gluten Free Pasta Carbonara

I got creative for dinner last night and made pasta carbonara but instead of using cream I made a white cheese sauce.

Ingredients:
Desired amount of GF dry pasta
50 grams butter
50 grams GF flour
400mls milk
125gr grated cheese
4 Rashers bacon
1 Whole brown onion, Diced.

Method:

1. Begin to cook your pasta in a pot of boiling water
2. In a separate saucepan saute` the onion for a few minutes then add the bacon. Remove from pan and set aside once cooked.
3. Melt the 50 grams of butter in the saucepan and then add the 50grams of flour, Stirring until combined well.
4. Slowly add the milk and whisk until mix boils and thickens. Add the cheese and stir until all melted.
5. Add the bacon and onion mix to the cheese sauce mix and stir until combined. Serve over cooked pasta :)

Gluten Free Chocolate and Zucchini muffins

Sooo yummy and an easy way to hide a vegetable if needed :)




















Ingredients:

1/2 Cup butter
1 1/2 Cup sugar
2 Eggs
1 Teaspoon vanilla
1/2 Cup milk
2 1/2 Cups GF plain flour
4 Tablespoons cocoa
1 Tspn bicarbonate soda
1/2 Tspn cinnamon
1/2 Tspn salt
2 Cups shredded zucchini

Method:

1. Preheat your oven to 180 degrees and grease your muffin tray
2. Cream the butter and sugar and beat in eggs
3. Add milk and vanilla and the sifted dry ingredients
4. Stir in the zucchini and then spoon mixture into your muffins trays. This made 16 for me.
5. Bake for around 30 minutes or until a skewer inserted comes out clean.

Gluten Free Cornbread

First time I have cooked this and I was quite impressed. The kids even ate it!
No photo for this one as upon removing from the baking pan some of the top ripped off so it wasn't photo "worthy" lol

Ingredients:

1 1/4 Cup GF plain flour
3/4 Cup corn meal (I used polenta)
1/4 Cup sugar
2 Tspn GF baking powder
1/2 Tspn salt
1 Cup milk
1/4 Cup vegetable oil
1 Egg

Method:

1. Preheat your oven (180 degrees) and grease a loaf pan or alternatively you can use a muffin tray for muffins.
2 Combine flour, Cornmeal, Sugar, Baking powder and salt into a bowl. Combine well.
3. In a small bowl stir together milk, Oil and egg.
4. Pour liquid mixture over the dry ingredients and mix well.
5. Place batter into your prepared pan and bake for 20-25 minutes or until light golden brown and an inserted knife tip comes out clean.
6. Serve warm.

**Recipe is compliments of 'Cook IT allergy free' for iphone application.

Gluten Free Mallee Quiche

An old favorite of mine which I have now adjusted to being GF.

Ingredients:

4 Eggs
1 Onion
1 Cup grated cheese
1 Rasher diced bacon
1/2 Cup GF SR flour*
1 Cup milk

*I only had GF plain flour so used 1/2 a cup of that and added 1 teaspoon of GF baking powder to make it SR.

For different variations you can add grated zucchini or corn kernels. Anything that you like.

Method:

Mix all ingredients together and place into a greased quiche dish and bake in a preheated moderate oven for approx 30minutes or until set.

Gluten Free Anzac Biscuits

I just baked these, Crossing my fingers the whole time that they would turn out ok!



















Ingredients:

1 Cup gluten free plain flour
1 Cup rolled rice flakes
1 Cup dessicated coconut
3/4 Cup brown sugar
135Gr melted butter
2 Tbsp golden syrup (I added a tiny bit more)
1 Tsp bicarbonate soda

Method:

1. Preheat oven to 180 degrees and grease your baking trays
2. Sift the flour into a large mixing bowl. Stir in the rice flakes, Coconut, Brown sugar and Bicarb soda
3. Melt your butter with the golden syrup and pour over the flour mix and stir until well combined.
4. Roll mixture into balls and place on the trays about 5cm apart.
5. Bake for approx 10 minutes or until golden brown. When cooked, Let cool until firm. (The tops of mine were very soft for a few minutes)

Gluten Free Herb and Cheese Bread

I did this in our bread maker and it made a 750gr loaf and I used the gluten/yeast free setting on the maker.

Ingredients:
(Place into bread maker in this order)
Water - 600ml
Margarine - 1 tablespoon
Salt - 1 1/2 tsp
Sugar - 1 tablespoon
Skim Milk Powder - 1 tablespoon
GF Plain Flour - 600gr (3 3/4 cups)
Xanthum gum - 1 1/2 teaspoons
Yeast - 1 1/2 teaspoons

In the fruit and nut dispenser add 75grams of motzarella or parmesan cheese and 2 teaspoons of desired herbs (I like herbs so am always heavy handed lol)
If your machine doesn't have a fruit and nut dispenser add the cheese and herbs into the kneading cycle and gently fold them into the wet mix

Method:

Place all into the bread maker canister and put onto gluten free/yeast free setting and allow to cook.
When cooked take out of the machine and allow to cool in the pan for 7 minutes and then remove from the pan.

Gluten Free Hedgehogs

Love this dinner dish. Easy to prepare and both my kiddies love it (You can hide vegetables in here if you need to as well)

Ingredients:

500 Grams beef mince
2 Small cups of rice
1 400Gram tin of condensed tomato soup
Herbs of your choice
1-2 Tbsp of sauce (I use tomato sauce and also add some red wine)
1 Egg
1 Garlic clove
1/2 Cup orgran all purpose rice crumbs

Method:

1. Put everything but the condensed tomato soup into a bowl, Combine well
2. Take handfuls of the mixture and roll into balls
3. Place balls into a reasonable sized baking dish and top with the condensed tomato soup.
4. Bake in the oven for around 45 minutes or until cooked. Serve with steamed vegetables

Gluten Free Banana Bread

One of my all time favourites. So easy, Chuck all in bowl and bake style and can also be frozen and then thawed for later on.

Ingredients:
1 1/2 Cups of plain flour
1 1/2 Tsp baking powder
1/2 Tsp xanthum gum
1 Cup brown sugar
1 Tsp ground cinnamon
125gr Melted butter
2 Eggs (Whisked)
2-3 Ripe bananas, Mashed (I freeze very very ripe bananas and use those for the recipe and it turns out great)

Method:

1. Heat your oven to 180 degrees
2. Grease a loaf dish
3. Combine everything into your bowl (I usually add wet igredients last and bananas very last) and ensure mixture is mixed really well
4. Transfer into your greased loaf pan and bake for 45-50 minutes or until a skewer when inserted comes out clean. Once cooked leave cool for 10minutes and transfer to cooling rack or serving plate. Enjoy :)

Gluten Free Spinach and Ricotta Lasagna

I couldn't find cannelloni sticks anywhere and I didn't have time to make the dough so I improvised and made my own lasagna :)

Ingredients:
200gr Packet of orgran rice and corn lasagna sheets
150gr Packet baby spinach leaves
350gr Fresh ricotta - Crumbled
1 Litre of tomato pasta sauce
Small handful tasty cheese grated for ontop of finished lasagna

Method:
1. Place small amount of tomato pasta sauce in the bottom of your dish. The dish I used was approx 20x15cm and about 6cm high.
2. Start layering the spinach, Ricotta and Lasagna sheets. I did 3 layers.
3. Top with the grated cheese and bake for approximately 25-30 minutes or until it's lovely and golden on top.
4. Enjoy :D

Gluten Free Pancakes

Quick and easy pancake recipe which can be used for pikelets also. Quite a runny recipe so close monitoring on the stove is needed as they cook very very quickly.
Mixture freezes well and can be used for both sweet and savoury meals.

Ingredients:
1 Cup gluten free plain flour
2 Teaspoons gluten free baking powder
1 Cup milk
1 Egg

Method:

1. Mix all of your ingredients into a mixing bowl and stir well until combined.
2. Grease a hot pan with cooking oil or spray (make sure your pan is a good non stick pan, Not like mine which everything sticks to!)
3. Cook spoonfuls until the batter bubbles or edges go dry (I use a 1/4 cup to spoon my mixture into the pan)
4. Flip quickly and cook until lovely and brown.
5. Serve and enjoy :)

Gluten Free White Sauce

I love putting this on top of corned beef here at our place, I also use it for other recipes too though

Ingredients:

50 Grams butter
4-5 Tablespoons gluten free plain flour
1-2 Cups of milk
Ground salt and pepper to taste

Method:

1. Melt the butter in a saucepan
2. Add the flour tablespoon by tablespoon stirring constantly (I use a fork to prevent sticking)
3. Bit by bit add the milk until you get the consistency you want (we like ours quite thick so don't use alot of milk)
4. Add the salt and pepper to taste and serve

Gluten Free Muesli Bars

First time I have cooked these and they seem to be great :D
I was worried that once I had cooled them overnight that upon cutting them they'd fall apart but it appears not :D















Ingredients:

1 Cup of gluten free toasted muesli
1 Cup rice flakes
1 Cup dessicated coconut
1/3 Cup gluten free SR flour (I used plain and used baking powder to convert to SR)
1/4 Cup firmly packed brown sugar
2 Tablespoons sifted cocoa (I omitted this as I wanted lighter colouring in the muesli bars)
1/4 Cup honey
150 Grams melted butter

I added in:
100 Grams chopped glaze cherries
100 Grams chopped apricots
50 Grams flaked almonds

Method:

1.Preheat your oven to 180 degrees or 160 degrees for fan forced ovens.
2. Combine all of your dry ingredients but not the cocoa. Mix well.
3. In a separate bowl mix together the honey, Cocoa and melted butter. I put the honey and butter together and melted then would add the cocoa.
4. Combine the two bowls and ensure mixture is mixed well.
5. Line a slice tray, Mine was roughly 28x18cm in size. Firmly press in the mixture and ensure it's level. I used a tall slim glass to press down flat and level.
6. Bake for 20minutes. Once baked, Allow to completely cool - Preferably overnight. Once cooled, Remove from tray and cut it up :D

Gluten Free Gnocchi

This recipe takes a while to make but the end result is great! I did find the pasta a tad crumbly using the Roberts brand of flour so am going to try using a different brand of gluten free flour to see if that alters the end result.

Ingredients:
1 kg red potatoes, boiled with skin on
3 cups plain gluten free flour (I used the Roberts brand)
1 egg
Salt and pepper

Method:

1. Boil your potatoes and let cool. Once cooled, Peel and Mash your potatoes
2. Place in the egg, Flour, Salt and Pepper, Mix until combined
3. Knead the mixture until it is managable and not sticky. If you find the mixture is a little sticky add a touch more flour.
4. Break off portions of the dough and roll into 1cm thick snakes (this is where I found the mixture to be crumbly using the Roberts brand of flour)
5. Cut the snakes into small pieces and shape into desired shape for your gnocchi then mark with a fork. Continue to do this with all of the dough until used.
6. When ready, Cook the gnocchi in a large pot of salted boiling water, When the gnocchi has risen to the top remove it from the pot with a slotted spoon.
7. Serve with desired sauce and enjoy :D

**Note: This recipe does freeze well too, If not cooking the whole batch at once (this made 2 batches for me) lay each individual piece on a lined tray flat in the freezer and when frozen then transfer to a zip lock bag or similar for later use.