A Gluten Free Playdough Recipe

I can almost hear the instant negative reaction to my post title, “gluten free playdough is totally unnecessary etc etc”.

Yes I would agree IF your child isn’t a celiac or IF you have normal gluten flour.  However in my pantry, you will only find gluten free flour.  So hence why buy gluten flour just for playdough…..

Gluten Free Playdough

2 cup gluten free, plain flour
1 cup salt
1 tbs oil
1/2 cup cold water (I have found you need less water with gluten free flour than normal gluten flour)
2 drops liquid food colouring

* Combine gluten free plain flour and salt
* Add water, food colouring and oil. Mix well
* Knead well – if consistency is too wet add more flour
* Watch the smiles and fun, that a lump of dough can generate

Almond Cookies with Flavour Kick – Gluten and Dairy Free

I am very grateful for the numerous gluten and dairy free recipes, that friends share with me. This week I enjoyed baking Almond Cookies – a recipe given to me by my friend, Janine. 

This almond cookie recipe is naturally gluten and dairy free which made it easy for me to bake (no experimenting with conversions).

What I particularly liked was that the recipe made 24 cookies (none of this bake all morning only to get 12 cookies).

Ohhh yeah did I mention that these cookies are ‘moreish’ – with a surprising gentle flavour kick.

Almond Cookies
(Gluten and dairy free)

150g icing sugar
1 free range egg beaten
225g almond flour
1 finely grated lime rind
1 teaspoon vanilla essence
1/4 teaspoon ground cinnamon

* Preheat oven to 180 degrees C
* In a large mixing bowl, combine icing sugar & beaten egg.  Beat until mixture is white.
* In another bowl, combine flour, lime rind, vanilla essence & cinnamon.  Then gradually mix into the sugar & egg mixture.
* Knead dough in the bowl until pliable (about 5 minutes)

Almond cookie dough after kneading

* Cover with a tea towl and leave for 15 minutes.
* On a lightly floured surface,  roll out dough to make a long thin sausage shape (about 4 cm thick).

Almond cookie dough rolled into a long thin sausage roll shape

* Cut into 24 segments.

Cookie dough cut into 24 segments

* Roll each segment into a ball.
* Lightly oil the palms of your hands then flatten each ball.
* Place each flattened ball on a lightly oiled oven tray – giving each plenty of room to spread when baking.
* Bake for 15-20 mins or until golden brown.

Flatten almond cookie dough - given space to spread in the oven

* Cool biscuits on a cooling rack.

Almond cookies cooling on wire rack

A Yummy Winning Recipe for Stale Bread

Bread and butter pudding - easy and yummy way to use stale bread

The smell of hot cinnamon wafts from the kitchen and fills the cold Autumn air.

Yep it is still blowing a gale here.  Everyone you speak to is rattled by the wind.  Everyone has been staying indoors.  This recipe was baked with my neighbours in mind (fingers crossed we will soon be outside enjoying a windless, sunny Autumn day soon).

This recipe is great for using stale bread (reducing food waste).  However it is so easy and yummy, why wait till bread goes stale?

Bread and Butter Pudding  (gluten and dairy free)

5 free range eggs
2 cups rice milk
5 tablespoons of coconut cream
1/4 cup caster sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
10 slices of gluten free brea bread, crusts removed (stale or fresh)
Jam of your choice (I had kiwifruit jam on hand)
Handful of sultanas

*  Preheat oven to 180°C/160°C fan-forced.
*  Grease a medium sized baking dish.
*  Whisk eggs, rice milk, coconut cream, sugar, vanilla and cinnamon in a bowl.
*  Spread both sides of each bread slice with jam.
*  Arrange half the bread in rows in prepared dish.
*  Sprinkle with half the sultanas.
*  Repeat with remaining bread and sultanas.
*  Pour egg mixture over bread.
*  Sprinkle cinnamon over the top.
*  Bake for 30 to 35 minutes or until golden and set.
*  Serve with a spoonful of coconut cream (or two spoonfuls).

Conclusion

“ohhhhh” “yummm” was all I heard, then slience until everyone finished.  I just love it when non gluten and dairy intolerant people enjoy my food too – not knowing it is gluten and dairy free.  Giddy up, this was a winner!

DIY Grape Nectar From the ‘Gods’

The phrase ‘nectar from the gods’ came to mind the first time I tried home made grape juice. The sweet, pure, non alcoholic beverage was one of the most surprisingly enjoyable drinks, I’ve ever tasted.

Better still my friend shared with me, just how easy it was to make my own home made grape juice. So I decided to give it a go.

Unlike my friend, my grapes were store purchased and not grown at home.  Also my grapes were a mixture of white and red grapes instead of my friend’s red grapes only suggestion (which I will adhere to in the future).  My store purcased, mix grapes were getting old which motivated me to get making juice – so to reduce grape waste.

Nectar of the gods grape juice (Sarhn’s basic procedure):

* Remove grapes from their stems. 
* Wash them and remove any unripe or ‘yucky’ grapes.
* Place grapes into a very large saucepan or pot, then place on the stove. Turn on the heat.
* As grapes heat up, mash them with a potato masher.  Keep mashing until all juice has been squeezed out of the skins.
* Bring to boil slowly then simmer for 15 minutes.
* Place mixture through a large fine cooking sieve to separate juice from skins.

I served the juice straight away so hence it was warm but serving chilled or at room temperature are both equally enjoyable.

We didn’t have left over juice (but we didn’t have lots of grapes to start with).  If however there was left over juice, I would store it in the fridge for up to three days.

If you have an abundance of juice, read my friend’s blog post on how they preserve their grape juice for up to a year.

Seriously you got to try this grape juice.  Our Little One doesn’t drink anything faster!

Simple Orange Cake that is Gluten and Dairy Free

My cousin in the foreground, while 'Nanna' and our Little One, lick the icing bowl in the background.

Today will be a sad day.  Today I will be driving my cousin to Sydney airport so she can fly home to Brisbane (my Mum will stay for another couple of weeks).

As a fitting farewell to my beautiful counsin (more like my little sister), I wanted to share her yummy orange cake that she made for us (with her permission of course).

Simple Orange Cake
(Gluten and dairy free)

1 & 1/2 cups self raising, gluten free flour
1/2 teaspoon baking powder
125 g of dairy free butter (I use Nuttelex)
2/3 cup caster sugar
2 free range eggs
Vanilla
1/4 cup rice milk
Grated rind of 1 orange
1 tablespoon of orange juice

* Preheat oven to 180 degrees C.
* Sift flour and baking powder in a large bowl.
* Throw all ingredients into the bowl and beat with an electric mixer.
* Pour into a well greased 20 cm round tin.
* Bake for 30 minutes.
* Allow to cool.  Icing is optional.
* Enjoy with loved ones.

Bye bye Mellie, see you soon.  xox

Pavlova Base Recipe – Naturally Gluten & Dairy Free

Yesterday we got together with my Husband’s family for Easter Sunday.

We were asked to bring the dessert. I decided to bake a pavlova for a change (as pav bases are naturally gluten and dairy free anyway).

A Simple Pavlova Base

4 egg whites
1 cup caster sugar
2 teaspoons cornflour
1/2 teaspoon vanilla
1 teaspoon vinegar

* Preheat oven to 200 degrees C.
* Beat egg whites vigorously while gradually adding in sugar. It will take approximately 15 to 20 minutes for the mixture to firm (to hold shape).

* Fold in cornflour then add vanilla and vinegar. Mix lightly.
* Wet a cooking tray with cold water then spread mixture to form a shell.
* Turn oven down to 125 degrees C and cook for an hour and 15 minutes.

* Once cooled top with coconut cream (dairy free).
* Add some cut up fruit (strawberries and kiwifruit is tradition) then drizzle over passion fruit.

I apologies for not having a photo of the finished pavlova – it was devoured before I remembered to grab the camera. 🙂

Cooked Quince and Blueberry Bread Cake – Gluten & Dairy Free

As mentioned in yesterday’s post, I have been cooking quinces.  It turned out that my family weren’t keen on the taste of cooked quince by itself, so I got baking.

Cooked Quince and Blueberry Bread Cake

70g Nutterlex (dairy free butter)
1/3 cup brown sugar (I reduced the amount of sugar as the quinces was cooked in sugar)
1 egg beaten
4 cooked quinces
1 cup of blueberries
1 & 1/2 cups gluten free self raising flour
2 tablespoons of rice milk

* Preheat oven to 180 degrees
* Cream butter and sugar together
* Add beaten egg then slowly add the cooked quinces. Beat well with an electric mixer
* Add flour and rice milk. Stir well
* Pour into a prepared loaf tin (I prefer to use dairy free butter on the sides rather than baking paper – better for the environment)
* Bake in oven for 45-50 minutes (test by inserting a skewer in the centre to check it comes out clean)
* Allow to cool. Serve sliced with a dairy free spread (Nutterlex is what I love)

The result?

Hubbie, our Little One and I all enjoyed the bread cake (which surprised me as we didn’t enjoy the cooked quinces by themselves).

I really loved the taste of quince with blueberry (I threw the blueberries in as they needed to be eaten).

Have you discovered any other fruit or flavours that compliment quince?