I can’t believe it’s not wheat…

Usually this type of phrase is reserved for a blonde haired fabio when he’s talking about margarine.

But this particular phrase has been coming out of my mouth lately. Even more so from members of  my family.

I never used to be one for baking bread. In fact the last time I contemplated baking bread, we had a bread making machine in the kitchen.

Since turning GF I’ve added a couple of breads to my kitchen apron belt. Banana bread, peach and apple bread, raspberry and sultana bread, chocolate banana walnut loaf, apricot and lemon cinnamon bread and pineapple and coconut loaf to name a few.

But it didn’t happen overnight. I can remember my first triumphs and most clearly, my first and biggest failures.

Failures in rise, texture, dryness (as in too much), under cooked or the biggest failure, the taste.

Lately however I have seemed to have gotten my groove on and since becoming GF nearly 12 months ago, I’ve noticed I’ve influenced a few around me to also give it ago.

Most prefer it. In fact, most don’t even miss it. I know I don’t. ‘

I used to think I wanted wheat or the products containing it so it’s  funny how since finding out that these products and the gluten within them are the reason that I’ve been so ill in the past has managed to turn me off them completely.

The secrets to a wheat free existence? It’s all in the staples. I thought I would share some of mine 🙂

Plain GF flour – for basic baking, slightly dry texture but good for pancake or muffin base. Why waste time trying to combine multiple flours when some of the pre-done (bob’s) flour is one of the best you can get?

Coconut flour – good for adding a bit of extra flavour but don’t use it as a complete substitute or it will end up feeling like you are eating a mouth full of coconut fluff. Crumbly and dry.

GF baking powder – my godsend and secret weapon for rising or at least lifting

Coconut oil – awesome for solidifying chocolate type biscuits or adding moisture to cakes. Think rich chocolate crackles or chocolate Torte.

Olive oil – great for muffins and biscuits

Maple Syrup – sweet hit without the spike in glucose

Chia seeds – Brings together mixture without drying it out

Bi-carb soda – an extra hit for rise

Buckwheat flour – perfect for pancakes or for savoury mini muffins/Quiches

Self raising GF flour – I hardly use this, find it isn’t as smooth or nice as Plain and can be a bit too dense

Polenta – excellent for adding some density to cakes

Almond Meal – my go to for creating friand type consistency or a good crunch in biscuits. Also combine it with LSA and dates for a wicked crumble on top of muffins or use as a crunchy base for tortes.

Quinoa flakes or Quinoa – great for adding to peanut butter/sultana cookies for crunchiness

Rice flour – Combine it with some almond meal for a near perfect shortbread type consistency for biscuits

Cinnamon/Allspice/Nutmeg – love these spices perfect with nearly everything including pumpkin, herb and fruit based recipes

Almond milk – the best for cooking/baking. It’s creamier and better consistency, rice milk doesnt combine as well and soy can be a bit too harsh

Dates/sulantas – when needing moisture these do the trick I add them to most of my recipes.

Honey – Used sparingly, no more than a tablespoon per batch adds a touch of sweetness

Ricotta/greek yoghurt – when mixed with maple/honey and a bit of lemon can make the best icing or filling along with cane sugar-free jam.

There are plenty more but these are my basic essentials, I would love to hear of any other GF/SF/DF tips for cooking staples out there 🙂

x

J

 

 

choosing bliss this sunday morning

Blue skies. Sunshine. Light spring breeze. My runners and me.

The perfect start to a sunday morning.

My idea of bliss really. The rush after a run is like nothing else.

But to top it off today, afterwards I baked up a bit of a storm for morning tea and thought I’d share the end result

Fresh raspberry/strawberry scones. GF, NF, EF, DF, Vegan Friendly and SF.

I don’t need to tell you they were delish do I? ;P Happy Sunday all.

Also thought I’d share my favourite quote that I always think of on Sundays. Can set you up on the right foot for the rest of the week 🙂

x

J

“Every morning when I get up, the first thing I decide is: What do I want? Misery? Blisfullness? What am I going to choose today? And it happens that I always choose blissfulness. It is my choice, it is my life, “ Abdullah

my banana bread brings all the boys to the yard..

So my banana bread brings all the boys to the yard, damn right it’s better than yours. Well healthier anyway.

Who doesn’t love a good piece of banana bread? Toasted on a brisk morning and slathered with a nice bit of almond butter or honey. It’s refined sugar free, dairy free,  egg free, lactose free, gluten free and vegan friendly. It can also be made nut free.

The perfect other half to a cappuccino in my book. So I thought I’d share my banana bread recipe which has taken quite a while to perfect but which never fails to bring all the boys  and girls to the kitchen 🙂

The Goods:

2 cups of gluten-free plain flour

1/2 cup of coconut oil

2 tablespoons of honey (you can use agave syrup instead about 2/3cup will do if want to make it vegan)

1 tablespoon of maple syrup

1 cup of sultanas

1 handful of chopped walnuts

2/3 cup of Almond, Rice or Soy milk. I prefer soy for this one

1 1/2 cups of mashed lady fingers (about 4 decent sized ones)

1 teaspoon of vanilla extract

2 teaspoons of baking soda

1 teaspoon of xantham gum

2 teaspooons of baking powder

1 tablespoon of ground cinnamon

1/4 apricots (fresh or tinned in natural juices, no added sugar)

1 teaspoon of nutmeg

In a bowl, mix together the flour, baking powder, baking soda, xantham gum, cinnamon  and nutmeg until all combined.  Add the sultanas and walnuts to the flour mix and stir until all are coated.In the meantime heat the coconut oil and allow to cool lightly. In a separate bowl mix the honey, milk, vanilla and maple syrup together. Add the oil and stir well. Add in the mashed banana and apricot and stir well. Once all combined at the wet mix to dry and fold in carefully until well combined.

Line a bread tray with baking paper and pour in the mix. Bake in the centre rack for 30-45 mins at 180 degrees. Rotate the tin after 20 minutes. Check the bread at 30 mins with a measuring stick and once it’s nicely brown on top it is ready. Allow to cool before removing from tin and cut, if you can stand it.

x

J

ps. would love to hear if anyone else’s banana bread brings the boys to yard or other breads for that matter and their recipes 🙂

“If we’re not willing to settle for junk living, we  certainly shouldn’t settle for junk food.” -Sally Edwards

 

let them eat cake..

So it’s the weekend and it’s dad’s birthday.

Sure I’ve been unwell, but that’s no excuse not to attempt a bit of baking. Just a little.

It can’t hurt can’t it?

Here is a shot of a new concoction. Here’s hoping it goes down well.

Introducing the Happy 66th. A ginger chocolate fruit cake infused with an espresso shot and a fresh raspberry baked centre. Topped with chocolate icing flavoured with hint of port.

All SF, LF, EF and GF of course.

Something tells me it won’t last the weekend 😉

x

J

how to offend and offend well..

Just thought I’d share a link to possibly the most offensive article I have come across on dietary/lifestyle choices featured in of all things, the Australian Financial Review.

I know all about feature articles and opinion pieces. Afterall, I have penned a few in my days as a journo. They aren’t supposed to be evenly sided. They are usually exhibit one view-point or are a cleverly formed vent straight from the mouth of a journalist who is on the forefront of news every day and should have every fact to hand.

These articles often offend, enrage or stir passionate support in their readers. They are designed to provoke some kind of a response.

But last time I checked, they actually had to be based on fact and be correct. There are so many inaccuracies in this article I don’t know where to begin. My blood began to boil from the outset on the raw, vegan and sugar-free comments and the lack of understanding on gluten intolerance.

I’m not the whingeing type nor do I like to fill my posts with vents. Today, I’m making an exception. I found the article flippant, insulting and incredibly ignorant. I, like many others who have gluten intolerance have no choice in what I eat and must avoid all foods containing gluten.

Not only is gluten detrimental to my health and but the consequences for me of ingesting gluten are severe and for many people suffering it, can include the development of bowel cancer.

It’s not a funny matter in the slightest. It is the same as making fun of peanut allergy sufferers, for ‘choosing’ to not to eat nuts. Not so funny is it? This journalist should try expering the side effects of one meal with gluten as a coeliac, then she might change her tune.

Also to correct another fallacy, those who are gluten intolerance do eat it processed foods, we just need to be careful they don’t contain additives such as wheat starch (corn, potato, tapioca starch are commonly used substitutes).

Macken is correct that some people have chosen a gluten-free lifestyle without the medical need to do so. But to typecast all those who follow a gluten-free existence is not only ignorant and lacking in compassionate, it’s also dangerous.

This flippancy and ignorance can be contagious and frankly there is enough of it already around especially when it comes to life threatening food allergies and intolerance.

I take exception to nearly everything in this article. Food choices are motivated by personal, individual and health decisions that are sometimes and sometimes not out of our control. But regardless of the lack of understanding around it, they should always be respected. If it is for the betterment of someone’s health so they can live a fully and happy life then why on earth should we criticise it?

Food for thought and for some more, read the full excerpt below.

x

J

Dietary dilemmas are a moveable feast

PUBLISHED: 23 Jul 2012 16:19:00 | UPDATED: 27 Jul 2012

Deirdre Macken

You know that adage, you are what you eat? These days, you are what you don’t eat. And you let everyone know exactly who you are by what you don’t eat.

Take permeate. Not that anyone does take it any more. For a while, it was only Tiger mums who could claim permeate-free milkshakes or even permeate-free consciousness. Now we’re all going to clear our systems of moggy milk. Phew.

Sucking up permeate is as bad as tucking into ketamine. You want to steer clear of that if you’re an additive-free person. Also melamine, tartrazine, calcium peroxide, monosodium glutamate and clenbuterol. You still eat clenbuterol? You and the hogs of China, maybe.

Many of us are gluten-free these days. We don’t eat wheat or other gluten grains, possibly because we have an ancient digestive tract. Or maybe we’re just over Tip Top. Gluten-free people visit health food stores a lot but they’re lost when they visit France.

Being gluten-free means you steer clear of a lot of processed foods. So you become processed-free (doesn’t sound snappy, does it). How about factory-free? Whatever, it means you abide by Michael Pollan’s edict that you shouldn’t eat anything with more than five ingredients. Or anything that’s processed with machinery bigger than an Oskar Mini.

Vegans don’t eat anything. Well, nothing you’d recognise away from a soy farm. They don’t eat meat, seafood, chickens, eggs or dairy products. They eat only stuff with roots and leaves and their choice helps rebalance the climate. When they die, they don’t decay. But they don’t die often.

Some Hollywood people don’t eat cooked food. They eat raw. Not in the raw (you’re thinking of Jennifer Aniston, aren’t you) but raw food. Raw food isn’t too hard to eat if you’re a vegan but it’s more of a challenge if you eat pigs and chicken. Then you become a triple-O user.

More people are giving up sugar. They are sugar-free people. In particular, they hate fructose (which might be the cause of the global obesity epidemic) but they also shun glucose, sucrose, palm sugar, corn syrup, saccharine and honey. That’s right, no honey, even in herbal tea.

Some people are geographic in their food snobbery. They won’t eat anything that comes out of China, except if it’s Chinese takeaway from up the road. Others don’t eat anything out of their neighbourhood, they are otherwise known as locavores.

Tasmanians won’t eat anything from the mainland and a lot of people are suss about eating stuff from the United States. Oh, that’s right, they don’t eat food from the US because they are GM-free. That sounds like MSG-free but it’s really genetically modified free. And the US is getting all its bees in a twist because more and more grain is GM but no one knows exactly how much. So GM-free people stick with Tasmanian food, where bees still fly free.

More discerning foodies are choosy about what period their food came from. They are the anthropologists of dietary choices.

Some won’t eat food that was discovered after the agrarian period – that’s roughly 4000 years BC (glutens are very period-minded).

But most epoch eaters are paleos. They eat stuff that cavemen ate. This means lots of raw meat, berries, root stock and honey. Obviously, they get sick of carpaccio. But they’re really excited when they spot bison on the menu. Time-conscious consumers also get into conniptions about the time of day. They schedule food around a 24-hour cycle of don’ts. They don’t eat carbs after lunch; they don’t eat fruit after breakfast and no matter what the time of day, they don’t mix carbs with protein. They run an apartheid system in their digestive tract.

Hipsters only eat food that they find. Otherwise known as dumpster-divers, they are a modern incarnation of people who only eat what they shoot themselves or only eat roadkill that they’ve run over in their own car.

Ethical eaters source their food from brands they approve. They eat nothing from Coke, Nestlé, Maccas, NASA or, basically, any company that does not sign on with Fair Trade, Cruelty-Free, Truefood, PETA, Fair Labor or Dolphin-Free.

Now, we realise that if you’re a special person, we haven’t found your no-go preference. We haven’t, for instance, covered those who only eat seasonal or those who only eat slow food. We know that some of you think potatoes are poison. We realise that many of you are more knowledgeable about the wandering habits of your chickens than the whereabouts of your children.

But we’re sure you’ll let us know.

dmacken@afr.com.au

berry nice to meet you..

I’ve been having a love affair with berries for quite a while now. All types. Raspberries, blueberries, mulberries, black berries. None are safe when I am around. Especially when I am in the kitchen.

So when I saw a recipe for a sugar loaded orange berry cake, I thought I’d have a go at turning it GF, SF and LF. As I was changing quite a few elements, I decided to stick with the eggs, at least for this attempt. I didn’t want to change too much and have it emerge as yet another GF baking disaster.

ready to go into the oven..

The Goods:

2 cups of gluten-free self rasing flour

2 tablespoons of honey

2 eggs lightly beaten

3/4 cup of almond milk

2 orange rinds

1/4 of freshly squeezed orange juice

130g coconut oil

150g raspberries

80g of blueberries

1 teaspoon of cinnamon

1 teaspoon of baking powder

Pre-heat the oven to 180c. Combine flour, baking powder and cinnamon in bowl, add the eggs, milk, rind and juice. Add the oil last and mix gently. Pour into baking dish. Use all the raspberries to top the cake, pressing them gently into mix and bake for 20 mins. Sprinkle the remaining blueberries on top and bake for a further 20 mins.

The final result? A dense, but tasty summery cake/pudding for afternoon tea or desert, best served warmed up on these chilly winter evenings. Drizzled with golden syrup or some greek yoghurt.

 

 

x

J

just like a chocolate milkshake only healthier and harder..

Golden roughs. Chocolate crackles. Snickers. All favourites of mine, prior to discovering I was GF.

I still get the occasional twinge for them, a craving every time I hear of a kid’s birthday party (chocolate crackles are always there if it’s a good birthday party) or if I catch a glimpse of the golden shimmer of the golden rough packaging.

Just enough to emit a sigh. Well, sighs will be no more since discovering this recipe courtesy of body change wellness blog.

I made a few changes, but omg these didn’t even last a day in our house. Just delicious!

The Goods:

• 1 cup shredded unsweetened coconut
• 2 tablespoons of pure Cacao
• 1 tablespoon of vegan choc chips
• 1/2 cup coconut oil
• 2 tablespoons of Honey or Maple (for vegans)
• 1 cup of chopped almonds/walnuts
• 1/3 cup of puffed rice
• 1/4 cup of flaxseed meal
• 1/4 almond meal
• 1 cup of sultanas
• 1 tablespoon cinnamon

Line a cookie sheet with parchment paper (or what I usually do is lightly grease a cookie sheet to drop cookies on). Chop the nuts- use a food processor it’s easier. In a cooking pan on medium heat melt chocolate, coconut oil and honey or maple. Remove from heat and add cinnamon, pecans, and coconut. Drop spoonfuls onto parchment paper and refrigerate until they harden or pop them in the freezer for a bit, like I did.

Simple awesome!

x

J

to egg or not to egg?……

Baking a cake. Use eggs. That’s how the mantra usually goes right?

Well not so anymore. That rule book has been thrown out and re-written. Welcome to the world of vegan cooking.

Free from animal products for ethical as well as nutritional reasons.

I’ve never felt bad, guilty or sad about eating a humble egg nor have I been able to submit to a completely vegetarian lifestyle. But there is just something about vegan cooking and food. It’s just so damn healthy.

I completely understand and respect the reasoning behind the choice to go vegan, but for me, choosing vegan options in my cooking just makes the best sense in the world. I am already making the food I bake lactose, gluten and sugar free, why not animal product free?

Not to mention for all the egg allergy sufferers out there. They deserve a bit of foodie fun don’t they?

With more than a few friends who are vegan and a couple with egg intolerance who have had to give up cake and all things tasty, I thought I would give egg free baking a try.

When contemplating egg free baking these are some of the options:

a) Cold Turkey – ie no eggs at all. Chia seeds also work well. Mix 1 tablespoon of chia seeds with eight parts water. Leave to set and until it forms a gel. Using no eggs generally mean it will take longer to cook, may be crumbly or not hold well together and can also lead to dryness. Just means upping other ingredients and adding binding agents such as honey or maple syrup for the vegans.

b) Tofu – silken tofu: It’s actually not a bad option for those who want to go egg free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes. Best option is to substitute 1/4 cup of whipped silken tofu for each egg. While baked goods won’t brown as deeply, but they will be very moist and heavy. Best suited for rich, dense and moist cakes, breads, cookies and brownies.

c) Flaxseed meal: Easy to make at home or buy ready-made from the store. Whisk/blend together 1 teaspoon of flax-seed powder with 1/4 cup of water for each egg to be replaced. It makes the baked goods heavier and dense. Flax seed has a nutty flavour and works best with recipes that are grainier and nuttier such as bread, pancakes, bran muffins and biscuits.

d) Pureed Fruit: You can use mashed bananas, unsweetened applesauce, pureed prunes, plumped raisins and softened as an egg substitute. Use a 1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary. It’s good for brownies and cakes mainly.

e) Soy Yogurt or Vegan Buttermilk: This is useful as an egg substitute in cakes, muffins and cupcakes. Vegan buttermilk is prepared by mixing non-dairy milk and vinegar together. If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with 1/4 as much baking soda. Best suitable for biscuits, bars, flatbreads, cakes, quick breads and brownies.

c) Commercial Egg Replacer Powder (like EnerG): Egg replacer powders including Ener-G, Bob’s Red Mill, Organ and other brands works best in biscuits. You can whip it together in a food processor or blender. Add one and half teaspoons of powder with two tablespoons of water. It’s completely flavourless and won’t affect the taste of the baked goods but is mainly only good for biscuits.

My go to favourites are flaxseed meal, fruit and yoghurt.

I can’t stand the smell and consistency of egg replacer. My goal with baking is for it to be as least processed as possible and somehow an artificial egg replacer in its powder form just feels wrong.

If I’m not going to use something which comes out of a chook’s bum, then I’m sure as hell not going to use something that is a powdered fake form of it.

But as everyone asks, why bother? My not just use eggs? Well, the answer is simple really. I’ve now made more than 15 baked items without it and it actually tastes better. It feels lighter, the natural flavours are stronger and is just that much easier to digest.

Who would have thought 12 months ago I would be looking at recipes online and in books and wondering, just how it would work and taste without eggs, dairy or sugar?

It might take me a little bit longer to make, but the final taste test is always worth the effort.

x

J

So my apples kissed a lime..

Anyone who knows me well knows I am a fan of lime, mint and well to be honest all of the ingredients that go into a classic mojioto. But when we were recently inundated with a surplus of limes, for the first time mojiotos were far from my thoughts.

Before I knew what I was doing, I created a new recipe – Apple Cinnamon Lime bread. So popular that I only managed one picture of it before it was demolished by the family yesterday.

The Goods:

1/4 cup of lime zest (equivalent of about three limes)

1/4 cup of lime juice (freshly squeezed post zesting)

2 cups of Plain Gluten Free flour

2 Teaspoons of Baking powder

2 Teaspoons of Bicarb soda

1 Teaspoon of Xantham gum

2 Teaspoons of Cinnamon

1/2 cup of Coconut Oil

2 Tablespoons of Honey

1 Tablespoon of Maple Syrup

1/3 cup of Sultanas

2/3 cup of Almond Milk

1 tin of Ardmona apples 400g (no added sugar)

1 Teaspoon of Vanilla Extract

 

Whisk together the flour, baking powder, baking soda, cinnamon and xantham gum. In a separate bowl mix, oil, milk, honey, maple syrup, sultanas, apples and vanilla together. Fold into the flour mix and gently stir until all are combined.  Line a bread pan with baking paper and pour mix in. Baking for 35-40 mins. Rotate 180 degrees after 20 mins. Once cooked it will have risen and be bouncy to the touch. Leave in the tin for 20 mins. Then remove and serve 🙂

x

J

 

ginger + choc + banana = one hell of a tart

Since starting this blog I’ve become a bit of a bower bird when it comes to recipes. Collecting them wherever I can and hoarding them in my room.

Then I pull them all out when I think no one is looking and salivate over them. Pondering how to make them sugar free or more vegan or lactose friendly. Kind of  a bit like how I’m sure Scrooge McDuck used to feel about his big pile of green money.  Rolling around in it. Throwing pages of recipes in the air.

Only with so many SF, GF options out there I’ve started to get braver with trying other people’s recipes by adding my own mark with some minor tweaks.

This latest discovery is courtesy of  Madeline at Pureposana and her raw chocolate and raspberry tart which inspired me to create a ginger, choc banana tart, topped with raspberries. All GF, SF, Lactose Free, Dairy Free and Vegan Friendly 🙂

Tart Base

The goods:

150g almond meal or ground almonds

50g Flaxseed meal

50g dates

A handful of raw walnuts

3 heaped Tablespoons raw cacao

2 Tablespoons of coconut oil (melted) + a little for greasing

A pinch of fresh vanilla from the pod or a drop of extract

A Teaspoon of Maple Syrup

Blend the almonds, coconut, dates, vanilla and cocoa together, slowly add the coconut oil.

Grease (a 26 by 26 cm pie tin with a removable bottom) with coconut oil. Now I decided on ramekins, because it’s quite a dense tart/pie. Entirely up to you if you use ramekins or a pie tin. Either way, fold out the crust evenly, making sure it covers the rim then place it in the fridge to set while you make the cream.

Ginger Choc Banana cream

The Goods:

200g almonds

1/2 cup of melted coconut oil

1 tbsp ginger infused honey  (I get mine from markets with chunks of fresh ginger in it)

1 Teaspoon of crushed ginger

2 Tablespoon of raw cacao

1 Tablespoon of maple syrup

2 Small mashed lady finger bananas

1/4 cup of Almond or rice milk

A drop of Vanilla essence

A pinch of cinnamon  & Nutmeg

A dash of filtered water

Directions:

If you have time soak the cashews for 10-15 mins in filtered water. Then blend the cashews with honey, vanilla and  rest of ingredients except the cacao and oil.

Next add the cocoa and oil, blend until creamy. You may have to scrape down the sides of the blender but blend until you create a beautiful smooth texture.

Take the base out of the fridge and with a spatula layer the cream on top of the bases in the ramekins or the pie tin. Refrigerate for an hour at least to set, then serve if you can wait that long.

Toppings: raspberries and crushed pistachios (to give some vibrant colour contrast)

To put it simply. This was divine. I was inspired to use the milk to break up the richness while still keeping it lactose free and I love the combination of ginger, chocolate and thought banana would add an additional creaminess.

Just delish!

x

J