Use a gluten free chocolate cake and enjoy
Light gluten free muffins with a little coconut to help them keep their shape!
The boys love them as a school lunch treat!
This recipe makes 12 muffins.
80g tapioca/arrowroot flour
80g glutinous rice flour
3 tablespoons cocoa powder
150g brown sugar
100g desiccated coconut
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 eggs, beaten
140mls vegetable oil
Preheat the oven to 170degrees Centigrade.
Line a twelve hole muffin tin with paper cases.
In a food processor, measure in the flours, cocoa, sugar, coconut, baking powder and bicarbonate of soda.
Give it a whizz to get some air into it.
Add the eggs and then with the motor running, add the milk and oil.
You will have quite a runny batter! Don’t panic!
Now pour into the prepared cases.
Bake for 20mins until risen.
Allow to cool on a wire rack.
This dip is my second youngest son’s signature dish.
If we are having a family gathering, we ask RC to make HIS dip and it always pleases.
250 g jar corn relish
300 ml sour cream
1. Fry bacon until crisp and allow to cool on paper towel.
2. Mix bacon, relish and sour cream in a bowl.
3. Refrigerate for 30 minutes to 1 hour.
4. Garnish with chopped shallots or parsley.
5. Serve with bread or crackers.
The tomatoes don’t need to be pretty, I often use seconds, their flavour is fab and I just cut off any nasty bits!
If you have lots of tomatoes, consider roasting them all, making the sauce and then freezing it in zip lock bags, labelled of course, until you need a fast dinner. Alternatively, sterilise jars and lids, bring the sauce up to the boil in a pan and then pour, carefully, into the jars and seal.
If you don’t have fresh paprika, don’t worry, capsicum works too or just do tomato sauce.
Makes 1-1.2 litres of sauce. 200mls will cover 400g dried pasta.
2kg ripe tomatoes, halved and cores removed
2 red paprika, halved, cored and cut into 5cm pieces
3 cloves garlic, sliced
a few basil leaves
1 tablespoon caster sugar
salt and pepper
olive oil to drizzle
1-2 tablespoons balsamic vinegar
Preheat the oven to…
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- 2 onions, thinly sliced
- 2 tsp. unsalted butter
- 2 cloves of garlic
- 2 bay leaves
- 6 black peppercorns
- 4 cubes of chicken stock
- 4 cups of water
- Salt and pepper to taste
- 2 slices of Udi’s Gluten-free Multigrain bread, toasted
- 1/4 cup Mozzarella cheese, grated
Bring the water to boil in a medium-sized pot and then add the cubes of chicken stock. In a larger-sized pot, sauté onions and garlic until brown in butter. Add the peppercorns and bay leaves to the onions and garlic. Then add the chicken stock into the large pot. Boil for 30 minutes. Add salt and pepper to taste, if needed. Pour the soup in a bowl- filling it 3/4 the way to leave room for a slice of bread. Place on slice of toasted bread gently on the soup. Sprinkle mozzarella cheese to cover the entire bread reaching the edges of the bowl. Broil…
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Once you tried this method of cooking chicken breast, it might become your favourite, as it happened in my family. It is simple, fast, needs only salt and pepper, and makes chicken breast amazingly tasty, moist and juicy.
It can be served on its own as a separate meal on protein days, it can be used as a source of lean protein and served warm in any vegetable, rice or pasta salads, and finally, it is perfect with rice or potato mash with vegetables on the side.
Ingredients: 2 servings as a protein part of the dish, 1+serving as protein only meal
- one large skinless chicken breast
- olive oil for frying, 1-2 teaspoons
- salt and black pepper for seasoning
- wash chicken breast and dry it with a paper towel
- slice chicken breast in 1 cm slices diagonally
- with a flat side of meat tenderiser flatten chicken breast pieces very thin
- season flatten pieces with salt and…
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If you are lucky and you don’t have to get up for work, kids, pets or a serious commitment to working out in the morning, weekends are for waking up slowly, sipping the first cup of coffee, hopefully delivered in to your hands before you even properly open your eyes, while contemplating the pleasures of a whole day ahead of you with no work. Breakfast or better yet brunch should be a leisurely affair, the perfect combination of food and relaxation.
As my mid -week breakfast tends to be a smoothie gulped down in between getting dressed and legging it out the door for work I like to take my time over prepping breakfast on the weekend.
Potato Rosti are a great basis on which to build a breakfast and if you don’t add flour they are naturally gluten free. You could have them with sausages, bacon and eggs, topped…
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