Gluten Free Chocolate and Coconut Muffins

Cooking Up The Pantry

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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.

Ingredients

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 milk

140mls vegetable oil

Method

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.

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Creamy Corn and Bacon Dip

Help! My Teenager has Coeliac Disease

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.

Ingredients

175 chopped  short cup rindless baconIMG_0749

250 g jar corn relish

300 ml sour cream

Method

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.

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Roast Tomato and Paprika Pasta Sauce with Garlic and Basil

Cooking Up The Pantry

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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.

Ingredients

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

Method

Preheat the oven to…

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French Onion Soup

The Gluten-Free You

Ingredients:

  • 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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Moist and Juicy Chicken Breast in 10 Minutes

Cooking Without Gluten

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.

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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.

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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

Preparation:

  • 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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Potato Rosti: For a Lazy Weekend Breakfast

A Home Made By Committee

VO45Rosti5If 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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