Dairy & Gluten Free Caraway Biscuits

I  have a jar of caraway seeds that has been sitting on my spice rack for over a year. I was looking for a recipe to use them up and I found it in my trusty Good Housekeeping cookbook. Use the caraway seeds sparingly, they do have a strong taste. They are also wonderful added to breads.

Ingredients:

• 225g plain gluten free flour
• 75g dairy free margarine
• 75g caster sugar
• 1 egg, beaten
• 1 egg white, beaten, to glaze
• caraway seeds, for sprinkling

Method:

Sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg and mix to a stiff paste. Roll out on a lightly floured surface, until 5mm thick. Prick with a fork and cut into rounds with a 5 cm plain cutter. Brush with egg white and sprinkle on a few caraway seeds. Place on greased baking sheets. Bake at 180C for 10 minutes or until lightly browned. Cool on wire racks.

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Dairy & Gluten Free Black Forest Traybake

You can find the original recipe by Annie Bell online at the Daily Mail web. I just changed the rich topping for a simple glace icing. This way is better suited for those on a dairy free diet. Black Forest cakes have layers of cream and cherries, you get a little taste of the real thing with this version.

Ingredients:

• 75g cocoa powder
• 3/4 tsp bicarbonate of soda
• 4 eggs
• 370g caster sugar
• 180ml vegetable oil
• 200g  self-raising flour, sifted

For the icing:

• 125g icing sugar
• 1-2 tbsp warm water
• 75g glace cherries, halved

 

Method:

Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for about 20 minutes. Preheat the oven to 180C/160C fan. Grease with a little oil a traybake tin about 30cmx23cmx4cm deep. Beat together the eggs, sugar and oil in a large bowl, then fold in the flour, and then the cocoa solution. Pour the mixture into the prepared tin and bake for 30-40 minutes until risen and firm and a skewer inserted in then a centre comes out clean. Run a knife around the edge of the cake and leave to cool.

Sift the icing sugar into a bowl, then mix in 1-2 tablespoon of warm water until the icing is thick enough to coat the back of a spoon. Scatter the cherries over the cake and drizzle the icing.

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Microwave Banana Pudding

I'm having problems uploading a picture of this pudding from my phone today. In fact I'm having lots of problems with my phone today :(

This is a super easy and tasty pudding. My son loved it and I have to say it turned out a lot better than I expected. The dough didn't quite covered the melted margarine and I just thought it wasn't going to work but it did. I used a square Pyrex oven tray that fitted nicely in the microwave. It's better to eat on the same day because the bananas on top will brown. Enjoy.

Ingredients:

• 100g dairy free margarine, plus extra for greasing
• 2 ripe bananas
• 100g caster sugar
• 100g gluten free self-raising flour
• 2 tsp ground cinnamon
• 2 eggs
•  2 tbsp milk
• icing sugar to dust

Method:



Put the butter in a 1 litre baking dish and microwave on High for 30 seconds - 1 minute until melted. Add 1 and a half bananas, mash into the melted margarine, then add the sugar, flour, cinnamon, eggs and milk. Mix together well. Slice the remaining banana over the top, then return to the microwave and cook on High for 8 minutes until cooked through and risen. Serve warm, dusted with icing sugar.

Another great recipe idea from the free GoodFood app.

Ground Rice and Almond Pudding

Mmmm, I really need to learn how to take better pictures, compared to other blogs' pictures mine look pretty poor... I normally take the photos in the evening when the lighting is quite bad and I keep fighting with the flash in my phone, which makes everything look unnatural, plus I'm generally too tired to care :(  Gotta try harder. Any tips?

This pudding is sooooo aromatic it's almost perfumed. I just love the smell and taste of cardamom pods but I seem to be the only one in my family that feels this way. Have a go and judge for yourself, it's worth a try.

I think this recipe came from the back of one of those big ground rice bags you find in Asian stores, I just changed the method sligthly.


Ingredients:

• 50g ground rice
• 25g ground almonds
• 4 green cardamom pods, crushed
• 1 litre almond milk
• 6 tbsp sugar
• 1 tbsp rose water

Method:

Place the ground rice, almonds, green cardamoms and sugar in a saucepan. Add the almond milk and bring to the boil, lower the heat and cook for about 10 minutes or until the rice mixture thickens to the consistency of a creamy chicken soup. Keep stirring to prevent sticking. Add the rose water and continue to cook for a further 2 minutes. It will thicken a bit more when it cools.

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Dairy and Gluten Free Pizza

I have tried to make gluten free pizza before with very sad results. This pizza tasted like the real thing, like a deep pan pizza. I left the toppings for too long in the oven and they came out a bit dry (as you can see in the picture), 15 minutes when 5 should have been plenty as I wasn't cooking them just reheating them. Now I know better...

The dough is made with Dove's gluten free white bread flour and all you have to do is follow the oven baked bread recipe, half the rising time and bake for 40/45 minutes.

Ingredients:

• 450g white bread flour
• 1/2 tsp salt
• 2 tsp quick yeast
• 2 tbsp sugar
• 325ml warm rice milk
• 1 tsp vinegar
• 2 eggs
•  6 tbsp oil

Topping:

• Tomato puree
• Canned tuna
• Anchovies
• Sliced black olives
• Capers (optional)

Method:

Mix the flour, salt, yeast and sugar. In a large bowl beat in the milk, vinegar and eggs. Add the flour and mix to form a sticky dough. Continue mixing adding the oil. Spread dough out onto a large oiled oven dish (I used a rectangular Pyrex dish). Cover and leave to rise in a warm place for 30 minutes then bake in a preheated oven (220C/Fan 200C) for 35-40 minutes. Spread the top with tomato puree, sprinkle with tuna, add anchovies, olives and capers and bake for a further 5 minutes.


Other low FODMAP toppings

1. Ham, pinapple
2. Ham, bacon, tomatoes
3. Sundried tomatoes, chicken, baby spinach
4. Gluten free sausages, ground beef, ham
5. Bolognese sauce (see my recipe)

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Low FODMAP Aubergine Omelette

I love fried aubergines and for me the best way to eat them is in omelettes. Aubergines soak up a lot of oil and I can only eat a handful when fried as they make me feel full straight away but in omelettes there's no stopping me!

You don't have to peel the aubergine for this recipe but my family doesn't like the skin so I normally do.

Ingredients:

• 6 eggs
• 2 medium aubergines, sliced
• salt to taste
• 1 tbsp rice milk (optional)
• sunflower oil for frying

Method:

Fry the aubergines in plenty hot oil for a few seconds on each side until soft and lightly coloured but not browned. Reserve on a plate covered with kitchen paper to absorb excess oil. Beat the eggs with the salt and the rice milk, the milk is not necessary but I find omelettes come out fluffier if you add some.  Add the aubergine slices and mix. Pour this mixture in a lightly oiled medium frying pan on a low heat and wait a few minutes before turning until you can see most of the top is cooked. I put a plate on top of the pan and flip it over quickly, then put the omelette back in the pan, uncooked side down. If you don't feel brave enough to flip it cook the top under the grill for a few minutes.
 

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Dairy & Gluten Free Passion Cake

It's been a while since my last post. I feel as if I have been sick for the whole month of February. Not with tummy problems but with the flu. When I think I have something under control another health problem crops up. I am well recovered from the flu but now I've got sinus problems. Oh well, enough moaning...

Today's recipe is Passion Cake, which is a meeting between carrot cake and banana bread.


Ingredients:

• 200m sunflower oil
• 250g caster sugar
• 3 eggs, separated
• 3 tbsp rice milk
• 100g grated carrots (about 1 medium carrot)
• 2 ripe mashed bananas
• 300g gluten free flour
• 1 tbsp baking powder
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 50g chopped walnuts

Frosting:

• 40g dairy free spread
• 140g icing sugar
• 1 tbsp rice or almond milk
• 1/4 tsp vanilla extract
• cinnamon for sprinkling

Method:

Preheat the oven to 180C. Grease a deep round 20cm loose bottom tin with a little sunflower oil and line the base with baking paper. Whisk the oil and sugar in a bowl followed by the egg yolks and milk. Fold in the carrot and banana. Sift the flour and baking powder together and stir in the spices and walnuts.
In a separate bowl, whisk the egg whites until stiff and fold them into the cake mixture. Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean.

Spread the frosting when cool: cream the spread, sugar and milk together. Then add the vanilla extract and mix.

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