tag:blogger.com,1999:blog-71512654322985449922024-03-13T12:08:30.729-07:00Lavendilly KitchenLavendilly House - Growing Golden ChildhoodsLavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-7151265432298544992.post-13283228355533947382010-04-18T16:40:00.000-07:002010-04-18T16:40:50.551-07:00Raw Paw Paw Smoothies<i>1 quarter of a fresh paw paw, chopped, with seeds removed</i><br />
<i>2 cups non-dairy milk (almond/oat/rice ...)</i><br />
<i>1/2 cup yogurt (I used sheeps)</i><br />
<i>1 tbs flaxseed oil</i><br />
<i>1 apple, peeled, cored and chopped.</i><br />
<i>2 tbs honey/maple syrup</i><br />
<i>1/2 cup almond meal</i><br />
<br />
Put all ingredients together into the blender and whizz together until you are sure the apple is well blended and it is a lovely creamy orange colour. My children love it.Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-13540397079371289022010-04-18T16:34:00.000-07:002010-04-18T16:48:20.276-07:00Pumpkin and Pecan Cookies<i>1/2 cup coconut butter</i><br />
<i>1/2 cup brown sugar</i><br />
<i>2 tbs maple syrup</i><br />
<i>1 tsp vanilla extract</i><br />
<i>2 eggs</i><br />
<i>1 cup mashed pumpkin</i><br />
<i>2 1/2 cups flour (I used a combination of rice/buckwheat/besan/tapicoa)</i><br />
<i>1 tsp baking powder</i><br />
<i>1 tsp xantham gum</i><br />
<i>1/2 cup almond meal</i><br />
<i>1/2 cup pepitas</i><br />
<i>2 tsp pumpkin spice (mixture of cinnamon, ginger, nutmeg)</i><br />
<i>pecans</i><br />
<i><br />
</i><br />
<b>METHOD</b><br />
Cream coconut butter and brown sugar together.<br />
Add eggs, vanilla and molasses/syrup and keep beating.<br />
Stir in mashed pumpkin.<br />
Sift flours, baking powder, spices and xanthum gum together, then stir into mixture with the almond meal and pepitas.<br />
<br />
Place dollops of mixture on a baking tray and position a pecan on top.<br />
Bake in a moderate oven until cooked through.<br />
<br />
I don't think this recipe is exactly what I did - mine turned out a bit chewy and I think I may have changed things as I wrote them down. Have a play and give me some feedback on this recipe.<br />
<br />
They are still yummy!<br />
<br />
I would recommend storing them in the freezer and defrosting them before you want to eat them. Like all gluten-free baked goods these are best eaten the day you make them.Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com2tag:blogger.com,1999:blog-7151265432298544992.post-47731377873339940802010-04-18T01:22:00.001-07:002010-04-18T01:22:44.347-07:00Pumpkin is the new Tomato! Pumpkin Bolognaise and Home-made Pasta<span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"></span><br />
<div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">I just had to write a quick blog to tell you about my dinner tonight!! It was so yummy.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">It can be made vegetarian without the mince. Just as delicious.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><br />
</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Pumpkin Bolognaise with Home Made Rice and Corn Pasta</strong></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 of a large home-grown pumpkin, chopped</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 onion</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">garlic (as much as you like)</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">your favourite spices (I used cinnamon, cumin, salt and pepper tonight)</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">ghee</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">250g mince</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">water</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">coconut cream (optional)</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">home-made pasta</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Saute the onion, garlic, pumpkin and spices in the ghee until the pumpkin has begun roasting a little on the outside and the onion and garlic are softened. I cooked the mince separately and added it after the sauce was made, but I suppose you could cook it all together. I like one-pot meals. Less to wash up <img alt=":)" class="wp-smiley" src="http://s.wordpress.com/wp-includes/images/smilies/icon_smile.gif" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; border-width: initial; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Add a little water – just enough to cook the pumpkin through.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Mash up the pumpkin with a potato masher. It doesn’t have to be silky smooth. I like mine textured.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">If you think your bolognaise sauce is a little thin you can thicken it a bit with some arrowroot flour and/or pour a little coconut cream into it. I did both because I was making it up on the spot. The coconut lightens the colour, and gives the sauce a sweet, smooth and creamy taste. I like it.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Serve it on top of home-made pasta made with <a href="http://www.thewholegang.org/2010/03/great-gluten-free-pasta-challenge/" style="border-bottom-color: rgb(153, 102, 51); border-bottom-style: dashed; border-bottom-width: 1px; color: #265e15; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">this recipe</a> from The W.H.O.L.E Gang – one of my favourite gluten-free cooking blogs. This pasta is super easy to make and super quick to cook. Best of all you can make twice the amount, roll it flat and freeze it for future meals.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Tonight I made our pasta with 2/3 brown rice flour and 1/3 maize flour. The recipe recommends rolling it thin enough to read newspaper from but mine was thicker than that. I rolled it between two floured (with rice flour) sheets of baking paper, rather than the plastic wrap suggested in the recipe. I found it much easier to peel off the paper and pop in the water.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Our pasta was thick and chewy, it cooked in just a few minutes and was delicious with the pumpkin sauce, although I couldn’t help wishing for a bit of parmesan cheese to sprinkle through it. I have just learned that pecorino cheese, made from sheep’s milk, can be used like parmesan, so I”ll be hunting some of that down for the next time we eat this yummy dinner.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Yet again, our dinner was consumed before a photo was taken.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Yay! I can eat bolognaise again. I think I’m starting to get over tomatoes now that I’ve realised that life can go on without them!</div>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-39141175195391656292010-04-04T22:12:00.000-07:002010-04-04T22:12:36.082-07:00Sunflower SliceI was looking for a gluten-free slice that was choc-full of seeds like the amaranth slice I bought from Mrs Flanneries last week - sooooo sweet and yummy! It is preferrable if you have soaked and then dried all your nuts and seeds first, but I was in too much of a hurry for something sweet. It is Easter and it is challenging watching everyone else eat chocolate! This is what I came up with:<br />
<br />
1 cup sunflower seeds<br />
1 cup quinoa flakes<br />
1 cup brown rice flour<br />
1/2 cup puffed millet<br />
1/2 chopped nuts<br />
1/2 cup honey / maple syrup<br />
1/2 cup ghee / coconut oil<br />
1/2 tahini<br />
<br />
Mix dry ingredients in a bowl.<br />
Melt honey and ghee in a saucepan until blended.<br />
Add wet ingredients to dry ingredients then add the tahini.<br />
Mix it well. It should be pretty sticky!<br />
Spread it on a tray that you have greased well or lined with baking paper.<br />
Cook in a moderate oven until golden on top.<br />
Cool before cutting into squares.Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-202654388838836982010-04-02T01:50:00.000-07:002010-04-02T01:50:42.645-07:00No-Tomato Pasta Sauce<span class="Apple-style-span" style="color: #333333; font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px;"></span><br />
<div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">I’m really missing tomatoes.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">I eat them in my salad, with my pasta as a sauce and as an ingredient in most of the meals I cook. I’ve recently made meatloaf without tomato sauce and that was fine and I can make a yummy dairy-free and gluten-free veggie lasagne with a pumpkin sauce … but how do you enjoy spaghetti bolognaise without tomatoes? It was dreams of spaghetti bolognaise that broke me in my vegetarianism during my first pregnancy and we have continued to eat it almost fortnightly ever since. It is a good fall-back meal when you’ve run out of ideas to feed the family – and my bolognaise sauce is always pumped full of grated carrots and zuchini, mushrooms, beans … whatever else I can find. It is hard to do without a reliable fall-back meal!!</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Today I found a recipe that is perfect and I challenge you to make it and give it to your family and see if they notice the difference! It was so yummy, it looked even redder than tomato pasta sauce, it was as sweet and flavoursome and the texture was just perfect. I am looking forward to using this sauce as a ketchup (add a bit more vinegar and maple syrup), a pizza sauce (when I master gluten-free bases) and in gluten-free lasagne too. Mmm maybe even for baked beans … I still haven’t mastered home-made baked beans …have had a pot of beans cooking in the oven ALL day and still the beans are a little on the crunchy side, even with a 24 soak and ages of boiling even before <em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">beginning</em> the recipe (but that is another story!)</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">I found the original recipe for the nightshade-free sauce<a href="http://cavemanforum.com/index.php?topic=2686.0" style="border-bottom-color: rgb(153, 102, 51); border-bottom-style: dashed; border-bottom-width: 1px; color: #265e15; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"> HERE</a> – but of course in the process of cooking there were a few changes made, so I feel ok about putting the recipe up on this blog. I will post it in the Kitchen Garden when Blogger lets me!</div><h2 style="font-family: Georgia, Verdana, Arial, serif; font-size: 1.4em; font-weight: normal; letter-spacing: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"></h2><h2 style="font-family: Georgia, Verdana, Arial, serif; font-size: 1.4em; font-weight: normal; letter-spacing: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">No-Tomato Pasta Sauce</h2><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 carrots,</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 beetroot</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2/3 cup of water</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 tbs apple cider vinegar</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 tbs lemon juice</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 tsp celtic sea salt</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">sprinkle of dried herbs or a chopped handful of fresh herbs</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 diced cooked onion</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 clove garlic, crushed.</em></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"></div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Steam the carrots and beetroot until they are tender and then blend them together</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Cook the onions and garlic with the herbs and add this to the sauce with water and vinegar. Blend it together if you like a smooth sauce or just mix well if you like a bit of texture. My husband was making this and he added a bit of maple syrup to the sauce – but I am of the thinking that beets and carrots make it sweet enough.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Add any other ingredients you like: cooked ground meat for bolognaise or beans and spices for mexican.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">This recipe made enough for two meals, so I froze the second half.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">We ate ours tonight with a bit of cubed cooked ham, mushrooms and green beans and served it on top of <a href="http://www.thewholegang.org/2010/03/great-gluten-free-pasta-challenge/" style="border-bottom-color: rgb(153, 102, 51); border-bottom-style: dashed; border-bottom-width: 1px; color: #265e15; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">home made gluten free fettucine</a> that my husband made in our Samson juicer. The recipe is intended for the dough to be rolled between sheets of plastic wrap, then sliced and cooked … but it didn’t work out tonight. Instead the juicer saved the day and worked wonders for creating tasty pasta noodles to serve with this dish. The cook in just a few minutes!</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">I thought of taking a photo of our meal about halfway through eating it.</div><div style="line-height: 1.6em; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0.7em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;">Trust me, it was delicious!</div>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-1280960300703266462010-04-01T19:26:00.000-07:002010-04-01T19:26:53.074-07:00Sprouted Sunflower Seed Patties or DipI have recently had to make an adjustment to my diet and am now enjoying foods free of gluten, dairy, soy and nightshades. So I am experimenting with food!<br />
<br />
This recipe was initially given to me as a delicious sunflower dip, but I wanted to make some patties that I could keep in the freezer for lunches - as I have been finding lunches a bit of a challenge without bread handy to make yummy sandwiches with - so I added the almond meal, oil and the egg to hold it together. If you leave these ingredients out it will make a really lovely sunflower dip.<br />
<br />
1 cup sunflower seeds<br />
2 stalks celery, chopped<br />
1 onion, chopped<br />
1 clove garlic, crushed<br />
1 cup almond meal<br />
Handful of your favourite herbs (I used parsley)<br />
Your favourite spices (I use cumin, and garam masala)<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 egg</div>2tbs coconut oil<br />
1 carrot, grated<br />
<br />
METHOD<br />
Soak the sunflower seeds overnight. Rinse in the morning and twice during the day. Leave in the bowl until sprouts appear.<br />
<br />
Place sunflower seeds, onion, celery, garlic, almond meal and herbs into the blender and pulse until mixed well. Add egg and coconut oil and blend again until well mixed. If mixture looks too dry add a little bit more oil.<br />
<br />
Spoon mixture into a bowl and stir through grated carrot.<br />
<br />
Form into patties. If they go in the fridge for about half an hour they will be nice and firm for cooking.<br />
<br />
Cook under the grill or in a pan with a bit of ghee or oil.<br />
<br />
Serve with your favourite dipping sauce and salad or cool on a tray and wrap individually in cling wrap or between sheets of baking paper in a container for storing in the freezer. This way you can take out patties 1 at a time as you need them.Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-29994544218430665082010-02-19T00:38:00.001-08:002010-02-19T00:39:06.266-08:00Simone's Magic Muffins<div style="text-align: center;">Another of my friends posted this delicious muffin recipe - perfect for lunchboxes.</div><div style="text-align: center;"><a href="http://theeverydaymum.blogspot.com/2010/02/simones-magic-muffins.html">http://theeverydaymum.blogspot.com/2010/02/simones-magic-muffins.html</a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Ud3hIr58BXU/S347GyGD0mI/AAAAAAAAAVQ/23nwTqANsJM/s1600/random+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/_Ud3hIr58BXU/S347GyGD0mI/AAAAAAAAAVQ/23nwTqANsJM/s320/random+012.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-24138793445490112942010-02-17T19:28:00.001-08:002010-02-17T19:28:42.856-08:00Fail Proof CookiesMama Moontime posted this fantastic recipe for fail proof cookies - and so easy to make with children for a quick treat at after school!<br />
<br />
<a href="http://www.mamamoontime.com/2010/02/worlds-easiest-biscuit-cookie-recipe.html">http://www.mamamoontime.com/2010/02/worlds-easiest-biscuit-cookie-recipe.html</a>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-4923002917460596182009-09-23T03:07:00.000-07:002009-09-23T03:07:15.251-07:00Easy Baked Raspberry Coconut SliceThis one comes from my old text book from Year 10 Home Economics. Would you believe they asked us to use the <span class="Apple-style-span" style="font-style: italic;">The Australian </span><span class="Apple-style-span" style="font-style: italic;">Women's Weekly Basic Cookbook (1988)</span>? It is a very basic cookbook but I have used it so often since then. It is full of simple cooking ideas. Not very imaginative, but very yummy.<br />
<br />
So, at the very back you will find this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_xMn0OSI6Ugo/SrnxrTlv1BI/AAAAAAAAAvI/z_sYD68Kf_8/s1600-h/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_xMn0OSI6Ugo/SrnxrTlv1BI/AAAAAAAAAvI/z_sYD68Kf_8/s320/001.JPG" /></a><br />
</div><br />
Here it is. Kids can help make it too:<br />
<br />
1 1.2 cups plain flour<br />
100g butter<br />
1 egg yolk<br />
2 tbs water<br />
1/2 cup raspberry jam<br />
1 cups coconut<br />
2 eggs. lightly beaten<br />
1/2 cup sugar<br />
<br />
1) Sift flour and rub in butter. Add egg yolk and enough water until you can press ingredients into a firm dough.<br />
<br />
2) Knead dough gently until smooth then press into 19cm x 29 cm lamington pan. Use a flat sided glass to roll it evenly into the pan. Bake in moderately hot oven for about 20 minutes. Stand 10 minutes.<br />
<br />
3) Spread jam evenly over pastry base.<br />
<br />
4) Combine coconut, eggs and sugar (I add the white from the previous egg too). Mix with fork until all the coconut is moist.<br />
<br />
5) Spread mixture over jam. Do not flatten. Bake in moderate oven for about 20 minutes or until golden brown. Cool in pan.Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com1tag:blogger.com,1999:blog-7151265432298544992.post-41069586880193467352009-09-23T02:55:00.000-07:002009-09-23T02:55:44.601-07:00Chick Pea SausagesTonight's dinner won an award. I even got the comment "these are better than real sausages" from my husband. That says a lot!<br />
<br />
These yummy sausages resulted from a quick "what is in the cupboard?" scan. Let's see ... I had some almond meal, some chick peas, a tin of butter beans, a tin of coconut milk and lots of potatoes. End of pay week. Not much left. I knew there would be a riot if I served chick pea curry <span class="Apple-style-span" style="font-style: italic;">again</span>...so no coconut milk tonight.<br />
<br />
Another of my favourite recipe books has a recipe for what I thought were red bean sausages. I figured butter beans would do, but when I checked the book there were no beans in the recipe at all ... so I put them back in the cupboard but I'm not sure why because by the time I'd finished with it, the dinner I made had only three ingredients in common with the original recipe: cheese, onion and egg!<br />
<br />
Here is the original recipe, from Alison and Simon Holst's <span class="Apple-style-span" style="font-style: italic;">Very Easy Vegetarian Cookbook</span>:<br />
"Cheese and Onion Sausages" (p88)<br />
1 small onion<br />
1 1/2 cups grated cheese<br />
3 cups soft breadcrumbs ( I used almond meal)<br />
1/2 tsp salt<br />
1/4 tsp sage and thyme (I only had Rosemary - threw a dash of cumin in too)<br />
pepper to taste<br />
2 large eggs<br />
1/4 cup breadcrumbs to coat (I used almond meal again)<br />
<br />
The recipe says finely chop onion and mix with ingredients and 1 of the eggs. Roll into sausages, dip into the 2nd egg (beaten well - acutally they just use the egg white but I forgot that bit).<br />
<br />
BUT I added about a cup of chick peas that I put through the mincing function on my juicer, and a cup of grated carrot (suggestion from my son) and I rolled it in almond meal to make it gluten free.<br />
<br />
Put in the fridge for half an hour then shallow fry in a little oil. Don't cook for too long or the cheese melts inside and they fall apart!<br />
<br />
I served with a gluten-free pasta salad, and a home made gravy.<br />
Yummy.Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-18049338023004328662009-09-05T16:06:00.000-07:002009-09-05T16:08:32.348-07:00G rated and M rated tahini cookies<span style="font-weight: bold;">The G rated version</span> of this comes (again) from the <span style="font-style: italic;">Recipes to the Rescue</span> book, but I have changed it a bit.<br />
<br />
INGREDIENTS:<br />
1/2 cup brown rice flour<br />
1/2 cup barley flour<br />
1/4 tsp bicarb of soda<br />
1/2 tsp cream of tartar<br />
1/2 - 1 tsp ground ginger. OR 2 tsp carob powder<br />
1/2 cup tahini (the original recipe used ground pecans)<br />
2 tbs honey (original recipe uses 1 tbs honey, 1 tbs maple syrup)<br />
4 tbs citrus juice (original recipe uses 2 tbs but I found this too dry)<br />
<br />
<br />
Sift dry ingredients, add wet ingredients.<br />
Knead lightly and roll into small balls.<br />
Place balls on a baking sheet and press down with the back of a fork<br />
Bake 15 - 20 minutes in moderate oven.<br />
Yummy with chopped nuts, dried fruit or small choc bits.<br />
<br />
<span style="font-weight: bold;">MA Rated Tahini Cookies</span><br />
<br />
1 cup tahini (crunchy peanut butter is also delicious)<br />
1 cup sugar (ok - you don't need the full cup)<br />
1 cup crushed chocolate bits (use the best!!)<br />
1 egg<br />
<br />
Sounds like it won't work but it does. Mix it all up really good and drop small spoonfuls on a tray. Bake in mod oven about 15 minutes. They'll spread a bit but they do keep their structure. This recipe was sent to me by my sister-in-law. I made a batch last night for Father's Day, but ate them with the women who came over to make dolls with me....so I'm making another batch this morning!!Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com2tag:blogger.com,1999:blog-7151265432298544992.post-11098617674078876602009-08-21T22:30:00.000-07:002009-08-21T22:37:43.070-07:00Wacky CakeThis delicious recipe is from my friend Lianne and it is a family favourite. It is perfect for birthday cakes when you want to avoid chocolate but still want a yummy moist cake. It is dairy-free and can be made gluten-free too, which makes it a cake for everyone. It can be made with self-raising flour - just omit the baking powder and vinegar. I'm guessing it is called a wacky cake because it is made directly in the pan you cook it in. I like that - less to wash up :)<div><br /></div><div>INGREDIENTS</div><div><div><br /></div><div>1 1/2 cups plain flour</div><div>1/3 cup honey or 1/2 cup brown sugar</div><div>1 tsp baking powder</div><div>1/2 tsp salt</div><div>3/4 cup carob powder</div><div>1 tsp vanilla</div><div>1 tsp vingear</div><div>1/3 cup oil</div><div>1 cup water</div><div>1/2 cup optionals (eg chopped dates, sultanas, nuts etc)</div><div><br /></div><div>METHOD</div><div><br /></div><div>Mix dry ingredients in an ungreased non-stick pan.</div><div>Add wet ingredients and mix really well</div><div>Cook 20 - 25 minutes at 180C</div></div>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-85091562059358380812009-07-23T21:11:00.000-07:002009-07-23T21:12:12.662-07:00My Fave Childhood CookiesHere's another yummy recipe that I grew up with - one of those ones that was written down on a bit of cardboard and passed from Nana to Mum to Me. I love these little numbers. I make them gluten free by using puffed rice instead of oats, and gluten-free flour instead of wholemeal flour.<div><br /></div><div>1 cup butter</div><div>1/2 cup brown sugar (you can use less)</div><div>2 eggs</div><div>1/2 tsp vanilla essence</div><div>1 cup SR wholemeal flour</div><div>1/2 tsp cinnamon or mixed spice</div><div>1/2 tsp salt</div><div>I cup sultanas / chopped dates</div><div>3 cups rolled oats</div>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-57836792467460905262009-07-23T14:24:00.000-07:002009-07-23T21:24:59.949-07:00Self-Saucing Pudding<span class="Apple-style-span" style=" ;font-family:arial;font-size:13px;">This yummy pudding I made for Thursdays playgroup:<div><br /></div><div>I doubled the recipe, and used carob instead of cocoa, soy instead of milk and SR gluten-free flour instead of wheat flour</div><div>and made a little extra sauce to pour over the top ;)</div><div><br /></div><div>60g butter</div><div>1/2 cup sugar</div><div>1 egg</div><div>1 cup SR flour</div><div>1 tbs cocoa</div><div>1/2 cup milk</div><div>extra 1/2 cup sugar<br />extra 1 1/2 tbs cocoa</div><div>1 1/2 cups boiling water</div><div><br /></div><div>METHOD</div><div>1. Cream butter and sugar</div><div>2. Add egg and beat well</div><div>3. Fold in sifted flour and cocoa alternatively with milk</div><div>4. Place mixture into a greased ovenproof dish</div><div>5. Mix extra sugar, cocoa and boiling water and pour over mixture.</div><div>6. Bake in a moderate oven, 180 - 190C for 35 to 40 minutes</div><div><br /></div><div>serves 4 - (apparently! I can eat it all myself)</div></span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com1tag:blogger.com,1999:blog-7151265432298544992.post-48385131761987880202009-06-25T22:16:00.000-07:002009-06-25T22:19:40.351-07:00Pistachio Banana Cardamom Cake<span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; font-family:Trebuchet;font-size:13px;"><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-size:11px;">I found this receipe on the blog <a href="http://www.homemaderainbows.blogspot.com/">www.homemaderainbows.blogspot.com</a></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-size:11px;">Leanne I hope you don't mind me using it - please contact me</span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-size:11px;">Jennifer (jennifer@ceremonieswithspirit.com)</span></div><div><span class="Apple-style-span" style=" font-style: italic; font-weight: bold;font-size:11px;"><br /></span></div><div><span style=" ;font-size:85%;">2 cups plain flour<br />3/4 teaspoon bicarb soda<br />1/2 teaspoon salt<br />1/2 cup sugar<br />1/2 cup packed brown sugar<br />1/4 cup butter, softened<br />2 large eggs<br />3 mashed ripe bananas<br />1/3 cup reduced-fat sour cream<br />1/2 teaspoon ground cardamom<br />1/3 cup finely chopped pistachios<br /></span></div><div><span style=" ;font-size:85%;">Preheat oven to 180° C.</span></div><div><span style=" ;font-size:85%;">Combine the flour, baking soda, and salt in a bowl.<br />Place sugars and butter in another large bowl, and beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom and beat until blended. Add flour mixture then beat at low speed just until moist. Stir in the pistachios. Spoon batter into a greased and lined tin. Bake at 180° for about 1 hour or until a wooden skewer inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.</span></div><div><span style=" ;font-size:85%;">Ice with orange icing.</span></div><div><div><span style=" ;font-size:85%;">To make the orange icing combine icing sugar (approx3/4 to 1 cup), freshly squeezed orange juice and orange zest (about a tablespoon)with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">whisk</span>. Adjust your ingredients until you achieve your required consistency. A good hint is to add your orange juice slowly so as not to make your icing too runny....if this happens simply add more icing sugar.....and round you go! Enjoy!</span></div></div></span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-74465062428983345982009-06-24T22:13:00.001-07:002009-06-28T02:17:41.391-07:00Banana Ice Cream<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family:Arial;font-size:15px;"><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size:18px;">Contributed By Jen McCormack</span><br /></div><span style="color:#274f03;"><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-weight: normal; color: rgb(102, 102, 102); clear: both; font-size:130%;"><span style="color:#274f03;">Dish history</span></h2><span style="color:#274f03;">I can't believe how long it took me to discover the magic qualities of frozen bananas ....</span><span style="color:#274f03;"><br /><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-weight: normal; color: rgb(102, 102, 102); clear: both; font-size:130%;"><span style="color:#274f03;">Ingredients <br /></span></h2><span style="color:#274f03;">· Bananas, chopped into chunks<br /></span><span style="color:#274f03;"><span class="Apple-style-span" style="font-size: 56px;"><br /></span>Chop bananas into large chunks and freeze in a container<br /><br /></span><span style="color:#274f03;"><span class="Apple-style-span" style="font-size: 56px;"></span>Push bananas through the mincing attachment on your juicer or blend them together in the food processor.<br />You can add cubes of frozen yogurt or coconut milk - this is better done in a food processor. Juicers don't like frozen liquids much.<br />You can also add a few pieces of other frozen fruit such as berries or mango.<br /><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-weight: normal; color: rgb(102, 102, 102); clear: both; font-size:130%;"><span style="color:#274f03;">Comments</span></h2><span style="color:#194203;"><span style="color:#274f03;"><span style="color:#194203;">This doesn't need sweetening at all and is a completely acceptable alternative to ice cream for young children, particularly if they can make it themselves. ALWAYS have some frozen bananas in your freezer!</span></span></span></span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-61477064428065449682009-06-24T22:12:00.000-07:002009-06-24T22:13:00.865-07:00Creamy Rice Pudding<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial; font-size: 15px; "><div><span class="Apple-style-span" style="color: rgb(19, 69, 6); font-size: 18px; ">Contributed By Jen McCormack, from "the Moosewood Cookbook"</span><br /></div><span style="color:#134506;"><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#134506;">Ingredients <br /></span></h2><ul style="margin-top: 0.1em; margin-right: 0px; margin-bottom: 0.8em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-position: outside; list-style-image: none; list-style-type: disc; "><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">2 cups cooked rice</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">2 eggs</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">1 cup milk</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">1/3 cup honey or malt</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">1 tsp vanilla</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">1/2 tsp salt</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">handful of r aisins/chopped dates</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">1/2 tsp connamon</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">dash of nutmeg</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">2 tsp fresh lemon juice</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">1 cup yogurt/cream<br /></span></li></ul><span style="color:#134506;"><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#134506;">Method</span></h2><ol style="margin-top: 0.1em; margin-right: 0px; margin-bottom: 0.8em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">Beat eggs, milk, honey/malt together in a blender/whisk by hand.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">Combine with cooked rice and remaining ingredients, except yogurt/cream.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">Spread into a buttered cake/loaf pan and bake (180 degrees)</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">Stir well every 8-10 minutes during baking.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">Remove after 25 minutes.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">It will be loose but will solidify as it cools.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">After it has cooled 10 minutes, stir in yogurt/cream.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#134506;">Eat it hot, warm or cold.</span></li></ol></span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-71971623890811472452009-06-24T22:11:00.000-07:002009-06-24T22:12:04.882-07:00Apple Crumble<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial; font-size: 15px; "><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size: 18px; ">Contributed By Jen McCormack</span><br /></div><span style="color:#274f03;"><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Dish history</span></h2><span style="color:#274f03;">This recipe supplied during a <i>Toward Health and Healing </i>Course that I attended in 2007. It's intention was to give an example of how to use rye flour in regular cooking with children in the kindergarten. So there are lots of apples in thic recipe!<br /></span><span style="color:#274f03;"><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Ingredients <br /></span></h2><ul style="margin-top: 0.1em; margin-right: 0px; margin-bottom: 0.8em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-position: outside; list-style-image: none; list-style-type: disc; "><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">18 - 20 apples<br /></span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">2 cups rice flour</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">1 cup rye flour</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">1 cup coconut</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">1/2 cup honey</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">200g butter</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">sultanas</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">yogurt to serve</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">for those without nut allergies you can add half cup each of sunflower and sesame seeds<br /></span></li></ul><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Before you begin <br /></span></h3><span style="color:#274f03;">Preheat the oven to 180°C. <br /><br /></span><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Method</span></h3><ol style="margin-top: 0.1em; margin-right: 0px; margin-bottom: 0.8em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">Melt butter and honey on the stove, and combine with dry ingredients.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">With children, chop apples and put into two oiled glass baking dishes.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">add a dash of water to each baking dish, sprinkle apples with a handful of sultanas plus crumble mix.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">Bake at 180 degrees for approximately 30 minutes or until browned.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">Swap dishes about halfway through cooking to brown evenly.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">Use half a large container of yogurt in two little brown bowls to serve.</span></li></ol></span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-80929341202615470062009-06-24T22:10:00.000-07:002009-06-24T22:11:13.945-07:00One-Bowl Muffins<span class="Apple-style-span" style="border-collapse: collapse; color: rgb(51, 51, 51); font-family: Arial; font-size: 15px; "><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size: 18px; ">Contributed By Jennifer McCormack</span><br /></div><span style="color:#274f03;"><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Dish history</span></h2><span style="color:#274f03;">This is another recipe that has formed itself over time. I bake a lot with children and it isn't easy when you have bowls and spoons everywhere. Much easier to pass one bowl around for each child to have a turn at stirring!! Of course if you are adding bananas to the muffins then you may need an extra bowl for the mashing (which is a task children LOVE to do)<br /></span><span style="color:#274f03;"><br /><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Ingredients · List quantity of ingredients</span></h2><ul style="margin-top: 0.1em; margin-right: 0px; margin-bottom: 0.8em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-position: outside; list-style-image: none; list-style-type: disc; "><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">2 cups self raising flour (I like to use half wholemeal / spelt and half white to make them a bit lighter)</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">1 cup milk (or oat/rice/soy/almond milk)</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">2 tbs oil</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">2 tbs golden syrup</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">1 egg (can be made without egg)</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">chopped apple/pear/mashed banana/sultanas ... whatever you have to put in there today!</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">1tsp cinnamon<br /></span></li></ul><span style="color:#274f03;"><br /></span><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Before you begin</span></h3><span style="color:#274f03;">Preheat the oven to 180°C. Grease muffin trays<br /><br /></span><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Method</span></h3><span style="color:#274f03;">1. Sift dry ingredients into a bowl<br />2. Add wet ingredients. Mix well<br />3. Add any extras<br />4. Spoon into muffin tray and cook for about 15-20 minutes<br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><br /></h2><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Comments</span></h2><ul style="margin-top: 0.1em; margin-right: 0px; margin-bottom: 0.8em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-position: outside; list-style-image: none; list-style-type: disc; "><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">These can be made with gluten-free flour but you may need to adjust the liquid content</li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#194203;">Trust the children with knives. With good modelling and assistance when necessary, children can chop apples happily and easily using a table knife and a board if you have peeled and cored the apples first, and chopped them into manageable sections. My son has been helping me chop fruit and veges since he was 2 and a half, although initially there was some waving about of the knife, and most of what he chopped got eaten before it was put into the pot, but raw food has more nutrients for children so I wasn't so fussed about that....</span></li></ul></span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-40203291706813399832009-06-24T22:09:00.002-07:002009-06-24T22:10:00.358-07:00BEST PIZZA DOUGH<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial; font-size: 15px; "><br />Contributed by Jennifer McCormack <br /><br />This dough recipe is courtesy of Kurma Dasa from his book “Great Vegetarian Dishes”. <br />It is really easy to make and sure beats any frozen pizza bases you can buy from the supermarket. <br />I challenge you to buy a pizza with a base as yummy as this! This is at least a once-a-fortnight special for us.<br /><br />Mix ½ cups plain flour with 3 tsp yeast, ½ tsp sugar and ¼ tsp salt. Add 2 tbs olive oil and stir in ½ lukewarm water until a dough forms. <br />Knead the dough until it is smooth and elastic, cover with Clingfilm and let it rise for 30 minutes. <br />Punch it down and roll it out</span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-30971879540067442102009-06-24T22:09:00.001-07:002009-06-28T02:18:22.487-07:00EASY NAAN BREAD<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family:Arial;font-size:15px;"><br />Contributed by Maria Shevlin <br /><br />1 cup of self raising flour<br />pinch salt<br />natural yogurt about 3 table spoons - but should mix together to a damp dough.<br /><br />with wet hands and fingers flatten out paddies put under grill and grill each side untill puffy and golden. <br />For best results do this in a non stick pan that can go under the grill. </span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-84404120779962591692009-06-24T22:06:00.001-07:002009-06-24T22:06:38.416-07:00APPLE PIE<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial; font-size: 15px; "><br />Contributed by Anjanae Brueland <br /><br />sweet shortcrust pastry<br /><br />3 apples (green) peeled and grated<br />rind and juice of 1 lemon<br />2 level tbsp sugar per apple<br />marmalaide (spread on pastry<br />2 beaten eggs<br /><br />sprinkle top with nutmeg and dots of butter and raisins<br />45 mins 180deg</span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-72882446402844137972009-06-24T22:05:00.000-07:002009-06-24T22:06:04.543-07:00SUGAR-FREE BANANA BREAD<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial; font-size: 15px; "><div id="WPC-areaContainer?cellId=Sugar-Free+Banana+Cake"><div id="WPC-area?cellId=Sugar-Free+Banana+Cake&version=5&savePath=%2Fpage%2FSugar-Free%2BBanana%2BCake&saveType=page" class="WPC-editableContent" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 1px; padding-right: 0px; padding-bottom: 0px; padding-left: 1px; overflow-x: visible; overflow-y: visible; min-height: 300px; "><div><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">Contributed By Jen McCormack</span></h3></div><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><b>Dish history <br /></b></h3><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">This recipe can actually be found in the “Commonsense Cookery Book” (Book One Revised Edition, 1988, Harper Collins) but I’ve changed some quantities and mixed it up a bit with the methods of another recipe so it is not actually the same. <br /><br /></span><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">Ingredients ·</span></h3><ul style="margin-top: 0.1em; margin-right: 0px; margin-bottom: 0.8em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-position: outside; list-style-image: none; list-style-type: disc; "><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">1 cup wholemeal flour</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">1 cup plain flour</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">2 tsp baking powder</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">¼ tsp bicarbonate of soda</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">½ tsp mixed spice</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">60g butter or margarine</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">1 egg</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">½ cup finely chopped dates</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">2 well-mashed ripe bananas</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">¼ cup milk</span></li></ul><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; ">Before you begin</h3><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">Preheat the oven to 180°C. <br /><br /></span><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><b>Method</b></h3><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">1. In a small bowl add the chopped dates and the bicarbonate of soda. Pour boiling water over the dates so they are only just covered. <br />Leave for 15 minutes.<br />2. Lightly oil a bar pan.<br />3. Sift flours, baking powder and mixed spice into a large mixing bowl.<br />4. In another mixing bowl, cream butter, egg and 1 tbs of dry ingredients – beat well then stir in dates (with the liquid) and bananas.<br />5. Fold in remaining dry ingredients alternately with milk. If a lot of liquid went in with the dates then don’t add the milk.<br />6. Spread mixture in the bar pan and bake for 30 minutes. Or until cooked inside. Test with a clean knife. If there is mixture on the knife when removed, then bake for longer.<br /><br /></span><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><b>Comments</b></h3><span style="font-size: 14pt; font-family: Times, 'Times New Roman', serif; font-family:Times;font-size:130%;color:#244f03;">I like to sprinkle a mixture of brown sugar and cinnamon on top before the pan is put in the oven– which, strictly speaking, <br />means it is no longer a sugar-free cake…</span></div><div><span class="Apple-style-span" style="color: rgb(36, 79, 3); font-family: Times; font-size: 19px;"><br /></span></div></div></span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-56127483993562859982009-06-24T22:04:00.000-07:002009-06-24T22:10:19.910-07:00Playgroup Bread<span class="Apple-style-span" style="border-collapse: collapse; color: rgb(51, 51, 51); font-family: Arial; font-size: 15px; "><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-size: 18px; ">Contributed By Jennifer McCormack</span><br /></div><span style="color:#274f03;"><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Dish history</span></h2><span style="color:#274f03;">Jen's Playgroup Bread is somewhat haphazard ... in that it is different every week and I don't measure anything ... but usually it seems to turn out all right! This recipe is enough to feed a small playgroup of about 10 children (and their mummies) - with very small bread rolls! I have found it MUCH yummier when the bread dough is made 12 hours in advance. Apparently this proving time gives the yeast a chance to ferment, thus making the bread easier to digest, which is good because children under 2 years of age who are making bread at playgroup tend to eat more of their roll BEFORE it even gets on to the baking tray ...<br /></span><span style="color:#274f03;"><br /><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Ingredients · List quantity of ingredients</span></h2><ul style="margin-top: 0.1em; margin-right: 0px; margin-bottom: 0.8em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-position: outside; list-style-image: none; list-style-type: disc; "><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">2 cups wholemeal / rye / spelt flour</span><br /></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">1 cup plain flour / rice flour</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">3 tsp gluten</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">2 tsp sugar</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">1.5 tsp yeast</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">3 tbs oil</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">water (sorry! don't know how much ... maybe 1.25 cups?</span></li></ul><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><br /></h3><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Before you begin <br /></span></h3><span style="color:#274f03;">No preparation required<br /><br /></span><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Method</span></h3><span style="color:#274f03;">1. Sift flours and gluten together<br />2. Add sugar, yeast and oil<br />3. Stir together with a bit of water. Add a full cup while you are stirring, and then add more as you feel it needs it.<br />4. The dough should be damp and stretchy, but not too sticky<br />5. Turn dough out on to a floured surface and knead for 10 minutes. This is important! The kneading activates the gluten in the flour to create a nice firm, but stretchy dough. Not enough kneading and your bread will be very hard to chew and maybe a bit dry.<br />6. Place in an oiled bowl and cover with a damp tea towel or put a lid on it. Prove for 12 hours if possible, but if not then prove for at least 2 or 3 if you can. The longer the better.<br />7. Turn out onto a lightly floured surface and knead lightly.<br />8. Divide into small bread rolls for the children to knead - and sing your bread song while you do this!<br /><br /></span><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; "><span style="color:#274f03;">Comments<br /></span></h2><ul style="margin-top: 0.1em; margin-right: 0px; margin-bottom: 0.8em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 40px; list-style-position: outside; list-style-image: none; list-style-type: disc; "><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">I find it useful to mark out sections with a pencil on the baking tray so that each child knows where their bread roll is. You can write their name on the baking paper next to their roll if they have made something special.</span></li><li style="position: relative; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span style="color:#274f03;">Using rice flour in the shakers is good as it does not muck around with the consistency of the dough too much</span></li></ul></span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0tag:blogger.com,1999:blog-7151265432298544992.post-29674110535137561732009-06-24T22:03:00.001-07:002009-06-24T22:03:44.312-07:00Gluten-and Dairy Free Muffins<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial; font-size: 15px; "><div>Contributed By Renee Marshke-Beveridge<br /></div><h2 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 130%; font-weight: normal; color: rgb(102, 102, 102); clear: both; ">Dish history</h2>After months of serving dodgy packet-mix gluten-free muffins at playgroup, my friend Jen was shown up when I “whipped” up this beautiful little recipe one morning when playgroup was held at my house. Jen thinks that these muffins are delicious <i>(words by Jen on behalf of Renee)</i><br /><br /><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; ">Ingredients</h3>· 1/3 cup sugar<br />· 1 cup brown rice flour<br />· 1/2 potato flour<br />· 1/2 cup corn cornflour<br />· 3/4 tsp salt<br />· 2 tsp g.f. baking powder<br />· 1tsp xantham gum<br />· 11/4 cups g.f. rice milk (check for no malt added)<br />· 2 eggs<br />· 3 tblsp. oil or melted butter<br />· 1 tsp vanilla. <br /><br /><h3 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; position: relative; margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.2em; margin-left: 0px; font-size: 120%; font-weight: normal; color: rgb(102, 102, 102); clear: both; ">Method</h3><br />1. Mix dry and wet, then combine.<br />2. Then for flavourings - just addblueberries, or a mashed banana, or sultanas, or choc chips.<br />3. Cook at 180C for 20 minutes</span>Lavendilly Househttp://www.blogger.com/profile/15641636643763496568noreply@blogger.com0