Mango, Lime and Coconut Muffins (GF)

I used the recipe base and used coconut flour, coconut milk, lime zest and 2 chopped mangoes.

delish!

shredded coconut would have been great too if you're a fan,

First trial - Gluten Free Turkish Bread (GF, TMX)

I thought this was so-so and plan to play around with it more but both the girls loved it and ate almost the lot with beetroot dip!

here's my VERY rough "recipe"

i used 500g plain GF flour (orgran brand). i added in around 2-3 tabs each of:
coconut flour, potato starch, lupin flour, tapioca starch and flaxmeal
about 1 tab coconut sugar, 1 tspn salt, 1-2 tabs plain yoghurt, yeast (around 1 sachet) and 1 egg.
i mixed it in my thermomix and just added enough warm water to get the dough i needed. i did 3 minutes on the knead setting
kneaded it a little til smooth and pressed out to shape. let it rise for 30 mins then topped with beaten egg, nigella and sesame seeds and baked at 200'c for 25 mins 

Amanda's Brownies (GF, TMX)

Emelia and I just made these brownies for vacation care next week.  Based on Amanda's Fudgey Brownies
(my recipe is doubled, converted to GF and less sugar though i suspect i could lower the sugar further next time...)

280g gluten free plain flour (or 90g brown rice flour, 90g maize / corn flour and 100g tapioca starch)
10g salt
300g brown sugar
300g castor sugar (or low GI raw sugar)
95g cocoa
1 tablespoon vanilla essence
420g rice bran oil
8 eggs
110g cold water

1. Heat oven to 140’c. Grease and line 1-2 slice pans (depending on size).

2. Place everything in thermomix and mix on speed 7 for about 20 seconds.

3. Scrape down sides and mix for another 20 seconds speed 7

4. Pour mix into pans and bake for around 30 minutes

5. Cool in pan then cut into squares.

Banana Cake (GF, TMX)

I've been searching for the perfect Banana Bread recipe for years, with no luck. This is not banana bread (alas) but is the best banana cake recipe I've ever had!

Modified to gluten free from Trudy's recipe.


115g butter
190g Gluten free Self Raising Flour
150g brown sugar
3/4 teaspoon bi-carb soda
3-4 over-ripe bananas
2 eggs
50g milk
1 teaspoon vanilla essence

Insert the butterfly whisk.
Cream the butter and sugar - whisk at speed 4 until creamy (approx 1 min), stopping once or twice to scrape down sides of TM with spatula.
Add eggs and chopped bananas, whisk till mixed (approx 10 secs). Scrape sides of TM
Add flour, milk, vanilla & bi carb, whisk at speed 3 until combined. Scrape down sides of TM
Spoon mixture into greased and lined tin (I use 20cm ring tin).
Bake approx 40 mins 180C or until skewer inserted in the centre of cake comes out clean.

Berry & white chocolate muffins (GF)

the weekend before I made these as i had some yoghurt in the fridge which the kids had rejected for school recesses.  the kids loved them though G & I found them wayyyyy too sweet. i think the sugar in the flavoured yoghurt AND the chocolate was probably too much with the 1/2 cup of added sugar.

they were very quick and easy to make though so i'll definitely make them again when we have yoghurt. i used frozen mixed berries though i think any kind would be good.

Flourless apple & lemon cake (GF, TMX)

well, this is not a recipe (yet) as i didn't measure anything when i made it! next time i will write it up i promise!

however i just wanted to report in that I made this after a facebook friend gave me the link, and it was delish!!!!!

i reduced the amount of sugar to 2/3 cup (could possibly reduce to 1/2 cup) and used 2 apples.

basically i ground the chickpeas and added all the ingredients except the apples and mixed on speed 8 until smooth. then added the apples and chopped them on speed 5-6 until i couldn't hear any more big chunks in there.

YUM!

Chocolate Chip Peanut Butter Muffins

OMG i think i will have to buy some PB and try these - like a reeses muffin!!!
a recipe i found in 2003 on the 'friendly freezer' yahoo group

2/3 cup smooth peanut butter
2 tspn butter, melted
3/4 cup sugar (this sounds like a lot - it's an american recipe so probably safe to cut back)
2 eggs
1 1/2 tspn vanilla extract
1 1/2 cup SR flour
1/2 cup milk
6 oz (170g) chocolate chips

preheat oven to 350'F (180'c)
mix PB and butter until well blended. mix in sugar, eggs, vanilla
add flour, milk and choc chips, mix until just combined.
spoon into 12 lined muffin cups
bake 20-25 mins or until muffins spring back when lightly touched in centre

updated the next day:
made these, gluten and dairy free - they are very yum and rora and i both love them! they are not like a reeses but good anyway. i used brown sugar and forgot to reduce the amount, but you definitely could.

Jam Drops (GF, TMX)

it's been a long time since I last made these - around 2 years - so i decided to give them a try gluten free - they worked very well and finally! something all 3 kids will eat!!! lol

based on the recipe from Taste, made GF and doubled...

Gluten Free Jam Drops

250g butter, softened *
200g sugar or castor sugar
2 tspn vanilla essence
2 eggs
520g gluten free self raising flour or plain flour with 4-5 tspns baking powder added
plain flour, to dust
2/3 cup strawberry jam **

preheat oven to 180'c

put butter and sugar into thermomix and mix on speed 4 until light and creamy (you may need to scrape down) - around 20-30 seconds.

add vanilla essence and eggs and mix on speed 4 for another 20 seconds.

add flour and mix on speed 4 until combined - you will probably need to help it a little with a spatula as the dough gets stiffer.

roll teaspoonfuls into balls, flatten slightly and place on lined tray. when you've done a tray-full flour one of your thumbs or fingers (or the end of a wooden spoon etc) and create an indentation in each ball. fill with a small amount of jam.

bake for 15 minutes until just golden brown. leave on trays to cool.


I found that mine lasted in a tupperware container for 6 days! (usually i find GF cakes etc go dry very quickly)


* if my butter is straight out of the fridge i soften it by cubing, then putting in the thermomix on 37'c speed 4 for 20-25 seconds (any longer will melt it)

** if you make your own thermomix jam try making some runnier than usual, it's perfect!

Chocolate Cheesecake Slice (GF, TMX)

Happy birthday MUM!!

made this today for mum's birthday :) original recipe here

unfortunately even though the skewer came out clean and the slice looked clean, only the outside pieces were cooked and the middle 6-8 pieces were definitely not. in fact when i removed all the pieces around them to put in a container to take to mum's the top half slid off the bottom half of some of the pieces lol the picture above shows the slice on the rack upside down - it's so sloppy in the middle i can't even turn it over!!!

at least what i gave mum was cooked fine :)

so, i doubled the recipe and put it in a quite large tray, but it still came out quite thick, probably 4cm thick. I think next time i would double the cream cheese part (as it was quite thin) and cook 150% of the chocolate part. I'll put the quantities in the recipe for 100%, 150% and 200% ;D

this slice was perfect for gluten free baking, you'd never know it was!

MARBLED CHOCOLATE CHEESECAKE SLICE
185g (280g, 370g) butter, cubed
25g (40g, 50g) cocoa
220g (330g, 440g) sugar
2 (3, 4) eggs
160g (240g, 320g) plain gluten free flour
250g (380g, 500g) cream cheese, softened
75g (110g, 150g) sugar, extra
5g (10g, 15g) vanilla
1 (1, 2) egg, extra

Melt butter with cocoa, 90'c, speed 2 for 3 or so minutes

add sugar and turn onto speed 3, add eggs through lid one by one

Add flour, and mix for 10 seconds on speed 4-5. scrape down sides of bowl and mix for another 10 seconds speed 4-5

Pour mixture into lined lamington tin.

Clean bowl with water (20 seconds speed 8) and empty out.

Add cream cheese, vanilla and extra sugar and extra egg. Mix speed 3 til the cream cheese is no longer a solid lump and then turn up to speed 4 and mix for around 20-30 secs

Pour over chocolate mixture, swirl through with knife for marbled effect.

Bake in 180C oven 40 (or so) mins, cool in tin, cut when cold

---- Sent from my 3 mobile

Foccacia (GF, TMX)

As promised, a thermomix conversion of this recipe. excuse my photos, our camera was dropped and broken today :( this amount makes a double batch (only half shown in teh picture)

180g millet flour, or millet ground for 1 minute speed 8
75g sorghum flour *
70g corn (maize) flour
60g tapioca starch
80g potato starch
2 tspns xanthan gum
1 tspn salt
10g sugar, agave syrup or other sweetener
15-20g yeast
1 1/2 cups warm water (aagh forgot to weigh it, am thinking it would be around 420g?)
15g olive oil
fresh or dried rosemary and / or chopped garlic
sea salt
extra olive oil

heat oven to approx 200'c

place all ingredients (except rosemary, garlic, sea salt & extra oil) in the thermomix and mix for 30 seconds on speed 5, then 1 minute on knead setting

place in a greased container or a lined tray. cover with baking paper ** and press out to desired shape and size. sprinkle with herbs / garlic, and drizzle with extra olive oil. bake around 25 mins until brown.



* i bought my sorghum flour at the indian store, otherwise known as jowar flour

** use baking paper, not greaseproof paper, which will stick to the dough and begin to disintegrate :(

Weekender Cookies

just discovered i hadn't posted this to my blog yet, this is one i used to make a bit when i was younger and living at home (and had dad's cornflakes at hand lol). i think it might be originally from a 1980's women's weekly biscuits and cookies book...



125g (4oz) butter
1/3 cup sugar
1 egg
2/3 cup sultanas (seedless / golden raisins)
1 cup self-raising flour
2 cups lightly crushed cornflakes

Cream butter and sugar until light and fluffy. Add egg, beat well.
Fold in sifted flour and sultanas, mix well.
Drop teaspoonfuls of mixture into
cornflakes, roll lightly.
Place on lightly greased oven trays.
Allow room for spreading.
Bake in a moderate oven
(190-200’c, 375-400’F) 20 minutes.
Makes about 30.

Butterscotch Almond Cake (GF, TMX)

based on this recipe - yes I'm fete cooking again :) so far I've made a batch of vanilla cupcakes, chocolate cupcakes and this recipe. might do something else but hopefully it should be enough!

notes from the original recipe:

This cake is big (very big!) and beautiful and is, IMO, better the next day (or when cooled at least), as that gives the butterscotch flavour a chance to develop.

It's very good as a dessert cake (with a dollop of cream), also freezes well. Keeps well for a few days due to the amount of butter.

BUTTERSCOTCH ALMOND CAKE

Serves 16

140g almonds
375g softened butter, chopped
410g Gluten free SR flour
320g brown sugar (light brown sugar, not dark brown sugar)
6 eggs
55g honey
320g milk

Preheat oven to 140C. You'll need one large cake tin, or several smaller ones.

Place almonds in the tmx bowl. Make into meal by chopping for 30 seconds speed 8

Add all other ingredients and mix by starting on speed 4 and turning up to speed 5 over 30 seconds. scrape sides down and mix on speed 5 for another 5 seconds.

Pour into tins and bake for 1 hour to 1 hour, 15 minutes or until skewer inserted in middle comes out clean (cover cake with foil if over-browning during cooking.) Check after 1 hour

Let cake cool before cutting it or turning it out.

Serve with thickened cream.

Enjoy!

Recipe is from SuperFood Ideas, August 08.

Strawberry Cake (GF, TMX)

Making a few changes from this recipe I made a delicious cake - even though I halved the sugar I still found it so sweet I'd call it a cake not a bread. Plus I"ll be tempted to put even less sugar in next time.

1 punnet (around 250g) hulled strawberries
490g gluten free plain flour *
1 tsp. bicarb soda
good pinch salt
2 tsp. ground cinnamon
2 tsp. vanilla essence
200g sugar (forgot to weigh this sorry, have guestimated)
4 eggs
200g grapeseed oil


place strawberries in thermomix bowl and chop gently on speed 4 for a few seconds. remove from bowl.

add all other ingredients and mix on speed 4 until just mixed. add strawberries and mix through on reverse speed 2-3 until mixed in without being chopped more.

bake at around 180' for 35-45 mins (i made 2 smallish loaves and mine were done in around 30-35 mins)

* I make my own using the recipe in the Gluten Free Wheat Free cookbook

Gingernut Biscuits (GF, TMX)

easily made gluten free from Trudy's recipe on the Thermomix Forum. These biscuits were so-so at first, but a day or two later were delicious and moreish!!! Geoff kept sneaking them behind my back despite trying to pretend they weren't really his thing LOL

when you're making gluten free biscuits it's much more successful to let the biscuits cool on the tray (i need more trays!!!) or they're too soft and will break up being transferred to a rack.

this recipe has a mild ginger flavour so you could add a little extra if you wanted for a stronger taste. on the forum there are suggestions of other variations. my version used raw sugar which worked just fine and probably looked much prettier on the outside!

be careful with the size of the balls of dough you put on the tray, and with how close you put them - or you'll end up with big square biccies joined together like i did LOL


GINGERNUT BISCUITS (Makes 4 dozen) Oven 180C

125g butter (soft)
130g raw sugar
1 tablespoon golden syrup
1 teaspoon bi-carb soda
1 egg - beaten
290g Gluten Free Self Raising Flour *
2 Teaspoons ginger powder

raw sugar for rolling

Place raw sugar, golden syrup & butter in TM. Cream for approx 3 mins on speed 4 or 5, scraping with spatula as you go.
Add egg & carb soda. Process for a few secs to combine and then add flour & ginger. Process for about 90 secs using the spatula to help.

Roll into 48 balls and then toss the balls into sugar. Place balls onto a greased or papered tray and bake for approx 12 mins or until golden brown.

These biscuits keep well in an airtight tin.


* i use the gluten free flour recipe in the Thermomix gluten free book, plus the gluten free baking powder mix.

Gluten Free Chocolate Cake recipes

I posted on eb and asked for some chocolate cake recipes as my kids love it (but I don't). here are the ones that were shared. so far I've only made Kerry's (it came out a little dry for me, probably my silly oven, but the kids love it anyway). going to try another today for a playdate this afternoon...

Kerry's GF Chocolate Cake

125g butter (i use dairy free)
1/2 cup of sugar
3/4 teaspoon of vanilla
2 eggs
2 cups SR GF flour (white wings i use)
1/3 cup of milk (soy milk)
1 tablespoon of cocoa

Mix butter , sugar and vanilla beat in one egg at a time
Add flour and milk alternately beat until smooth. Bake in 180 oven for about 30 mins or until springy

I have also changed it taken out the cocoa and added cinnamon and apple and it makes the yummiest apple cinnamon cake sprinkle a bit of cinnamon sugar on top before you bake it.

Sarita's Chocolate Cake
Gluten free, soy free, egg free, dairy free. The cornflour can be replaced with arrowroot or potato flour.

Makes one 24 cm cake

Preheat the oven to 190 C

Line a tin with baking paper.

½ cup boiling water (125 ml)
35 gm cocoa or 35 grams of carob powder
90 grams butter, nuttelex or margarine
220 grams sugar
6 tbps of apple sauce
80 grams ground almonds
80 grams rice flour
40 grams brown rice flour
40 grams maize cornflour
2 tsp baking powder
1 tsp guar gum or xanthan gum

Add the carob or cocoa to the boiling water. Leave to cool.

Beat the margarine and sugar until light and fluffy. Then add the apple sauce. The mixture will look curdled but that won’t affect the cake’s taste or texture.

Sift the flours, baking powder and gum together.

Add the cooled water and carob/cocoa mixture and beat. Add almonds.
Beat in the flours.

Pour into tin. Bake for 40 minutes. Cool in tin.

Carrot Cake, the gluten free version (TMX)

I've just slightly updated this from the original thermomix recipe with a few changes including weights for everything i could!!! nothing drives me crazier than thermomix recipes i have to use cups to measure for lol (and yes, i have been a culprit too ;))

BRAZEN'S GLUTEN FREE THERMOMIX CARROT CAKE

170-190g carrot, chopped into 1" chunks
60g walnuts

130g sugar
130g oil (I use grapeseed)
160g applesauce (make in thermo, I freeze mine in small portion-sized containers)
3 eggs
1/2 tspn salt
1 heaped tspn baking soda (bicarb)
1 heaped tspn gluten free baking powder
1 heaped cinnamon or mixed spice
240g gluten free plain flour


place carrot in thermomix, chop on speed 5 for approx 10-15 seconds. remove.
place wanlnuts in bowl, chop on speed 4 for approx 10-15 seconds, place in bowl with carrot.

place butterfly in thermo.
combine sugar and oil on speed 4 for approx 10-15 seconds. scrape sides down, add applesauce and mix on speed 4 for another 10-15 seconds.
reduce speed to 2 and add eggs one at a time through top and beat till smooth.
add dry ingredients and mix on speed 2 for around 10-15 seconds.
add in carrots and mix on speed 2 for 5-10 seconds.

pour into a greased cake tin and bake in a mod. slow over 160-180'c (325-350'F) for 1 hour.

Mum's Foolproof Scones

this recipe came from a friend of mum's, who gave it to her as her original scones were such bricks the chooks wouldn't eat them LOL (now you know why i can't make pastries and doughs etc, it's genetic hehe)

Foolproof Scones
(any idiot can make them! ;))


350g Self Raising Flour (2 ¾ cups)
½ cup Cream
1 tab Icing Sugar
milk as needed

Heat oven to 250’C.
Mix flour, cream, icing sugar to a dough. Add a little milk if needed.
Sprinkle some flour on a bench and roll out to approx. 1 ½ “ / 4cm thick.
Cut scones with a round cutter and place on a baking tray lined with baking paper. Be sure to place the scones touching each other.
Brush the tops with a little milk and cook until golden brown on top.
Let cool slightly and enjoy!

Devonshire Tea for a gloomy day (GF, TMX)

whipped up a batch of scones for afternoon tea which are practically gone already (and i didn't even have one!) so thought i'd make a note of the recipe so i don't forget. my original dough was a little sticky so I'm guessing at the amount of flour and more may be required...

based loosely on this recipe of mum's (good grief i can't believe i haven't posted it yet, it's the best recipe ever!).

Gluten Free Scones
200g gluten free flour (i use the mix in the GF cookbook and my cornflour is yellow hence the yellowish tinge to the scones ;))
2 tspns or more of GF baking powder (again i've made the one in the everyday cookbook)
1 egg
200ml pure cream (or you can use whipping cream)

place flour and egg in bowl
mix on closed lid + knead setting, pouring cream through while the blades are turning. knead until well mixed and comes together into a ball
flour a baking sheet on a tray and place dough ball on top. press out to about 1" / 2.5cm then cut out rounds
gather up the leftover dough and reform into a ball and flatten and repeat the process until all dough is used (with no gluten you can reform as much as you want and it will never toughen up - yay for GF benefits!!!)

bake in a hot oven (around 200'c) for 10-15 mins until brown and don't feel springy

serve with jam and cream made in the thermomix ;) (but don't let it turn to butter LOL)

NOTE: the quantity above was just totally polished off by my 3 kids and geoff, with ryan asking for more, so might investigate doubling the recipe next time!

Loaves & Fishes (Pumpkin Loaf - GF)

well OK, no fishes here!

but today i wasn't feeling so good because I had my gastroscopy yesterday (results in a week). i didn't feel like doing any housework (when do i ever? lol) so i decided to cook up the bananas i had instead of wasting them again. I also had heaps of pumpkin because i'd bought a 6kg pumpkin at Choku Bai Jo last weekend. so I jumped onto Taste and found 2 recipes to try.

Pumpkin Loaf
and
Banana Bread

the Pumpkin Loaf was a hit with all of us, despite me stuffing up the recipe due to my inability to think today LOL (i transferred ingredients from the banana bread recipe to the pumpkin loaf recipe). The banana bread on the other hand was not a hit with anyone. which is not to say it's bad (it also got 5* on Taste) but i am really fussy about banana bread and am still looking for my perfect recipe. this was not it.

Here are the ingredients *I* put in the pumpkin loaf (as opposed to what was meant to go in it lol). of course i did it all in the thermomix but was not in the state of mind to actually write a conversion.


* 650g butternut pumpkin, peeled, deseeded (i cut up this much of kent pumpkin but only used about half of it to get one cup)
* 100g butter, softened
* 1 1/2 cups brown sugar (could get away with less)
* 2 eggs
* 1 cup Gluten free self-raising flour (I used a brand which contained soy)
* 1 cup buckwheat flour
* 1 cup gluten free plain flour
* 1 teaspoon bicarbonate of soda
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves (didn't have any, forgot to grind them before starting the cake)
* plus i had to add maybe 1/4 cup milk to make up for adding the extra cup of flour!

Cookie's cookies!! (GF, TMX)

today i made Cookie's recipe from the Thermomix competition - Decadent Chocolate Biscuits. the dough (yes, i do LOVE cookie dough ;p) wasn't as nice as yesterday's but the finished product is mmmmmmmmmmmmmmm! the taste kind of comes out of nowhere to sock you one LOL

i had to make a ton of substitutions because i didn't have what the recipe called for, but they were still very good (going to be very hard to pick one)

here is my gluten free version:

Decadent Chocolate Biscuits
Ingredients
about 1/4 cup brandy (GF)
1 cup dried figs
100g GF milk chocolate
about 1/3 cup whole almonds
110g raw sugar *
150g butter
1 tsp vanilla extract
1 egg
300g gluten free plain flour
1tbsp cocoa
small amount milk if needed

Method
Chop figs on speed 6-7 until cut into smallish pieces. Soak figs in brandy for a few hours or overnight in an airtight container.
Preheat oven to 180ºC.
Place broken chocolate into TM bowl and mill for 4 seconds on speed 7. If you prefer chunkier chocolate check the chop earlier. Set aside in fig bowl.
Chop almonds for 4 seconds on speed 7. add to fig bowl.
place raw sugar in thermomix bowl and mill for around 10 seconds on speed 8.
Add butter, vanilla and egg into TM bowl and mix for 10 seconds on speed 5.
Add flour, cocoa and milk if needed, and with dial set to closed lid position, mix for 10-15 seconds on Interval setting until blended.
Add nuts, figs and chocolate and blend a further 7 seconds on Reverse + speed 4.
Place spoonfuls onto lined baking trays and cook for 10-12 minutes.
Allow to cool on trays, they will become firm as they cool.


* oops i just realised i only added in 1/3 of the sugar in the original recipe but they sure don't taste like they are missing sugar!