Pesto style salad dressing (GF, DF, TMX)

For more info and links on thermomix, gluten free, eating out in canberra come over and like the facebook page: https://www.facebook.com/glutenfreecanberra

 Needed a quick salad dressing for lunch so threw half a bunch of fresh basil in the thermomix. added maybe 1/4 cup pine nuts (or almonds or cashews), good sprinkle salt and a few tabs of olive oil. I used a blood orange flavoured one. chop on speed 6 for maybe 5 seconds.

i found that this wasn't enough ingredients to get a smooth dressing happening but it was a nice chunky dressing.

I served mine over mixed leaves, cooked chicken and avocado, but i think something to add a little sweetness - some cranberries, or roast pumpkin or sweet potato, would have added to it.

Dairy-free Cauliflower Pizza Base - tested

 I made the Dairy-free cauliflower pizza base last night. mine is green because i put parsley and basil in it lol

 I didn't mind it and would definitely have it again. however there is no way I'd sneak this past any of my family. I think perhaps the dairy version with cheese would be more successful for sneaking ;)

I did learn that making one big base is not a good idea, as the edges were nice and crispy, but the middle was thick and soggy. I will make small individual "pieces" instead.

I also steamed my cauliflower in the tmx basket (lined with baking paper) and i suspect that was an error as it made it much wetter than it should have been.

For more info and links on thermomix, gluten free, eating out in canberra come over and like the facebook page: https://www.facebook.com/glutenfreecanberra

Waffles (GF, DF, TMX)

based on the recipe that came with our waffle maker.

makes a lot of waffles - around 20 small ones in our maker.

280g self raising gluten free flour, or:
     30g coconut flour,
     20g besan / chickpea flour
     30g flaxmeal
     200g gluten free plain flour, and
     1 tab baking powder
230g rice or other milk
90g nuttelex, melted (or you could probably use rice bran oil)
2 eggs
20g maple syrup
water as required

put everything except water in the tmx and mix on speed 4. scrape down and mix again. then, with tmx on speed 4, slowly add water until batter is just pouring consistency.

cook according to directions for your waffle maker...

HOWEVER: i found that if you wanted crispy crunchy waffles it was better not to spray the maker with cooking spray -if you wanted slightly softer ones, better to spray between EVERY waffle :)

we had ours with maple syrup and chopped fruit (strawberries, mango and watermelon). rora also had hers with nutella.

Quick Asian-inspired Cucumber Salad (GF)

5 baby cucumbers (qukes) or 1-2 lebanese cucumbers, sliced finely
1 bunch asparagus, chopped and lightly steamed (remove woody ends)
1 carrot, grated
1/2 red onion, finely sliced
1/4 cup chopped cashews, lightly toasted
1/2-1 finely sliced green chilli
handful of chopped coriander or parsley

dressing
around 1 tab maple syrup
juice of 1/2 small lemon
2 tspns fish sauce
black pepper

mix all ingredients together well and serve (can chill if desired)

Quirky Jo's Dairy free cream cheese

IMAG0112, a photo by brazen20au on Flickr.

Finally got around to making this when i was out of avocado for my bagel - mmmm yum! Rora wasn't keen (it's also gluten free) but i really enjoyed it!!!

here's the recipe http://quirkycooking.blogspot.com/2009/06/dairy-free-raw-cream-cheese.html

Gluten Free English Muffins (GF, TMX, DF)

Original recipe here karina, gluten free goddess' english muffins, adapted for thermomix.

heat oven to its lowest setting.

place into the thermomix:
110g sorghum (jowar) flour
170g potato starch (or tapioca starch)

55g millet flour or 75g brown rice flour
2 tspns xanthan gum
good shake salt

mix on speed 4 for around 30 seconds or until well mixed. place in a bowl

place in the thermomix:
210g water
110g rice milk
pinch raw sugar

heat speed soft 50' until it reaches temp - mine took around 2 minutes.  add in:

1 sachet / 2.5 tspns or between 5 & 10g yeast

mix on reverse speed soft for 10 seconds or until most lumps are gone. Leave to sit for 5-10 minutes until yeast is frothy and bubbly.

add into thermomix:

75g rice bran or other light flavoured oil
35g agave nectar
2 eggs

mix on reverse speed 3 for 10 seconds then switch to closed lid, knead setting. add dry ingredients through the lid until well mixed and together as a ball. (around 2 minutes)

using a spoon or wet hands place dough into egg rings and smooth tops. i would love to try putting fine polenta on the top and bottom but didn't have any!

Place into oven and leave for 15 minutes until the dough has doubled in size. Turn oven up to 180' and cook for around 20-25 minutes until cooked through.  cool slighty and split in half to eat or toast.

i find ours don't look anything much like english muffins but they are delicious!!!!  they are great to freeze too :)

Vegie Pie (GF, DF)

60g Nuttelex olive oil spread, plus extra for greasing (or butter)
75g rice flour
75g potato flour
75g instant polenta
2-3 tabs iced water
1 egg, whisked

Filling:
1/2 tab oil
1 clove garlic, chopped
1 zucchini, chopped
1 carrot, chopped
1 potato, peeled & chopped
1/2 sweet potato, peeled & chopped
2 heads broccoli, chopped
1 tab gluten free cornflour
1/2 cube Massel vegetable stock, dissolved in 1 cup boiling water
1/4 cup chopped flat leaf parsley


Preheat oven to 180'c. grease a 25x15cm x 4-5cm deep dish
sift flours and polenta together into chilled bowl. add nuttelex and rub in until looking like breadcrumbs. add water and mix until formed into a bowl. add extra 1 tab water if needed
knead for 3 mins until smooth then roll out between sheets of baking paper until large enough to cover top of dish
fry oil and garlic, add vegies and fry 3 mins.
combine cornflour with 1/2 cup water & mix til smooth. add stock, and parsley and add to sauce. simmer 4 mins until thickened. pour into dish
cover filling with pastry. brush with egg and bake 35-40 mins. rest 5 mins before serving.





Originally from Australian Healthy Food Guide, Nov 09
posted by Karen on http://brazen20au.blogspot.com/

Divine Smoothie

this one really is tooo delicious to be breakie!! it's F&V shopping day today so i've run out of my usual ingredients!

cashews, more than usual (maybe 100-150g)
2 frozen bananas
3-4 dates
1 dessertspoonful of cocoa
rice milk to desired amount

add everything but milk to thermomix, crush on speed 8 for 40 seconds. add milk and crush another 20-30 seconds. serve (serves 2)

edited after eating to say that this is good enough for dessert. i think you could even try freezing it in icecubes, then re-crushing and serving as icecream, or even making really thick and serving as a creamy dessert. mmmmmmmmmmmm

Buckwheat Pancakes - Gluten Free, Dairy Free (TMX)

just a slight change from the recipe I posted previously ...

enough for 4

150g gluten free plain flour (I make my own)
150g buckwheat flour
2 teaspoons gluten free baking powder
1 teaspoon bicarb soda
good sprinkle vegetable salt (I make my own)
15g maple syrup
2 large eggs
640g rice milk (i make my own)
20g rice bran or grapeseed oil

1 sliced banana, optional
grilled bacon, optional
maple syrup, optional

1. Place all ingredients except banana / bacon / extra maple syrup in the thermomix. Mix on speed 6 for 10 seconds. scrape down sides and mix on speed 6 for another 10-20 seconds. Leave to rest for 20 minutes.

2. Heat your pan on a medium heat and grease as needed (i just use cooking spray to regrease between pancakes). pour in around 1/4 - 1/3 cup of batter. If you are having banana drop some on top - i usually like to push them down a bit so they sit 'in' the pancake rather than on top of it.

3. when the pancake has bubbled and looks slightly set it's time to flip it over gently. it will only take minutes to brown on the bottom.

4. serve with a drizzle of maple syrup and bacon. these would probably be nice with the thermomix strawberry sauce too :)

note: these pancakes seem to be less "strong" than the regular GF version, so take care when turning

Rice Milk

I am attempting to be dairy free (not succeeding really, i love my dairy so much, plus i keep forgetting it is in foods such as pesto etc lol) and have switched to rice milk in preference to soy milk which I'd rather avoid in any quantity.

This milk is really nice - i do find it separates so isn't great for coffee (i drink it with a teaspoon now so i can keep stirring lol) but it is lovely for everything else :)

it's from Jo at Quirky Cooking who i MUST add to my blog list! (i keep saying that but i've been totally slack at updating my blog lately)

Rice Milk
50g brown rice
30g raw cashews
960g filtered water
1 tablespoon grapeseed (or other mild flavoured) oil
30g maple syrup
pinch of salt

Place rice in dry TM bowl and grind for 1 minute speed 8. Add cashews and grind until it stops hitting the sides (30-60 seconds)

Add remaining ingredients and cook at 60 degrees, 7 minutes, speed 4

Puree on speed 8 for 40 secs, then strain into jug (i have washed out an couple of old 2L milk bottles and use those). It will need a really good shake before each use!

you can see some of Jo's tips for making this here

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.