brazen's (mostly) gluten free adventures!: fruit

Showing posts with label fruit. Show all posts

28.6.14

AIP honey-orange chicken (PC, GF, AIP)

A recipe suitable for the Autoimmune Protocol and your pressure cooker.

2 tb coconut oil
2kg chicken drumsticks (or thighs etc)
Juice of 2 large oranges
2 tb honey
2 tspns AIP allowed stock concentrate
1 tspn turmeric
1 tspn coriander (dried)
1/2 tspn mustard seeds (omit for AIP)
Around 200ml coconut cream
1/2 - 1 bunch fresh coriander, chopped roughly

Melt oil and fry chicken until mostly browned.
Add all other ingredients and bring to the boil
Put pressure cooker lid on, seal and lock. Use setting 2
When button goes up cook for 15 minutes.
I let the pressure release naturally.

I had mine with sweet potato and Brussels sprouts and my kids had with rice and peas.

30.11.13

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,

27.10.13

Gluten Free Muffin Base (GF)

Gluten free muffins have been one of the hardest things I've found in the past 5 years! they have either been like cupcakes, or way too dry for the most part. just generally unenjoyable.

I've finally found a recipe that works for us! not only that but it's easily exchangable flavour-wise. based on this recipe I have tweaked it slightly to suit us. I have had to add extra liquid because of the banana flour and chia seeds.

Gluten Free Muffin Base - makes 12
DRY
1/2 cup banana or coconut flour
1 1/2 cups Gf plain flour
1 tspn bicarb soda
1 tspn baking powder
1 tspn xanthan gum ( this is probably optional though i haven't tried it without yet)
1/2 tspn salt
3/4 cup coconut sugar
1/4 cup chia seeds
WET
1/2 cup rice bran oil
1 tspn apple cider vinegar in a cup measure, topped up with rice milk to fill
1 1/2 cups yoghurt (i used jalna vanilla)
2 eggs
1 tspn vanilla essence

plus whatever flavourings you like, around 1 cup-ish *

mix dry ingredients well - if you have lumps use your fingers to squish them out :)
most flavours are better mixed in with the dry ingredients

in a separate bowl mix wet ingredients well

pour wet ingredients over dry and mix with a large spoon until JUST BARELY mixed

place in muffin tin and cook for 25 minutes at around 17'c

* we tried 3 flavours using:
Triple Choc
1 heaped tablespoon cocoa
1/3 cup each dark and white choc chips

Berry
1 punnet (around 3/4 cup) fresh or frozen blueberries
either 5 strawberries, topped and chopped into blueberry-sized pieces OR around 1/3 cup white choc chips

Spiced Apple
grate one apple
1/4 cup of my nut and seed mix
add about 1.5 tspn cinnamon, around 1/4 - 1/2 tspn cardamom and a pinch of nutmeg and cloves

14.3.11

Zucchini (& Pear) Cake (GF, TMX)

Based on my carrot cake recipe, this is easy and delicious. if you don't have any super-ripe pears to use up just use apple sauce, or up the amount of oil & sugar to the amounts in the brackets.

2 medium-large zucchinis, washed and chopped into 1" chunks
60g walnuts (optional)

130g (210g) brown sugar
130g (210g) rice bran oil
2 very ripe pears, cut off the core (or 160g apple sauce)
3 eggs
1/2 tspn salt
1 heaped tspn baking soda (bicarb)
1 heaped tspn gluten free baking powder
1 heaped mixed spice
240g gluten free plain flour (or 80g each of maize, and brown rice flour, and tapioca starch)

place wanlnuts in bowl, chop on speed 3-4 for approx 5-10 seconds, place in small bowl

place zucchini & pear in thermomix, chop on speed 5 for approx 10-15 seconds

add sugar and oil and combine on speed 4 for approx 10-15 seconds. scrape sides down, add applesauce and mix on speed 4 for another 10-15 seconds.

add eggs and mix on speed 4 for 5-10 seconds

add dry ingredients and mix on speed 4 for around 20 seconds until lump free

add in walnuts if using and mix on reverse speed 2 for 5-10 seconds

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

10.1.10

38'C...

(which is nothing compared to most places around us mind you)

this is what you need...

orange & mango sorbet...

40g sugar, 1 mango, around 2 frozen oranges & 1 tray of ice.

6.7.09

Mandarin Success this time!

well the clementine cake might have been a disaster but this Macadamia and Mandarin Fudge sure wasn't!!! and soooo easy too... my guests loved it!

based on Chelsea's recipe here, i subbed my clementine for the limes, and added some orange essence.

150g toasted macadamia nuts
zest of one large clementine mandarin, scrubbed well
395g can condensed milk
500g white chocolate
1/2 - 1 tspn orange essence

Line a 18cm square tin with a piece of baking paper (so that the paper comes up the sides).
Place nuts in bowl and chop using turbo. set aside
Place the zest in the bowl and grate finely (10 seconds, speed 8 ). Set aside.
Place the chocolate in the bowl and grate (5 seconds, speed 8 ).
Add condensed milk to the chocolate and melt/combine (approx. 5-7 minutes, 50 degrees, speed 1). Check often and stop when fully melted. I found i had to stir with a spatula as it was a bit thick for the thermomix to stir evenly.
Add zest, essence and chopped nuts and combine (approx. 30 seconds, speed 1).
Tip into tray and refrigerate until set. Cut into squares and keep in fridge.

2.7.09

Lesson learned...

I make my Whole Orange Cake as often using lemons as I do using oranges, so this time I decided it would be great made with mandarins - i much prefer eating mandarins! so i bought some nice large clementines (I think, the firm ones) and used them this afternoon. Only to end up with a cake that was just too bitter - yes, even with all that sugar in it. none of us liked it. Not to mention it was much more fiddly getting the mandarins ready (they were full of tough white membranes I had to cut out, as well as heaps of seeds. so lesson learned, mandarins are OUT!

18.6.09

Crazy for Custard! (GF, TMX)

my kids (and dh) love custard! here's how we make it gluten free...

each recipe makes enough for the kids and dh to have custard for dessert with none left over, or this morning the strawberry filled 9 Tupperware snack cups, i'd assume the vanilla or chocolate would fill 8. I'm not sure about freezing it but am going to try and see how it goes. adjust the sugar to your taste.

this recipe makes quite a thick custard so if you'd rather a thin pouring custard you could either reduce the flour or increase the milk. please note that you need more flour (60g i think) if you are using regular wheat flour instead of gluten free.

if you are making it to keep you should pour it into your container/s then cover carefully with clingwrap so that the clingwrap covers the top of the custard, or today i just put the lids on while it was still quite warm. This stops the custard getting a skin on it.

Vanilla Custard
500g milk
40g sugar of any kind
40g gluten free flour (i use the TMX blend)
2 eggs
1 tspn (or a splash) of vanilla essence

cook for 7 minutes on 90'c speed 4

Chocolate Custard
500g milk
40g sugar of any kind
30g gluten free flour (i use the TMX blend)
1 slightly heaped tspn cocoa
2 eggs
1 tspn (or a splash) of vanilla essence

cook for 7 minutes on 90'c speed 4

Strawberry Custard
500g milk
40g sugar of any kind
40g gluten free flour (i use the TMX blend)
2 eggs
1 tspn (or a splash) of vanilla essence
5-10 strawberries, washed and hulled

cook for 7 minutes on 90'c speed 4

i'm sure you could do a yummy banana custard too, but emelia is the only one of my lot to like bananas.

if i have spare egg yolks i will throw them in the custard and reduce the flour a bit, but the one time i made it without any flour it curdled so i always include at least a little flour to keep the consistency right.

2.11.08

sour cream fruit dip

on friday i went to a morning tea and wanted to take a fruit platter. i decided to make a dip to go with it, inspired by this apple dip. i didn't have any cream cheese but had a tub of sour cream so used that - it made a much runnier dip but it was fine :)

approximately:
1 tub lite sour cream
around 1/3 cup brown sugar
1 tspn vanilla bean paste

mix well until there are no lumps.
serve with cut up fruit to dip - i used apples, strawberries, bananas and rockmelon (cantaloupe)

brazen's (mostly) gluten free adventures!