Lemon Biscuits – gluten, dairy, nut and egg free

img_1066Need a quick afternoon pick me up? Try these yummy lemon biscuits with a cup of tea. Super quick and easy!

Ingredients

100g Nuttelex or other dairy free spread
1 tsp of vanilla
1/2 cup of caster sugar
Zest of a lemon
1 tsp of baking powder
1 tablespoon of soy or other dairy free milk
1 1/4 cups of gluten free plain flour

Method

Preheat oven to 190 degrees
Beat nuttelex, sugar, vanilla and lemon zest until light and fluffy.
Sift flour and baking powder into nuttelex mixture
Fold in flour with a spatula
Gradually add enough of the milk to create a soft dough that isn’t too sticky. If it starts sticking to your fingers, add a little more flour.
Roll into approximately 15 balls, and flatten into discs
Bake for 8 minutes, until lightly golden

Sorghum “Buttermilk” Scones – gluten, dairy, egg and nut free

It’s a cold, gloomy day in Sydney today. Perfect baking weather! I’ve been playing around with this recipe for a while, and I think I’ve finally nailed it. These scones have the comforting density and softness of a traditional scone, with a subtle buttermilk flavour. They make an awesome afternoon tea, or are great to dip into soup.

You may wonder, why bother with fake buttermilk? The main reason is that it act as as a leavening agent, improving the texture of the scone. This is particularly important when baking with gluten free flours. A higher protein milk is ideal, as the milk needs protein to curdle. I generally use soy, but you can use oat, rice, or a nut based milk, depending on what is safe for you. You can use coconut, but it will not curdle. However, the coconut milk will add richness, and the acidity from the vinegar will still work as a leavening agent.

Ingredients

1 1/2 cups of gluten free flour blend (doesn’t matter which type)
1 1/2 cups of sorghum flour
1 tbsp of baking powder
2 tsp of xanthan gum
1 tbsp of sugar
6 tbsp of dairy free margarine
1 cup of dairy free milk
1 tbsp of apple cider vinegar

Method

  1. Preheat oven to 210 degrees
  2. Add vinegar to the milk, and leave for 10 minutes. The milk will thicken and seperate – totally normal!
  3. Combine the the flour, packing powder, xanthan gum and sugar in a large bowl.
  4. Rub the margarine into the flour, until it resembles bread crumbs (you can use your fingers, or a kitchen aid for this).
    img_0346
  5. Add in the milk mixture, and combine to make a soft dough. If the dough sticks to your fingers, add a little more flour.
  6. Roll out the dough to a thickness of about 2cm.
  7. Cut out the scones with a cookie cutter. A 7cm cookie cutter will make about 12 scones.
    img_0349
  8. Place scones on a baking tray lined with baking paper. Bake for 6 minutes, then turn and bake for another 6 minutes.
  9. Serve warm with the topping of your choice!

img_0353

Food Allergy Awareness Week… Plus Muffins! (Top 8 allergen free)

This week is Food Allegy Awareness week. It’s feeling rather poignant at the moment, as this week I sent off my little girl to childcare, for the first time since she was accidentally given dairy there a couple of weeks ago. So I wrote this, feeling slightly sick, with an undercurrent of anxiety at the thought of her being there again.

We were “lucky” this time. She didn’t have an anaphylactic reaction. She had one sip of milk, immediately coughed, then started vomiting. She threw up several times for the next few hours, and then spent the next week with abdominal cramps and an upset stomach. All from one tiny sip. It is scary to think of what may have happened had she ingested a bit more.

My little girl was understandably scared about returning, and it’s taken a lot of reassurance to convince her that it will be safe there. Of course, we’ve had multiple conversations with the childcare director, about how to ensure this won’t happen again. We needed a new risk management plan, ensuring that someone sits with her during meals, and that she cannot access the dairy milk the other children are drinking. Lots of conversations at home, about always checking, before she eats or drinks anything. It’s a lot of responsibility for a four year old.

To help her feel safe when she returned today, she asked for a special lunch box from home. As her centre is egg free, she couldn’t take any of her usual bread, so I baked these muffins as an alternative. They are free of the top 8 major allergens – peanuts, treenuts, dairy, shellfish, fish, soy, wheat and egg.

Chocolate and Banana Muffins (makes 12)

Ingredients

1 cup of gluten free self raising flour
1 cup of sorghum flour
1 tsp of baking powder
1/2 tsp of xanthan gum
2 tbsp of raw cacao
2 tbsp of brown sugar
2 bananas, mashed
1/2 cup of melted nuttelex
1 1/4 cups of rice milk

Method

  1. Preheat oven to 180 degrees
  2. Mix dry ingredients together in a large bowl.
  3. Make a well in the centre, and pour in rice milk, nuttelex and mashed banana.
  4. Mix with a spoon until well combined.
  5. Spoon mixture into well greased muffin tins, and bake for 20-25 minutes. Muffins are cooked with the top springs back, and they start to seperate from the sides if the muffin tin.

These muffins will keep for a few days, but may need a quick refresh for a few seconds in the microwave after the second day.

Absence makes the heart grow fonder…

Its been quite a while since I last posted. Months! As it turns out, I have been rather busy – growing and birthing a human.

The last few months of my pregnancy were pretty brutal. Severe pelvic instability left me almost immobile, and then constant contractions resulted in bed rest for the last few weeks (can’t say i enjoyed the gestational diabetes diet either). In the end, my little boy was determined to arrive early, and he was born at 37 weeks. It’s been a rough recovery from the c section. Multiple post operative infections, and 11 weeks later, my pelvis still hasn’t recovered, so walking is still an issue at times. But, he is a beautiful, happy, smiley little baby, and has settled into our family with ease.

I’ve started baking again and have started a course in nutrition. (first exam is tomorrow, yikes!). I’ve had a little bit of time to play with some new inks, but most of my artistic endeavours are on hold for now. Newborns are somewhat distracting! I have been able to work on some embroidery as I collapse on the lounge watching netflix, so at least there is some creativity happening!

In the interests of easing myself back into the blogging world, I’ve decided to Take Stock of whats been happening lately…

Making – embroideries! I’ve been working on the same ones for a while. I’m liking that I can make things without having to worry about the mess, as I have limited time at the moment. Oh, and a human. I made him too.
Cooking – lots of baking. Banana bread, corn bread, muffins, cookies…
Drinking – lots of dandelion tea
Reading – dodgy cosy mysteries as my brain can’t concentrate on anything too complicated at the moment. And my nutrition textbooks. Studying with a newborn may have been a touch ambitious!
Wanting – a swinging chair for my garden, for cups of tea and baby cuddles
Looking – at my sleeping baby. All the time!
Deciding – on new cupboards for my studio after it was flooded last year
Wishing – that my body would hurry up and heal so I can go on nice long walks.
Enjoying – the gorgeous interactions between my older children and the baby
Watching – Downton Abbey on Netflix (yes, I am a few years behind the rest of the world!)
Wondering – who this new baby will turn out to be
Liking – cups of tea and cake
Listening – to my daughter sing as she goes to sleep each night
Considering – replacing my very tired dining chairs, but with what?
Buying – flowers and herbs for the garden
Hoping – that I can get more active with my children soon
Marvelling – that my body made and is feeding yet another beautiful human
Needing – sleep!!!
Questioning – whether my sons current school is the right choice for him
Smelling – peppermint and tea tree oil, as I try to rid my house of all of the ants that keep appearing
Wearing – soft comfy things
Noticing – that the sunlight is changing as we move into the cooler months
Knowing – that this baby daze will pass very, very quickly, and to appreciate it while it lasts
Thinking – about vegetables! The course I am doing has me thinking about all of the different things I can try to convince my children to eat.
Admiring – clever arty folk on instgram
Getting – better at managing my time with three children
Book marking – more courses to come back and study down the track
Disliking – my sore body
Feeling – tired but content
Hearing – right now, snuffly baby noises, city traffic, trains and birds
Celebrating – my family
Pretending – that I am better at this then I am!
Embracing – chaos

 

 

Easy Peasy Paleo Pancake with Berries

It’s Saturday morning. We normally like a lazy morning with pancakes at my place. Unfortunately, I have just been diagnosed with gestatational diabetes, which means regular GF pancakes are a definite no no for me!

What to do? Well, I won’t let this low carb thing make me miss out on the fun! So here’s a super easy recipe for berry pancakes for one.

Cooking time: about 10 minutes

gluten free, dairy free, nut free, soy free, refined sugar free.

Ingredients

Pancakes

1 tbsp coconut flour

1 egg

2 tablespoons non dairy milk (whatever you like to use, doesn’t really matter)

1/2 teaspoon vanilla essence

1/2 teaspoon of bicarb soda

if you like your pancake sweet, add a little stevia. If you don’t (like me) leave it out.

Raspberry Sauce

50g raspberries

1 teaspoon vanilla essence

1/2 a teaspoon – teaspoon of stevia (adjust to your own taste)

fresh strawberries

Instructions

  1. Beat the egg, milk, and vanilla together with a fork. Add coconut flour. Stir well, getting rid of any lumps.
  2. Heat a small frying pan on medium heat. Add a small amount of oil (about a teaspoon) to the pan.
  3. Pour in pancake mixture. Cook for about 2 minutes (until sealed and brown on pan side) then flip, and cook for a couple more minutes. Remove from the pan.
  4. Add raspberries, vanilla and stevia to the pan. Cook for about 30 sec to 1 minute, until the raspberries get syrupy.
  5. Serve with chopped strawberries on top of pancake, with raspberry sauce poured on top.

Enjoy!

image