This simple porridge was a staple for me throughout winter, and I’m still enjoying it during spring. As an extra bonus, it makes an excellent second stage baby food.
Apples, vanilla and cinnamon provide natural sweetness. Eating the apples unpeeled and grated in this recipe ensures that the higher amounts of antioxidants and phenolic compounds in the skin of the apple are retained. I use a fine grater if using it for baby food.
I like to have mine with a handful of seeds on top, and possibly a drizzle of honey if I’m in the mood for something sweet, but I skip these if the baby is sharing some.
1/3 cup of rolled quinoa
1 apple, grated
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla essence
1 cup of dairy or calcium fortified soy milk (or preferred milk)
1 tbsp of pepita and sunflower seeds
1 teaspoon of honey if desired
- Combine quinoa and milk in a small saucepan. Simmer on medium heat, stirring regularly for 3 min.
- Add grated apple and cinnamon and simmer for a further 3 minutes.
- Serve sprinkled with seeds, and a drizzle of honey if desired.
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.
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
- Preheat oven to 210 degrees
- Add vinegar to the milk, and leave for 10 minutes. The milk will thicken and seperate – totally normal!
- Combine the the flour, packing powder, xanthan gum and sugar in a large bowl.
- Rub the margarine into the flour, until it resembles bread crumbs (you can use your fingers, or a kitchen aid for this).
- Add in the milk mixture, and combine to make a soft dough. If the dough sticks to your fingers, add a little more flour.
- Roll out the dough to a thickness of about 2cm.
- Cut out the scones with a cookie cutter. A 7cm cookie cutter will make about 12 scones.
- Place scones on a baking tray lined with baking paper. Bake for 6 minutes, then turn and bake for another 6 minutes.
- Serve warm with the topping of your choice!
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.
1 tbsp coconut flour
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.
1 teaspoon vanilla essence
1/2 a teaspoon – teaspoon of stevia (adjust to your own taste)
- Beat the egg, milk, and vanilla together with a fork. Add coconut flour. Stir well, getting rid of any lumps.
- Heat a small frying pan on medium heat. Add a small amount of oil (about a teaspoon) to the pan.
- 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.
- Add raspberries, vanilla and stevia to the pan. Cook for about 30 sec to 1 minute, until the raspberries get syrupy.
- Serve with chopped strawberries on top of pancake, with raspberry sauce poured on top.
I’ve had a few people request this recipe, so here it is! This yummy bread is delicious for breakfast. It makes a great alternative to banana bread for those who are sensitive to Amines. You can vary the sweetness according to taste.
Gluten free, wheat free, dairy free, nut free, can be made soy free and egg free
1 medium carrot, peeled and grated
2 green apples, peeled and grated
1/3 cup of melted nuttelex or coconut oil
1 cup of soy milk or other milk substitute
1 teaspoon of vanilla
2 eggs (this recipe will work well for egg allergies as it’s quite moist. Substitute your preferred egg replacement)
2 1/2 cups of gluten free Self Raising flour
2/3 cup of wheat free Oats (I use Bobs Red Mill Uncontaminated Oats). Substitute with the same quantity of rolled quinoa if you can’t tolerate oats)
2 teaspoons of gluten free baking powder
1 teaspoon of cinnamon
1/3 cup of brown sugar (optional)
Preheat oven to 180 degrees
Grease a loaf tin
Mix all dry ingredients together in a large bowl. If you’d like a sweeter loaf, add the brown sugar. It is still nice without, for those with less of a sweet tooth.
Beat the two eggs together in a second bowl. Add vanilla, grated carrot and apples, melted nuttelex and milk to the bowl. Mix with a spoon.
Pour wet ingredients into dry, and mix with a spoon.
Pour into a greased loaf tin, and bake for 45-50 minutes. Loaf is cooked when a knife comes out of the centre clean.
This will store for up to a week in the fridge, in an airtight container. I like it best slightly warmed or served at room temperature.
This lovely lemony cake is really quick to make as you don’t need a mixer. It works well as muffins too.
2 cups of Gluten free self raising flour
1/2 cup of caster sugar
2 teaspoons of baking powder
1 cup of soy or other milk
1/2 cup of melted nuttelex or butter
2 eggs, lightly beaten
Zest of 1 lemon
1 cup of fresh blueberries
Lemon Drizzle Icing
2 tablespoons of lemon juice
2/3 cup of icing sugar
Preheat oven to 180 degrees
Combine flour, sugar and baking powder in a large bowl. Make a well in the centre of the bowl.
In a smaller bowl, whisk eggs, milk, nuttelex and lemon together
Pour wet ingredients into the dry. Combine well with a spatula, getting paid if any big lumps in the mixture.
Stir through blueberries
Pour mixture into a greased loaf tin. Bake at 180 for 30-35 min (about 25 minutes for muffins). Cake is cooked when a knife comes out cleaning from the centre.
You can eat it as it is, or make a quick lemon drizzle icing to put on top. Simply combine lemon juice and icing sugar in a small bowl, and pour over the cooled cake. Enjoy with a cup of your favourite tea!
This cake is best stored in the fridge after the first day, as it will spoil more quickly if kept out. Take it out a little before serving, to serve at room temperature.