Gluten free Pastry base - Rich Chocolate Shortcrust by The Pastry Pantry

Made by following the recipe on the back of the pack! View the recipe here.

Posted by Tracey

Recipe coming soon!

Gluten Free Sweet Shortcrust Pastry from The Pastry Pantry

Posted by Tracey

Recipe coming soon!

Posted by Tracey

while suffering from morning sickness this second time around, i decided to teach myself to make an all time favourite comfort food - Congee.

Congee is described as a type of rice porridge and is gentle on the stomach, but still tasty and comforting - great in winter!

To make congee, you take 1 part of white rice, to about 5 parts water, and pop both into a medium/large pot on a hot stove. Bring it up to boil and then turn it down to simmer. Stir regularly to avoid burning. The rice will take anywhere from 45 minutes to 2 hours to soften up and turn into a lovely warm soupy kind of thing.

Just before you take it off the stove, throw in some mince (beef is best) and slices of ginger and let it simmer until the mince is cooked. Top with diced shallots when serving. Yum!

Posted by Tracey

A childhood favourite of mine is pineapple tarts - we bought these every Chinese New Year and I would swiftly scoff these down!

To make the gluten free version of pineapple tarts, I used Rowie's Shortcrust Pastry Mix for the base and then made my own pineapple jam to place on top. Delicious!

Pineapple Jam
- 1 tin of crushed pineapples (about 250grams)
- 6-8 tablespoons of sugar

Add the pineapples and sugar in a pot and heat on the stove. Stir regularly to avoid burning. Remove from stove once it starts to smell and look like jam.

Add jam to the pastry bases you've cut up, and bake in the oven for about 15 minutes or until the pastry starts to brown.

Posted by Tracey

I have 2 fail safe dinners that I know I can rely on when I don't feel like standing in the kitchen for more than 30 mins

Risotto

Preheat oven to 180 degrees celcius

1 cup arborio rice
2.5 cups of Vegeta stock
stir in a ovenproof dish

top with 4 tablespoons of butter
pop into the oven for 30-40 mins

that's it!

stir in steamed vegetables, cheese, chives, cooked chicken squares - anything you want once it's done. too easy :)

Cannellini Beans & Mash Potato

Mash potatoes - no special trick, grab some potatoes and mash! :P

1 can cannellini beans
1/2 jar of pasta sauce
I usually make some turkey meatballs or fry up some mince
mix together

place mix on top of mash potato
add chives and cheese

If I have time, I'll make some gluten free pasta instead of the mash - and i'll bake some gluten free bread and spread some garlic butter on it. yum :)

Posted by Tracey

I love it when I find bargains.... This cake was made from the Woolworth's Freefrom range of cake mixes - which was on special last weekend. A whole cake for $1.17!

I did add in a large tablespoon of nutella to make it extra gooey - and it did the trick ;) Very moist and chocolately

Posted by Tracey

Gluten Free Salmon & Potato Bake

This one is simple as pie too :)

Boil and mash about 4 or 5 small potatoes, add a little butter if you like

Prepare the salmon steak by removing bones and laying skin side down on some foil on a tray.

Cover salmon steak with potato mash and pop the whole thing in an oven for about 20 minutes on 200 degrees celcius - or until the salmon is cooked and the potato is golden.

Serve with fries or rice, sprinkle with chives or basil

Voila!

Posted by Tracey

Taste.com.au have a great selection of gluten free recipes for you to try!

View their gluten free recipes here.

Posted by Tracey | Comments 0

As seen on Queer Eye (episode 124), Ted teaches Mark how to make Raspberry parfait for his gluten-intolerant wife Cindy.

How cool to see more tv cooks get into gluten free recipes :D It's just a shame that I can't eat the cream. Let me know if you try this one yourself!

Raspberry parfait

Ingredients
1 cup fresh or frozen, unsweetened, unthawed raspberries
1/2 cup sugar
1/4 cup water
1 cup heavy or whipping cream

Zest of one lemon (just the yellow part of the rind, grated)

Instructions
Combine the raspberries, 1/4 cup of sugar and the water in a heavy saucepan. Bring to a boil over medium-high heat, stirring constantly until boiling. Boil until the mixture is reduced by half, stirring occasionally, about 8 minutes. Transfer to a bowl and put in the refrigerator to cool.

Beat cream and remaining 1/4 cup of sugar in a bowl with a mixer on the highest speed until it holds stiff peaks.

Assemble the layers of cream and raspberries in a tall parfait glass, separating each layer with a thin layer of zest.

Garnish with more raspberries if desired.

Posted by Tracey | Comments 0

I wanted to make a carrot cake this weekend, so when I found this Flourless Carrot Cake recipe, I got to it.

Relatively easy to make, coming out of the oven it smelt devine :D Frosted with cream cheese (and icing sugar etc.) my flourless cake was done within the hour. Yum yum.

Posted by Tracey | Comments 1

i'm pretty lazy when it comes to cooking, so thankfully there are a few good things that i can whip up quickly without spending hours in the kitchen.

last night's dinner was curried brown rice with vegetables and this morning, simple spelt pancakes with strawberries, apple and a drizzle of honey!

Posted by Tracey | Comments 0

Finally got around to finding a pizza base with no wheat flour or yeast. The only one that was at About Life, without yeast or wheat flour, is the pizza base by R&R Friendly Bakery.

It's not bad - my husband didn't like that it tasted like potato (because of the potato flour) but I wouldn't say no to it again.

I added an organic pizza sauce, mushroom and avocado.

Posted by Tracey | Comments 4

ingredients
1/2 cup of organic white spelt flour
1/2 cup of water
1 egg

directions
1. Mix the egg & water together
2. Add in the spelt flour and mix well
3. Heat a skillet/frypan
4. Use half the mixture for 1 crepe & cook both sides (flip it over!)
5. Serve as a sweet pancake, or add in goat's cheese & some salad for something different

Posted by Tracey

I've only recently discovered Quinoa and I think I'm going to be hooked on it! It's very easy to prepare and has alot of protein and calcium which we all need.

ingredients
1/4 cup quinoa
1/2 cup of water
half a green apple

directions
To prepare, you need to rinse the quinoa (like you would rice) and then pop it into the rice cooker with 1.5 times the amount of water. Add in slices of green apple when it's done, drizzle with honey if you like.

It should be ready within 20 mins!

Yum!

You can buy Organic quinoa grain from Gluten Free Favourites Australia.

Posted by Tracey

A quick and simple meal anyone can enjoy!

ingredients
A bit of cucumber
A small carrot
A handful of canelli beans
A handful of shreded lettuce
A small tomato
A few small mushrooms
A few slices of avocado

directions
Pretty much straight forward so no big directions needed.

Chop up each vegetable roughly and mix together in a small bowl.

Enjoy!

Posted by Tracey

ingredients
White rice, already cooked
2 eggs
1/2 cup of peas and corn
a bit of carrot, chopped up
a bit of cucumber, chopped up
salt
pepper
a bit of cucumber, chopped up

directions
1. Warm up the skillet
2. Once the skillet is warmed up, add in rice and stir around until broken up.
3. Break the eggs into the middle of the rice.
4. Give it 10-15 seconds and start to stir the eggs a bit. You want the eggs scrambled, but not mixed in with the rice.
5. Add a little bit of salt and pepper.
6. Add in peas and corn and carrot.
7. Keep stirring the mixture until the eggs are cooked and the rice is warmed up.
8. Turn off skillet just as egg is cooked.
9. Serve!

Posted by Tracey

Ingredients
2 or 3 eggs
1/4 of a tomato, chopped up
a few little mushrooms, chopped up
1 avocado
a bit of cucumber, chopped up
a bit of carrot, chopped up

directions
1. Break your eggs into an already heated skillet
2. Wait 10-15 seconds, or until it starts to cook.
3. Keep stirring the eggs to scramble them.
4. Take eggs out of the skillet just before they are completely cooked (you want it to be a bit fluffy and soft still).
5. Place eggs onto a plate.
6. Put chopped up tomato, mushrooms, cucumber and carrot on top. (All raw).
7. Add a few slithers of avocado ontop.
8. Add a bit of tomato sauce on top if you want.
9. Serve!

Posted by Tracey

Ingredients
1 can of Heinz Baked Beans
2 eggs
2 rice crackers

directions
Too simple, so directions won't be needed.

Scramble your eggs if you like, add a bit of salt & pepper for taste. Heat up the beans in the microwave. Break a couple of rice crackers for texture!

Posted by Tracey

ingredients
1 cup of unsalted butter
1/2 cup of bittersweet chocolate
3 eggs
1/2 cup of unsweetened cocoa
3/4 cup of sugar

directions
1. Preheat oven to 150 degrees celsius.
2. Butter the cake pan or muffin tin.
3. Coarsely chop the chocolate and melt with butter in a double boiler over simmering water, stirring occasionally to blend.
4. Remove from heat and let cool.
5. Meanwhile, in a large bowl, beat the eggs at medium speed until thick, about 1 minute.
6. At low speed, beat in sifted cocoa and then the sugar to partially blend.
7. Scrape down sides of bowl with a rubber spatula.
8. Beat mixture at high speed until thick, about 1 minute.
9. Add the melted chocolate and beat at medium speed until blended.
10. Scoop 1/3 cup batter into each muffin cup or pour into cake pan.
11. Place muffin tin on jelly roll pan in the center of oven.
12. Pour enough hot water into the pan to reach 1/2 inch up the sides of muffin cups. (This is not necessary for cake pan.)
13. Bake for 20 minutes or until done.

Posted by Tracey

ingredients
1 cup of peanut butter
1 cup of sugar
1 egg, beaten
1 tsp. vanilla

directions
1. Mix peanut butter and sugar until fluffy.

2. Add eggs, stir in vanilla.

3. Mix well.

4. Roll in 3/4 inch balls.

5. Use fork to flatten.

6. Bake on ungreased cookie sheet for 10 minutes at 180 degrees celcius.

7. Cool on baking sheets.

Posted by Tracey

ingredients
2 cups of carob buds
1/2 cup of honey
2 cups of peanut butter

directions
1. In the microwave, melt the carob buds and honey (be careful not to burn it!)

2. When carob buds are melted, remove from stove and add the peanut butter.

3. Stir well until blended.

4. Pour into greased tin (rectangular in shape).

5. Refrigerate until set and then cut into squares.

6. Serve and enjoy!

Keep finished fudge in the fridge.

Posted by Tracey