6 minute Raw Vegan Gluten Free Alfredo Sauce Shell Pasta

I cooked some gf shell pasta in boiling water for about 6 minutes until it was just cooked. VERY important to drain it right away. The brand in the green bag, i can't remember.

While that was simmering i got about a handful of cashews with a bit over enough water to cover it with some mixed herbs, a squeeze of bottled lemon juice and a clove of garlic (WOW i was not used to such a strong garlic taste! Next time just half a clove or some paste or something without such a strong taste!).

Blend in a mini blender. I used my "amazing blender" the "magic bullet" rip off. Works perfectly fine in my oppinion. Grinds nuts...blends smoothies and all. Probably not quite as fine but does the job, i have teeth. Also, don't blend for too long....it will overheat- i've been warned. 10 second burtst, and usually it's enough to do the job, if it sticks add water, if it still doesn't work or it's meant to be thick, pull it out and shake the ingredients and pulse, repeat.

Makes 3 bowls worth of sauce! :) Very creamy, also very creepy as to how much it tastes like cream....

I served it on the shell pasta with rocket leaves/ arugula.

To make it non vegan slice up slices of ham (you know the stuff you don't even have to cook, makes it super fast!).

Seriously. 6 minutes, and 2 minutes to chow down. Easy to clean too!

Stuffed Tomatoes

Stuffed Tomatoes
Originally uploaded by tiny_teesha

carrot and lemon and parsely (leave out the parsely next time i think). Carrot and lemon is NOICE! I only nuke it, or leave it raw. It's got more nutrients that way and i love the crunch!

the tomatoes were SO RICH, i couldn't finish it, cooking really really heightens their tart taste! WOWZA!

it's like onion, garlic, rice and beef, with 2 TB tomato paste and some sugar and salt and tomato pulp.
Cook first and pop in an oven just to tenderize the tomaoes a bit.

Savoury Crumpets

This recipe is by no means perfect, but daimn, did i make a good crumpet this morning!

Makes 2 Large Crumpets the size of toast or 4 small ones.

Firstly:

In a small cup, or shot glass, add:

1 t chives
1 t parsely
1 t Basil
1 t oregano

to about 3 TB water. Mix well. This will hydrate them, then in a bowl add:

1 TB linseed ground
1 TB chickpea flour
3 TB Sorghum flour
1 TB Glutinous Rice Flour
1 TB Corn Starch
1t Baking Powder (GF of course)
1/2 a carrot finely grated

Stir through with a fork.

Then add liquids!

1 TB Honey
1 egg
50 mL give or take of rice bran oil

and enough milk to get a pour-able yet still pretty thick batter. Mix well. Don't forget to add in the herbs too!

Set your stove to the lowest heat possible.
Buy crumpet rings, or simply use a mini non stick pan (i bought a mini square one the size of toast, which makes one serve in the morning easy and quick).
Sprinkle poppy seeds in the pan with a drizzle of oil.
Quickly add batter. It's fairly thick at this point so you may need to help it sit in the pan well.
Wait until the top is no longer wet looking, then carefully flip it by whatever means is comfortable for you. Using a spatula, a fork, etc and just lightly golden brown the tops.

Then put on a cooling rack to cool! Or chuck some butter on it and eat it hot! Melty goodness!

Fruit Tingle Loaf

This is a weird tasting one folks. So if you're into stuff that tastes unique (like myself) this is one of them! It kinda tastes like a fruit tingle!

OK! You will need a pack of Aldi Bread Mix. i used what was left, i assume that to be about half a cup.

To this i added enough chopped apricots and currants as i desired
1 small/skinny grated carrot

1t cinnamon
1t ENO!
1 egg
Half my cup of Vanilla Chai Latte i was drinking (it's in powder form near the instant tea section)
A good splash of rice milk to make it a relatively pourable yet still gluggy texture.
A splash of water to help with making it pourable it was still too stiff to kinda move it out the bowl.
Vanilla essence
1t of pepita seeds ground
1t of sunflower ground

I ran out of ground linseed but i would have liked to have added some!

NO SUGAR (still tastes sweet from the natural sugars in the fruit!) NO FAT!

It will nearly double in size, or at least a third.

Thats it! I cooked it at 160 for about.....I'm going to say 30-40 minutes, it was a looong time. Wait till the top browns then it should be ready. i put them in 3 over sized muffin tins with a dusting of cinnamon on top!

They are very soft and squishy and moist :) (thank you Mr Carrot!)
The lemony taste of the eno makes it tingly and contrast with the cinnamon, this could be in a good or bad way, if you're scared of the zesty taste then just replace it with GF baking powder. :)

Very healthy and tasty recipe! Will repeat i feel! Some days without the eno though it is very interesting to nibble on and try to find the flavours!

Have a lovely day!

A nom nom nom!

Tofu Marinade

I decided to do the 3 tricks to getting tofu to taste good.

1- squeeze water out with a heavy object for 10 minutes

2- marinade for at least 2 hours.

3- coat in corn flour and fry.

and guess what? It worked! (Though i think an even firmer tofu, or more squeezing would help.

I marinaded it without oil to let the flavours soak better- it would have oil in the frying process anyway.

I used:

GF Worcestershire sauce
Sweet chili sauce
Splash of Balsamic Vinegar
1 t honey
sesame seeds
1/4t garlic paste

combine all ingredients in a small container. Give it a good gentle shake, chuck it in the fridge.

i marinaded it for about 2 hours, that was enough.

once done, drain, coat in corn starch and fry on medium high, on a bed of sunflower and sesame oil. About 5 minutes each side. Depending on how thick the cut was. I did it about 1cm thick, and in cubes too.

Crunchy outside, smooth inside, more squeezing i assume would have made it more chewy (apparently freezing can do this too)

I'll definitely try it again.

I had it on a bed of "Crusty bread" with lettuce, sun-dried tomatoes and avocado. Yum yum!

Goldilocks Chocolate Fudge

This recipe is not too sweet, is not too dense, is not too chocolatey. It is just right. Light.

For a calming chocolate hit, follow this recipe!

fills half a log tin.

110g marg
120g choc
1/2c palm sugar grated, not packed.
1 egg
1t vanillla essence
1/2c rice flour
1T cocoa powder

can double recipe for a whole log tin! It's really light to bite into yet holds its shape well too! Not dry, or too moist. It's totally just right!

cooked at 190 C.

Itatlian Cashew Dip

Cashews
Olive Oil
Green Olives
Sun dried tomatoes
Rice Wine Vinegar
Oregano

Blend in your amazing blender.

So addictive.

Death by Chocolate Pudding

This is a weird recipe since it is neither a custard or a pudding. But probably closure to a pudding- the creamy kind, since it does contain corn starch.

1 heaped Tb margarine
1 heaped Tb corn starch.

Melt and mix in a pan to form a paste. Then slowly add while stirring briskly:

200mL of coconut cream (The secret is not to shake the can up first, so you scoop up the solid part at the top of the can.)

Then cut up 3 rows of chocolate and toss in.
1 Tb cocoa powder
1 Tb sugar

Mix mix mix, cook until it remains a creamy consistency. Then pour. You COULD refrigerate, though eating it fresh is best, pour over cake as a sweet sauce, or refrigerate to tone down it's killer instincts. Super super rich.

Very Tasty.

Semi Oven dried tomatoes

Semi Oven dried tomatoes
Originally uploaded by tiny_teesha

Easy as. Simply slice up your tomatoes.

Place them in a warmed oven. You will see the moisture wick away.

Place them in a baggie. Pour in some sunflower oil or olive if you prefer. Then sprinkle in a decent amount of oregano leaves (Fresher would probably be better) and a dash, the smallest dash, of rice wine vinegar.

Shake.

Place them back in a warmed oven. (You could probably keep it on the lowest setting, i think mine is about 50 degrees)

Set the timer every so often and turn it off here or there, they just need to stay warmed.

After a few hours they are ready, keep cooking/dehydrating till your desired level of dry.

Place in a sterile jar. :)
Yumo!

THE BEST HEALTHY GLUTEN FREE BREAD

THE BEAT HEALTHY GLUTEN FREE BREAD
Originally uploaded by tiny_teesha

Tastes perfection, great texture (crunchy but light and poppy type of crunchy not hard kind of crunchy)! Omg i hit the jackpot, i think i could tweak it only slightly and it's absolute perfection. So so so tasty!!! And nutty, but not strong. Perfection. Best tasting crust EVER! It's sweet....i don't know why!!!

Ok!

There is a fair amount of stuff that goes in this but here goes! (I undercooked this one so i will know for next time!)

1c Brown Rice Flour ground yourself preferably to make a nice popping bread.
1c tapioca flour (this is the only "bad" ingredient)
1/3c Samo/ Moraiyo flour, if you can't find it you can use any other flour you like here, corn, buckwheat, whatever works.
1T Soya flour
1T Sorghum
2T Sago (this is a starch)

2t Xanthan
1T Baking powder

2T Sesame ground
2T lecithin granules (soy) -helps it rise

2T ground linseed in 6T warm water (or nut /non dairy milk) I recall adding more water and possibly more linseed because i was juggling 2 recipes. This should equate to about 3/4c of gelatinous mass.

1T yeast in a cup of warm water or non dairy milk. Sprinkle some tapioca and vanilla sugar for it to feed off and grow.

2T Agave or honey
1T Apple Cider Vinegar
1/2c Tofu (Silken)
1 Egg
1/4c sunflower oil or sesame oil

First mix up the linseed matter and yeast and leave to stand while you sift all dry ingredients in a bowl and incorporate well.

Make a well and add liquid/moist ingredients. Stir the well first then cave in the flour and slowly stir with a metal spoon.

Work quickly to place loaf in an oiled tin so it stays light and fluffy and smooth the top with the spoon. Top with sesame or sunflower oil and sprinkle with ground and whole sesame and linseed.

Allow it to rise in a warm oven for 30 minutes to an hour until it doubles and fills the pan. It rises flat and neat.

Cook at 180 for 50 minutes or there abouts. It's a wholemeal loaf so it will look darker, don't be scared. LEAVE it to cook, don't pull it out like i did, it caved in. That's what happens when you take it out at 30 minutes. Leave it. Trust me.

After the first ten minutes it will kindly shrink making removal from the pan extremely easy later. Don't be alarmed, this is normal.

Despite that i slightly undercooked it, it tasted so delicious. Easily my favorite bread aside from the "White" version.

The tofu is the secret! Really cheap, only a dollar at asian grocery stores.

Carrot and Walnut Cake

2-3 carrots (1 1/2c)
1c Self Raising GF Flour
1/2c Plain Flour
1 1/2t Baking Powder
1/2t cinnamon
1/2c brown sugar
1/4c oil
1/2c Golden Syrup
3 eggs
1 tsp Vanilla
1/2c currants
1/2 c Walnuts

icing:

250g cream cheese
1/2c icing sugar
1/2t vanilla essence
2 t margarine
and one walnut each one.

Finely grate the carrots.
Mix dry ingredients first. Then liquid, then fruit and carrot.
180 degrees for 30 minutes.
Cool and apply icing with a walnut on top.

Super Crunchy Battered Basa

equal parts:

Corn meal, brown rice flour (home ground!), white rice flour, chickpea flour. Sprinkle with mixed herbs and salt to taste.

Rinse the basa. Pour rosemary and garlic infused vinegar over the fillets.

Dip into the flour mix.

Pop on a grill pan and fry. So crunchy!

Sprouting!

Sprouting is cheap, fun and healthy!

Live enzymes. They're good for you. Chlorophyll too.

Rinse thoroughly. Soak overnight. Drain, rinse and drain twice daily!

Grow until you like the length of the shoots.

Chocolate Mousse Cups

150g dark gfcf chocolate
3 tablespoons gfcf margarine
1/4c silken tofu
1 egg yolk
1 egg white
1 tbsp sugar

Melt the chocolate and margarine in the microwave.
Add the yolk to the warm chocolate. Add tofu. Whip to combine.
Whip the egg whites with sugar until it forms stiff peaks. Fold the two solutions together.

Melt 100g chocolate. With a spoon or silicon brush paint the inside of a silicon small muffin "pan". Grab some foil and use it to mold out the base of a muffin tin, and then paint it with chocolate and refrigerate. Once hardened and cool pull off the foil. Set in a fridge and pop them out when cold. Then spoon the mousse in the chocolate cups.

Top with crushed peanuts, shredded coconut, or the scrapings of the bowl of melted chocolate (it shreds pretty!)

Refrigerate!!! :)

Tastes just like raw cake mix! Yummo!

Almond Milk Cheat

Blender

Tablespoon Almond Meal

Water

Blend until smooth

Shazzam! Almond milk in a jiffy! Great for those lactose intolerant who ran out of milk! Only a little chokey, i believe in drinking it all whole and mushy anyway. Big deal! If you don't like it, simply let it sit then pour but not all of it leave the last bits of "pulp".

or pour through a sieve.

:)

Good day!

Yummy Pumpkin Rissotto "tuna casserole"

Yummy Pumpkin Rissotto "tuna casserole"
Originally uploaded by tiny_teesha

My mother usually makes this in a pie and i always hated how flavoursome the olives were....but this time everything was so delicious and let's admit it, everything is better with a little arugula in it!

Pumpkin
Onion
Rice
1/3c green olives
1/3 c black Spanish olives
1 tbsp toffutu
Canned Tuna
Spinach
Rocket/Arugula

Raw Coconut Cluster Pudding

crappy pudding
Originally uploaded by tiny_teesha

This tasted quite delicious, i must perfect it though...

it never quite set as much as i liked, but it was still fun
basically just:
Shredded coconut, about a cup
water
1 tbsp gelatin and
cocoa 2 tbsp
maybe some sugar...

that's it. :)

I need to increase the gelatin, using vegan agar agar or even a packet of jelly, though i doubt they make coconut, vanilla or chocolate flavoured ones...
I could use corn starch if i cooked it, but that would rid of nutrients. I need a bit more cocoa perhaps...
The blender formed clusters of coconut butter! Oh yum! Clusters of super sweet concentrated coconut goodness! This will be a hit if i perfect it!

I'm getting into this vegan raw vibe here!

Beetroot Cake

Spray oil
200g almost a can of beetroot
1/4 cup cocoa powder
1/4 cup hot water
1 cup, firmly packed brown sugar
2 eggs, lightly whisked
1/2 cup rice or coconut milk
1/4 cup light tasting oil or coconut oil
1 tsp vanilla essence
1 1/2 cups self-raising GF flour, sifted

Cardamom frosting
1/4 cup pure icing sugar, sifted
Pinch of ground cardamom
4 1/2 tsp Rice milk
Sprinkle with chocolate ants!

Process the beetroot in a blender or food processor. Combine dry ingredients first, then wet. Pour in a sprayed cake tin and bake at 180 for about an hour until a knife comes out clean. Once out and cooled you can ice it! :)

Very tasty, cannot, CANNOT taste the beetroot. It is slightly dry so I may consider adding the whole tin next time and perhaps even the juice...maybe.

Carrot Muffins

Carrot Muffins
Originally uploaded by tiny_teesha

Carrot gives gluten free foods, structure, moisture bounce and hold!
I wonder if it would do that for hair?....

pumpkin chicken risotto

I threw up after this, but don't let that repel you! I believe it was from not cooking the chicken well enough, i was hungry and impatient....cook your chicken well folks!

Fry a pumpkin in oil (butternut) for 10 minutes.
add a chopped leek, 2 garlic cloves and half an onion. Fry. Stir. 5 mins.

Brown some chicken WELL.....lol. Or puke your guts out later...

Brown some bacon.

Add 1 c arborio rice. Stir. Add 4 c of stock slowly.
cover and stir occasionally. 30 minutes, add 2 tbsp basil and stir.

Add a squeeze of lemon and nutritional yeast or cheese over the top. :)

enjoy...and don't throw up later....because it doesn't look as pretty on the way out, and btw, puking chicken out your nose is not fun.

Green Smoothies

I find these are a great way of eating my daily allowance of fruit and veg! Superfood Kick!

Handful of greens, ground linseed and pepitas and sunflower(LPS), supplements and fruits! If its acidic watery fruits add water(like melons and pears), if it's creamier like berries, yogurt, almonds and avo, add rice milk!

I find that the linseed, or something about these smoothies help my ibs. (unless its the new supplements I've been on?

"Not Banana Smoothie"

baby spinach
LPS
coconut
Almond
Watermelon
Pear
Blueberries

3.5/5

UpnGo

1 pear
vanilla soy yogurt
corn flakes
frozen blueberries
aloe vera juice
ground flax seeds
almond meal
5 large silverbeet leaves cut fresh and organic from the garden seconds before

3.5/5

Ice-cream Imposter

1 slice rockmelon
aloe
LPA
avocado
baby spinach
2 leaves bok choy
2 tbsp soy yogurt
drinking choc

3.5/5

Raw Vegan chocolate pudding

Raw Vegan chocolate pudding
Originally uploaded by tiny_teesha

1 medium avocados
2 tbsp maple syrup or agave
1 tsp vanilla extract
1/3 cup cacao powder
1/3 cup coconut cream

blend and eat

Palm Sugar

Seriously, it has a GI of 35

closely followed by:

agave - 42

then:
honey- 55
cane sugar- 68 (that's white sugar for those playing at home)
LoGi cane sugar- 50 (it's coated in a starch that's hard to digest so in theory takes longer- only if you don't melt or crush it first, which, no one does!)

What's more, is that it has 458% less kjs!!!! AMAZING!

100g of white sugar will set you back 1700kj while palm will only set you back 371. Seriously...cool stuff! (so says the back of hte packs, according to google this may be very incorrect and there is only slight caloric differences but definitely a big difference in low GI.)

What's the catch? And there is one. It comes in block form so you have to break, grate or dissolve it first.

It comes from the date palm sap....so that means: its Vegan! Sold yet?

It's tastes really good too, very similar to brown sugar mixed with white but without that metallic aftertaste you get from brown sugar!

I'm going to use it because it's way less refined, fun to great (makes me feel closer to nature somehow!), and tastes good too!

Death by Moist Chocolate fudge

NOT JOKING!

1/2c margarine
1/2c almond meal
1/2c cocoa
1/2c sugar
1 egg

Mix in a mix master-you may need to melt the margarine first.

Pour in greased small tin. Bake at 180 until you see it firming up on the top- don't bake till dry. It's the super moist fudgy inside that's a result of under cooking!

You WILL die... serves one (technically 2, or 3), if you can go through half of it.

Pear, Fruit and Almond Friand

1tsp cinnamon
1tsp nutmeg
1tsp mixed spice
1 egg
1tsp Xanthan gum
2 pears (microwaved for 2 minutes) i used canned so syrup was present in the bowl.
2/3c almond meal
White GF SRF to make a batter
1/2 c blueberries
1/3c currants
slivered almonds

Microwave the peeled (i used canned) pears for 2 minutes to make them tender. Chop them up into pieces.

While that's being zapped toss in dry ingredients into a bowl. Stir with a fork. Add the dry fruits, then moist wet ingredients.

It's so sweet, sugar really isn't necessary. If you want a tablespoon. Pour in a greased tin and sprinkle slivered almonds on top.

They rose SO MUCH and when i took them out they deflated. So i think some soy lecithin or something may be in order. Either how, they taste absolutely FANTASTIC and they are so healthy too! Jam packed with natural fruits, low fat and sugar. Excellent!

I don't think i added margarine....but i may have, i didn't write it, so i'll have to try this recipe again like this and see if it is nice still. 180 degrees for about 25 minutes.

If fresh pears are used you may need to add some water and a tablespoon of sugar.

They weren't too sweet. EXTREMELY moist and tasty.

Bolognese GFCF

Bolognese GFCF
Originally uploaded by tiny_teesha

My Boyfriend cooked this for me
GFCF!
GF penne
Sauce:
tahini 2 tsp, diced tomato can, 500g mince,
grated frozen soy cheese on top, tomato paste, 1 onion, 1 garlic, 1tsp sugar, salt to taste

Molasses, carrot and spice

Molasses, carrot and spice
Originally uploaded by tiny_teesha

Gluten and dairy free.

2 tablespoons black strap molasses for trace minerals and iron, and natural unprocessed sugar- imparts a licorice taste.
handful of currents
mixed spice and cinnamon
1 finely grated carrot
1 heaped tablespoon of linseed freshly ground
Enough buckwheat
about 1/2c self raising flour gf mix
Some water to make consistency
1 egg
1/4 tsp baking powder

They taste that bit sour form the buckwheat (my taste buds are sensitive) and the licorice i am not fond of, but i'm TRYING to be healthy ok!? Healthy is something i have to get used to, so...This it is.

Sundried Tomato Pane Di Casa GF

Sundried Tomato Pane Di Casa GF
Originally uploaded by tiny_teesha

To be honest, i have no clue.....
But, i did add some jarred sundried tomatoes
some tomatoe paste
olive oil
bread mix. Orgran or Aldi are my go to.
Basil
Silken Tofu
that's it. Add yeast and let it rise. It was soft and dense which fell apart the next day.
Freeze! or eat fresh!
Microwaving makes it nice and moisture filled too.

Blueberry and Almond Meal Muffins

Blueberry and Almond Meal Muffins
Originally uploaded by tiny_teesha

http://glutenfreegoddess.blogspot.com/2010/07/gluten-free-blueberry-muffins-with.html

Choc Cashew nut Spread! gf cf

Choc Cashew nut Spread! gf cf
Originally uploaded by tiny_teesha

In a coffee grinder add cashews, vanilla sugar and cocoa. You will need to periodically unclog the caked nuts from the edges and pulse it again and again.

Pour moist dust into a bowl and (if you want and are old enough) add liqour (baitz cream de cacao) and peanut oil until it forms a thick paste.

Voila! Spread on your fav gluten free toast!

Fruit Loaf

Fruit Loaf
Originally uploaded by tiny_teesha

2 heaped tablespoons of linseed freshly ground
1 finely grated carrot
1 tsp mixed spice
1 tsp cinnamon
1/2 c of mixed dried things (fruit and nut and seed) Mine had apple, currants, raisins, peanuts, cashews, pepitas, and apricots, almonds....
1/4 currants
1/2 canned blueberries
2 tbs buckwheat

1/4 tsp baking powder

top with slivered almonds

I found it tasted sour from the buckwheat, i just am too taste bud sensitive to the sourness of it!

Cashew Milk (whole)

Cashew Milk (whole)
Originally uploaded by tiny_teesha

Because they were raw cashews and blanched, it isn't chokey. It tastes quite creamy and thick because i followed about a 1:2 ratio instead of 1:4, but that means when i add hot water to my cocoa, that it still remains a good consistency.

THIS IS WHAT DAIRY FREE MILK SHOULD TASTE LIKE!

About a tbs of grated palm sugar for sweetness. And about 1 cup cashews.

Cherry Cake

Cherry Cake
Originally uploaded by tiny_teesha

DELICIOUS!
Rough estimates:
In a blender combine:

1tbsp coconut
1/2c cherrys (black canned)
self raising flour (enough to make a thick creamy consistency)
1tbsp sugar
1/2 c boysenberry Soy Yogurt

Blend. Pour.

plop whole cherries in the middle after blending for a burst of moistness.

Extremely extremely tasty and easy!!!

Bread Rolls - Gluten and Dairy free!

Bread Rolls - Gluten and Dairy free!
Originally uploaded by tiny_teesha

Another attempt at my awesome roll...not quite. I can't get it to rise so high...Still trialing.

Topped with sesame, herb, peanut, linseed and sunflower

Corn Crispbread and Oysters

Crisp Yumz
Originally uploaded by tiny_teesha

tomato paste
baby rocket and spinach
black olives
oysters
mayo

Gluten Free Flours - Test Part 2

Left to right, top row first:
Teff, Red Sorghum, Lentil Flour, Soya Flour
Water Chestnut, Samo, Finger Millet, Amaranth

Alright my peeps! Lets get right and straight into this!

Teff
Taste- Wheatbix-ish. Bad aftertaste but tolerable
Texture- EXTREMELY Fiberous.
Notes- Looks exactly like finger millet (ragi), i MAY have accidentally subbed it, though i'm pretty sure i did not. Absorbs a LOT of water, smells EW!
Uses- Probably not a savoury item but would make great health bread, and the dark colour would work in healthy(er) chocolate recipes.

Red Sorghum
Taste- Wheatbix-ish, subtle, slightly sour. Nice
Texture- Similar to wholemeal. Squidgy
Notes- Red in colourUses- Bread would be good

Lentil Flour (due to this behaving too much like wheat, i got my boyfriend to test is for me.
Taste- very bad. ( I was glad i wasn't losing a valuable taste!)
Texture- Freakishly like glutenified wheat
Notes- It rose!! Smells like lentils, duh. Stringy but not starchy.

Soya Flour
Taste-Subtle, mildly sweet, not too beany. Tolerable.
Texture- Airy/light
Uses- Anything

Water Chestnut /Singhara
Taste- Staleish, unpleasant, bitter after taste. EW!
Texture- Not very starch like

Samo/Moraiyo (quite certain it is gluten free but if i find out my tummy hates it I'll let you know.)
Taste: Bland. Taste like my uncle's house. Weird, but i can't explain it. It's not a bad taste though slightly sour. Very tolerable.
Texture-Pasty
Notes- extremely dry , smells oaty and like my uncles house.
Uses- Any

Finger Millet
Taste- Sour, tolerable but not very pleasant.
Texture- Fiberous
Notes- Dry top

Amaranth/Rajgaro (I put just a few tablespoons in a blueberry recipe and it tasted AWEFUL so perhaps i do not like this one?)
Taste- Wheatbix-ish with a sour aftertaste. Akin to sunflowers or sesameNotes- smells nutty and sweet.
Texture- Gooey
Uses- Any

Aldi Bread French Toast!

Aldi Bread French Toast!
Originally uploaded by tiny_teesha

self explanatory

serve with cinnamon sugar and maple syrup!

Asian Rice with Rissoles

Asian Rice with Rissoles
Originally uploaded by tiny_teesha

The rissoles have 1 onion, chives, basil parsely, steak seasoning, 1 small tin mushrooms, some corn, olives, perino tomatoes, 1 carrot, 2 tbsp tomato paste (can omit) , crumbs, flour, 1 egg and a flour coating and seasoning in them.

The rice is 1c rice boiled till just tender. Omeletify one egg and slice into pieces strips. sesame/peanut oil. 1c bacon sliced, 1 onion, 1 can corn, 1/2 red capsicum cut tiny, 1 tbsp soy sauce or to taste ( i added something like 5 i think?), palm sugar 3 tbsp grated. snow peas added just before serving. Yumo!

. Very nice but this is reheated so the colours aren't as bright.

Chicken and mushroom and bacon Arancini

Chicken and mushroom and bacon Arancini
Originally uploaded by tiny_teesha

Delish!

Want left overs with something special? This is a way to put yesterdays risotto to good use in little time!

Cook a risotto (add bacon for extra bite!), form into balls and coat in flour, egg, than crumbs.

deep fry!
:)

BAM!

in more detail:

I used the link recipe of the risotto above but added some bacon for some extra flavor. So wham, chucked some bacon in the pan while i set up a production line. A bowl of risotto, a bowl of rice flour, a bowl of bread crumbs with sage and parsley(with a pinch of sugar and salt), and a clean plate.

Pop out your bacon and slice.

Shape risotto with wet hands into balls. (you can add soy/cheese now to center for extra awesome.)

Dip in flour, then in crumbs (with a pinch of sugar and salt). Press to coat.

Deep fry half way for 5 minutes, turn over for 5 minutes more.
Place on paper towel and then serve with salad

Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Originally uploaded by tiny_teesha

Very very tasty. Must add the baby rocket LAST, just before serving. Mix it through, it still crunches, and boy was this tasty! I think it was a bit too salty though. :)

1.8L chicken stock
30g margarine
1/3c olive oil
2 onions (or one onion one garlic)

3c Arborio rice or 2 if you don't want a plethora of left overs!

1 1/2tbsp thyme
2 thigh chicken fillets or breast cut into tiny cubes
200g mushrooms
1 1/2c cheese/ or soy cheese sauce (for topping, optional, can use extra rocket)
80g Rocket!

oil pan, melt margarine, satay onions, brown chicken, add mushrooms for 5 minutes, add rice, stir, slowly add stock until it's gone (if you're making your own stock it's ok to add less saltiness, this turned out too salty on the recommendations on the pack- or use less stock!
remove from heat, stir in rocket, add seasoning/cheese to taste.

use the left overs for.....
ARANCINI

Raspberry Brownie

Raspberry Brownie
Originally uploaded by tiny_teesha

i think i wrote the recipe slightly wrong as it is from memory

Tasted sour, and had seeds, i blame the raspberries! BAD IDEA!

4 tbsp margarine
150g chocolate
1/2c buckwheat
1/2c rice flour
2 tbsp millet
4 tbsp coconut oil (crumb it in flour)
1 egg
2 c raspberries
4 tbsp nesquick

very dense, raspberry and chocolate is not a nice consistency...The seeds are weirrrrd!
top with choc ants

Carrot Muffins

Carrot Muffins
Originally uploaded by tiny_teesha

omg, love. I love carrot with gluten free, it's the secret to bounce and all sort of good things, like moisture, and structural hold!

PAN PIZZA

PAN PIZZA
Originally uploaded by tiny_teesha

because i'm lazy like that...and it's fast!

in a pan mix a basic pancake mix without the sweet, even use more appropriate flour like corn.

fry, roll on plate when done.

put pizza topping in pan and cook.
put sauce on top of pizza base. Then pan ingredients and top with soy cheese and baby rocket.

Stir Fry

Stir Fry
Originally uploaded by tiny_teesha

looks nasty, tasted rad.
just a basic beef tomato sauce, with red capsicum, broccoli, carrot and snow peas.

serve with rice of choice

Corn Crispbread

Corn Cripbread
Originally uploaded by tiny_teesha

is the best thing in the world....

especially for breakfast!

bacon, pineapple, baby rocket, red capsicum. YUM.

Blueberry Muffins

Blueberry Muffins
Originally uploaded by tiny_teesha

SO tasty!!!

5 tbsp margarine
1 egg
1/2 coconut milk
1 tsp Xanthan
1c blueberries
1 tsp baking powder
1/2 c rice flour
3 tbsp sugar
1/2 c potato starch
2 tbsp millet flour

DELISH!
Yumo! So so sweet! I could have minused the sugar a bit. The texture is really unique, it's soft but with the weirdest slight crunch on the edges- really nice! And inside is slightly crumbly but extremely moist. It doesn't hold realllly well. It's really soft and almost mushy inside. Very nice!

The Best Perfect Gluten and Dairy free Savoury Rolls (with soy)

You see, i made the best rolls in the world, and i mean the world. One bite, and i was in HEAVEN! The only problem? I kinda made it up and didn't even write it down. The amounts were simply tossed in straight from the container!

Luckily enough i was able to recall what ingredients, i'm still in progress of replicated the exact amounts of what still.

1c water
1/4c silken tofu (very important! This adds loads of moisture and a lovely cheesy taste)
1 tsp (heaped) of each; Baking powder, Xanthan gum, dried instant yeast
1 tbsp savory flakes
2 tsp sugar (white, honey, castor, raw, what ever you prefer)
2 heaped tablespoons of
Buckwheat Tapioca Flour(preferably arrowroot flour), corn starch
1/3 c of oil (sunflower) [i used 2 tbsp margarine coz i ran out, original had oil]
1/2 c Aldi bread mix, or any bread mix
1c White rice flour (glutinous is better or brown for a healthier loaf)
Oil to coat
Herbs to top

Firstly mix the warm water with yeast and let it sit until a froth occurs, about 15 minutes.

Mix dry ingredients together. Make a well and add liquids. Beat until well combined, and then some. Form into rolls with oily hands. It should be of soft sqwelchy, sticky consistency. Very soft and mailable. Almost like a clay slurry....but thicker. I dunno... Sprinkle chives or mixed herbs on top, or seeds if you prefer. (i like poppy and linseed).

Once formed, oil tops and add herbs and leave it 45m to an hour to rise in a warm oven. (Turn it on 50 degrees for a few minutes and then turn it off.)

Cook at 180 for 45 minutes or there abouts. Most likely it will need more time.

The first unmeasured version came PERFECT, the second batch, flat and rock solid lacking the nice taste (then i figured out the ingredient i forgot to add in!), this third batch is much closer!

It came out flat, the original roll rose at least 5 times the height. It started of as a flat roll and ended up a complete sphere pretty much.
The silken tofu adds moisture and a cheesy taste- very important for the right consistency and taste of a roll i was looking for.
It did have the slightest sour taste, i think this is the tapioca- i can sometimes taste it bad!
i think i needed more yeast, or resting time...and definitely more flour perhaps? (oxymoron).
GREAT tasty crust!!! I think the oil definitely plays a part also.
The smallest amount of gumminess, not sure if that is simply moisture. Definitely over cook rather than under cook.

Cocoa Cherry Cake

270ml Coconut cream
1 c black canned cherries
1/2 dessicated coconut
1/4 grape seed oil or light olive oil
2 eggs
5 tbsp honey
1/2c Rice flour, millet, teff (i personally do not like millet or teff...so i would like to replace it with other flours in future, but i have to use it up!)
1/4c chocolate syrup (you know, coles cheap chocolate topping!)
2 tsp vanilla essence
2 tbsp liquor (i use baitz white chocolate)
4 tbsp cocoa
1/2c melted choc
1/2 c chopped choc
1/2tsp baking powder
4 tbsp brown sugar

Cook it on 180 for about 40 minutes, check ti frequently. I stuffed up the time when i cooked it. The inside is still soft and raw. But its late and i have to sleep so i'm leaving it in a warm oven over night (turned off!)

I was stupid and poured water over the top, to see what would happen, it eventually rose and dried up, but i dunno if that caused the middle to cook so much slower? Also i sprinkled chocolate ants over the top.

It tastes quite nice and the honey gave it a "chewy muckie" consistency which i like :)

Sweet Potato Rolls

1/2 c rice flour
buckwheat
lentil
and corn starch

1 egg
1 grated sweet potato (finely)
1 grated carrot
1 tsp yeast
3 tbsp honey
1 tsp Xanthan
1 tsp cinnamon
1/2 rice milk refrigerated
1 c boiling water
1/2 tsp salt
1/2 tsp baking powder

I increased the honey by a tablespoon, they were a bit too un-sweet (for me).

150 for about 25-30 mins

As you spoon the mixture into greased tins you will see the stringly texture. It is these finely grated pieces which hold the roll together, giving it bounce, and elasticity, holding it together. Seriously. First i discovered the power of honey for it's sticky quality, but by far, finely grated vegetables- REALLY REALLY WORK!!!

I promise i will perfect a recipe that tastes like heaven mixed with wheat flour! I swear!

For now, this is more than substantial. It is a thick batter, sloppy joes comes to mind.

You need to put it in large muffin tins to make rolls, they should really invent rounded big tins so one can make rolls. This would be perfect. Or even sub roll tins. I await the day i find one!

These are not the tastiest things (yet, i think i'll work on perfecting it) but has the absolute perfect moisture and spring to it! HOLDS TOGETHER! Moist, so so devine. Almost oily, but they contain no oil. EXTREMELY healthy also :)

I love the taste of roasted linseed on top, don't hesitate to sprinkle your favourite seed on top.

Hot Cross Buns

Hot Cross Buns gfcf
Originally uploaded by tiny_teesha

(they look retarded but taste brilliant)

3 tsp yeast

1 3/4c rice milk (warmed in the microwave)

2tbsp sugar

whisk and let it rest 10 minutes

In a mixer bowl combine: 3 c orgran self raising flour 1/4 cup millet flour 1/2 tsp baking powder (gluten free) and a sprinkle of vanilla sugar

Add 2 tsp cinnamon and 2tsp mixed spice and 1/2 tsp salt.

Rub in 60g of margarine. Add 1 1/2 cup fruit and 1/2 cup chocolate chips.

Add in 2 eggs, 1 tbsp honey, 1tsp Xantha gum, 1tbsp vanilla syrup and the rested yeast liquid. Beat for 7 minutes.

Use 1/3 cup to make the mounds-not 2 spoons like i did, and let it rest for 45 minutes.

Set the oven to 200 degrees while you get the crosses going: 2tbsp orgran self raising flour. 1tsp icing sugar and add 1 tbsp of water at a time to get a thick mixture (if its fluid it will run all over the place!).

Spoon into a bag and snip the end off and pipe crosses on the buns.

Bake it for 20-25 minutes. If they are large you might want to lower the temperature to cook it more evenly to 180 and cook for slightly longer.

Brush on melted jam as a glaze if you want! :)



DONE!

Heavily based on THIS recipe with a few changes to make them fluffier and yummier.

These however taste like REAL hot cross!!! Seriously. Epic.

Peanut Choc Crackle!

Peanut Choc Crackle!
Originally uploaded by tiny_teesha

Yumo!
dairy free, not gluten free.
wheat free.

Melt equal amounts of peanut butter, chocolate and coco pops with crumbled peanut on top.

Crepe

Crepe
Originally uploaded by tiny_teesha

Nothing, and i mean nothing, beats a crepe with maple syrup and margarine for breakfast. Nothing. Your day is guaranteed to get better with each bite.

1 egg
pinch salt
1/2c rice flour
1/2c + 2 tbsp rice milk
1 tsp vanilla extract
1tbsp sugar
1 tbsp oil

whisk egg, salt. Add flour and milk. whisk. Pop it in the fridge an hour. Then pour and fry on each side, turn when bubbles.

Serve with margarine and maple syrup.

Gluten Free Flours - Test

Here is a test i did a while back, i recently bought new flours I haven't tried yet so i will have to test these also. I will be double testing the ones i did this time again also, because, it can't hurt to have 2 comparisons!

I noted the taste, texture and any notes and possible uses for each according to my individual taste buds and preferences and (not so) educated guesses. General notes. All the white ones are starchy in behaviour. They act as a liquid when there's enough water, but when it's thick (ish, still runny) and given resistance it turns into a solid- it's confused. AND they all appear clearish, wet and squishy at the bottom and edges, and crunchy, dry, white and powdery in the center and top. I mixed all starchy flours to a pourable consistency. And i mixed the others to a moist instant potato mash consistency, so when i stirred the spoon the flour would cave in immediately instead of sticking to the spoon and showing the bottom of the plate. So all were "pourable" to an extend even though the denser ones needed help being pushed out of the bowl. I thought the more moisture the better. I now see i may have over cooked them and added far too much starch to the "pourable" mixtures as cooking showed the extent to which how little i needed.

Arrowroot Flour

Taste- bland. Not unpleasantness at all, similar to wheat.

Texture- Really chewy and clear with enough water, or crunchy dry on top.

Uses- sweet or savoury, perfect for bread as it imparts no flavour.

Notes- needed more water.

Glutinous Rice Flour

Taste- Bland, like rice with a very slight bitterness? or Sour...something unpleasant. But only very slight, very tolerable.

Texture - SOFT and squidgy- not squishy.

Notes - warped on itself. Undercooked or too much water.

Uses- Savoury or Bread. Maybe sweets.

Sorghum Flour

Taste- Bland, nutty, slight sour, reminiscent of wheat bix.

Texture- slightly dense, crumbly, crackly, heavy-sticks in your mouth.

Notes- ALLERGIC reaction, red sore irritated itch lip, itchy tongue throat and mouth for about 30 minutes.

Uses- Anything i think. Be probably much better for sweets and muffins and things. Bread mix too.

Buckwheat

Taste- Has a tang/zang to it, reminds me of fruit. Sour? Slightly nutty. Ok.

Texture- Dense, holds well

Notes- Purplish colour? Fiberous.

Uses- Fruit loaves or fruit muffin type things. The taste would work well with fruit.

Potato Starch

Taste- Bland

Texture- Hard, calamari-chewy, dense

Notes- starchy (see explanation above)

Uses- Bread, sweet or savoury.

Green Bean Flour

Taste- Beany, pretty gross. Not a fan, in a mix might be ok.

Texture- Falls apart, soft

Notes- Smells nutty/beany

Uses- SAVOURY only

White Rice Powder (Note: Not a flour!)

Taste- Rice like, bland

Texture- Crumbly, soft, falls apart

Notes- Soft, dry centre

Uses- Bread, savoury or sweet.

Chickpea Flour (gram)

Taste- Nutty, SOUR aftertaste, Ew

Texture- Dense, hard

Notes- Smells like Taco, Bubbly top, Needs sugar or Salt

Uses- Savoury

Millet

Taste- Sour, seedish, not nice, ew

Texture- Crumbly

Notes- curled inwards, smells deceptively sweet, grey in colour.

Uses- i don't think i want to cook with this based on the taste, but i've cooked sweet things in the past and it worked yummy tasting

Corn Starch

Taste- Weird, bland, slightly oceanic but tolerable

Texture- Crumbly, hard

Notes- I think i didn't have enough water, starchy

Uses- savoury or sweet, better in sweet because of the blandness and sugar would hide the slight weird taste

Tapioca Flour

Taste- PLEASANT! Bland, tastes like nothing. I LOVE IT!

Texture- Squidgy, tough, chewy gel

Notes- Smells sweet, starchy

Uses- savoury or sweet, especially sweet, or breads!

Tapioca Starch

Taste- A mouthful of millipedes marinated in ocean water in a metallic bowl. Truely. NASTY!!!! EW!

Texture- dense squidgy

Notes- I threw it in the bin. Smells like ocean marinated millipedes

Uses- NEVER AGAIN!

Sago Flour

Taste- Bland, hint of sweet and bitter/sour. Weird, ok.

Texture- VERY Dense, chewy, slightly squidge to it, starch like also.

Notes- None.

Uses- Sweets only, perhaps in bread...

Corn Flour (meal ?)

Taste- YUMO! but with a sour after taste, nutty also

Texture- VERY Crumbly, dense with some squidge

Notes- yellow

Uses- sweet or savoury, sweets would probably work better as it is sweeter, but corn seems to match better with savoury. Tacos...

New flours:

Teff, Red Sorghum, Lentil Flour, Soya Flour, Singhara Atta (Water chestnut) [starch]

Next time I'll buy Urid flour (black lentil/bean) that I saw there.

Figoli

Maltese people have a tradition at Easter time. They make this. Figoli.

It's basically a biscuit (we just subbed in gluten free flours and it turned out soft and good still!), and stuffed with almond meal and sugar, that's it! And i topped it with melted gf cf chocolate and icing sugar details.

This is supposed to be a lamb, but i turned it into a bunny rabbit!

Corn Crisp

Probably my second favourite breakfast ever...second to crepes.

I had left overs from the pan pizza so i popped it on top, microwaved it and added some rocket leaves!

Stir Fry

Cut an onion. Fry. Add 500g mince meat. Brown. Add a can diced tomatoes, and several spoons of tomato paste. Chop carrot, capsicum, mushrooms and snow peas. Simmer until aldentae.

Serve with rice

Battered Chicken

Dip chicken in egg and then in crumbs ( i used my dud shamwow rolls, it was supposed to be a baguette).

Pan fry.

They tastes SO GOOD!

Pan Pizza

Make a pizza base:

Combine:

1 egg
pinch salt
1/2c rice flour
1/4 c rice milk
1 tbsp oil

To get a thick batter. Fry in pan. Flip. Fry.

Add a sauce on top. Tomato paste with oil and herbs. Then pan fry some chopped pineapple (canned) and cubed bacon, about 200g for 4 pizzas. Chopped mushrooms and capsicum or whatever else you want on your pizza! Pan frying is faster and has a nice taste.

Far quicker than oven baking. ( I didn't know how to light up the stove because we got a new second hand one, so this is the way i went about it! HA!)

Tasted great! And quick! Top with cheese sauce or shredded soy cheese or nothing else.

Shamwow Roll

I all it this because it soaks up any moisture you have in your mouth causing you to choke.

Which is bad. BUT it means it crumbles easy, and it was TERRIFIC in coating my chicken! YUMO!

The recipe...is somewhere...But not important. When ever you make a bread that is too crumbly to eat as bread, process it and make it into bread crumbs for battering chicken, etc!