"Spaghetti" Bolognese

"Spaghetti" Bolognese
Originally uploaded by tiny_teesha

Ready rice noodles
grated veggies (carrot) and pre-cooked "rice noodles".

handful of olives
handful snow peas
(a little bit of sushi rice that we had left over)


sauce:
caramelise half an onion and add
mince until browning, then add:
a small tin of tomato paste and
a can of diced tomatoes
oregano and parsely, 2 tsp of sugar and a tsp of vegemite (gluten free one-vege spread)


we used left over sauce, which served 6 tacos the night before.

even the potato mash was left overs from the salad and bacon!

4 potatoes mashed with rice flour, rice milk and margarine and chives.

Self Saucing Choc Pudding Microwave CAKE

Self Saucing Choc Pudding
Originally uploaded by tiny_teesha

Butter a large ramekin (note, this actually over flows so i need to shrink the ingredients further or buy a bigger ramekin)
add:
1egg 3 heaped tsp millet, buckwheat
3 tbsp tapioca
enough rice milk for a pancake batter
2tbsp honey
1/2 tsp baking powder
3 cubes of chocolate (sinks to the bottom to make melted sauce)
3 tsp cocoa
3 tsp sugar

microwave 2 and a half minutes
dust with icing sugar.



This needs more sweetness, in honey, cocoa, choc chips?






New and improved recipe:
Oil/butter large ramekin.
1 egg
3 tsp millet flour, tapioca flour, buckwheat
sprinkle cinnamon
1/4tsp coffee
2tbsp honey
1/2 tsp baking powder
3 tsp cocoa
3 tsp sugar
5 choc cubes
enough rice milk
to combine in pancake consistency
3 minute microwave!

Dipping Bread

Dipping Bread
Originally uploaded by tiny_teesha

Great with a soft boiled egg, slice in fingers still warm! :) MMmm

1tbsp butter
1tbsp: corn flour, buckwheat, rice flour
1/4tsp baking powder
oregano on top
enough soy milk to make a thick paste
add flat lemonade (or non flat) for a thin paste.
pinch of salt


i am not sure why i added the lemonade...tasted nice!


microwave 1m30s

DELICIOUS allergy gluten dairy free Cherry Ripe Cake

DELICIOUS allergy gluten dairy free Cherry Ripe Cake
Originally uploaded by tiny_teesha

Now for a bite of this, i would sell my first born! And frozen left overs? Just as tastey! Even months after! Sooo good, the hard part was trying to savor them, but i definitely savored them because they were THAT GOOD and i only ever savor things i think will never happen again, hopefully this is one of those recipes that work every time, I'm about to bake a second batch hopefully in the near future and i'll report back to you.

1 ice cube tray of black canned cherries ( i used some left overs from the can that i froze, you could probably use fresh but they came in a syrup so maybe you might need to add more milk and honey to make up for it.)
2 eggs
1 tsp baking powder
4 tbsp cadbury drinking chocolate powder
4 tbsp cocoa (dutch)
1 cup castor sugar
1/2 c Choc chips
1/2 c Margarine
1/2 c dessicated coconut
3 tbsp honey
Splash of Soy Milk

FLOURS
1/2 c Rice Flour
1 tbsp Millet flour
1/2 Tapioca flour
3 tbsp Buckwheat flour

Mix it to a pancake consistency

Put into little cup cakes or muffin tins.

Cook at 180 degrees for about 15 minutes, keep checking on it, i didn't actually write how long to leave it so I'm not sure.

"shepards" imposter pie

"shepards" imposter pie
Originally uploaded by tiny_teesha

Ok, so it's not a pie...
it's rice with teryaki sauce (anythign icould find int eh pantry and fridge)
Snow peas, carrot, rice.

potato with white sauce (to make a thick chunky white top) with soy cheese and herbs on top! :)

Ok the teryiaki made it taste WEIRD, but we were out of meat. No pastry, so it's gluten free!!!

Savoury Bruschetta Crepe with white sauce

Savoury Bruschetta Crepe with white sauce
Originally uploaded by tiny_teesha

Just your basic beshemel(sp?) there.

Insides is basil (my home grown!) and tomato marinaded with onion (onion is high in fructose so i take them out first but you can still taste it but leave the fructose in the skin behind)

Yumo! :)

Make the savoury crepes with less sweet stuff, tastes a bit strange. Only slightly. Sweet and onion/savory...that is.

Strawberry Tarts

Strawberry Tarts
Originally uploaded by tiny_teesha

1/2c margarine
2tbsp honey
1c (ish, i1/2 cup?) coconut dessicated
1/2c white sugar
2tbsp vanilla essence
mix
add an egg and tapioca flour, rice flour, plain flour slowly until it stops being sticky and turns into a rollable dough. (live a little)

Roll it out and cut a large circle. Push neatly that in a deep muffin tin. Cut a smaller circle (use a frilly one for more interest) that fits over the top. First fil it will jam to the top, then cover. Slice a cross and use spoons, forks and another cookie cutter to secure the tart "lid" as seen in the photo.

alternatively you could melt some chocolate and peanut butter to make a "paste" you can put inside "Reece's peanuts" style :)

Coconut Almond Shortbread and Strawberry Jam Tarts!

Coconut Almond Shortbread and Strawberry Jam Tarts!
Originally uploaded by tiny_teesha

yumo! :)
These were good. Snap hard upon cooking so i put them in a tin while still steamy.
They soon turned incredibly soft and almost chewy.

I'm kinda looking for a nice crispy cookie so i may try this without the covering next time.

The taste was quite pleasant. But not to die for.Eat quickly they taste best on the first day. Jam didn't really cook but it was definitely pleasant.

Ube Health Muffin

Ube Health Muffin
Originally uploaded by tiny_teesha

I wanted to create something that was sweet but everything the more healthy alternative. They went in the oven purple, like, really purple, and out, this greenish yuck colour!
They tasted very good for healthy! But i put too much psyllium husk and it made me sick- so i guess i "have" to eat unhealthy
;)

I wont put up the recipe because i don't think it is worth it in the end, and to others this tasted very bad indeed.

Enchaladas

Made with gluten dairy free unsweetened crepes, traditional beef pomodoro sauce, and soy cheese grated (once frozen) on top! Yumo!

Chocolate Soy Cup

1c rice flour
1c almonds/hazelnuts
2tsp cinnamon
1tsp ginger
1tbsp agave/maple/honey
1/3c sunflower oil
1tsp vanilla essence
pinch salt

450g chocolate
180 tub tofu silken
1 shot expresso (30ml strong coffe)
1 tsp vanilla essence
1/2 palm sugar or
1/3 cup grated palm sugar

160 oven
grease tin

Process dry ingredients. Add wet ingredients to form ball. Press into base and sides, bake 15m, set aside.

Melt choc and blend tofu, then stir through slightly cooled choc. Pour in base. Bake 20m.

I suggest using smaller molds next time, they were VERY rich and too much to eat at once! Less than HALF that serve is more than enough.

Gluten and Dairy free Chocolate Pancake

Gluten and Dairy free Chocolate Pancake
Originally uploaded by tiny_teesha

Chocolate pancake with blueberry sauce.
Gluten & Dairy Free

Dairy Free Strawberry Cheesycake

Dairy Free Strawberry Cheesycake
Originally uploaded by tiny_teesha

tofuttu and jelly centre, jelly and strawberry topping, crumbled GFCF cereal base with melted margarine.

Delicious Chicken Kiev

Delicious Allergy free Kiev
Originally uploaded by tiny_teesha

No gluten or Dairy!

Bread crumbs are gluten free ones "Lifestyle Bakery" brand
salad is balsamic vinegar and honey with mixed lead salad and perino tomatoes and olives
Stuffing is some crushed garlic with margarine and parsely.
We didn't have toothpicks (how random!) so we just cut a piece of chicken to block the hole, it kinda worked...
TASTY YUMMO!

Apple and Pear Crumble allergy free

Apple and Pear Crumble allergy free
Originally uploaded by tiny_teesha

Crumble is from butter and hazelnut meal and rice flour.
Apples and pears in the center with 1tsp sugar (can be omitted it's quite sweet)!

Cappuccino Brownie

Cappuccino Brownie
Originally uploaded by tiny_teesha

Yummm

Lime and Raspberry Cream Soy Cheese Cake

Lime and Raspberry Cream Soy Cheese Cake
Originally uploaded by tiny_teesha

2 packets tofutto (though i recommend one and one whipped can of coconut cream- and perhaps some added gelatin) and a packet of lime jelly
Crushed cookie bitez cereal and melted margarine base
set
add raspberry jelly, double strength, on top
set
eat!

"Spaghetti" Bolognese

"Spaghetti" Bolognese
Originally uploaded by tiny_teesha

In pan, don't get much fresher than that!

Ready rice noodles
grated veggies (carrot) and pre-cooked "rice noodles".

handful of olives
handful snow peas
(a little bit of sushi rice that we had left over)


sauce:
caramelise half an onion and add
mince until browning, then add:
a small tin of tomato paste and
a can of diced tomatoes
oregano and parsley, 2 tsp of sugar and a tsp of vege-spread (gf)


we used left over sauce, which served 6 tacos the night before.

even the potato mash was left overs from the salad and bacon!

4 potatoes mashed with rice flour, rice milk and margarine and chives.

Titanic Drink

Titanic Drink
Originally uploaded by tiny_teesha

chocolate syrup with rice/coconut milk, with frozen coconut milk "ice cube"
(freeze un-used coconut milk in a zip lock for the cool iceberg effect

Tacos

TACOS!
Originally uploaded by tiny_teesha

Did you know Tacos are naturally gluten free?! (double check packs always!)

Amazing!

So, heat the tacos in an oven.
make a sauce or buy it ready made. The sauces can have gluten or dairy or too much fructose. So i made a basic bolognaise sauce (you can use left overs from GF spaghetti) Top with mushrooms, tomatoes, lettuce, soy cheese...what ever you fancy!

Curried Sausages

Curried Sausages
Originally uploaded by tiny_teesha

Heat half an onion in a pan.
Semi 500g cook sausages.
Slice.
Slice 3 mushrooms, half a red capsicum, and a carrot.
Heat up 2 tablespoons of red thai curry paste.
Add sausages and vegetables
Pour in 150mL coconut milk or cream
Cook until vegetables are tender to your liking
Add snow peas!!! (in the photo we forgot to add them the second time we made this!) Cook them and leave them still crunchy- tasty!

Serve with Jasmine Rice. :)

Very tasty, has a curry heat to it, but totally tolerable. Works well with a glass of rice milk if you're weak-like me.

It is extremely reminiscent of "Cheese" taste. I believe the sausage fat/oil (sorry) mixed with the cream of the coconut makes it taste like cheese. (which is creamy, and oily too when heated).

If i could somehow make this as a "just cheese" recipe, i would! I beleive cheese would include coconut cream and possibly lard, to make it taste as good as this!

Anyway, that's another experiment, for another day....do know i would never buy lard...so perhaps some margarine and coconut cream.

serves 3 (leftovers yay!)

Chocolate and Strawberry Tart

Chocolate and Strawberry Tart
Originally uploaded by tiny_teesha

To make crust, mix 150g hazelnut meal with 110g of margarine (add more if necessary) it should crumble like bread crumbs, with 75g caster sugar (for my taste buds i will add more, but my guests LOVED it because it wasn't "too sweet" like all my foods are!), and an egg yolk, and 1/4 cup corn flour.

Freeze for about 15 minutes. (or refrigerate it for 30mins)

Grease 22cm tin and roll pastry between 2 sheets of baking paper or glad wrap. Position over tin. Put in 180C oven for 20 minutes. If it puffs too much, pat it down with a spoon and re-arrange the pastry.

Spread jam over the crust. Return to oven for 2 minutes and let cool.
Heat 160mL coconut cream in a saucepan, remove from heat and add 25g of margarine, 200g GFCF chocolate and whisk until smooth. Add a teaspoon of gelatin to help it set.

Pour mixture over cooled pastry and refrigerate for 2 hours before serving. Lasts probably 3 days, if you can pace yourself. Coconut milk only should last 3 days refrigerated, so eat it fast.

Top the tart with strawberry halves, and add a syrup of your taste (chocolate or berry)!

Enjoy

Sweet Salad with Bacon and Mash

Sweet Salad with Bacon and Mash
Originally uploaded by tiny_teesha

Salad: "mixed salad", perino tomatoes, green stuffed olives.

dressing: honey and balsamic
very tasty

Fry bacon

Boiled cut up potato until soft, then mash and add some rice milk and chives and margarine. Sprinkle soy cheese on top if you like.

self explanatory
yumm!
Easy! Quick! Healthy! (ish)