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.