"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 :)