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!