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.