Jam Drops

jam drops36 jam drops2

Ingredients

1 cup of salt reduced butter or nuttlex
1 and 1/2 cups of spelt flour
1 cup of self-raising flour wholemeal
¼ tea spoon of baking powder
¼ cup of coconut sugar
¼ cup of caster sugar
1 jar of strawberry ST Dalfour Jam

Method

Pre-heat your oven to 180º C (not fan forced)

  1. Mix butter, or nuttlex together with sugars in a large bowl whip until it is creamy
  2. Add vanilla paste, baking powder and flours and fold together so it forms a ball
  3. Roll tea spoon size balls of mixture in your hands wearing gloves into small balls and place on a lined baking tray leaving room for the biscuits to spread, flatten slightly and make a small whole in the centre of the mix with your fingers or the back of the teaspoon
  4. Add a small amount of jam into the hole
  5. Place into a pre heated oven and bake until golden brown roughly 10- 12 mins

Note

These biscuits can be frozen in an airtight container lined with baking paper in between the biscuits

Advertisements

Chicken and Vegetable Sausage Rolls – Gluten Free

gluten free sausage rolls

Ingredients

500 Grams Lilly Dale Chicken Mince
1 onion (chopped fine)
1 carrot (chopped fine)
1 zucchini (chopped fine)
¼ teaspoon of turmeric
½ teaspoon of Dijon mustard
3 tablespoons of egg replacer- (Orgran brand)
¼ teaspoon Himalayan salt and Organic pepper
Sesame seeds Or Poppy seeds
2 packets of Gluten Free Puff Pastry – Coles GF or Pastry Pantry Rough Puff

Options: 

Lactose free milk or full dairy milk for brushing over pastry
Soy free milk or rice milk for brushing over pastry

Sausage rolls

Method

  1. Defrost the pastry until it’s slightly thawed and able to be rolled and set aside
  2. Use a food processer to chop the onion, carrot and zucchini into a small dice, and then place the chicken mince in the same bowl and lightly pulse the machine so the mince mixes well into the vegetables
  3. Add the mustard, egg replacer, salt, pepper and turmeric into the chicken mince and turn the food processer to a medium mix so the mince and vegetable are well combined and place the mixture in the fridge to keep cold
  4. Place the pastry between two pieces of baking paper and roll the pastry so it is a little thinner keeping the square shape, make a line down the centre of the pastry and cut through to separate the pastry
  5. Place a thin layer of mince down one edge of the pastry and roll until the edge of the pastry is under the bottom, continue until finished
  6. Place the sausage roll with the edge on the bottom on a lined and sprayed baking tray and mark the pastry with a knife on where you will cut when they are cooked
  7. Heat your oven for 10 minutes to 180 degrees and brush your sausage rolls with milk, sprinkle with sesame or poppy seeds and bake in the oven until golden brown

Note: Depending on your oven they should take 30 to 40 minutes, you may need to drop the temperature of the oven if it becomes too hot and the pastry is browning too quickly

*When cooked cool slightly and then cut your sausage rolls, serve with Gluten Free BBQ or Tomato sauce

*Freezable food item – wrap really well and place in freezer

Equipment

Food processor, teaspoon, tablespoon, pastry brush, baking tray, baking paper, knife, rolling pin

 

 

Strawberry Yoghurt Jars

Strawberry yoghurt jars

Serves: 4

Ingredients

1 large tub of Jalna Vanilla Yoghurt
12 Strawberries sliced in half
1 tablespoon Sunflower seeds
1 tablespoon Pepita Seeds
4 Vegemite jars or Jam jars

Method

  1. Fill the jars half way with Jalna yoghurt and top evenly with the seeds, place 3 strawberries in each and push down slightly into the yoghurt, cover with the lids and refrigerate

Equipment

4 vegemite jars or jam jars and lids; 1 tablespoon; chopping board; small knife

Banana Muffins

banana muffins gluten free

Serves: 6

Ingredients

1 cup Self-raising flour sifted well
1 cup Wholemeal self-raising flour
¼ cup brown sugar
¼ cup Stevia
½ teaspoon Cinnamon
4 medium bananas mashed
1 teaspoon pure Vanilla essence
1 cup Lactose free milk
1 cup Grape seed oil

Method

  1. Heat your oven to 180°C or 160°C degrees fan forced
  2. In a deep bowl mix the flour, sugar, stevia, and cinnamon together
  3. Then add the vanilla essence, bananas milk and oil together and fold through the dry mix so it is well combined, don’t over mix as you want to aerate your mix so it raises well
  4. Half fill your deep cupcakes and place on a tray to bake until they are golden brown

Oven Baked Salmon Fillets with Lemon, Lime & Seeds

Oven baked salmon fillets

Serves: 2

Ingredients

2 salmon fillets
½ lemon
½ lime
2 tablespoon of seed mix: pumpkin, flax, sesame, sunflower seeds
2 sheets of alfoil
2 sheets of baking paper
Olive oil spray or 20 mls of fresh olive oil

Method

  1. Lay two even sheets of alfoil with shiny side facing down and place the two even sheets of baking paper over the top of this
  2. Place the salmon fillets in the centre of the baking paper and lightly spray or brush olive oil over the top so the seed mixture sticks to the fish, squeeze the lemon and lime over the top of the fish, and then sprinkle the fish with the seed mixture and press down firmly into the fish using the back of a spoon
  3. Wrap both parts of the alfoil into the middle and turn the edges over so they seal, it should look like a pouch
  4. Place into a hot oven 180 degrees for 30 to 35 minutes; be careful when you open the pouch as steam may come out, serve with steamed vegetables or a fresh side salad

Equipment

Alfoil, Baking paper, Tablespoon, Baking Tray

Egg Free Vegetable Fritters

Serves: 6

Ingredients

1 medium carrot (grated)
1 medium zucchini (grated)
1 onion finely (chopped)
1 small sweet potato (grated)
1 small wedge of pumpkin (grated)
1 small head of steamed broccoli (chopped finely)
2 ½ cups of Gluten Free Self-raising flour (sifted well)
3 tablespoons of egg free mix (Orgran Brand)
2 cups of lactose free milk or alternative milk
¼ cup of Himalayan salt and organic pepper

Method

  1. Mix the vegetables together in a deep bowl; add the flour, egg replacer, milk and seasoning combine well
  2. Heat a small fry pan with coconut oil or olive oil cook a small sample before cooking the lot, the vegetable patty will raise slightly

Equipment

Grater, chopping board, tablespoon, cup measurements, deep bowl,  large frypan, egg flip

Nitrate Free Bacon and Vegetable Patties

Nitrate Free Bacon and Vegetable Patties

Serves: Many

Ingredients

3 Free Range Eggs (whisked well)
6 rashes Nitrate Free Bacon (sliced thinly)
½ cup of gluten free rice flour
1 cup of gluten free plain flour
1 cup of lactose free milk or alternative milk
¼ teaspoon of Himalayan salt and organic pepper
1 medium carrot (grated)
1 medium zucchini (grated)
2 medium potatoes (grated)
1 medium sweet potato (grated)

Method

  1. Mix the bacon and vegetables in a deep bowl, add the eggs, milk, salt and pepper and combine well with a wooden spoon
  2. Add the flours to the mix and combine until the mixture is like a thick batter, you may need to add an extra ½ cup of flour to the mixture depending on your choice of gluten free flour used in the recipe
  3. Heat a frypan with coconut oil and cook a few spoonful’s of mixture turning when golden brown on one side

Equipment

Frypan; deep bowl; whisk; grater; teaspoon; chopping board; cooks knife; wooden spoon