A Gluten Free Christmas Menu (Only a Little Late!)

Well, Christmas Eve is only one sleep away and I'm wrapping my last present (well actually, I'm unpicking it and learning how to do button holes, but that's whole other story!), so, I thought I'd share a gluten free round-up of what I'll have, or what I'd love to have on my Christmas menu this year:

Breakfast:

Gluten Free Cinnamon Rolls from Gluten Free Girl

Eggs Baked in Tomato Shells & Gluten Free Peanut Butter Muffins from Simply Gluten Free

Winter Fruit Salad from Kalyn's Kitchen

Spinach & Feta Omelette from The Gluten Free Scallywag

Nibbles

Brie with Walnuts & Honey from Vintage Victuals

Candied Pecans from Elana's Pantry

Eggplant Roll Ups from Simply Gluten Free

Mains & Sides

Ceasar Salad from Breaking Up With Bread

Egg Salad from Breaking Up with Bread

Gluten Free Turkey from The Gluten Free Girl

Baked Mediterranean Chicken from the Gluten Free Goddess

Lactose Free Creamy Mustard Chicken Salad from The Gluten Free Scallywag

Grilled Fish & Chips from The Gluten Free Scallywag

Pea Rocket & Potato Salad from The Gluten Free Scallywag

Desserts & Sweet Things

Cranberry Orange Shortbread* from Honey & Jam

Mint Choc Cookies from the Gluten Free Goddess

Gluten Free Christmas Cake from Elana's Pantry

Gluten Free Gingerbread from The Gluten Free Scallywag (yep that's me!)

Gluten Free Candy Cane Macarons from Tartlette

Drinks

A Gluten Free Rum Punch from Breaking Up with Bread

A Gluten Free Beer from The Gluten Free Scallywag

Lemon Aide from Simply Gluten Free

*I made this shortbread last night with a straight gluten free flour mix substitute. It didn't like being rolled and cut ait crumbled so I pressed it out and cut with cookie cutters. Super tasty and the accounts lady at work was most appreciated.

For Our Office Cutie; Gingerbread Cookies

We have an office cutie at work. She comes in every Tuesday. She's two. She's adorable. Her favourite cookies are gingerbread men. So, of course with my new cookie cookbook (thanks from my secret santa) I made my first every batch of gluten free gingerbread just for her. Well, and the rest of my co-workers!

Merry Christmas Mish!

Gluten Free Gingerbread

270g plain gluten free flour
120g buckwheat flour
1tblspn baking powder
2tsp ground ginger (I think this could go up to 3 personally)
1/2tsp ground allspice
50ml treacle
50ml golden syrup
110g butter
60g dark brown sugar
1 egg

In a small pot place treacle, golden syrup, butter and sugar. Heat gently, stirring until combined. Remove from heat and allow to cool. Beat egg lightly and mix into cooled treacle mixture.
Sift flours, spices and baking powders. Add egg and treacle mixture to flours and and mix to form a firm dough.

Wrap in glad wrap and refridgerate for 30minutes. Split dough in half and place on floured surface. press out with fingers. Flip over dough and press to approximately 7mm thickness. Cut with lightly floured cookie cutters.

Place on baking paper and bake for 10-12minutes a 180deg celsius. 

Allow to cool on baking sheet before transferring to cooling rack.

Decorate as you wish or leave plain and pop into little boxes for friends, family and co-workers.

Chocolate covered in chocolate....

...what could be better?

No, really, I'm serious.

Yes, I am female so I can be swayed to chocolate, but it is not something I eat often. At most my chocolate intake (I'm sure I've seen it on the food triangle somewhere!) comes from the occasional cake or brownie. 

These, chocolates are a work in progress, however they are yummy. A little bit messy but most certainly yummy and definitely delicious enough to pop into a little box and gift to friends and family. (My Dad just put in an order for 20 - luckily he's a pretty fit guy who I know won't be eating them all on his lonesome)


Gluten Free Dark Chocolate Truffles

170g good quality dark chocolate
130ml cream
20ml Grand Marnier, Baileys or your favourite port
130g milk or dark chocolate for coating

In a small pot bring the cream just to the boil. In a glass bowl break up chocolate. Pour hot cream over chocolate and stir with a metal spoon until melted. Stir in the liqueur. Cover and allow to cool and harden at room temperature for approximately 1-2 hours. Once hard, use a teaspoon to scoop up mixture and roll into bite size balls. Place on an alfoil lined tray and place in fridge for 30minutes to harden.

Once hard break up remaining chocolate and melt over boiling water or in microwave. Carefully remove one truffle at a time from tray and coat in the melted chocolate. Lift with a fork and lightly tap against side to remove excess chocolate. Return to tray to harden. This is where you can squiggle some melted white chocolate on top or sprinkle with finely chopped pistachios, coconut, candied orange peel or your choice of garnish. Continue until all balls are coated and allow to cool and harden at room temperature.

Serve with a coffee or package into small git boxes.

Stocking Fillers - For Me?

Well, Christmas is just around the corner - are you excited? I am! This means family, fairy lights, lots of gluten free food, yes, that's right if I can't eat it then neither can they - though I'm sure someone will sneak in some gluten-ous beer and foccacia's, friends, wine, music and presents! I love presents! Yes, I'm really a 6 year old trapped in an adult body.

I've found some super cute baking accessories of late and I thought I'd share - cos I'm just that kinda gal.

From left to right and top to bottom...

Cupcake Courier from The Cupcake Courier ; Heart spoons; Heart Scoop both from Beehive Kitchen Ware; Cupcakes 101 Kit from Bake It Pretty; Spiral Juicer from Beehive Kitchen Ware; White Cake Stands from Rosanna; Miss Liberty Apron from Carolyn's Kitchen Online; Santa's Sleigh Cupcake Wrappers from Bake It Pretty; Snowflake Cookie Cutters from Alfresco Emporium; All Edge Brownie Pan from Bakers Edge; Black & White Apron from The Cupcake Courier; Cupcake Band Aids from Bake It Pretty.

Happy Shopping!

Pancakes Done Two Ways

Of late I've been submitting some of my recipes to whatcanieat.com.au Set up by Kylie Hollonds for those of us with a food allergy, food intolerance (lactose free, GMO free, Corn free, low carb, soy free, preservative free...the list goes on) or Coeliac Disease (I believe the stats are 1 in 20) it answers one of the most asked questions after diagnosis 'What can I eat?'

Personally, since my diagnoses most people do ask me 'So what can you eat? I mean - no bread? no pasta? your life must be over surely!' Thankfully, there are many other options open for us Coeliacs and whatcanieat.com.au is there to help show the way! So head on over and have a look at the site, their products and all the helpful information like how to cook allergy free foods, community support and even sign up to 'The Bite' newsletter for information and updates (plus possible freebies - YAY - I believe this is Australia only sorry people!)

In the meantime I thought I'd show you what you too can do, you know, and share the gluten free love with a recipe that I whisked up using the gluten free pancake mix that Kylie was kind enough to send me. (Thanks Kylie!)

Brighterlife Banana Spice Pancakes *

1 packet Brighterlife Gluten Free Pancakes
2 Bananas, sliced into 5mm rounds
1/2tsp cinnamon
1/4tsp nutmeg

Place pancake mix and spices in a bowl and prepare as per packet instructions (can be made egg and dairy free). Heat frypan to hot and grease with a bit of butter. Pour a couple of pancakes out and top with a few pieces of banana. Wait until little bubbles form on the top of the pancakes and flip. Cook until golden.

Place in oven safe dish and put into a low oven to stay warm. cook teh rest of the pancakes.

Serve warm with a little golden syrup or maple syrup and some gluten free yoghurt or if you feel decadent a scoop of vanilla ice cream.

I also made strawberry pancakes. Adding strawberries to the plain mix before cooking and topped with some home made straw berry coulis. Yum the man was in heaven.

*Note: These are FAT little pancakes, so if, like me you are more of a thin pancake/crepe kind of person then these are not for you. I'd suggest watering down the packet mix, however, I haven't tried this yet so I'm not sure of the results!

It's Barbeque Time Again

and I am very excited!

Personally, I think this is because Australians are born with some weird kind of 'love for barbeques gene' and let me tell you I did not miss out! Which is good, because being a redhead, summer is certainly not my season for being out an about. However, I am more than happy to organise a barbeque with friends and family. Sit outside as the sky goes pink and smokey aromas waft around us. A refreshingly cold beer - gluten free of course - to sip on, some kind of music - jazz maybe? - playing and the occasional snag swiped from the barbeque.

What? Huh? Missing sausage? No idea what you're talking about - it wasn't me! *smirks*

Gourmet Hot Dogs with Barbequed Potatoes

Gluten Free Sausages - Ours were from the local farmers market
Silverbeet
Schar Gluten Free French Sticks
Seeded Mustard
Tomato or Barbeque Sauce as preferred
Baby potatoes
Mixed herbs
Salt & Pepper
Olive Oil

Boil potatoes until coked through. Drain and rinse in cool water to stop cooking.

Meanwhilst crank (there really is no other word!) up the barbeque and start cooking your sausages. Add a little olive oil, salt, pepper and herbs to your potatoes. Stir them around a little and place on hotplate next to sausages. Turn them over every now and then until crispy.

Wash and cut silverbeet and steam until cooked through. Heat french sticks in oven or on barbeque if it has a lid until lightly warmed.

Serve buffest style so that everyone can add their choice of mustards and sauces.

Oh, and don't forget that cold beer (or lemonade) to wash it all down with.

Enjoy!