Fudgy Rice & Fruit Squares (DF, EF, NF + V)

Snacks, I find, are an integral part to a gluten free diet. It's essential to always have something to nibble on during the day, when you are out and about and can't have the glutenous cake that is calling out your name from behind the cafe's glass counters. I have a habit of packing some natural snacks, fresh fruit, a gluten free muesli bar , the occasional cupcakeor if I'm really organised a gluten free wrap into my bag or car when I'm going out. You know, just incase.

Fudgy Rice & Fruit Squares

1/2 cup dates, chopped

1/2 cup dried apricots, chopped

1/4 cup crystallized ginger, chopped

1/2 cup brown sugar

2/3 cup apricot jam

4 cups gluten free rice bubbles

Desiccated coconut to coat

In a medium pot combine the dates, apricots, ginger, sugar and jam, simmer over low heat for 15minutes until soft and fudgy. Continue stirring or the jam may stick to the bottom.

In a large bowl combine fruit mixture with rice bubbles until combined.

With a spatula or large spoon press into a loaf tin lined with baking paper. The bubbles will want to stick to the spoon/spatula and your fingers, so, to compress the mix it’s best to lay a piece of glad wrap over the top and press down on the mixture. Refrigerate for approximately 2-3hours or until set.

Remove from tin and cut with a sharp knife. Roll in coconut and store in a airtight container for up to 2weeks.

Creamy Polenta with Roast Leftovers

On Sunday (yes, nearly a whole week ago) I cooked a rather large roast, well I bought the meat and my man prepared it with cloves of garlic, sprigs of rosemary, olive oil and pepper; simple but effective.

I must admit I bought a large piece of lamb (I prefer it to roast beef) so on Monday night I used all the leftovers up by making, well the best way I can describe this dish is pie without pastry!

Gluten Free Scallywag Leftover Roast, polenta, lamb, vegetables

Gluten Free Scallywag Leftover Roast Pastry-less 'Pie' with Creamy Polenta

Pastry-less 'Pie'

Left over roast lamb, chicken, beef, etc

Leftover roast veg (potato, sweet potato, carrot, beans, etc)

Red wine

Gluten Free Gravy mix

Pepper

Hot water

In a small pan make a gravy with the gluten free gravy mix as per packet instructions. Add some red wine and pepper or other herbs and spices as your taste buds desire!

Chop up the leftover meat and vegies into bite size pieces and place in a large pot. Pour gravy into the pot and stir till coated, heat on a low heat stirring often so that nothing gets stuck to the bottom.

Whilst this heats up....

Creamy Polenta

1/2cup fine polenta

1 1/2cups hot water

1-2tsp gluten free vegetable stock

1/4 cup milk

1/4 cup grated parmesan or romano

salt and pepper

In a small pot (make sure your whisk fits!) dissolve the stock in the water, do not boil. On low heat and using a whisk and stirring vigorously, slowly pour in the polenta. Continue stirring with whisk until it thickens. Switch to a long and thick handled spoon (the polenta gets quite thick and spits as such) and stir continuously for approximately 8-10minutes, this will soften the grains giving the creamy consistency.

Remove from heat and stir in the cheese and milk. Add more milk for a thinner consistency of 'mash'. Season with salt and pepper to taste.

Dollop some mash onto a plate and top with the leftover roast mixture, serve hot.

Yummy, comforting, warm and filling dinner.

Sundried Tomato Pesto

Now, I love pesto, especially basil pesto, however as I don't have a number of basil plants at my disposal I thought I'd do tomato as I do have a huge jar of sun dried tomatoes...not that I'm a huge fan but that is beside the point...

This is a rather thick pesto, however you could definitely add more oil to loosen it up! Great to serve with toasted breads and crackers or added to meatballs or spaghetti bolognese.

Gluten Free, The Gluten Free Scallywag, GF, tomato, pesto,

GF Scallywag Sundried Tomato Pesto

200g Sundried tomatoes, drained*

1/2 cup basil, washed

1/2 cup grated parmesan

1/4 cup unsalted cashews or pine nuts

3-4tblspn good quality olive oil (this will depend on how soft the tomatoes are)

1tbspn tomato paste

Put half the oil and all other ingredients into your food processor and buzz until combined, adding more oil as necessary.

Store in an airtight container in the fridge.

* Semi Sundried Tomatoes will probably work better due to their softness, however I just had to get rid of some of my sundried tomatoes and this certainly does the job quickly!

Makes approximately 1 1/2 cups pesto.