Arctic Bars A.K.A Brownie Ice cream bars(NF)

Sometimes, as a kitchen tinkerer you hear about recipes and flavour combos and you think, why didn't I think of that? Or you think, damn that sounds so very deliciously good? Or perhaps you think, oh my gosh that sounds awful (how I feel about orange almond cake :) )

These Arctic Bars, were something I heard about from my brother and sister in law; a rich, chocolate brownie topped with creamy vanilla ice cream, smothered with a cracking chocolate coating. Seriously, how could one not love that? If you had the version my brother and sister in law speak of then these bad boys would be served up with a little bowl of warm caramel sauce... I can hear your sighs from here. Positively sinful.

Naturally, I set about whipping up my own version and I must say, I do believe I earned 'sister in law of the year' title for serving these up after a recent, rather loud, family dinner.

I've got a little more deliciousness to share...I'm so excited to let you all know that I will be at the September 18th Perth Upmarket again with a market stall full of Gluten Free Scallywag baked treats, including the magazines and possibly something a little extra I've been working on. I've created a little facebook event you can subscribe to and keep yourself up to date with behind the scenes recipe testing, news and of course pre-order and menu information. It was a blast meeting so many Perth folk at the June Upmarket and I can't wait for September! 

Arctic Bars (Chocolate Brownie & Ice Cream Bars)

/ Makes about 28 /

The thing I love about these Arctic Bars is that they are very simple to make, even though there are a few steps and because they are a frozen treat you can make them well in advance. The fun part is that you can use whatever ice cream is your favourite! A chocolate caramel swirl would be amazing but I think if I make a peppermint choc chip version of these my man would love me just a little bit more. So, go crazy and let me know what flavour combo you go with!

method:

Preheat your oven to 170 degrees Celsius. Line two brownie trays (approx 28cm x 18cm) with baking paper.

In a medium, heavy based saucepan over low heat melt together the butter, sugar and chocolate. Do not boil the chocolate mixture, you simply want it all to melt and the sugar to dissolve so that it's not gritty. Allow to cool.

When cooled stir in the whisked eggs and sift over the flour and cocoa. Stir to combine; do not overmix as you'll end up with a tough brownie.

Divide brownie batter between trays and bake for approximately 20 minutes, a skewer inserted will come out clean.

Cool completely.

While the brownie cools soften the ice cream by removing it from the freezer. When the brownie is cool and the ice cream has softened divide the ice cream between the two trays of brownie and spread over evenly, smoothing the top. Return to the freezer to freeze solid.

When the ice cream has frozen solid remove the brownie ice creams from the freezer and using a large knife cut the brownie lenthways in half and then across in sections to create 14 bars. Using a hot knife, I run mine under hot water, will create a nice cut. Wipe the blade of the knife after each cut so that crumbs don't appear on the top of the ice cream.

Return to the freezer.

Place a large cake rack over a piece of baking paper. This will catch the chocolate drips from the coating process.

Melt the chocolate and coconut oil together in a double boiler.  Remove a tray of brownie ice cream bars from the freezer and separate. Working quickly dip individual bars into the chocolate upside down to coat the top and sides. I didn't bother with the bottom as it's too messy.

Place coated bars on the cake rack. Continue with one brownie's worth. when the chocolate has hardened, this won't take long with the cold ice cream, carefully transfer to a freezer proof container and place them in the freezer.

Continue with remaining brownie and re-warm the chocolate if required. I leave mine over a bowl of warm water to stay melted throughout this process.

Enjoy straight from the freezer, with or without caramel sauce.

Will keep for about a month in the freezer.

 

 

 

ingredients:

125g butter, chopped

200g brown sugar

125g dark chocolate, chopped

3 eggs, lightly whisked

50g plain gluten free flour

35g cocoa powder

2L vanilla ice cream, softened*

200g dark chocolate

1TBSPN coconut oil

ANZAC Biscuits (EF + NF)

It's been a while between biscuits, actually it hasn't been since the birth of our little cookie that I shared a biscuit recipe with you! This parenting lark is hard work of the most rewarding kind. 16 months into the journey and our little fellow continues to amaze us with the way he learns and in the little cheeky faces he pulls, some so very serious.

As our little cookie pulls faces and sometimes keeps us up all night teething, giving us a work out running around the playgrounds after him (thank goodness, because after all these biscuits...) well, I'm working on something a little different and I'm looking forward to sharing it with you guys soon!

In the meantime lets take a minute to reflect on these ANZAC biscuits and the history that they represent. A more important biscuit in our Australian history you will not find. These gluten free ANZAC biscuits are crunchy on the outside and chewy in the middle, just like my Mum used to make them. You've simply got to bake a batch, I'm happy to come over and eat one (or three) when you do!


Gluten Free ANZACS (EF + NF)

/ makes about 22 biscuits /

This recipe is adapted from a recipe in Vol 4 of The Gluten Free Scallywag Magazine. I use crushed gluten free cereal instead of oats. Of course oats might be ok for you where you live but in Australia the Coeliac Society's standard is no oats for people with Coeliac Disease. You can read more about that here. Feel free to substitute the flours for your favourite gluten free flours, or flour mix totaling 120g. If you are after a crunchier ANZAC flatten the biscuits a little extra and bake for a further minute.

method

Preheat your oven to 160 degrees Celsius. Line two baking trays with baking paper.

In a large bowl combine the crushed cereal, flours, sugar and coconut.

In a small saucepan melt the golden syrup and butter until just bubbling. Use a low heat so that it doesn't catch and stir often.

Working quickly mix together the bi-carb and hot water in a small bowl and pour into the melted butter. It will foam up, quickly stir it and pour into your dry ingredients. Mix well.

Press and roll tablespoons of mixture (the mixture is a little crumbly, hense the pressing prior to rolling) into balls and place 5cm apart on the prepared baking trays. Continue with remaining dough. Press down slightly with the palm of your hand.

Bake for 12 minutes for chewy ANZACS or 14-15 minutes for crunchier ones. Cool on trays for 5 minutes before transferring to a cooling rack.

Will keep for 5 days in an airtight container.

ingredients

100g crushed gluten free cereal* or quinoa flakes

90g brown rice flour

30g quinoa flour

100g sugar, I used raw, but castor is fine too

65g desiccated coconut

2 tablespoons golden syrup

125g butter

1/2 teaspoon bi-carbonate soda

1 tablespoon hot water

 

 

 


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*disclaimer - I was sent a box of the new Kellogg's Gluten Free Special K which I used in this recipe.

PS. I've moved my blog to a new platform so that I have a better space to share recipes with you and have a nicer 'shopfront' for you to peruse and purchase from - you can check out the shop here. As a result there are a whole bunch of broken recipe links (and pinterest - wah!) which I'm working on fixing. I'm so sorry if you can't find what you're looking for but there's a handy little search function on the top right sidebar that will find the recipes you're looking for as I update the recipe index.
 

Apricot Sultana Cookies & Our Little Cookie (NF)

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It's been a while between posts. In fact, it's a whole other side of the country between posts! Yes, we have moved back to Perth and have settled into our new home south of the river (my first time this side, it's taking a little while to get used to it!). We have a few boxes left to unpack and my desk, although together, still needs a top coat of paint. I'll show you around some time but for now I am simply busting to tell you...

I'M A MUM! 

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Just over 2 weeks ago we welcomed our first little bundle of joy into our lives, Ray, our little cookie. He is just precious. I am totally, 100%, completely biased of course, but I think that's the case with most parents. Labour went by quickly after we'd made a trip to IKEA to purchase a few last minute items in the afternoon. I didn't know the sensations I was feeling were contractions (I though I was just being a bit of a sissy and they were possibly Braxton Hicks - ha!) but clearly, it really was a last minute shopping trip as Ray was born not even 7hours later. As we were left in our room together a couple of hours after midnight I said to my man, David

"We're parents - we created this little human!"

I have repeated that exclamation a number of times over the past two weeks.

There has been a whirlwind of visitors as my parents became Grandparents for the 1st time and my man's parents for the 6th! My best friend missed out on making me my labour inducing (kidding) nutella cheesecake pots prior to his birth but she has dropped around with some delicious wholefood mudcake as nutrition for Mum. When I steal the recipe off her I'll share it here - so good!

Ray doesn't mind that there's no Christmas tree up, just a string of fairy lights glittering on our newly renovated dresser - which, I'm positively loving by the way, stacked up with my vintage finds and crockery collection, or that I'm introducing him with a rather non-festive cookie recipe. I must admit after having made gluten free gingerbread just before his birth and enough fruit mince pies for a small army (ie my then growing belly) I felt that I wanted something a little more... wholesome.

Something fruity and full of homemade goodness . Something that I won't feel too bad about eating as a midnight snack, one handed, with a cup of tea at the kitchen table, while I feed him and go nuts pinning on Pinterest at the same time.

So, go make these cookies. I did right after I'd put our little cookie down for a sleep, so you can too.

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A note about The Gluten Free Scallywag Magazine : There will be a Vol 4 of The Gluten Free Scallywag Magazine, I've already started working on it . It will be released in 2015 after we've settled into our new role as parents. In the mean time we, as a family want to wish you a Merry Christmas & invite you to enter 'COOKIE' at checkout to receive $5 off the PDF version of the Gluten Free Scallywag Magazine Vol 3! Discount available til midnight Boxing Day 2014.

Also, gorgeous chopping board by my lovely husband, he's setting up shop with homemade lovelies such as these soon, so, I'll keep you posted on the details!

Apricot Sultana Melt & Mix Cookies (NF)

Makes approximately 24

The dry ingredients can also be layered in a 1Litre glass jar and gifted with an instruction tag as a gorgeous Christmas gift. The cookies should also work if you sub coconut oil for the butter. They'll be a little bit crunchier than their buttery cousins. Will keep for approximately one week in an air tight container. 

You could easily switch out the dried fruits for those of your choice and the tahini for peanut butter or a nut free butter. 

Dry ingredients

180g plain gluten free flour

20g quinoa flakes

1/4tsp bi-carb soda

1/4tsp gluten free baking powder

65g raw castor sugar (or plain castor sugar)

65g brown sugar

30g desiccated coconut

50g sultanas

50g dried apricots, chopped

Wet ingredients

1 egg

125 butter, melted and cooled

2tsp vanilla

2tblspn tahini

method

Preheat oven to 180degrees Celsius. Line 2 baking trays with baking paper.

In a large bowl whisk together the dry ingredients.

In a small bowl or jug whisk together the wet ingredients.

Stir to combine.

Roll into 1 1/2tablespoon balls and flatten slightly. You could also use a 60ml ice cream scoop here for this (I did and it made life a little less messy). Bake for 15-17minutes, turning halfway, until golden.

Allow to cool on trays. Store in an airtight container for up to one week.

Hazelnut Linzer Cookies

IMG_2131_Hazelnut Linzer Cookies

I cannot believe that it's December! It seems like it was only yesterday I was making these gluten free muesli bars! With Christmas just around the corner I've been busy baking gluten free cookie to gift as homemade pressies, ordering pretty ribbons from online stores (to escape the heat) and finding some marvelous little gifts on etsy.

IMG_2121 Linzer Stencils

I made these little gluten free hazelnut cookies last night and sandwiched them together with some strawberry jam and nutella early thismorning after a fitfull sleep, thanks to my gorgeous man who had a horrible, horrible migraine with the shakes and all. Hopefully a day not at a computer and some rest has done him well.

IMG_2129_Linzer Cookies

Hazelnut Linzer Cookies: Gluten Free Recipes

makes approximately 20 sandwiched cookies

110g brown rice flour

120g rice flour

80g hazelnut meal

115g castor sugar

1/4tsp xantham gum

125g butter, melted

1 egg, lightly whisked

Non lumpy strawberry jam (or nutella!) 

Preheat oven to 170Deg Celcius and line two baking trays with baking paper.

Whisk together the dry ingredients. Make a well in the centre and pour in the melted butter and egg. Mix to combine.

Refridgerate fr 20minutes to stiffen a little. Roll out between two pieces of baking paper to 5mm thick. Cut with your round cookie cutter. In half of these rounds use a smaller cookie cutter to cut out a shape or hole to make the 'window' cookie. Transfer to lined baking trays and bake for approximately 15minutes, turning trays halfway through.

Allow to cool completely on wire trays. Dollop a1/4 tsp jam on the whole round and top with a 'window' cookie. Store in an airtight container for 2-5days. Note cookies will soften a little over time from the jam, best to eat within 3days!