Sundried Tomato + Zucchini Muffins (NF)

SAVOURY GLUTEN FREE MUFFINS!  They're right up there on my list of gluten free baked goods to conquer and now they're crossed off because these bad boys it! Soft in the middle, with a slight crunch on the outside and are full of wholesome gluten free flours, zucchini, sun-dried tomato, herbs and a little cheese. These guys are awesome and so is a little news that I'm sharing today (scroll down ;))

My nearly one and a half year old (holy cr%p where did that time go?!) also loves these gluten free muffins, which is wonderful as they are such a healthy nutritious snack for a small child (and they're nut free, so perfect for school lunchboxes) and perfect to fit in their little hands at the high chair, or more importantly when you're out and about, they fit into a small container or ziplock bag so that there's still plenty of space in your handbag for a water bottle, wipes, spare nappy, oh and my wallet and phone for me. Yep, that's my life now; #mumlife !

GFScallywag_ZuccMuffin_Z1A1337_w.jpg

Don't get me wrong though, these are definitely a grown up veggie muffin. I love them as an on-the-go morning munch with our little cookie. I like to keep half the batch in the freezer so I can quickly defrost them in the oven or microwave for those 'oh, sh*t I have nothing to eat' moments! (I don't do well when I'm hungry, can't you tell?!?) Let's face it, as humans and especially I've found as parents (and I'm pretty damn organised) this happens so having half the batch frozen means I'm never in a bind of having nothing on hand that's nutritious and gluten free.

SO, ABOUT THAT NEWS.... I'm super excited to share that I'm going to have a stall at the next Perth Upmarket held at UWA on June 26th! My awesome little stall will be overflowing with delicious baked goodies and I'll also have Vol 3 and Vol 4 of The Gluten Free Scallywag Magazine (ahem, cookbook!) on sale! I'll be updating my shop soon so that you can pre-order cake or the mag and collect it at the markets. All you'll need then is a coffee to enjoy it with.

If you're like me and are sometimes forgetful you can subscribe to the event on my facebook page and it will remind you on the day that there's some serious deliciousness to be had! I'd love for you to pop on by and say hi and of course walk away with some kick arse gluten free cake. If you live in Perth I can't wait to see you there!


Sundried Tomato + Zucchini Muffins (NF)

/ makes 12 /

I love that these muffins contain no white flours, just whole grain gluten free brown rice and quinoa or buckwheat flour. I change it up with whatever I have on hand and you can definitely use 200g brown rice flour. I've not tried these with any pre-made flours. The batter with be quite solid when mixed, this is not a wet muffin batter at all, much more like a thick white cake batter. You can change up the zucchini to whatever grated veg you like, carrot works well too. I like to line the base of my cupcake tins with a round of baking paper to guarantee the bottoms from sticking, but you could generously oil the tin if you prefer. I don't recommend using paper muffin or cupcake liners as the mixture does tend to stick to them a little and you lose all that glorious soft crunch on the outside of the muffin.

method

Preheat oven to 160 degrees Celsius (fan forced). Grease 9 holes of a cupcake tray and line the bases with circles of baking paper to stop them sticking (extra work, but well worth it!)

In a medium bowl or just whisk together the eggs, oil and yoghurt to combine.

In a large bowl whisk together the flours and baking powder, stir in the zucchini (with the juices), cheese, spinach, herbs, half the sundried tomatoes and a pinch of pepper. Stir to coat the fresh ingredients with the flour.

Pour the the egg mixture into the vegetable mixture and stir to combine.

Scoop 1/3cup batter into the prepared cupcake tray. Smooth the tops a little and sprinkle with the remaining half o the sundried tomatoes and a sprinkle of seeds.

Bake for 16-18 minutes. A skewer inserted will come out just clean and the tops should be slightly domed and lightly golden.

Cool in tray for 5minutes before tipping out onto a cooling rack to cool completely.

Best enjoyed warm on the day they're made but are also delightful a few days later when warmed through. Store in an airtight container in the fridge for up to 5days, or freeze in zip-lock bags for later.

ingredients

3 eggs

1/3 cup (80ml) olive or neutral tasting oil

1/2 (125ml) Greek or natural yoghurt

160g brown rice flour

40g buckwheat or quinoa flour

2 teaspoons gluten free baking powder

1 medium zucchini, grated (about 3/4-1 cup)

1/3 to 1/2 cup grated cheese

1/2cup finely chopped spinach

1/4 cup chopped fresh herbs such as parsley and basil

1/4 cup semi sundried tomatoes, finely chopped, divided

pinch of pepper

mixed seeds, to top - I used sesame


I've not tried these glorious gluten free vegetable muffins with pre-made or white flours. I'd love to hear back from you if you do. What flavour combo will you try?

Banana Nutella Pancakes with Strawberry Sauce & Goodbye Melbourne

The Gluten Free Scallywag | Banana Nutella pancakes

Last week

I said good bye to Melbourne

. My time there has been so very amazing. I set myself goals when we moved over; cook more, share more, photograph more (read: get better at it), see what you can do. I've cooked many different things in Melbourne but feel my greatest achievement has been working on my photography, I look back at my

last Perth post

to today and I am proud of myself. As someone who is so often very critical of themselves this is something I don't often indulge myself in, as I'm always striving to be better; be a better person, a better cook and I'm sure

in our new adventure as parents

I will most likely strive to be a better mother (Oh, that sounds so surreal - I can't wait!)

My favourite thing about Melbourne and our little apartment space though has been the creation of

The Gluten Free Magazine

, founded in Melbourne in 2011 (our first year there). I am constantly overwhelmed by you; you, who read the magazines, who have purchased the print copy, who have emailed or facebooked me. You who have baked your very own

gluten free Christmas Cake

in however many years, or who tell friends to make my

gluten & dairy free carrot cake

as it's 'so delicious'.

You are the ones that make this gluten free baking journey all worthwhile

. THANK YOU.

The Gluten Free Scallywag | Banana Nutella pancakes

So, I thought that I'd share with you a little snap of my Melbourne kitchen that we packed into boxes just over a week ago (on my birthday actually), hence it's clean state. This lovely bright white kitchen, that I renovated when we moved in, in April 2011, has been so

wonderful to work

and live in. Many a time we have enjoyed breakfast on our kitchen stools, me, usually with a pile of cookbooks or magazines strewn across the bench-top for inspiration, coffee and notepad in hand.

My trusty little oven has tested each and every one of the recipes on this blog since March 2011 and in the magazine since we came here. I'm going to miss its wide internal space and hidden tray drawer. The ceasar stone bench-tops were my indulgence, and one that I will dearly miss in our new home, my man's home just south of the river in Perth.

The Gluten Free Scallywag - Melbourne Kitchen
The Gluten Free Scallywag - Melbourne Kitchen

The small pantry space (under the large breakfast bar - to the left of the drawer shown above) has taught us to use all the items in our cupboard and not to continue buying food. Instead making meals with food already in our cupboard and those random vegetables and items left in the bottom of the fridge T

hose warming, simple meals

are often the most satisfying, especially if they're simmering away on the stove top while I'm doing some baking in the oven.

Below is a picture of the bench space 'in-action' whilst baking for the

2013 Gluten Free Scallywag Magazine

with my beloved blue Kitchen-Aid. I can't wait to unpack it in late October in our new home, here in Perth and do some baking for you all!

The Gluten Free Scallywag - Melbourne Kitchen
The Gluten Free Scallywag | Banana Nutella 
pancakes

As my baking items are now packed and I'm living out of my Dad's no fuss kitchen, I am sharing a recipe with you that I worked on for the team at

Yum.Magazine

earlier this year - part of a chocolate feast for their

April Easter Edition

- Nutella & Banana swirled pancakes with a quick strawberry sauce.

The strawberries are out in force here in Perth, as I visited the Subiaco Farmers Markets on Saturday their

ruby red skins glistened in the sun

and so we stocked up on the juicy red berries, making these pancakes the perfect thing to whip up for this weekend's breakfast. 

Banana & Nutella Swirl Pancakes with Strawberry Sauce

Makes approximately 6 pancakes (enough for one hungry soul or 2 slightly less ravenous people) Double or triple as necessary. Prep 5 min. Cooking time 15min.

Pancakes

150g plain gluten free flour

1teaspoon gluten free baking powder

1 egg

250ml (1cup) buttermilk

1 over ripe banana, mashed

1tablespoon Nutella (or ¼ cup milk chocolate chips)

Butter, for greasing

Strawberry Sauce

To make the strawberry sauce remove greens from 250g of washed fresh strawberries and quarter. Place in a small saucepan with 1teaspoon water and 2-3teaspoons raw sugar. Cook over medium low heat, stirring occasionally to stop catching, for 3-5minutes to soften strawberries. Remove from heat to cool and allow the sauce to go slightly jammy.

Whisk together the flour and baking powder in a medium bowl.

In a separate bowl whisk together the egg, buttermilk and banana. Stir into the flour to form a relatively smooth batter (the banana will make it a little lumpy). Gently fold through the nutella.

Heat a frying pan over medium heat and melt a small knob of butter, place 1/3cup pancake batter in the pan (you can do more at a time if you’re using a large frypan) cook for about 2minutes until bubbles appear on the surface. Using a metal fish slice flip the pancake over and cook a further 1-2minutes until golden.

Transfer to a plate and continue with the remaining batter.

When all the pancakes are cooked serve with some of the strawberry sauce and a dollop of natural yoghurt, or cream if you want a naughtier option for breakfast!

Magazine News & Banana Zucchini Morning Muffins

_Z1A9946_glutenfreescallywag_banana Zucchini morning muffins

If you've been a friend (online or in person) for some time you'll know about the annual

Gluten Free Scallywag Magazinethat I've produced the past two years, if not, umm where have you been? If you're new to my blog, then please, go check them out here'sVol 1 and Vol 2 (because there's deliciousness ahead and I want you to be able to bake that deliciousness!)

Go on, I'll wait....

Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag

The magazines feature a collection of gluten free recipes that are homebaked (and tested) for feasting and munching all year round. I created the magazines as an extension of the blog, so that there was one easy place you could go to for your gluten free Christmas baking needs. After all, I did create this space to share gluten free recipes with you, fellow gluten intolerant's, avoiders and Coeliacs alike and perhaps to occasionally vent my dislike of wearing certain shoes with particular outfits...

Ok. So, the good news I've been alluding to on Facebook : this year, I'm doing something a little bit different with the Gluten Free Scallywag Magazine, I'm sending the magazine to print!

Yoikes! I can't believe I've just put that out in the open (does a crazy slightly frightened kind of jig)*

The Gluten Free Scallywag Magazine 2013 Print Announcement

The boutique magazine will be filled with gluten free meals and treats to inspire you all year round.

The magazine is being printed locally here, in Melbourne, and will be available in print in early December (just in time for Christmas).

An online e-book available for those who prefer to save the trees.

I'll be announcing further details about pre-ordering your copy shortly and if you'd like to order copies for your cafe, shop, larder or other fabulous four walled store please contact me at jas {@} glutenfreescallywag.com

You can find out more information about The Gluten Free Scallywag Magazine Vol 3 Print Edition here and you can order it too!

*Well, technically it already was as my fabulous newsletter subscribers would have received a wee notice a few weeks ago. Thank you for your feedback by the way, it was very helpful. It's ok, you can sign up to read the gossip, I mean sneak peeks here.

Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag

Meanwhile, as I finish wrapping my head around the ins and outs of online stores(You can now order your copy here) cooking and shooting please grab your apron and whip up a batch of these delightful gluten & dairy free banana zucchini muffins. They've been made half a dozen times in as many weeks to get me through multiple flights back home, a dairy free birthday party (also nut free see substitutions) and the afternoon work attack of the munchies. They're light and full of delicious banana-ry spice. The addition of zucchini makes them, to me, nearly a breakfast food, so of course I cut down the sugar so they're just sweet rather than cloyingly so.

Enjoy them with a coffee and in a few short weeks you could even make a batch and enjoy one while flicking through your own copy of the Gluten Free Scallywag Magazine! Yooo, are you as excited as I am?

Gluten Free Banan Zucchini Morning Muffins | The Gluten
 Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten
 Free Scallywag
_Z1A9961_glutenfreescallywag_banana Zucchini morning muffins
_Z1A9971_glutenfreescallywag_banana 
Zucchini morning muffins

Banana Zucchini Morning Muffins

Makes 9 muffins

65g almond meal (or 50g desiccated coconut if you need to be nut free)

1/4tsp mixed spice

1/2tsp cinnamon

1/4tsp bi-carb soda

150g plain gluten free flour

1/2cup light olive oil or vegetable oil- I received some light olive oil from Bertolli that worked perfectly

100g castor sugar, I've been using raw castor lately, I love the flavour

1 egg

1tsp vanilla

1/2cup mashed banana - the blacker the better

1 1/3cup (1 large zucchini) grated zucchini, excess juices squeezed out 

method

Preheat oven to 170degrees celcius and line a muffin tray with 9 paper cases.

Whisk together the first five ingredients in a large mixing bowl.

Whisk the next five ingredients in a large jug to combine.

Pour the wet ingredients into the flour along with the zucchini. Stir until just combined. Spoon into muffin cases and bake for approximately 16-18minutes until a skewer inserted comes out clean.

Cool on a wire rack. Delicious warm or at room temperature.

Will keep for 3days in an airtight container. Perfectly fin on the 3 or even 4th day, simply nuke in the microwave for 10seconds to warm up and soften.

To stay up to date with magazine news, sign up to my newsletterand be sure to say hi on Facebook, Twitter& Instagram look out forthe hashtag #gfscallywagmagazine

A Gluten Free Fryup for Breakfast

Gluten Free Scallywag, Breakfast Fryup

There's something about heading out early, boots tied up, jacket buttoned up, scarf wrapped twice around my neck, keeping you warm. Head bent down in the wind, hands in your pockets. Yes, there's nothing like 

an early morning trip to the markets.

I can never decide which I prefer, the piles of fresh fruits and vegetables at the Prahran Markets or the rows and rows of stalls at the Camberwell markets where you can find a bargain at every turn. I suppose it comes down to if I'm hungry or not!

I found a pile of vintage gold rimmed side plates, a selection of baking trays, bone cutlery and even a sweet little coffee tin on my most recent trip to the Camberwell Markets. It was a chilly morning and a warm breakfast was exactly what I was after on my return home. I've mentioned before just how much I like

a good hot breakfast;

eggs & avocado

on toast, home made

baked beans

and sometimes (only sometimes)

pancakes

. Lately I enjoyed some reheated gluten free sausages with  potatoes, spinach and fried eggs, gosh it was delicious! Warm and delicious.

What's your favourite thing after a chilly morning trip out to the markets?

Gluten Free Scallywag, Breakfast Fryup

This is not so much a recipe as a list of ingredients, simply multiply per person, per hungry person as this is quite filling! 

There are

so many options

that this dish allows for, add some capsicum in the last few minutes of cooking the potatoes, use spicy gluten free chorizo instead of bbq sausages for a little spice or add a slice or two of brown onions before cooking the potatoes. Mushrooms and bacon would be a delicious addition too!

Gluten Free Fryup

For one or two, it just depend show hungry you are! 

2 gluten free sausages

1-2eggs

1 large potato, cut into 2cm cubes

a large handful spinach, washed

Passata and chopped parsley to serve

salt n pepper to season

Heat a frypan over high heat and add sausages. Cook on high until cooked through. Remove from heat and keep warm. 

Heat another teaspoon of oil in the frypan and add the potatoes. Cook on high heat, tossing them around the pan regularly. I find it easy to speed up the cooking process here by adding a tablespoon or two of water and popping a close fitting lid onto the frypan, this helps to steam the potatoes. When the potatoes are done, wash the spinach and throw it inwith the potatoes, pop the lid on to wilt the spinach. When the spinach has wilted move the spinach and potatoes to form a moonlike crescent around the edge of your pan, add the sausages back into the pan. Add a little oil to the empty spot in the middle of the pan and a drizzle of passata sauce around the edge of the opening (next to the potatoes). Crack the egg or eggs into the empty spot in the middle of the frypan and cook to your liking. 

Sprinkle with fresh parsley and a little salt and pepper. Serve hot, straight out of the frypan.