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 !

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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?

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.

Apple Loaf

Gluten & Dairy Free Apple Loaf / The Gluten Free Scallywag

Across the country kids are popping on their backpacks and heading to school. I don't recall my first day of any year at school, but I do remember the anticipation. Mainly this was shopping for stationery. What can I say,

this Virgo is a stationery fiend

. I blame my Dad, he too loves a good pen and notebook when he sees one. I remember my brother and I choosing the contact we wanted to cover our school books in and then Mum, ever the perfectionist, would carefully cover each book. There were never any bubbles. It's just how she is; a no bubbles in the contact kinda Mum.

Lunchboxes for me, as a primary school student were generally a tetra pack (frozen so it was still cold at lunch in this Aussie heat), carrot sticks, cheese cut into cubes, an apple or banana and a sandwich. I think the sandwiches were mostly ham sandwiches, but I honestly don't remember. Having a Mum who ran her own wholesale cake company in Perth did have it's perks though and once a week (after year 3) I'd get to choose a piece of leftover cake to take on Friday's. There was Lumberjack, Carrot, Mud, Coffee & Walnut... the list goes on.

Gluten & Dairy Free Apple Loaf / The Gluten Free Scallywag

I reckon if Mum had made this cake when I was a child I'd have picked it on Friday mornings. This gluten and dairy free Apple Loaf Cake is not too sweet,

with a chewy crumb and is laced with spices

, plus it's so very, very easy to make. Whisk dry. Whisk wet. Combine. Bake. Eat. Seriously, you don't can't get much better than that! Personally I like it, being the eater of dairy that I am, slathered with a bit of butter. Yum. I chose to use

Brookfarm's delicious macadamia oil

in this recipe, however a light olive or vegetable oil works just as well and is necessary for most nut free schools. But, don't keep this apple loaf confined yo your kids lunchboxes (why should they have all the fun?), take a piece to work or bake them as cupcakes and top with a little cinnamon icing...

Gluten & Dairy Free Apple Loaf / The Gluten Free Scallywag

What was your childhood lunchbox treat? Or what do you put in your children's lunchbox as a treat now?

Apple Loaf Cake, Dairy & Gluten Free

Makes 1 Loaf.

*Nut free if you choose a nut free oil

Dry Ingredients

230g gluten free plain flour

1tsp bi-carb soda

1tsp gluten free baking powder

1/2tsp mixed spice

3 1/2tsp cinnamon

1/4tsp nutmeg

Wet Ingredients

260g apple puree

100g raw castor sugar

1/2cup (125ml) golden syrup

1/3cup (80ml) macadamia oil (I used Brookfarm, but you can use a light olive oil or vegetable oil here too)

1 egg

1 apple, grated, juices squeezed out.

Preheat oven to 175degrees Celsius. Line a loaf tin with baking paper.

Whisk dry ingredients in a large bowl.

Whisk wet ingredients in a bowl to combine. Pour into dry mix with the grated apple and stir to combine. Pour into the prepared tin and bake for 45-50minutes in the middle rack of your oven.

Cool for 5minutes in tin before turning out to cool completely. Cut into thick 2cm slices and serve (lashings of butter optional). Best eaten within 2-3days.