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?

Chocolate Peanut Slice - Healthier Snickers (DF, EF + VO)

Raw, healthier foods aren't normally something I make. My best mate does. My Mum does. Me? Well, I'm known more for my sugar laden (even though I've really cut down over the years) gluten free baked goods. That's why you're here, right? Well, we all grow, and these 'healthier' versions are something I want to work on. I want to work on foods that are not only delicious, but also a healthier alternative for me and my family.

Don't get me wrong, I know it has been a while but don't worry this space is not going to morph into a healthy food blog. Hell no! That may be others journey, but it isn't mine. I want a happy medium of the foods we enjoy at home or I recreate at home to be shared with you, so that wherever you are on your journey you can find something delicious.

My best mate is one of the funniest, and fun-est people I know. She is also a kick-ass parent and all round human being who inspires me (without knowing it) to be better at both of those things. So, when she recently shouted out, ok, casually 'suggested', via a rather well known social media platform that someone should get themselves into the kitchen asap and whip up a healthier, raw Snickers and deliver it to her. Well, I jumped at that suggestion, not literally, it was a few days later for her birthday that I got my butt into the kitchen and here it is; an almost raw, peanut laden chocolate topped slice. It's delicious, or so she says. She totally ate a slice for breakfast, it's that good and that good for you too ;) 


Almost Raw Chocolate Peanut Slice

/ makes about 10 pieces / To be honest, I've never had the famous version of this chocolate bar as I didn't like peanut butter as a child and now, well, I can't eat snickers as they're not gluten free! Luckily this version is healthy and gluten free... and clearly I now eat peanut butter, but only in baked goods :)

To make this slice vegan substitute the honey for rice malt syrup or maple syrup. You can make your own raw chocolate for the top, Google will be able to give you a recipe for this.

method

Line the base and sides of a 13 x 21cm tin with baking paper.

Place all of the base ingredients in a food processor and blitz until combined. The mixture should stick together when pressed against the side. Add the second tablespoon of coconut oil if needed, as it shouldn't be too dry or it will crumble.

Press firmly into the prepared tin and smooth the top. Place in the freezer to set for 20minutes.

To make the caramel stir together the peanut butter and two tablespoons honey. Taste and add the third tablespoon of honey if you wish.

Remove the base from the freezer, it needs to have set for about 20minutes or you will pull up the base when you spread the caramel over it. Scatter the peanuts over the base and pour the peanut butter caramel over the top.

Pour over the melted chocolate and smooth the top. For an even chocolate top tap the tin a few times on your bench and give the tin a little shake to smooth it out.

Cover and return to the freezer for an hour to set.

Remove from the freezer and cut into portions. Store covered in the freezer for 2 weeks, allow 10-15minutes for the slice to 'warm' up if eating from the freezer. Will also keep covered, in the fridge for 5 days.

ingredients

Base Layer

50g (1/3cup) pitted dates

200g (2cups) almond meal

50g (1/2cup) desiccated coconut

1-2tblspn coconut oil

Peanut Butter 'Caramel' Layer

220g (about 2/3cup) natural peanut butter, smooth or crunchy

2-3 tblspn honey - use rice malt or maple syrup for a vegan option

50g (about 1/3cup) raw peanuts

125g dark (72%) chocolate, melted

 


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!

Berry Frozen Yoghurt & The Annual (Image) Recipe Index

Berry Frozen Yoghurt | The Gluten Free Scallywag

The beginning of the year can spark many new decisions, resolutions to improve your life and generally be a better person. I must admit I’m not the best at making these goals at this time of year as I know that if I make a pact with myself to eat healthy in January it will fail miserably due to the hot weather, which although it does make me eat

cool salads

and drink

smoothies

instead of a

fry up

, I will always grab a chilled dry apple cider with friends on a Friday evening after work and indulge in

finger licking, dripping down the gluten free cone,

ice cream

!

Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag

I don’t see the point in failing in the first few weeks or months of my year, which is precisely why I, generally, make goals around

my birthday

which falls in September. It’s a lot easier to be resolute in not buying chocolate, or only baking one batch of

gluten free fruit mince pies

than telling myself I can’t eat them at all. My ability to stop myself from eating something is great if there’s gluten in it, but give me a homemade fruit mince pie and I’m a goner.

Which leads me to this luscious berry frozen yoghurt. Filled with fresh blueberries and strawberries, although you could easily use raspberries or other berries in their place, it’s a

scoopful of deliciousness on a hot summer’s day.

Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag

So, this year, if you said to yourself eat healthy, then make this frozen yoghurt rather than the cream filled ice cream and just have one scoop rather than two. It makes it

so much more of a treat

if it is just that, a treat enjoyed only every so now and then. Plus, I think it tastes better that way, don't you?

Berry Frozen Yoghurt

Makes approximately 1Litre

Recipe adapted from

this recipe

via

David Lebovitz, The Perfect Scoop. 

250g strawberries, hulled and quartered *

250g blueberries *

300g gluten free Greek Yoghurt, I used unsweetened

120g (1/2cup) sugar

2 tsp vodka or strawberry liqueur

Begin this recipe a day ahead.

In a bowl combine the strawberries, sugar and liqueur. Stir and leave aside to sit for approximately 30minutes, until the sugar has dissolved.

Remove a couple of spoons of the strawberries and 1/4 cup blueberries and set aside. Place the remaining strawberries, the sugar mixture and blueberries into the blender and blend until smooth. Pour the blended strawberries through a fine sieve to remove the strawberry seeds. Return the berry sauce to the blender with the yoghurt and blitz until smooth.

Pour the mixture into your ice cream maker and process according to instructions. Pour into a suitable freezer container and swirl through the whole berries that were previously set aside. Freeze for 6 to 12 hours until firm.

*You could also use a mixture of raspberries or other berries to the same weight. If using frozen berries simply thaw on a paper towel before blitzing in the blender.

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With last minute craziness in my world I missed the Christmas Menu Ideas that I had planned to post, so instead I'll re-introduce you to the recipes of 2013. It was a fun filled year filled year that

saw us get hitched

in April and two weeks later I

donated 30cm of auburn-gold-red locks

to cancer patients and

honeymoon to France

&

London

in July. Then it was straight into recipe development, design and photography for

The Gluten Free Scallywag Magazines 1st Print Edition

.

Christmas came around so fast

. I can't wait to see what 2014 has in store!

2013 Annual Image Recipe Index

Lamington Roll for Australia Day / The Gluten Free Scallywag
Healthier Lemon Slice / The Gluten Free Scallywag
Hot Cross Buns / The Gluten Free Scallywag
Honey Almond Cake with Boozy Apples / The Gluten Free Scallywag
Raspberry Melting Moments / The Gluten Free Scallywag
Simple Chicken Curry / The Gluten Free Scallywag
Pea & Ham Soup / The Gluten Free Scallywag
Vanilla Birthday Cake / The Gluten Free Scallywag
Ice Cream Sandwiches / The Gluten Free Scallywag
Strawberry & Cream Tarts / The Gluten Free Scallywag
Roasted Capsicum Pasta Sauce / The Gluten Free Scallywag
Raspberry No Bake Cheesecake Pots / The Gluten Free Scallywag
Banana Zucchini Morning Muffins / The Gluten Free Scallywag
Decadent Cheesecake Brownie / The Gluten Free Scallywag
Fruit Mince Slice / The Gluten Free Scallywag