Wednesday, March 26, 2008
But seeing that I had bought 2 books 2 weeks ago, I only had reason to buy one-really. And with the looming shift to the new house approaching, I really didn't want to pack an extra book. Trust me, if you had this much stuff, you'd understand too. =) So I bought Nick Malgieri's Perfect Light Desserts and ohboy ohboy am I excited!!! I felt like something jam filled. So duh, Jam Swissroll? I used the swissroll recipe from the book, but made it gluten free by using 1 cup rice flour + 1 tbsp cornstarch as a substitute. Worked like a charm though the rolling bit was a little tough. Yummy nonetheless! A little too sugary for me, so I might cut down on the sugar in the sponge. However this time I just made a tangy sour lemon icing (juice of 1/2 lemon + 3 tbsp icing sugar) to cut the sweetness. And just because it's pretty, I HAD to sprinkle that icing sugar on top. WHOOPEE! =) I would really love to type the recipe here but I'm killing myself thinking about a deadline. So off I go... sorry guys! =)
Monday, March 17, 2008
I love bread. I love bread with sugar and a generous sprinkling of raw sugar crystals. I love bread with jams boasting giant sized fruit pieces. I love bread with nutella and peanut butter together. I love bread with olive oil and balsamic vinegar. I love bread smothered with baked beans and a sunny side up, with the yolk still runny. YUP! I love all of it. ALL OF IT.
But then I became gluten free (mostly) and bye-bye bread. No more bread basket, no more buns filled with custard, no more no more no more.
BUT THEN! A whole plethora of creative people became gluten free too. So they solved this major problem. and HELLO BREAD!!!
I tried out this recipe from recipezaar, apparently it was taken from Roben Ryberg. Somehow it didn't work out for me. I didn't have the potato starch so I substituted it with sweet rice flour and tapioca starch. My mixture looked like pancake batter, goopy. So I figured why not, and I added a whole other bunch of things like cornmeal (polenta) and besan flour. Mix mix mix. Then I forgot the xantham gum. And I was kinda in a i really don't care kinda mood so I shoved it into the oven to bake and WHOAAAA it rose and rose. haha, it was pretty funny. Like the batter was creeping out of the muffin holes and kissing each other. heh. They stopped short of the edge of the pan and that's all I ask for, really.
And it was yummy. Oh boy oh boy oh boy. YUMMY. =) I had them fresh yesterday with tuna and avocado. But as with all/most gluten free baked stuff, they taste better warmed up the day. So I cut one into half, toasted it and had it with my fig & vanilla jam on one half. And tuna on the other. I think I might've had one bite with both jam and tuna but you didn't need to know that. =)
2 tbsp olive oil
2 tbsp honey
1 packet dry yeast
1/2 cup water
1/4 c sweet rice flour
1/4c tapioca flour
1 cup cornstarch
1/2 tsp baking soda
1 tbsp baking powder
dash of salt
3/4 tsp apple cider vinegar (any will do)
1/4 cup besan flour
1/4 cup cornmeal (polenta)
1) Preheat oven to 175 degrees fanforced
2) Mix all ingredients together.
3) Pour into well-oiled muffin tin (1/2 full) and bake for 10 minutes, check if cooked, if not bake further. Sorry I wasn't paying too close attention to the time. =)
They look kinda like crumpets once you slice them open. yummers.
Tuesday, March 11, 2008
I know. Don't judge me, I've had a bad day. Ending with a mighty headache.
Morning Glory Muffins (makes 13-15) adapted from here
(Gluten Free and Vegan)
1 tub (reg. serving) vanilla soy yoghurt
2 tbsp soy milk
2 tbsp flaxseed meal mixed in 1/4 cup water
1/2 cup veg oil
2 tbsp honey
2 tbsp maple syrup
1/3 cup sugar
3/4 quinoa flour
1/4 cup almond meal
1 generous tbsp rice flour
1/2 cup corn flour
1/2 cup potato starch
2 tsp baking soda
2 tsp cinnamon
Finally, Mix In:
1 cup grated carrot
1 1/3 cup grated courgette
1/4 cup dessicated coconut
1/4 cup sun dried muscatels/raisins
1/4 cup crushed pecans/walnuts
Stir until well blended and spoon into muffin tins. Bake for 15 minutes then check for doneness. I can't remember how long mine took so check at 15 mins and estimate from there. Frost after they have cooled.
To Frost, Mix:
1/4 cup vanilla soy yoghurt
1 tbsp honey
Bad day = lazy = no photos. Sorry guys. But trust me on this, I love these muffins. I'm off to get my eighth.
Tuesday, March 4, 2008
And because I'm a greedy giant, I placed my tartlet in the freezer for 10 minutes before transferring it to the fridge. It held VERY well, much better than some of my gluten free tarts and was incredibly yummy although I would use a milder tasting honey or maybe maple syrup instead. I halved the recipe and got 2 bountiful tartlets. It serves about 4. =)
I followed the pie crust recipe but had trouble with it turning as wet as I would've liked it to so I added 1.5 tbsp of water just to help reach the desired consistency. I left half of the nuts out of the food processor, while processing the rest with the water, then I added the rest in and just mixed it with a spoon so it wouldn't be too wet and still remain chunky.
For the filling, I decided I really needed a chocolate hit and my peaches weren't in the best condition so I did this:
In a food processor, place 1 cup cashews (soaked in water for 30 mins and drained), 1.5 tbsp honey, pinch of cinnamon, pinch of salt, 2.5 tbsp cocoa powder, juice of 1/4 lemon. Process for 2-3 mins. Add 1 teaspoonful of water and process again, continuing the adding of water until you get a paste like, spreadable consistency. My tartlet is ALMOST raw because I added choc soy milk instead. Use chocolate spread to fill tartlet shell/s.