Friday, September 30, 2011

GF Flat Bread - egg free


  • 2 tbsp psyllium (husks or powder)
  • 350g brown rice flour
  • 150g corn starch
  • 1 tsp salt
  • 1 tsp sugar


Mix in a big bowl.
In another jug/ bowl mix:


  • 750ml warm water
  • 2 1/2 tsp fast action yeast


Mix until the yeast is dissolved and then add to the flour mix along with:


  • 2 tbsp olive oil
  • 2 tbs ground flax seed
  • 1 tbsp herbs
  • (chopped olives) optional


Mix the batter well, pour into a greased silicone cake mould and leave to one side for 10 mins. The mixture should firm up as the psyllium and flax seeds form a gel substance when wet. Although this bread doesnt rise that much, leave it for 30 mins in a warm place so that yeast produces bubbles and it will have a good bready texture.

Bake for 30 mins or until cooked through. Leave to cool before cutting and serving.


Tuesday, September 6, 2011

Anna Potatoes - Pommes Anna

This is a simple french recipe. I keep the potato skins on for extra vitamins and fibre.
Thinly slice 6-8 large king edward potatoes - about 1/2 cm thick.
Melt approx. 50-70g butter.
Layer the potatoes and pour on the butter til you have 3 layers in a wide oven-proof dish. Add salt and pepper.
Bake for 50 mins in a hot oven until browned on top and soft in the middle.

N.B. Dont worry if it looks like you dont have enough butter as you can pour it from the bottom of the dish halfway through cooking and baste.

Variation: Add a thinly sliced onion in amongst the potatoes (but not on the top layer). Top with cheese for the last 10 mins of cooking.



Saturday, September 3, 2011

Breakfast Muffin - HoneyPineapple

3/4 cup Brown rice flour
1/4 cup corn flour
1/2 tsp xanthum gum
(3 tbsp sugar) optional
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/3 cup oil
3 big tbsp or 1/4 cup honey
1/4 cup soya milk
2 eggs, beaten
half tin of crushed pineapple
Add all dry, then wet ingredients and mix well with a fork.  Pour the batter into 12 silicone cupcake moulds and bake for 20-25 mins in a hot oven.  The tops should be nicely browned.

If using silicone moulds, leave them until they are almost cool and take them out of the moulds before they go soggy from condensation.

Variation: replace the milk and honey with 1/3 cup maple syrup.