Saturday, July 16, 2005
Shortcrust Pastry
1 small banana
100g apple
1 egg yolk
175g gluten-free flour
2tbsp water
120g butter
1/2 tsp salt.
Blend banana, apple, egg yolk and water. Sift flour and rub in butter. Mix in puree. Refrigerate 30 mins then knead. Refrig another 30 mins before rolling out. Bake empty shells in 220 degree oven for 15-20 mins.
100g apple
1 egg yolk
175g gluten-free flour
2tbsp water
120g butter
1/2 tsp salt.
Blend banana, apple, egg yolk and water. Sift flour and rub in butter. Mix in puree. Refrigerate 30 mins then knead. Refrig another 30 mins before rolling out. Bake empty shells in 220 degree oven for 15-20 mins.
Boiled Fruit Cake
1 large banana
100g grated carrot
2 eggs
100g butter
100g sugar
225g sultanas
50g glace cherries
150ml hot water
225g gluten free flour
1/2 tsp bicarb soda
1/4 tsp cream of tartar
1 teaspoon mixed spice
Boil butter, sugar, mixed fruit and hot water, and simmer gently for 5-10 minutes. Allow to cool.
Beat banana, carrot and egg to smooth puree. Add to the cooled fruit mixture. Mix flour and other dry ingredients and fold in.
Put in 20cm tin and bake in pre-heated 180 degree oven for 1.25 to 1.5 hours. Cool before turning out.
Adapted from "Gluten-Free Cookery"
100g grated carrot
2 eggs
100g butter
100g sugar
225g sultanas
50g glace cherries
150ml hot water
225g gluten free flour
1/2 tsp bicarb soda
1/4 tsp cream of tartar
1 teaspoon mixed spice
Boil butter, sugar, mixed fruit and hot water, and simmer gently for 5-10 minutes. Allow to cool.
Beat banana, carrot and egg to smooth puree. Add to the cooled fruit mixture. Mix flour and other dry ingredients and fold in.
Put in 20cm tin and bake in pre-heated 180 degree oven for 1.25 to 1.5 hours. Cool before turning out.
Adapted from "Gluten-Free Cookery"
