Janet's Gluten-free Recipes

Robin Rogers

Cream together 20g butter and 1/4 cup sugar until light and fluffy.
Add 1 egg and beat well.
Add 1 cup cold mashed pumpkin. Beat again and add 1 tbsp natural yoghurt.
Sift together 2cups GF flour, 3tsp baking powder & pinch of salt.
Fold in with knife. Knead lightly on floured paper. Cut into squares and place close together on a greased tray.

Cook in hot oven 12-15 minutes.

from Jennifer Harp, Clemson, SC

225g butter
1.5 cups sugar
2 eggs
Blend together (I used food processor).

Add:
2.75 c flour
2 tsp cream of tartar
1 tsp baking soda
.5 tsp salt
Lightly combine.

Chill 45 minutes.

Roll into 2.5cm balls.
Roll balls in mixture of 2 tbsp sugar - 2 tbsp cinnamon, covering completely.
(use ordinary sugar, rather than castor sugar, the coarser the better)

Place on baking sheet about 5cm apart, to allow for spreading.

Bake at 180 degrees for 8-10 minutes.

Ingredients

3 Eggs
2 tablespoons coconut oil, softened
¼ - 1/3 cup sifted coconut flour
1/3 cup sugar
¼ teaspoon salt
1/2 teaspoon baking powder
3 tablespoons dessicated coconut

Method

1. Blend together oil, sugar, salt. When mixed well , blend in eggs.
2. Combine coconut flour with baking powder and whisk into batter until there are no lumps.
3. Fill muffin cups halfway with batter. Sprinkle dessicated coconut on top.
4. Bake at 205º C (400º F) for15 minutes. Makes 6 muffins.

1 Packet Bruchetta Spread
Tomatoes
Capsicum
Fetta Cheese
Sundried Tomatoes plus oil

(from Nita Mehta's More Paneer)

Block of paneer (200g)

Oil
2 large onions, finely chopped.
Ginger
Garlic
1/4c raw cashews (could probably use ground almonds)
1tbs+ dessicated coconut
1 cup Barambah Greek yogurt (or any thick yoghurt, with a touch of honey)
1tsp garam masala
1/2 - 1 tsp chilli powder
*saffron
1/2 cup milk/water
salt to taste

Soak saffron in a little hot water, grinding it first with a spoon.
Grind coconut and cashews to a paste with a little water.
Heat oil add onions, garlic and ginger. Cook till light brown.
Add garam masala, chilli and coconut-cashew paste. Cook for 1 minute
Add yoghurt. Cook on low heat till oil separates.
Add salt and saffron.
Add milk/water to get a thick whitish gravy. Simmer 5-7 minutes.
Add paneer, simmer another 3-4 minutes.

Serve with rice and pappadums.

NOTE Paneer is available at most supermarkets in the Lemnos brand, usually displayed with their fetta cheese, haloumi etc.

* We use the Master Foods saffron strands – as many as you would pick up (loosely) with an 1/8th teaspoon measure. We then crush them to a powder with a teaspoon, before adding the boiling water.

Fetta
Sundried Tomato Oil (or finely chopped SD tomatoes in oil)
Olive Oil
Parsley
Rosemary
Paprika

Cut fetta into small cubes. Add all other ingredients. Leave overnight. Yum!

1 tbsp soft brown sugar
150g butter
150g caster sugar
2 large eggs, lightly beaten
150g almond meal
2 tbsp self-raising flour
2 tbsp blanched almonds
3 or 4 pears, skin on

Line a circular flan or cake tin 23cm in diameter with non-stick baking paper. Sprinkle soft brown sugar over the baking paper.

In a bowl, cream together butter and caster sugar to create a smooth, creamy mixture, making sure all the sugar is dissolved. You could do this with a fork, electric beater or a food processor.

Lightly beat the eggs and add them to the creamed mixture. Add the almond meal and flour and mix well.

Cut the pears vertically, leaving the skin on and the stalk. Place the pieces decoratively in the flan dish or cake tin, flat sides down. Fill the gaps with the blanched almonds.

Pour the cake mixture over the pears and almonds and press down.

Bake in preheated oven at 190c for 45 minutes or until the filling feels firm at the centre. Allow to cool.

Ease the flan away from the edge of the flan dish with a knife. Place a large serving plate on top and turn it over. All being well, the flan will be released onto the plate without breaking.

Serve with Greek Yoghurt or Icecream

Degree of Difficulty: Low to medium.
Preparation Time: About 20 minutes.
Leftover Potential: Keeps for two or three days in an airtight container in the refrigerator.

Source: Consuming Passions
http://abc.net.au/passions/current/cp08w037.htm

1/2 onion shredded
1 tsp Olive oil
1 Apple peeled & diced
1 punnet Cherry tomatoes
1 tbls balsamic vinegar
Salt & pepper
1 tsp Chives chopped

METHOD

Lightly cook the onion in the olive oil for 1-2 mins without colour add the diced apple and cook for a further minute.

Add the cherry tomatoes and the balsamic vinegar and cook until the tomatoes just begin to split season with salt & pepper stir in the chives.

from George, via Kris

3 mandarins
250gm (1 cup) caster sugar
6 eggs
230gm (2 cups) ground almonds

Bring mandarins to the boil in a saucepan and simmer them for 2 hours - keep them covered with water at all times. Drain them and then let them cool. Then split them open, remove any seeds and then puree them - skins and flesh in a food processor.

Preheat oven to 160oC

Whisk sugar and eggs until combined, add almonds and mandarin puree and stir thoroughly.

Pour mixture into well greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 min, or until the cake is set in the middle and springs back when touched and comes away from the edge of the tin. (I usually line the base of the tin with baking paper)

Remove from oven and allow to cool in the tin.


Can add 2 tablespoons of poppyseeds to the mix for a change.

provided by George, via Kris

200g unsalted butter
200g dark chocolate Lindt 70% is good for this
4 eggs separated
170g caster sugar
1 tsp vanilla extract
250g almond meal

Preheat oven to 170oC
Grease and line 24cm cake pan

Melt butter and set aside to cool
Chop chocolate - not too finely as some texture is nice

Beat egg yolks, sugar and vanilla until pale and thick

Fold in chocolate, almond and butter

Beat egg whites until soft peaks form and gently fold into the other ingredients. Gently spoon into cake tin, level the surface and bake for 50-60 minutes.

Set aside to cool in the tin, turn out and dust with icing sugar and cocoa powder. Serve with a scoop of ice cream.

1.2 kg butternut pumpkin in 2.5cm cubes
1 tbsp ground cumin
2 tbsp olive oil
200g green beans
2 avocados, cut into cubes
100g baby English Spinach leaves
50-100g toasted macadamias, chopped
Sea Salt and Freshly ground black pepper

Balsamic Dressing

Preheat oven to 200 degreees. Line a baking tray with baking powder. Combine pumpkin, cumin and olive oil and place on baking tray. Bake 20-25 minutes, tossing occasionally, until cooked through and golden around the edges.

Blanch beans in boiling water 1-2 minutes. Drain and refresh in ice water.

Place Pumpkin, beans, avocado, spinach, nuts and dressing in a large bowl and toss to combine. Season with salt and pepper.

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.

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"

Cake: 6 large eggs separated
5 oz fine sugar
2 oz cocoa powder
Filling: 8 oz semi sweetened chocolate
2 tablespoons water
2 large eggs separated
raspberry jam
8 fl oz heavy whipping cream, beaten until stiff

Powdered sugar to finish
Pre heat oven to 350 degrees and oil and line a cake pan 11 1/2" x 7 " and approximately 1" deep with silicone paper.

Start with the filling. Break up chocolate into a bowl and add water. Place bowl over a saucepan of barely simmering water and stir until melted. Remove from the heat and beat with a wooden spoon until smooth. Beat the two eggs yolks first on their own and then into chocolate mixture. Let cool slightly then beat egg whites until stiff and fold into the chocolate mixture. Cover the bowl and chill in the refrigerator for an hour.

While the filling is cooling, whisk the 6 egg yolks in a bowl until they start to thicken. Add the sugar and continue to whisk until mixture thickens a little more (do not allow to become too thick). Stir in the cocoa powder, beat egg whites in a separate bowl to soft peak stage and carefully cut and fold into the chocolate mixture, gently and thoroughly. Pour mixture into prepared pan and bake on center shelf for 25 minutes until springy and puffy. Remove from oven and allow to cool in cake tin; it will shrink considerably.

When the cake is cold, turn it out onto a piece of parchment paper which has been liberally dusted with powdered sugar. Peel away the lining, spread a layer of raspberry jam over the cake, following by chocolate mousse filling and then lastly whipped cream. Finally, gently roll up the cake to make a log shape. It will crack as you are doing this, which is perfectly normal and adds to the look.

Recipe courtesy of Delia Smith

6-8 slightly under ripe pears
1 cup water
1 cup sugar (I use 1/2 cup)
1 cup sweet sherry
peel of orange cut in strips
1/4 cup brnady
1/4 cup curacao

Peel pears leaving stalks on. Place water, sugar, sweet sherry and orange peel in a large pot. When sugar is dissolved (I assume this means over
heat) add the pears; cover and cook over gentle heat until they are tender. This should be done slowly and usually takes about 1 1/2 hours. The longer it takes the nicer they are. They can be turned every so often, especially if any are out of the liquid. Eventually they turn a glorious golden colour and become very glazed and transparent. When tender leave to cool. Keep chilled. Add the curacao and brandy just before serving. If added days beforehand this tends to evaporate away. They keep well fpr a week.

I served them still warm with double cream!

Peel 8 beurre bosc pears (the ones with a rusty-coloured skin) and arrange them in a pot so they fit snugly.

Add 750ml of ruby port, 2 cups verjus, 2 cups sugar, 8 cardamom pods, 1 cinnamon stick, 3 whole cloves, 6 whole peppercorns and 3cm of peeled fresh ginger, sliced thin.

Cut some silicone paper or "go-between" (similar to cellophane wrap) to fit over the pears, keeping them submerged; a plate can do the same job.

Bring to boil and simmer gently till they're just cooked. Let the pears cool in the liquid. Refrigerate overnight, keeping the paper on top (that will give them their unique colour).

Serve with vanilla gelato or freshly whipped cream.

From Interactive Cook, SMH 11/06/2005

roast a chunk of pumpkin at 180-190 degrees for 90 or so minutes (until
the outside darkens, but before it goes black), allow to cool
remove skin and darkened outer part of pumpkin (it pulls away fairly
easily while warm), mash pumpkin
mix in a dessertspoon of ricotta, a teaspoon of cummin and a quarter
teaspoon of cayenne
taste and adjust spices

(serves 8-10)

185g stoned dates
250 ml water
1 level tsp bicarbonate of soda
60g butter
2 eggs
120g sugar
185g self raising flour (for Gluten-free, use Casalare plain + 2tsp baking powder)
1/2 tsp vanilla essence

Cook dates in water until they reach a jam consistency. Beat in remaing ingredients and mix well. Spray a jam roll tin with non-stick cooking spray. Place on center shelf of a pre-heated 190 degree oven for 25 minutes, or until cooked.

Cut pudding into wedges and serve with icecream, custard or sauce (recipe below).

Sauce
150g brown sugar
150 ml cream
1/2 cup butter
1/2 tsp vanilla essence
Place all ingredients in a saucepan. Bring to boil. Boil 5 minutes.

1/2 cup Casalare Gluten Free Plain flour
1 tsp baking powder
1 tsp melted butter
2 tsp sugar
1/2 cup of buttermilk (or maybe a little more)
1 large egg
water to mix to right consistency

Mix all ingredients together, adding water to get a good pouring consistency.

Try adding blueberries or cranberries.

If you can't get Casalare flour, use GF Flour that has maize meal in it (it will be yellowish in colour) or use 1/8 cup maize flour and 3/8 cup ordinary GF flour.

Butter for greasing
½ cup plain flour
½ cup Dutch cocoa
11/4 cups icing sugar
1 cup (100gr) ground hazelnuts
5 egg whites
1 tsp vanilla essence
180gr butter, melted
525gr pitted black cherries canned in syrup

1. Preheat oven to 200 degrees Celsius.
2. Brush 10 friand moulds with melted butter and place on a baking tray.
3. Sift flour, cocoa and icing sugar into a large bowl. Stir in hazelnuts.
4. Put egg whites into a medium sized bowl and whisk with a fork until frothy, then fold through dry ingredients.
5. Stir through vanilla and melted butter until just combined.
6. Spoon batter into prepared moulds.

7. Press 2 cherries into each friend, covering with batter.
8. Bake for 15-20 minutes or until friends pop up in the middle and spring back when lightly pressed with finger.
9. Allow to stand for 5 minutes before turning out onto a wire rack.

10.Serve with remaining pitted cherries

2 cups Gluten-Free flour
2 tsp baking powder
2/3 cup maize meal
(polenta if you can't get the floury maize meal)
3/4 cup caster sugar
250g ricotta cheese
125g melted butter
3/4 cup water
1 & 1/4 cups frozen cranberries (or blueberries)

1. Preheat oven to 170 C.
2. Lightly grease 12 muffin cases.
   
   
3. Combine all ingredients except berries.
4. Half fill muffin cases with mixture,
5. Place a few berries into each muffin case.
6. Cover with remaining mixture.
   
   
7. Bake 35-40 minutes or until cooked.

Delicious served with honey.

75g almond meal
grated rind of half a lemon
140g icing sugar
1/3 cup Casalare gluten free flour (or 2 tbs fine polenta & 1/4 cup cornflour)
75g butter (melted)
2 large eggs (use 5 eggs for a double mixture)
Fresh (or Frozen) Raspberries

1. Preheat the oven to 200 C.
2. Blend eggs in food processor till whipped.
3. Add dry ingredients and butter and process until just mixed.
4. Pour into greased muffin cases.
5. Dot with raspberries (2-3 per muffin works well).
6. Cook 15-20 minutes until brown on top.
   (The raspberries will disappear, but are delicious to bite into.)

Dust with icing sugar to serve.
Makes 8 muffins.