Sunday morning baking

Want to know what 3hrs of baking on a Sunday morning can get you...
Coconut cookies, corn bread, cupcakes, banana oat cake, poppy seed cookies and mediterranian pasta salad!

 

Mediterranean Pasta Salad

A tasty lunchtime meal.

Ingredients:
250g GF pasta
1/3 cup olive oil
1 tsp crushed garlic
3 slices of middle bacon (rind etc removed)
1/2 cup pitted olives, cut in half
1 tsp chilli flakes
250g tuna in brine, drained
2 tomatoes, diced & seeds removed
1/2 cup pine nuts
1/3 cup fresh pasley, chopped
salt
pepper

1.  Cook pasta per packet instructions.
2. When cooked, drizzle oil over pasta and stir. Put aside.
3. Heat a frying pan with 2tbs oil, garlic, bacon, chilli and olives and cook for 2min.
4. Add the tuna, tomato and pine nuts and cook for another 3-4min, or until tomato is soft.
5. Stir in the pasta. Add the parsley and salt and pepper if desired.
6. Serve.

*This is a great lunch box addition, or tasty treat for a toddler.*
To Freeze: separate into small containers, allow to cool fully then freeze.

To Thaw: place in fridge in the morning, or add to lunch box and it should defrost by lunchtime, if it doesn't quickly zap in microwave for approximately 15seconds.

Cornbread

Perfect for a Sunday morning...

Ingredients:
1 cup rice flour
3/8 cup tapioca flour
1 tsp xanthan gum
3 1/2 tsp baking powder
1 tsp salt
1 cup polenta
2 tbs castor sugar
1 cup water
3 tbs olive oil
1 egg, lightly beaten

Method:
1. Preheat oven to 180 degrees and line a loaf tin with baking paper.
2. Sift the dry ingredients three times into a large bowl.
3. Add the water, oil and egg and mix well
4. Pour the mixture into the tin and bake for 40minutes or until a skewer comes out clean when inserted into the middle of the loaf.
5. Leave to cool in the tin for 5min then transfer to a cooling rack.
6. Serve at room temperature or toast under a grill.

*This can be frozen in individual portions and added to lunch boxes.*

Coconut Cookies

A sweet treat!

Ingredients:
1 1/2 cups almond meal
1/2 cup castor sugar
1/3 cup rice flour (sifted)
1/2 cup shredded coconut
2 tbs virgin coconut oil
2 eggs, separated

Method:
1. Preheat the oven to 180 degrees
2. Place the almond meal, castor sugar, rice flour, coconut and coconut oil in a medium bowl and mix until well combined.
3. In a new bowl, beat the egg whites until stiff peaks form (I used a hand held beater as my electric mixer didn't reach the bottom of the bowl!).
4. Fold egg whites gently into dry ingredients. Combine well.
5. Mix egg yolks into mixture.
6. Place teaspoon size amounts onto a tray lined with baking paper, approximately 2cm apart.
7. Cook for 20 - 30min, or until golden brown.
8. Leave on the tray for 5min, then allow to cool on a wire rack.

*These can be separated into individual zip lock bags and frozen for school lunch boxes*

Poppy Seed Cookies

They're unusual - different - nice... and I loike it!

Ingredients:
1 1/2 cups almond meal
1/2 cup castor sugar
1/3 cup rice flour (sifted)
2 tbs poppy seeds
1 tbs chia seeds
2 eggs, separated

Method:
1. Preheat the oven to 180 degrees
2. Place the almond meal, castor sugar, rice flour and poppy seeds in a medium bowl and mix until well combined.
3. In a new bowl, beat the egg whites until stiff peaks form (I used a hand held beater as my electric mixer didn't reach the bottom of the bowl!).
4. Fold egg whites gently into dry ingredients. Combine well.
5. Mix egg yolks into mixture.
6. Place teaspoon size amounts onto a tray lined with baking paper, approximately 2cm apart.
7. Cook for 20 - 30min, or until golden brown.
8. Leave on the tray for 5min, then allow to cool on a wire rack.

*These can be separated into individual zip lock bags and frozen for school lunch boxes*

Spicy Tuna and Corn Oat Cakes

It's heating up in the kitchen!

Ingredients:
1/2 cup GF rolled oats
1cup GF flour
1/2 tsp baking powder
Shake of chia seeds
1/2 cup milk
2 eggs
1 small tin of tuna in brine (juice and all)
1 small tin of sweet corn kernels (juice and all)
1 shake chilli flakes

Method:
1. Combine all ingredients in a bowl. Mix well.
2. Heat frying pan.
3. Using a tablespoon, add mixture to pan making small "cakes".
4. Cook for approximately 2min, then flip and cook for a further 2min.
5. Cut one in half to ensure cake is cooked.

These can be frozen for 3wks.. But I doubt they'll last that long!!

Apple and Cinnamon Oat Cakes

Here's to a healthy breakfast!

Ingredients:
1/2 cup GF rolled oats
1cup GF flour
1/2 tsp baking powder
Shake of chia seeds
1/2 cup milk
2 eggs
1/3 cup apple puree
4 shakes of cinnamon

Method:
1. Combine all ingredients in a bowl. Mix well.
2. Heat frying pan.
3. Using a tablespoon, add mixture to pan making small "cakes".
4. Cook for approximately 2min, then flip and cook for a further 2min.
5. Cut one in half to ensure cake is cooked.

These can be frozen for 3wks.. But I doubt they'll last that long!!

Banana Oat Cake

I was totally in the baking zone yesterday afternoon! After spending the day "Fletcher Free" (he was at his new Daycare Mum's house), I decided he and I should have some fun in the kitchen!

Fletcher absolutely loves it when Mummy cooks.. he stands at the baby gate and watches, or in his high chair (or on the floor) playing with his own set of measuring cups and spoons - it is such a delight to watch!!

So.. another new recipe. I had really high hopes for this, and to be honest, I'm sure it would have been lovely if I'd used the right coconut oil!! NOTE: Use only VIRGIN COCONUT OIL (the cheap ones are more suited for cosmetic use, not baking!).

I'm going shopping today for proper coconut oil but in the meantime, here's the recipe.

**NOTE: re-made this over the weekend and I was right, this recipe is DIVINE!!!!**

Ingredients
1 1/4 cups GF oats
1/4 cup honey
2 tbs virgin coconut oil (melted)
1 tsp vanilla extract
1/4 cup GF flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup mashed banana (approx 3 bananas)
1/2 cup shredded coconut

Method:
1. Preheat oven to 180 degrees and line a slice tray with baking paper
2. In a medium mixing bowl combine oats, honey, oil and vanilla. Stir in egg, banana and coconut until well combined. Set aside.
3. In a small bown combine flour, baking soda and salt.
4. Mix dry ingredients into wet ingredients and pour into prepared tray.
5. Cook in the oven for 30min or until a fork inserted comes out clean.
6. Let cool completely before cutting.
* Can be frozen if wrapped well*

This is a great one to cook for an open home... my house smelt delicious yesterday while baking this, which is how I know it's going to taste awesome when I use the right oil!!

Pumpkin Muffins

FJ has started Daycare 2 days a week, Chris is back at work and I'm getting ready to head back to school so lunch box ideas are forefront in my mind.

Here is a terrific recipe for something a little out of the ordinary, super yummy and very filling!

Ingredients
1.5 cups GF flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
Dash of nutmeg, all spice & cardamon
1 cup mashed pumpkin
1/2 cup brown sugar
1/3 cup apple puree
3 tbs honey
2 eggs

Method:
1. Preheat oven to 180 degrees and fill 12 muffin trays with muffin cases.
2. Combine flour, cinnamon, baking soda, salt, nutmeg, all spice and cardamon. Mix and set aside.
3. Blend the squash, sugar, apple sauce, honey and egg in another bowl.
4. Slowly fold the dry ingredients in to the wet ingredients. Mix well.
5. Fill each muffin case to approximately 2/3 full.
6. Bake for 40 minutes.

These can be enjoyed warm (I couldn't resist as soon as they came out of the oven!) or frozen for school lunches!!

Happy Birthday Fletcher!

Today we celebrated Fletcher's 1st Birthday with our family.

The food was Fletcher Friendly as was part of the cake - and I'll be honest, I'm pretty proud of myself so this post is more "show and tell" then educational!

Fletcher's Cake - head: vanilla, body: chocolate: arms & legs: donuts, hands & feet: GF & DF

The birthday boy (with Mummy & Daddy)

The Menu: berry yummy mini cakes, risotto balls, celery & carrot sticks with hummus (all DF & GF)

Light as a Feather Cupcakes

Another round of baking tonight... this time it was the birthday cakes (yes, three! One GF / DF, one chocolate and one vanilla). It's Fletcher's cake that I am most excited about!

Tonight I tried out a brand recipe.... one that needed some adjustments but wow, totally worth the brain power! And now that I've done it right, I'm sharing it with you - enjoy!!

Ingredients
3 eggs
1/4 cup lemon juice
2x 1/4 cup sugar
2/3 cup GF flour, sifted

Method
* Preheat oven to 175 degrees
1. Separate eggs and beat yolks on high for 5min.
2. Add lemon juice to yolks and beat for another 4min, or until it has doubled in size.
3. Reduce the speed to medium and mix in 1x 1/4 cup sugar.
4. Reduce the speed to low and mix in the flour.
5. Put to the side.
6. Beat egg whites until foamy then add the 2nd measure of sugar and beat until stiff peaks appear.
7. Mix the two mixtures together until the mix is all one colour.
8. Pour into cupcake cases and bake for 35min, or until golden brown.
9. Sift icing sugar over the top just before serving.

Tomato Risotto Bites

Fletcher's first birthday party is on Saturday and I am determined to have food that he can eat. Yes I know he is just one guest,but come on... it's HIS party!! As the birthday boy he should be able to eat whatever is on the table.

And so, tonight I began baking!

First on the list... my Berry Yummy Mini Cakes which are super yummy and now safely stored in the freezer away from the hungry hands of my husband!

Next came a new idea of mine.... Tomato Risotto Bites.Oh my, I am in love!! Risotto Bites are gluten, wheat, dairy, soy and nut free - AND they taste good, are simple to make and even easier to serve and eat!

Ingredients
2 cups aborio rice
3 cups water
1.5 tbs nuttalex (or other dairy substitute)
200g tomato chutney
3 eggs, lightly beaten

Method
1. Preheat your oven to 220 degrees and grease very thoroughly 2x 24 mini muffin trays
2. Melt butter in a saucepan over a medium heat.
3. Add rice, and stir to coat it with the butter.
4. Pour in the water, cover the saucepan and allow to simmer for approximately 10min, or until all the water has been absorbed.
5. Stir in chutney and eggs.
6. Spoon into trays.
7. Cook for 15min.
8. Allow to cool in pan for 5min before carefully scooping bites onto a wire rack to cool.
9 Serve hot or cold.

Tomorrow night -birthday cake!