“Run, run, as fast as you can! You can’t catch me, I’m the GINGERBREAD MAN!!!!”

There are a few things that one should think through when writing a recipe for gingerbread men for the enjoyment of others….
Firstly to take a photo of them, you must pile a plate high with gingerbread. Then you must arrange them beside your computer for safe keeping whilst you write the recipe down…… FAILURE!
They taste bloody good, and if you should so much as accidentally start to eat one, it may well turn into two partially dismembered bodies and the crumbly scene of a crime before a paragraph is out!

My husband made these as a surprise for me last night! I love gingerbread men and I always battle with them as the recipe contains so many no-no’s that it is hard to substitute them all. Between the brown sugar, golden syrup and any form of glutinous glue to stop them falling apart… they have always been a miserable fail!

However, I do believe that he has found a near perfect recipe that IS fructose-friendly. And delicious to the extent that multiple crime scenes await!!!

The appearance of these gingerbread men may well be more ‘psycho-killer-esque’ than happy children’s tale, due to the nature of the deranged designer that built my biscuit cutter mould. However, I find it easier to consume little men piece by piece when they look more like a threat to me, than someone I would quite happily take on a coffee date…

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Here goes.

Ingredients:

2 C gluten free flour
1 tsp baking powder
2 tsp ginger powder
1 TBSp baking soda
2 tsp zanthum gum
110g butter
85g sugar
1/4 C glucose syrup

Preheat oven to 180 deg C.

Cream butter and sugar in a bowl. Once thoroughly mixed, add the glucose syrup. This replaces the golden syrup that you would normally have in a GB Man recipe. Make sure that you don’t overwork the mixture as it will become more crumbly and harder to get the biscuits to stay together.
Sift and mix dry ingredients in another bowl. Once mixed add to the wet mix incorporating half at a time.
Lightly flour a work bench and rolling pin. Roll out to 5-6mm thick. Using a cookie cutter cut out gingerbread men.
Unfortunately there is no better glue than gluten, thus use a spatula to remove gingerbread men from the bench and place onto trays lined with baking paper.

'Crimescene'..... oops!

‘Crimescene’….. oops!

The biscuits take 10-12 minutes in the oven at 180 degrees. The don’t colour up a lot due to the different sugar being used and will also be quite soft when you pull them out of the oven. Leave on tray for 5-10 minutes to cool before pulling them off to a cooling rack. Alternatively take them off sooner and eat all the limbs that ‘accidentally fall off’. Happy gingerbread man cooking peoples!

Delicious rice crust quiche!!!

Here’s one for all of those that want to make pastry encrusted goodies but would prefer not to eat pastry or really can’t make pastry!

Easiest yummiest quiche in no time.

ingredients

1C rice (any variety of white)
1.5 C water
2Tsp of grated Parmesan cheese

5 eggs (1 for rice mixture)
1/3 C of sour cream
1/2 C grated cheese
1 tsp Dijon mustard
Salt
Pepper

2 C of Veges/ filling
Any of :

Spinach
Capsicum red
Bacon
Olives
Broccoli (currently testing this one for safeness… Let me know)
Etc

Microwave the rice and water for 12 mins.
Preheat oven to 180 deg C.
Mix cooked rice with one egg and the Parmesan Cheese.

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Press the rice into a flan tin, mould edges into a lip. Flatten using the back of a wet spoon. Press the edges down with wet fingers and spoon to form into a 1 cm lip.

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Once you have pressed the rice into the tin, bake at 180 for 15-20 mins, or until the rice has a light colouration to it.

Mix the eggs, dijon mustard, salt, pepper and cheese in a bowl. Chop and arrange the vegetables/fillings within the rice crust.

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Pour over the egg mixture and put it back in the oven. Cook for 20-25 mins or until the egg mixture has set and the crust is golden.

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I cooked a vegetarian version of the quiche this time, but an alternative is to do a bacon and egg pie! Meerly substitute the veges for bacon pieces and pour over the egg mix. I would also leave out the mustard and replace the sour cream with light thickened cream.

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Enjoy!

Prosciutto and caramelised banana upside-down quinoa cakes!!!!

Goldilocks would have been so proud… Just the right amount of salty and sweet, just the right amount of crispy and soft, and just the right size to leave you longing but not wanting!

A variation on sue shepards recipe for upside down pineapple polenta cakes…. This one is richer in flavour, but not as sweet, and a million times easier to prepare due to the lack of soaking and refrigeration time.

I have made and absolutely love the pineapple version of these guys, but you can have that recipe as a variation of what I have decided is a winning recipe for a Sunday brunch date with coffee! (Yes I’m on about coffee again, yes I know it’s not great for fructards… No I truly don’t care as its the sole pleasure in the food world that I point blank refuse to give up!)

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Prosciutto and caramelised banana upside down quinoa cakes

ingredients

150g low fat vanilla yoghurt (ff)
80g butter softened
1/2 C castor sugar
1/2 C Glucose
2 tsp of vanilla essence
3 eggs
1/2 C quinoa
1 C water
1C Gf flour mix
2 tsp baking powder
1tsp baking soda
1 tsp zanthum gum

4 slices of prosciutto
1 banana halved lengthways skin on

Preheat oven to 180deg.

Microwave the quinoa and water for
10 mins in a microwave proof dish.
Mix the butter, yoghurt, sugar, glucose and vanilla in a bowl until smooth.
Add the eggs one at a time and mix in thoroughly between additions.
Once quinoa is ready, you can add this to the mix. It’s fine if its still hot.
In a non stick fry pan, add the prosciutto and flip after 1 min. Remove from fry pan, add the banana cooked side down and reduce heat. Cook the bananas until the skin blackens, then remove.

Into a regular sized 12 pan muffin tin put 12 silicon muffin moulds. (If you don’t have these then lightly grease the tins, or use paper ones. Having the inserts helps with the upside down part).

Cut the banana (still in the skin) just through the fleshy part into 12 pieces, 6 for each half. Place the caramelised side into the bottom of each of the muffin moulds. Distribute the prosciutto evenly across the 12 moulds.

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Sift the flour, zanthum gum, baking powder and soda into the mix then stir.
Portion between the 12 moulds.

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Bake for 18-20 mins, or until golden tops and they spring back when touched. Allow to cool for 5 mins before turning out on a wire rack. Allow another 5 mins to cool before running a knife around the inside of the mould and lifting it out.

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alternatives

Making these with the same recipe but substitute the prosciutto and banana for any of the following….

1 can of crushed pineapple (make sure it’s in pineapple juice not pear)

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Or

1 1/2 C Stewed rhubarb (200g rhubarb stalks chopped, 1C water 50g glucose, grated ginger and orange zest boiled for 3 mins)

Or

You can make them in 15cm tins and top them with yoghurt and strawberries

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Fantastic vege cannelloni masquerading as lasagne!!

Once upon a time a little vege cannelloni went to be cooked and there was no cannelloni in the cupboard.

What does one do when a vege turns up on your door step for dinner and fructose free and vegetarian don’t work together? Improvise!

This is a super simple recipe that pleased many last night and literally took less than 15 mins to put together. 45 mins in the oven whilst we consumed a few vodka granitas later… And it was done!

 

Ingredients

  • 1 packet of lasagne sheets GF (I used the san remo ones and they were pretty good)
  • 300 g of ricotta
  • 300g spinach leaves
  • 1C of boiling water
  • 1/2 C of seasame seeds
  • 4 carrots roughly chopped/ skin on
  • 4 tsp cumin powder  (half for carrot mix/ half for ricotta mix)
  • 4 tsp coriander powder  (half for carrot mix/ half for ricotta mix)
  • salt and pepper to taste
  • 100g butter
  • 1/2 cup GF flour
  • 3 C milk
  • 1 C of grated mozerella

Preheat oven to 180 deg fan-forced.

Chop and boil the carrots for 10 mins until soft. Meanwhile dry toast the sesame seeds in a fry pan tossing every 20 seconds or so. Toast until golden then remove from fry pan.

Add toasted sesame seeds to the ricotta, half of the spinach, half of the cumin/coriander and a large pinch of salt and pepper. Mix and set to one side. The sesame seeds give it a crunchy nutty flavour that replaces the lack of home-made chicken stock (or vege stock that would have onion in it- alternatively you can use stock instead in place of the boiling water later in the recipe).

Into the blender or food processor (stick blender is fine in the pot), add boiled carrots, the remaining spinach, cumin and coriander and a salt and pepper to taste. As you blend it gradually add the boiling/ hot water so that you get a watery sauce. The water is required so that the sheets of lasagne have something to absorb.

To make your cheese sauce melt the butter over a medium heat in a large fry pan. You will need all of your ingredients ready to go as once you start you need to keep stirring. Add the flour and mix, toast for a minute or two until its getting a little colour. Gradually add the milk in 1/3 C additions, stirring vigorously at each addition to stop lumps forming. If you do suffer this problem, allow it to reduce so that it almost “dries” and becomes stretchy, the sauce can then be mixed to remove lumps. Once you have enough to cover the top and its silky, add the cheese and turn off the heat. Mix through.

Time to start layering.

Start with about 1/3 of your sauce, add past above this, then 1/3 of your ricotta mix, and repeat 3 times. On top finish off with the layer of cheese sauce.

Bake in over for about 45 mins or until golden brown.

Enjoy this one is a twist on the tomato flavour, but is absolutely delicious!!!!

Unbelievably good nachos!

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So I’m using the crispy sesame meatball recipe for a topper on these nachos…. Had nachos at a friends the other night and I took my version over. Needless to say there was jealousy that there wasn’t more of the fructose-friendly version to go around! I’m big on the allergy friendly version being better as so often it is not!

Ingredients:

  • 4 carrots
  • 200g spinach leaves ( a big bag)
  • 4 tsp cumin ground (half for sauce, half for meat balls)
  • 4 tsp of coriander seeds ground (half for sauce, half for meat balls)
  • salt and pepper
  • 3 C of chicken stock (I make my own buy getting a couple of chicken frames from the butcher and simmering for 2-3 hours with salt and pepper. It freezes really well in portion sized containers so you can defrost and use for a meal).
  • 350g mince
  • 1/3 C of rice crumbs (or GF bread crumbs, or GF flour)
  • 1/3 C sesame seeds
  • 1 tsp olive oil
  • Ix bag of gluten free corn chips. I use the hole-sum original flavour
  • sour cream
  • Handful of grated Mozzerella per person.
  • 1/2 Avacado
  • 1/2 Red capsicum
  • 4 TBsp of coriander leaves chopped
  • 1/2 lime and zest of
  • salt/pepper

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Start by making the sauce:

  • For the sauce, take the ends off 4 carrots, chop roughly (leave the skins on) and boil them for 10 mins.
  • In a bowl add the mince, half the cumin and half the coriander, along with the sesame seeds, rice crumbs, and a decent pinch of salt/ pepper. Mix until well combined.
  • Into a hot pan (no oil at this stage) add roughly rolled meat balls, approx a big heaped tsp of mixture for each, they should be about 2-3cm round. Once you have added the last of them to the pan add a tsp of oil. If you add them as you roll them then they should be ready to toss them around. Keep tossing them every minute or so for about 4 mins. The sesame seeds will go crispy and when you add the sauce they keep their crunch!
  • By this stage your carrots should be ready to strain. Add to the blender with the spinach, the rest of the cumin and coriander, the chicken stock, salt and pepper. Blend them until smooth. You may have to stop a couple of times to push the leaves down into the mixture.

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Salsa:

  • Chop the avocado and capsicum into neat 5mm cubes, add to a bowl and toss with the chopped coriander leaves,and the juice and zest of half a lime. Add salt and pepper to taste.

Assemble the nachos in a bowl and top with meat balls. Add small handful of grated mozzarella and toast under the grill for 2-3 mins. Watch closely as can burn easily. Remove, minding the hot bowl, add salsa and sour cream.

GLORIOUS creamy whole grain chicken

This one is super easy and done in 12 mins!!! And ohh so yummy.

Ingredients
2 chicken breasts skin off diced
3 TBsp of GF flour
3 TBsp of whole grain mustard
250ml of lite thickened cream
Salt
Pepper
1 red capsicum
3 C of chopped fresh spinach

1C rice
2C of water

In a microwave dish with high sides add rice and water and cook on high for 12 mins

Cube and flour the chicken and add to hot fry pan with a TBSp of oil. Cool until lightly brown.

Add diced capsicum and cook through. Add salt and pepper to taste.

Add the cream & mustard and heat through. At the last minute toss through the spinach and allow it to wilt.

Serve hot

🙂

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