“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!

One more grain Les Miserables parody

http://www.youtube.com/watch?v=k9QbC41oQRo

 

thought that all the gluten free and fructards out there might enjoy this. Show it to your equally food retarded friends

much enjoyment.

 

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

ūüôā

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Vietnamese Rice Paper Wraps

These yummy little guys are super easy to make. Generally you need to set aside 20 mins for the folding process but its not hard! And the thing I love about them is that substitutions are totally what makes them unique every time.

Here is my basic recipe (and what I adapt from depending on whats in the fridge:

  • grab a packet of rice paper wraps
  • vermicelli (I tried it with thick and medium rice noodles today and it worked fine- left overs for the win)
  • lettuce/cos/spinach thinly chopped
  • pork or chicken (although i have used schnitzel too and that was good)
  • thinly sliced veges, usually a couple of red capsicum/carrot/pumpkin (if you can tolerate it)/ cucumber
  • mint and coriander leaves (you can go without one or the other but these make the flavour)

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sauces

For the meat, fry thin strips and then add the sauce over the top

  • 2TBsp peanut butter
  • 1Tbsp GF soy sauce
  • 2tsp of glucose powder
  • 1TBsp sesame seeds

Its based on a hoisin and peanut butter recipe (I am yet to find a safe hoisin..)

the dipping sauce is equal parts

  • white vinegar
  • lemon/lime juice
  • glucose powder
  • either a chilli or tomato sauce (depends on tolerance- i usually try and forget that i¬†don’t¬†do well on chillis as it tastes better)
  • fish sauce

and then the fun begins….

So there are a few rules. ¬†You need a fry pan with about 1-2cm of hot water (that you can put your fingers in). A dinner plate for rolling them on, needs about 1tsp of water on the plate so they¬†don’t¬†stick or just run under the tap and¬†don’t¬†dry it.

The hotter the water the faster the rice paper wraps fold up and then dissolve  Pop it in, but immediately take it our and flip over otherwise it will uncontrollably roll up. When the wrap is soft but not limp, pull it out and pop on dinner plate. It will get softer whilst on the plate so dont let it get too mushy!

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Time to start rolling. Add your ingredients starting with the noodles, the more you put in the harder it is to roll and more likely to explode. Roll it up like a kebab and bobs your uncle.

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Easy!!! And fructose free!!! Enjoy