346 Smith St
Collingwood
A fine stumble indeed… I have to share, kind service, great food 100% fructose free menu.
Tag Archives: fructose friendly
‘Industry beans’, just plain rocking when coffee is your thing!
Warehouse 3, Cnr Rose & Fitzroy Streets
Fitzroy 3065
03 9417 1034
contact@industrybeans.com
Greeted by a smile and a food menu to boot, a view of delish looking sammies tied with brown paper and string, some beautiful cakes, and a coffee menu all of its own, industry beans is winning hands down on first impressions.
I have been to industry beans a couple of times now and as the newest ‘local’ in fitzroy, they are smashing it. The food is amazing and the service is awesome. If coffee is your thing then these guys will give you all the info and review on different beans that range from ‘banging’ to ‘just plain awesome’! Their eyes light up when you ask for filter beans for your aero-press and there is a surge of energy when you start holding your own in a coffee conversation!
Set in an old converted warehouse, Industry beans splurges on simplistic personality and and is the perfect template for any fitzroy-esque waiter/waitress or coffee connoisseur to paint with their own take on hipster style.
Whether its the fructose free, strawberry friand or the amazing GF avo smash with added bacon on the side, seated in the sunny courtyard again made from pellets or inside under a gas heater on a chilly day, you’ll be loving the superb smell of coffee and the sense that no matter where you went, you would definitely not be getting a better coffee!
“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…
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!
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.
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.
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.
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.
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.
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!)
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.
Sift the flour, zanthum gum, baking powder and soda into the mix then stir.
Portion between the 12 moulds.
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.
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)
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
‘The fair foodstore’ one moment at a time!
the fair foodstore
135 Church st, Richmond
It’s fair to say that I had a moment… Or three! The bacon was an after thought on a breakfast of extras. Bacon like no other that has come before me. Like a Pavlovian dog to the next bite, my mouth was watering for the next piece of salty crispy thin cut bacon that was to become the bar for all bacon to come!
It’s fair to say that I’m generally not big on bacon. Maybe it’s because I have never been here before.
Oh and then we move onto the perfectly poached eggs. How can one cafe master the art of both cooking the best bacon in the world and possibly some of the best poached eggs too!
Being honest I was originally a little gutted that I couldn’t order anything from the menu and that “extras” was going to be lunch, but retrospectively you can keep your bacon hash with poached eggs and wilted leaves! Mine was so monumentally good that I don’t care. So my little fructards, should you be confronted with a ‘where to eat’ question when stuck at the northern end of church st… You now have your answer.
Tasty coffee too!
happy.little.fructard 