“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!

Fructose friendly food online

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http://www.absolutelyglutenfree.com.au

 

I found this website yesterday and have had a bit of a look. So these guys sell a plethora of products online. You can search on the fructose friendly column on the right and as long as you dont try and skip to the section using the  left column, youll stay just where you wanted to be.

NB. Their disclaimer states…. “Please note that products highlighted as fructose friendly are a guide only.  As there are no strict rules for fructose malabsorption and that foods and amounts will differ from person to person, we have excluded food that contains the main ingredients or source listed as not suitable for people with this condition.  Changes will be made based on feedback from customers.” …. So Check the ingredients.

And if your in melbourne I believe you can have it delivered to your door. There are delivery options for interstate too.

They also have lactose, GF (obviously), egg, yeast, FF, Sugar free, wheat free, Nut free, Vegan, soy free as well as preservative free.

Happy hunter gathering!

 

Johnny cash last seen at “QUINT” richmond

QUINT
cafe
323 VICTORIA STREET ABBOTSFORD 3067
p / 9429 1665 e / quintcafe@gmail.com

http://www.quintcafe.com.au/

Johnny cash stepped right out of walk the line, did a ‘Benjamin Button’ of 10 years anti-ageing and stepped foot onto the polished concrete floor of “Quint”. Amid the  comfy retro  furniture ‘Johnny’ coolly went about his business serving up amazing coffee complete with a smooth nutty flavour, and nailing the fructose free options that adorned quint’s menu.

Let me add that there are standards on the menu that include (lactose and GF… together)! So I went about changing their menu and serving up a fructose free number for a weekday lunch date. The once lactose and GF quinoa porridge with poached rhubarb was rocking mouthwatering thoughts and a few adjustments later ‘Johnny’ flashed us a no worries kind of a smile. Quinoa porridge made with milk rather than the coconut milk on the menu (brown sugar and honey free, minus pistachios). Ok so technically I forgot to ask for no pistachios as I was super excited, but no-one seemed to notice me pick them off the top.

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Its the type of place that doesn’t realise it’s in the middle of little vietnam. Its too cool to be caught up in the bustle. The type of place that couldn’t care less that you have taken an hour to order lunch because you are too busy catching up on stories of late, over your amazing coffee (on a week day anyway).

The menu had multiple fructose friendly options, or easy adjustments, and they genuinely seemed to care that there was nothing in your lunch that might so much as look at you in an inconvenient way.

‘Johnny’ we will be back to enjoy your gracious hospitality and delicious dinning!

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.

 

The world’s best BANANA BREAD recipe!

I have Jenny from ‘Independence’ to thank for this one. When we were away on our honeymoon in the middle of nowhere, Jenny whipped up some banana bread (I stole a corner and man it was good). This is the GF /fructose-friendly version of hers. My theory is if you can make it on a boat in Vava’u then there is absolutely no reason that you cant make it at home with the creature comforts and ingredients in hand.

It was warm and sunny this morning and the world was singing the tune of banana bread! I put it on, went for a run and upon my return the house was wafting warm banana smells down the hallway and onto the street…

So the ingredients list…

  • 1 1/2 C sugar (I use 1C sugar and 1/2 C of glucose)
  • 1/2 C butter
  • 2 eggs
  • 3-4 mashed bananas (the blacker the better)
  • 1tsp of vanilla bean paste (vanilla essence does the trick if you can’t find vanilla bean paste that is fructose/ inulin free)
  • 3 TBsp milk
  • 1 TBsp white vinegar (the secret ingredient of awesomeness)
  • 2 C GF flour mix
  • 1 tsp zantham gum
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon

The all important instructions….

  1. Preheat oven to 180C
  2. Cream butter and sugar in bowl, then add eggs one at a time and mix in thoroughly. 

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3. Mash bananas on a plate and then stir through mixture

4. Add vanilla, milk and vinegar and stir through.

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5. Sift in dry ingredients

6. Once combined, line a loaf tin with baking paper, and pour in mixture.

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7. Bake for 45-55 mins until centre springs back and a knife comes out clean.

8. ENJOY

Carrot and Spinach Curry with CRISPY Sesame Meat Balls

Inspired by Dr Seuss, I set about creating my own version of green eggs and ham this evening….. and to great success! It was added to the cookbook. This one took about 15 mins from start to finish this evening (I had probably taken another 15 this morning to make the sauce – but if you were doing it all together I’m thinking an easy dinner in under 20 mins!) This is more of a sweet fragrant curry than a spicy one.

Ingredients:

  • 1 Cup of basmati rice
  • 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

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Start by putting a pot of rice on so that it has time to steam at the end. I made basmati as its so tasty with curry.

  • 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!

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  • 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.
  • The rice should be ready to take off. Cover and let steam until your ready to serve.

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  • Pour the sauce over the meat balls and turn the heat down to low.
  • Simmer until the sauce is hot and serve

Green eggs and ham are born, technically…. in a sort of more green carrot curry and crispy sesame meat ball kind of a way

ENJOY 🙂