Chocolate Brownies

CHOCOLATE NUT BROWNIES GF
125g  butter,  200g soft brown sugar
125g dark chocolate broken into small pieces
3 eggs

50g gluten-free flour
35g cocoa powder
1/4 teaspoon baking powder
150g nuts to taste (will do if allowed – walnuts, hazelnuts or almonds best) or can substitute with glace cherries, candied peel etc.
Method: Blend butter, sugar and chocolate by heating gently and mixing well ( stand bowl in hot water or use microwave on low heat for 30secs to start you off) Sift gluten-free flour, cocoa and baking powder into the mixture and stir well. Beat eggs and add slowly. Continue stirring and lastly add nuts (if allowed). Pour into a greased cake tin (10 inch) & bake in preheated oven 180C for 35 mins. Place on rack to cool.

Shortbread Biscuits  GF
Ingredients  150 gr rice flour, 75 gr fine yellow maize flour, 90 gr caster sugar, 90 gr butter at room temperature, 1 egg, salt, a little milk (omit if lactose free) or water.
Mix the flours together quickly with the sugar and add the butter egg and pinch of salt using a food mixer if possilble. Add a little cold water (or milk) mixing slowly until the ingrediants come together as a ball. Wrap in cling film and place in fridge for an hour.

Spread with a rolling pin on a floury surface until quite thin. Cut out biscuit shapes and place on greased baking tray or tray covered in baking paper (greaseproof paper).

Cook in preheated over 190° for 8 or 10 minutes.
 

Savoury Biscuits  GF
Ingredients for approx 20 panelle: 200 gr of gram (chickpea ceci flour) water salt parsley olive oil.
Heat approx half a litre of water with a teaspoon of salt and mix in the gram flour. Leave to cook lightly for a few minutes on a medium heat. This will result in a thick paste.

Pour the paste in a greased heatproof dish approx size 15 x 20 cm so that it is just under 1cm thick. Cover with a sheet of greaseproof paper and leave to cool. Cut the paste in squares and fry in olive oil.

The following recipe is from an Australian book ' ALLERGY FREEDOM' by Madeline Hayles & Verna McKenzie  ISBN: 0-646-18296-X

Cakes and Biscuits: Isabella Snaps

Ingredients: 1/2 cup non-dairy margarine      1/2 cup corn syrup
1 cup unsweetened grated dried coconut
1 x cup rice flakes    1/2 cup rice bran
1 x heaped teaspoon sago flour

Method: Melt margarine with syrup on low heat (do not let it boil - just melt it). Remove from heat and stir well. Combine coconut, rice flakes, rice bran and flour in a mixing bowl. Pour melted margarine and syrup into the bowl of ingredients and mix well. Tip out mixture onto a greased biscuit tray. Spread mixture evenly and then pat down with the back of a spoon until the bottom of the tray is all covered. The mixture covers very thinly. Cut the mixture gently into finger snaps with the back of a knife. Place tray into oven, near the top, and bake for 25 minutes at 347 degrees Fahrenheit (175 degrees celcius). Remove from oven and gently re-cut the fingers and let them cool in tray. When cold, very gently remove from tray with a metal egg slice. These biscuits are very crunchy and are a delightful addition to a cuppa. To keep biscuits crunchy and fresh, place silica capsules (that are found in bottles of vitamin tablets) in the biscuit tin.

Almond Cookies

American style cookies, but with almonds rather than peanut butter for those who are allergic to peanut butter. Makes about 2 dozen cookies.

Ingredients:

Method: Preheat oven to 180C (375F). Cream together the butter and sugar. Beat in the egg and Amaretto. Stir in the almond meal, and then the sifted together flour, xantham and baking powder. Mix well. Drop teaspoons of the mixture 5cm (2in) apart on cooking trays lined with baking paper and bake for about 8 mins or until they begin to brown. Leave on the tray a few minutes before removing from the baking trays, and cool on wire racks. Note:Adapted from the "Almond Cookies" recipe from cookierecipe.com.

ANZAC Biscuits    Makes about 24 biscuits

Ingredients:

Method: Mix cornflakes, puffed rice, coconut, sugar and flour in a large bowl. Melt butter or margarine and golden syrup. Add bicarb of soda to boiling water and dissolve, add this to the butter and golden syrup mixture taking care it does not froth over the top of the pan. Pour into the dry ingredients and mix together. Roll teapooons of the mixture into balls and slightly flatten. Place on greased baking trays, well spaced to allow for spreading during baking. Bake at 150c/300f for 20 mins or until golden brown. Allow to cool for a little while, before lifting onto cooling racks. Store in an airtight container. Note: the recipe comes from the Victorian Coeliac Society

Apple & Sultana Muffins

These took a few goes before we got them right! Care must be taken to ensure no delays occur when preparing the mixture. So have everything ready to go before you start and make sure they go into the oven immediately.

Makes approx.12 muffins.

Ingredients:

Method: Pre-heat oven to 200C. Prepare a tray containing large paper or aluminium patty cases. I stand them in a muffin tray. Mix together the flours, bicarb soda, baking powder, Xantham gum, cinnamon & sugar and sift into a large bowl. Add the grated apple and sultans and mix thoroughly. In a separate bowl beat together the eggs, milk and vanilla essence. Mix in the lemon juice and then add the melted butter and mix thoroughly. This mixture will become quite thick - don't worry! Gently add the egg and milk mixture into the flour and stir until just combined - DON'T OVERMIX! .Immediately spoon the mixture into the paper cases to within 1cm from the top. The mixture should hold its shape. Bake in the middle of the oven for 15 minutes. Remove from oven and sprinkle the tops of the muffins with cinnamon.

Belgian Waffles

This light crisp waffle has a strong vanilla flavour and tastes just like the real thing. They also freeze well. They have been tested in a Breville Waffle Maker and work well. Makes 6 to 8 waffles.

Ingredients:

Method: Mix together the dry ingredients, set aside. Put the egg yolk in a bowl and beat together with the oil, milk and vanilla. Stir in the dry ingredients until blended. Beat the 4 egg whites until soft peaks form and fold them gently into the batter. Do not over-beat. Cook in a waffle maker or iron. Note: This recipe comes from The Gluten-Free Gourmet Bakes Bread by Bette Hagman

Chocolate Cream Biscuits

We use a biscuit paste forcer to form these biscuits, but they can be made just as successfully by rolling the paste and cutting the biscuits out.

Ingredients:

Biscuits

Chocolate Cream filling

Method:  Biscuits Preheat oven to 160C. Line baking tray with non-stick baking paper.
Separate the egg and beat together the yolk and about 1/2 of the white. (you don't need the other half) Cream butter and sugar together, add vanilla essence and beat. Add the dry ingredients, mix until crumbly. Add butter and egg and mix well. Prepare biscuits either by rolling paste and using a biscuit cutter or by placing the mixture into the barrell of a forcing machine and squeezing directly onto a baking tray. Bake at 160C for approx 15 minutes.Cool on wire rack.

Chocolate cream filling Cream butter, add sifted icing sugar and beat until smooth. Add cocoa powder and beat until well mixed.

Assembly Turn the cold biscuits over so that the flat side is uppermost and spread half of the biscuits with the chocolate mixture. Place the remaining biscuits on top and sandwich the cream between the two.

Chocolate Truffles

Ingredients:

Method:  Crush biscuits,using a food processor is the easiest way. Mix all the ingredients together, make small balls and roll in gluten free chocolate sprinkles (chocolate hail for the Dutch) or some coconut. Note: Adapted from the Magnificently Simple Marvellous Slice RECIPES, published by the Multiple Sclerosis Society of Victoria.

Dutch Almond Delights

If you are craving for sweet Dutch Almond cakes, this is the recipe for you. If makes lovely sweet, crumbly almond cakes, and in your favourite shape.

Ingredients:

Method:  Almond Paste Mix the ingredients together, add sufficient water so that it sticks together. Let sit in the refrigerator for up to one week, but at least 24 hours so that if forms a stiffer dough. When about to use the filling, cut into slices and roll out to a thickness of approx 1/2 cm.

Pastry  Cream the butter and sugar, add the flour and egg and mix well. Roll out the pastry to 1/2 cm thickness.

Assembly and baking Using patty tins, or just on a greased baking tray, form sandwiches using two layers of the pastry with the filling in between. The filling should be smaller than the pastry. Moisten the edges of the pastry so the layers will stick together. Moisten the top with egg yolk and bake in a moderate oven (180C) for about 25 mins. They are much nicer if left for a day in a cake tin. Note: The flour mix should be better using say 25% soy flour, but we have not tried this yet. This should give the pastry a more golden colour.

Greek Almond Biscuits

These are a traditional Greek almond biscuit. Makes about 25 biscuits.

Ingredients:

Method: Combine the almond meal, sugar and almond essence in a large bowl. Add the egg whites and stir until the mixture forms a firm paste. Do not overmix.

Roll a tablespoon of the mixture into the flaked almonds, and then roll into an 8cm long roll. Repeat until all the mixture is used. Press the remaining almonds onto the rolls.

Shape the rolls into crescents or other shapes, and place on baking paper-lined oven trays. Bake in a moderate oven (180c) for about 15 mins or until lightly browned. Cool on trays. Note: The recipe was published in the Australian Women's Weekly

Peanut Butter Cookies

This recipe makes yummy peanut butter cookies just like the ones you can buy in the USA and they are gluten free. The cookies you can buy here do not compare well to those you can get in the USA, so give them a go. They are very easy to make as well.

Makes about 2 dozen cookies.

Ingredients:

Method:· Preheat the oven to 180C (375F).  Cream together the butter and sugars, add the peanut butter, and then the egg. Beat well. In another bowl, sift together the flour, xantham gum, baking powder, baking soda and salt. Add the sifted dry ingredients into the batter, stir and then refrigerate for about 1 hour. Roll into 2.4cm (1 inch) balls, and flatten with a fork making a criss-cross pattern on top. Place on cooking trays lined with baking paper and bake for about 10 mins or until they begin to brown on top. Leave on the tray a few minutes before removing from the baking trays. Cool on wire racks. Note: Adapted from the "Classic Peanut Butter Cookies" recipe from cookierecipe.com

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Scones

This is the closest thing we have been able to get to the real thing! (We're still working on them!) Makes approx. 12 scones.

Ingredients:

Method: Preheat the oven to 220C Flour a baking tray. Place mashed potato, eggs and milk into a blender and mix until smooth. Mix all dry ingredients together and rub in the margarine until well mixed. Place the potato mix into a large bowl and then fold in the dry ingredients. NOTE: IT IS IMPORTANT NOT TO OVER-MIX AT THIS POINT.The mixture will be a bit sticky so make sure your work surface and hands are well floured. WORKING VERY QUICKLY, shape the dough into a rough oblong about 2-3cm thick and cut out scones using a sharp cutter.Place on baking tray and brush tops with a little milk. Cook for approx. 15-20 minutes.When cooked, remove from tray whilst still hot and wrap in a clean tea-towel. Note: It is very important not to take too long once the wet and dry ingredients have been mixed together as the scones will lose their light structure.

Walnut Tarts

These can be made with either plain or sweet shortcrust pastry. The one linked below is not a sweet pastry.

Ingredients:

Method: Pre-heat oven 190C Grease a 12-hole patty pan. (You know, the one that's a bit smaller than a muffin tin!) Roll out the pastry, and cut 12 x 10cm diameter pastry rounds. Gently press the rounds into the prepared patty pans with your fingers. Place the sugar, Golden Syrup and butter in a small saucepan and heat until the butter melts and the syrup is thin. Put chopped walnuts into a medium bowl and sprinkle with cinnamon. Pour butter and sugar mix over the walnuts and mix together. Add beaten egg and mix well. Spoon the walnut mixture into the pastry cases. Bake the tarts at 190C for 10 mins. Reduce heat to 150C and bake a further 10 minutes.  Transfer them to a wire rack to cool. Note: This one works well with pecans too!

Easy Macaroons

Indulge your sweet tooth with these little gems, made from our adaptation of a traditional Dutch recipe. I dare you to stop at one. Makes approx. 2 dozen

Ingredients:

Method:

Pre-heat oven to 150C
Cream butter and sugar together until light and fluffy. Add the egg bit by bit whilst still beating. Add coconut and mix well together.
Place teaspoons of the mixture on a lightly greased (or non-stick) baking tray.
Bake for 15-20 minutes. Allow to cool before removing from tray. Note: The traditional recipe cooks these macaroons on rice paper. Go for it if you can find GF rice paper!

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