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Bread; gluten and dairy free, low carb

Bread; gluten and dairy free, low carb

I love bread. Show me someone who doesn’t…Its just so versatile. I have been making gluten free breads for some time;and am trying to get them less carb heavy. Some have been just gluten free flour and lots of eggs – very refined carb heavy, no? (Also dries out terribly!) Then i progressed to the houmous bread – yes seriously. Delicious; keeps a lot better only tastes of garlic the next day (strange – and it disappears once toasted – stranger and stranger). You can of course make it without using actual houmous (using whizzed up chick-peas or any other beans) and it is very delicious but still rather heavy on the carbs for those of us on the anti-candida diet. I tried numerous veg based breads- whatever I have had around and needed to use up. Courgette bread was very WET. So was pumpkin bread, but then i might have put in rather a lot of the aforementioned veg; I was thinking of how great it would be to get to eat a portion of veg with every slice of bread without even noticing – sorry folks not yet – you do notice. Well ACTUALLY that is until you get to the carrot bread! I know its obvious really once you think about it. Not carroty in flavour, packed with moisture but not WET. It keeps really well (as far as experiments have managed to last that is, we usually eat it far to quick; but this one has lasted 4 days so far) and toasts up a treat. I have used almond flour and gluten free flour together as this makes it just a bit more hardy, but the ratio is really quite good I think. This is a bread though, and probably should not be eaten every day even though it does maybe count towards your veg in-take ;-) I started out using a recipe out of a wonderful cook book (The Gluten Free Almond Flour Cookbook – by Elana Amsterdam. She has a beautiful blog – here is the carrot cake recipe I adapted this from http://www.elanaspantry.com/carrot-cake/) At first I changed it only slightly and used it to make carrot cake and sweet muffins. Then I made carrot, chilli and sun-dried tomato muffins – very delicious even if I do say so myself, but lots of other people have said so too. Finally I took the plunge last night and made bread. We love it. Please do try these recipes and let me know what you think…By the way if you use sunflower seeds they will turn green in the bread after about a day – this does not mean that the bread has gone off – its just something sunflower seeds do…as you can see in the photo.

Carrot Bread or Muffins

Large recipe – makes two small loaves or maybe one large (have not tried putting it all into one pan – so cooking time will vary for that) (Smaller recipe lower down)

Pre-heat oven 180C (fan assisted) 325F

3 cups (750 ml) grated carrot (I like to use the fine grater and I dont pack it down)
2 cups (500 ml) ground almonds
1 cup (250 ml) self-raising gluten free flour (I use Doves)
1 level tsp (5 ml) salt
1 level tsp (5 ml) Bi-carbonate of soda
(optional additions: 1-2 tsp ground paprika,1 tsp ground chilli, Sun-dried tomatoes chopped, 1 cup nuts or seeds of your choice (cashew, walnuts or sunflower seeds are good choices) .
5 large eggs
1/3 -1/2 cup (100 ml) water or “milk” of your choice

Line loaf pans or muffin tins with parchment or muffin cases.
Grate your carrots, set aside.
In a large bowl mix the dry ingredients all together well, including spices if desired, but not the nuts/seeds.
Whisk together the eggs and the water or “milk”. Add to the dry ingredients and fold together gently until well combined.
Fold in the carrots, sun-dried tomatoes and nuts/seeds if using.

Place into prepared tins, bake for 40-45 min for loaves and 15-20 min for muffins.

Here is the smaller version of the same recipe.

2 cups (500 ml) grated carrot (I like to use the fine grater and I dont pack it down)
1 1/2 cups (375 ml) ground almonds
1/2 cup (125 ml) self-raising gluten free flour (I use Doves)
3/4 tsp (3 ml) salt
3/4 tsp (3 ml) Bi-carbonate of soda
(optional additions: 1 tsp ground paprika, 3/4 tsp ground chilli, Sun-dried tomatoes chopped, 3/4 cup nuts or seeds of your choice (cashew, walnuts or sunflower seeds are good choices) .
3 large eggs
1/4 cup (65 ml) water or “milk” of your choice

Line loaf pans or muffin tins with parchment or muffin cases.
Grate your carrots, set aside.
In a large bowl mix the dry ingredients all together well, including spices if desired, but not the nuts/seeds.
Whisk together the eggs and the water or “milk”. Add to the dry ingredients and fold together gently until well combined.
Fold in the carrots, sun-dried tomatoes and nuts/seeds if using.

Place into prepared tins, bake for 40-45 min for loaves and 15-20 min for muffins.

 

 

 
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Posted by on January 2, 2013 in Uncategorized

 

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Cooked mayonnaise with xylitol (uncooked option at the end)

I decided I couldn’t live without mayo anymore.  All the shop ones have sugar in – not allowed on Anti-Candida diet!   But homemade with xylitol ment un-cooked egg…!  So have had to experiment with cooking and xylitol – I really like the results – and tested on sister-in-law who can eat the real stuff and she really enjoyed too.  Adapt to your taste – I like my mayo tangy-ier and sweeter than the shop stuff usually is here in the UK.  Also with eggs being different sizes you may need a little more of this or that.

Cooked mayo with xylitol

one whole egg and one yolk

5 tbsp cider vinegar (75ml)

5 tsp xylitol

1 level tsp salt

2 tsp mustard powder

1/2 tsp paprika (optional)

oil of your choice.

Whisk this little lot together with a about 1/2 cup oil.  Put over a medium heat, and whisk almost continually.  I say medium or you will be here all day.  I whisk ’til it’s just starting to make tiny boiling bubbles.  Cool pot in sink or bowl of cold water whisking to help it cool quicker and keep it smooth.  Add oil ’til the mayo tastes right and is thickish – it will thicken completely only when cooled in the fridge.  (If you start to get scrambled egg effect, just use a stick blender and whizz very thoroughly – have done this so i know!)

I love mine with home-made spicy falafel and salad.  Also made a tuna, lettuce and chick-pea salad with this mayo – my son ate his all up!

Uncooked version

To make this without cooking just blend all the ingredients together adding oil a little at a time.  You can use an ordinary hand beater or just about any form of wizzing aparatus.  As i am no longer pregnant this is what i nomally do.  I also usually just use 2 whole eggs.  If you use quite a lot of oil so as to get it nice and thick it tends to taste about right I think.  Keeps in the fridge for ages, but to be on the safe side you should probably use it up fairly quickly.

 
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Posted by on March 9, 2012 in Uncategorized

 

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Chocolate coconut-cream ice-cream without ice-cream maker

For those with severe allergy intolerance this recipe might be useful.  I find that while i’m pregnant my intolerance is teribble and I can’t eat anything made in a shop. I have to buy ingredients and make everything myself. So here is the ice-cream I invented – its really yummy and a serious treat! But if you want to share it and enjoy it more than once you will probably need to double the recipe!

Really Chocolatey Ice-cream

1 carton (250ml) coconut cream – open at the bottom and drain off the water

40g of chocolate – 100% cocoa solids (I use Willie’s Supreme Cocoa, Venezuelan Black – Caremera Superior)

20g coconut fat or plain solid veg fat.

21/2 tblsp xylitol

Melt the coconut cream and chocolate together.  Whisk to combine well. Cool pot in sink of cold water.  Refridgerate until the cream thickens, then beat well with electrick beater to add as much air as possible – freeze.  Try not to eat it all at once.

This turns out really creamy with no icicles due to the removal of the water from the cream.  I have made a Vanilla version, but as yet not perfected the recipe!  As soon as I do will get it up here.

 
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Posted by on March 9, 2012 in Uncategorized

 

Sweet Jerusalem artichoke cinnamon and walnut (cake) bread

I finally did it!  Been meaning to figure a way to use these little beasties in a way we would all actually enjoy for ages.  In fact the ones I got in my organic veg-box from Riverford had gone wrinkly in the bottom of the fridge. (Incidentally they can be revived by soaking them completely in water for some hours.)  Anyway determined not to waste good food (hubby would probably disagree there) I soaked and scrubbed, peeled and whizzed and set forth with a try out.  Here is the result which I really happy with for a first go – in fact – not quite sure what I would change and if they need any change… Maybe substitute almond flour for ground sunflower seeds.  I want to try this as little cup-cakes too, maybe a little more sweetener.

Please let me know if you try this out and what you would do differently.

Sweet Jerusalem artichoke cinnamon and walnut (cake) bread

Pre-heat Oven 180C (fan assisted – hotter for ordinary).

Prepare a backing sheet with a sheet of baking parchment lightly oiled.

Clean your artichokes – you may not need to peel.  Finely grate or whizz in a food processor til chopped finely. You will need a cup of this (lightly packed down).

In a large bowl combine the following dry ingredients:

50g ground sunflower seeds or ground almond (optional – otherwise use 250g flour)

200g self-raising gluten-free flour

2 dessert spoons Xylitol (or sugar)

1 tsp cinnamon

1/4 tsp gluten-free baking powder

Chopped walnuts to taste (I used a good handful) – optional

Combine well.

Separate 2 eggs – place egg yellows into measuring jug and whites into medium-sized bowl for whipping.

To the egg yellows add 2 tblspns oil and enough of whatever milk you use to make up to 150ml.  Add Vanilla essence 1-2 tsp. Mix well.

Whip the egg whites to soft peaks.  Keep the mixer ready to use again.

Add the egg and milk mix and the Jerusalem artichokes to the dry ingredients.  Quickly and gently fold them together – this will produce a fairly stiff dough.  Beat the egg whites back together – they separate a little – and fold to combine with the rest of the ingredients as quickly and gently as possibly.

Spread the mix out a little onto the prepared baking sheet.  Bake near the top of the oven for about 30 minutes – a toothpick inserted will come out more or less clean and the top should be nicely browned.

Hope you give it a go!  As I love to see pictures with posts – I will try to get one up soon.

 
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Posted by on February 23, 2012 in Uncategorized

 

pancakes!

Well I just LOVE pancakes!  And the great thing is they are so versatile.  The other great thing is my 2 yr old son LOVES them too.  This means I can often sneak salad in and he still enjoys them.  Though when he is starting to get filled up he picks the filling out and just eats the pancake, sneakily getting more pancake that way.

Yesterday we had pancakes for lunch – this is something we quite often do because they are quite quick and I can put quite a lot of salad in them.  Yesterdays were especially delicious – we had them with grilled crispy bacon, lovely ripe avocado, tomato and fresh salad leaves.  And then for afters with Xylitol and cinnamon; (I am now off sugar too as have been diagnosed with Candida) but that is a whole other subject.

These pancakes may not strictly be Anti-Candida, but as a pregnant and poorly mom they are a compromise I think at least mean I get my son to eat some veg and don’t wear myself out too much.  I wonder if anyone has tried taking filled pancakes to work for lunch, I sent my hubby off with buckwheat pancakes and salad fillings and they seemed to go down nicely.  Buckwheat pancakes are a bit funny (ok Yucky) tasting at first but with salad and tuna or bacon in they are really quite nice once you get used to them.  To make them – just follow the instructions on the buckwheat flour bag – they are of course much better for you if you are on the Anti-Candida diet.

Here is my Gluten Free Pancake recipe

1 cup (250ml) plain gluten-free flour

1 large egg

1 tablespoon cooking oil

water (you will need less liquid than when making with wheat flour)

Pinch salt

Whisk all ingredients together – add water until you get the consistency of about pouring cream.  Make them thicker rather than too thin if you are not sure – you can add more water if you need to.  You might want to try a pancake out to see if its right.  I use a soup ladle and put about 4/5ths of one in for each pancake.  You will need a little oil in for the first one; make sure the base of the pan is completely but thinly coated – the pan needs to be hot but not smoking hot or the batter will just clump and skid and not cover the bottom of the pan in the right way.  Oh and I find a little drop of oil in the pan before each pancake helps – not sure if this is just my pan, (I use one of those salad oil dispensers so that I don’t get too much.)  If the mix is too thick your pancakes will be too thick and not cook through well.  Add a little water.  If too thin they will not hold together, the best thing to do is add another of all the ingredients and make it less thin when adding the water.  I have never had any success with any other method of thickening the batter.  The good thing is though that the batter keeps well in the fridge for a few days.  I’m not sure how long as we tend to eat it up sooner rather than later.

One fairly essential tip is to always stir the mixture before scooping for your next pancake as the flour tends to sink very quickly!

Some other fillings we love are:

Ham and lettuce.  Tuna or cold roast chicken shredded with mayonnaise (home-made with Xylitol if on the Anti-candida diet) and salad.  Mushrooms sauted with onions (though not eating this one on Anti-Candida).  Avocado with a sprinkle of salt and pepper – too yummy.  Hummus and salad.  Chocolate Coconut ice-cream with extra chocolate sauce (recipe to follow as soon as i find the piece of paper where i wrote what i did last time!).

 
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Posted by on February 14, 2012 in Uncategorized

 

Wheat, dairy and soya free – but used to it – mostly!

OK!  I can eat most glutens – just not those related to wheat!  or as far as I’ve tested it – I don’t have an allergy – it just makes me feel really bad!  However cooking without wheat mostly means for me using the most simple and available substitutes – and the lovely “Dove” gluten free flours are brilliant – once you get used to using them.  This is something i’m still working on.  Dairy is a complete no no as is soya.  The wheat and soya things are new from about the last year.  So I’ve decided to write up any glorious finds incase there are others out there avoiding the same things.  Or at least you can sometimes adapt to your own needs.

My other focus is getting my 16 month old son to eat veggies.  He loves some – peas and sweetcorn.  Yesterday he actually ate some carrot.  I diced it up to about the same size as the peas and sweetcorn and mixed them all together – he munched it down happily.  Only loves potato in the form of chips – I know – where did he learn that?!  I can get him to eat it as potato cakes with veg and tuna or bacon in too.  Anyhow will be posting some of the sneaky ways we get him to enjoy his veg.  But for today…

I got a yearning for biscuits – since i didn’t have many ingredients, I thought I would try short-bread.  Turned out sooo good.  Now have to figure out pastry!!!!  Tried some the other day for a quiche – eeeyyuuugh!!!

Here is the shortbread recipe – so quick and easy!   Split the dough and added cocoa and turned them into chocolate biscuits – no surprise they are just as yum!  Or as the squiggly one says “nyum nyum nyum”

140g gluten free plain flour

60g ground almonds

60g caster sugar

125g marg/vegetable fat (I used about 60/40% – the marg has a tendency to have a bit too much water and the fat obviously has none – they seem to balance each other out)

Vanilla essence (or whatever vanilla you like to use)

Pre-heat oven 150C/ 300F/ Gas 5-6

Place all ingredients into food processor and whizz till smooth.  May need to help by scraping down and making sure its all mixed well.

Work it together and roll into a long cylinder of the diameter you want your biscuits to turn out.  I used some ground almond to make sure the dough didn’t stick to the work surface.

You can refrigerate if you have the time – I did the chocolate ones – it helps a bit.

Cut into biscuits about 5-7mm thick place on sheet of grease proof if you usually use it on a biscuit tray and bake till lightly coloured.  Cool on a rack straight away.  Be very gentle.  Don’t eat too many all at once ;-)

For the chocolate ones – I saved about a 3rd of the mixture and added 3 tsp- about – of cocoa powder some extra vanilla and also some more sugar also 3 tsp I think.  Just work well into the mix.  The flour doesn’t have gluten in it to make it go tough – so no problem working it well in.  For the rest as above.

 
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Posted by on June 16, 2011 in Uncategorized

 
 
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