- 1 1/2 cups of a mix of soya and tapioca flours. I use just over 3/4 cup of soya and just under 3/4 cup of tapioca.
- 3/4 teaspoon baking soda mixed with 3/4 teaspoon citric acid. (Citric acid can be found in the baking isle of a grocery store. If you’re not allergic to rice you could use baking powder.)
- 30g butter
- 1 tablespoon castor sugar
- 1/2 cup milk
- pinch salt
- Mix the flours, baking soda, citric acid, sugar and salt together
- In a separate bowl, beat the butter until soft
- Add half the flour mixture and mix well
- Add the remainder of the flour mixture then the milk
- Mix to a soft dough on speed 1
- NOTE: This mixture is extremely moist. My attempts to knead lightly on a floured board were less than stellar. In future I plan to spoon the mixture out and pat it into shape on a baking paper-covered slide. They don’t rise much, so mould them to roughly the size you wish the finish scone to be
- Bake in a hot oven 10 – 15 minutes. (I suggest about 200C)
- 200g almond meal
- 50g melted butter
- 1 teaspoon mixed spice (optional)
- 250g pumpkin
- 250g gold sweet potato
- 1/2 cup brown sugar (firmly pressed into measuring cup)
- 1 teaspoon vanilla or vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup pouring cream (it can be thickened, just make sure it’s runny, not the sort that can maintain its shape if dolloped.)
- 2 eggs
Mix all base ingredients together well. Press firmly into an 8 inch pie plate and cover base and sides. Refrigerate while you prepare filling.
Preheat oven to 180 degrees.
Steam pumpkin and sweet potato separately until tender. * Let cool.
*Make sure you steam the vegetables not boil them as boiling will increase the water content and make the mixture too runny.
When pumpkin and sweet potato are cool place in a blender or food processor with the remaining filling ingredients and blend well until mixture is smooth.
Pour mixture onto the prepared almond base and bake for about 1 hour or until filling is set. Cool on a wire rack then refrigerate until filling is firm.
- ~ 500g free range chicken breast
- Zest and juice of one lime
- 1 Tablespoon of olive oil
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Ground Cumin Seeds
- A pinch each of oregano, coriander and thyme (or your favourite herbs)
Place the zest, juice, spices and herbs in a bowl and mix. Add the chicken breast, cut into preferred sizes. Cover with plastic wrap and marinate for at least 15 minutes – the longer you marinate the better.
To cook, hand over to your barbecue specialist and let him/her take charge. 🙂
Grain Free Banana Cake
- 3/4 cup Plantain Flour
- 1/2 teaspoon of bicarb soda
- 1/2 teaspoon citric acid
- 4 tablespoons milk
- 125g butter, softened
- 3/4 cup castor sugar
- 2 free range eggs
- 4 organic lady finger bananas
- Preheat oven to 180 degrees, fan forced
- Peel bananas and reduce to pulp in a blender
- In a separate bowl, mix plantain flour, bicarb soda and citric acid
- Cream butter and sugar until light and creamy
- Add eggs, one at a time and beat well after each addition
- Add banana pulp into mixture and mix well
- Fold in half the flour, then half the milk, then remainder of flour and milk, mix well.
- Spoon mixture evenly into a seven or eight inch sandwich tin or springform tin
- Bake 25 mins
Grain Free Chocolate Cake
- 4oz/120g butter
- 3 free range eggs
- 4 tablespoons of milk
- 3/4 cup castor sugar
- 3/4 cup plantain flour
- 1/2 cup mix of cocoa and your favourite drinking chocolate
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- Preheat oven to 180 degrees, fan-forced
- In a separate bowl mix plantain flour, cocoa mix, baking soda and cream of tartar
- Soften butter then add sugar and mix well
- Add eggs one at a time and mix well
- Add half the dry mix of plantain flour etc and mix well
- Add half the milk, mix well
- Add remainder of flour then remainder of milk and mix well
- Pour mixture into a greased, non-stick cake pan (seven or eight inches) and bake for approximately 25 mins.