Thursday, May 16, 2013
When I was first offered one of these Chickpea Biscuits by a fellow pre-school mum, I thought 'oh great, I bet they taste like they've been poured through an old boot', but to my surprise they were delicious and I got the recipe then and there! They are one of the best gluten free biscuits I've ever had, and even my fussy four year old is hooked.
I'm thinking I might even get a little creative with the recipe and turn them into jam drops, or add some caraway seeds to the tops. Yum. The possibilities are endless.
Even if you're not gluten free they're worth a try.
2/3 cup besan flour (chickpea flour)
125g Nuttelex lite or butter
1/2 cup light brown sugar
1/3 cup rice flour
1/3 cup potato starch or arrowroot (I use arrowroot)
1 tsp vanilla extract
1/4 tsp baking powder
1 tsp xanthan gum
Pre-heat oven to 180 ˚c. Add all ingredients to a mixer and beat until creamy in texture. Add extra rice flour if needed. Dollop teaspoonfuls onto a baking tray lined with baking paper. Ensure there is enough space for the dollops to spread. Bake until golden around the edges, 10-15 mins. Cool on rack.
Monday, May 13, 2013
1 large eggplant, sliced length-ways
Juice of half a lemon
3 tablespoons of olive oil
1 tsp of cumin powder
1/2 tsp of smoked paprika
1/2 tsp of red chilli powder
2 cloves of garlic, minced
1 cup of cherry tomatoes (I used a mixture of red and yellow)
1/4 cup of parsley, chopped
Pinch of salt and pepper to taste
Garnish with sesame seeds
1/4 cup Tahini
2 tablespoons lemon juice
3 tablespoons of olive oil
(Note: My Tahini dressing wasn't smooth like the original recipe, it was more like the consistency of hummus. I'm not sure why. It still tasted good though.)
In a small mixing bowl, add juice of 1/2 a lemon, 1 tbsp olive oil, cumin powder, smoked paprika powder, chili powder, minced garlic, pinch of salt & pepper and stir to combine. Place eggplant slices on a baking sheet and thoroughly coat in the marinade.
Marinate for 15 minutes.
Heat a large non-stick grill skillet on medium high. You can use a proper grill or fry pan if you don't have a skillet.
Add 2 tbsp olive oil to the hot skillet or pan. Add slices of marinated eggplant. Do not overcrowd the pan.
Depending on the thickness of each slice, cook for at least a minute on each side. If you like it soft, cook for a little longer.
Prepare tahini dressing in a small bowl, by combining all of the above ingredients. Set aside.
Remove grilled eggplant and put on a plate to cool slightly. Chop into bite size pieces.
In a mixing bowl, add halved tomatoes, chopped parsley and grilled eggplant. Lightly toss everything with tahini dressing or serve the dressing on the side. Garnish with some toasted sesame seeds.
You can find the original recipe here.
The days have been warm and the evenings cool. My loves and I have spent countless hours gardening, toasting marshmallows in our pizza oven and enjoying being outdoors.
There has been plenty of fruit picking and cooking. We have had the pleasure of visiting a friends amazing orchard, and sampling some of the fresh fruit. The Figs and strawberries were delicious. I have orchard envy.
Driving through the Blue Mountains is particularly special at this time of year, and I have loved admiring the Autumn colours from my favourite Blackheath cafe, 'Anonymous'.
Further west is just as delightful, and I have enjoyed making trips to the lovely Portland to get my Sister's cot quilt quilted.
Autumn, please never leave.
Friday, March 22, 2013
Thursday, February 21, 2013
Elinor to Marianne, Sense and Sensibility, Jane Austen.
Image via ffffound
Tuesday, January 29, 2013
I went to the health food shop in search of quinoa flour and left with coconut flour. I didn't think much of it at the time, but when I got home and started reading about cooking with coconut flour I started to get nervous. You can't just substitute coconut flour for wheat flour. Because it's so dense you use a lot less, and need a lot more eggs! I was convinced my first batch of apple and cinnamon muffins would be a flop, but they turned out well. They were very nice with some fruit and yoghurt for a breakfast treat. I used this recipe, but I think they would have been nicer with some blueberries or sultanas in them.
My next coconut flour cooking adventure was a a batch of Lamingtons. We called them 'Flamingtons' – fake Lamingtons. I was so worried at first, but for a healthy gluten free, sugar free, butter free Lamington they turned out ok. I wish I had've used normal dark chocolate instead of 70% dark chocolate, because I think they needed a little extra sweetness.
I have also used coconut flour in gluten free zucchini fritters – they were a success. The Lamington and zucchini fritter recipes are both from The Healthy Chef.
I recommend giving coconut flour a try, but make sure you do your research before you start cooking!