Cooking in our household is a creative, messy and finger-licking good experience!
Myself and Sunshine are Gluten Free which means we have to get creative with receipes and be brave with experimenting!
Below are three of our most recent success stories we would love to share with you…
PEANUT BUTTER AND JELLY COOKIES
These were better than I could have imagined… though please do NOT count the calories!! 🙂
Beat together with a wooden spoon, 250g peanut butter (we used smooth but I guess you could go for the crunch factor!) and 75g softened unsalted butter until smooth and creamy. Add 3/4 cup of brown sugar and mix well, followed by a large egg. Mix until all combined and then add 1 1/4 cups of Gluten Free flour, 1 1/2 tsp Gluten Free baking powder and a pinch of salt (sifted together). This should all combine to make a stiff dough.
Line two baking trays with baking paper and place walnut sized balls, evenly spaced onto tray. Press lightly with a fork and put into preheated (180C/350F) oven until just cooked with only a little colour.
Leave to cool and then sandwich together with your favourite jelly (what we call jam in NZ 🙂 )…. YUM YUM YUM!!!
MINI TOAD IN THE HOLES
My mum used to make a big version of this traditional english receipe when I was a kid. With little ones around me all day and hungry learning kids to feed, I needed something quick, fairly substantial and fussy 2 yr old proof. Sausages are mostly always ok for picky eaters and these have an element of fun in name and appearance :). Curly Sue dissects them, but eats them 🙂
Preheat oven to 220C/425F. We use 6 Gluten Free precooked sausages when in a hurry or you can use normal Gluten Free ones. If using precooked, cut each sausage in half, or if using others, then you will have to press the meat into two sections and twist to make two little sausages. Grease a 12 muffin pan and add 1 half/mini sausage into each hole. Put this into the oven for 5 minutes, or until sausages are sizzling and pan is HOT!
Sift 12 tbsp Gluten Free flour into a large bowl with 1 tsp salt. Make a well in the middle and add 3 gently whisked eggs. Gradually add 12 tbsp milk, beating until you have a smooth batter. When the pan is HOT and ready, pour the mixture into each hole, just covering the sausage. Place back in oven and cook for 15 minutes until risen and golden.
Great for lunch or add vegetables for dinner 🙂
HAM & CHEESE TARTLETS
Sunshine misses pastry and to be honest… I miss steak and cheese pies! So, there has always been a challenge to recreate the pastry of my Gluten eating days. These are yummy, not quite the same as their Gluten buddies but my hubby prefers them… and that’s something because he ISN’T Gluten Free 🙂
To make pastry:Sift 2 cups of Gluten Free flour into a large bowl. Grate 125g of very cold butter into the flour. Rub together until it resembles rolled oats in texture. Add 1 cup of grated tasty cheese and toss well. Finally slowly add approx 1/2 cup water (with 2 tsp lemon juice added) to the mix until you have a dough that sticks together when pressed. I chill this for 10-15 minutes in the fridge before using. To make tarts: Preheat oven to 200C/400F. Use a 12 muffin pan and line each hole with pastry. I break off a blob and then mould it into the hole with my fingers. Not glamorous, but with Gluten Free you have to do what works :). I then throw in some chopped up deli ham… really depends on how much I have in the fridge 🙂 and some grated cheese. Next I mix 3 eggs, 1/4 cup milk and some salt and pepper to tast. This gets poured in over the ham and cheese, just covering them. Place in oven and cook for approx 15minutes, or until pastry is golden and filling is set and puffed :). Be creative… there are endless possibilities for fillings! Quick and easy for a lunchtime at home 🙂 or picnic out Do you have any quick and easy Gluten Free receipes your family enjoys? Please feel free to share them with us 🙂 Blessings! Ruth