With Christmas coming up I am looking around for cakes that don't taste like cardboard. I think I have found one that is not quite christmas cake, but could double as one - and if you were nifty at adapting, you could use it as a pudding too, the beetroot give the cake a great deep colour, and keep it moist for longer.
When I did cheffing for my mum's restaurant (when she let me!), we used to cut christmas cake into biggish slices, fry the slices in butter laced with brandy which made a nice flambe, and served it with whipped real brandied cream. It is easy, and tastes fantastic. A good idea if you are living alone, or you have christmas cake left overs. This cake won't last long enough for that...... I suppose you could ice it. GFMarzipan on top would be a festive addition, but it is just extra sugar, and do we need it? Probably not.
BEETROOT, RAISIN AND WALNUT "CHRISTMAS" CAKE WITH BRANDY CREAM
Ingredients:
5 beetroots peeled and grated. Enough to give 4 good cups. If you can't get 5 beetroot, use a mix of carrot/zucchini and beetroot - it will be a paler cake however.
1 cup raisins (or mixed dried fruit),
185ml brandy or whisky
2 cups GF plain flour
3 tsp GF baking powder
2 lightly packed cups of a deep brown sugar (muscovado), plus extra for the cream
2 cups of roughly chopped walnuts - these are best, but you could use other nuts or a mix.
375 ml of olive oil - or a mix of coconut and olive oil which is what I prefer.
5 eggs
300ml thick cream (not that stuff with gelatine, thickeners and additives).
*Soak the raisins/dried fruit in the liquer overnight, or at the very least a couple of hours.
*Preheat the oven to 180C. Grease and line a 21cm springform pan.
*Mix together the flour baking powder and sugar in a large bowl. Drain the raisins reserving a dessertspoon of the liquid then add to the dry ingredients together with the beetroot and walnuts.
*Melt the coconut oil and beat together the olive oil, coconut oil and eggs, add to the bowl and stir with a wooden spoon until well combined.
*Spoon the mixure into the lined pan and bake on the middle shelf of the oven for approximately 2 hours or until a skewer inserted into the middle comes out clean (cover with foil or brown paper if the top is browning too quickly). Allow to cool IN THE PAN.
*Whisk cream with the extra sugar and reserved liquer.
*Serve the cake warm or at room temp with the cream.
You will love this cake... even if it isn't Christmas.
Tuesday, November 26, 2013
Thursday, November 21, 2013
NAVEL GAZING
I must admit to becoming jaded with all this instrospection about my GF status. I know I am GF, you know I am GF, how much more can I say? I make mistakes, I slip, I have fabulous days and so do you. My days are like your days......
Monday, November 18, 2013
"OUCH" IT'S TRUE
As you know I have been GF for quite a few months now. It has been a learning experinece, but just in case it was all "smoke and mirrors", I though I would test myself. I was good, by gut was good. The perfect test subject. So, I ate about a tablespoon of a product I knew contained gluten to see what would happen. Maybe I was kidding myself.
It didn't take long and the rumbling began what became two days of quite severe gut ache. All the aches I called overwork of joints, sciatica, bloating, gas etc came back with a vengence, and has taken about a week to settle back down. Am I going to test again - I don't think so. It made me realise how many doctors had got it wrong. I had been paying for their trips to Bali whilst I writhed in pain at home. All because of Gluten.
GF CHOCOLATE BREAD CAKE (my grandma made a great version of this - without the egg - and it worked for her).
4 cups (1ltr) milk or coconut milk, 1 loaf of GF bread (the coles pre-mix is perfect), 100g of soft real butter, 35g (half a cup) of GF breadcrumbs, 5 (or so) eggs separated, 250g castor sugar, 200g GF melted chocolate or carob, 120g GF flour, FOR THE SAUCE (optional): 2 oranges, 265g jar of Buderim ginger marmalade or jam, 100ml real cream.
Bring the milk to the boil and pour over the bread in a large bowl. Stand for about and hour or more until fully absorbed.
Preheat oven to 180C. Grease a 22cm springform cake pan. Dust base and sides with breadcrumbs and shake out excess.
Beat yolks and sugar until thick and pale, gradually add melted butter beating contantly. Beat into the bread mixture, chocolate and flour to combine. (My grannie mushed up the bread with her hands to get all the lumps out, before mixing it in with the other ingredients). Beat egg whites to soft peaks and carefully fold into the batter.
Pour into the pan and dust with remaining breadcrumbs. Bake for 40 minutes then reduce oven to 150C and bake for another 50 minutes or until the scewer comes out clean. Cool in pan on a rack.
SAUCE: Finely grate zest from 1 orange and squeeze the juice of both oranges into a pan with marmadale or jam and cream. Simmer for 15 minutes until rich and thick. Serve the cake either drizzled with the sauce, or the sauce in a sauce boat on the side. Indulge.
It didn't take long and the rumbling began what became two days of quite severe gut ache. All the aches I called overwork of joints, sciatica, bloating, gas etc came back with a vengence, and has taken about a week to settle back down. Am I going to test again - I don't think so. It made me realise how many doctors had got it wrong. I had been paying for their trips to Bali whilst I writhed in pain at home. All because of Gluten.
GF CHOCOLATE BREAD CAKE (my grandma made a great version of this - without the egg - and it worked for her).
4 cups (1ltr) milk or coconut milk, 1 loaf of GF bread (the coles pre-mix is perfect), 100g of soft real butter, 35g (half a cup) of GF breadcrumbs, 5 (or so) eggs separated, 250g castor sugar, 200g GF melted chocolate or carob, 120g GF flour, FOR THE SAUCE (optional): 2 oranges, 265g jar of Buderim ginger marmalade or jam, 100ml real cream.
Bring the milk to the boil and pour over the bread in a large bowl. Stand for about and hour or more until fully absorbed.
Preheat oven to 180C. Grease a 22cm springform cake pan. Dust base and sides with breadcrumbs and shake out excess.
Beat yolks and sugar until thick and pale, gradually add melted butter beating contantly. Beat into the bread mixture, chocolate and flour to combine. (My grannie mushed up the bread with her hands to get all the lumps out, before mixing it in with the other ingredients). Beat egg whites to soft peaks and carefully fold into the batter.
Pour into the pan and dust with remaining breadcrumbs. Bake for 40 minutes then reduce oven to 150C and bake for another 50 minutes or until the scewer comes out clean. Cool in pan on a rack.
SAUCE: Finely grate zest from 1 orange and squeeze the juice of both oranges into a pan with marmadale or jam and cream. Simmer for 15 minutes until rich and thick. Serve the cake either drizzled with the sauce, or the sauce in a sauce boat on the side. Indulge.
Saturday, November 9, 2013
THE QUESTION OF "GF LUNCH"
Hugh Fearnley-Whittingstall woke me up to the wonders of the lunch-time salad. Here are some ideas I jotted down from his program RIVER COTTAGE EVERYDAY.
FIRSTLY, skip the crackers and bread (except the LONGEVITY BREAD of course).
1. CHOOSE A PROTEIN: This can be leftovers. Meat, fish, eggs.
2. CHOOSE SOME BULK: Some lovely startch. Cooked GF pasta, chick peas, beans, cooked potatoes, grilled or roast veggies or grains. You could also use steamed or fresh grated vegetables (try finely chopped savoy cabbage with segmented mandarins, chopped herbs, tossed with rice vinegar and sesame seed oil. Keep a little container of dried eschallots to sprinkle on at the last minute).
Have you thought of using cauliflower whizzed in your processor instead of couscous? You don't really need to cook it, but if you prefer you can heat it through in a pan with a little sesame or olive oil before using.
3. ADD A FEATURE INGREDIENT: Goats cheese, ricotta, roast nuts, olives, cherry tomatoes.
4. ADD A DRESSING: Olive oil, sesame oil, a squeeze of lemon or lime. You could also use a big dollop of pesto, hummous or olive tapenade.
FIRSTLY, skip the crackers and bread (except the LONGEVITY BREAD of course).
1. CHOOSE A PROTEIN: This can be leftovers. Meat, fish, eggs.
2. CHOOSE SOME BULK: Some lovely startch. Cooked GF pasta, chick peas, beans, cooked potatoes, grilled or roast veggies or grains. You could also use steamed or fresh grated vegetables (try finely chopped savoy cabbage with segmented mandarins, chopped herbs, tossed with rice vinegar and sesame seed oil. Keep a little container of dried eschallots to sprinkle on at the last minute).
Have you thought of using cauliflower whizzed in your processor instead of couscous? You don't really need to cook it, but if you prefer you can heat it through in a pan with a little sesame or olive oil before using.
3. ADD A FEATURE INGREDIENT: Goats cheese, ricotta, roast nuts, olives, cherry tomatoes.
4. ADD A DRESSING: Olive oil, sesame oil, a squeeze of lemon or lime. You could also use a big dollop of pesto, hummous or olive tapenade.
THE QUESTION OF OATS AND RICE
GLUTEN FREE OATS
We all know that oats themselves don't contain gluten, but unfortunatly they may be processed in places where wheat is processed and therefore there may be cross contaimation. You can of course get gluten free oats, but have you checked the price tags? Not tiny, although I did get a special at Coles this week. They were off loading FREEDOM FOODS oats for $2.50. Quite a find, but unfortunately there will not be another opportunity like this in a while.
The other day I did purchase some fantastic mixed grain cereal which implied it was gluten free, and because it came in a plain wrapper and was in a health food store I cooked with it. Although I only used a little, the effect was swift. Stomach pains, gas, etc. I have found I have to be really, really careful.
This morning I had a really creamy GF oat porridge with curls of real butter and dark brown sugar. It was heavenly.
OAT OPTIONS
Have you tried bran? Cheaper than gluten free oats. Chia seed bran is particularly nutty and high in protein and is not as gloopy as psyllium or oat bran (which is a bit like eating cardboard). I don't like rice flakes, except combined with GF oats. Rolled Quinoa makes a lovely gluten free porridge or oatmeal, just cook it the way you do oats.
REGARDING RICE...
People tell me that rice is gluten free, BUT last nite I went out to tea and had the usual Japanese sushi supposedly prepared by a Japanese cook, and all night I tossed and turned with shocking stomach pains and the trots. The only thing I had that was different was the sushi? Anyone out there suffered the same fate from rice?
I must admit at home I only use rice after I have thoroughly rinsed it before during and after cooking. Having done this longish process, I find my stomach quite comfortable. It is worth the time.
We all know that oats themselves don't contain gluten, but unfortunatly they may be processed in places where wheat is processed and therefore there may be cross contaimation. You can of course get gluten free oats, but have you checked the price tags? Not tiny, although I did get a special at Coles this week. They were off loading FREEDOM FOODS oats for $2.50. Quite a find, but unfortunately there will not be another opportunity like this in a while.
The other day I did purchase some fantastic mixed grain cereal which implied it was gluten free, and because it came in a plain wrapper and was in a health food store I cooked with it. Although I only used a little, the effect was swift. Stomach pains, gas, etc. I have found I have to be really, really careful.
This morning I had a really creamy GF oat porridge with curls of real butter and dark brown sugar. It was heavenly.
OAT OPTIONS
Have you tried bran? Cheaper than gluten free oats. Chia seed bran is particularly nutty and high in protein and is not as gloopy as psyllium or oat bran (which is a bit like eating cardboard). I don't like rice flakes, except combined with GF oats. Rolled Quinoa makes a lovely gluten free porridge or oatmeal, just cook it the way you do oats.
REGARDING RICE...
People tell me that rice is gluten free, BUT last nite I went out to tea and had the usual Japanese sushi supposedly prepared by a Japanese cook, and all night I tossed and turned with shocking stomach pains and the trots. The only thing I had that was different was the sushi? Anyone out there suffered the same fate from rice?
I must admit at home I only use rice after I have thoroughly rinsed it before during and after cooking. Having done this longish process, I find my stomach quite comfortable. It is worth the time.
SOME OPTIONS...
LONGEVITY BREAD.
This recipe was given to me by a Perth Yogini. I have made a few adaptations, and suggest that you try it. It is an amazing alternative to ordinary bread. Especially fabulous with ricotta and salmon - or warmed all by itself.
INGREDIENTS:
1 cup sunflowerseeds, half cup flax seeds, half cup crushed nuts (hazlenuts, almonds, peanuts or a mix), One and a half cups of gluten free rolled oats, 2tbsp. chia or poppy seeds, 4 tbsp. psyllium seeds husks (or 3tbsp. psyllium husk powder), half teasp. ground rock salt, 1tbsp. honey or maple syrup (for sugar free use a pinch of stevia), 3tbsp. melted coconut, ghee, butter or a combination, One and a half cups of water (or gluten free *sour dough starter - which I prefer).
*Sour dough starter. Put 3 level tablespoons gluten free flour in a clean sterilised jam jar, fill to the top with cold water, stir until milky with no lumps, and leave for 4 days until fermentation has begun. The mix will separate so stir or shake every day. Use in the mix above instead of plain water.
METHOD.
* Preheat oven to 175C or 350F
1. In a bowl combine all the dry ingredients, stirring well. Whisk the wet ingredients in a bowl and add to the dry ingredients and mix well. If you find it difficult to mix, add a LITTLE water (1 or 2 teaspoons) until the mix becomes manageable.
2. Place into a silicon pan, or into a metal loaf pan lined with baking paper.
3. Let the mix rest for at least 2 hours or as long as possible (even overnight).
4. To make sure the bread is ready to be baked it should retain its shape even when you gently pull the sides of the pan away from the loaf.
5. When ready, place the pan in the middle rack (med. fan for convection ovens) and bake for 20 minutes. Remove the bread from the loaf pan, place it gently upside-down on the rack, bake for another 30 or 40 minutes. Turn up the fan for the last 10 minutes to crisp the outside if that is how you like it.
THEN EAT. It is suggested that you leave the loaf until it is cool, but I like to eat the crispycrust off the end while the loaf is still warm. The chef's perks! This loaf will stay fresh in the fridge for at least a week if you can keep away from it for that long. I wrap mine in a cotton serviette in between slicing.
Don't expect a fluffy supermarket loaf - this weighs in like Pumpernickle. It is a meal in a slice.
This recipe was given to me by a Perth Yogini. I have made a few adaptations, and suggest that you try it. It is an amazing alternative to ordinary bread. Especially fabulous with ricotta and salmon - or warmed all by itself.
INGREDIENTS:
1 cup sunflowerseeds, half cup flax seeds, half cup crushed nuts (hazlenuts, almonds, peanuts or a mix), One and a half cups of gluten free rolled oats, 2tbsp. chia or poppy seeds, 4 tbsp. psyllium seeds husks (or 3tbsp. psyllium husk powder), half teasp. ground rock salt, 1tbsp. honey or maple syrup (for sugar free use a pinch of stevia), 3tbsp. melted coconut, ghee, butter or a combination, One and a half cups of water (or gluten free *sour dough starter - which I prefer).
*Sour dough starter. Put 3 level tablespoons gluten free flour in a clean sterilised jam jar, fill to the top with cold water, stir until milky with no lumps, and leave for 4 days until fermentation has begun. The mix will separate so stir or shake every day. Use in the mix above instead of plain water.
METHOD.
* Preheat oven to 175C or 350F
1. In a bowl combine all the dry ingredients, stirring well. Whisk the wet ingredients in a bowl and add to the dry ingredients and mix well. If you find it difficult to mix, add a LITTLE water (1 or 2 teaspoons) until the mix becomes manageable.
2. Place into a silicon pan, or into a metal loaf pan lined with baking paper.
3. Let the mix rest for at least 2 hours or as long as possible (even overnight).
4. To make sure the bread is ready to be baked it should retain its shape even when you gently pull the sides of the pan away from the loaf.
5. When ready, place the pan in the middle rack (med. fan for convection ovens) and bake for 20 minutes. Remove the bread from the loaf pan, place it gently upside-down on the rack, bake for another 30 or 40 minutes. Turn up the fan for the last 10 minutes to crisp the outside if that is how you like it.
THEN EAT. It is suggested that you leave the loaf until it is cool, but I like to eat the crispycrust off the end while the loaf is still warm. The chef's perks! This loaf will stay fresh in the fridge for at least a week if you can keep away from it for that long. I wrap mine in a cotton serviette in between slicing.
Don't expect a fluffy supermarket loaf - this weighs in like Pumpernickle. It is a meal in a slice.
Thursday, November 7, 2013
A SALAD WITH CRUNCH
Ok so I am nuts. But my taste buds are learning a whole new vocabulary. This time - a SALAD WITH CRUNCH. Don't ask the quantities because I just threw it together, but it is so fantastic it is all I can do to hold off eating it until after Yoga.
A chunk (about a quarter of a small one) of savoy cabbage cut up very small, a mandarin peeled and segmented, 1 dessertspoon of poppy seeds, 1 dessertspoon of sesame seeds, 2 dessertspoons of dried eschallots, a few splashes of rice vinegar, and 2 teaspoons of sesame oil. Toss together and then eat it. The tastes and textures are amazing.
Went to "Yarn Bombing" today and was telling the girls about my new diet, especially about the amount of fat I am eating (whilst losing weight). When I said I was frying my potatoes and sausages in lard, they just fell about the place with laughter - the Australian way of dealing with distress. Apparently they believe as I used to that this "paleo" way of eating will kill me. It won't. I haven't felt so alive in years. (Read the work of Nora Gedgaudas author of "Primal Body, Primal Mind" or follow up The Weston A. Price Foundation. You will be surprised). Nora, advocates a high fat, moderate protein and low carb diet. Perfect for gluten intolerant folk like myself.
A chunk (about a quarter of a small one) of savoy cabbage cut up very small, a mandarin peeled and segmented, 1 dessertspoon of poppy seeds, 1 dessertspoon of sesame seeds, 2 dessertspoons of dried eschallots, a few splashes of rice vinegar, and 2 teaspoons of sesame oil. Toss together and then eat it. The tastes and textures are amazing.
Went to "Yarn Bombing" today and was telling the girls about my new diet, especially about the amount of fat I am eating (whilst losing weight). When I said I was frying my potatoes and sausages in lard, they just fell about the place with laughter - the Australian way of dealing with distress. Apparently they believe as I used to that this "paleo" way of eating will kill me. It won't. I haven't felt so alive in years. (Read the work of Nora Gedgaudas author of "Primal Body, Primal Mind" or follow up The Weston A. Price Foundation. You will be surprised). Nora, advocates a high fat, moderate protein and low carb diet. Perfect for gluten intolerant folk like myself.
EATING FAT, GETTING THIN.
Yesterday I had a biggish breakfast, then I went out for lunch and didn't hold back (GF of course), then at tea time I was hungry again so I had a potato part steamed, then fried in LARD (who knew), three lovely pork sausages also fried in lard, a light salad, and finished it all off with a big slice of my LONGEVITY BREAD. At suppertime I had one of my ginger cookies. All this adds up to a heap of calories but guess what, when I hopped on the scales this morning I was 1kg lighter than I was yesterday!!!! and not a no-fat or low-fat product in sight.
For breakfast this morning I had two fried eggs, and three sausages. Avocado and real butter on rice crackers for lunch with a couple of slices of my own bread with real butter. Dinner? Fried potatoes of course (they are heavenly), salad of course, but I am not sure what meat I will add to that. I will let you know the weight loss. I am off now to knit beanies for Nepal. I have energy enough for 2 people.
For breakfast this morning I had two fried eggs, and three sausages. Avocado and real butter on rice crackers for lunch with a couple of slices of my own bread with real butter. Dinner? Fried potatoes of course (they are heavenly), salad of course, but I am not sure what meat I will add to that. I will let you know the weight loss. I am off now to knit beanies for Nepal. I have energy enough for 2 people.
Wednesday, November 6, 2013
WHAT'S YOUR PROBLEM?
Or, is FAT FATTENING? For as long as I can remember I have been told that indeed, fat is fattening and have been fed, and then fed myself a diet that is high in grains and greens but almost no fat. The result is that I never learned to eat properly, and put all the blame for my various health problems elsewhere. It certainly wasn't my diet. Or so I thought!
We are doing what we have been told to do and it is making us fat, un sick. Like me you may be suffering with fatigue, food intolerances, constant hunger, gall bladder problem (gas bloating, acid reflux and loose stools), hypoglycemia. I could go on. Any of this sound familiar?
Thanks to my GF discoveries, I am rethinking my diet, and I feel fantastic and I am losing weight even though I am eating, eating, eating.
We all know that good fat is essential to our health. They benefit our heart, normalise our blood fats and cholesterol, and minimise nerve damage (anyone out there suffer from depression, anxiety attacks etc?). Here are a few ideas that will get you back on track fat-wise.
1. Avoid reduced fat products. Don't be afraid to eat real food.
2. Replace Margarine (which really is only a chemical experiment) with real, wonderful, golden butter.
Try vegetables sweated in butter rather than drowned in water. Asparagus especially.
3. Replace Vegetable oils with natural fats. Coconut oil, olive oil, butter, lard, tallow.
4. Re-think your breakfast. Alternate cereals, with a good old fashioned eggs and bacon brekkie (hold
off on the fried bread, gluten really is not good for you)!
If you just do this, start slowly at first - your gall bladder is probably not in the best of health - the weight will just fall off you, in a few weeks you will start proclaiming this way of eating from the rooftops.
Thank goodness I started out on "my-gluten-free-day", otherwise I would have shuffled into my old age I think. Please join me, and let's dance through the best years of our lives.
We are doing what we have been told to do and it is making us fat, un sick. Like me you may be suffering with fatigue, food intolerances, constant hunger, gall bladder problem (gas bloating, acid reflux and loose stools), hypoglycemia. I could go on. Any of this sound familiar?
Thanks to my GF discoveries, I am rethinking my diet, and I feel fantastic and I am losing weight even though I am eating, eating, eating.
We all know that good fat is essential to our health. They benefit our heart, normalise our blood fats and cholesterol, and minimise nerve damage (anyone out there suffer from depression, anxiety attacks etc?). Here are a few ideas that will get you back on track fat-wise.
1. Avoid reduced fat products. Don't be afraid to eat real food.
2. Replace Margarine (which really is only a chemical experiment) with real, wonderful, golden butter.
Try vegetables sweated in butter rather than drowned in water. Asparagus especially.
3. Replace Vegetable oils with natural fats. Coconut oil, olive oil, butter, lard, tallow.
4. Re-think your breakfast. Alternate cereals, with a good old fashioned eggs and bacon brekkie (hold
off on the fried bread, gluten really is not good for you)!
If you just do this, start slowly at first - your gall bladder is probably not in the best of health - the weight will just fall off you, in a few weeks you will start proclaiming this way of eating from the rooftops.
Thank goodness I started out on "my-gluten-free-day", otherwise I would have shuffled into my old age I think. Please join me, and let's dance through the best years of our lives.
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