Ginger Biscuits – Gluten & Dairy Free

Ginger cookies, gluten free

I saw this idea on pinterest, where a pattern has been pressed into each biscuit, and couldn’t resist giving it a go!

I was craving ginger biscuits and S was keen to do some baking so I adapted a recipe to suit him being gluten free and was pretty happy with the results. My husband didn’t even complain about them being gluten free (usually he can tell the difference) So they must’ve been good!

Ginger biscuit/cookie recipe*:

  • 150g dairy free magarine
  • 220g soft brown sugar
  • 1 egg
  • 360g gluten free flour (I used Healtheries baking mix its by far the best I’ve found)
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon vanilla essence
  • 2 teaspoons ground ginger
  • pinch of salt

*you can use regular butter and flour, if you don’t need to make them GF or dairy free!

Preheat oven to 170 centigrade (375 f) and grease 2 baking trays with non stick paper (ignore the fact that I used tin foil, I was out of baking paper when I made these and the foil was not my greatest idea) If you like you can halve the mixture once it is a dough, wrap it in plastic wrap and keep it in the fridge for a few days before baking a second batch.

Cream magarine, and sugar until pale and creamy then beat in egg. You can use a mixer but I used elbow grease! Add flour,  baking powder, ginger and vanilla essence then a pinch of salt and beat with a wooden spoon until a dough has formed.

ginger cookie dough

DSCF1121 My little helper x

Next, roll walnut sized amounts in to balls and place an even distance apart on a baking tray like so:DSCF1132

To make the pretty patterns on the cookies I used a small bowl I had which had a cut glass pattern in the bottom. You can find similar patterns on the bottom of some brady type glasses, have a scour of your local charity/op shops for inspiring biscuit stampers! I sprayed the bowl lightly with cooking oil first.

baking patterns

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Bake in the oven for 12-15 minutes – check at the 12 min mark and remove as soon as they are a golden brown colour.

ginger biscuits

Store in an airtight container or serve with a good old cuppa tea! x

Tamari Roasted Nuts & Seeds

I love a salty snack, give me savoury over sweet anyday. This is the perfect ‘throw in your mouth and munch’ snack for any time of the day to keep the hanger at bay (translation – hunger+anger)tamari roasted nuts and seeds

Tasty, healthy, quick and easy and also gluten free. I am a bit slack with measurements, so these are approximate!

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1/2 cup raw pistachios
  • 1/2 cup pumkin seeds
  • 1/2 cup sunflower seeds
  • 1 1/2 tablespoons gluten free tamari soy sauce
  • (optional) a pinch of dried herbs, I used rosemary but experiment with your favourite such as a pinch of cayene for a kick!

Preheat oven to 170 (150 fan) celcius.

Stir all nuts/seeds together in a mixing bowl with the tamari, then spread in a single layer on a baking tray. Bake for 10-12 minuits until golden in colour then leave to cool. They will become crispy as they cool so don’t panic if they seem soggy! Once cool, trasfer to an airtight container, or serve straight away.

In a beautiful vintage teacup, if possible 😉 x

Toasted Muesli recipe

toasted muesli

I loooooove homemade, toasted muesli. I have been making it for over 7 years, always variations of the same adapted recipe, and I still love it. Which for me is rare as I am nothing if not a fairweather friend when it comes to food (and well, most things…) but my love affair with this crunchy stuff has stood the test of time. It’s not only yum-tastic, but also fills me up and keeps me going much longer then any other breakfast. I used to hate breakfast (toast, meh, cornflakes, ugh,) but not since this bad boy came into my life. Ok, so you get it, I love toasted muesli.

So here is my recipe!

This makes a big batch (about 1.5kgs) which lasts only about a week in our house…

  • 1/2 cup of honey
  • 1/2 cup of oil. I use rice bran, but any veg oil will do (olive works fine)
  • 1/4-1/2 cup brown sugar (depends on your sweet tooth) or stevia or omit this altogether
  • 3 cups rolled oats
  • 3 cups quick porriage oats
  • 1 cup sunflower seeds
  • 1 cup LSA (optional)
  • 1 cup pumkin seeds/pepitas
  • 1 cup cashews (raw)
  • 1 cup descicated coconut
  • 1 cup bran
  • tablespoon ground cinnamon
  • dried fruit of your choice e.g. sultanas, cranberries, apricots etc (add after cooking)

The best thing about this recipe is it is very forgiving if you are not exact with your measurements. I just make it by eye now and it always turns out fine. Also feel free to substitute any of the nuts/seeds for ones you prefer or have handy, again, it doesn’t really matter as long as your base of wet ingredients and oats is the same(ish).

Method:

Pretty simple, turn your oven on to 180 C and measure out the first 3 ingredients into a small saucepan. Heat until the sugar has melted and it starts to boil (it sort of looks like ‘foam’) stiring all the time, for about 2 minutes, no longer. It was hard to photograph this stage as you need to keep stiring otherwise you will end up with toffee!oil, sugar and honey

Place all your other dry ingredients (except for the dried friut!) into a large deep baking dish. DSCF9097Mix them together (I use my hands) then pour over the oil mixture. Stir it thoroughly so all the dry ingredients are coated, making sure you have got into the corners of the pan (or bowl – of course you can do it in a mixing bowl fist – I don’t simply to save dishes).

Now pop the baking tray in the oven, and set a timer for 10 mins. You will need to stir the muesli every ten mins or so, otherwise the edges will catch and burn. It takes anywhere between 30 mins and 1 hour to cook, so just keep setting the timer and stiring untill it is a lovely, toasted, golden colour. It is a bit of a faff the first time but once you get to know how long your oven takes it is less so. I tend to turn off the oven when it’s done, give it a final stir and leave it in the oven until it’s cooled. Then once its cool you can add any dried fruit that you like (if any) and trasfer it to an airtight container until breakfast. Of if you are like me, pop some in a bowl to enjoy straight away! x Toasted muesli with homemade yoghurt breakfast of champions

Pimp my spoons

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(Sorry about low quality photos – waiting for my new iphone and can’t wait!)

Saw this done on pinterest (where else! I LOOOOOOVE pinterest!!!) and couldn’t resist giving it a go. Too easy, who doesn’t have old tester pots or leftover paints lying around!? All you need then is some plain wooden spoons, masking (painters) tape and a paint brush!

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So to make your plain old boring spoons instantly fabulous, just mask off a portion of the spoon that you want to paint, paint it with the colour of your choice, and leave to dry. I rested the bit of the spoon covered in masking tape on a tray edge so they dried evenly and didn’t stick to anything… When the first cost is dry, add a second coat and leave to dry again before removing tape.  (So HARD, I am sooo impatient!) Of course you could go out and buy some acrylic craft paint in a special colour if you want to spoons to match your decor… And if you really want them to see the distance and be safe to use in a dishwasher I’d probably add a coat of clear matt varnish, but I am much too slap-dash for that! I was so pleased that I made some as a gift for a friend’s birthday, and printed out a nice hand-typed recipe to go along with it.

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My lovely spoons chillin’ in their new home, a mason jar.

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