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Spicy Potato and Mushroom Gozleme

Posted on Apr 21, 2016 in Breads, Mains | 0 comments

  GOZLEME I think I might have hit the jackpot here! Well, the jackpot of family meals that is! Usually it’s 2 out of 3 people like the meal. But to get 3 out of 3 loving the meal and asking for seconds and thirds – then I’d call that a complete success. The meal jackpot! ūüôā We had been to the Saturday Harvest Market in the morning and Daz share a gozleme with the girls, and golly, it looks so yummy. And it got me a’thinkin’….gluten free gozleme. Over the years, I’ve done various gluten free “pastries” and bread for nann bread and roti and gozleme and quesadilla and martabak with mixed success. And usually I make up the recipes as I go along, and so they never get written down! It’s a one meal wonder! After the market I had such a craving for gozleme, and thought….I wonder if I used my¬†crumpet batter to make a gozleme pancake. And for the filling, I thought a lovely spicy potato and mushroom filling would be delush. Since I’ve gone a bit Snapchat happy, I did actually post the making of the crumpet batter, the spicy potato and mushroom filling and the gozleme. But….as snapchat only last 24 hours – it’s gone! I think I’ll try making a photo and upload it to the website blog. Just need some techy help with that….. Anyway, without much ado – treat yourself and your family to one of the most delicious meals you’ll have the pleasure to make and eat! Enjoy! ūüôā Buckwheat Crumpet Mix 450g flour ¬†– I used: 250g buckwheat/100g rice flour/100g tapioca starch 1 1/4 tsp salt 2 tsp sugar 3/4 Tbsp dry yeast 1/3 tsp hydrocolloid of choice – I use cellulose gum – please see notes on Buckwheat crumpet page. 550ml of liquid ( I used half rice milk and half water) ¬†– at room temperture or tepid – don’t make you liquid too hot or it’ll kill your yeast. Mix dry ingredients together. either in a large bowl or use a mixer (Kenwood, Kitchen Aid, food processor, Thermomix – whatever takes your fancy). Make a well in the centre and add half the liquid. Mix to combine. Add another 1/4 of the liquid and mix – getting rid of lumps. Add the remaining liquid. If you’re not using cellulose gum then you might come a bit unstuck. You want your mix to be half-way between a hot cake mix and a crepe mix. Set your mix aside to proof for 30 mins – 1 hour until it has doubled in size. Rate of rise will depend upon your kitchen temperature. Spicy Potato and Mushroom filling 1 large onion, chopped finely 6 cloves garlic, crushed 1/2 sweet potato, chopped into small cubes 3 large potatoes, chopped into small cubes 500g mushrooms, chopped finely 3 – 5 tsp...

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Chocolate Tofu Friendship Cake

Posted on Apr 6, 2016 in Blog, Sweet Tweets | 0 comments

Chocolate Tofu Friendship Cake “A problem shared is a problem halved” I find¬†staying at home hard. I’ll admit it. All my life adult life, I’ve either worked or studied – there’s been very little down time. Even when I went to Japan on a scholarship, I was busy taking classes at Uni, going from school to school doing¬†classroom observations or teaching English on the side to supplement our¬†meagre income. Sadly, the one time when I did have down time came with a number of other life changes: marriage breakdown, moving to a new state, strained relationship with my parents, starting a new relationship, and unemployment. I thought I was doing fine. But one day, around 3 ¬†months after I’d moved to Melbourne, I woke up and I started to cry. I felt like I couldn’t stop. I just sat on the sofa and I cried and cried and cried. So I got busy and went out from a long walk. I came home and baked some carob-apple muffins. But the whole time I felt like I wanted to cry. Darin came home and I pulled it together, and then when he went to bed, I sat on the sofa and started to cry again. I thought I was going mad. So many things were right in¬†my life. I’d found my soulmate who¬†I loved intensely and deeply, and he loved me right back. I’d lost a heap of weight and was super thin – so I felt so great about my body (enter eating disorder thinking here – not healthy body thinking!!). I was running and felt fit and healthy. I’d moved to an exciting, new city with great opportunities. But I’d hit a wall and I couldn’t get past it. I couldn’t get up. And I felt like I was breaking up inside. I wrote a poem back then to try to explain how I felt, and I now realise as a form of catharsis: I am a glass vase.¬† Not crystal, just glass. You can see right through me What comes in, and how it pours out. ¬† I once held flowers.¬† Everyone thought they were so beautiful. “How wonderful. How lovely”, they would say. I was their keeper.¬† I fed them. I held them.¬† I let them die.¬† ¬† Now my glass has cracks.¬† Some are small and superficial.¬† Maybe they’ve always been there.¬† But others are growing Larger and longer each day.¬† I can hold nothing.¬† Everything seeps away from me. ¬† Should the cracks grow and join I will break. I will not be a vase. I will be a broken glass jar.¬† Useful for nothing And dangerous in the shards I splinter.¬† ¬† Who will stop the cracks? Who will seal the faults? I cannot.¬† I feel them grow More and more each day.¬† And I cry. Because soon, unless help comes,¬† I will...

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Avocado Rock Cakes

Posted on Feb 29, 2016 in Blog, Snacks, Sweet Tweets | 0 comments

  I met my Dad’s parents – Nana and Pop – when I was around 12 years old. I had very vague memories of them as a child just before we left England to move to Australia. I think we were visiting them or staying with them the night before we boarded the flight for our new life in Australia – I was almost 4 years old. ¬†I remember walking with them and Mum on a frosty morning to the park and feeding swans. I can’t remember much more, and I think even when we lived in England, we rarely saw them. Anyway, they had finally come out from England to Tasmania for a holiday after years of making excuses. “Oh no. We could fly all that way. What about Poppet (the dog)?” “Oh no, we can’t leave just now, the garden is about to bloom and will need tending”. (It’s just as well you could smoke on flights back in 1983, or they would never have come!! Nana was a big smoker – 40 cigarettes a day for most of her life! I know!! Smoking on airplanes?? I know, it beggers belief really!). But this time Dad had bought them plane tickets, and they had no escape! ūüėČ They were here for just three days when they announced (in their very plummy and proper English accents): “we think Tasmania is the most beautiful place. We’ve decided to move here!” ¬†And move they did; both in their late 60s, Nana with chronic arthritis and Pop with two hip replacements. They came and their whole house! I’m sure they went home and everything just went from cupboard and drawer into box and was addressed: “Tasmania – the most beautiful place on Earth!” They were truly eccentric people from Pop waging war on the eucalypts that surrounded their garden and dropped bark on the lawn! He’d be out their everyday picking up the bark. He couldn’t stand it and through it looked so untidy. Errr, it’s not England, Pop, where autumn comes, you rake up the leaves and be done with it. They’ll keep dropping bark all year long!!! Nana would sit all day typing letters to her friends and family back in England (she couldn’t write well because of her arthritis), doing cryptic crosswords and reading history books. She lived on a diet of cigarettes, coffee, cheese sandwiches and rock cakes. She didn’t cook much, but made rock cakes and marmalade cake. I have her marmalade cake recipe which I love, (I have made some changes), but I don’t have her rock cake recipe. I had a hankering for rock cakes on Sunday, and I thought “what if”…..and so these bad boys were born. **AVOCADO ROCK CAKES!** I wonder what Nana would think? In all honesty (and I’m not just blowing my own trumpet), I’m not sure she’s be able...

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Buckwheat Crumpets/Buckwheat Quick Rolls

Posted on Feb 25, 2016 in Blog, Breads, Breakfast | 2 comments

Now once I give you this recipe – you’re all going to love me. You’re all going to want to come and beat on my door and give me a big cuddle. I just know. How do I know? Because this is an easy bread that you can knock up in around an hour (less time in the warmer weather). You can use them are crumpets, or make them thicker, cut them through the middle, and treat them like English Muffins or a flat roll. Just one bowl, not too many weird ingredients, a bit of elbow grease and you’re away. I actually got the idea from Miss B, who got the idea from me, and I¬†got the idea from an SBS food programme hosted by Rachel Khoo. Now I don’t normally watch Rachel Khoo – I just can’t stand the flirtatous glances at the camera under the lashes accompanied by clownish red lips. Sorry, Rach, I’m sure you’re a swell girl and one hellofa cook – but try a more neutral tone of lippy and stop treating the camera like you’re on a cheeky first date, and you’ll have an avid viewer in me. Anyway, ¬†Rachel made crumpets on her show, and I thought, “I could make them, I reckon!” ¬†Come Saturday morning, “what do you guys want for brekkie?” comes the usual question, as I stand in the teeny tiny kitchen in my goonie with Miss B and Little Miss looking at me through iPad sleepy eyes. “Humph, don’t know” is Little Miss’ grunted response. (She’s not a morning person). Miss B goes straight into brainstorming mode. “Well, we could have pancakes, or what about scrambled eggs, I know that Nixy and Morgen laid eggs yesterday Oooo! Crumpets. You could make crumpets.” OooooooKaaaaaay. Well, you find a recipe, B and we’ll see what we need. So off she trots and back she comes iPad in hand and proceeds to rattle off a recipe. Sounds simple enough, easy to GF. In go the flours and yeast and liquid,¬†give it a good razz to get rid of the lumps and then cover with a tea towel and set aside to proof until doubled in size. While that was happening, I’m trying to explain to Miss B what egg rings are. “You know, the round metal things that you put eggs in when you fry them.” “But you don’t fry eggs. Why do you have to put them into metal rings? Why do they have to be round? What’s wrong with odd-shaped eggs?” “Well, I don’t know. But I think I have some, because I bought them for other GF breading activities or for round pancakes.” “Why do pancakes have to be round? What’s wrong with odd shaped pancakes? They taste just the same.” Yep, OK. Thanks B. Now let’s just look for the egg rings. We didn’t find them,...

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Avocado-carob Granola

Posted on Feb 22, 2016 in Blog, Breakfast, Snacks, Sweet Tweets | 0 comments

Who doesn’t love granola? Come-on. It’s like the perfect “healthy” treat. You can nibble it like a little birdie, sprinkle it on your brekkie bowl. use it in muffins, sprinkle it in yoghurts, mix it into parfaits. What’s not to love? Well, not all granolas are created equal – equal in healthiness that is!! Some can be quite high in sugars¬†and/or fats. And that’s something that none of us need added to our daily nosh. I made an apple-blackberry crumble the other night and made the crumble with avocado instead of butter. It was sensational. You can find the recipe on the blog. But I made too much of the crumble mix, so I decided to turn the rest into granola. It turned out so much better than I’d hoped. And I’m kinda thinking that given that I dried it out – it’ll have a resonable shelf-life. Not sure. The jury is still out on that one. ūüôā ¬†I’ll let you know if I keep it long enough to find out! ūüėČ Let me know what you think. J x AVOCADO-CAROB GRANOLA 1 ripe avocado (don’t use a hard, watery or stringy avocado – it just won’t work. 2 Tbsp carob powder 3 – 6 Tbsp maple syrup – depending on your desired sweetness and how well the granola is sticking together pinch of salt 2 cups of nuts/seeds – I used walnut, raw almonds, sunflower seeds, buckwheat grouts. But any combinaton will¬†work. 1/3 cup coconut Dry roast nuts/seeds. Blitz to very coarse chop¬†in food processor. If you’re using buckwheat – add it with the coconut and avocado – you don’t want buckwheat flour. Add avocado, coconut, pinch salt, carob, maple syrup. Mix using a pulse action. Don’t give it a long razz – as you might end up with a gummy mess. Add 3 Tbsp maple syrup and taste and check for sticking-togetherness. If you need more, add another Tbsp. But only just a pulse action to mix. Transfer to a baking tray lined with baking paper. Jiggle the clumps into smaller lumps (granola style). Bake in very slow oven for 30 – 45 mins. Depends on your preferred level of crunch and hardness. Allow to cool and store in a jar. Use within a week. Tweet!    ...

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Sprouted Buckwheat Arancini

Posted on Feb 14, 2016 in Blog, Mains | 2 comments

I’m a perpetual over-sprouter. Whenever I sprout, I always do too much and then have containers of rogue sprouts sitting in the fridge that I can’t get through fast enough before they start to ferment. When I’m in the zone, I turn them into breads, or if I’m mindful, I throw them into brekkie dishes, muffins or stir-frys. But I’m not always on top of things and feel so cross with myself then I realise that I’ve wasted health-loving sprouts because of my lack of fridge organisation. Such was the case this week when I spouted buckwheat to make some healthy Coco Pops. I used around 300g, but I had a hearty cup of sprouts left. So into the fridge they went with my usual thought, “oh, I’ll be able to use them in…..”, knowing full well that come next weekend, I’ll be turfing them into the compost for the chickens and worms to enjoy. So last night I was feeling like something hearty. I’d been feasting on massaged green salads for a week as a celebration of the gorgeous summer weather and making the most of my market haul from The Old School Farm stand. So I did a fridge hunt – spare rice, sprouted buckwheat, tomato passata….and it got me thinking. Arancini – yum!! Just what I felt like. Rich, hearty, filling and nourishing – and I could use up the lovely buckwheat sprouts and spare rice I had floating around. SPROUTED BUCKWHEAT ARANCINI (Feeds 2 to 4 depending upon your serving size and appetite ūüėČ This meal served my family of 4 – that’s two small eater ¬†and two big eaters) 1 red onion, finely chopped 2 to 6 cloves garlic, finely chopped (amount is to taste depending upon the garlic potency and your garlic preferences) 1 medium potato or sweet potato, grated Splash of white/red wine 1 large carrot, grated 1/2 to 3/4 cup cooked rice – arborio rice is great as it will stick better, but medium grain brown/white rice will work OK. 1 ¬†to 1 and 1/2 cup sprouted buckwheat grouts 2 to 4 Tbsp flour of choice (I used buckwheat, but chick pea flour is also good) Harissa to taste – I used around 3 Tbsp of my home made harissa – but it was quite mild in heat, but very flavoursome. Opt: Squeeze of lemon – if the harissa is a bit flat. 1 large Tbsp nut butter of choice or tahini 1 large Tbsp smokey paprika Salt and pepper to taste HEAT OVEN to 180oC METHOD: In a heavy frypan, saute onion and garlic until softened. Add grated potato and paprika. Keep the mix moving to stop it sticking and as the potato starts to soften deglaze the pan with a splash of wine or water or ACV. Drop heat to a medium heat. Add carrot and rice and keep...

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Birdseed Chocolate Tahini Cake

Posted on Oct 13, 2015 in Blog, Sweet Tweets | 0 comments

Every so often you get it right!! ¬†It’s like all the stars align, and all your baking “get-it-on” gets it on!! Well, this cake is the result of these happy happenings. This chocolate cake is light and soft, but rich and decadent. It is easy to make (think one bowl wonder here or food processor party!) It doesn’t have any weird aftertaste, and you won’t have people frowning as they eat it saying, “I can taste something a little odd…..what is that….?” ‘It’s egg, dairy, nut, refined sugar, and gluten free! You can fill and dress it up any way you like. Plus, it can be cut and shaped, iced, ganached or carameled to suit any occasion. Like I said. It’s a winner! Give it a whirl and let me know what you think!!   Birdseed Chocolate Tahini Cake 50g maple syrup 80g dates soaked in boiling water 150g boiling water 1.5 tsp vanilla essence or extract 2 tsp apple cider vinegar or white vinegar 220g rice (or other dairy free) milk 50g oil (EVOO is excellent) 75g (3 Tbsp) tahini 150g Birdseed All-Purpose Flour (or 50g buckwheat, 50g rice flour, 50g tapioca) 50g pure cocoa powder 25g puffs (blitzed a little if you choose big ones – buckwheat or sorghum)¬†(millet/buckwheat/rice/sorghum puffs work well) 1.5 tsp baking powder 1/4 tsp bi-carb soda Pinch salt Heat oven to 180oC Add dates to boiling water and allow to soften. Sift Birdseed flour, cocoa, baking powder and bi-carb soda ingredients together. Add in puff flour and salt and mix well. Put sugar, oil, tahini and vanilla extract into a mixing bowl and mix to combine the sugar into the oils. Add vinegar to rice milk Pulp the dates to make a smooth paste and add to the sugar mix. Add the flour blend and the milk/vinegar mix and stir well to combine. Immediately transfer to mini-baking cups or a large greased and lined tin. Cook in an 180oC oven until the cake springs back when touched or a skewer comes out clean (around 15 – 20 mins for mini cakes and 20- 30 mins for a larger cake). Avoid over-cooking the cake ‚Äď as it will dry out. Allow to cool for 10mins and then turn out from tin. Top with chopped bananas and drizzle to caramel sauce (recipe on Blog under SWEET...

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Roast Beetroot Chick pea Cashew Salad

Posted on Sep 20, 2015 in Blog, Mains, Salads | 1 comment

One of the things I love about summer is the abundance of¬†salads.¬†Now don’t get me wrong – in our modern world where you can have access to and eat out of season all manner of fruits and veggies – I love and do eat buckets of raw foods during winter. But in summer, everything seems more crispy and more sweet and more nourishing – more gimme-gimme-gimme! Maybe it’s because we’re eating with the seasons, or maybe it’s because warmer weather means a desire for cooling salads. Whatever the reason – pass me the salad! The other week, I got some dear little beets from the market and that got me a’thinkin’. “How about some Roast Beetroot Hummus”. But the food processor and the blender are both out of action until spare parts arrive from Breville. So I decided on a Roast Beetroot Chick Pea salad. I mean, it is essentially the hummus, but not all chopped up. ūüôā And can I just say – it was delush! ¬†I’m sure that lentils or cranberry beans would work just as well as chick peas. Woo-hoo! Let the imagination roll! I hope you enjoy it. ROAST BEETROOT CHICK PEA SALAD 4 x smallish beetroots roasted in the oven and then peeled and chopped into small bite-sized bites. 400g of chick peas, soaked and cooked until al dente (or a can of chick peas, drained and rinsed) Cos lettuce and beetroot leaves, washed and dried 1 x stalk of celery, finely chopped 1 x carrot, peeled into ribbons or spiralized 10cm x cucumber,¬†peeled into ribbons or spiralized 10 chives, snipped into little bits CASHEW BALSAMIC VINEGAR DRESSING 4 Tbsp cashew paste (100% cashews – no salt, oil nor sugar added). OR 70g cashews dry roasted and blitzed to a smooth¬†paste in a food processor. Hot water to thin the cashew paste – around 4 – 6 Tbsp or more to get the desired consistency 1 – 2 Tbsp balasmic vinegar – choose a good quality one (adjust for¬†taste) 1/8 – 1/4 ¬†tsp salt (adjust for¬†taste) Add¬†everything together and give it a good mix to combine. Adjust vinegar and salt to taste. Line the bowl with your lettuce and beetroot leaves. Toss in some ¬†celery, carrot ribbons or spirals and cucumber ribbons or spirals. Mix the chick peas with the half the dressing and toss through the beetroot. Add the beetroot and chick peas to the salad and serve with the extra dressing on the side. Serve with crusty bread and enjoy in the promising sunshine of spring.  ...

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French Lentil Carob Brownies FAILSAFE

Posted on Sep 19, 2015 in Blog, Sweet Tweets | 0 comments

  Now, I’ve been trying to avoid chocolate since I started the FAILSAFE (around 2.5 months ago). I’m no longer low salicylate, but I’m keeping an eye on my thresholds and adhering to some strict rules – no coffee, tea, herbal teas, alcohol and chocolate. But we all need a little treat every now and then. However, one of the things about being on the FAILSAFE diet is that sweet treats are NOT¬†in short supply. But then again most of the recipes for FAILSAFE sweets aren’t really all that healthy and don’t always consider sugar as they should. So on the back of my sucess with the Chocolate Bean Brownies, I started thinking. What about carob? And what about lentils? Carob is an easy and obvious substitution. But why lentils? I did like the bean brownies, don’t get me wrong. But I felt that they were a little heavy. So I thought, how¬†about giving lentils a whirl? They’d certainly work in a similar way to beans in the brownies, but would probably be lighter and easier to digest. So upon boiling up too many puy lentils (French lentils) the other day, I thought, “Giddy-up” – it’s brownie time! And without much ado ‚Äď here‚Äôs the recipe. I highly recommend you give it try. It‚Äôs super easy ‚Äď food processor easy! ¬†Super yummy. Kids will love out! It‚Äôs low fat, low sugar, dairy free, egg free, gluten free. I‚Äôve made a few Birdseed-FAILSAFE quirks in the recipe. I recommend leaving the brownies in the fridge for a couple of days – as I think that the flavour improves after a bit of resting time. Happy baking!   BIRDSEED FRENCH LENTIL CAROB¬†BROWNIE 200g lentils cooked to soft and well drained (I used French lentils, but I’m certain that you could use any variety of lentils) 70g cup of freshly roasted cashews¬†¬†(OR almond meal or hazelnut meal or pepita meal or sunflower meal‚Äď whatever takes your fancy. However, only cashews will be FAILSAFE) ¬Ĺ cup millet or quinoa¬†puffs. Just adds a textural difference into the brownie and some lightness. 3 Tbsp carob¬†powder 1 tsp baking powder ¬ľ tsp salt 1 Tbsp vanilla essence 130g¬†(¬Ĺ cup) maple syrup 50g (¬Ĺ cup)¬†rice bran oil or canola oil 80g (¬ľ cup)¬†rice milk ¬Ĺ tsp vinegar (you can omit this for low salicylate – but the vinegar does help to activate the baking powder a little) Heat oven to 165oC Cooked the lentils¬†and drain ¬†well. Put the lentil and cashews into a¬†a blender or food processor and whizz well. Add in the¬†puffs, carob, baking powder and salt and give it all a whizz to combine. Add¬†the maple syrup, vanilla essence, oil, milk and vinegar and whizz until everything is mixed (don‚Äôt overmix). Pour into prepared tin and cook in a moderate oven for around 25 – 35 mins. Once the edges are cooked and pulling away...

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