Ancient Grains Bread (soft & fluffy!)

Ancient Grains Bread

Ancient Grains Bread

To make a 750g loaf. This was delicious with home made peanut butter.

Ingredients

  • 290ml water
  • 2T oil (I use rice bran oil)
  • 1 1/2 tsp salt
  • 2T sugar
  • 3c bread flour
  • 2 T mix of:
    • Linseed
    • Pumpkin Seeds
    • Sunflower Seeds
    • Buckwheat
    • Puffed Quinoa
    • Coconut Thread
    • *You can mix this yourself or Hubbards conveniently sell a Seeds & Ancient Grains Mix
  • 2T milk powder
    • Baby formula also works and has the benefit of fortifying it with added vitamins & minerals!
    • Can replace with Almond Milk powder or Coconut Milk powder.
  • 3 tsp bread improver yeast

Allergies: soy free, egg free, dairy free* nut free.

Directions

  1. Put everything into the breadmaker in order listed. Select Dough only.
  2. When it finishes, select Dough only again so that it goes through another knockdown/rising cycle.
  3. Take out dough, knead for a couple of minutes, and place in bread tin. Let it rise while oven heats.
  4. Heat oven to 220’C.
  5. Bake at 220’C for 10 minutes, then at 180’C for 30 minutes; you may want to lower the oven tray when you turn the temperature down. I also recommend removing the loaf from the bread tin for the last 5-10 mins of cooking to allow even browning along the base.
  6. Bread should sound ‘hollow’ if you take it out of the tin and knock on the bottom.

Note: This will not turn out the same if you simply cook it in the breadmaker (it will be okay but not amazing) because the bread is contained by the size of the breadmaker and you can’t vary temperature and distance from heat.

Tip: A longer rising time will result in fluffier bread. I have sometimes done 4 knockdowns (two lengthy and two short) and 4 rising times meaning that the bread with 4-8 hours of ‘proofing’ before baking. Gluten based bread loves getting knocked around; all that kneading and rising helps to elasticate the dough and allows the gluten + yeast to work together to create tiny air bubbles.

If you’re interested in the chemistry of breadmaking check out this great post from Serious Eats.

Did you know? A commercial bakery will go from start to bag in 3 hours or less when making bread; traditional methods (and sourdoughs) take 18-25 hours. One theory behind rising numbers of gluten sensitivity and celiac disease is our move away to industrialized baking; a longer rising time results in decreased gluten proteins as they break down and change. It’s something to think about if you’re considering decreasing gluten in your diet.

Ancient Grains Bread

Ancient Grains Bread

What are turbinates and why do they need surgery to reduce them? (Are you sleeping badly? This may be why!)

What do swollen turbinates look like

What do swollen turbinates look like

If you’ve never heard of turbinates before then you’re not the only one! As long as they’re working well then the subject is unlikely to ever come up; they are also not something that your regular doctor (GP) is able to review – finding out there’s a problem first requires a referral to an Ears Nose Throat (ENT) specialist because of the symptoms you are experiencing.

Your turbinates can have a surprisingly large impact on your quality of sleep; this is especially true in young children and the problems are even more exacerbated if they also have troubles with their ears, adenoids, and tonsils.

What are turbinates?

Turbinates are bony structures (covered in moist tissue called the nasal mucous membrane). Inside your nose there are three sets of turbinates: upper (superior), the middle, and the lower (inferior).

Lateral nasal airway

Lateral Nasal Airway: Turbinates, Adenoids, Eustachian Tube Opening

Why do we need turbinates? What do turbinates do?

The turbinates have several important functions:

  • Help warm and moisturize air as it flows through the nose.
  • Protect the openings into your paranasal sinuses.
  • Help create airflow through your nose (important for your sense of smell!).
  • Trap micro-organisms (like viruses) and pollutants (like pollen).
  • Help the voice to resonate (i.e. they affect how we sound).
  • Produce mucous to help clean out the nose and assist the cilia in their work.
  • Help to regulate pressure in the sinuses.
  • Help the nose and sinus cavities to drain.
  • The turbinates play an important mechanical function when we sleep.  When you sleep on the right side, with the right turbinate down, over time the right turbinate fills up with fluid and expands so that it pushes against the septum; this makes you turn on the left side until that side fills up and turns you again. If the turbinates are not functioning correctly then you may wake up feeling cramped and sore with achey muscles.
Turbinates and sinus cavities

Feeling the pressure? Healthy turbinates help regulate pressure and drainage of the sinus cavities.

What causes turbinates to swell?

One of the most common causes of swollen turbinates (turbinate hypertrophy) are airborne allergies (allergic rhinitis) such as grass or weed pollen, birch tree pollen, or dust mites.

Other causes can include repeat upper respiratory infections, hormones, drugs, medication (i.e. as a complication from long-term nasal spray use).

Healthy inferior turbinate

Healthy inferior turbinate – you can see quite clearly that there is a tunnel for air to flow freely past the turbinates.

Swollen turbinates

Swollen turbinates – you can see how they have swollen and are bulging out across the airway to the nasal septum.

What are the possible side effects of swollen turbinates?

  • Stuffy nose
  • Headache
  • Facial Pain
  • Pressure (often in forehead). In young children this may result in behavioural issues, trouble concentrating, or head banging.
  • Nasal drip
  • Loss of Sense of Taste and/or Smell
  • Mouth breathing, noisy breathing, and/or snoring. This is especially problematic if adenoids and/or tonsils are also swollen and obstructive sleep apnea develops.
  • Fatigue. Children might seem like they’re getting enough hours of sleep but in reality the quality of sleep is poor because their body is struggling to get enough oxygen through the night. It’s a bit like starting each day on a half tank of gas.
  • Sore, cramped, achey muscles in the morning. Healthy turbinates play an important mechanical function when we sleep; they are key to helping us unconsciously change which side we are sleeping on through the night.
  • Developmental delays. Sleep is critical for young children. During those early years, they are rapidly growing and learning. They need sleep to focus during the day; to have time for their brain to make connections between all the things they have learned or experienced; and their brain releases a growth hormone while they sleep. Poor sleep, fatigue and pain/discomfort, trouble hearing: these can make it harder for them to stay on track.
  • Behavioural difficulties. Poor sleep, fatigue and pain/discomfort, trouble hearing: these can result in daily misery that children don’t know how to express.

Why do turbinates need surgery?

An Ears Nose Throat (ENT) specialist will be able to examine the interior of the nose quickly and painlessly during outpatient appointments; they may also opt for imaging scans such as x-ray or CT.

It is likely that they will suggest trying non-invasive means initially to see if this reduces the swelling, This is likely to involve a steroidal nasal spray and anti-histamine medication (in the case of allergic rhinitis). They may also recommend additional saline spray / drops to help keep the nose irrigated, or using a humidifier.

If these options do not work an symptoms have not been alleviated then they are likely to recommend surgery. Note: it is important that turbinates are reduced (not removed) and they will slowly regrow; in order for them not to become swollen again, any other underlying issues must still be addressed.

What does turbinate reduction surgery (turbinoplasty) involve?

Turbinates perform highly important functions and removing them entirely can cause a raft of new issues; surgeons will normally opt to reduce the turbinates. There are different methods that can be used; some remove tissue and others aim to shrink them through other means.

A procedure called submucosal resection is a common technique used to treat enlarged turbinates. With this procedure, the lining of the turbinate is left intact, but the “stuffing” from the inside of the turbinate is removed. As the turbinate heals, it will be much smaller than before surgery. Sometimes, this resection can be performed with a device called a microdebrider. This device allows the surgeon to remove the “stuffing” through a small opening in the turbinate. In some instances, more of the turbinate is removed.

Some of these methods shrink the turbinates without removing the turbinate bone or tissue. These methods include cauterization, coblation, and radiofrequency reduction. In each of these methods, a portion of the turbinate is heated up with a special device. Over time, scar tissue forms in the heated portion of turbinate, causing the turbinate to shrink in size.

Turbinoplasty is generally an outpatient procedure performed under general anaesthetic and patients can go home the same day.

Want to find out more about surgery or risks? The American Rhinologic Society has useful information.

What happens after surgery?

You can expect to have pain, fatigue, nasal stuffiness, and a clear fluid nasal discharge for several days after surgery. If this was the only surgery being performed then pain is generally mild  and typically well controlled with pain medications. A saline spray and/or steroidal nasal spray are likely to be recommended to use for several weeks after the surgery.

Swelling as a result of the procedure means that there may still be snoring for a week or two after the surgery, as well as a general feeling of stuffiness. The fluid discharge will generally begin to improve and crust after the first week.

Patients may be off school or work for a week and are recommended to avoid strenuous activity for two to three weeks afterwards.

 

What are tonsils and why do they need removing? (What is a tonsillectomy or adenotonsillectomy?)

How inflamed tonsils compare with normal tonsils

How inflamed tonsils compare with normal tonsils

What are tonsils?

Tonsils are soft tissue located at the back of your throat; they are part of the body’s lymphatic system (so are adenoids). When they are working properly, they help to recognise bacteria and viruses entering through the mouth and produce white blood cells to fight off infection.

Tonsils are particularly useful during childhood while the body is still encountering new bacteria and viruses for the first time and building up the immune system. Doctors seem to be of differing opinion as to how useful they are as adults; I’ve some that have called them redundant and unnecessary, I’ve also met other doctors who view removing them as an absolute last resort.

Why do tonsils need removing?

Tonsils may temporarily swell while fighting infection, sometimes they become so swollen that they result in a very sore throat and fever (tonsilitis), they may also partially obstruct the airways and not respond to non-invasive treatmeants.

Surgery may be recommended to help treat:

  • Multiple case of tonsillitis (seven cases of tonsillitis or strep in the last year, or five cases or more over each of the last two years).
  • Breathing problems related to swollen tonsils
  • Frequent and loud snoring
  • Periods in which you stop breathing during sleep (sleep apnea)
  • Bleeding of the tonsils
  • Trouble swallowing chewy foods, especially meats
  • Cancer of the tonsils

Back in the 1980s, having your tonsils out was kind of a childhood rite of passage. It was a very common procedure and often parents had already experienced a tonsillectomy in their own childhood. Medical opinion has now swung in a different direction and there is a more stringent list of criteria that often needs to be met (as well as requiring parent consent / advocacy). For a balanced medical opinion, try this post by Christopher Johnson (a pediatric intensive care physician) .

What is tonsil grading?

Surgery is most likely to be recommended if tonsils are consistently swollen at Grade 3 or Grade 4 coupled with other complications (such as snoring and/or sleep apnea).

What are the 4 grades of swollen tonsils

What are the 4 grades of swollen tonsils?

Basically tonsils are graded based on how much of the airway they block.

  • Grade 0 = tonsils are within the the tonsillar fossa
  • Grade 1 = tonsils obstruct 0-25% of oropharyngeal airway
  • Grade 2 = tonsils obstruct 26-50%
  • Grade 3 = tonsils obstruct 51-75%
  • Grade 4 = tonsils obstruct 75%

What are the possible side effects of swollen tonsils?

  • Fever / temperature. Keep in mind that children can react in their own individual ways – they may keep getting low grade temperatures instead of a fever.
  • Runny nose and congestion (as well as the sore throat).
  • Difficult or painful swallowing.
  • Swollen and tender glands (lymph nodes) on the sides of the neck.
  • Bad breath.
  • Fever and chills.
  • Tiredness and headache.
  • Stomach upset or pain.
  • Mouth breathing, noisy breathing, and/or snoring (due to enlarged tonsils blocking the airways). Obstructive sleep apnea. The swollen tonsils and/or adenoids can intermittently block airflow. It sounds like your child is silent and then there’s a big noisy sucking in of air.
    • In Miss 2 it can be so loud that I can hear it through her closed bedroom door and can sound like something’s fallen off a shelf and hit the floor! It’s a crappy and frightening thing as a parent that can result in just sitting with them in the dark either to check that they are breathing or to give them a gentle nudge to help them breathe again. If you’ve spent time with them hooked up to an oxygen saturation monitor then you’ll be familiar with what a stark difference there is between their oxygen levels when alert and upright versus lying prone to sleep.

  • Fatigue. They might seem like they’re getting enough hours of sleep but in reality the quality of sleep is poor because their body is struggling to get enough oxygen through the night. It’s a bit like starting each day on a half tank of gas.
  • Developmental delays. Sleep is critical for young children. During those early years, they are rapidly growing and learning. They need sleep to focus during the day; to have time for their brain to make connections between all the things they have learned or experienced; and their brain releases a growth hormone while they sleep. Poor sleep, fatigue and pain/discomfort, trouble hearing: these can make it harder for them to stay on track.
  • Behavioural difficulties. Poor sleep, fatigue and pain/discomfort, trouble hearing: these can result in daily misery that they don’t know how to express.

Keep in mind that young children (i.e. toddlers) may not be able to describe their symptoms to you and it may not even occur to them to do so (especially if they chronic health issues). They may also be confused by referred pain; the ears and throat share nerves (as well as being linked by eustachian tubes) so they may say their ear is sore when the infection is actually in their throat. Another possibility is if they keep exhibiting teething type behaviour well after all their teeth are in (i.e. chewing on fingers or a dummy constantly, lots of drool) combined with a temperature and bad breath – the cause may actually be their tonsils!

What does surgery (a tonsillectomy) involve?

Surgery will normally take place at a hospital (probably as an outpatient). The doctor will review medical history in advance and make recommendations about pausing medications. You will normally be advised not to take anti-inflammatory medications within 7 days of surgery. They will also discuss post-operative pain medication.

The day of the surgery will involve a period of fasting; food or water won’t be permitted because they can impact the anesthetic. It’s a good idea to have family support and a game plan of how to distract your child; an older child may understand why they can’t eat but a toddler is likely to just focus on the fact that they are off routine and they are HUNGRY!

During surgery, your child will be under a general anesthetic. The surgeon will enter through the mouth and the tonsils will be removed with an electrical cauterizing unit.  You can watch videos of surgery on YouTube but they can be a bit difficult to stomach; I preferred this video of a digital tonsillectomy surgery.

adenotonsillectomy

Adenoids and tonsils

Often the adenoids will be removed at the same time as the tonsils (if they are also swollen); this is termed an adenotonsillectomy. Click here for information about the adenoids.

What happens after surgery?

Depending on the age of your child, they may keep them in the hospital overnight for monitoring or they may go to a recovery room and then go home the same day. You should be given a pamphlet with information about post-op care (i.e. like this tonsillectomy guide).

Your child may feel quite groggy and tired for the next few days and also have some nausea; vomiting once or twice is normal but contact your doctor if vomiting persists.

A light, cool diet for the next few days is generally recommended (avoid hot liquids or spicy food) but doctors will often recommend that children eat whatever they want – the abrasion from bread or crackers will actually help to clean the area. (That’s not to say there won’t sometimes be screaming pain because a sharp cracker edge has just struck the surgical site).

Some doctors will prescribe antibiotics. They will normally be prescribed painkillers (like Pammol and Tramadol) and anti-inflammatories (like Nurofen); if your child won’t take the fully funded options consider buying over-the-counter replacements (for kids) that have been flavoured.  It is important to keep on top of their medication (including waking them up around the clock for a few nights) as the pain is severe; it will often peak somewhere around around Days 5-9 due to the way the membranes heal and can be excruciating.

It’s important to keep them rested and hydrated – even if this means just getting small regular sips of water, lemonade ice-blocks, or melty ice=cream into them; overall, the fluids are more important than food.

Common side effects will include:

  • Swollen tongue
  • Bad breath (like a hyena!)
  • White coating on the tongue
  • White scabs over the tonsils

Your doctor will talk you through potential complications and when to seek immediate medical care – i.e. if bleeding occurs (it can be life threatening); they may be able to resolve with medication or surgery may be required.

They need lots of rest for two weeks to promote healing and will be off school during this time due to the risk of infection.  They will also generally have several weeks off sports, exercise, and swimming.

Keep in mind that removing tonsils may only be one part of a wider treatment plan. If the chronic inflammation was linked to allergies then you will still need to work with a doctor to create an ongoing allergy treatment plan.

Baked Meatballs (easy to make)

Baked Meatballs

Baked Meatballs & Onion Rings

I haven’t made meatballs in the past; for some reason I thought they would be really tricky to make. I found these to be super easy and have now made them both in passata and oven baked. The two cooking styles create different textures – if you cook in oven they will be drier and denser (good to dip in an accompanying sauce) whereas meatballs cooked in passata they will have a softer, moister mouthfeel. Both ways are great!

This recipe will make a big batch of meatballs so feel free to halve it if desired (or to cook half in oven and half in passata to enjoy both styles!)

Tip: Baked meatballs are really just little round sausages (a great way to market them to toddlers) so they are easy to play around with flavours. Why not try Lamb & Cumin, Chicken & Cranberry, or Pork & Apple instead of the traditional Beef & Onion!

Ingredients

Meatballs

  • 150g breadcrumbs / gluten-free breadcrumbs / cooked quinoa
  • 3/4c milk / almond or rice milk
  • 600g beef mince (ground beef)
  • 1 small finely chopped onion
  • Optional: 1/2c parmesan cheese (powder or finely grated)
  • 1T ground chia seeds
  • Salt & pepper
  • Parsley (dried or finely chopped fresh)
  • Chives (dried or finely chopped fresh)
  • Garlic (dried granules or crushed fresh garlic)

Allergies: gluten free*, dairy free*, egg free, soy free, nut free.

Directions

  1. Preheat oven to 180’C.
  2. Soak the breadcrumbs in the milk until the liquid has been absorbed.
    • If you’re using cooked quinoa instead: put the quinoa in the mixing bowl for the next step and add the milk after the other ingredients are roughly combined (you may not need to add all the milk).
  3. In a large mixing bowl, add all of the meatball ingredients (including the soaked breadcrumbs). Mix until combined. The mixture will be a little sticky but should be thick and not overly wet.
  4. Lightly oil your hands and roll meatballs; I like to do lots of small ones (approx. 2T of meat mix). Sit the rolled meatballs on a sheet of baking paper (on an oven tray).
  5. Bake for 18-25 minutes (or until no longer pink in the middle).
  6. Serve as a snack with a dipping sauce, or serve with pasta sauce and spaghetti, gluten-free pasta, or rice noodles.

Tender and delicious Italian American meatballs in tomato passata

Gluten Free Italian American Meatballs in Pasta Sauce

Gluten Free Italian American Meatballs in Pasta Sauce

I haven’t made meatballs in the past; for some reason I thought they would be really tricky to make. I found these to be super easy and have now made them both in passata and oven baked. The two cooking styles create different textures – if you cook in passata they will have a softer, moister mouthfeel whereas oven baked meatballs will be drier and denser (good to dip in an accompanying sauce). Both ways are great!

This recipe will make a big batch of meatballs so feel free to halve it if desired (or to cook half in passata and half in the oven to enjoy both styles!)

Ingredients

Meatballs

  • 150g breadcrumbs / gluten-free breadcrumbs / cooked quinoa
  • 3/4c milk / almond or rice milk
  • 600g beef mince (ground beef)
  • 1 small finely chopped onion
  • Optional: 1/2c parmesan cheese (powder or finely grated)
  • 1T ground chia seeds
  • Salt & pepper
  • Parsley (dried or finely chopped fresh)
  • Chives (dried or finely chopped fresh)
  • Garlic (dried granules or crushed fresh garlic)

Tomato Passata

  • 2x 700g jar tomato passata
  • Fresh basil (finely chopped)
  • Sugar
  • Salt & Pepper

Allergies: gluten free*, dairy free*, egg free, soy free, nut free.

Directions

  1. Soak the breadcrumbs in the milk until the liquid has been absorbed.
    • If you’re using cooked quinoa instead: put the quinoa in the mixing bowl for the next step and add the milk after the other ingredients are roughly combined (you may not need to add all the milk).
    • You can do Steps 2 & 3 while the breadcrumbs are soaking. The pasta sauce will then simmer while you carry on making the meatballs.
  2. In a large pot (or electric wok), mix the tomato passata, basil, sugar, salt, pepper to your taste.
  3. Bring the sauce to a boil over a medium heat and then reduce to simmer.
  4. In a large mixing bowl, add all of the meatball ingredients (including the soaked breadcrumbs). Mix until combined. The mixture will be a little sticky but should be thick and not overly wet.
  5. Lightly oil your hands and roll meatballs; I like to do lots of small ones (approx. 2T of meat mix). You can sit the rolled meatballs on a sheet of baking paper or a lightly oiled plate until you’re ready to cook them.
  6. Add the meatballs to the simmering sauce.
  7. Give a gentle stir after 5 minutes. Cover and simmer for another 35 minutes.
  8. Remove the lid and simmer for another 5 minutes.
  9. Serve with spaghetti, gluten-free pasta, or rice noodles.

 

Gluten Free Berry Muffins

Gluten Free Berry Muffins

Gluten Free Berry Muffins

I love experimenting with gluten free flours. This is a different recipe again from the gluten free Vanilla Cupcakes and moist Chocolate Cupcakes. I was really stoked as Miss 2 kept asking for more of the mini ones and her playdate didn’t notice they were gluten free!

Like most gluten free baking, these are best served same (or next day); I free flow the rest in the freezer and pull them out as needed.

Ingredients

Group 1

  • 1 cup hot water
  • 1/2 cup neutral vegetable oil (like Rice Bran oil)
  • 1 egg
  • 1 tsp vanilla
  • Generous pinch ground cinnamon

Group 2

  • 3/4 cup sugar
  • 1 cup superfine white rice flour
  • 1/2 cup garbanzo flour (also called chickpea flour)
  • 1/4 cup oat flour
  • 1T sweet (glutinous) rice flour
  • 1/4 cup cornstarch (cornflour)
  • 1/2 tsp guar gum
  • 1/2 tsp Baking Soda
  • 1/2T Baking Powder
  • 1/2 tsp salt

Other ingredients

  • 1/3 – 1/2 cup frozen berries
    • I recommend raspberries and blueberries.
  • Raw unrefined coconut sugar

Allergies: dairy free, soy free, gluten free, nut free.

Directions

  1. Preheat the oven to 180’C.
  2. Whisk together the ingredients in Group 1. This helps to aerate the mix. You can use a stick blender or I used the food processor (with a plastic mixing attachment, not a metal cutting blade!).
  3. Sift together the ingredients in Group 2.
  4. Mix the combined dry ingredients into the whisked liquid.
  5. Prepare the frozen berries and mix in gently.
    • Raspberries crush really easily into tiny teardrops (which provide a pretty pink speckled effect when baked); blueberries are already a good size; boysenberries are large enough to need cutting in half.
  6. Pour into cupcake / muffin trays.
    • I made 6 large and 12 mini cupcakes.
  7. Preheat the oven to 180’C. The mixture will thicken slightly while the oven heats.
    • The mix will appear very runny compared to a gluten mix – the rice flour and cornstarch will cause it to thicken as it cooks.
  8. Bake at 180’c for approx. 25-35 mins or until cooked.
    • I found the mini muffins took 25 mins and the normal ones took 35 mins.

 

Icing 

I liked these with dusted with coconut sugar. I pulled them out of the oven after approx. 15 minutes (once they had risen), dusted with coconut sugar, and then placed back in the oven to finish baking.

I also have recipes for other icings that don’t use any artificial colours, glycerin, additives etc.

Chocolate Buttercream Icing (allergy friendly)

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting

This is a great frosting to use with Gluten Free Chocolate Cupcakes, the Crazy One Dish Chocolate Cake, or the Chocolate Irish Potato Cake (vegan). I made a vegan version of this frosting for my daughter’s 3rd Birthday (using Nuttelex + coconut milk) and it tasted divine!

Ingredients

  • 115g softened butter, or allergy friendly spread like Nuttelex
  • 2 cups icing sugar
  • 1/2 cup Dutch Cocoa Powder
  • 1/2 tsp vanilla essence
  • 1 – 3 Tbsp milk (dairy, rice, or coconut)
  • Optional: 1/2 tsp espresso powder

Allergies: gluten free, dairy free*, soy free, egg free, nut free. Vegan*.

Directions

  1. Whip the butter.
  2. Sift in 1 cup icing sugar, cocoa powder, and espresso powder. Add the vanilla and milk.
  3. Beat until smooth.
  4. Slowly beat in the rest of the icing sugar to give a good consistency for frosting.

How to make allergy free Peppermint icing

After Dinner Mint Chocolate Cupcakes (Gluten Free!)

After Dinner Mint Chocolate Cupcakes (Gluten Free!)

It continually amazes me how many products contain hidden sources of soy. I wanted to make a peppermint icing but Natural Peppermint Essence at the supermarket contains: Glycerine, Alcohol, Water, Peppermint Oil. That might not sound so bad but our lengthy food allergy journey had me wondering what Glycerine actually is.  Research shows it’s sometimes made from animal fat but mostly it’s made from vegetable oil..with soybean oil being extremely likely.

I liked this on the Gluten Free Chocolate Cupcakes 🙂

Ingredients

  • 100% Peppermint herbal tea bag
  • Boiling water
  • Gluten free icing sugar

Directions

  1. Steep the tea bag in 1/4 cup boiling water.
  2. Make your cupcakes. (This gives the peppermint time to steep and the water time to cool.)
  3. Slowly mix the peppermint water into icing sugar.
  4. Ice your cooled cupcakes. We like them on gluten free Chocolate Cupcakes.

Note: Herbal / fruit teas work to create other flavour icings as well. Check out this naturally pink icing on vanilla Gluten Free cupcakes.

Moist & delicious Chocolate Cupcakes (gluten free!)

I love chocolate. I’ve posted a few chocolate recipes like the Crazy One Dish Chocolate Cake and the Chocolate Irish Potato Cake, and I’ve posted some make-from-scratch gluten free recipes like the Vanilla Cupcakes and the all natural pink berry flavoured icing. I wanted to play around in the kitchen with some different gluten free ingredients and make a wonderfully chocolatey and moist cupcake that also wouldn’t be packed with sugar – I prefer to balance my cakes so there’s more chocolate flavour in the cake and then extra sweetness in the (optional) icing. Miss 2 loved these with all natural peppermint icing or the Chocolate Buttercream icing (dairy free).

Ingredients

Group 1

  • 1 cup hot water
  • 1 tsp instant coffee powder
  • 1/2 cup neutral vegetable oil (like Rice Bran oil)
  • 1 egg
  • 1 tsp vanilla
  • Generous pinch ground cinnamon

Group 2

Allergies: dairy free, soy free, gluten free, nut free.

Directions

  1. Preheat the oven to 180’C.
  2. Whisk together the ingredients in Group 1. This helps to aerate the mix. You can use a stick blender or I used the food processor (with a plastic mixing attachment, not a metal cutting blade!).
  3. Sift together the ingredients in Group 2.
  4. Mix the combined dry ingredients into the whisked liquid.
  5. Pour into cupcake cases (makes about a dozen). Bake at 180’c for approx. 25-30 mins or until cooked.
  6. Allow to cool before icing. (We liked combining these with an all natural peppermint icing!).

 

Icing 

The icings that I use don’t have any artificial colours, glycerin, additives etc.

Gluten Free Pina Colada Cookies

Gluten Free Pina Colada Cookies

Gluten Free Pina Colada Cookies!

These Gluten Free Pina Colada cookies (UK/USA)  are a light fluffy cookie that I don’t think most people realize are gluten free when eating them! They use the Gluten Free Vanilla Cookie recipe as a base but the variations make this a moister cookie (as well as tasting of the sunny tropics). These are very welcome to add a bit of sunshine to a cold winter day and also make a great tropical treat for birthday parties!

Ingredients

  • 1/2 cup superfine white rice flour
  • 1/2 cup Healtheries Gluten Free Bread Mix
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 cup sugar
  • 3 Tbsp butter or allergy-free spread (i.e. Nuttelex)
  • 1 egg (whisked) or egg replacement.
  • 2 Tbsp greek yoghurt / coconut yoghurt / coconut milk
  • 1/4 cup dessicated coconut
  • 1/4 cup pineapple (crushed and drained)

Allergies: gluten free, dairy free*, egg free*, soy free, nut free.

Directions

  1. Cream the ‘butter’ and sugar. Mix in the egg.
  2. Mix in the rice flour, GF bread mix, baking powder. baking soda, yoghurt, coconut, and pineapple.
  3. Spoon out onto lightly oiled baking tray and flatten slightly.
  4. Bake at 180’C for approx. 15-20 mins (or until golden brown).

Makes approximately 12 cookies.

Note: There are several reasons that I choose to use the Healtheries Gluten Free Bread Mix instead of the Healtheries Gluten Free Baking Mix.

I prefer to use guar gum in my recipes and avoid xanthan gum; the latter is artificially derived and is often grown on an allergenic base (such as corn, soy, or wheat).

I like to control the rising agents in my baking so that I can tailor them to each recipe.

Frugality! The Bread Mix can be used to make both Gluten Free Bread and Gluten Free Baking whereas their Baking Mix can only be used for baking.