Chocolate Cheesecake - Gluten & Lactose Free (GF and LF)
1 pkt of GF Arrowroot biscuits (190g), crushed (got mine from Woolworths)
4 tbsp LF butter (I used Liddells)
2 tbsp chia seeds
2 tbsp LSA mix (linseed, sunflower, almond)
1-2 tbsp cacao powder
1 tub (227g) of dairy-free cream cheese (I used Tofutti, found it in Woolworths)
4 tbsp LF yoghurt (I used Liddells)
4 tbsp GF icing sugar
2 tbsp cacao powder
1.5 tsp vanilla essence
1/3 cup LF & GF chocolate grated/chopped (I used Kinnerton from Big W)
- Melt the butter and mix into the crushed biscuits with the chia seeds & cacao
- Tip into a springform or loose bottomed tin and firmly press down
- Place in the fridge to firm up
- Beat together the cream cheese, yogurt, sifted icing sugar, sifted cacao and vanilla until smooth and creamy.
- Taste, adding more vanilla or sugar as desired
- Stir in the chocolate
- Pour onto the biscuit base, level off the top and place in the fridge for at least 2 hours
I decorated mine with raspberries. It also helped balance the sweetness of the chocolate.
1 ¾ cups GF flour blend
1/2 tsp xanthan gum
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/3 cup vegetable oil
½ cup brown sugar
1 tsp vanilla
¾ cup pumpkin puree
½ cup milk or milk alternative
3 Tbsp butter or margarine, melted
Mix together first six ingredients. In another bowl mix together remaining wet ingredients. Slowly add wet ingredients into dry, stirring until just combined.
Pour batter into a greased/lined muffin tin and bake at 350°F for 15-20 minutes. Allow muffins to cool.
Brush tops of muffins with melted butter, then dip or sprinkle in cinnamon sugar.
Remembrance Day: Lest We Forget
Monday 11 November 2013
Remembrance Day (11 November) marks the anniversary of the armistice which ended the First World War (1914–18). Each year Australians observe one minute of silence at 11 am on 11 November, in memory of those who died or suffered in all wars and armed conflicts.
This year is the 95th anniversary of the armistice on 11 November which ended the First World War.
Potato Salad Vinaigrette
2 lbs baby white or red potatoes
4 Tbsp dry white wine
2 Tbsp white wine vinegar
1 tsp GF Dijon or regular mustard (grainy or smooth)
6 Tbsp olive oil
2 Tbsp scallions or green onions, finely chopped
3 Tbsp fresh dill, finely chopped
Salt and pepper to taste
Boil potatoes whole until fork tender (about 15 minutes), drain and allow to cool for 10 minutes. Cut into quarters and place in a large bowl, and pour white wine over top. Set aside to allow potatoes to soak up wine for about 5 minutes.
Whisk together remaining ingredients until smooth.
Pour off and discard any wine that was not absorbed, then pour in dressing and toss gently to coat.
Serve warm or cold.
Note: this vinaigrette makes a great salad dressing as well!
Cinnamon Banana Cake with Crunchy Pecan Topping - FODMAP Friendly
* 3/4 cup (90g) rice flour
* 1/3 cup (50g) corn flour
* 2 tbsp tapioca starch
* 1 tsp guar gum
* 2 tsp baking powder
* 1/2 tsp salt
* 2 eggs
* 125g unsalted butter, melted
* 1/2 cup (110g) castor sugar
* 1 tsp vanilla extract
* 3 large, VERY ripe bananas (approx 300g), mashed
* 2 tbsp rice flour
* 2 tbsp brown sugar
* 2 tbsp butter, softened
* 1/2 tsp cinnamon
* 3/4 cup (90g) pecans, finely chopped
Preheat oven to 170C. Place a sheet of baking paper over the base of a 20cm spring form tin, then secure the side onto the base.
Place all the dry ingredients into a bowl, stir with a whisk to combine.
In a separate bowl, lightly whisk the eggs. Add butter, sugar, and vanilla; stir well. Mix in the bananas.
Sift dry ingredients over the wet mixture; beat with the whisk until evenly combined.
Pour into the pan. Bake for 30 minutes.
Gently remove the cake from the oven and place it on a wire rack; it won’t be fully cooked, so take care not to knock it, or it may sink in the centre.
Gently scatter the topping mix over the top.
Return the cake to the oven for a further 20 minutes, or an inserted skewer comes out clean.
Cool for 10 minutes in the tin before cooling on a wire rack.
Topping: mix all but the pecans, to form a paste. Add the pecans and stir to combine.
- 2 litres water
- ½ cup sweet sherry
- 1 ½ cups brown sugar
- 2 cinnamon sticks
- 4 cloves
- 4 Bosc pears, peeled
- Place the water, sherry, sugar, cinnamon and the cloves in a large saucepan over a low heat and stir until the sugar dissolves.
- Add the peeled pears and simmer for about 25 – 30 minutes or until pears are cooked through.
- Allow pears to cool in the poaching liquid.
- Serve with cream.