Gluten Free Christmas Cake

It's beginning to look a lot like Christmas.....which means it's time to start preparing your Christmas Cakes for the big day. LFGF founder, Robyn Walton has been working on this recipe in the test kitchen for the last few weeks and, it appears, has found an amazing, mouth watering way to bake not only a gluten free christmas cake, but also a Vegan one.

If you do bake this recipe, we'd love to hear your thoughts xx

 

Ingredients:

1kg mixed fruit 

1 ¾ cups water

100g cherries 
½ cup sherry

250g Nuttelex 
½ tsp each of cinnamon & ginger

150g raw or brown sugar 
¼ tsp mixed spice

2tbsp golden syrup
200g mixed nuts
______________________________________________________________

3 tsp of egg replacer (no egg)
½ tsp lemon essence

½ cup sherry
1 tsp baking powder (gluten free)

1 tsp bicarb soda (with a little hot water)
2 ½ cups LFGF bread mix

Method:

1. Place first 10 ingredients (above the line ) into large saucepan and bring to the boil then simmer for 3-4 minutes then allow it to cool. 
2. Add egg replacer (no egg), second ½ cup sherry, bicarb soda and lemon essence and mix well. 
3. Then add bicarb soda to LFGF bread mix and fold through fruit mixture.
4. Prepare 23cm spring cake tin with 2 layers of greaseproof paper and 1 layer of baking paper. 
5. Bake at 180 for 1 ½ -2 hours or until a skewer comes out clean. 
6. Whilst hot pour 3 tbsp of sherry over cake and allow to cool, wrap and store.

Vegan variant (fresh out of the oven)

NB: (10/12/2011) We've received an email from one of our lovely LFGF'rs and she writes that "when making the LFGF Christmas cake, I found that 180c was too high a temperature and in fact, 150c was the right".Obviously, all ovens are different but this tip might be helpful. Thank you so much for the email Deidre :)

LFGF Gluten Free Pizza Bases

We recently were asked if you could use LFGF to make pizza and the answer is absolutely yes! Here's the instructions on how to make Robyn's LFGF pizza base.

1. Add 2 cups of LFGF Bread or Pastry mix into a bowl and mix in 7g dry yeast mix (use the satchel from your LFGF pack).

2. Add 1 tbs oil and ¾ cup of warm water.

3. Mix together with lightly floured hands until the dough comes together to form a ball. 

4. Place dough on a lightly flour surface and knead for 10 minutes. You can divide dough into 2 small portions or you can make 1 large base. 

5. Roll or press out to form the pizza base. Place on prepared baking tray.  

6. Place in a proving oven (see our handy hint on proofing ovens) and leave in a warm location for at least 2 hours. 

7. Bake for 5 -10 minutes until lightly brown. Or you can add your topping then bake for 15- 20 minutes until cooked.

Quiche Lorraine from Ali V

Ingredients:

• LFGF shortcrust pastry (see instructions on preparing the pastry)
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 4 rashers bacon, rind removed, finely chopped
• 1 cup grated tasty cheese
• 3 eggs
• 1 teaspoon GLUTEN FREE plain flour
• 250ml Lactose Free cream
• 3/4 cup Lactose Free skim milk

Method:

1. Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
   
   
2. Line base and sides of flan with Gluten Free pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.
   
   
3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.
   
   
4. Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.
   

   

   
   

   (Serves 6)

   
   

   Receipe courteously of Ali V - it's all about Gluten Free Sept/Oct 2011 e-newsletter. Ali V suggests Liddells Lactose Free cream/skim milk.

   
   

Cornish Pastries

Example image shown.

Part 1 - The Pastry.


Ingredients:
* As per the instructions of the back of the LFGF Pastry Mix pack
1 1/2 cups of LFGF Pastry Mix
60g butter or Dairy free alternative like Nuttlex
3-4 teaspoons water (as required)


Method:
1. Place LFGF Pastry Mix into a bowl.


2. Rub in butter with finger tips until the mixture looks like breadcrumbs.


3. Add the water gradually, making it into a workable dough.


4. Turn onto a lightly floured board.


5. Roll out thinly. Should be enough for 2 large pastries to bake on a flat cookie tray.




Part 2 - The Filling.


Ingredients:
400g sirlon steak chunks (or 400h mince meat)
2 medium potatoes, peepled and sliced thinly
1 medium leek, chopped
1/4 cabbage chopped finely
1 clove garlic
2 teaspoons butter or Dairy free alternative like Nuttlex
(Can use other vegetables of your choice)


Method:
1. Place the garlic, butter, leek, potato and meat into a saucepan and cook for 5-7 mins to gently brown the meat. Stir frequently.


2. Once the meat is cooked, remove from heat.


3. place the rolled out pastry onto a piece of baking paper on a flat cookie tray.


4. Divide the meat mixture between the 2 pastries. Don't be shy!


5. Fold pastry up over the sides and top.


6. Pinch together at the top.


7. Bake in a hot oven (200℃) for 1 hour.


Eat and enjoy!!


**Recipe from the RPA Allergy Unit. 9-11 Layton Street, Camperdown, 2050**

Gluten Free / Vegan Parathas with Potato Filling

Dough 

2 Cups Live Free Gluten Free Bread mix

½ teaspoon salt   

100g Nuttelex ( or you can use butter if you like )  

½ Cup of water                                                                      

2 teaspoons baking powder

1.     Place LFGF bread mix & baking powder in a large bowl, rub in the nuttelex or (butter).

2.     Stir in enough water to make ingredients cling together.

3.     Turn dough onto A floured surface, knead about 10 minutes or until smooth.

4.     Divied dough into 16 portions and roll each portion on a floured  surface into a thin 16cm round.

5.    Stack rounds between layers of plastic wrap to prevent drying out. You will need 2 rounds for one parathas.

6.     Divide filling among the rounds, spread filling over ½ the rounds, leaving 7mm borders. Brush borders with  water, top with remaining rounds. Press edges together to seal.

7.     Bake in moderate oven 180 deg until golden brown                                                                                                 

Filling

1 large (300g) potato, chopped

½ (125g) kumara, chopped  

1 teaspoon coriander Seeds

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

¼ cup firmly packed fresh Coriander leaves

8.    Boil or steam potato and kumara until tender.

9.  Mash vegetables  coarsely, stir in spices and coriander.

10. Serve with a fresh green salad for lunch or eat hot or cold for a snacks when on the run.