Christmas Nesselrod Rounds

Gluten Free / EGG Free / Dairy free Christmas yummies

Ingredients:

250g Butter for  dairy free use (Nuttelex )

2 ½ LFGF pastry mix

1 cup sugar

1 cup chopped mix glace cherries

1 ½  tablespoon  water

1 cup shredded or desiccated coconut

1teaspoon vanilla essence

½ cup finely chopped pecans

Method:

1. Beat together butter or (nuttelex )and sugar  until fluffy. Beat in the water & vanilla. 
2. Stir in flour until combined; fold in cherries and nut.
3. Shape dough into three rolls, about 18cm long. Roll in desiccated coconut to coat completely. Wrap separately in plastic wrap and place in the fridge for 20 minutes.
4. Cut rolls crosswise into slices.
5. Place baking paper on baking tray. Bake in moderately hot oven until edges are barely golden, about 12 minutes.
6. Cool on tray.

Marion's Vintage Tarts

Recently, we connected with Marion's Kitchen on Twitter and had a little looksie of her website www.marionskitchen.com.au

We discovered her delicious recipe for Vintage Tarts and with Marion's permission, we thoughts we'd share a Gluten Free version with you.

Ingredients:

4 sheets of prepared LFGF Pastry Mix
3 cups of finely chopped silverbeet (I used rainbow silverbeet from my garden, but spinach works just as well)
A handful of pinenuts, lightly roasted
200g fetta, crumbled into small pieces
1 egg
zest of 1 lemon, finely grated
anchovies (optional)
1 tbsp melted butter.
sea salt and pepper

Method:

1. Preheat your oven to 200°C.  

2. Blanch silverbeet in plenty of salted boiling water.  Drain, run under cold water and then squeeze out excess liquid.  

3. Mix together the cooked silverbeet, fetta, pinenuts, egg and lemon zest.  Season with salt and pepper.

4. Cut pastry sheets into squares.  Place squares onto an oven tray lined with baking paper. 

5. Pile your silverbeet mixture into the centre and spread out, leaving about a 2cm gap around the edges to form a ‘crust’.  

6. Drape an anchovy across the filling.  

7. Brush the pastry edges with melted butter.  Repeat until all the pastry and mixture has been used.  

8. Bake for 15-20 minutes or until the pastry is golden.

Vintage tart is best served mid-afternoon with a cold beer.

Marion's Kitchen Food Range includes a variety of Thai Curry's, Fishcakes and Satay Sticks. Her website is www.marionskitchen.com.au Please not we're not sure if her range is Gluten Free but why not ask her: info@marionskitchen.com.au :)

 

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.