Gluten free Pumpkin Scones

I baked them in a muffin tray, because I’m awesome.

What’s that? Another way to get a toddler to unknowingly eat a vegetable? Brilliant!

Gluten free pumpkin scones

Ingredients:

2 1/2 cups gluten free self-raising flour (as always, I’ve used White Wings)

Half a butternut pumpkin, steamed and mashed

55g butter at room temperature

1 egg

1/2 cup sugar

1/2 cup milk

Method:

Pre-heat oven to 200 degrees Celsius. (That’s about 400 F)

Beat the butter until it becomes soft, and then add the sugar and beat together well.

Mix in the egg, pumpkin, and milk.

Slowly add the flour, mixing or beating all the while.

Rather than bother with all that messy rolling out and cutting (this is a sticky dough) I just spooned the mix into mini muffin trays, which worked perfectly.

Bake for 15 minutes.

While still warm, gently tear in half and apply massive amounts of butter. Nom, preferably with tea!

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Savoury Wafers (gluten free)

 

This recipe was adapted from Sue Shepherd’s ‘Irresistibles for the Irritable’ cookbook.

Ingredients:

1 cup rice flour

45 grams butter

pinch of salt

pinch of pepper

1 egg

1 tablespoon water

2 tablespoons milk

Method:

Pre-heat oven to 180 degrees Celsius.

Rub butter and flour together until the mixture resembles breadcrumbs. Add salt and pepper, mix well. Add egg and water, combine to form a dough, knead lightly.

Put dough between two sheets of baking paper and roll out to about 2mm thick.

Cut the flattened dough into triangles (or whatever) and place them on greased baking trays – it took two trays, for me.

Brush them lightly with milk.

Bake for 15 minutes or until golden.

Nom!

Gluten free beetroot and chocolate cake

I’ll do anything to get Elspeth to eat a vegetable. Including cooking one into a chocolate cake! It works; she loves it! A word of warning though: in true gluten free style, it is rather crumbly. Worth the mess, though, it’s delicious.

Gluten free beetroot and chocolate cake

Ingredients:

100g cocoa

230g gluten free self-raising flour

200g caster sugar

100g dark cooking chocolate, in pieces

125g butter

250g cooked beetroot (steamed or boiled), grated

3 eggs

Method:

Pre-heat oven to 180 degrees Celsius. Grease a cake tin.

Mix flour, cocoa, and sugar together in a large bowl.

Melt butter and chocolate together – either in the microwave, or in a bowl suspended over a saucepan of hot water.

Add beetroot and eggs to the butter and chocolate, and mix well.

Then add that all to the dry ingredients, and mix well.

Pour into cake tin and cook for 50 minutes. Leave in tin to cool for 10 minutes.

Nom! Possibly with cream.

Nom, with cream!

Simple devilled eggs

I’ve been in an eggy sort of mood lately. I just like eggs. So when I kept stumbling across recipes for devilled eggs, which I’d never tried, they certainly made my mouth water. But they all seemed to call for mustard, which I don’t have in the house and forgot to buy last night! So I made my own really easy and yummy variation.

Ingredients:

3 eggs

2 teaspoons mayonaise

2 teaspoons tomato sauce

a sprinkling of chili powder

Method:

Boil the eggs for thirteen minutes. Then rinse in cold water until they’re cool enough to handle comfortably.

Peel eggs – this can be done easily by tapping all over each egg with the back of a spoon, crumbling the shell, so it pulls away nicely.

Cut eggs in half lengthways, and scoop out the yolk of each egg.

Mash the yolk in a bowl along with the mayo, sauce, and chili.

Pop a spoonful of this mixture back into the hollow of each egg left by the yolk.

Season with salt and/or pepper to taste.

EAT!

Butternut Pumpkin Risotto

I’m afraid I didn’t get a chance to photograph tonight’s dinner before it was all gobbled up. But meals which are gluten free, lactose free, vegetarian, and yummy are quite rare, so I thought I should blog the recipe!

Ingredients:

Half a butternut pumpkin, cut into 1cm cubes

2 cloves garlic, chopped

3 tablespoons olive oil

3 tablespoons butter (I did use real butter, with permission from the lactose intolerant person, but it apparently works with lactose-free substitutes)

1/2 teaspoon all purpose seasoning (if you don’t have this pre-made, it’s basically salt, pepper, paprika, powdered onion, garlic, and basil)

1 1/2 cups arborio rice

1.2 litres vegetable stock

Method:

Sauté the pumpkin, garlic, oil, all purpose seasoning, and half the butter (1.5 tablespoons) for about 10 minutes. Be sure to stir almost constantly.

Add the rice, cook for 2 minutes, continually stirring.

Add the stock gradually as the liquid is absorbed by the rice. Keep stirring! The rice should be cooked in about 25 minutes.

Stir in the rest of the butter (the other 1.5 tablespoons), and season with salt and pepper to taste.

Corn Fritters

This is a great recipe which is quick and simple, suitable for breakfast, lunch, or a snack. I love these fritters, and so does Elspeth!

 

Ingredients:

3/4 cup plain flour (works well with gluten free flour, too)

1 teaspoon baking powder

1 teaspoon sugar

1 large egg (or 2 small eggs)

1 tin creamed corn (310 grams)

salt & pepper to taste

Optional Extras:

Chopped bacon, sweet chili sauce

Method:

Put all dry ingredients into a mixing bowl. Add corn and eggs, mix well.

Fry dollops over medium heat, just a few minutes each side.

Corn Fritter