Gluten Free Chocolate Lava Puddings

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We love the warmed date-sweetened puds with a slightly bitter after-taste, which are Miss MaMT’s signature dish, created at the tender age of 11. These tasty puds are best eaten warm, with or without the chocolate ganache below!

Serves 4

Pre heat oven to 180 degrees fan forced and grease 5 small ramekins.

Grind for 5-10 seconds / speed 8:

  • 120 g 70%-85% dark chocolate gluten free and/or dairy free

Add and grind for 10-20 seconds / speed 9:

  • 50 g dried chopped dates

(If you prefer a slightly sweeter taste, add more dates or some honey/maple syrup if you wish)

Add and mix at 60 deg / 6 mins / speed 2:

  • 90g coconut oil

Add and mix on speed 3 / 10 seconds:

  • 2 eggs 

(VEGAN VERSION: Substitute for 2 chia eggs)

Add and mix on speed 4 / 30 seconds, scraping and repeating if necessary:

  • 20g buckwheat flour
  • 10g tapioca flour/starch

Bake for 10 – 12 mins at 180 deg

Let cool slightly, then turn out onto a small plate and serve with gluten and (dairy free) chocolate ganache:

Gluten and Dairy Free Chocolate Ganache

Blend speed 9 / 10 seconds:

  • 50g blanched almonds

Add and blend speed 9 / 1 minute:

  • 250g water

Add and blend on speed 9 / 1 minute, scraping down a couple of times in between:

  • 140g dark chocolate
  • 60g chopped dates
  • 1 tsp vanilla bean paste / vanilla extract

Now melt at 50C for 3 minutes, speed 2, or until smooth.  Pour over cake and leave to set.

Pour chocolate sauce over the puddings , add a blob of thickened cashew cream to the top, with a strawberry to finish off.  Save any excess sauce, cool and pop into into the fridge for a cheeky little snack later with some chopped up banana, maybe?!

NB:  We made the mistake of adding 300g of water when making the almond milk component once, so the sauce was a little runny –  adding 1 tbsp cornflour and blending again until thicker rectified this.

An alternative to the ganache above is this smooth, salty and slightly fruity sauce, which requires no chocolate, just cacao.

Salted (Coconut) Chocolate Ganache

Grind for 20-30 seconds / speed 8 

  • 50g dates
  • 50g almonds

Add and blend for 10 seconds / speed 5

  • 60g coconut oil
  • 20g cacao powder

Add and for blend 1 minute / speed 8 or until smooth

  • 150 g water
  • 50g coconut milk or 50g water 
  • 1/2 tsp salt
  • Splash of vanilla essence

If you wish to serve the sauce cold then you can skip this last step.

Heat 60 C / 2-3 minutes / speed 3

Pour into a jug to serve alongside, or alternatively pour straight onto the puddings and decorate with your desired toppings!

 

 

Best Ever Gluten Free & Dairy Free (Vegan) Pizza

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This recipe is an adaptation of my gluten free naan recipe, which Tori developed when we did a cleansing detox (we only lasted 3 days out of 5).   Let’s just say, we won’t be going vegan again anytime soon – I missed my full cream milk too much, and Tori, her cheese – but it was worth it, because we managed to get our new ‘go to’ pizza recipe out of it.  The best part is, it somehow gets better every time we make it!

Before we get the bowl dirty, now is an ideal time to:

  • Whizz up some buckwheat into flour, if you haven’t already. (speed 9 for 30 seconds. Set aside.)
  • Choose whether you want to mill the chia seeds or keep them whole. (speed 9 for 30 seconds. Set aside)
  • Boil the kettle. Then once that’s done, add 3 tbsps of boiling water to 1 tbsp chia in a small bowl. Let it sit for five minutes.

Heat 2 mins / 37 deg / speed 2:

  • 140g water

Add and continue for 30 seconds / speed 2:

  • 2 tsp dried yeast

Meanwhile, preheat oven and 2 greased baking trays to 180 C.

Begin to make your chia egg by adding 3 tbsps of water to 1 tbsp chia in a small bowl. Let it sit for a few minutes.

Add to the TM bowl and blend 20 seconds / speed 5, then scrape down the sides of the bowl and repeat for 5-10 seconds:

  • 180g buckwheat flour (I quickly whizzed up some buckwheat beforehand)
  • 170g tapioca flour
  • 50g chickpea flour
  • 1 tsp salt
  • 2 heaped tsps psyllium powder (I find it works better with the powder but you can use 1 tbsp of psyllium husks instead or 1 tsp of xanthan gum)
  • 1 tsp gluten free baking powder
  • 100g full-fat natural yoghurt (or coconut yoghurt for dairy free/vegan)
  • 1 chia seed egg (1 tbsp of chia seeds to 3 tbsps of boiling water)

NB:  The only time this recipe goes wrong is if you start using different flours so I’d recommend not overdoing it on the moisturising flours such as tapioca . If your dough is too wet, add another tbsp of husks/tsp of powder/tsp xanthan and a little bit of tapioca. It very rarely is dry, but if that’s the case, add more yogurt, not water.

You shouldn’t need extra flour for rolling, because although it may look sticky, once you tip it out of the bowl it should shape into a ball without a mess. Next, divide the dough into 2 balls and roll into desired circular bases. We like ours large and thin.

Bake for 5 minutes in the oven. Then flip them over and bake for another 5 minutes.

Once they’ve been baked you can put whatever toppings you like on! Our go-to is always:

  • A layer of tomato sauce (simply made from 400g of passata OR sautéd onion and garlic, blended with a tin of tomatoes + 1/2 tsp of salt and a pinch of cayenne pepper)
  • Bacon cut into small strips
  • Fresh mozzarella
  • Spinach
  • Grated mozzarella
  • A drizzle of olive oil
  • A sprinkle of oregano

Cook for another 10 minutes or until the cheese is melted and golden brown.

Serve with a handful of spinach. Enjoy!

Gluten and Dairy Free Lamingtons, with reduced unrefined sugar

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lamington

I wasn’t happy with a previous Lamington version I made, so I went back to basics and used my cup cake sponge recipe  and just coated in 85% dark chocolate.  Easy!

Mill on speed 9 / 1 minute:

  • 140g brown or white rice, or a combo (buckwheat would work for a grain-free alternative. I haven’t tried almonds)

Add and mix speed 6 / 5 seconds:

  • 20g tapioca flour (or arrowroot)
  • 40g potato (farina) starch (or cornflour or just use 60g tapioca for grain-free)
  • 1 tsp baking powder
  • 1 tsp bicarb of soda
  • pinch salt
  • 1/2 tsp xanthan gum
  • good pinch of vanilla powder (or use extract with the wet ingredients)

Set aside for the moment in a separate bowl.

Add to the TM bowl and mill speed 9 / 3 seconds first:

  • 70g unrefined cane sugar / rapadura / coconut sugar (adjust according to sweetness required – I’m tempted to reduce further)

Remove lid from TM bowl, scrape down the sides and inside of the lid, then insert butterfly and add:

  • 2 Eggs
  • 70g olive oil
  • (1 tsp vanilla extract if not used powder in previous step)

Set for 2 minutes / speed 3-4 / MC off

Scrape down the sides of bowl, then re-set for 1.5 minutes / speed 4 / MC off and add in:

Ensure all the mixture is nicely combined.  Scrape sides and mix for a little longer, if necessary.  Gently lift off the butterly and tap on the inside of the bowl to shake off excess batter.

Pour into a lined baking tray (approx. 20 x 25 cm) and bake for 20-25 minutes / 190 degs or 180 degs f/forced, or until a skewer inserted in the middle comes up almost clean.

Leave to cool on a wire rack, then cut into about 30 or so squares.

My quick and simple coating:

Melt about 200g dark chocolate with a good couple of heaped tablespoons of coconut oil.  I prefer to do this in a glass bowl over a simmering pot of water, rather than using the Thermomix for this.  That way, you can keep the chocolate tempering while you dip in each sponge square.

Have your tub of desiccated coconut handy, with a little sprinkled on a plate to set your coated sponge down on.  I find it easier to have one chocolatey hand, with the other for dipping into the coconut to sprinkle over all sides of the chocolate sponge.  That way, the coconut doesn’t get all congealed and ‘chocolatified’.

Set onto a large tray lined with baking paper to allow the chocolate to harden.

 

 

My favourite ‘go to’ gluten free loaf with pseudo grain option

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Gluten free best bread ever (6)-001

This was a recipe I posted last year and recently up-dated on my phone, but in doing so, seem to have inadvertently deleted!!  So, here it is again.  Despite my dabbles with other gluten and grain-free bread recipes, it’s the one I revert to as my ‘go to’ gluten free or grain-free loaf (with pseudo grains).  I don’t add any sweetener, but do add oregano and yeast flakes for extra flavour.  I love it.  In fact, the Coeliacs in the household don’t even get a sniff in!!

Add and mill 1 minute / speed 9:

  • 80g brown rice or jowar seeds (or 80g buckwheat)
  • 80g millet (or 80g almonds)
  • 50g buckwheat (or 50g linseeds) {or quinoa – toasted in a cast iron pan first to release the saponins and give an almost popcorny flavour}
  • 15g psyllium husks – available from ethnic supermarkets or health food stores (or use xanthan gum in next step)

Add and sift 6 seconds / speed 6:

  • 60g potato starch
  • 30g tapioca starch/flour
  • 2 tsp oregano, dried (opt)
  • 1 tsp xanthan gum (if not using psyllium)
  • 1 tbs yeast flakes (opt)
  • 1 tsp salt

Set aside in a separate bowl for a moment

Add to the bowl and heat 3 minutes / 37 degs / speed 2:

  • 20g oil
  • 280g water

For the last minute, sprinkle in through the lid hole:

  • 1.5 tsp dried yeast (for yeast free, try 1 tsp bicarb of soda and 1 tsp citric acid or simply 2 tsp bicarb)

Add and mix 5 seconds / speed 6, scraping and repeating if necessary:

  • 2 egg whites
  • Flour mix

Once it’s formed a bit of a battery dough, set to knead for 1 minute.

Pour the batter into a square or small baking tin and put in a warm place for half an hour (dehydrator at 40 degs works really well)

Once nicely risen, pop into the oven for 40 minutes / 180 degs fan forced.

Cool on a baking rack and slice when cool.  Enjoy a few pieces, then freeze the rest.  Toasts up lovely.

Notes:

I have even made this recipe as a ‘quick sourdough’, omitting the yeast and using kefir water instead of tap water.  I left it to rise in a warm cupboard overnight and did a little ‘whoop whoop’ to see that it had risen by morning; not quite double, but still a decent size!  It was nice bread, but I found it a tad sweet for my liking, so haven’t rushed out to test again.

Silverwood bread tin (2)-001

I use this Silverwood bread tin, which is a 1/2 pound, 225g size. It’s perfect for this recipe

'Fluffy' GF bread

Simple curried gravy

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For those days when I’m feeling a bit uninspired for dinner, I simply cook up a chicken or barbecue some steak, make best ever roasties or steam rice along with some veggies.  Then I spice up the meal with a simple curry gravy.  Here’s what I do:

Add to bowl and mill 10 seconds / speed 9:

  • 30g cashews

Set aside

Chop 2 seconds/speed 6, then sauté 3 minutes/varoma/speed 1:

  • 2 cloves garlic
  • 1 onion, quartered
  • 1 tomato, quartered

 Add and cook 10 minutes/100 degs/speed 4:

  • 15g red lentils, pre-soaked in hot water for a little while, if possible, then rinsed and drained
  • 1/2 tbs stock paste
  • 1/2 tsp mustard
  • 1 tsp curry powder (Use the Madras version from F&E Indian Cooking OR Tamara’s spicy blend over at My Melbourne Thermomix
  • 250g water (or even better: home-made chicken stock)
  • Cashew flour from earlier 

Whizz up until smooth 30 seconds / speed 9

Reheat to 100 degs until you’re ready to serve up the rest of your meal.

Tips:

Instead of lentils, use cornflour or arrowroot and cut down the cooking to 5-6 minutes. 

This serves about 4-5 people, so for more people, just double the amount of water/liquid stock, stock paste and thickening agent and cook for 8-10 minute or until it reaches 100degs

😀

Ginger, date and banana tray bake with caramel icing – grain-free

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IMG_1716[1]

I spotted a Guinness & Ginger tray bake cake in a weekend mag some weeks ago and thought it sounded nice, though immediately ruled out the Guinness, sugar, self-raising flour …  I ended up completely changing the cake to make it gluten/grain, refined sugar and dairy free.  In fact, the only original ingredients remaining are the eggs and ginger!

I’ve made this recipe quite a few times now:  the first with just almond meal (a little dense); the second with more eggs (too wet); the third time, with a combo of buckwheat, almonds and tapioca.  Goldilocks was most happy on the third try, as were the three bears …

Mill 30 seconds / speed 9:

  • 120g buckwheat kernels

Add and mill 10 seconds / speed 9:

  • 100-150g chopped dates
  • 70g almonds (I use activated or flaked) – for nut free, try a seed mix instead.  25g of coconut flour would probably work, but you might need an extra egg added to the wet mix.  I haven’t tried this though

Add and sift 6 seconds / speed 6:

  • 10g tapioca flour
  • 2 tsp ginger powder

Set aside in a separate bowl

Add to dry, empty bowl and whizz up 10 seconds / speed 9:

  • 25g almonds, activated or flaked – or for nut free, use desiccated coconut

Add and whizz up 1 minute / speed 9:

  • 100g water

Strain through a nut milk bag. I use a Living synergy one, which I also sell in England.

Weigh/pour milk into TM bowl and make sure it measures 100g.  Top up with a bit extra water if need be.  Keep the pulp for crackers or bliss balls or simply save up in the freezer until you have enough to dehydrate into flour.

Next, add to the bowl and whizz up 10 seconds / speed 5:

  • 2 ripe bananas
  • 2 eggs
  • 100g flesh of avocado. If preferred, use coconut oil or half/half.  Olive or almond oil also works. You can use butter if not dairy free.
  • 1 tsp bicarbonate soda
  • 1 tsp apple cider vinegar
  • few drops of stevia or 1 tbs maple syrup (optional and depending on your sweetness ‘bliss point’)

Scrape sides down and then add the butterfly, setting for 2 minutes / speed 3 / MC off

Once done, reset for 1 minute / speed 3 / MC off and add through lid hole:

  • Flour and date mixture

Scrape down the sides and flick any uncombined flour off the butterfly and mix again for 10-20 seconds / speed 4.

Pour into a 25 x 20 x 5 cm baking paper lined tray and bake at 160 degs fan for 35 minutes.  Test with skewer to make sure cooked.

You can use a loaf tin, but you’ll need to bake for an extra 15 minutes or so.

Once cooled, you can either top with a caramel icing or slice and eat as is!

Caramel icing:

Place in Thermomix bowl and cook at 100C for 2 minutes, speed 2:

  • 50g ground dates (or date paste, perhaps)
  • 1/2 tsp vanilla extract/powder
  • 50g creamed coconut (the type you get from Asian stores, in blocks – otherwise use home-made/tinned cream and leave out the added coconut milk below, unless you think it needs it.  You could add it bit by bit to get the right texture – you need a pourable icing, but not too thin.
  • 100g coconut milk (or other milk preference)

Whizz up to a higher speed to achieve a smoother texture, if necessary, scraping down the sides of the bowl in between.

Spread over your cooled cake and slice into bite-sized squares!

IMG_1732[1]

 

 

Bara Brith (“Speckled Bread”)

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Bara Brith
I first made this cake for St David’s Day on 1 March.  While not a Public Holiday, people in Wales and those of Welsh origin, celebrate the life of their patron saint, St David, who died on this day in 589.  In bigger cities, this might include food festivals, concerts and street parties, with lots of traditional Welsh foods on offer.  Bara Brith is literally Welsh for ‘speckled bread’.
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Now, Mr MaMT will be attending a client’s board meeting in Swansea, South Wales, in a couple of months and has requested I make this ‘loaf’ to take along with him.  Eek, the pressure will be on to make sure it’s up to standard!
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This is a lovely moist loaf cake and the secret lies in soaking the dried fruit in strong tea the evening before;   Soaking the dried fruit in tea and a little bicarb added, makes it very juicy, giving way to the moistness of the loaf and ensuring it keeps well.
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Place in a bowl, cover and leave overnight:
  • 300g mixed dried fruit (raisins)
  • 1/2 tsp bicarbonate of soda (this tenderises the fruit skin and makes it softer and more digestible by breaking down any tough fibres and producing a moist, rich taste).
  • 300g warm black tea (you could even try rooibos, or green tea even)

*********

Next day …

Grind 30 seconds (give it an extra 30 seconds if you wish) / speed 9:
  • 40g linseeds 
  • 110g buckwheat*
  • zest of an orange (use veggie peeler to avoid scraping in the white pith)
Add and ‘sift’, 6 seconds / speed 6:
  • 50g coconut flour* (or use 150g almond meal)
  • 1 tsp baking powder
  • Pinch sea salt
  • 1 tsp mixed spice
 (*300g almonds can be subbed for the buckwheat and coconut flour and only require 10 seconds’ grinding)
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Add to the bowl and blend 10 seconds / speed 5:
  • 150g ripe bananas 
  • 1tbs maple or rice syrup, optional – adjust to suit your sweetness threshold, or leave out completely.  If bananas are very ripe, extra sweetness may not be required.
  • 2 large (or 3 smaller) eggs
Add and mix 10 seconds / speed 5:
  • Flour mix
Scrape down the sides of the bowl then add and set to closed lid and knead (or speed 5 / reverse) for 10 seconds.
  • Soaked fruit and soaking water
Give it a good manual mix with the TM spatula if need be.
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Pour into a grease proof-lined loaf tin, smooth out and bake 1hr at 170degs, fan-forced.  Test with a skewer and if not fully clean when inserted, cover the loaf with some foil and cook for a further 15 minutes.  Re-test with the skewer.  It should also be firm to touch on top.
Allow to cool in the tin for 10 minutes, then extract and leave to cool further on a wire rack, before slicing.
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Enjoy plain or with a slathering of butter, if allowed!
Yummy!