Best Ever Gluten Free & Dairy Free (Vegan) Pizza

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 Free Chocolate Lava Puddings

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!

 

 

Chocolate Orange Almond Slice

Chocolate Orange Almond Slice-001

I’ve always loved Terry’s Chocolate Oranges – as kids, we always used to get one at Christmas in our pressie sacks.  Over the years, Mr MaMT has always liked to buy one for my birthday or Christmas and indeed he bought one for my birthday this year.  However, it sat there for a while, before I cracked it open, and then I could only manage a few pieces before I lost interest.  My taste-buds have become accustomed to much less sugar now and so I rarely eat commercially made chocolate any more.  However, I still love the flavours of chocolate and orange, which is what inspired this recipe.

I also have a slightly different version with coconut flour, which I shall post separately, as the ingredients and quantities do vary …

Place water into TM bowl. Insert the steaming basket and put oranges into the basket.  Cook for 45 minutes on Varoma temperature on speed 3:

  • 1000g water
  • About 380g orange or mandarins, washed well, topped and tailed and halved/quartered

Once done, take out the steaming basket and put aside for the minute.

Meanwhile, add into a glass bowl:

  • 2 tbs (25g) chia seeds
  • 6 tbs (100g) orange cooking water

Leave to “gel”
Alternatively, leave out this step and use 2 extra eggs (see below)

NB: the amount of steaming water left this point can vary.  Don’t discard – use some in your ganache and freeze the rest in ice cube trays for sorbets etc.

Add into the TM bowl and purée 30 seconds / speed 9, until smooth, scraping down the bowl sides and lid a couple of times, as necessary:

  • 60g water
  • Cooked orange

I had about 1 cup purée = 230-260g

Set aside for the moment (unless you have an extra TM bowl).

Meanwhile, preheat oven to 180C / 160C fan-forced. Grease and line a loaf pan.

Wash and dry TM bowl, or use a spare one.

Mill 10 seconds / speed 9:

  • 170g dates (use coconut sugar, if you wish, but you might need less, as it’s very sweet.  Or use another unrefined sugar)
  • 50g cacao nibs (or use cocoa powder in a later step)

Add almonds to the TM bowl and mill for 10 seconds on speed 9.

  • 200g almonds

Add the remaining ingredients to the TM bowl.  Mix for 15-20 seconds on speed 7, assisting with spatula, and scraping down the lid and sides of the bowl, in between:.

  • Date/almond/cacao mix (in lieu of milled cacao nibs, add 20-30g cacao powder or a good cocoa powder, instead)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 large eggs
  • Chia gel (alternatively, use 2 extra eggs instead)
  • Orange mix

Pour the mixture into prepared tin and bake for approximately 45 minutes or until a cake tester comes out reasonably clean.  If it’s still not ready after 45 minutes, bake for another 15 mins and cover with foil to prevent it from burning.
Leave the cake to cool in the pan briefly, then tip out onto a cooling rack.

Meanwhile, make an almond ganache in a clean, dry bowl …

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

  • 20g almonds

Add and whizz 30 seconds / speed 9:

  • 100g water (orange water if you have any left)

Add and whizz up 30 seconds / speed 9:

  • 30g chopped dates
  • 70g 70-85% dark chocolate (DF/home-made, if you wish)

Scrape down the sides of the bowl and lid well, then melt 3 minutes / speed 2 / 50 deg, until smooth
Scrape and repeat for an extra minute, if need be.

Cover the top and the sides of the cake nicely with the chocolate (start in the centre work outwards) and then place in the fridge for the ganache to set.

I prefer to keep in the fridge up until serving.  One slice is enough – it’s quite rich.  Alternatively, slice and cut up into bite size pieces to serve with coffee. 🙂

Chocolate Orange Almond slice and hazelnut latte-001

Gluten Free Peanut Butter Shortbread (or Cookies) with no added sugar

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This is a great recipe for making some quick treats and using up some peanut butter almost ‘past its Thermomix making date’ .  Alternatively, you could simply whizz some up for the occasion, which is what I did first, using this recipe!  Make sure you’ve also got on hand: some Thermomix made butter (unless you’re dairy free) and gluten free flour, or quickly make some, setting aside in a Tupperware tub – you’ll only need 130g in this recipe, but it’s always good to have some ready to go for another recipe, I find! :-

Pre-heat oven to 170deg or 160deg f/f

First make some gluten free flour, if you haven’t already got some:

Weigh in and grind for 1 minute / speed 9

  • 125g white rice
  • 100g brown rice
  • 25g chick peas

Add and blend for 10-15 seconds / speed 5-6, then set aside in a container:

  • 125g cornflour / tapioca (if using tapioca pearls, grind after the rice and chick peas)
  • 25g potato flour
  • 3 tsp ground linseeds or xanthan gum

***********************************

Weigh in and mill for 10-20 seconds / speed 9:

  • 100g chopped, dried dates
  • 100g sultanas (mine were very dry, so ground really well)

Add and mix for 30 seconds / speed 4:

  1. 130g gluten free flour blend – from the batch made earlier
  2. 1/2 tsp bicarbonate of soda
  3. 1/4 tsp salt (I use Himalayan)
  4. 120g butter or coconut oil – make sure it’s softened, otherwise you’ll end up with big globules of it in the mixture!
  5. 130g peanut butter
  6. 1 egg
  7. 1 tbs water
  8. 1/2 tsp vanilla extract

Make sure the mixture is well blended.  Scrape down the sides and pop it on interval speed / knead for about 20 seconds.

I spread the dough in a baking tray and ‘scored’.

Otherwise, you can just drop lumps of the mixture, about the size of a prune, onto a greased baking tray or silicone mat.  Flatten with a fork to create ridges.

Bake in your pre-heated oven for about 15 minutes.


Nom nom nom … make sure you grab one or two before the munchkins come along …

Wild Garlic and Nettle Soup and Forage Fritters

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This soup was inspired by a foraging trip a couple of months ago with a UK medical herbalist, Jesper Launder and one of the first forage items he introduced us to was nettles!  Now they are particularly rich in iron and have anti-inflammatory properties, so if you get stung whilst picking nettles, it’s actually a good thing!  Thrash an aching knee or back with a bunch of nettles and whilst it may hurt, the sting will stimulate the blood flow and attack the pain-causing elements around your joints!  What’s not to like?  Check out this page for other nettle uses.

Thus, whilst the nettles are still flourishing at the bottom of our garden and after collecting some more wild garlic on a recent day out, it seems pertinent to get mixin’.  Any day is of course a soup day for us, even in Summer!   Mr T takes soup when he’s out and about and Master T takes it to school for lunch too. 

I’ve Thermomixed Jesper’s recipe and made it dairy free and I must say, it’s become a particular hit amongst us! 

Right, here we go … assuming you’ve picked some wild garlic and gathered a couple of handfuls of nettles, sit the nettles in boiling hot water to wash, blanche and de-sting whilst you get on with the soup:

Add to clean, dry bowl and whizz up on speed 9 / 10 seconds, then set aside:

  • 40-50g cashew nuts (this is your DF ‘creaminess’)

Add to empty bowl and chop speed 7-9 / 5 seconds:

  • Wild garlic + whatever other ‘wild things’ you may have foraged, washed a couple of times and dried in a salad spinner.  Otherwise, just use a few bulbs of normal garlic.
  • Chunk of ginger, cut into coins
  • 1 medium potato, washed/scrubbed and roughly chopped into chunks

Add and cook for 15 minutes / speed 1-2 / 100deg:

  • 2 tbs stock paste
  • 1L water (I use left-over cooking water, which is usually lurking in my fridge) or chicken bone stock, skimmed of any fat

I also been known to add a few tablespoons of left-over satay sauce from a previous night’s dinner

Meanwhile, towards the end of cooking, rinse the nettles in cold water and dry in a salad spinner, then roughly chop up to stop Thermie vibrating too much when you add the nettles and purée!

Add to the soup and purée 1 minute / speed 9:

  • Chopped nettles
  • Ground cashews

Season to taste and serve with some gluten free / grain-free bread or ‘forage fritters’.

Forage Fritters*:

Whizz up for 5-10 seconds / speed 9, then scrape down the sides:

  • 15-20g “forage” – we used wild garlic and 3-cornered leeks

Add and blend for 15-20 seconds / speed 5:

  • 2 eggs
  • 3 tbs natural yogurt (we used home-made Thermie yogurt – use a DF alternative if need be)
  • 60g polenta or maize meal
  • 1 tsp date paste
  • Seasoning – to taste

Meanwhile, heat in a fry pan:

  • 2-3 tbs olive oil

Drop a ladleful of the mixture into the oil and fry for a few minutes, turning once.

Miss Thermie garnished with crumbled feta cheese …

Lovely flavour!

 

* based on one of The Lunchbox Doctor’s fritter recipes.

 

 

 

 

 

Healthy Marble Cake

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This was inspired after a query from Maria at Feisty Tapas as to how she could make her famous marble cake lighter and fluffier in the Thermomix, like she can using her whisk, bowls and saucepan method.  (Looks delish, yet she claims she can’t bake?!).  Anyway, forever loving a challenge, even at 11pm at night, I poked around on the internet a little.  I even briefly consulted my demonstrator friend, Aneta, who swears by using the butterfly / MC off for lighter/fluffier cake results.  I found a few options, but thought this butterfly method would probably be the option for Maria to adapt her recipe.  Of course, as I never bake cakes that are non gluten free, I don’t buy standard wheat flour (only strong bread-making flour), so I couldn’t test myself.  I’ll leave that to everyone else who can tolerate gluten!

Meanwhile, interest piqued, I had a bit more of a look on Google and found a healthy paleo, gluten free marble cake, so made it my mission to make today!  However, I didn’t have enough eggs to double the recipe and I’d definitely suggest doubling to make a decent sized cake, as the one I made would be gone in one go at our place!  Luckily, the guys are away, but I’m sure the gals will have a good crack at it.  One already has :O.  Definitely light and fluffy enough for me, as gluten free cakes go!

So, here we go – please feel free to let me know if you make it and if you can suggest any tweaks! :-

(Amounts in brackets are for a bigger cake)

Mill speed 9 / 10 seconds, then set aside:

  • 120g (240g) almonds

Place the butterfly in the Thermomix bowl and whip 4 Min / Speed 4 / MC off:

  • 40g (80g) rapadura or coconut sugar
  • 2 (4) large eggs

ImageAdd and blend 1 Min / Speed 4:

  • 4 (8) tbs butter OR 35g (70g) oil – I used Rapeseed

Add and mix 1 Min / Speed 4:

  • 120g (240g) almond flour from earlier
  • ½ (1) tsp salt

Scrape down sides of the bowl.

Add and blend 30 Sec / Speed 4:

  • 60g (120g) full fat coconut milk OR your preferred milk, if not paleo or dairy free

Add and mix 10 Sec / Speed 4:

  • 1 (2) tsp baking powder
  • Zest of a lemon, or better still, of an orange

Pour 3/4 of the mixture into a baking form.

ImageAdd to the remaining mix in the TM bowl (popping on the MC cup for this) and blend 10 Sec / Speed 5:

  • 1 (2) tsp vanilla extract
  • (3) tbs raw cacao (or organic cocoa) powder

Scrape down the sides of the bowl and repeat the blend.

Add the chocolate mixture into your baking tin and agitate with a skewer to create the marble effect.
ImageBake for 35-40 Min / 200°C or 180deg fan forced, until a toothpick inserted into the centre of the cake comes out clean.

Enjoy!

Thick and Creamy, stand-your-spoon-up Dairy Yoghurt – 2015 up-date

IMG_1067

Thick, and creamy yoghurt, the texture of whipped double cream. Hmm Hmm

I love my natural yogurt and whilst I don’t tend to eat it for brekkie these days like I used to, I love it as an after lunch treat. I make it about every other other day now and it’s become such an easy habit for me to adopt, that I can strongly recommend having a go, if you haven’t already!

I get so excited when I unwrap my incubated yogurt each time and marvel at how thick and creamy it is!!!   For this reason, I don’t bother straining it, but usually, when I’ve taken out several spoonfuls, the whey pools in the bottom of the bowl.  In this case, I tend to just pour it off into whatever I’m preparing, for some added protein!

I mainly use creamy Jersey milk now (unless I get some fresh raw cow’s milk from a farm friend), but I have used cashew nut milk before, when I didn’t have enough dairy milk, and it worked really well.  Indeed, I was pleasantly surprised, as I wasn’t sure if the lack of milk sugar would impede the fermentation process.  It didn’t.

Meanwhile, if you’re looking for a coconut version, try this one: Clever Cook’s Coconut Yogurt Mark II or this one:  Clever Cook’s Coyo Mark III, Alexx Stuart’s or this one from Mindful Foodie.   Alternatively, if you have the Quirky Cookbook, there is a great method in there on how to make coconut cream first and then yoghurt.  For other yogurt alternatives, including lactose free, also check out this site:  Green Living Australia.  You could easily apply the same Thermomix method by using other appropriate milks and starter cultures, according to your allergies/intolerances.

Anyway, this is my tweaked take on the original EDC version.  It is so much more cost effective than supermarket bought natural yogurt, especially once you use some of your previous batch as starter culture …

Easiyo prep (2)

Some people use Easiyo containers, but no need to buy these, if you have a large pyrex dish that fits into a Thermoserver or other double-insulated dish

This is the TM31 method – I’ve heard varying reports of the TM5’s automated yoghurt programme.  Do what works for you, with a little bit of trial and error.

Take and add to a dry, clean bowl, then mix for 10 seconds / speed 7:

  • 900g Full Fat (Jersey) Milk or Cashew Nut Milk (75g cashews, grind 10 seconds / speed 9 – add 750g water and whizz for 1 minute / speed 9 – add a few dates along with the cashews to add a little sweetness, if you wish)
  • 50g Dried Milk Powder (optional, but I like it for added creaminess/thickening)

Heat for 25 minutes / 90deg / speed 1:

  • Allow to cool just until the 37deg light goes off – I set on the window sill with the window slightly ajar.  The timing here can vary, according to climate, but allow for an hour or two.
  • Set back onto the Thermomix base and check the temperature reading.  I can usually tell now by how warm the bottom of the bowl is.

Add in and mix for 4 seconds / speed 4:

  • Heat for 10 minutes / 37deg / speed 1-2

Meanwhile, pre-warm a Thermoserver or other thermos (eg Ikea 365+) and a pyrex bowl that fits snugly into either one of these, by pouring some boiling water into both bowls and popping on their lids.

When the yogurt mixture has finished cooking, tip away the water from the above bowls, then pour the yogurt mixture into the pyrex bowl, set inside the Thermoserver/Thermos.  Place the Thermoserver lid on and wrap it in a towel.  (I bundle mine up in a quilted bag and then cover in a towel.

Put in a warm, draught-free place, and leave undisturbed for 6-24 hours – I put mine into the ‘airing cupboard’.   The longer you leave it, the more tangy it becomes.  Read here for more information on culturing times.

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This batch is after 24 hours of fermenting

Once incubated, place in the fridge and consume as and when.

From henceforth, reserve 100g for the next time to use as your starter culture …

NB:  Once you spoon into the yoghurt, whey will start to seep out of the rest of the yoghurt – I just siphon off and tip into soups or bread/cake mixtures for a protein boost.

creamy yoghurt