Slow Cooked Brisket in Barbecue Sauce

Gluten-Free only grocery store.

I’ve had Brisket in a couple of restaurants, and always thought it would be hard to replicate the juicy deliciousness; until I stumbled across an idea for a barbecue style cook-in sauce. Now this is a regular feature on our dinner menu, and is incredibly easy to make. I coat the meat in the rub in and leave in the fridge overnight, then before leaving for work I just put it in the slow cooker, mix up the sauce and pour it over the meat. Dinner is almost prepared by the time I get home, with just a few steamed vegetables and maybe some mashed potato or sweet potato to go with it. This is also delicious if you replace the brisket with a whole chicken.

Ingredients:

Method:

  • Liberally coat the brisket with the Mexican Rub and pat in. Cover and place in the fridge overnight.
  • Mix together the soup, vinegar, Worcestershire sauce and sugar.
  • Put the brisket in the slow cooker, pour the sauce over and cook on low for 8 to 10 hours.
  • Take the meat out of the cooker, cover with foil and allow to stand for  10 minutes before slicing.
  • Enjoy.

 

 

Nutty Granola

Gluten-Free only grocery store.

Many years ago one of my sisters lived in Pennsylvania, near Amish country, and she sent me some lovely Amish recipe books which I’ve recently been re-reading and trying some of the recipes. This recipe is based on one I found in Marcia Adams’ “New Recipes from Quilt Country”, but adapted to my taste and to make it gluten free. I hope you enjoy it just as much as I do.

Ingredients:

  • 2 Cups flaked Quinoa
  • 3/4 Cup chopped walnuts
  • 3/4 Cup whole almonds
  • 1/4 Cup soft brown sugar (firmly packed)
  • 1 Cup Hemp seeds
  • 1 Cup Sunflower seeds
  • 1/2 Cup shredded coconut
  • 1/2 Cup coconut oil
  • 1/2 Cup honey

Method:

  • Preheat the oven to 190C. In a large bowl combine all the dry ingredients. In a small bowl whisk together the coconut oil and honey, drizzle over the dry ingredients and mix well.
  • Transfer the mixture to a large baking tray lined with baking paper and spread out evenly. (You may prefer to use two trays). Bake for 30 minutes, stirring every 10 minutes, or until the granola is a nice golden brown. Remove from the oven and stir again before allowing to cool completely. Break up any larger pieces if necessary and store in an airtight container.
  • Serve with yoghurt and fruit for a delicious breakfast. (I sometimes even have it for lunch)

Note:

Nuts and seeds can turn rancid if left at room temperature for too long, so you might want to store the made granola in the freezer if it’s not going to be consumed within a couple of weeks.

Luscious Date Cake

Last year I went to a Christian Women’s camp at the QCCC campsite up at Tamborine Mountain, and a delicious cake was served for morning tea one day. When I  asked, the cook was good enough to let me have the recipe. I’ve changed the flours to make it gluten free and the topping to make it just a little different. I hope you enjoy it as much as my family and our customers who tasted it over the weekend.

Ingredients

Cake

Topping

Method

  • Cover the dates with the boiling water and leave to cool.
  • Cream the butter and sugar and beat in the egg.
  • Sift the flour with the bicarb, baking powder and salt and add to the creamed mix with the date mixture.
  • Pour into a greased and lined lamington tin, and bake for 40 minutes at 185c
  • Meanwhile mix all the topping ingredients together.
  • After the 40 minutes baking time, carefully take the cake out of the oven and spoon the topping on top.
  • Return quickly to the oven and bake for a further 30 to 35minutes.
  • Leave in the tin for 10 minutes then cool on a wire rack.

 

 

Lemon Thyme Pound Cake

Gluten-Free only grocery store.

Lemon and Thyme are a combination made in tastebud heaven. This recipe was inspired after one of my Pinterest sessions, where it is partially derived from a Donna Hay recipe and partially a Taxanerin Baking recipe, modified for gluten and dairy free ingredients. It’s really tangy, moist and delicious, so do try it.

Ingredients

Cake

  • 168 g butter substitute (I use a light olive oil spread)
  • 500g caster sugar
  • 4 eggs
  • 2/3 cup fresh lemon juice
  • 1/4 cup lemon zest
  • 1 tsp thyme leaves (stripped)
  • 2 1/4 cups gluten free flour (I use Live Free Gluten Free for this cake)
  • 1 tsp gluten free baking powder
  • 1/2 tsp salt.

Glaze

  • 1 tbs butter substitute
  • 1 cup icing sugar
  • 1 tbs lemon juice
  • 1 tbs lemon zest and a few thyme leaves to decorate

Method

  • Preheat the oven to 170c and grease a Bundt or ring tin.
  • Cream the butter substitute and sugar.
  • Beat in the eggs one at a time. Beat until smooth.
  • Add the lemon juice, zest and thyme leaves; beat on a low speed to combine.
  • Add the flour and baking powder and beat to combine and smooth out any lumps.
  • Pour the batter into the prepared tin, and bake for about 60 minutes or until golden on top and light brown on the edges.
  • Cool on a wire rack for about 15 minutes then turn out on a second rack.If the cake doesn’t come out straight away, tap the base of the pan with a wooden spoon.
  • Leave to cool completely before glazing.
  • Glaze; melt the butter substitute, add the icing sugar and lemon juice, adjusting both to achieve a glaze that pours off the spoon in a steady stream. Pour over the cooled cake and decorate with the lemon zest and thyme leaves.

This cake will keep really moist for about 3 days in an airtight container; if it lasts that long.

 

Beetroot and Chocolate Cake

Gluten-Free only grocery store.

BEETROOT AND CHOCOLATE CAKE

Beetroot has been very plentiful and cheap at the market lately, so I took advantage of that to try adapting a recipe I was given many years ago for a Beetroot and Chocolate Cake to a delicious moist gluten free variation.

Ingredients:

  • 1 cup Butter or substitute (I used a light olive oil spread for the pictured cake)
  • 1 1/2 cups firmly packed soft brown sugar
  • 3 eggs
  • 2 cups pureed cooked beetroot
  • 1 tsp vanilla
  • 2 cups all purpose gluten free flour (I used the Live Free Gluten Free pastry blend)
  • 1/3 cup raw cacao (Ceres Organics)
  • 2 tsp bicarb soda
  • 1/4 tsp salt

Method:

  • Preheat oven to 180c
  • Grease and flour a fluted ring tin
  • Cream butter and sugar
  • Add eggs one at a time,beating very well in between
  • Add the beetroot and vanilla and beat well. The mixture will appear to separate, but don’t worry, it’s fine.
  • Sift in the dry ingredients and beat until well combined.
  • Pour into the prepared din and cook for 45 minutes, or until a toothpick comes out clean.
  • Cool in the tin for 10 minutes, then turn onto a cooling rack to completely cool.
  • Dust with icing sugar.
  • Enjoy.

 

Steamed Jam Pudding

Steamed Jam pudding is real old-fashioned comfort food at it’s best. Although traditionally, raspberry jam is generally used, any sort of jam works wonderfully, so just use whatever your family likes. I used some lemon marmalade that hadn’t set quite as well as I’d hoped in the pictured pudding.

Ingredients

Method:

  • Grease a 6 cup capacity metal pudding steamer.
  • Pour jam into the base of the prepared steamer.
  • Using an electric mixer, beat butter and sugar until light and fluffy
  • Add eggs 1 at a time, beating well after each.
  • Add combined flour mix and baking powder over the mixture and beat in.
  • Add milk and beat until smooth.
  • Spoon mixture over the jam in the steamer, smooth the top and secure the lid.
  • Place pudding in a large saucepan; carefully pour boiling water into the pan until halfway up the side of the steamer.
  • Cover pan, place over a medium heat and bring to the boil. Reduce the heat to low.
  • Simmer for 1 hour 45 minutes topping up with boiling water when necessary.
  • Remove pan from the heat, carefully lift the steamer from the water and stand for 5 minutes before removing the lid.
  • Turn pudding onto a plate and serve with Orgran Gluten Free Custard made as per the packet directions.

Gluten Free Boiled Chocolate Cake

Gluten-Free only grocery store.

Chocolate cake; everyone loves it. I started making this cake using regular flour about 30 years ago, but for the last 5 or 6 years, using gluten free flour it never turned out quite like the original. I’ve started using a flour blend from Live Free Gluten Free recently, and decided to give this cake another try. It’s just as light and moist as I remember it, and by using Ceres Organics Raw Cacao the chocolate flavour is rich and not too sweet. I hope you enjoy it as much as my family do.

GLUTEN FREE BOILED CHOCOLATE CAKE

INGREDIENTS:

  • 1 1/2 Cups sugar
  • 125 g butter or substitute (I use either Nuttelex or an Olive Oil based spread)
  • 1 Cup water
  • 1/2 Teaspoon Bi-carbonate of Soda
  • 2 Tablespoons Ceres Organics Raw Cacao Powder
  • 1 lid vanilla extract
  • 2 beaten eggs (or equivalent in egg substitute)
  • 1 1/2 Cups Live Free Gluten Free Plain Flour Mix (also known as Pastry Mix)
  • 1 1/2 Teaspoons Gluten Free Baking Powder

METHOD

  1. Preheat oven to 180c. Grease and line a cake tin (size and shape will determine cooking time)
  2. In a large saucepan combine the sugar, butter (or substitute), water, bi-carb, cacao and vanilla.
  3. Bring to the boil, stirring and simmer for 5 minutes.
  4. Remove from heat and cool to room temperature. (I put the saucepan in a shallow sink of cold water)
  5. Add the beaten eggs, flour mix and baking powder. I combine these using a hand held mixer to ensure the flour is evenly distributed.
  6. Bake an 8 inch square cake for 45 minutes to an hour or, if using a slice tin, for about half an hour.
  7. Cool the chocolate cake in the tin for 5 minutes then complete cooling on a wire rack.

Top with your favorite gluten free icing. I make a simple one using softened butter or the same substitute used in the cake, Ceres Organics raw cacao powder, Ceres Organics gluten free icing sugar and vanilla extract.

 

Gluten Free Hummingbird Slice

Gluten-Free only grocery store.

My mother-in-law used to make the most delicious Hummingbird Cake, and shared the recipe with me many years ago. Margaret was an incredible cook, and in her time owned a cake shop, then Brisbane’s first cheesecake factory and then went on to cook in hotels and nursing homes in her later years, all the time cooking delicious treats for her family such as her Hummingbird Cake.

While Margaret’s original recipe used ordinary flour, and was made into the more traditional layer cake, I have adjusted the recipe somewhat to make it gluten free, and using one of the most versatile flour mixes I’ve ever used. An added bonus is that this slice is also dairy free.

The flour mix used in this recipe is produced by Live Free Gluten Free, and is actually their Pastry Mix. You may think that being a Pastry Mix the resulting bake would be quite dense and heavy, but you couldn’t be further from the truth. If you double this recipe you could easily make a very light and moist traditional layered Hummingbird Cake.

Her’s the Recipe

GLUTEN FREE HUMMINGBIRD SLICE

Ingredients:

  • 1 1/2 Cups Live Free Gluten Free Pastry Mix
  • 3/4 Cup Caster Sugar
  • 1/2 Tsp Salt
  • 1/2 Tsp Bi-Carb Soda
  • 1/2 Tsp either Cinnamon or Garam Marsala
  • 2 small Eggs, beaten
  • 3/4 Cup Vegetable Oil
  • 125 g undrained Crushed Pineapple
  • 1 Cup Chopped Banana

Method:

  1. Preheat oven to 180c
  2. Grease and/or line a Lamington Tray with baking Paper
  3. Combine all the dry ingredients in a mixing bowl.
  4. Add eggs and oil and mix well until all the dry ingredients are moistened. DO NOT BEAT
  5. Stir in the vanilla, crushed pineapple and bananas.
  6. Pour into the prepared pan and bake for 25 – 30 minutes, or until ‘done’ when tested.
  7. Cool in the pan for 10 minutes before turning out.
  8. Cool completely before topping with frosting.

FROSTING

Ingredients:

Method:

  1. Beat the cheese to soften
  2. Gradually add the icing sugar, beating well before adding more.
  3. Add vanilla to taste, adding more icing sugar if required.

This Hummingbird Slice is delicious topped with either sliced mango or passionfruit.

 

 

Pumpkin, Date, Walnut & Ginger Muffins

Gluten-Free only grocery store.

I don’t know about you, but I love to experiment in the kitchen; when I have time that is. I also love having some muffins in the freezer or cake tin ready for work morning teas, when friends drop in or just when I feel like a snack. I’m not sure why I though of this particular combination of flavours; I know pumpkin scones are delicious and date and walnut muffins are another favourite, so why not combine the two for something different and delicious; Pumpkin, Date, Walnut and Ginger Muffins. These are so easy to make ad the result was a light textured muffin with a good pumpkin flavour. I used a Jap pumpkin, but if you prefer a more subtle pumpkin flavour you could use a Butternut pumpkin. I hope you enjoy these as much as my family did when they tried them.

Ingredients: (Makes approx 14 muffins)

  • 2 Cups Gluten Free Self Raising Flour (I used Yes You Can)
  • ¾ Cup Soft Brown Sugar (you could use coconut sugar)
  • 2 Eggs
  • ½ Cup Vegetable Oil (or Coconut Oil)
  • ½ Cup Milk
  • 1 Cup Cooked and Mashed Pumpkin
  • 1 Cup Chopped Dates
  • ½ Cup Chopped Walnuts
  • 2 Teaspoons Ground Ginger.

 

Method:

  • Preheat the oven to 180C
  • Line a Muffin tray with patty cases.
  • Beat the eggs, add the oil and milk and whisk till well combined.
  • Add the sugar and whisk until dissolved.
  • Add the flour and spice and mix lightly.
  • Add the pumpkin, dates and walnuts and mix till combined.
  • Fill patty cases about ¾ full.
  • Cook for 20 to 25 minutes. (a skewer or cake tester should come out clean when inserted) If using 2 trays on separate oven racks swap levels after 15 minutes.
  • Cool for 5 minutes in the tins, then complete cooling on a wire rack.

Gluten Free Banana, Zucchini and Walnut Muffins

Gluten-Free only grocery store.

Zucchini contains vitamin A, magnesium, folate, potassium, copper, and phosphorus . It also has a high content of omega-3 fatty acids, zinc, niacin, and protein. Moreover, vitamin B1, vitamin B6, vitamin B2, and calcium in zucchini assure optimal health.

Our zucchini plants have gone into overdrive and this week I found myself with a lot of zucchinis as well as frozen super ripe bananas and not sure what to do with either of them.

These super moist, earthy, and healthy muffins are one of the best ways I‘ve found to use up both at the same time. They are hearty and flavorful and perfect for a snack. So easy to make, and unusually for gluten free muffins, actually improved with keeping overnight.

This recipe was adapted for gluten free from Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant by Ron Silver with Rosemary Black.

If your gluten free flour doesn’t contain Xanthan Gum, add a teaspoon to the recipe. However, I used Yes You Can brand which doesn’t need the addition. Both the plain and buckwheat flours as well as gluten free baking powder are available from the shop part of this web site.

Yield: 12 muffins

Ingredients:

  • 1 cup Gluten Free Plain Flour.
  • 3/4 cup buckwheat flour
  • 1/2 cup mashed very ripe banana
  • 1 cup grated zucchini
  • 1/2 cup sultanas
  • 1/2 cup packed dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp bicarb soda
  • 1/8 tsp coarse salt
  • 3/4 cup buttermilk (or milk with a squeeze of lemon juice)
  • 3 T honey
  • 2 T canola oil
  • 1 large egg, lightly beaten
  • 1/2 cup chopped walnuts, optional

 

Method.

  • Position an oven rack in the middle of the oven. Preheat the oven to 185 degrees Centigrade on convection.
  • Line a standard muffin pan with paper baking cups or grease the baking cups lightly with cooking oil spray or butter.
  • Combine the flours, banana, zucchini, raisins, brown sugar, cinnamon, baking powder, bicarbsoda, and salt in a large mixing bowl.
  • Combine the buttermilk, honey, vegetable oil, and egg in a mixing bowl and whisk vigorously.
  • Form a deep “well” in the center of the flour mixture with a large wooden spoon. Pour the buttermilk mixture and the nuts (if using) into the well.
  • Immediately stir the mixture with a wooden spoon until the ingredients are well blended.
  • Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the muffins for about 20  minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
  • Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove from the pan, transfer to a wire rack, and allow to cool for 15 minutes.