WHEAT AND SUGAR FREE BREAD

wheat and sugar free breadtested
WHEAT AND SUGAR FREE BREAD
200 g almond flour
150 g mixed seeds
22ml psyllium husks
15 ml baking powder
Salt
1 tbsp xylitol
100g Greek yoghurt
250g cottage cheese
6 eggs
50ml melted butter
Mix everything. Bake 180C for 1hour.
Replace seeds with sundried tomatoes or nuts. Options are endless
Recipe and picture from Estrela Oosthuizen




AVOIDING WHEAT

wheat_424

AVOIDING WHEAT
Rye, barley and oats are wheat free and can be included in the diet.
Here are some wheat-free alternatives to consider:
Rye flour, 100% rye bread and crackers
Oats (quick cooking porridge, oatbran)
Spelt flour
Pearl barley
Maize (pasta, maize meal, sweetcorn, popcorn, corn flour, Corn Thins and Creemy Meal)
Samp
Sorghum (Maltabella porridge)
Rice (puffed rice, rice cakes)
Soya flour and ProNutro (original / banana / chocolate / strawberry flavours)
Potato and sweet potato
Tapioca and sago

Practical tips for cooking and baking without wheat:

Substitute 250 ml cake flour with 250 ml rye flour or 180 ml potato or soya flour
Sauces and desserts can be thickened using corn flour. For each tablespoon (15 ml) of wheat flour substitute with 6 ml of corn flour
When using flour that is not wheat-based in baking, longer and slower baking times are needed (especially if the product does not contain milk or eggs)
Bake muffins and biscuits in small sizes and ice or store in closed containers
Breadcrumbs can be substituted with mashed cornflakes or puffed rice and crushed potato crisps can be used as a topping for dishes or pizza




AVOIDING EGGS

eggs_424

AVOIDING EGGS
In cooking, eggs have many functions such as binding, adding lightness, raising and emulsifying, so it is also a difficult ingredient to avoid.
Take care with crumbed fish and chicken as eggs can be used as a binding agent for sticking the breadcrumbs.
Also, be aware that egg can often be used to make pastries, rolls and buns brown during baking.

Practical tips for cooking and baking without egg:
Use the following substitutions for each egg:

Biscuits / cakes using only 1 egg:
Use 1 teaspoon of baking powder and 1 tablespoon of water
Commercial cake mixes:
Use 1 tablespoon of vinegar, 1 tablespoon of water and teaspoon of baking powder

Bread recipes that need only 1 egg can be made without.
The binding effect of egg can be substituted by adding mashed banana or grated apple. Unflavoured gelatine can also be used.

 




KLAPPERMEEL-PLAATKOEKIES

2014-07-12-klapperbroodjietested

KLAPPERMEEL-PLAATKOEKIES

1 eier
2 eetlepels klappermeel
Sout
2 eetlepels room

Meng die bestandele saam en maak in warm pan gaar met botter. Hierdie resep maak 2 “broodjies/koekies”

Bron en foto:
Gillian Logan Bredenhann




EIERLOSE-SJOKOLADE- EN-KOFFIEKOEK

tested
EIERLOSE-SJOKOLADE- EN-KOFFIEKOEK

KOEK
125 g margarien, gesmelt
15 ml (1 eetlepel) witasyn
400 ml water
100 ml sterk koffie
10 ml (2 teelepels) vanieljegeursel
750 ml (3 koppies) bruismeel
5 ml (1 teelepel) koeksoda
80 ml (¹⁄³ koppie) kakao
5 ml (1 teelepel) sout
375 ml (1½ koppies) suiker

VERSIERSEL
60 ml (¼ koppies) margarien
30 ml (2 eetlepels) melk
5 ml (1 teelepel) koffiepoeier
2 ml (½ teelepel) vanieljegeursel
375 ml (1½ koppies) versiersuiker
15 ml (1 eeetlepel) kakao
Flake-sjokolade vir versiering

Voorverhit die oond tot 180 °C.
Smeer ’n koekpan van 20 cm en bestrooi met meel.

KOEK
Klits die margarien,asyn, water en koffie saam. Voeg die vanieljegeursel by.
Sif die droë bestanddele saam en meng die suiker deur. Voeg die nat bestanddele by die droë bestanddele en meng goed tot glad.
Giet in die pan, maak gelyk en bak sowat 50 minute.
Laat effens afkoel en keer uit op ’n draadrak.

VERSIERSEL Smelt die margarien en melk en voeg die koffie en geursel by. Sif die suiker en kakao by en meng goed tot glad. Smeer oor die koek en versier met die Flake.

Adriaan Wessels van Krugersdorp het hierdie resep met ons gedeel.




SOYA BOBOTIE

bobotie

SOYA BOBOTIE
2 x 100g Curry Soya Mince
2 onions, sliced
30 ml oil
5 ml medium curry powder
5 ml turmeric
30 ml white vinegar or lemon juice
15 ml granulated sugar
salt and pepper
1 slice white bread,3cm thick
250 ml milk
2 large eggs
75 g seedless raisins
45 ml fruit chutney
grated rind of 1 lemon
2 bay leaves
20-24 almonds, slivered
6 lemon leaves.

METHOD:
1. Prepare and cook soya mince following the packet instructions. Set aside.
2. In a frying pan, heat oil and sauté onions until soft, not coloured. Stir in curry powder and turmeric, fry for 2 minutes, stirring continuously.
3. Add the vinegar or lemon juice, sugar and seasoning. Stir cooked soya mince into onion mixture and continue cooking for a further 5 minutes.
4. Soak the bread in the milk; squeeze dry and strain milk, make up to 250ml and set aside. Add bread to soya mince mixture.
5. Mix 1 egg, raisins, chutney and lemon rind into soya mince mixture, combine well and pour into a buttered casserole dish. Add bay leaves, cover with foil and cook in a preheated oven at 180 C until set.
6. Place almonds on top of the bobotie. Whisk remaining milk and egg together. Carefully pour over bobotie. Reduce heat to 160 C and cook for n further 30 minutes, or until custard top has set. Serve with white rice, chutney, banana and apple sambals, or with a mixed salad.

Recipe and photo:  Sharon Viljoen




APPEL-EN-LEMOEN TERT (Gluten en suiwel vry)

2014-05-11-appel-en-lemoenterttested

APPEL-EN-LEMOEN TERT (Gluten en suiwel vry)
Karamelsous:
2 koppies organise bruinsuiker
1 teelepel fyn gemmer
¼ teelepel fyn naeltjies
2 teelepels fyn kaneel
Fyn skil van twee groot lemoene
Sap van twee groot lemoene
3 eetlepels suurlemoensap
1 koppie gemengde koekvrugte of rosyne
1 teelepel no-dairy margarien

Ek hou van sterk spicy smaak saam appels, pas spices aan soos jy dit verkies.

Sit alles behalwe die margarien in ‘n swaarboom pot en bring oor matige hitte tot net net begin borrel. Draai op lae hitte en laat stadig kook tot ‘n loperige karamel. (suiker heeltemal opgelos en rosyne lekker vet opgepof)
Haal van hitte af en roer die margarien vinnig in.
Terwyl dit nog warm en loperig is, gooi dit in ‘n medium grote oondbak

Pak 1-2 blikkies tertappels op die karamelsous.
Maak ‘n pak Pre-Mix Gluten free vanilla cake (ek het ipv water in die mengsel lactose free melk gebruik) en gooi koekmengsel oor die karamel en appel lae.
Bak vir 35-45 minute, of tot koek gaar is en van die kante af trek, in ‘n voorverhitte oond van 180C.
Laat staan vir so 5 minute en keer dan onderstebo, lig net die bak effens op dat die karamel losgaan, maar moet nie afhaal dat die sous uitloop nie. Laat sak weer die bak en laat staan vir 10 minute dat die sous lekker in die koek intrek.
Sit voor saam met gluten free/lactose free vla of geniet dit sommer net so.
BRON- Lindi Erasmus
Dis baie eenvoudig, eks seker die no-freeB’s sal hom kan maak met gewone koekmengsel ook. My seun seg dis lekker saam roomys ook.




AVOCADO CHOCOLATE BREAD

2014-04-13-avochocolatebreadtested
AVOCADO CHOCOLATE BREAD
(Gluten and Grain Free, Dairy Free)
1½ cup avocado, mashed
3 tablespoons coconut oil, melted or canola oil
1 teaspoon vanilla extract
2½ tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
3 tablespoons raw honey
2 eggs
½ cup pecans or cashew nuts
2 cups almond flour
1 teaspoon baking soda
¼ cup raw cacao powder
½ teaspoon salt
⅓ cup chocolate chips
Instructions
add the avocado to a food processor and pulse until creamy
add the coconut oil, vanilla, coconut cream, honey and eggs to the avocado and pulse to combine ingredients
chop the pecans and mix with the almond flour, baking soda, cacao powder, salt and chocolate chips in a large bowl
combine wet and dry ingredients and mix gently with a rubber spatula. Do not over mix.
spoon batter into a medium loaf pan lined with parchment paper and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
preheat oven at 180°C and bake until a toothpick inserted into the center of the loaf comes out clean, approximately 45 minutes
let it cool on a wire rack and serve.
to preserve freshness, place inside an airtight container and store in refrigerator

FOTO- Lindi Erasmus

Nota van Lindi:  Veranderinge wat ek gemaak het: Canola Oil in plek van Coconut Oil. Dairy Free Dark Cocolate Disks gekap ingesit en nie choc chips nie en Cashew neute ipv pecans gebruik. Volgende keer gaan ek hom maak met n fudge frosting bo-laag, gaan perfek werk saam die bietjie bitter van die dark cocolate. Maar heerlik, beslis n resep wat ek gereeld vir n bederf sal maak.




DIEET MENGSEL

DIEET MENGSEL
1 eetl gemmer
1 eetl heuning
1 teel kremetart
1 eetl kaneel

Meng alles met 1 liter kookwater.
Laat trek soos tee.
Laat afkoel en bottel.
Drink 3 keer per dag 2 eetl. vol voor ete




WEIGHT WATCHERS CREAMY MEXICAN DIP

2014-04-05-weightwatcherscreamymexicandip
WEIGHT WATCHERS CREAMY MEXICAN DIP

1 cup fat-free Greek yogurt, plain
1/2 cup salsa
3/4 cup Avocado, diced
1/3 cup fresh cilantro, chopped
1/4 cup red onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)

1 In a medium bowl, stir together yogurt and salsa until blended.
2 Stir in remaining ingredients. Cover and refrigerate up to 1 day.
3 Before serving, garnish with additional cilantro, chopped avocado and chopped red onion.