“GEEN KNIE” GLUTENVRYE BROODJIE
3.5 koppies gluten free high fibre bread flour
2 koppies lou warm water
1 teelepel sout
7 g korrel suurdeeg
50 ml sonneblomsade
60 ml semels (opsioneel)

Hou bietjie van die saad vir bo-op die brood.
Meng alles saam, en indien die deeg bietjie te droog is, gooi nog bietjie lou water by, dit moet net maklik skep.  Plaas in ‘n klein brood pannetjie wat goed gesmeer is met botter, gooi die ekstra sade bo-op, druk effens in die deeg in en laat staan om te rys op ‘n warm plekkie.  Ek het my oond op 40 grade C aangesit en dit het pragtig gerys.
Wanneer dit vol gerys het, haal die broodjie uit en verhit die oond tot 17o Grade C.  Bak vir ongeveer 1 uur, of tot hol as jy daarop klop.

Geniet hom

Rina Kleinhans

GLUTENVRYE MUFFINS MET BOKMELK KAAS EN SALAMI
1,5 koppies volgraan glutenvry broodmeel
180 ml kookolie
2 eiers
1 teelepel bakpoeier
125 ml water
1 eetlepel suiker
knippie sout

Meng alles saam, skep in muffin panne en bak vir 30 min of tot gaar by 160°C.

Resep en foto: Marietjie van der Merwe

GEMENGDE BESSIE MUFFINS GLUTEN VRY
2 kg gluten vry all purpose meel
2 teelepels gluten vry bakpoeier
knippie sout
2 groot eiers
½ koppies lactose free melk
½ koppies coconut oil (gesmelt)
2 teelepels vanilla extract
1 – 2 eetlepels heuning
1 koppie gemengde berries
Meng meel, bakpoeier en sout saam. Meng res van bestanddele behalwe berries by tot mengsel glad is. Vou berries versigtig deur, oppas vir oorwerk. Bak ongeveer 15 min teen 200°C tot gaar.

As warm uitkom drizzle bietjie suiwer heuning bo-oor.
Alternatiewe:
As meel nie xanthan gum in het nie, sit kwart teelepels by. Heuning kan met 1 koppie suiker vervang word, klapper olie kan met botter vervang word en gewone melk kan gebruik word.
Heeeeeerlik. Oh ja, en ek was lui en het dit sommer in die cupcakemaker gemaak.
Deur Lindi Erasmus

CURRIED CHICKPEA BURGERS
(Gluten Free, Vegan, Dairy Free, Egg Free)
Makes 8 burgers
175 g cooked quinoa
1 x 400 g tin of chickpeas, drained and rinsed
2 carrots
1 white onion
1 tablespoon curry paste of your choice, just ensure it is gluten and dairy free
3 tablespoons gram flour
3 tablespoons olive oil

Begin by peeling the onion and carrots and then finely grating, either by hand or using a food processor. Heat one tablespoon of the oil in a large frying pan and then gently fry the onion and carrots until softened – approximately 10 minutes.

Place the chickpeas and cooked quinoa into a large mixing bowl and crush together with a fork until you have a coarse, lightly-bound paste. Add the softened onion, carrot and curry paste, season with a little sea salt and black pepper and mash together with a fork until bound together.

Using your hands, form the mixture into 8 burger patties and then coat each burger in gram flour, using as much or as little flour as you need to generously coat the burgers.

Heat the remaining oil in the large frying pan over a medium flame, add the burgers to the pan and fry the burgers on both sides until golden, slightly crisp and heated through.

While the cakes are frying dice the tomatoes, avocado and coriander. Mix together in a small bowl with the lemon juice and season to taste. Serve the burgers with a little pile of tomato salad on top and whatever accompaniments you like – roasted sweet potato wedges and a big green salad go very well.
Pictures:  Martie Fourie Moolman

GLUTENVRYE MIELIEBROOD
Resep: Koekoes Erasmus
Foto:  Marietjie van der Merwe
FOOD LOVERS RECIPES
531 g glutenvrye bruismeel
1 blik geroomde suiker mielies
1 blik kondensmelk
1 eetlepel kookolie
knippie sout

Meng alles saam en bak vir ongeveer 30 minute by 180°C.

GLUTENVRYE BLACK FOREST PAVLOVA

Dit is sommer my eie skepping. Dis ‘n grutenvrye weergawe vir ‘n Black Forest koek.
Vir die kersies het ek twee verskillende soorte gebruik. Een soort was gewone kersies in stroop en die ander was Amarena kersies. Dit het ek gemeng en verhit en ‘n sjokolade stroop van die sous gemaak. Dan begin die lae pak van eers ‘n merinque met room mengsel en sjokolade en kersies en dan die volgende laag. En dan kan daar gesmul word.

ekstra groot Eierwitte
450 g Strooisuiker
1,5 eetl Maizena
1 eetl Suurlemoensap
1 tl Vanilla
Halwe tl Kremetart

Vir die vulling:
200 ml Room
250 g Yogurt
Gerasperde sjokolade
Marcino Kersies

Metode:
Verwarm oond op 170 Grade Klits eierwit styf en voeg die strooisuiker en kremertart by. Voeg Maizena by. Klits tot styf en blink en glad. Vou die suurlemoensap en vanilla ook by. Teken op bakpapier 4 sirkels van 20cm elk. Verdeel die merinque mengsel op die sirkels. Stel oond tempratuur af na 120 grade C. en bak vir 1 uur en 30 minute. Laat afkoel in die oond. Verwarm die kersies en maak die sous dikker met bietjie cacao en versiersuiker en maizena(ongeveer 2 eetl versiersuiker 1 eetl maizena en 2 eetl cacao) As dit alles afgekoel is en net voor bediening kan die lae gepak word. Begin met ‘n merinque en plaas van die roommengsel op gevolg deur die kersies en gerasperde sjokolade. Pak die lae en sluit af met kersies en gerasperde sjokolade
BRON – Jeannette Havenga

GEMMERKOEKIES MET GLUTENVRYE OPSIE
Resep en foto: Marie Grobler
FOOD LOVERS RECIPES
Ek het sommer vandag ‘n kans gevat met my gemmerkoekies resep en hierdie glutenvrye meel gebruik en hulle het baie lekkerder en mooier uitgekom as met my gewone meel.
225 g margarien
4 koppies koekmeel of glutenvrye meel
125 ml gouestroop
2 teelepels gemmer fyn
2 teelepels gemengde speserye
2 eiers geklits
2 koppies suiker
2 teelepels koeksoda
Knippe sout

Room botter en suiker saam, roer stroop by en meng res van bestanddele by.
Laat so 3 ure in yskas rus, maak bolletjies, pak op ‘n voorbereide bakplaat en druk effens plat.  Bak 12 min tot 15 min teen 180ºC.

WHEAT FREE CAKE
100 g almonds
100 g pecan nuts
100 g roasted hazel nuts
300 g dark chocolate 85% if you like a good chocolate taste
150 g castor sugar
250 g butter
6 XL eggs separated
Pinch of salt
Extra melted chocolate for decoration.
Blend the nuts in the food processor. Add the chocolate and blend until the chocolate is broken up.
In a separate bowl cream the eggs and sugar, till fluffy
Add the egg yolks one at a time.
Fold the chocolate and nut mixture into the eggs. I always do this by hand
Whip the egg whites till stiff
Fold in the egg whites
Place mixture into a lined 20cm cake tin
Bake for 45min. Too an hour.
Let it cool. Remove from tin.
Drizzle with melted chocolate . Can be served hot or cold
Serve with cream, Greek yogurt, or ice cream

Recipe and photo: Annerie Mac Donald at Sommerset West

WHOLE MEAL RYE BREAD

(Makes roughly 4 breads, so I normally halve the weights & bake 2 at a time)
2000g (100%) Eureka wholemeal rye flour
60g (3%) Lemon juice
30g (1,5%) Dry yeast
50g (2,5%) Himalaya salt
1460g (73%) Water
Adittional ingredients that can be added according to personal taste:
A)Coconut oil(melted) & raw honey – add same time as water. Keep percentages in mind.
B)Wheat bran, rolled oats, chick pea flour & cinnamon. You can also add normal bread flour if you wish to have a more fluffy texture. Mix with flour and remember to adapt other standard ingredients(%) accordingly.
C)Fine coconut, crushed dates & cranberries (also nuts & seeds if you have). These can be mixed in after first rise.

Method:
1) Mix all dry ingredients
2) Add water(winter=warm, summer=room temp) gradually & mix until all incorporated
3) Knead until gluten is developed(+/- 8min by hand/machine +/- 4-5min medium speed). Dough will be very “sticky”
4) Put in lightly oiled container, cover with plastic & ferment approx 2hrs
5) Portion & shape as desired on oiled oven/bread pan(mix in fruit & nuts before shaping)
6) Cover with plastic & prove for at least 1hr in warm, draught free area. Loaf should have almost doubled in size
7) Remove plastic & bake @ 180°c for +/- 45-55min
8) Remove from tins immediately after taking from the oven & put on cooling rack
9) Cool, package & enjoy next day(Rye takes at least 24hrs for flavor to develop)
This is my adaption of the original Eureka Mills recipe. Please feel free to change as you see fit. A recipe should never become a rule, but a guideline. The more creative one becomes in your cooking, the more you enjoy it!
P.S: Two really tasty and healthy spreads/toppings for Rye bread:
1) Chilli pesto & sliced fresh avo (savory)
2) Coconut oil & raw honey mixed (sweet)

Source and Photo: Rudolph Faurie

WHEAT AND SUGAR FREE BREAD
200 g almond flour
150 g mixed seeds
22 ml psyllium husks
15 ml baking powder
Salt
1 tablespoon xylitol
100 g Greek yoghurt
250 g cottage cheese
6 eggs
50 ml melted butter
Mix everything. Bake 18ºC for 1 hour.
Replace seeds with sundried tomatoes or nuts. Options are endless
Recipe and picture from Estrela Oosthuizen