AARTAPPEL-SAMPIOEN-EN-UIE-GEBAK
Daarsy my aartappel-week bydrae vir die Gluten en Dairyfree kosmakers, perfek vir n braai bykos en jou gaste sal nie eens weet dis n ‘freeB-meal’ nie – enjoy!
12 – deurgekookte aartappels (gaar maar nie sag nie) in die skil, in dikkerige ringe gesny
1 bakkie portabello sampioene
2 medium uie in half-ringe gesny
1 goeie teelepel knoffel
3 teelepels pietersielie
3 teelepels paprika (moenie suinig wees nie)
so bietjie rooipeper
sout

Glutenvrye-meelmengsel
*Easygest melk
Canola margarien
1 teelepel gf mosterdpoeier
*½ koppie gerasperde 100% bokmelk cheddar
*¼ koppie gerasperde 100% bokmelk feta
1 – 2 Houertjie/s Orley whip savoury room

Witsous
Maak witsous soos altyd met canola margarien, meelmengsel, Easygest melk
As verdik roer mosterdpoeier en sout in en kook deur
Haal van hitte af en roer die cheddar in
(Ons soek ‘n dikkerige sous want daar moet nog room ook in)
**Haal heeltemal van hitte af as deurgekook het en roer Orley whip so half-houertjie op ‘n slag goed in tot die sous die regte dikte is. (Die sous moet nie te dik wees nie, onthou dit gaan nog bietjie verdik as dit bak, maar ook nie te loperig nie)

Braai knoffel, uie en sampioene in n klein bietjie canola/olyfolie. As amper sag gooi die paprika, pietersielie en rooipeper by.

Sit aanmekaar
Skep ‘n bietjie van die witsous onder in ‘n oondbak.
Pak ‘n laag aartappels.
Gooi bietjie growwe sout.
Dan ‘n laag van die sampioen mengsel.
Helfte van die witsous.
Herhaal die lae nog n keer maar op die boonste laag sprinkel die gerasperde feta oor voor die laaste witsous oorgeskep word. Vir mooi sprinkel nog paprika en pietersielie bo-oor die laaste laag.

Maak ‘n foelie deksel oor die bak en bak in n 180ºC oond vir 20 – 30min tot aartappels deurgaar en sag is. Haal foelie af en bak oop vir nog so 10 minute.

Notas
* Sommige lactose sensitiewe mense is wel gevoelig vir 100% bokmelk kaas en Easygest lactose free melk, vervang die melk met jou verkieste plaasvervanger en laat die kaas uit.
** As die room ingeroer word kry die sous soms n snaakse tekstuur agv die warm mengsel en die skielike koeler room, roer net goed deur, as dit bak is dit weer glad.

Resep en foto: Lindi Erasmus

SPECIAL HEALTH BREAD
1½ cups sorghum flour
1 cup tapioca starch
½ cup brown or white sweet rice flour
1 teaspoon xanthan gum
1 teaspoon guar gum
½ teaspoon salt
3 Tablespoons sugar
2¼ teaspoons instant yeast
3 eggs (room temperature, lightly beaten)
¼ cup oil
1½ teaspoons vinegar
¾ – 1 cup milk (105 – 115 degrees)
Instructions
For the Bread Machine
Combine the dry ingredients (sorghum flour through yeast) in a small bowl.
Put the wet ingredients into the bread pan, then add the dry ingredients on top.
Set your machine to knead 15 minutes, rise 30 minutes, and bake 55 minutes

Posted by and photo:  Christina En LP Louw

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
For the cake:
360 g bittersweet chocolate, coarsely chopped (2-1/4 cups)
¾ cup unsalted butter, cut into six pieces; more for the pan
5 large eggs
1 cup granulated sugar
1½ teaspoon pure vanilla extract
¼ teaspoon table salt
½ cup unsweetened natural cocoa powder, sifted if lumpy; more for the pan

For the glaze:
120 g bittersweet chocolate, coarsely chopped (¾ cup)
3 tablespoons unsalted butter

Make the cake:
Position a rack in the middle of the oven and heat the oven to 150°C. Lightly butter the bottom of a 22cm round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water. Beat on mediumhigh speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don’t overcook. Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.

Glaze the cake:
TIP:
To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.
Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within ½cm of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.

Photo:  Jeannette Havenga

GLUTENVRYE PLAATKOEKIES
2 koppies Glutenvrye meel
2 eiers
5 eetlepels suiker
1 ½ eetlepels gesmelte botter
4 teelepels bakpoeier
½ teelepel sout
1 koppie melk

Klits die eiers en suiker saam.Voeg helfde van die melk en botter by. Sif die meel, bakpoeier en sout saam en voeg dit by die meelmengsel. Meng.
Moet die mengsel nie roer nadat alles goed gemeng is nie. Bak dit in ‘n goed geoliede pan. Ek drup lepels vol in gesmeede eierringetjies wat binne in die pan is. Bak aan eenkant en as dit bo-op vol lugblasies is, maak dit los van ringetjie en draai dit om..

Geniet met Heuning of lekkerte van jou keuse.
Foto en resep geplaas deur Rina Burger

GLUTENVRYE BROODJIE
450 g glutenvrye broodmengsel
250 ml glutenvrye Muesli
300 ml melk
1 x 10 g sakkie gis
200 g parmesaankaas fyngerasper
Plaas alle bestanddele in elektriese menger se bak en klits by medium-spoed met mengspaan.
Verhoog menger se spoed en klits teen hoe spoed vir 5 minute.
Skep mengsel in 20cm broodpannetjie wat goed gesmeer is met kleefwerende kossproei.
Laat rys op warm plek vir 20 minnute.
Bak dan vir 30 minute teen 180ºC of tot gaar.

Foto: Rina Burger

GLUTENVRYE HAM EN KAAS MUFFINS
Dit is ‘n resep van Enterprise Promosies wat ek al jare gebruik en het hom net hier en daar aangepas.
15 ml botter
125 g Enterprise klaar gesnipperde spek
250 ml glutenvrye bruismeel
3 ml sout
10 ml bakpoeier ( het nog nie glutenvry bakpoeier nie)
1 eier
225 ml melk
50 ml gesmelte botter
250 ml gerasperde ham
250 ml gesrasperde Cheddarkaas.
Smelt 15 ml botter in pan en braai die spek daarin tot bruin amper bros. Sif bruismeel, bakpoeie en sout in mengbak. Klits eier en melk saam.
Smelt 50 ml botter in mikrogolf en maak seker dit is regte hoeveelheid. Voeg eier en melkmengsel saam met die gesmelte botter by ham – en spek mengsel. Voeg gerasperke kaas by en roer deur . Plaas in gesmeerde muffinpanne en bak by voorafverhitte oond van 180’C vir 20minute.
Foto: Rina Burger

GLUTENVRYE MELKTERT
(genoeg vir 1 ronde melktert soos op foto)
500 ml melk
1 eetlepel glytenvrye meel
1 eetlepel mielieblom
½ koppie suiker
2 eiers geskei
1 eetlepel botter
1 teelepel vanilla geursel
Knypie sout
Kook helfte melk en suiker saam. Maak dun pasta van die res van die melk, meel, mielieblom, suiker, eiergele, sout en vanilla.
Voeg die mengsel by die kokende melk terwyl jy heeltyd roer. Roer tot dik.
Haal van die stoofplaat af. Klits eierwitte styf en vou liggies in by melkmengsel met ‘n lepel
Skep in kors, sprinkel kaneel en verkoel.

Kors
1 koppie glutenvrye meel
½ koppie buckweat flour
1/3 koppie klapper
1 eetlepele suiker
½ koppie gesmelte botter

Meng alles saam druk in gespuite bak en bak vir 30 min by 180ºC.
Laat afkoel en geniet.
Vulsel resep van my ma. Kors myne
Resep en foto: Brunhilda Venter

SJOKOLADE KOEK SONDER KORING
Resep:  Lynn Coetzee
Foto: Rina Kleinhans
FOOD LOVERS RECIPES
5 groot eiers
375 ml suiker
375 ml rogmeel (rye)
125 ml mielieblom
83 ml kakao
15 ml bakpoeier
125 ml olie
75 ml melk
175 ml kookwater

Klits die eiers en suiker saam in ‘n groot bak totdat dit dik en romerig is, sowat 5 – 8 minute. Sif die droë bestanddele deeglik saam. Ek het dit 3 keer gesif en weer in die bak bo-oor die eier mengsel gesif. Meng die droë mengsel liggies saam met die eiers totdat dit alles gemeng is. Meet die olie, melk en water in ‘n beker af, roer saam en voeg by die mengsel. (Ek sit gewoonlik die bakpoeier bo op die mengsel en giet dan die nat bestanddele oor. Dit skuim baie en kan maklik ingevou word.)
Vou die mengsel saam tot goed gemeng. Skep in twee ronde bakpanne wat gevoer en gespuit is. Bake vir 30 minute lank by 180ºC.

Vulsel: Sommer maklik om te maak
250 ml vars room
jou gunsteling blok sjokolade

Klits die room tot styf. Smelt die sjokolade in die mikrogolf. Meng die twee saam en smeer tussen die twee lae koek wat afgekoel is. Ek het van die vulsel gehou om torings bo-op te maak.

Versiering – Fudge
62 g medium vet margarien
83 ml kakao
375 ml versiersuiker
kookwater

Smelt margarien in mikrogolf – 30 sekondes. Roer kakao goed daarby. Sit so 15 ml kookwater by en roer tot glad. Voeg die versiersuiker by en roer totdat dit ‘n gladde mengsel is. As dit te styf is, sit meer water by of meer versiersuiker as te slap. Dit moet soos “fudge” wees.

Smeer die versiering om en bo-op die koek. Ek het torings bo-op versier en sommer ekstra sjokolade mee gespeel en patrone gemaak. Die probleem met die koek was dat almal nog wou eet en die mensie vir wie dit eintlik gemaak was het slegs twee dun snye gekry!

NO DOUGH PIZZA

This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) (250 g) package of full fat cream cheese, room temperature
2 eggs
¼ teaspoon ground black pepper
1 teaspoon garlic powder
¼ cup grated parmesan cheese

Topping
½ cup pizza sauce
1 ½ cups shredded mozzarella cheese
toppings – pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350ºF/180ºC.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Dankie Johan
Photo credit: Flowers At Heart

All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.

GLUTENVRYE MEEL
Ek maak ‘n “all purpose flour” van
2 koppies aartappelmeel
2 koppies rysmeel
2 koppies tapiokameel
1 koppie kekerertjiemeel

Meng alles saam en gebruik net soos gewone koekmeel.

Geplaas deur Elsa Van Antwerpen Kleinhans