I made the chocolate brownie and wondered too about the lack of a raising agent but it was fine, totally delicious in fact. I will definetely be making it again, thank you.
midwitch,
Nov 25, 3:31pm
Sorry girls Only just got back to this thread: no, use plain flour and no BP. No raising agent. :) Glad you enjoyed it. Its great for the kids to make too.
midwitch,
Nov 25, 3:33pm
I adpated another recipe from another thread Dont like too high fat content so made "Savoury swirls" for sandwich substitutes: instead of puff pastry I used tortillas (that I had in the freezer). Spread a little tomato sauce, then a squirt of dijonnaise mustard, a layer of meat (I used garlic sausage or salami, but ham would be great too), a thin sprinkle of grated cheese. Wrap/roll and cut in half, bake till cheese melts. Great hot or cold, the kids loved them for lunch. The ones made with puff pastry sheets cut into thin swirls were divine too, but too high fat for regular use, I'lls ave them for parties.
sam924,
Nov 25, 3:43pm
Absolutely Amazing Peanut Butter Bikkies 1 egg 1 cup crunchy peanut butter 1 cup sugar
Beat egg. Mix with peanut butter & sugar.
Roll 2 tablespoonsful of mixture into balls. Place on sheet & flatten with a fork, allowing room to spread.
Bake at 180ºC for 10 minutes or until golden.
sam924,
Nov 25, 3:44pm
Bran Muffins 1 cup bran flakes 1 cup flour 1 tsp baking powder 1/2 cup (or huge tablespoon) golden syrup 1 cup milk alternative, eg. soy or rice milk 1 tsp baking soda 1 cup dried fruit (sultanas, chopped dates, banana, carob chips, seeds - whatever takes your fancy)
1. Preheat oven to 200°C. 2. Mix bran flakes with sifted flour and baking powder. 3. Slightly warm golden syrup and milk. Add baking soda. 4. Add dried fruit. Mix all together carefully. 5. Spoon into greased muffin tins and bake 10 to 15 minutes.
sam924,
Nov 25, 3:45pm
Carrot Cake Dry ingredients 1 1/2 cups fresh-milled brown rice flour 2 tsp cinnamon 1 cup fine-ground sunflower seeds 1/2cup arrowroot or fresh-milled soy flour Wet ingredients 1/4 cup rice malt or fruit juice 1 drop vanilla 1/2cup chopped dried apricots or cashews 2 cups grated carrot 3/4 cup fruit juice or carrot juice
1. Combine wet ingredients. 2. Combine dry ingredients. 3. Stir wet mixture into dry mixture and mix well. Batter should be quite thick. 4. Spoon into floured loaf tin and bake at 170°C for 90 minutes or spoon into floured muffin tray and bake at 180°C for 45 minutes. 5. Cover until quite cold and then slice.
sam924,
Nov 25, 3:46pm
Apple and Honey Slice 100g margarine 2 Tbsp honey or maple syrup or corn syrup 1 large or 2 small eggs beaten (if a problem, use egg substitute) 1 cup (100g) grated or stewed apple 1 1/2 cups rice flour (wheat flour if OK) 1 tsp baking powder 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp nutmeg 1 1/2 cup chopped sultanas 1/2 cup of walnuts (optional and if suitable)
1. Melt margarine and honey in large saucepan. 2. Remove from heat and add egg, apple, dried fruit and sifted dry ingredients. 3. Mix well to combine. 4. Put in greased sponge roll tin. 5. Bake for 20-25 mins at 160°C. 6. Cut into fingers or squares.
I freeze most of the slice and leave enough out to eat, as it stays fresher. Can go mouldy in humid weather if a large quantity is left out at once.
sam924,
Nov 25, 3:47pm
Cornflake Cookies 115g margarine 1/2 cup sugar (if sugar is a problem, use a substitute) 1 egg (or egg substitute) 1 cup rice flour (or wheat flour) 1 tsp baking powder 1/2 cup of sultanas or dates (optional) cornflakes to cover biscuits
1. Beat margarine and sugar. 2. Add egg, then sifted dry ingredients and fruit, if used. 3. Form into balls and roll in cornflakes. 4. Flatten on a baking tray. 5. Bake at 180°C for about 10-15 mins. (If travelling with these biscuits, put them in a small container as they can crumble. )
sam924,
Nov 25, 3:50pm
Smartie Biscuits Ingredients
120g butter 120g sugar 1 dessertspoon condensed milk 150g flour 1 teaspoon baking powder as much Smarties as you want Method
Preheat oven to 170 C. Cream butter and sugar and add condensed milk. Mix in flour, baking powder and smarties. Roll into balls and place on a greased tray. Bake for 15 minutes.
sam924,
Nov 25, 3:58pm
Apricot Balls Whiz 250 g dried apricots with ¼ cup (or less) sugar, the rind of 1 orange, 1T orange juice and ½ c coconut. Roll into balls and roll in extra coconut. These freeze well.
sam924,
Nov 25, 3:59pm
Spicy Dutch Biscuits 3 cups flour (or brown rice flour substituting 3 T of it for 3 T cornflour) 2 teaspoons baking powder 2 teaspoons cinnamon
Sift flour, spices and baking powder. Rub in softened butter. Add sugar and milk. Mix by hand.
Transfer to plastic bag and refrigerate. (I have kept mixture for up to 3 weeks and break off small amounts to make one tray of freshly baked shapes).
Roll out and cut into shapes with cutters Decorate if desired with fruit, coloured sprinkles etc.
Bake 8 – 15 minutes.
sam924,
Nov 25, 4:00pm
Malt and Sultana Biscuits 4 tablespoons non-dairy spread e. g. Olivani ½ cup sugar 1 Tablespoon soy milk 1 Desert spoon malt 1 ½ Cup flour 1 teaspoon baking soda pinch salt ½ Cup sultanas
Bring spread, malt, sugar and milk to boil, add soda. Stir well and add flour and sultanas. Place teaspoon sized balls onto a cold tray, flatten with a fork. Bake for 15 minutes at 300 F.
sam924,
Nov 25, 4:01pm
Granny Rose's Lemon Biscuits 1 Cup Plain flour 1/4 Cup Rice flour 2 Tablespoons Cornflour 2/3 Cup Icing Sugar 150 grams Olivani Grated zest of 1 lemon
Icing: 2 tablespoons lemon juice and 1 cup icing sugar.
Biscuit: Cream icing sugar and Olivani. add sifted flours and zest. Work together with hands. Using grease proof paper, roll into cylinder approx 4. 5 to 5cm diameter. Chill in fridge overnight. cut into 1/2 cm slices and bake at 160 degrees for approx 15 minutes
Ice and decorate with silver balls or strips of glace cherries. Orange can be subsituted for lemon.
sam924,
Nov 25, 4:03pm
Savoury Scones 500g (4 cups)Scone Mix 250mls Water 1 Cup Cheese, grated 1/4 Cup Bacon Bits 2 tsps Mixed Herbs
Easy Directions: 1. Place scone mix, water, cheese, bacon bits and mixed herbs in a bowl. 2. Mix together and knead into a soft dough. 3. Roll out on a floured surface to 1-2cm thick. 4. Cut into desired shapes. 5. Place on a lightly greased or floured oven tray and leave to rest for 10-15 minutes before baking. 6. Bake at 210ºC for about 15-20 minutes or until cooked.
sam924,
Nov 25, 4:15pm
Muesli Bars Ingredients
125g butter 1 cup Chelsea white sugar 2 tbsp Chelsea golden syrup 1 cup flour 1 tsp baking powder 1 cup coconut 1 egg 1 cup mixed dried fruit: raisins, currants etc. 1 1/4 cups toasted muesli
Method
Put butter, sugar and golden syrup into a large bowl and melt in the microwave. Thoroughly mix in the remaining ingredients. Grease a flat 20x30cm sponge roll baking tin. Press mixture into tin and bake at 180°C for 20 minutes. Cut into bars while still warm, and when cool, store in an airtight container.
Preheat oven to 170°C. Cover an oven tray with baking paper or spray with non stick baking spray.
Mix all ingredients until well combined. Place teaspoonfuls of mixture on the prepared tray, leaving room for spreading. Using a wet fork, flatten the balls of mixture. Bake for 16 – 20 minutes until golden brown. Carefully lift the biscuits off to cool completely on a wire rack. Store in an airtight container when cold.
Tip: These are lovely crispy biscuits that are wheat free.
150 g butter, softened 3/4cup Chelsea Soft Brown Sugar 1/2 cup Chelsea White Sugar 2 eggs 2 cups flour 1 teaspoon cinnamon 1 teaspoon baking powder 1 cup sliced almonds 1 cup strawberry jam
Method
Preheat oven to 180°C. Spray a 20 x 30 cm slice tin with non-stick baking spray and line with non-stick baking paper.
In a large bowl, beat together the butter, soft brown sugar and white sugar. Add the eggs and mix well. Mix in the flour, cinnamon and baking powder then the almonds. The dough will be crumbly but comes together when squeezed. Press half of this mixture into the base of the prepared tin. Using the back of a spoon, spread the jam over this base, leaving a small 1 cm border around the edge. Sprinkle the remaining mixture over the top, right to the edge and press down to form the top layer. Bake for 25 – 30 minutes until the top is golden brown. Cool in the tin then slice into portions. Makes 20 slices
jenna68,
Nov 27, 10:52am
Bumpity ... bump
jenna68,
Nov 29, 1:38pm
w... w
valentino,
Dec 1, 9:43pm
Ideal for summer time visits to the beacch, parks etc etc... .
mypeaches,
Dec 3, 4:36pm
bump ;-)
midwitch,
Dec 3, 6:08pm
I made some lovely savoury muffins from the Littlies mag (I think it was that one), kumara and cheese. The kids loved them.
jenna68,
Dec 4, 2:20am
o... o
jenna68,
Dec 8, 11:58am
q... q
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