This was surprisingly tasty, a gluten-lacto free sweet potato and spinach lasagne.The pasta was made from 100g gluten-free flour, one egg and as much oil as it took to stick together. It was still very flaky and only produced small clumps but lasagne hides that quite well. Next time I'll try corn flour. Make a roux from oil, corn flour and add lactofree milk. Season to taste: I recommend lots of nutmeg, pepper and mustard to simulate cheese or you won't taste anything and grate in some lacto free cheese.The filling was the only real part: peel and chop a sweet potato and roast it with some garlic, herbs and oil. Use the oil to fry some spinach when it comes out of the oven.Layer it all up and cook for 40 mins.You'll be surprised how real it tastes!
An exciting gluten free alternative to cake. It's also completely fat free if you care about things like that. You could even modify it to remove sugar and lactose if you're a real masochist.They're pretty tasty- a bit more like pancakes than sponge and would be delicious with hot choc sauce!4oz Couscous- cook as normal then add:
1 beaten egg
1 Vanilla yoghurt
1cap vanilla esscense
Mix well and cook in the oven at 180 for 30-40mins.
This was surprisingly tasty! A gluten free, lacto-free, chocolatey delight and extremely rich. Best served warm with icing.The Cake:
2\3 cup quinoa
1\1\3 cup water
1 cup cocoa
1 cup lacto free or almond milk
1 cap vanilla essence
1\1\2 cup sugar
1tsp gluten free baking powder
3/4 cup oilBring quinoa to the boil with the water and leave to simmer for 10 mins.Meanwhile make a wet mixture of milk, eggs and vanilla essence and a dry mix of cocoa, sugar and baking powder. Fluff the quinoa and add oil. Add to wet mixture and mix very well. I tried to blend it but the quinoa didn't get any small so just whisking would do. Add wet mix to dry mix and divide into two cake tins. Cook at 180° for 40 mins until springy.
3 bars of everything free Chocolate
The cream from one can of cocoa but milk or 1x sachet of creamed coconutMelt chocolate and mix. Either beat it into shape or leave in the fridge overnight. You can add icing sugar. to sweeten it.
My new icing nozzles arrived this week so I was excited to try them!The waves were made using the swirly petal nozzle, starting at one end, making layers moving the nozzle up and down, I tried to only loosely mix in the blue coloring to get swirls but all the icing mixed in the bag so next time I'll just use more blue.
The octapodes were made using different sizes of circular nozzle. I tried to make them bright orange but the food coloring didn't want to mix to that. I might have to try gels.Sadly, we lost a few limbs transferring them from the baking sheet to the cake. Next time I'll just have to bite the bullet and ice straight onto the cake!
Cake: basic chocolate cupcake- 2 eggs, 4oz sugar, 3oz flour, 1oz cocoa powder, 1tsp baking powder, 2caps vanilla
Icing: 250g butter and icing sugar, 1cap vanilla
You rip what you sew!