oatmeal cookies

 

dry ingredients

• 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)
• 1 ½ cups gluten free rolled oats
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional, but recommended)
• 1/3 teaspoon salt

wet ingredients

• ½ cup melted coconut oil
• ½ cup + 2 tablespoons coconut sugar
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes) 
• 1 ½ teaspoons pure vanilla extract
• 2 tablespoons pure maple syrup

add-ins

• 1 cup vegan chocolate chips

optional topping

• 2–3 tablespoons vegan chocolate chips

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. In a medium bowl, whisk together all the dry ingredients. Set aside.
3. In a large bowl, whisk together all the wet ingredients. Whisk until well-mixed.
4. Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.
5. Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until it’s soft enough to scoop, but still very firm and chilled.
6. Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press chocolate chips into cookies—this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies. Flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
7. Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

The Ultimate Gluten Free Bread Recipe (Artisan Style Loaf)

 

Ingredients

• 8 g (2 1/2 tsp) active dried yeast
• 20 g (2 tbsp) superfine/caster sugar
• 390 g (1 1/2 cups + 2 tbsp) warm water, divided
• 20 g (1/4 cup) psyllium husk (rough husk form)
• 130 g (3/4 cup + 3 tbsp) buckwheat flour
• 100 g (1/2 cup + 3 tbsp) potato starch (NOTE: this is different from potato flour)
• 90 g (1/2 cup + 2 tbsp) brown rice flour (needs to be very finely ground, "superfine")
• 10 g (2 tsp) table or sea salt
• 12 g (2 tsp) apple cider vinegar

1. In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.

2. In a separate bowl, mix together the psyllium husk and 240 g (1 cup) water. After about 15 – 30 seconds, a gel will form.

3. In a large bowl, mix together the buckwheat flour, potato starch, brown rice flour and salt, until evenly combined.

4. Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer with a dough hook.

5. Transfer the bread to a lightly oiled surface and knead it gently, forming it into a smooth ball. Place the dough into a lightly oiled bowl, seam side down, cover with a damp tea towel and allow to rise in a warm place for about 1 hour or until doubled in size.

6. Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball (see post for step-by-step photos). Flip it seam side down onto a part of the work surface that isn’t covered in flour and rotate in place to seal the seams.

7. Place the dough into a 7 inch round proofing basket that you’ve dusted with some brown rice flour with the seams facing upwards. Cover with a damp tea towel and proof in a warm place for about 1 hour or until doubled in size.

8. While the loaf is proofing, pre-heat the oven to 480 ºF (250 ºC) with a cast iron skillet on the middle rack or a Dutch oven/combo cooker on the lower middle rack. If you’re using a skillet, place a baking tray on the bottom rack of the oven.

9. Once the dough has doubled in size, turn it out of the bread basket onto a piece of baking paper and score the top with a pattern of choice (the easiest pattern is a cross, about ¼ – ½ inch deep), using a bread lame or sharp knife. Take the hot cast iron skilletor Dutch oven/combo cooker out of the oven and then transfer the bread along with the baking paper into it.

   For a skillet or combo cooker, this is easiest by sliding a pizza peel or baking sheet underneath the baking paper and then using it to slide the bread along with the baking paper gently into the hot skillet/combo cooker. For a Dutch oven, use the sides of the baking paper as handles to transfer the bread into it.

10. If using a skillet: place the skillet in the oven, pour hot water into the bottom baking tray, add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the skillet), and close the oven door.

    
    

    
    

    1. If using a skillet: place the skillet in the oven, pour hot water into the bottom baking tray, add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the skillet), and close the oven door.

    2. If using a Dutch oven/combo cooker: add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the walls of the Dutch oven/combo cooker) and close it, then place it into the pre-heated oven.

    3. Bake at 480 ºF (250 ºC) with steam for 20 minutes – don’t open the Dutch oven or the oven doors during this initial period, as that would allow the steam to escape out of the oven.

    4. After the 20 minutes, remove the bottom tray with water from the oven (for cast iron skillet) or uncover the Dutch oven/combo cooker, reduce the oven temperature to 450 ºF (230 ºC), and bake for a further 40 - 50 minutes in a steam-free environment. The final loaf should be of a deep, dark brown colour. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done.

    5.  Transfer the loaf onto a wire cooling rack to cool completely.

    6. Storage: The gluten free bread keeps well in a closed container or wrapped in a tea towel in a cool dry place for 3 – 4 days.

       
       

       Recipe Notes

       POSSIBLE SUBSTITUTIONS

       • Active dried yeast: You can use instant yeast, in which case you don’t need to activate it, but just add it straight to the dry ingredients along with the sugar. Add the water that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and apple cider vinegar.
       • Apple cider vinegar: You can use other types of vinegar, although I recommend sticking to apple cider vinegar if at all possible.
       • Psyllium husk: YOU CAN’T SUBSTITUTE IT WITH A DIFFERENT INGREDIENT. But if you use psyllium husk powder as opposed to the rough husk form, use only 75% of the weight listed in the recipe.
       • Potato starch: You can use corn starch, tapioca starch or arrowroot starch instead.
       • Brown rice flour: You can use millet flour instead.
       • Buckwheat flour: You can use white teff flour, sorghum flour or oat flour instead.

       NOTE: All substitutions should be made by weight not by volume.

New York Cheese Cake

 

• Filling
• four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice (optional, but recommended)
• 3 large eggs, at room temperature
• topping suggestions: salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, whipped cream, or raspberry sauce (recipe in notes)

• base 
• 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
• 5 Tablespoons (70g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar

Adjust the oven rack to the lower-middle position and preheat oven to (145°C).

Make the crust: Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inchor 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.

Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.

Prepare the simple water bath (see note): Watch my video tutorial above; the visual guide will assist you in this step! Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)

(Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

buckwheat bread

 297 g buckwheat 

2 tbsp psyllium

2tsp chia seed

3 tbsp oil

2 tsp baking powder

1/2 seasalt

 mix together

bake 1hr 15 mins about ...

ham glaz

 

Ingredients

US Customary – Metric

To Simmer The Ham

• ▢ 1 gallon water , plus additional, if needed
• ▢ 1 cup honey
• ▢ 1/2 cup light brown sugar
• ▢ 8 to 13 pound wet-cured, fully-cooked half ham (bone-in, butt portion; smoked or unsmoked)

To Glaze and Roast the Ham

• ▢ 1/2 cup honey
• ▢ 1/2 cup light brown sugar
• ▢ 1/4 cup smooth Dijon mustard
• ▢ 2 tablespoons whole grain Dijon mustard
• ▢ 1/8 teaspoon ground cloves
• ▢ 1/4 cup bourbon

Instructions

• In a large, 12-quart stock pot, stir together water, honey, and light brown sugar until dissolved. Rinse ham and lower it into in the stock pot, adding additional water, if needed, to just cover the ham. (If a corner sticks out of the water on a very large ham, this is ok.) 
• Bring to a boil over medium-high heat. Reduce heat to low to just maintain a bubble, and simmer, partially covered, until thickest portion of the ham registers 125-degrees F on an instant-read thermometer. Plan on about 15-20 minutes per pound.

Glaze and Roast the Ham

• While the ham is simmering, stir together all of the glaze ingredients in a high-sided saucepan. Bring to a simmer and cook over low heat, stirring frequently, until sugars are dissolved and glaze is thickened slightly, about 10 minutes.
• Preheat oven to 400 degrees F. Line a baking sheet or roasting pan with foil and fit it with a rack.
• Carefully remove ham from the cooking liquid. (I like to pour some of the water into the sink before lifting the ham out with two turkey forks.) Discard remaining liquid.
• Place the ham on the prepared rack and score by using a sharp knife to cut a shallow diamond pattern into the fat, spacing the cuts about 1-inch apart.
• Brush the entire exterior of the ham with the glaze. Roast for 10 minutes. Add a second coat of glaze and roast for an additional 10 minutes. Brush the ham with a third and final coat of glaze, roasting the ham for 10 more minutes, or until the internal temperature reaches 135-138 degrees F.*
• Remove ham from oven, tent with foil, and let rest for 15 minutes (internal temperature will rise 5 degrees during this time to 140). Transfer ham to a cutting board and carve against the grain into 1/8 to 1/4-inch thick slices.

ham

 

Cranberry & maple glazed ham

I reckon Christmas is better when it features a big scrumptious glazed ham – and this is the glaze to end all glazes! Because the ham is salty, a glaze should be a nice balance of sweet, tart, pungent and spicy to work with it – which is why I don’t add salt to the glaze. This one is deliciously simple to make and incredibly tasty – I’ve had nothing but rave reviews from those who have tried it. I don’t really like the idea of jamming cloves all over a ham (ever bitten in to a whole clove?). It’s nice and easy this way and you still get the lovely spiced flavour from the glaze.

Prep time – 40 minutes
Cooking time – 3-4 hours

Ingredients

1 x precooked ham – whole or half (free-range is essential for me)
1 x 275g jar cranberry sauce
1 cup orange or cranberry juice
1 cup pineapple juice
3/4 cup maple syrup
1/4 cup brown sugar
1/4 cup sugar
50g butter (optional)
Zest and juice of 2 oranges
2 tbsp Dijon mustard
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp mixed spice

Extra juice, chicken stock, or water, for cooking

Method

Take the ham out of the fridge 30–60 minutes before cooking, if you can. Slide a finger in under the skin (it helps to use the tip of a knife sometimes to get it started) and carefully peel the thin skin away — leave all of the cloudy white fat layer there for flavour and moisture. Keep peeling until all the skin is removed.

To make the glaze, combine all the ingredients in a medium saucepan. Simmer for 20–30 minutes until reduced to a syrupy consistency.

Using a small sharp knife, make a series of diagonal slices about 3cm apart and a few millimetres deep through the fat layer around the whole ham. Cut another series in the opposite direction, so you end up with rough diamond shapes. Transfer to a roasting dish, on a rack if you have one.

Now you can choose to either serve the ham hot, or just glaze it, heat the outside and serve it warm or cold.

To serve the ham hot, preheat the oven to 160°C regular bake. Calculate your cooking time — about 10 minutes per 500g. (To calculate, round your ham’s weight to the nearest kilogram. Multiply that by 2. Then multiply that number by 10 to get your cooking time in minutes. Divide that by 60 to get your time in hours. So if my ham was 9kg: 9 x 2 = 18. 18 x 10 = 180 minutes. 180 minutes ¸ 60 = 3 hours cooking time.) Pour the fruit juice, chicken stock or water into the dish, cover with foil (try not to let the foil touch the ham), and cook for the calculated time.

Remove the ham from the oven and discard the foil. Increase the oven temperature to 170°C. Brush the ham generously all over with the glaze, and return it to the oven to cook uncovered for 1 hour. Baste the ham with more glaze another three or four times while it’s cooking.

If you’re not ready to serve yet, you can keep it in the oven at 50°C for an hour or two until you’re ready.

To serve the ham warm or cold, preheat the oven to 180°C regular bake. Brush the ham generously all over with the glaze and bake for about

30 minutes, basting with glaze two or three more times during cooking.

chocolate chips oatmeal

 oatmeal cookies

3 cup oatmeal flour,

114 g butter/ coconut oil

1/2 tsp salt

1/2 tsp cinnimon 

3 tbsp - chia + 6 tbsp water

1 egg

1/2 chocolate chips

3/4 cup of coconut sugar 

banana cake

 

For the cake:

• 3 medium-sized ripe bananas
• 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• 4 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 100 g (⅔ cup) raisins **
• 150 g (1 ¼ cup) ground almonds (almond meal) ***
• 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 120 ml (½ cup) unsweetened almond milk (or any other plant-based milk)

For the frosting:

• 400 g (14 oz) tin of full-fat coconut milk ****
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup (or sub any other sweetener)

To decorate (optional):

•  Banana , sliced

For the cake:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
• Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
• Once melted, add the maple syrup to the same bowl along with the vinegar, cinnamon, vanilla, raisins and ground almonds
• Sift in the flour, baking powder and bicarbonate of soda
• Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
• Transfer mixture into a greased baking tin lined with baking paper (I used an 18cm/7inch springform baking tin)
• Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
• Once out the oven, leave to cool on a wire rack before applying the frosting

For the frosting:

• You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
• Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
• Place the thick, creamy part into a bowl
• Add the lemon juice and maple syrup 
• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy

To decorate:

• Carefully spread the frosting over the top of the cake
• Top with the sliced bananas, if desired
• Best when fresh but keeps covered in the fridge for up to a few days

Notes

*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda (baking soda) to make the sponge fluffy.

**You can alternatively use almond flour.

***Raisins can be omitted, or replaced with chopped dates, dried mango, dried pineapple or dried papaya. Or, you could use fresh fruit such as blueberries or raspberries. Or dark chocolate chips.

****You can alternatively use 200g (7oz) coconut yogurt.

You could also add some desiccated coconut or chopped walnuts to the cake batter.

For an alternative cashew-based recipe, check out my vegan cream cheese frosting post!