cosy christmas recipes - gluten free · about the author i grew up in the southern hemisphere,...

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Cozy Gluten free Christmas

Recipes

No gluten No egg No oats

Less sugar Healthier and tasty!

by

Sandi

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Cosy Christmas Recipes - Gluten Free © 2014 (Sandi) gfchopstix.wordpress.com Page 1 of 34

Thank you for downloading my e-book. I hope that you will enjoy

making these recipes and sharing them with your family and friends, as

much as I do. Enjoy!

Feel free to visit my blog at any time to find new recipes and information

about living gluten free.

gfchopstix.wordpress.com

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To M - for his understanding, and constant support, espec ially in this, my first endeavour.

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CONTENTS About the Author 6 Christmas Day 7 Entrees 10 Vegetable Dishes 17 Meat Dishes 22 Desserts 28

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About the Author I grew up in the southern hemisphere, where every Christmas is of course, in the summer. Many families enjoy barbeques and a swim to cool off in the summer heat, whilst others serve a more traditional European meal, which comes from their heritage. Growing up, for me, Christmas lunch was a typically traditional 'English' dinner, (even though it was hot outside), consisting of roasted meat and potatoes, vegetables and plenty of desserts and snacks. Since moving to the northern hemisphere, however, where the winters are harsh, and Christmas Day is usually bitterly cold, I've had to adapt my Christmas menus to suit the climate. Enjoying an outdoor barbeque in the snow in sub zero temperatures is not quite as appealing as it is on a hot summer's day. Fortunately though, using the oven and stove on Christmas Eve, and Christmas Day, warms the home and also fills it with the delicious aromas of Christmas! Here are a few recipes for you to try. Each recipe caters for four people. They can either be prepared ahead of time, or on Christmas Day. They are ALL gluten free, egg free, oat free, mostly dairy free (you can make substitutions), and yes, they are still very tasty. I have listed the allergens below each recipe. Remember, that whilst shopping for your gluten free Christmas menu, to read labels carefully to ensure that the ingredients are all gluten free. Wishing you, and yours, a very Merry Christmas and joyful Festive Season. Enjoy!

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Christmas Day – A good start to your day

On Christmas morning, if the excitement of waking up early and skipping breakfast to open gifts is just too tempting, you don't have to do it on an empty stomach. Here are two very quick and easy recipes to warm you up and make your tummy happy, so that you won't go hungry whilst wondering what's waiting for you under the Christmas tree. Both of these can be prepared the night before, making it even quicker and easier in the morning.

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Hot Cocoa Snow Capped Drink

Recipe type: Beverage Serves: 4 Prep time: 10 minutes Cooking time: 5-10 minutes Total time: 20 minutes

Ingredients: 4 cups of non dairy milk (coconut, almond, soy, or any of your choice) 4 heaped teaspoons of cocoa powder One large marshmallow per cup (or a few mini’s) Grated dark chocolate for decoration Directions:

1. Divide cocoa powder between the cups or mugs 2. In a pot, heat milk gradually on low to medium heat, stirring 3. Once milk is heated, but not boiled, pour slowly over the cocoa powder, whilst

stirring 4. Top with a marshmallow (or two), and grated chocolate or cinnamon 5. Serve

Optional: For those who prefer a coffee in the morning, pour the hot milk over coffee granules, and top with a marshmallow. Quick preparation: Place mugs, a pot, spoons and cocoa, marshmallows, coffee, and chocolate on the counter the evening before. Allergens: none.

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Apple 'Pie' Breakfast Pudding

Recipe type: Breakfast/snack Serves: 4 Prep time: 20 minutes Cooking time: 10-15 minutes Total time: 40 minutes

Ingredients: 2 – 3 apples, peeled, cored and grated 3 cups of non dairy milk (any of your choice) 1 teaspoon of ground cinnamon 1 teaspoon of vanilla essence A pinch of salt 2 Medjool dates, soaked and made into a paste A few raisins or currants, almonds, goji (gou qi) berries or cranberries to decorate Optional: honey or sugar Directions:

1. Remove pips from dates, and soak in a little filtered water (to cover) overnight 2. The next morning, mash into a paste, using a fork or other kitchen gadget 3. Wash and peel and core apples 4. Grate into a bowl 5. Place grated apples, milk, cinnamon powder, vanilla essence, dates, and a pinch of

salt into a pot 6. Cook on a low heat, stirring constantly, until thickened, for about 15 minutes 7. Pour into bowls and have fun decorating with honey or sugar, dried fruit and nuts

Note: To make this porridge thicker, add less milk. The apples make this dish very sweet, and so adding sugar or honey is optional. Quick preparation: The night before, place all ingredients, (excluding milk), on the counter and prepare the bowls and spoons. Soak the dates overnight. Allergens: tree nuts (almonds for decorating).

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Entrees / Starters / Appetizers

Depending on where you're from, a small meal, served before the main meal is either known as an 'entree' (French), a 'starter' (English), or an ‘appetizer’ (American). Whichever word you prefer to use, here are a few light dishes to serve either before your main meal, or as a snack.

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Sweetcorn fritters

These very tasty, quick and easy to make sweet corn fritters can be cooked in two ways. Either bake them for a healthy starter, or if you prefer them crispy, fry them in a little oil.

Recipe type: Side dish Serves: 4 Prep time: 20 minutes Cooking time: 10-12 minutes Total time: 40 minutes

Ingredients: 1 can of gluten-free sweet corn (418g/14.75oz) ½ a teaspoon of baking powder A pinch of salt and pepper ¼ cup of fine yellow cornmeal 1 teaspoon of Masala powder (any spice will do) ½ cup of brown rice flour ½ sweet red bell pepper, chopped 1 spring onion, chopped Some coriander, chopped ¼ teaspoon of xanthan gum Directions: 1. In a medium sized bowl, mix rice flour, cornmeal, salt and pepper, Masala powder (or

other spice), baking powder and xanthan gum until combined 2. Add sweet corn, red pepper, spring onion, and coriander 3. Mix until well incorporated 4. Refrigerate for 15 minutes before using batter

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Cooking Option #1: 1. Heat 2-3 tablespoons of cooking oil in a pan 2. Place spoonfuls of batter into the oil (flatten slightly once in the pan, to ensure even

cooking) 3. Cook on low heat, about 5 minutes on each side, until brownish and cooked through 4. Continue until the batter is finished Place on a baking sheet to drain the oil, and serve. or Cooking Option #2: 1. Preheat oven to 200C/390F 2. Lightly oil a baking tray 3. Shape batter into patties in the palm of your hand 4. Place on the baking tray with a gap in between (they will not spread much) 5. Place into refrigerator for 10-15 minutes whilst oven heats up 6. Bake uncovered for 10 minutes on 200C/390F Remove from oven and serve with a yoghurt sauce, chutney or ketchup. Allergens: corn.

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Beef Meatballs These meatballs are quick and easy, and healthier than most recipes which call for loads of starch and eggs. This dish can also be served as a main dish. There are two options for sauces.

Recipe type: Starter / Main dish Serves: 4 Prep time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes Oven temp: 190C/375F

Ingredients: 400g lean beef mince meat, (makes 20 meatballs) ½ onion, grated 1 teaspoon of fresh ginger, finely chopped (or grated) One garlic clove, chopped A pinch of salt and pepper 1 Tablespoon of Worcestershire sauce (or soy sauce) 1 teaspoon of dried oregano Directions:

1. Lightly oil or spray an oven proof dish 2. Preheat oven to 190C/375F 3. In a bowl, place the minced meat, onion, and chopped garlic 4. Add the Worcestershire (or soy) sauce and seasoning 5. Mix well with a fork 6. Spoon a mound of the mixture into the palm of your hand and roll into even sized

balls 7. Place into the ovenproof dish 8. Place meatballs into the refrigerator for 10-15 minutes whilst the oven is heating up 9. Bake on 190C/375F for 25 minutes, or until the meatballs start to brown 10. Do not overcook, as this will cause the meat to toughen 11. Remove from oven and pour the tomato sauce (recipe below), over the cooked

meatballs, or serve in a separate bowl 12. Serve immediately

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Tangy Tomato Sauce Ingredients: 3 medium sized tomatoes, skinned and chopped 2 garlic cloves, chopped ¼ onion, chopped ½ a sweet yellow pepper, chopped (any colour will do) A few fresh basil leaves, chopped A pinch of salt and pepper ⅓ cup of plain yoghurt 1 Tablespoon of olive oil, for frying Directions:

1. Place tomatoes into a pot or deep dish 2. Pour boiling filtered water over them and let sit for about 10 minutes 3. Carefully drain the water, allow the tomatoes to cool slightly, then peel off skin and

chop 4. In a pot, place the olive oil and heat 5. Fry the onion and garlic on medium heat, until the onion is soft, for about 3 minutes 6. Add the peppers and stir 7. Add the tomatoes, and bring to a boil 8. Add the seasoning and simmer, covered, on low, for 15 minutes 9. Remove from heat and stir in the yoghurt 10. Serve immediately

Creamy Mustard Sauce Ingredients: 1 Tablespoon of gluten free mustard (I used grainy mustard) ¼ cup of plain yoghurt Directions:

1. Pour the yoghurt into a bowl 2. Add the mustard and mix 3. Refrigerate until ready to use

Optional: If you do not wish to serve a rich creamy sauce, the meatballs can be eaten plain, or with a sauce of your choice. Allergens: dairy (yoghurt), soy (soy sauce).

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Jen's Creamy Butternut Soup My sister loves butternut. More than anyone else she knows! This is her favourite recipe - a healthy, delicious and warming butternut soup. With her permission, I've included it as a starter. I have tweaked it just a little, (okay, maybe a lot). On a cold winter's day, this soup is just what you need to add colour to a dull winter's day, and warm you up.

Recipe type: Starter / Side dish Serves: 4 Prep time: 20 minutes Cooking time: 35 minutes Total time: 1 hour

Ingredients : 1 whole butternut (750g), diced 2 cloves of garlic, chopped 1 Tablespoon of fresh ginger, finely chopped 1 medium sized potato, diced 1 red onion, finely chopped 2 Tablespoons of Olive oil ½ teaspoon of Masala powder (curry, chilli powder or mixed spice will also do) ¼ teaspoon of ground cinnamon ½ teaspoon of turmeric powder * 500ml of chicken stock (liquid) White sauce ingredients : 2 Tablespoons of potato starch 1 cup of non dairy milk (your preference)

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Directions:

1. Place the olive oil into a medium-large sized pot and heat 2. Add the onion, frying on medium heat for 3 minutes, until soft 3. Next, add the garlic and ginger and continue to fry, stirring for 4 minutes 4. Add the potato and butternut 5. Now add salt, pepper, cinnamon, Masala (or other spices) and turmeric powder* 6. Stir and continue to cook for 4 minutes 7. Pour in the chicken stock and bring to a boil 8. Reduce heat to low and simmer for 20 minutes, until the potatoes are very soft 9. Remove from heat 10. Using a potato masher, mash the butternut in the pot 11. Prepare the white sauce, by whisking the milk and potato starch in a jug 12. Return the pot to the heat, and on medium-high heat, rapidly stir in the milk mixture 13. Add salt and pepper to taste 14. Serve immediately as is, or with gluten free bread or bread rolls

Optional: garnish with fresh coriander, spring onions and a swirl of yoghurt or cream. Note: This soup is not silky smooth, which is the way I like it. If you prefer, place the soup into a liquidiser to make it creamy, and then serve. * Turmeric should be used with caution, as it could cause health complications. If unsure, consult your doctor. Allergens: Dairy (yoghurt for decorating), margarine, (for bread rolls).

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Vegetables

It may be a cold Christmas Day outside, in the northern hemisphere, but, in the warmth of your

home, getting a dose of vegetables will provide your body with the nutrients it needs to remain healthy.

Here are three colourful dishes to keep you nourished.

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Warm Vegetable Salad This salad contains a trio of colours, and is best served immediately.

Recipe type: Vegetable / Side dish Serves: 4 Prep time: 20 minutes Cooking time: 10 minutes Total time: 30 minutes

Ingredients: One floret of broccoli, cut up One floret of cauliflower, cut up ½ sweet red bell pepper, sliced A pinch of sea salt and ground pepper 1 teaspoon of spices of your choice (try chilli powder, curry, herbs) 2 cloves of garlic, chopped 1-3 Tablespoons of fresh ginger, chopped (depends on how much you prefer) 2 Tablespoons of olive oil ¼ cup of slivered almonds 1 teaspoon of white vinegar Directions:

1. Wash and cut up broccoli, cauliflower and red pepper 2. Chop garlic and ginger 3. Heat up a pot full of filtered water to boiling point 4. Once boiling, gently place the broccoli and cauliflower into the water 5. Leave for about a minute and remove. Set aside 6. In a pan or wok, heat up the olive oil on medium heat 7. Add the ginger and garlic and fry for a few seconds 8. Now add the slivered almonds and fry for about a minute on medium-low heat

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9. Toss in the broccoli and cauliflower 10. Continue frying for about 3-5 minutes, until the vegetables are al dente 11. Next add the salt, spices and the vinegar, and cover with a lid 12. Add a tablespoon of filtered water if the vegetables start to stick to the pan 13. Add the red peppers and stir 14. Remove from heat and spoon into a serving bowl 15. Serve immediately

Optional: crumble feta (of non dairy) cheese over the vegetables just before serving Allergens: tree nuts (almonds).

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Pommes Anna Look-a-likes

The traditional French dish, 'Pommes Anna', requires dollops and dollops of butter, and is cut and served as a cake. This recipe is a much lighter version, using olive oil, and not nearly as fancy.

Recipe type: Starter / Side dish Serves: 4 Prep time: 10 minutes Cooking time: 40 - 50 minutes Total time: 60 minutes Oven temp: 190C/375F

Ingredients: 2 medium to large potatoes 1 teaspoon of salt 1 - 2 teaspoons of spice of choice (chilli powder or other spice) 1 teaspoon of dried rosemary 1 Tablespoon of Olive oil A little oil or cooking spray to oil the dish Directions:

1. Wash, peel and thinly slice potatoes into rounds 2. Place in cold filtered water for a few minutes 3. In a seal bag, place seasoning (not oil) 4. Place potatoes into bag, seal and mix around to coat 5. Remove potatoes from bag and layer in an oiled ovenproof dish 6. Drizzle the olive oil over the potatoes 7. Cover with tinfoil 8. Bake covered for 40 minutes on 190C/375F 9. Remove, test with a fork to ensure that potatoes are tender 10. Uncover and return to the oven for a further 10 minutes to brown, on 200C/390F 11. Remove from oven 12. Cool slightly and serve

Allergens: none.

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'Smashed' Sweet Potatoes

Winter and sweet potatoes go well together. Not only are they naturally sweet, tasty and good for your health, but they are also easy to prepare.

Recip e type: Starter / Side dish Serves: 4 Prep time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes

Ingredients: 2 medium sized sweet potatoes, diced Filtered water (for boiling) A pinch of salt and pepper ¼ teaspoon of cinnamon 1 - 2 Tablespoons of Olive oil (for mashing) 2-3 teaspoons of honey or syrup (optional) Directions:

1. Peel and wash sweet potatoes 2. Cut into small cubes and place into half a pot of filtered water 3. Boil covered, on medium-low heat for about 25 minutes, until soft 4. Drain the water 5. Add salt and pepper, to taste, cinnamon and any other spices you may like 6. Mash the sweet potatoes in the pot 7. Gradually add olive oil (and honey or syrup) to form a chunky texture 8. Spoon into a serving bowl 9. Garnish with sesame seeds or chopped nuts

Allergens: black sesame seeds.

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Main Dishes

Christmas dinner wouldn't be the same without a roasted leg of lamb, beef or chicken with stuffing,

(unless of course, you are vegetarian, and then you would have other delicious main dishes). Or

even a turkey for those from the northern hemisphere.

Here are three different kinds of meat dishes to

serve at your Christmas table.

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Lamb Chops

Although a roasted leg of lamb is typically served for Christmas dinner, I've chosen lamb chops, which are quicker to cook, and just as tasty. Serve with a mint sauce or gravy.

Recipe type: Main dish Serves: 4 Prep time: 10 minutes Cooking time: 20 - 40 minutes Total time: 50 minutes Oven temp: 190-200C/375-390F

Ingredients: 4 – 8 lamb chops (one or two per person) 2 teaspoons of salt 1 teaspoon of ground black pepper 1 ½ teaspoons of dried mint 1 ½ teaspoons of dried oregano ½ a cup of lemon juice Directions:

1. Preheat oven to 200C/390F 2. Place lamb chops into a roasting pan 3. Season on both sides with salt, pepper and herbs 4. Pour half of the lemon juice over the chops (reserve the other half for later) 5. Place in the refrigerator for about 10-15 minutes whilst the oven heats up 6. Place the roasting pan with chops into the oven, uncovered 7. After 15 minutes, remove from oven and turn the chops 8. Continue cooking until done, about a further 25 minutes 9. Remove from oven and pour remaining lemon juice over 10. Serve immediately

Notes: Cooking times will vary; depending on how well cooked you like your lamb. I like my meat very well done, but not burnt. These chops were still tender, yet well done and crispy after 30 minutes. Quick preparation: The chops can be marinated in the seasoning overnight, refrigerated. Allergens: none.

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Roast Chicken Roast chicken. Sounds pretty simple, and yet, this is not a traditional roast chicken recipe. There is no stuffing (although, you could add some), and it contains a Chinese spice as one of the main ingredients.

Recipe type: Main dish Serves: 4 Prep time: 10 minutes Cooking time: 1 – 2 hours Total time: 2 hours and 15 minutes Oven temp: 200C/390F

Ingredients: One whole fresh, organic chicken (or frozen if you prefer, but remember to thaw first) 1 - 2 teaspoons of sea salt 1 teaspoon of whole prickly ash (should you not be able to find this ingredient, rosemary is a good substitute) Oil or cooking spray Directions:

1. Preheat oven to 200C/390F 2. Lightly grease an ovenproof dish or roasting pan 3. Wash and clean chicken, and pat dry 4. Using your hands, massage the salt into the flesh of the chicken 5. Sprinkle prickly ash (or rosemary) inside and on the outside of the chicken 6. Lightly oil a piece of tinfoil (this will prevent it from sticking), and cover the chicken 7. Place into a preheated oven, and cook until tender for approximately one and a half

hours to two hours 8. Should you want to brown the meat, remove the tinfoil and continue to cook for a

further 10 -15 minutes 9. Remove from oven and serve

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Gravy:

1. Remove chicken from roasting pan and place onto a serving dish 2. Place the chicken juices (whatever remains in the pan) into a pot 3. Remove prickly ash from juice 4. Place pot into the freezer for about 20 minutes, until the surface hardens 5. Remove from freezer and using a spoon, scrape off the chicken fat (keep for frying

other dishes or discard) 6. In a small bowl, place one tablespoon of cornstarch and gradually add enough

filtered water to form a paste 7. Heat the juices in the pot, over medium heat, and add additional seasoning, should

it be needed 8. Gradually stir in the cornstarch paste until the juice thickens to form a gravy 9. Spoon into a gravy boat or serving dish 10. Serve hot.

Allergens: contains cornstarch (gravy).

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Rusty Rice Salmon Risotto

I've added salmon as a main dish, because it is light and healthy, with loads of Omega-3 fats and B-vitamins. Although this risotto is more work than a roasted chicken or lamb, the flavours and colours are something to look forward to on a cold winter's day.

Recip e type: Main dish Serves: 4 Prep time: 25 minutes Cooking time: 50 - 60 minutes Total time: 1 hour 30 minutes

Ingredients: 2 Tablespoons of olive oil ½ a red onion, sliced 200g of smoked salmon, cut into slices or pieces 1 floret of broccoli, cut ½ a sweet red bell pepper, cut 2 garlic cloves, chopped 160ml of brown rice 160ml of red rice 1/3 cup of red wine (can omit if you don’t consume alcohol) 500ml chicken stock (liquid) Ground salt and pepper, to taste ½ teaspoon of mixed herbs (thyme, oregano, dill, basil or parsley) 1 lemon, juice and rind Goat's Feta cheese (for serving)

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Preparation:

• Rinse the red and brown rice together. Place into a bowl and pour enough filtered boiling water over to cover, and then add two more cups. Soak overnight, or for at least two hours, then drain

• Wash broccoli, and cut up. Place into a bowl and pour filtered boiling water over. Stand for about one to two minutes, then drain and set aside

• Peel and slice onions • Peel and chop garlic • Wash lemon, grate the peel for zest, then squeeze for juice

Directions:

1. Pour the two tablespoons of olive oil into a large pot or pan 2. Heat and gently fry the onions and garlic, over medium-low heat, for five minutes 3. Add the drained rice to the pan and stir in 4. Cook for about two minutes 5. Add the wine and stir 6. Pour in the stock, whilst continuing to stir 7. Add the mixed herbs, salt and pepper 8. Bring to a boil 9. Cover and simmer on low heat for 20 minutes 10. Check after 20 minutes, and if needed, add more filtered water or stock to cover the

rice 11. Simmer for an additional 20 minutes 12. After 40 minutes total, add the broccoli and red peppers and stir 13. Cook on low heat, covered for 3 - 5 minutes, until tender 14. Now add the cut up salmon and stir 15. Cook for a further 2 - 3 minutes 16. Turn off heat and stir in the lemon juice 17. Remove from the pan and serve with crumbled goat's cheese, fresh coriander, and

lemon zest Optional: Use other non dairy cheese, parsley and chilli flakes Note: This risotto is best eaten on the day it is made. Allergens: fish (salmon), sulphates (wine)

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Desserts

I recall, whilst growing up, that each festive season, we looked forward to the many special puddings and cakes served, with lots of desserts and sweet treats. There were mince pies, and brandy puddings; Christmas cake, ice cream, meringues, apple cake and cream; chocolates, and biscuits (cookies); in every shape and size. Staying with tradition, I've included my take on mince pies.

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Surprise centre microwave cake

I couldn't resist this microwave-safe cute Santa mould, which is why I converted my 'mug' cake recipe. Feel free to bake this cake in any microwavable container. Since these are so easy and quick to make, you could make as many as you wish, or even one for each person. See what surprise Santa has for you, once you tuck into this light and moist cake.

Recipe type: Dessert Serves: 4 Prep time: 5 - 10 minutes Baking time: 2 minutes Total time: 15 minutes Oven temperature: will vary

Ingredients for one cake: 6 Tablespoons of gluten free flour *(my own blend) 1 teaspoon of white granulated sugar (you can add more if you wish) ½ teaspoon of baking powder ¼ teaspoon of salt 1 Tablespoon of cooking oil (I use sunflower oil) 4 Tablespoons of non dairy milk ½ teaspoon of vanilla essence (or other) 1 heaped teaspoon of chocolate peanut butter (or a nut butter with a few chocolate chips thrown in)

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Directions:

1. In a medium sized bowl, combine the gluten free flour, milk powder, baking powder, salt and sugar

2. Mix with a spoon until incorporated 3. Add the milk and vanilla essence, mixing until smooth 4. Add the oil and mix in well 5. Place half of the batter into a 200ml microwave safe cake mould or bowl 6. Gently spoon the peanut butter down the centre 7. Cover with the remaining batter 8. Microwave, uncovered, on 80% power for 2 minutes 9. Remove from microwave and cool slightly 10. Remove from mould, and either decorate or eat as is

* My blend consists of: white rice flour, tapioca starch, non dairy milk powder and buckwheat flour Note: The cooking time will vary depending on the size of the microwave oven. Variations :

• Add cinnamon or mixed spice • Add chocolate chips • Add different flavoured essences • Add coffee granules • Frost the cakes • Add other surprise centre fillings of your choice

Allergens: Contains cornstarch (baking powder), peanuts (peanut butter), dairy (peanut butter).

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Mommy's Apple Cake This is a recipe that I've adapted, (since going gluten free) from my childhood. My Mom used to bake the most delicious and moist apple cake, which would be gobbled up very quickly. If you weren't quick enough, you'd miss out on a second serving. If you were lucky! I've since discovered that this recipe originates from my dear Aunt, who will soon be celebrating her 90th birthday! Thank you, Aunty Eunice for this lovely recipe, which I have grown to cherish. Served with either cream or custard, this decadent cake is filling, fruity and warming on a cold Christmas day. This cake can be made a day ahead, kept refrigerated and warmed up slowly in an oven on the day you will use it. It can also be frozen, should there be any leftover. I doubt it.

Recipe type: Dessert Serves: 4 Prep time: 25 minutes Baking time: 35 minutes Total time: 60 minutes

Ingredients: 3 Tablespoons of butter (or margarine) ¼ cup of white granulated sugar ½ cup of non dairy milk (whichever you prefer) 1 teaspoon of vanilla essence A pinch of salt 1 cup of gluten free flour * (my blend) 1 teaspoon of baking powder Egg replacer (1 Tablespoon egg replacer powder + 2 Tablespoons filtered water) 3 medium sized red apples (one grated; two sliced) Cinnamon for sprinkling (about half a teaspoon)

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Syrupy Sauce: ¼ cup of dark brown sugar ⅓ cup of non dairy milk (whichever you prefer) 1 Tablespoon of butter or margarine Directions for the sauce:

1. Ten minutes before the cake is ready, place the sugar, butter (or margarine) and milk into a small pot or saucepan

2. Heat on low until the sugar has dissolved Directions:

1. Preheat oven to 180C/355F 2. Wash, peel and core apples 3. Slice two apples. Grate the third apple 4. In a medium sized mixing bowl, place the margarine and sugar 5. Using a hand mixer (or other appliance), beat until creamy 6. Gradually add milk and vanilla essence, beating on low 7. Now sift in the flour, and baking powder 8. In a small bowl, place the egg replacer and filtered water and leave for a few

seconds to froth 9. Add the grated apple to the flour mix and blend well with a spoon 10. Finally stir in the egg replacer 11. Place mixture into a greased ovenproof dish 12. Place slices of apple over the batter and sprinkle cinnamon over 13. Bake on the middle rack in a preheated oven, on 180C/355F for 30-35 minutes 14. Remove cake from oven 15. Pour over the hot sugary sauce (or omit) 16. Leave to cool slightly before serving 17. Serve plain, with custard, cream or ice cream and coffee or tea

* My flour blend: buckwheat flour, white rice flour, tapioca starch and potato starch Allergens: dairy (margarine), cornstarch (egg replacer, baking powder).

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Mince Pies I used to love the rich, sweet mince pies we could only get at Christmas time; the sweet, flaky pastry that crumbled in my mouth, and the nutty, sweet fruity centres. My gluten free version is nothing like the ones I grew up with, though. These are healthier, and having included my own favourite ingredients, of course, they are tailor made. I hope that you too will enjoy the blend of flavours these pies have to offer. Pop one (or two, or five!) into your mouth and enjoy the burst of homemade fruitiness! Mince pies are not meat pies. It may be confusing, if you didn’t grow up with mince pies at Christmas-time. Traditionally, mince pies are made with sweet dried fruit paste, jam, nuts or candied peel.

Recipe type: Dessert Serves: 4 (12 mini mince pies) Prep time: 40 minutes Baking time: 12-15 minutes Total time: 60 minutes

Ingredients: Pastry: 1 ½ cups of gluten free flour * (my blend) ½ teaspoon of xanthan gum A pinch of salt 56g butter or margarine 2 ½ Tablespoons of dark brown sugar 1 teaspoon of vanilla essence 2 Tablespoons of icy cold filtered water *My flour blend: tapioca starch, potato starch, white rice flour, buckwheat flour Directions:

1. Preheat oven to 180C/355F

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2. Using a mixer, cream the butter, sugar and vanilla essence 3. Sift the dry ingredients and add to the butter mixture 4. The batter will now be crumbly 5. Slowly beat in the filtered water, to form a dough 6. Refrigerate overnight, or for at least an hour 7. Remove from refrigerator and roll out between two pieces of cling wrap 8. Cut into rounds and place into the mini muffin pan 9. Bake for 5 - 8 minutes at 180C/355F 10. Remove, add the fruit filling and top with cut out dough (any shape) 11. Return to the oven and bake for a further 5-6 minutes, until browned 12. Remove and cool in the pan for 10 minutes 13. Gently remove from the baking pan and cool on a wire rack 14. Sprinkle icing sugar over the mince pies and serve

Filling: 1 small apple, thinly sliced or grated 3 cups of mixed dried fruit ** (raisins, cranberries, plums, dates) ⅓ cup of walnuts, chopped Juice and zest of one lemon ¼ cup of apple juice (or other) ½ teaspoon of ground cinnamon ¼ teaspoon of ground ginger ½ teaspoon of five spice (all spice) ** (any combination of mixed dried fruits can be used. For example, raisins, cherries, blueberries, cranberries, dates or figs) Directions:

1. Place all ingredients into a blender, and using the chopping blade, blend to form a thick paste

2. Makes 500ml (2 cups) 3. The filling is best left to set in a refrigerator overnight

Note: If you do not use up the filling immediately, it can be kept refrigerated for a couple of days in an airtight container. Optional: Add brandy or rum to the filling before refrigerating. Allergens: dairy (butter), tree nuts (walnuts).

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