½ cup confectioners/icing sugar
12/3 cups Gluten Free Flour (I used Robin Hood All Purpose GF Flour) (more…)
Yes, one is missing. Testing, testing…
1 cup almond flour,
1 cup all-purpose gluten free flour,
10 ml baking powder,
red pepper jelly,
1/2 cup coconut oil,
1 cup buttermilk
Mix eggs, milk and coconut oil together
Add dry ingredients
Pour in cupcake forms
Scoop spoonsful of red pepper jelly in center of cupcakes
Put cheese squares on top
Bake till golden at 330 degrees F
Source: Made it up
Prepared, tried and tested by: Alma Kirstein
For the Spice Mix:
1 ½ tsp. garlic powder
1 ½ tsp. fennel, crushed
½ tsp. black pepper
1 tsp. salt
1 ½ tsp. sweet paprika
1 ½ tsp. smoked paprika
½ tsp. red pepper flakes
1 tsp. oregano
1/8 tsp. allspice
For the Sausage:
2 tsp. + 2 tsp. olive oil
1 cup mushrooms, chopped
¼ cup onion, finely chopped
1 garlic clove, minced
2 cups cooked or 1-15 oz. can of black-eyed peas, drained and rinsed
1 Tbs. sun-dried tomato paste (*Made it myself: soaked sun-dried tomatoes in boiling hot water, after a while drained the hot water and put the sun-dried tomatoes in a food processor. Ta-Da!)
¼ cup nutritional yeast
½ cup brown rice flour (*I used Spelt Flour)
1 tsp. xanthan gum (*I used Flax Meal)
3 Tbs. of gluten-free, vegan Worcestershire Sauce
A few drops of Liquid Smoke (optional)
Prepare spice mix in advance. Set aside.
Heat a skillet with 2 tsp. of olive oil. Sauté the onions, mushrooms and garlic until softened. Set aside and let cool.
In a large bowl, add the black-eyed peas and mash them up. You can use a fork, a potato masher or just get your hands in there. If you want to use a food processor, do a rough chop. You don’t want a puree. Then add the tomato paste, nutritional yeast, spice mix and brown rice flour. Mix well.
Sprinkle the xanthan gum over the mixture and incorporate it well.
Add the cooled veggie mixture to the bowl and mix it into the dry ingredients. Add the Worcestershire sauce to the bowl and mix it all up well. If you are using the Liquid Smoke, add it in now too.
Divide the mixture into 4 parts. Shape each part into a log. Wrap the logs individually in foil and steam them for 15-20 minutes. I use a metal steamer that sits atop a large stockpot of boiling water. Let them cool. Then refrigerate overnight. This will help them firm up even more.
When ready to use, unwrap and cook/fry them however you desire!
Source: Sarien Slabbert – What we made for lunch today! YUM! Even Luka (2 1/2yrs old) loved them!
TRIED AND TESTED
200g sunflower seeds
60g flax seeds
100g sesame seeds
30 ml psyllium husks (do NOT use more)
500 ml water
5 ml salt
Preheat oven to 320 degrees F (160 degrees C) – do not make it any warmer.
Combine all ingredients in mixing bowl – I use 500 ml glass measuring cup – and leave the mixture to stand until it is thick and pliable – about 10 minutes
Spread the mixture out as thinly as possible onto a silicone mat on a baking tray (I used 2 baking trays). If you do not have a silicone mat, use the dull side of tinfoil but be sure to use a lot of spray and cook on it otherwise it will stick to the tinfoil.
Once spread it should have no holes in it.
Bake for 30-40minutes.
Take out and lightly make indentations with a knife (breaking lines) and return to oven and bake till around the 1 hour mark.
If outer edges pretty dry and hard, break them off and spread open the remainder and return to oven.
You can continue to bake them till all nicely and seriously crisp and dried out.
It took me approximately 1 to 1½ hours to get to this stage – depending on your oven.
Once all done remove from the oven and leave to cool.
Once cooled, break them into the sizes you prefer and store in airtight container.
Nice to use with any pates or dips or use as bread with any topping you would have used on bread.
It stores well and I bake this at least once a week.
Source: The Recipe Hunter
TRIED AND TESTED
This is by far my favorite gluten–free base. (more…)