Saturday, 16 June 2012

RECIPE: Banana & Walnut Pudding (Gluten Free)

This recipe can also be used for Banana Bread/Cake, it's exactly the same recipe, just cook it for longer. This is a very versatile recipe as banana could also be substituted for apple or carrot!

You Will Need:
* 125g Butter (room temp)
* 3/4 cup brown sugar (you can also use raw sugar)
* 2 eggs
* 1 1/2 cups mashed banana
* 1 1/2 cups self raising flour
* 1 tsp bi-carb soda
* 1 handful of walnuts, chopped
* 3/4 cup sour cream/ yoghurt/ silken tofu
* 1tbs milk

Serve with yoghurt or custard and a sprinkle of icing sugar.

Step 1.
Mix butter and sugar in a bowl until well combined. Add 1 egg at a time and beat until well combined.

Step 2.
Stir in banana, then add remaining ingredients starting with flour and bi-carb. Mix until smooth.

Step 3.
Pour into a bread tin and bake at 180'c for 50-55 minutes.
Serve warm!

Thursday, 7 June 2012

Beautiful Accessories Now Available In My Shop!

Matching 'Mum & Me' Felt Headbands!

Made from upcycled, 100% wool felt.
$9.99 from My Etsy Shop!

Rainbow Bracelet & Necklace Set!
Handmade from 100% Australian Merino wool.
$8.99 from My Etsy Shop!

Monday, 4 June 2012

RECIPE: Gluten Free Oil Cookies

I've had this recipe for so long, I don't even remember where I got it from. My mum & I used to make them when I was a teenager and they became a staple in our home.
This oil cookie recipe is a just a base.. you can add whatever you want to it to change the style of cookie.. Ive added desiccated coconut before and they taste delicious! Ive also done the typical chocolate by adding cocoa, choc chip or even cinnamon and you can make lovely jam fancies too by poking a dip in the middle of the cookie before cooking, then once cool filling the dip with jam. Mum used to make fruit ones by adding sultanas and mixed peel too...

For the cookies in the photo I added 1 cup of m&m's.

You Will Need:
* 1 cup of raw sugar
* 3/4 cup oil (rice bran oil or olive oil is best)
* 1/2 tsp salt
* 1 tsp vanilla essence
* 2 eggs
* 1 cup self raising flour
* 1 1/2 cups plain flour

For gluten free you may need a little more flour, depending on the types you use. Ive used a mixture of rice flour, potato and besan flour and they work well.

Step 1.
Preheat oven to 190'c/ 375'f
Line tray with baking paper.

Step 2.
Mix sugar and oil in a bowl for 30 sec. Add vanilla.

Step 3.
Add 1 egg, mix well, add other egg. It should start to thicken each time.

Step 4.
Sift flour into bowl (or don't.. doesn't matter that much, but sifting will make them fluffier)
Add salt, mix until all flour is combined.

If it's still very sticky, add more flour- you want to be able to lightly roll them in your hands without your hands getting covered in goo.

Step 5.
Lightly roll spoonfuls of mixture between your hands to form a loose ball then flatten to about 1-1.5cm high.
Try not to handle the mixture or roll too much or you'll end up with tough cookies.

Step 6.
Bake for 10 minutes for soft cookies, or longer for harder biscuits.

Sunday, 3 June 2012

3 Tier Cake, Trinity Sunday & Our Farewell Lunch

Today is Trinity Sunday, hence my green attire for church this morning, it's also my dear friend Carol's last day at our parish. Carol has been our associate minister for three years, after moving from Sydney and she's been my friend for almost a year.
Carol & her husband Gary are moving to their very own parish- St George's Anglican Church- a gorgeous parish in the heart of Monbulk!

St George's Anglican Church

After service this morning, everyone brought a plate to share and we enjoyed a lovely farewell lunch together. I brought a cake which I had been working on for the last 3 days, a three tier chocolate and red velvet cake.

I've never made a tiered cake before and I had to research how to put it together with dowel and thick cardboard so it wouldn't sink in the middle. Ive also never made edible flowers but after many tries I finally worked out a good technique using homemade marshmallow fondant (recipe to follow soon).. The whole cake was complete with vanilla butter frosting and a handmade bunting cake topper that said 'farewell'.

The whole cake used 7 packet cake mixes (yes I cheated!) and 3kg of icing!! It cost approx $65 in ingredients, and took me 22-24 hours to make, 10-12 of those hours was making the roses.

I'm hoping to make a 4 tier cake soon for my beautiful friend Sandy's 30th birthday later this month, it's all great practice for my own wedding cake, which I'm making later this year!