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Messages - cathy79

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1
Chit Chat / Re: Sponge Bake-Off!!!
« on: January 25, 2012, 01:32:42 pm »
Isn't a sponge the basis for lamingtons?  Then you'd be seriously Aussie!

2
Special Diets / Cashew Pancakes (SCD, GF, Dairy Free)
« on: December 28, 2011, 04:03:20 am »
Cashew Pancakes (SCD, GF, Dairy Free)
Yield 30 small pikelets

Ingredients
250g raw cashews
6 eggs
4 T water
1/2 t apple cider vinegar
2 T honey
2 t cinnamon
1/2 t vanilla extract
1/2 t salt
1 t baking soda

Grind cashews on speed 9 for 10 seconds and scrape down.  Add all remaining ingredients and blend for 1 minute on speed 9.  Mixture should be very smooth and the consistency of normal pancake batter.  Adjust if necessary, add more honey if necessary (they are barely sweet).

Cook like any pancake with your choice of oil, coconut oil etc.  They will puff up beautifully, but not quite as many surface bubbles during cooking.

These are the nicest Grain Free Pancakes I've tried so far.  I don't think anyone would tell the difference actually!  I'm looking forward to trying these with some banana or berries in the batter.

Original recipe found here http://bethsblog.typepad.com/bethsblog/scd-cashew-pancakes.html

3
Desserts / Re: SALTED CARAMEL MAPLE ICE CREAM
« on: December 04, 2011, 05:37:46 am »
My sister made this into an ice cream birthday cake for dinner last night.  With chopped walnuts and rawganic chocolate crumbled on top - delicious!

4
Chit Chat / Re: Newly Diagnosed Coeliac family member
« on: November 30, 2011, 11:00:34 am »
After much deliberation, we've decided to take DD off all gluten.  We have family members who tested negative but got very very sick eating gluten, so it's difficult to put too much stock in the test.  We'll see what happens and keep our fingers crossed.

5
Recipe Book Recipe Reviews / Re: Vienna sausages with red lentils and vegetable casserole - gluten free wheatfree
« on: November 29, 2011, 11:10:32 am »
We had this for dinner tonight with meatballs instead of sausages.  They took a little longer to steam, but were quite nice.  I blitzed two slices of bread and a zuchnni up, added the mince and mixed up meatballs first, then proceeded as normal.  Sausages are definitely off the menu at the moment, so this worked well.

6
Special Diets / Re: Sorghum Bread (GF, DF & Rice Free)
« on: November 29, 2011, 11:07:16 am »
This website seems to have some http://www.wheatfreeworld.com.au/WFW%20shopping%20cart.htm

I happen to be able to get some through my work, but it's not something that we regularly stock.  I'd be very interested in any sorghum recipes that you could share.

7
Chit Chat / Re: Newly Diagnosed Coeliac family member
« on: November 27, 2011, 12:37:08 am »
Amanda, I hope you get some new soon.  My 6.5 yr old dd is about 15kg, but well covered for her height as she's the height of a 4 year old.  I have read in a few places that gluten free can really help with speech development.

8
Chit Chat / Re: Newly Diagnosed Coeliac family member
« on: November 23, 2011, 11:55:36 am »
Thanks for all the encouragement ladies.  I've been playing around with sorghum flour, and it is working well in conjunction with arrowroot and xantham gum.  Our bread is surprisingly nice, not at all what I expected.  And I made some apple muffins tonight as well.  DD is taking it all very well - she knows that different foods make different people sick , and we're just trying different things to help her.

We'll probably try rice in a few months and see if we can reintroduce that.  It would make life a bit easier.

Does anyone have a recipe for gluten free flour that I can make up and have in the cupboard?

9
Special Diets / Sorghum Bread (GF, DF & Rice Free)
« on: November 22, 2011, 09:56:51 am »
Name of Recipe: Sorghum Bread (Gluten Free, Dairy Free, Rice Free)
Adapted From: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html
Ingredients:
DRY
250g sorghum
100g hulled millet
100g tapioca starch or potato starch (not potato flour!)
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons

WET
250g warm water
45g (3 tablespoons) extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon apple cider vinegar or mild rice or white wine cider vinegar (or lemon juice)
2 eggs (or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy)

Preparation:
Mill sorghum for 1 minute on speed 9 and set aside.  I pour it into my bread tin.
Mill millet for 30 seconds on speed 9.  Add all dry ingredients, including sorghum flour and mix for 15 seconds on speed 4.
Add all wet ingredients and mix for 15 seconds on speed 5-6.
I let my warm dough sit in the TMX bowl for about 15 minutes before pouring into my bread tin.  Try and move it as gently as possible, smoothing the top.  You don't want to bash all the air out of it.  It will be more like cake batter then bread dough.
Place in warm spot until it is almost fully risen and preheat oven to 180 degrees.
Place in the oven and bake for approximately 40 minutes.

Photos:  I will try and get a photo up - there is a photo on the original recipe site - mine is a more wholemeal colour, so I think maybe I'm using a different type of sorghum?

Tips/Hints - there are lots of tips and hints where I found the original recipe.

Other Comments - this is the first gluten free bread I've tried, and I've made it a couple of times.  We're very happy eating it.  It feels and looks like bread, slices like bread, has a slightly nutty, wholemeal flavour. 

10
Chit Chat / Newly Diagnosed Coeliac family member
« on: November 20, 2011, 02:02:56 am »
Hi everyone, I haven't been around much - just so busy with work and family.  When I do come on, I quickly scan posts, grab a quick recipe, and jump off.

Some news from us - our 6.5 year old has just tested positive for coeliac disease.  We are trying to decide whether to have the confirmatory bowel biopsy - it is a tough decision.  She tested very high, and the paediatrician is 97% sure so I'm not sure whether to put her through it or not.

The fantastic news is that it could account for a lot of her health issues - she is the size of a 3 year old, didn't walk till 25 months, only just started to jump.  She has significant gross motor and fine motor delays, and has been diagnosed with a minor intellectual disability.  But our "team" of specialists think that we could see significant improvements if we take her off all gluten.  This could be the answer we have been looking for for 6.5 years!!

Yesterday I made Cyndi's gluten free bread for a demo that I did, and it received rave reviews.  My daughter has been off all rice for a year as it was making her sick.   So today I convered a soghum and tapioca flour bread recipe that I think is very passable.

So, my fellow forum members and those who have family members with coeliac, any thoughts on whether to have the biopsy?  What is your go to source on information and recipes?  Quirky Jo is has been our favourite blogger for a long time, so any other ideas?  They don't have to be thermomix related.

11
Bread / Re: Swirly Bacon or Ham Rolls
« on: November 15, 2011, 10:04:53 am »
Not sure why they didn't rise the first time for you, but glad they worked out.  There are so many variations of these.

One of my customers was telling me she used to pay over $3 each for these type of scrolls, and can now make a whole batch for the same price.  Fantastic!

12
Recipe Book Recipe Reviews / Re: Cream of Chicken soup- Meat on the Menu
« on: October 11, 2011, 01:40:23 pm »
If you like your soup creamy, dreamy and decadent, this is a delicious soup.  And that's without the parmesan.  A small serve would be a lovely start to a dinner party.

13
Salads / Re: Broccoli, Celery and Apple Salad
« on: October 09, 2011, 01:48:24 am »
Yummo!  I've made this a couple of times now, and really like it. Very fresh, and I like the sweetness of the apple and sultanas.  I usually add some extra mayonnaise.

14
Breakfast / Re: Valerie's Yoghurt & Yoghurt Cheese
« on: September 14, 2011, 12:49:23 pm »
The gritty texture could be the thin skin that develops while the milk cools.  Early in my yoghurt making I didn't remove it, thinking it would blend through, but it definitely needs to be lifted off.

15
Questions? Technical Issues? The Survival Guide / Re: Yogurt question
« on: August 31, 2011, 01:01:46 pm »
Mines been going for about about a year, twice a month...........

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