Scones

Basic Scones

You may have to repeat this recipe multiple times before declaring yourself professional; however, once you know the recipe, it is simple and perfect for an afternoon.

Ingredients

• plain flour, for dusting
• 3 cups self-raising flour
• 80g butter, cubed
• 1 to 1 1/4 cups milk
• jam and whipped cream, to serve

Method

1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Then sift self-raising flour into a large bowl.
2. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
3. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
4. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.
   
   Hope you enjoy your Scones :)

Rose-Hip Iced Tea

This is my own creation and did take a few times to make it taste good. This recipe is Dairy Free, Gluten  Free, Wheat Free and Egg Free

Ingredients:

• 2 Rose hip Tea bags
• 1/2 Cup of boiling water
• 1/2 Cup of Cold Water
• 10- 15 Ice Cubes
• 1/4 Cup of Pear juice
• Sugar (If Desired)

Method:

1. Boil the water and put into a jug with the 2 tea bags. Let it sit for 10 minutes, absorbing the flavours.
2. Remove the tea bags and fill with the cold water and pear juice. (Sugar can go into the jug now if desired) 
3. Put in the ice cubes and there you have it; Rose Hip Iced Tea.

Hope you enjoy :)

Chocolate Cake

For my very first recipe in this book, I felt it was only fair that I would use my first recipe that I made. A simple Chocolate Cake.

Ingredients

·         1 Cup of Self-Raising Flour

·         2 Tablespoons of Plain Flour

·         125g of Butter

·         1 1/3 Cups of Brown Sugar

·         ¾ Cup of Milk

·         ½ Cup Cocoa Powder

·         3 Eggs (TIP: crack the eggs into a cup before putting them into a bowl to make sure they aren’t rotten. You can’t always tell by the smell)

·         1 Tablespoon of Bicarbonate of Soda

Method

Although You may think that just knowing the ingredients then chucking them in a bowl, mixing them together and then baking them into a cake, that isn’t always the way. The method actually has a purpose.

1. Turn the oven to 180° & grease the pan/ tin with oil then line it with baking paper.
2. Combine all the ingredients and mix them with electrical beater on low for 2 minutes then high for 1min.
3. Pour the mixture into the pan/tin. Try to get as much of the mixture as possible. TIP: hold the bowl close to you with one hand and use the spatula to scrape around the sides of the bowl to get as much mixture as possible.
4. Bake for 40-45minutes.
5. Leave the cake in the pan/tin for 10 minutes before taking it out and icing it.

Icing J

·         195g 1 1/4 cups Pure Icing Sugar

·         1 Tablespoons of Cocoa powder

·         2 Tablespoons of Butter, at room temperature

·         1 Tablespoons of Boiling Water (For thicker icing, add less water. For runnier, add more water)

Icing is pretty simple. Either you like it runny or you like it thick. 

1. Mix all the ingredients together
2. Spread on top of your cake (TIP: Use a spatula when spreading the icing)

Hope you enjoyed your Chocolate Cake J

Pancakes

GF, DF, EF, low chemical and preservative free


This is a simple and tasty breakfast that everyone will love.

Ingredients:

Pancakes with Maple Syrup

• 1 Cup of Gluten Free Flour
• 1 Egg (or egg replacer)
• 1 tsp of Vanilla Essence
• 1 Cup of Soy Milk
• 1 tsp of Golden Syrup (Maple Syrup works well also) 
• 1/2 Pear and Maple Syrup for Toppings **optional*

Method:

1. Heat a non-stick frying pan on medium low heat
2. Combine GF Flour, Egg, Vanilla Essence and Golden Syrup in a medium bowl. 
3. Gradually beat in the milk until the batter becomes smooth and changes colour to a light brown 
4. Put as much of the batter as you prefer into the pan. Leave until bubbles appear on the top of the pancake and then turn over and leave for 2-3 minutes
5. Serve with Maple syrup and Pear

Pikelets

Pikelets

GF, DF, EF, No Added Colours or Preservatives

Pikelets are a great afternoon tea treat for when the kids get home or even just a snack for morning tea  . Remember to store them wrapped in glad wrap or foil and in the refrigerator or else they will go off and mould easily. 

Ingredients:

2 Cups of GF Self Raising Flour

½ Cup of Lactose Free Milk

30g of DF Butter (I use Nuttelex)

½ Cup of Caster Sugar

Tbsp of Vanilla Extract (Optional)

Pure Maple Syrup or Pears  for toppings

Method

1. Turn on the stove.
2. In a large bowl, pour in sugar and flour. Make a medium sized well in the centre of the bowl. (TIP: Use a spoon around the edges of the well, so that the flour does not fall down into the hole.)
3. In the well, combine the butter, milk and vanilla.
4. Mix the ingredients together.
5. Using a spoon, pour the ingredients into the pan. Preferably 3 at a time, depending on what size you're frying pan is. (TIP: Don’t Crowd the pan.)
6. Make sure you stand close to the pan while you have the mixture in the pan so you don’t burn the pikelets. (TIP: Before you turn them over, wait till there are bubbles in the pikelet. This way you know when they are ready to be turned over.)

There you have it. A simple afternoon snack.

Hope you enjoyed your Pikelets :) 

Rice Pudding

This recipe is Dairy, Gluten and Egg Free.

Ingredients:

• 2 Cups of Milk (16 fl. Oz) (Rice or Soy milk works well)
• 1 Cinnamon Stick (2 Tbs or Ground Cinnamon)
• 3 Strips of Lemon Grind **Optional**
• Pinch of Salt (less than 1 tsp)
• ½ Cup of Short grain white rice (4 oz) (Long grain works well too)
• 3 medium Egg Yolks beaten or egg replacer
• 1/3 Cup of Sugar (3 oz)
• 30g of Dairy free Butter (1 Stick) (Nuttelex)
• 1 tsp of Ground Nutmeg

Method

1.      In a large saucepan, slowly bring the milk, cinnamon, lemon rind and salt to a boil

2.      After 2minutes, remove the cinnamon stick and lemon rind (TIP: if you are using ground cinnamon then you can put it in at step 4 and leave it in)

3.      Stir in the rice and egg yolks (or egg replacer) at reduced heat (TIP: Allow the rice to simmer for about 15 minutes)

4.      Stir constantly (Now you add ground cinnamon)

5.      When the rice is soft, add sugar and butter and combine well

6.      Pour the mixture into a serving dish and sprinkle with nutmeg for added taste. Serve warm.

Carob Cake (With ZERO Aftertaste)

Most desserts that use Carob leave a horrible aftertaste; however after a lot of experimenting, i have finally found the perfect recipe with ZERO aftertaste:) hope it works out for you as it did for me. This recipe is Dairy, Gluten and Egg Free

Ingredients

·         1 Cup of Gluten Free Self-Raising Flour

·         2 Tablespoons of Gluten Free Plain Flour

·         125g of Dairy Free Butter (I use Nuttelex)

·         1 1/3 Cups of Brown Sugar

·         ¾ Cup of Dairy Free Milk (Soy or Rice milk both work)

·         1/4 Cup Carob Powder

·         3 Eggs or egg replacer

·         1 Tablespoon of Gluten Free Bicarbonate of Soda (I am highly intolerant to Gluten but normal bicarb soda does not affect me)

Method

Although You may think that just knowing the ingredients then chucking them in a bowl, mixing them together and then baking them into a cake will be satisfying, that isn’t always the way. The method actually has a purpose.

1. Turn the oven to 180° & grease the pan/ tin with oil then line it with baking paper.
2. Combine all the ingredients and mix them with electrical beater on low for 2 minutes then high for 1min.
3. Pour the mixture into the pan/tin. Try to get as much of the mixture as possible. (TIP: hold the bowl close to you with one hand and use the spatula to scrape around the sides of the bowl to get as much mixture as possible.)
4. Bake for 40-45minutes.
5. Leave the cake in the pan/tin for 10 minutes before taking it out and icing it.

Icing J

·         195g 1 1/4 cups Pure Icing Sugar

·         1 Tablespoon of Carob powder

·         2 Tablespoons of Dairy Free Butter, at room temperature

·         1 Tablespoon of Boiling Water (For thicker icing, add less water. For runnier, add more water)

Icing is pretty simple. Either you like it runny or you like it thick. 

1. Mix all the ingredients together
2. Spread on top of your cake (TIP: Use a spatula when spreading the icing)