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Gluten Free Cornmeal Hush Puppies 02/06/2010

Posted by snoozerider in casein free, cooking, gluten free.
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I think I have been neglecting the edible side of this blog for a while, so thought I would share this recipe with you.  These are pretty yummy!

Gluten and Dairy Free Cornmeal Hush Puppies

1 onion, very finely chopped

1 egg, beaten

1 cup unsweetened soya milk

1 cup coarse cornmeal

1 cup gluten free flour

1 tbsp baking powder

1 tsp salt

good grind of pepper

pinch of chilli powder

Simply mix everything together until you have a fairly smooth batter.  You may need to add a little extra soya milk.

Heat some oil in a frying pan or skillet and drop ladlefuls of the mixture into the pan.  Cook for a few of minutes on each side until they are nice and golden and puffy.  Keep warm while you fry the rest.

Makes about 8, depending on size.

Serve with something nice and spicy 🙂

Edible Education 29/10/2009

Posted by snoozerider in casein free, cooking, gluten free, home education.
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This week, we have mostly been cooking (and eating :-))

Both boys helped make our family’s famous lentil soup recipe.  Granny was quite impressed when she came round and saw the production line going – Waif peeling carrots, me chopping them into strips then Gman dicing them!  This soup is dead easy to make, very healthy, gluten and dairy free, vegetarian and really, really delicious.  Here’s the recipe:

Lentil Soup

Easy Lentil Soup (serves 4-6)

150g lentils

1 onion, finely chopped

2 carrots, peeled and diced

2 tins chopped tomatoes

1.2 litres vegetable stock

1 tbsp cumin powder

1 tsp garam masala

Chuck it all in a massive pan, bring it to the boil, then cook until the lentils are cooked and the carrots are as soft as you like them (about 30-40 minutes depending on how finely you dice the carrots).


Waif was also keen to help with the roasted vegetables for dinner and spent some time carefully arranging them in the roasting tin until they were “just right”.  He then insisted on taking a photograph so here they are:

Veg for roasting

Granny also brought us round some fantastic looking cooking apples from the market.  There were only 2, but they were pretty massive so probably about a pound in weight, maybe even more.  Fancying a change from the usual apple crumble, we made this pudding and it went down a treat:

Apple Almond Pudding

Gluten Free Casein Free Almond Apple Pudding

1lb cooking apples, stewed in a little caster sugar

2oz golden caster sugar

2oz dairy free margarine

2oz ground almonds

1 egg, beaten

  1. Cream the butter and sugar together, then beat in the ground almonds.
  2. Beat the egg into the almond mixture.
  3. Place the stewed apples into an ovenproof dish.
  4. Spoon the almond mixture over the top of the apples.
  5. Bake at Gas Mark 4/350F/180C for about 25-35 mins until the top is lightly set and golden.

Gluten Free Peanut Butter Cupcakes 04/10/2009

Posted by snoozerider in baking, cakes, casein free, cooking, gluten free.
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Last Thursday saw the arrival of my Suma order, which included six jars of peanut butter so couldn’t resist making these cupcakes! Today was joined only by Waif in this, as Gman was far too busy making the arrangements for his latest Lego animation, which is going to involve storm troopers searching the galaxy for suitable Christmas presents for Darth Vader 🙂

Anyway, here’s the cakes and rather yummy they are too:

Gluten Free/Casein Free Peanut Butter Cupcakes

50g dairy free margarine (we like Vitalite in our house)
200g light brown soft sugar
1 large egg
1tsp vanilla extract
90ml rice milk
125g crunchy peanut butter
150g gluten free plain flour (we used Doves Farm brand for this)
1tsp baking powder
1/2 tsp salt

1. Preheat oven to 150C/Gas Mark 2. Line bun trays with 18 paper cases.
2. Melt the margarine, let it cool down a bit. With electric whisk, mix together the marg and sugar (you could do this by hand with a wooden spoon, but it’s not as exciting ;-)) Add egg and keep beating. Stir in the vanilla extract, rice milk & peanut butter.

3. In another bowl, sift together flour, baking powder & salt, then fold into peanut butter mixture until well combined. Divide between the cases and bake for 25 minutes.

For those not following a gfcf diet, these could be made using butter, wheat flour and dairy milk, but use a bit less milk – gluten free flour soaks up more liquid.

We liked them as they came but you could probably ice them if you were that way inclined – I am far too impatient for icing, cos I like to eat my cakes warm from the oven!


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