Dairy Free Walnut Bread recipe 不含牛奶合桃麵包

Ingredients
14 g (1/2 oz) 1 package of (Wheat free) easy-bake (instant) yeast
1 teaspoon of salt
2 teaspoons of honey
400 ml (14 fl oz) 1 3/4 cups of warm water
2 tablespoons of vegetable oil
500 g (17 oz) 6 cups of porridge oats, processed to a fine flour
2 heaped teaspoons of ground cinnamon
A pinch of grated nutmeg
2 tablespoons of chopped walnuts
1 large non-stick loaf tin or non-stick baking tray, greased


Method
1. Preheat the oven to 180°C (350°F) gas 4.
2. Put the yeast, salt and honey in a large bowl.
3. Add the warm water and oil, then mix in the processed oats, cinnamon and nutmeg.
4. Knead the dough with floured hands on a floured board for 10 minutes. divide the dough in half and briefly knead in the walnuts.
5. Shape the dough into an oval and place it in the centre of the tray.
6. Leave the dough to prove in a very warm place for about 30 minutes, allowing it to rise slightly.
7. Place the dough in either the loaf tin or on the baking tray and bake for 1 hour until the bread is firm.
8. Cool the bread on a wire rack and when the bread is cold slice and serve.

(Source: sandra-chef, FoodsMatter)

Gluten and Dairy free Chocolate Cake

cooking time 45 minutes serves 10-12

contains: egg, soya

200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
150g dairy-free margarine, plus extra for greasing
180g xylitol or fruit sugar
1 tsp vanilla extract
4 large eggs
80g rice flour
20g gram flour
20g maize flour
2 tsp gluten-free baking powder
½ tsp xanthum gum

icing:
200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
80g xylitol or fruit sugar
200ml soya cream
1 tbsp cornflour

1 Preheat the oven to 180°C/350°F/Gas 4. Grease 2 x 22½ x 7½cm baking tins with dairy-free margarine.

2 Break the chocolate into small pieces and place in a large heatproof bowl. Rest the bowl over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Stir from time to time until the chocolate has melted.

3 Using a hand-held electric whisk, beat the margarine and xylitol or sugar together in a large mixing bowl until light and fluffy. Gradually beat in the vanilla extract and then the egg yolks, one at a time.

4 Put the egg whites into a clean bowl and whisk using the clean hand-held electric whisk until they form stiff peaks.

5 Sift the flours, baking powder and xanthum gum into the bowl containing the margarine, sugar and egg yolk mixture and carefully fold in with a metal spoon. Fold in the whisked egg whites making sure the mixture is thoroughly combined but not stirred too heavily, or the air will be lost.

6 Spoon the mixture into the prepared tins, dividing evenly, and spread it into the corners with the back of the spoon. Cover the tins with 2 pieces of greaseproof paper, making sure the ends of the paper are tucked under the tins. Bake in the hot oven for 40 minutes until risen and firm to the touch and a skewer inserted in the centre has just a little mixture sticking to it. Remove from the oven, remove the greaseproof paper and discard. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely.

7 When the cake layers have cooled, prepare the icing. Melt the chocolate as above. Add the sugar and stir in until thoroughly blended. Meanwhile, heat the soya cream in a small saucepan. Add 1 tbsp water to the cornflour in a small bowl and stir to form a smooth paste. Add the cornflour paste to the soya cream and, using a hand-held electric whisk, whisk the mixture until it has thickened. Pour into the chocolate mixture and stir until thoroughly mixed in.

8 Take one of the cake layers and spread more than half of the icing onto the side which was on the bottom of the cake tin. Sandwich the two layers together and spread the remaining icing on the top.

(Source: Sandra Chef, FoodsMatter)

FIG ICE CREAM 無花果雪糕

FIG ICE CREAM
Wheat, gluten, corn, nightshade, soya, dairy, egg & nut free
Fresh figs have a quite short season, are horribly delicate and can go off very quickly – so here is the perfect way to use up the ones that got bruised or are already slightly past their best.

Ingredients -

4–5 fresh figs, depending on size
1–2 tbsp honey, depending on how sweet you like your figs
(you could also use maple syrup or agave syrup)
300ml soy cream

Instructions -
1. Top the figs, cut them up and purée them with the honey (or other sweetener) in a food processor. Stir in the cream and mix well.
2. Sweeten further if necessary.
3. Tip into an ice cream maker and churn freeze or, tip all into a bowl and put in the freezer. Take out and stir vigorously every 15 minutes until it is frozen but not rock hard.
Eat at once or store in the freezer but remember to transfer it from freezer to fridge at least half an hour before you want to eat it.

SERVES 6 – PER PORTION
97cals – 1g protein
7g total fat – 1.5g sat / 2g mono / 0.6g poly
8g carbohydrate of which 7g sugar
0.5g fibre – trace sodium / trace salt
13mg calcium

(Source: FoodsMatter)

TUNA WITH QUINOA AND YELLOW PEPPER 吞拿魚黃椒藜麥飯

TUNA WITH QUINOA AND YELLOW PEPPER

Wheat, gluten, corn, soya, dairy, egg & nut free
The quinoa has a lovely nutty texture that contrasts well with the denser tuna and the crispy raw pepper.

Ingredients -

6 tbsp olive oil
3 large cloves garlic, peeled and sliced thinly
2 heaped tsp ground cumin
250g quinoa – we used a red quinoa
1.2 litres wheat and gluten-free vegetable stock
2 large tuna steaks cut in matchsticks
juice 3 lemons
sea salt and freshly ground black pepper
1 medium yellow pepper, sliced thinly
Basil

Instructions -

1. Heat 3 tablespoons of the oil in a wide pan and very gently cook the garlic and the cumin until the garlic is softened and almost transparent.
2. Add the quinoa, stir round well then add the stock. Bring to the simmer and cook, uncovered for 15–20 minutes or until the quinoa is cooked and the liquid absorbed. Add more if you need to.
3. In a separate pan, heat the remaining oil till almost smoking.
4. Add the tuna matchsticks and cook very quickly to sear the outside without over cooking.
Tip the tuna into the quinoa and mix well in.
5. Season to taste with lemon juice, salt and pepper. Mix in half of the yellow pepper and scatter the rest over the dish along with the basil.
6. Serve at room temperature.

SERVES 6 – PER PORTION
338cals – 23g protein
16g total fat – 2.5g sat / 9.4g mono / 3g poly
27g carbohydrate of which 6g sugar
1.5g fibre – 158mg sodium / 0.4g salt
46mg calcium
GOOD SOURCE OF: Vitamin B2, B6, B12, C, selenium & iron.

CHILLED CARROT SOUP WITH NORI 凍甘筍湯配紫菜

CHILLED CARROT SOUP WITH NORI

Wheat, gluten, corn, soya, nightshade, dairy, egg & nut free

An unusual and amazingly healthy chilled soup for a summer evening – with a real whiff of the sea!!

Ingredients -

2 medium onions

750g young carrots

1.8 litres gluten and wheat free vegetable stock

15 leaves dried nori (or other dried Japanese seaweed

if you cannot get nori)

sea salt and freshly ground black pepper

Instructions -

Peel and slice the onions roughly. Trim and scrape the

carrot and cut in thick slices.

Put both in a pan with the stock, bring to the boil and

simmer, covered, for 25–30 minutes or until the carrots

are soft.

Purée in a food processor then return to the pan or a bowl.

With scissors cut the nori into very thin strips and stir into

the soup while it is still warm.

Season to taste with salt and pepper then chill.

Before serving, adjust seasoning again as it may need a little

more when chilled.

SERVES 6 – PER PORTION

70cals – 2.7g protein

1g total fat – 0.1g sat / 0g mono / 0g poly

13g carbohydrate of which 11g sugar

5g fibre – 208mg sodium / 0.5g salt

54mg calcium

GOOD SOURCE OF: Vitamin A & B6

(Source: FoodsMatter)