Chocolate Brownies (Grain/Gluten Free, Dairy Free, Nut Free & Legume/Soy Free)

Chocolate Brownies

What could be better than a quick yummy Chocolate Brownie! I made these with my Sunbeam Mixmaster but you could easily do them in the Thermomix.

Into a large bowl add
8 Eggs
375 grams Nuttelex
1 & 1/2 cups White Sugar
2 tsp Pure Vanilla
1 cup Pure Organic Cocoa (or Cocao)
1 & 1/2 cups Potato Starch
1 tsp Allergy Friendly Baking Powder

Mix well until combined. Pour into two lined 18x28 cm slice tins. Bake in a Moderate Oven (175) for 30-35 minutes. It is better a little undercooked rather than overcooked.

Frosting
3 tabs Nuttelex
3 tabs Pure Cocoa
1 tab Pure Maple Syrup
1 cup Pure Icing Sugar
1 tab Filtered Water
Combine all the ingredients into a small bowl and mix till well combined and creamy. Add a little more water if needed to bring mixture together.

Frost while Brownie is still warm. Frosting will spread better as it warms.

Will keep in Pantry for a day or two but I like to keep it in the fridge. If you have a smaller family than I do you may like to halve the recipe or freeze one slice and frost it later.

In my house it disappears quickly!

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Sweet Chilli Jam (Thermomix)

I love Sweet Chilli Jam!

My Chillies are growing nicely out in my garden so its Chilli Jam making time again!

As my Chillies ripen I keep them in the fridge until I have enough. This time I had enough to make two batches which filled 12 little Salsa Jars. That should keep us going for a bit but probably not too long as we all love it!

I wear latex free gloves when cutting up chillies. I am not too fond of the Capsaicin burn!

With your gloves on and using a paring knive cut or break stalks off ends and then slit down one side of the chilli and then pull out the seeds and the white pith. I react a bit to the capsaicin in the air so I cut them under running water and leave it running a little to lesson my sneezing and coughing! (of course if there are water restrictions you may need to alter this!)

If you would like to grow some of your own chillies, if you don't already, you can save the seeds then plant into your garden. They are super easy to grow and you can put them in amongst your flowers as well. I have some growing in my front garden with parsley and pineapple sage and pretty flowers!

The Thermomix is perfect for making Chilli Jam.

Sweet Chilli Jam

200-300 grams de-seeded Chillies (if you would like less heat you can swap some for Capsicums that are milder in intensity)
1 bottle of Verjuice 375mls (this is an alternative to vinegar)
1300 grams White sugar
200 grams Coconut or Rapadura Sugar

Weigh into Thermomix bowl 200-300 grams of Chillies and about half the bottle of Verjuice. Blitz on speed 10 for up to 20 seconds.

Weigh the sugars into the Thermomix bowl and replace lid. Cook on Varooma 10 minutes on Speed 3 with the rice basket on top of the lid to stop spitting. Reduce Heat to 100 degrees and cook for a further 10 minutes on Speed 3.

While the sauce is cooking prepare your jars. Make sure they are cleaned well and place on a tray in the oven to sterilize. The jars must be completely dry and still warm when the sauce is added. I take the jars out when the cooking still has a couple of minutes to go, then turn the oven off and put the lids into the hot oven on a tray until they are needed. Be very careful when handling hot jars and liquid!

Scoop off any froth off the top and discard. Pour immediately into clean warm jars and put lids on making sure the bottles are correctly sealed. Turn jars upside down for about 2 minutes, then invert and leave to cool. You should hear the lids pop as they cool which is a good sign that they are sealed well. If they don't pop you may need to make sure the lid is tight then microwave for a minute and let cool again. If it still doesn't pop use that jar first keeping it in the fridge.

The sauce will keep for up to 12 months in a cool dark place and once opened for about 6 weeks in the refrigerator.

Warning... this sauce is addictive! We eat it with lots of things its a great dipping sauce for Wedges and yum with Mock Fish!

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Pumpkin Scones (Thermomix)

Pumpkin Scones
(Gluten Free, Grain Free, Dairy Free, Soy Free, Legumes Free, Nut Free & Cane Sugar Free)

I love pumpkin scones! Even my daughter who does not like pumpkin loves Pumpkin Scones! This is my Mumma's recipe that I have altered.

Ingredients
150grams Cooked Pumpkin (I used Jap Pumpkin)
(*Note: Pumpkin can be cubed and cooked in the Thermomix basket or you can microwave it)
2 Eggs
1 tablespoon Coconut Syrup
1 teaspoon Cream of Tartar
1/2 teaspoon Bicarb Soda
100grams Coconut Flour
100grams Potato Starch (Sulphur Free)
50grams Arrowroot Starch (Sulphur Free)

Thermomix
Place all the above ingredients into the Thermomix bowl and blend on speed 10 for 20-30 seconds or until combined.

Place 6 x If You Care Jumbo Baking Cups into a large muffin tray. 
Spoon Mixture into trays. Bake in a Moderate (180) oven for 15 minutes or until lightly golden on top and cooked through.

Enjoy!

I love mine with a little Nuttelex and
home made Plum Jam.

This recipe can easily be doubled and any left overs can be frozen to enjoy another day!

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Kisses (Grain & Gluten Free, Dairy Free, Nut Free, Legume & Soy Free)

My Mum was shy at school but loved taking kisses and asking the boys if they wanted a 'kiss' and then from behind her back offering them one of her 'kisses'!
I always found this story so funny imagining my sweet shy Mumma offering kisses to the boys!

Mum's Kisses are the best! She is a kiss producing expert making the sweetest little neat kisses. I have altered the recipe somewhat to make them so that I can still enjoy them... and I do especially when my Mumma makes them for me as a treat!

Kisses 

(Grain & Gluten Free, Dairy Free, Nut Free, Legume & Soy Free)

I made these today in the Thermomix but if you don't have one they are pretty easy with a bowl and wooden spoon or a Mixer.
250 grams of Pure Icing Sugar (if making without a Thermomix sift first to remove lumps)
300 grams Nuttelex (Dairy Free Butter substitute)
20 grams Coconut Oil
Mix on Speed 6 using Spatula to mix 20 seconds

add
480 grams Grain, Nut & Legume Free Flour Mix
180 grams Sulphur Free Potato Starch
Mix on speed 8 using Spatula 30 seconds

Using no more than a teaspoon of mixture roll a ball then press gently onto a lined tray. The old way is to use a floured fork to press grooves into the top of the biscuits or you can just use your hands and gently press to flatten slightly without splitting sides. 

Bake in oven at about 175-180 degrees for about 10-15 minutes or until just starting to go a light golden colour around the edges.
Let cool on tray then put onto a rack until they are all done and cooled.

In a clean dry Themomix bowl mix 300 grams of Pure Icing sugar (or make it in from white sugar in the thermomix) mix on speed 10 for a few seconds or so to get lumps out then add a little hot water through lid just a little at a time until its a nice spreading consistency to join the biscuits together. (You don't want it too thin or the biscuits will slide and it will run out).

I colour mine pink by using some fresh purple amaranth leaves from the garden, tearing them up a little and putting in a small microwave dish with just a little water and cooking for 1 minute. Press to help release colour. Then add some to Icing to make a pretty pink.

Sprinkle with a little Pure Icing sugar and then let sit a while to let the icing firm up a little. Store in a Airtight container.

   Share a Kiss with someone you love!

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Grain, Nut & Legume Free Flour Mix

There are many differing mixes of Gluten free flours available but none which work for me. Most incorporate rice, corn/maize and various forms of legumes including beans, soy and peas. Nut flours/meals are also popular. I am allergic to all of those as well as guar gum which is also legume. Tapioca Starch is sometimes labelled as Arrowroot as they are very similar in their use but not in their plant family. So if you react to Tapioca like I do make sure you check that your Arrowroot is Arrowroot!

This is the flour mix I have come up with that I use as a general purpose plain flour mix.

To make Self Raising Flour add 1/2 teaspoon of bicarb soda and 1 teaspoon of Cream of Tartar per Cup of Flour.

I start by using the method described here to make Quinoa Flour.


In your Thermomix (or blender or if you don't have either a big bowl and then mix together!)
Add
300 grams of Quinoa Flour
300 grams of sulphur free Arrowroot Starch
600 grams of sulphur free Potato Starch
Using the Thermomix spatula through the hole in the lid
mix on speed 10 for 20-30 seconds
Tip into an airtight container.
I keep mine in the freezer - an old habit from living in north Queensland.

I also use Coconut Flour sometimes on its own and sometimes added to the above flour mix.
Just depends what I am making!

Links to Recipes using Grain, Nut & Legume Free Flour Mix
Mock Fish (Potato)
Kisses
Pikelets

Gluten Free Company Sulphur Free Potato & Arrowroot Starch available from...
Wray-Organic-Supermarket-Cafe-Newmarket
www.wrayorganic.com.au
Flannerys Chermside
www.organicsaustraliaonline.com.au

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Mock Fish

Growing up we always referred to 'Potato Hash Browns' as 'Mock Fish'.
Mum always said it was because in the war years they couldn't afford fish so they made 'mock fish'!
I still like to keep to the tradition of "Mock Fish'.

Owning a Thermomix has made this a lot quicker than the old way of grating the potatoes and invariably some of your knuckles as well!

My Recipe is Quick and Simple and great for my Multi Allergies!

I make in batches as it works better that way and you won't get the browning while it's waiting to go into the pan.

Mock Fish
3 Medium Dirty Potatoes (Golden Delight are good) Peeled & Cubed to about 2/3 cm pieces
1/4 cup of Grain, Nut & Legume Free Flour Mix
1 egg

Add the Potatoes into the Thermomix first followed by the flour & egg - seems to work beter that way! (If you want to make more do it in batches as if you try to do more potato at once the Thermomix will clog)

It's important to note that this takes seconds and not minutes so watch what you are doing.
I leave the MC (measuring cup) off the top so that you can see in.

Slowly turn dial up to 4-5 (No higher or it will turn to mush)
Watch through the lid and when it looks fairly even consistency turn off.

Under done is better than over done. You will get the hang of it in no time!


Heat a Frypan with a little Coconut oil to Medium Heat.
Spoon Potato into a hot pan and push into shape with a spatula.

Makes 4 nice sized Mock Fish.


Cook both sides till nice and golden turning over in between.



To make another batch just rinse the bowl under running water
being careful to not wet the bottom.

Eat with just salt, or coconut cream and sweet chilli or salsa or
whatever your allergies allow!

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Quinoa ("keen-wah")

Quinoa (Chenopodium quinoa)  is an ancient seed originating from the Andes and the Inca people. It is closely related to species such as beets & spinach. Quinoa is a small seed which comes in White, Red or Black. It grows to 1-2 meters high with beautiful big flower heads that contain the seeds.

Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal. Quinoa's protein is high in lysine, methionine and cystine. Quinoa is rich in manganese, magnesium, potassium, phosphorous, copper, zinc, Vitamin E, B6, riboflavin, niacin and thiamine and has more calcium than cows milk, is an excellent anti-oxidant, rich in dietary fibre and has a very high iron content. It also has a low glycemic index level and is completely gluten free.

Quinoa has a light, fluffy texture when cooked, and has a mild, slightly nutty flavor.

Quinoa has a coating of bitter residue of saponins, a natural occurring plant-defense. The Saponin has a very bitter flavour so its best to rinse the Quinoa well under running water to remove as much as possible of the saponins. Wash and stir 3 or 4 times in water, or wash till water is clear. Never soak Quinoa before washing. The bitterness will be absorbed by the seed and you will never get the bitterness out. The first 2 washes are very important - the first wash will be dark and frothy; the second wash is not as dark as the first. The water will get clearer with every wash. 

I purchase Tasmanian Organically Grown Quinoa from Honest to Goodness

When my Quinoa arrives I place the bag in the Freezer for 3-5 days to kill any bugs that may be in there. After that you can safely store in the pantry. 

Quinoa Flour

 

I grind my own Quinoa Flour. That's one of the added benefits of being a Thermomix owner! It also saves a lot of money since it is one of the few Flours that I can use. 

First rinse Quinoa under cold running water until it runs clear. I do this by using a muslin cloth lined mesh strainer over a bucket in the sink. That way I can tip the water onto the pot plants so as not to waste any! As above it will take a few washes for the water to be clear.

Spread the rinsed Quinoa onto paraflexx lined Dehydrator trays. Dry the Quinoa using your dehydrators recommended settings. If you don't have a dehydrator you could do this in an oven on a very low temp.

I have a Excalibur Dehydrator from Excalibur Australia.

While the Quinoa is still warm add to Thermomix bowl to just below the highest blade.

Grind on Speed 10 for 3 minutes or until a nice fine flour. I allow a little cooling time between batches. Tip the Flour into a bowl and let cool before putting into a airtight container.

Quinoa Flour is best mixed with other flours or starches.

Cooking Quinoa

I use my Thermomix to cook Quinoa. First rinse well as detailed above.

Fill Thermomix Bowl to the 1 litre mark with Filtered Water.

Put the Quinoa in the Rice basket and then into the TM Bowl.

Cooking time depends on the amount of Quinoa.

Cook on Varoma 15 minutes Speed 4. Check the Quinoa and stir a little.

When the Quinoa is cooked it will have puffed up some and a tiny white spiral will appear encircling the grain. If its not yet done replace lid and cook on Varoma for a few more minutes or until it looks cooked. 

Leave sit in the Thermomix with lid on to keep warm till ready to serve or place into Thermoserver. Cooked Quinoa will keep in the fridge for several days.

Quinoa Information
Honest to Goodness - Australian Organic Quinoa product info
Kindred Organics - Quinoa
Grains & Legumes Nutrition Council - Quinoa
Quinoa Recipe Books by Rena Patten

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Coconut

Coconut has become a much loved product in our house! It is a great Dairy substitute as Coconut Milk & Cream and also a useful Flour, a Delicious Sugar Alternative as Coconut Sugar & Coconut Syrup and a lovely Oil to cook with.

I buy Coconut products from Honest to Goodness & The Coconut Shop

The Coconut from Honest to Goodness is Sulphur & Additive Free Organic Coconut. The bigger the bag you buy the cheaper it becomes. I get through mine but you could easily share with a friend or two.

I make Coconut Cream & Milk from my Organic Shredded Coconut in my Thermomix. Then place the left over Coconut into the Dehydrator to dry and once dried back into the Thermomix to make Coconut Flour. That way you are using all of the Coconut and not wasting any of the goodness.

Thermomix Coconut Cream & Milk

I like lots of Coconut Cream. So I use a higher Shredded Coconut to water ratio.

Using good quality Filtered Water
(I have a Pure Water Systems Filter)
Fill the Thermomix Bowl to the 1.5 litre mark.
Carefully add Shredded Coconut till the bowl is almost full and lid will still fit on.
Blitz for 10-15 seconds on Speed 10
Cook 15 minutes Heat 100 & Speed 4
Blitz for another 10-15 seconds on Speed 10

Place a muslin cloth over a Mesh Strainer and sit on top of a Medium Saucepan (1-2 litre)

(I use a unbleached muslin baby rug cut in half and doubled over to make a square)

Pour the Coconut mixture onto the Muslin and let cool a little

Coconut Cream & Milk separating

When it's cool enough for you to handle fold up sides of muslin bring together and wring to squeeze out the lovely coconut milk.
Pour the milk into a jug and let sit to separate.
Meanwhile process the coconut another two times...

Without rinsing the Bowl add Filtered water to the 1 litre mark
Add Coconut pulp back to the bowl
Cook 8-10 minutes Heat 100 Speed 4
Blitz 10-15 seconds on Speed 10
Repeat draining on squeezing process.

The milk will separate into a thick white creamy layer over top of a thinner Milk. I carefully ladle the Cream off the milk. You can use the two together depending on what you are making some things call for the thicker richer cream.

This will keep for a few days in the fridge. If you don't think you will use it all in time freeze some in BPA free ice cube or ice block trays. When frozen you can remove from trays and put into freezer bags to take up less room in your freezer.

Spread on Dehydrator Sheet ready to Dry

The Coconut Pulp that remains can be used straight away, kept in fridge to use in the next
day or so or freezer for a little longer storage. There are plenty of ways to use this coconut... make macaroons or toast to roll homemade Marshmallows in... the options are endless! You can also make Coconut Flour!

Coconut Flour

Using the Coconut Pulp that remains
Spread evenly onto Dehydrator Sheets.
The time it takes to Dry depends on your dehydrator and the heat settings you use. I just keep a close check on it making sure to break up any lumps so that it is completely dry.

While still warm from Dehydrator tip into a clean & dry Thermomix Bowl
Blitz on Speed 10 until it is a nice fine Coconut Flour about 30 seconds.

I keep my Coconut Flour in the Freezer.


Coconut Butter Thermomix Tutorial

Links to Recipes using Coconut Milk, Cream and Flour
Pikelets


Information on Coconut and it's Health Benefits and Uses
Dr Oz - Benefits of Coconut Oil
Coconut Research Center
Cyndi O'Meara - Benefits of Coconut Oil
Coconut Storage

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