Home' Advocate Communications : Fiordland Advocate 5 June 2009 Contents 5 June, 2009 | Page 7
Makes 2 small loaves – one for the freezer.
Preheat the oven to 190°C. Lightly spray
with oil two x 2-cup non-stick loaf pans. Line
the bases with baking paper.
Sift the baking mix, baking powder and
cinnamon into a bowl.
Combine the milk, brown sugar, canola oil
and eggs. Stir into the baking mix. Spoon
the mixture evenly into the pans. Sprinkle
the top with the diced persimmon. Sieve the
extra brown sugar over the persimmon.
Bake for 40-45 minutes or until a skewer
inserted in the centre comes out clean.
Remove from the pans and cool on a rack.
The tops may be glazed with sieved apricot
jam while still warm. Great served sliced
with or without a table spread. Makes 2
400g skinned and boned chicken breast
1 cup good chicken stock
2 tablespoons lemon juice
2-3 teaspoons chilli paste
2 cloves garlic, crushed
1 tablespoon arrowroot
1⁄4 cup finely chopped parsley
250g wheat & gluten-free spaghetti,
Slice the chicken into strips. Sauté in
batches in a non-stick frying pan, which
has been sprayed with cooking oil. When
lightly browned, place to one side.
Bring the stock, juice, chilli and garlic to
the boil. Simmer for 2-3 minutes. Make a
paste of the arrowroot and a little water
and stir into the stock. Cook, stirring until
thickened. Return the chicken to the pan
with the parsley. Serve over the cooked
spaghetti. Serves 4.
2 cups Simple Gluten-free
2 teaspoons baking powder
1⁄2 teaspoon ground cinnamon
3⁄4 cup milk
2 tablespoons each: brown
sugar, canola oil
2 eggs, lightly beaten
1 cup peeled and diced
1 tablespoon brown sugar,
Lemon & Chicken Spaghetti Chocolate Almond Cake
1⁄3 cup each: cocoa powder, warm water
150g each: dark chocolate, butter,
11⁄3 cups firmly-packed brown sugar
11⁄4 cups ground almonds
4 eggs, separated
Preheat the oven to 180°C. Grease and line a
sponge roll pan with baking paper. Whisk the cocoa
powder and warm water in a large bowl. Stir, until
Melt the chocolate and butter over low heat. Stir into
the cocoa mixture then add the sugar and almonds.
Mix well. Add the egg yolks one at a time.
Beat the egg whites, until soft peaks form. Fold into
the chocolate mixture in two batches.
Pour into the prepared pan. Bake for 30-35 minutes,
until firm. Cool.
Can be served warm or at room temperature with
whipped cream or ice cream and garnished with
chopped toasted walnuts. Serves about 8.
Loaves with Persimmon Topping
Loaves with Persimmon Topping
Base: 1 cup luke warm water
11⁄2 teaspoons instant dry yeast
11⁄2c Simple Gluten-free Bread Mix
1 teaspoon paprika
1 tablespoon oil
extra bread mix
Topping: 1 onion, large tomato,
1 green, yellow pepper (capsicum)
1 teaspoon dried oregano
1 cup each: diced cooked chicken,
grated tasty cheddar cheese
1 teaspoon dried basil
fresh ground black pepper to taste
Preheat the oven to 200°C. Place
a pizza stone or an oven tray in to
heat. Combine the water and yeast
and stand until dissolved. Combine
the bread mix and the paprika in a
bowl. Stir the yeast mixture into the
Mix well, until fairly firm. The dough
might still be a little sticky.
Dust the bench with a little extra
bread mix. Tip the dough onto the
bench and form the dough into a
ball. Place in an oiled bowl, cover
with film and stand in a warm
place while preparing the topping
Thinly slice the onion and tomato.
Seed and slice the peppers.
Using a spatula, pat the bread
dough thinly onto an oiled sponge
roll tray. Stand for 5 minutes.
Top with the onion, oregano,
chicken, tomato, peppers, cheese,
basil and black pepper. Bake for 25-
30 minutes or until cooked. Serves
Most of us don’t need to think too carefully
about what we eat, in moderation.
Occasionally we allow ourselves an
indulgence or two and this doesn’t do us any
harm. But some of us are not so lucky.
Studies show that about 10 percent of the
population is wheat and gluten sensitive
but four out of five don’t know it. Coeliac
disease is a medical condition. People with
the disease have a permanent intestinal
intolerance to gluten found in wheat, barley,
rye and with some coeliacs, oats. What
does it mean if you suffer this condition?
Well, symptoms can include chronic fatigue,
bloating, headaches, itchy skin and irritable
bowels. A strict gluten-free diet is essential.
If untreated there is a risk of gastrointestinal
upsets together with other health problems.
Hundreds of everyday foods contain gluten
including breads, biscuits, pies, pastries,
pasta made with wheat, sausages bound
with breadcrumbs, and sauces and soups
thickened with wheat flour. Most breakfast
cereals should also be avoided. And always
read the labels of commercially prepared
foods. Drinks to avoid include lemon barley
water, and brewed drinks made with barley
such as beer and stout.
As alternatives consider: gluten-free pastas
which are very readily available now from
supermarkets; potatoes, pulses, rice, rice
flour, rice bran, rice noodles, arrowroot,
tapioca and sago, soy flour or arrowroot,
mung bean (cellophane) noodles, gluten-free
bread and bread mixes, puffed rice cakes
and crackers, and puffed corn cakes.
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