Gluten Free Geek

It's all about the food!

Gluten Free Raspberry and Almond Tiramisu

January3

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Happy New Year and apologies once again for the lack of posts!   I made this gluten free version of a Tiramisu twice over the holiday period as I loved it so much.  You can use different fruit like strawberries as well.

Ingredients:
1 1/2 cups cream
1/2 cup espresso coffee
1/2 cup Kahlua
1 teaspoon vanilla essence
1/2 cup caster sugar
250g block of Philadelphia cream cheese, softened
250g gluten free sponge finger biscuits (Dr Schar)
250g raspberries
50g flaked almonds
Extra cream and crushed Flake for decorating

Method:
Beat together the cream cheese, cream and sugar until smooth.
Fold in the vanilla and almonds.
Dip the sponge fingers into the coffee/Kahlua quickly on each side.
Place a layer into the base of a baking paper lined 21cm x 10cm bar tin.
Top biscuits with half of strawberries and 1/2 of cream cheese mixture.
Repeat the layering process twice again finishing with layer of biscuits.
Cover and refrigerate for at least 2 hours, preferably overnight.
To serve turn out onto a plate and decorate with extra piped cream, raspberries and crushed Flake.

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Benesse

October13

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So it has been a while since I have done a blog post!  Recently have been frequenting Benesse Cafe and very impressed with their home baked gluten free bread.  It was delicious toasted to accompany the vegetarian breakfast compete with potato cake.


We also visited for afternoon tea and I had the almond and polenta cake.  It was a bit dry but OK with the frosting.  There is a range of different gluten free options including some raw treats.

Merry Christmas 2014

December28

Once again another busy year and I apologise for the lack of posts lately for recipes, food or places to eat!  I hope you have all had Happy Gluten Free Christmas!

I have some time off work so had a go at baking my own gluten free gingerbread cookies for Christmas.   I followed a recipe I found on the Food Daily website and you can find the details at the link here.  I used my Thermomix on speed 4 to mix the wet ingredients and then use the dough cycle to add the dry ingredients.

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My first batch of cookies I did as gingerbread people but as they were rolled quite thin the cookies were a little hard, tasted delicious with icing, but hard on the teeth.   The next batch I made more like a melting moment biscuit rolling balls of cookie dough and pressing flat with a fork.   Plan to add some ginger buttercream icing to these cookies.   Cookies taste best with a iced mocha served in my new favourite mason jar glasses!

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Gluten Free Weetbix

September1

When I first saw a post on Facebook for gluten free Weetbix I thought it was a hoax!   Before being diagnosed Weetbix was one product that would make me feel very unwell and give me indigestion, for obvious reasons!   So it was with some mixed feelings that bought a packet to try.   Well I am hooked.  I love them for a quick, easy breakfast with some chopped banana and greek yoghurt.   They are also considerably cheaper than other gluten free cereals.   Sanitarium’s website says they are made with sorghum and in a dedicated gluten free factory.   Check out the details here and they are available from Coles, on special they were $3.99 for a 375g box.   The website also says Coles will release a second mystery gluten free product on 1st September so watch this space!

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Gluten Free Life Magazine

July6

At the airport on way back from Melbourne I spotted a new gluten free magazine Gluten Free Life, check out the website here.   Issue one is available now and features a delectable Red Velvet Cake on the cover.   I cheated and bought a Melinda’s gluten free goodies Red Velvet cake mix and made some cupcakes with cream cheese frosting – yum!   Check out Melinda’s website here.

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Orecchiette Cafe Restaurant

July6

There is a new Italian Cafe Restaurant in the same premises as  where Danny’s used to be.   Headed out for Friday night dinner date with my husband and was impressed with the gluten free options including pasta and pizza.   The staff were very helpful and checked any requests with the chef.   We shared some flash fried calamari and polenta chips for entree.   I chose a baked risotto for mains which was very tasty being wrapped in prosciutto and served with  prawns in a creamy sauce.   The dessert options not so great but the chef did make me an affogato.   I checked with the staff and they can offer gluten free breakfasts as have gluten free bread available.   Check out their Facebook page here.

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Quirky Cooking Cookbook

July6

My Quirky Cooking Thermomix cookbook by Jo Whitton arrived and the first thing I made was the
Raw Macadamia Lime Cheesecake.   It was yummy and a big hit with all at work.  You can make one large cheesecake or mini cheesecakes.  Check out the recipe here and order the cookbook here.photophoto 

 

 

The Plant Organic Cafe

June2

I have  been meaning to try out The Plant Organic Cafe since it opened so when I had my next day off work I visited for morning tea.   The lovely Kirra made me a coffee with hazelnut milk which was delicious and creamy.   It went very well with the Key Lime Pie which is gluten free and also I think dairy free, raw and vegan.   The Cafe has plans for more lunch options soon and sells a range of gluten free products that are worth checking out including their own Earth Candy brand.   I sampled the Kale Cashew Cheese chips and the muesli – both very tasty!   So check out The Plant Organic Cafe & Market Facebook page here.

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Mother’s Day

May11

So I don’t want to cook for Mother’s Day but my favourite cafe’s can get a bit busy and particularly since Mothers Day is the same weekend as Groovin the Moo Bunbury.   So we booked for lunch at newly refurbished Lighthouse Beach Resort.   I had the beef for my main meal which was very tender and served with a beetroot relish and creamy potato bake.   For dessert I had the creme brûlée minus the biscuit but it was still delicious with the ice cream and toffee, looked very pretty as well!   The service from Glen and his team is always excellent and the view over the ocean from the new function rooms was beautiful.

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Gluten Free Spinach & Fetta Turnovers

April21

I don’t find gluten free pastry the easiest thing to work with!  Give me challenge re gluten free bread or pizza dough and not a problem.   I was never any good with normal pastry before being diagnosed with Coeliac disease.   So it was with some trepidation that I was given the challenge to try out Simply Wize gluten free puff pastry sheets.   You can buy the sheets from Woolworths for about $9 for a pack of 4 sheets.   I followed the recipe below from Simply Wize but even after leaving the pastry out to defrost wrapped in plastic I still could not manage to roll out the pastry sheet to be 26cm square.

I am not going to put a photo up as they don’t look the best, not puffy and golden and filling spilled out a bit.   But will say they still tasted delicious – pastry crispy on the outside and soft (but not puffy) on inside and the filling tasted delicious – very nice warm but could take them to picnic lunch cold.   Feel free if have any tips on what went wrong for me and why don’t look like the picture.

Simply Wize Puff Pastry Sheets

Ingredients

2 x Simply Wize Puff Pastry Sheets

2 bunches spinach washed and roughly chopped

100g feta, crumbled

1 sliced onion

1 clove chopped garlic

1 egg

Egg wash: 1 egg, lightly beaten with 1 tablespoon of water

1 pinch salt and pepper, to taste

Method

Separate Simply Wize Puff Pastry sheets while frozen and thaw for 40 minutes in a plastic bag at room temperature. Return unused sheets to freezer.

Preheat oven to 210°C, and line 2 baking trays with baking paper.

Sauté sliced onion and chopped garlic in frying pan. Add spinach until tender.

Whisk 1 egg in bowl and stir in spinach, feta, sautéed onion and garlic, with salt and pepper to taste.

Dust bench with gluten free flour and roll out Simply Wize Puff Pastry sheets to 26 x 26 cm then cut into 4 equal squares.

Divide the filling among the 8 pastry squares and brush edges with egg wash (1 egg and 1 table spoon of water beaten). Fold in half diagonally to enclose filling and pinch edges to seal.

Place the turnovers on prepared tray and brush with egg. Bake for 20 minutes or until puffed and golden.

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