Pumpkin Loaf Gluten Free - adapted from Good Mornings recipe file. Oven 175 C Grease 2 loaf pans or 2 gem irons 1 cup chopped almonds 3 1/2 cups gluten free flour sifted (buckwheat, corn and tapioca) 1 tsp xantham gum 2/3 cup brown sugar 2 tsp baking powder 1 tsp salt 1 tsp ground nutmeg 1 tsp ground ginger Mix all ingredients in a large bowl. Add 2 cups of pumpkin puree (taken from a roasted pumpkin) 1 cup of vegetable oil 2/3 cup coconut milk 2/3 cup desiccated coconut When well mixed divide amongst baking tins ans cook the loaf tins for 1 hour or the gems for 30 minutes or until a toothpick comes out clean. Note - can be made with ordinary flour in which case leave out the xantham gum. Broad bean Top, Parsley, Garlic and Lemon Riata A light seasonal dip good with crackers or carrots or serves with curry 1 cup natural yoghurt salt pepper 2 Tbsp mustard sees juice of 1 lemon 1/2 cup broad bean tops - chopped 1/2 cup parsley - chopped 1 clove of garlic crushed Mix all ingredients together. |
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