Author: Bridget Sellars

Soaked Silky Carrot Cupcakes

Bridget Sellars
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This recipe is inspired by my Sheet Pan Silky Carrot Cake Bars. I aimed to create cupcakes with reduced sugar content. However, the 1/4 cup of sugar, along with the apricot jam I used, did not yield the desired sweetness. Therefore, I prepared a simple syrup to soak the cupcakes, which worked so well that it led to the creation of a new recipe.

  • Soaked Carrot Cupcake Soaking
  • Soaked Carrot Cupcake Complete Group
  • Soaked Carrot Cupcake Ingredients
  • Soaked Carrot Cupcake Complete

Ideas, Advice and Suggestions

Granulated sugar - I use white granulated sugar in both the cake and the syrup, but light brown sugar could also be used.
Smooth Apricot Jam – any smooth jam will work. This recipe calls for just a 1/4 cup of sugar, which, combined with the syrup, creates the perfect level of sweetness for my taste. (Optional, but it may taste salty without it, as my carrot puree recipe tends to be on the salty side.)

Canola oil – almost any oil mild flavoured oil can be used.
Large eggs – Large, e-Large or Jumbo will all work fine.
Silky smooth carrot puree – The original recipe I followed included carrot baby food, which you could use, but I now use this recipe for Silky Smooth Carrot Puree Recipe. When carrots are inexpensive, prepare a large batch of carrot puree and freeze. Thaw as needed for various recipes that call for carrot puree.
Woolworths Free from Gluten All Purpose Flour - A staple in my home that I've found to be the best gluten-free wheat flour replacement. It can be substituted with regular all-purpose wheat flour for those who are not adhering to a gluten-free diet.
Baking powder and Baking Soda – Both appear to be essential for perfecting this cupcake.
Ground Cinnamon – It can be customized to suit your preferences.
Nutmeg – You may choose to omit it if you prefer. If you do decide to use it, be cautious with the quantity as nutmeg can be overpowering.
Salt – Salt is an important ingredient in any cake.
Water – Equal amounts of sugar and water make up the syrup

Recipe Template

Soaked Silky Carrot Cup Cakes

Recipe Image

Preparation Time: 10 min

Cook Time: 25 min

Total Time: 35 min


Servings: 10

Level of Difficulty: Easy

The Origin of the Recipe: togetherasfamily.com

Diet: Gluten Free

A cupcake drenched in simple syrup becomes an exquisite delight, particularly when topped with a generous spoonful of custard.

Ingredients

Carrot Cup Cakes

  • ¼ cup 50g granulated sugar
  • 2 tablespoons smooth apricot jam
  • ¼ cup canola oil
  • 1 large egg
  • 90g silky smooth carrot puree(This is my recipe Silky Smooth Carrot Puree Recipe)
  • ¼ cup 65g Woolworths gluten free flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • Pinch nutmeg (optional)
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla essence

Simple Syrup

  • ⅓ cup sugar
  • ⅓ cup water

Instructions

  • Heat oven to 320°F/160°C. Put 10 silicone liners or cupcakes liners on a muffin pan.
  • In medium bowl, add sugar, apricot jam, oil, egg, vanilla essence, and carrot puree. Beat together with a handheld blender until combined and smooth.
  • Add flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Blend together just until combined and no flour streaks remain.
  • Scoop the batter into the cupcake liners about ½ full. Bake for 18-22 minutes. Edges should be slightly pulled away from sides, the top will be golden brown and the centre should not be wet and jiggly. A toothpick inserted should come out clean or with moist crumbs.
  • While the cupcakes are baking, prepare the simple syrup by boiling ⅓ cup of sugar and ⅓ cup of water until the sugar has dissolved.
  • Once cupcakes are done, make holes in them with a toothpick and pour the simple syrup over all the cupcakes.

Notes

  • I prefer silicone liners for this recipe as paper liners often detach when soaked.
  • I prefer using smooth apricot jam, although any type of smooth jam is suitable.
  • I like to pour custard on these cupcakes but if you prefer frosting here is my Cream Cheese Frosting Recipe.

Chicken Balls with Sweet and Sour Sauce

Bridget Sellars
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I'm constantly on the hunt for new chicken recipes, particularly for chicken breast, as I've always been fond of chicken. Pre-made options are scarce in stores, and often, the only gluten-free chicken choice at restaurants is grilled chicken breast.

If you're seeking a variety of gluten-free chicken breast recipes, you might find the collections from Insanely Good Recipes and Taste of Home particularly useful.

  • Chicken Balls Complete 1
  • Chicken Ball Cooking
  • Sweet and Sour Sauce
  • Chicken Balls Sweet and Sour Sauce Thumbnail

Ideas, Advice and Suggestions

Water – I use tap water to make the sweet and sour sauce.
Tomato sauce or Ketchup – I have tried both, and they were equally good. All Gold and Wellington do not list gluten as an ingredient on their bottles.
Brown or white sugar –Both in the sauce and the batter, they will work well.
Vinegar – I've prepared it using both white and brown grape vinegar; although most vinegars are suitable, remember that malt vinegar is not an option if you're following a gluten-free diet.
Lemon juice – I always keep bottled lemon juice in the fridge, but fresh lemon juice would be good as well.
Corn-starch – To thicken the sauce, if you desire a denser consistency, prepare a paste using a bit more cornstarch and blend it in. Cornstarch in the batter imparts a flavor that I find delightful.
Salt –Add ½ teaspoon of fine salt to the sauce and 1 teaspoon to the batter. If you prefer less salt, feel free to adjust the quantity to your taste.
Woolworth free from Gluten All Purpose Flour – replacement for wheat flour in the original recipe
Baking powder or you can change the water to Sparkling water if you prefer – Sometimes, baking powder can impart a bitter taste that some people find unpleasant.
Cold water – Whether sparkling or still, it should be chilled to fridge temperature.
Chicken Breasts Cut into 1-inch chunks or strips, according to preference – alternatively, deboned chicken thighs may be used.
Neutral oil - for frying – Ensure you have enough oil for shallow frying. In my opinion, a seed oil is the best option.

Recipe Template

Chicken Balls with Sweet and Sour Sauce

Recipe Image

Preparation Time: 20 mins

Cooking Time: 10 mins

Total Time: 30 mins


Servings: 4 people

Level of Difficulty: Easy

The Origin of the Recipe: feedgrump.com

Diet: Gluten free

Delicious homemade Gluten-free chicken balls with sweet and sour sauce, perfect for a family meal.

Ingredients

Sweet and Sour Sauce

  • 125ml (½ cup) water
  • 3 tablespoons ketchup
  • 4 tablespoons brown sugar (or white sugar)
  • 2 tablespoons vinegar
  • 1 tablespoon lemon juice
  • 1 ½ teaspoon corn-starch
  • ½ teaspoon salt

Chicken Balls

  • 160g (1 cup) corn-starch
  • 130g (1 cup) Woolworth free from Gluten All Purpose Flour
  • 1 tablespoon sugar (or honey)
  • 2 teaspoons baking powder
  • 1 teaspoon coarse kosher salt
  • 1 ½ cups cold water
  • 3-4 chicken breasts (cut into 1-inch chunks)
  • neutral oil (for frying)

Instructions

  • Sweet and Sour Sauce: In a small saucepan, combine all the sauce ingredients and bring to a boil. Remove from the heat and set aside until serving. The sauce will keep in the fridge for up to two weeks.
  • Chicken Balls: In a large mixing bowl, whisk together the cornstarch, flour, sugar, baking powder, and salt.
  • Stir in the cold water until it is mostly smooth. The batter should be thick enough so that the crust can hold its shape during cooking. If you dip a piece of chicken into the batter, the batter should cover it fully and slowly drip off. Add extra flour or water as necessary.
  • Dip a chicken piece in the batter, ensuring it's completely covered. Let the excess drip off and then lower into the hot oil. You can cook about 8 or 10 at a time. Cook for 3-4 minutes on each side or until golden brown. Be careful not to overcook them, as chicken breasts get dry easily. Transfer to a wire rack to drain, then serve immediately with the sweet and sour sauce.

Sheet Pan Silky Carrot Cake Bars

Bridget Sellars
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I discovered a recipe that deviates from the standard grated or shredded carrot in a typical carrot cake by using carrot baby food as the carrot component.
So, I thought, if you can use baby food, why not carrot puree? I had never tasted, let alone made, carrot puree, but I still went ahead, searched on Pinterest, and found the recipe that I used to make this cake.
This recipe includes two links to other recipes: the first for carrot puree (Silky Smooth Carrot Puree Recipe) and the second for cream cheese frosting (Cream Cheese Frosting Recipe). You can use store-bought versions if you prefer. While commercial carrot puree may not be available, carrot baby food is a suitable alternative.
The primary change I've made is adapting the recipe to be gluten-free.
Note: This recipe has not been tried with grated carrots.
  • Silky Carrot Cake Bars Details
  • Silky Carrot Cake Ingredients.jpg
  • Silky Carrot Cake Bars
  • Silky Carrot Cake Bars Some removed

Ideas, Advice and Suggestions

Granulated sugar - I use white granulated sugar 2 cups does seem a lot but this recipe makes quite a large cake and the carrot puree recipe that I use has no sugar in it and also there are 2 teaspoon of cinnamon
Canola oil – almost any oil mild flavoured oil can be used
Large eggs – Large, e-Large or Jumbo will al work fine.
Silky smooth carrot puree – The original recipe I followed included carrot baby food, which you could use, but I now use this recipe for Silky Smooth Carrot Puree Recipe. When carrots are inexpensive, prepare a large batch of carrot puree, portion it into 350g containers, and freeze. Thaw as needed for various recipes that call for carrot puree.
Woolworths Free from Gluten All Purpose Flour - A staple in my home that I've found to be the best gluten-free wheat flour replacement. It can be substituted with regular all-purpose wheat flour for those who are not adhering to a gluten-free diet.
Baking powder and Baking Soda – It may seem unusual to use both baking powder and baking soda in the same batter, but in this instance, it results in a delightfully light cake.
Ground Cinnamon – You can tailor it to your preference, but two teaspoons of cinnamon is generally a good measure.
Salt – Salt is an important ingredient in any cake.
Cream Cheese Frosting – After some trial and error, I have found this to be the most successful cream cheese frosting recipe. Cheese Frosting Recipe

Recipe Template

Sheet Pan Silky Carrot Cake Bars

Recipe Image

Preparation Time: 10 min

Cooking Time: 25 min

Total Time: 35 min


Servings: 35

Level of Difficulty: Easy

The Origin of the Recipe: togetherasfamily.com

Diet: Gluten-Free

These scrumptious Sheet Pan Silky Carrot Cake Bars offer a delightful treat that's both gluten-free and simple to prepare. Crafted with carrot purée, they boast a unique texture distinct from traditional carrot cakes. Tailored for a gluten-free diet, these bars are bound to delight!

Ingredients

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 350g of silky smooth carrot puree. (This is my recipe Silky Smooth Carrot Puree Recipe)
  • 2 cups Woolworths gluten free flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 batch of Cream Cheese Frosting Recipe

Instructions

  • Heat oven to 350°F/180°C. Prepare a cookie sheet with sides (12"x18"/30x46cm) by spraying with cooking spray or lining with baking parchment.
  • In a large bowl, add sugar, oil, eggs, and carrot puree. Beat together with a handheld blender until combined and smooth.
  • Add in flour, baking powder, cinnamon, baking soda, and salt. Blend together just until combined and no flour streaks remain.
  • Pour batter into the prepared cookie sheet and make sure it's spread evenly. Bake for 25-30 minutes. The edges should be slightly pulled away from the sides, the top will be a golden brown and the centre should not be wet and jiggly. A toothpick inserted should come out clean or with moist crumbs.
  • Let cool completely before frosting. Cream Cheese Frosting Recipe

Notes

  • Make sure to let the bars cool completely before frosting. The bars can be made the night before and frosted the next day.
  • Depending on how big or small you want these bars, you may get more or less than the serving suggestion.
  • Garnish with chopped walnuts or pecans if desired.

    • Cream Cheese Frosting

    Bridget Sellars
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    I've experimented with various cream cheese frosting recipes, but since discovering this particular one, I've stuck with it. I've kept the recipe unchanged from the original and have included a link to the original recipe in this post.

    • Carrot Cupcakes with Cream cheese frosting
    • Carrot Cupcake with Cream cheese frosting
    • Cream cheese frosting
    • Carrot Cupcakes with Cream cheese frosting 2

    Ideas, Advice and Suggestions

    Butter –To ensure the butter is soft, let it stand for thirty minutes to an hour and a half. Avoid using the microwave as it can cause uneven melting. I usually opt for salted butter and adjust by reducing the added salt accordingly. 
    Cream cheese – Just as butter needs to be soft for mixing, it won't blend well if it's not. If detailed piping isn't a concern, spreadable cream cheese is a suitable alternative.
    Vanilla extract or essence – I use essence or paste if I have it.
    Salt – I slightly decrease the amount if I'm using salted butter.
    Icing sugar – Powdered sugar is a versatile ingredient that you can adjust to taste, but I've found that 4 cups is the right amount for me.

    Recipe Template

    Cream Cheese Frosting

    Recipe Image

    Preparation Time: 10 min

    Total Time: 10 min


    Servings: 1 Cake about 20 cupcakes

    Level of Difficulty: Easy

    The Origin of the Recipe: sugarspunrun.com

    Diet: Gluten Free

    The Best Cream Cheese Frosting.

    Ingredients

      • 113g (½ cup) butter, softened
      • 226g to 250g cream cheese, softened (brick-style, not spreadable)
      • 1 teaspoon vanilla extract or essence
      • ¼ teaspoon salt
      • 500g (4 cups) Icing sugar

      Instructions

      • Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
      • Add vanilla extract and salt and stir well to combine.
      • With mixer on low, gradually add powdered sugar until completely combined.
      • Use to frost completely cooled cake or cupcakes.

      Notes

    • Using brick-style cream cheese results in a robust and pipeable frosting that retains its shape well, similar in texture to buttercream. It's excellent for decorative purposes!
    • Numerous cream cheese frosting recipes call for less sugar, resulting in a thinner consistency; the icing, as described, is not as sweet as buttercream. However, for an even less sweet option, you can reduce the sugar further and adjust to taste, though a minimum of two cups is necessary.
    • Frosting that is overly thick and sweet can result from mistakenly using too much powdered sugar, which should be weighed or measured in the same manner as flour. To correct frosting that has become too thick, gradually add heavy cream or milk, a splash at a time, until you achieve the preferred consistency.
    • This icing can be kept in the fridge for up to a week

    Silky Carrot Puree

    Bridget Sellars
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    I discovered a carrot cake recipe that called for baby food, but I preferred not to use it. So, I searched for a carrot purée recipe and found a suitable one.

    • Carrot Puree
    • Silky Carrot Puree Ingredients

    Ideas, Advice and Suggestions


    Carrots - Peeled, ends removed – This recipe is ideal for using older carrots, though any type and size can be used, provided they are peeled. Unpeeled carrots often retain a bitterness after cooking, which you wouldn't want in your final dish. So far, I have only used orange carrots.
    Water – Tap water will work well
    Butter – Margarine may be used as a substitute, though the flavour will differ somewhat from the original.
    Salt – Use the suggested quantity or slightly less, and make adjustments as you blend the puree.
    Lemon Juice – During the processing stage, you may use either bottled or fresh ingredients as they have varying acidity levels. Add one tablespoon, taste, and then decide if a second one is needed.

    Recipe Template

    Silky Carrot Puree

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    Preparation Time: 20 min

    Cooking Time: 20 min

    Total Time: 40 min


    Servings: 6

    Level of Difficulty: Easy

    The Origin of the Recipe: Silky Smooth Carrot Purée

    Diet: Not specified

    A smooth carrot purée can serve as a versatile base for your meal or as a vibrant side dish. Additionally, it can provide the foundation for a delightful, silky carrot cake.

    Ingredients

    • ½ kg carrots peeled, ends removed
    • ¾ cup water
    • 4 tablespoons butter (56g)
    • 1 teaspoon kosher or sea salt or to taste
    • 1 - 2 tablespoons lemon juice

    Instructions

    • Slice the carrots thinly, crosswise, to a thickness of half a centimeter.
    • In a medium saucepan, combine carrots, water, butter, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer until the carrots are tender, about 20 minutes. Keep the saucepan covered to prevent the water from evaporating; the butter and salt in the water add flavour.
    • When the carrots become soft and tender enough to mash with a fork, use a slotted spoon to transfer them into a blender. Ensure there's at least ¾ cup of liquid remaining in the pan. Begin by adding ½ cup of this liquid to the blender, along with 1 tablespoon of lemon juice.
    • Blend until the mixture is smooth. Should you require additional liquid, incorporate the reserved cooking liquid. Season to taste with salt and adjust the lemon juice according to your preference.
    • This puree can serve as a side dish with meals or be used in recipes for Silky Carrot Cake Bars, Silky Carrot Cupcakes, or Silky Carrot Soaked Cupcakes.

    Notes

  • You'll find a difference in acidity between bottled lemon juice and fresh lemon.
  • If the carrot purée is too thin, return it to the pan and simmer over medium heat until it reduces. When you can see the bottom of the pan after drawing a spoon across, the purée is ready
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    • Gluten-Free Malva Pudding

    Bridget Sellars
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    Discovering the South African Le Famished Cat was thrilling, with its vast array of superb recipes that include gluten-free, dairy-free, and various other healthy options.

    I've made only a few minor adjustments to the recipe, such as adding weights to the measurements and incorporating dairy, which are my personal touches to it.

    Malva Pudding is a South African Classic and this tastes just like the ones I remember from before I was gluten free

    • Malva Ingredients
    • Malva Complete

    Ideas, Advice and Suggestions

    Woolworths Gluten Free Cake Flour - This is an item I always keep in my house, and unlike many recipes on my site, the one I started with utilizes the same product. I'm not certain if it's still available, but Woolworths had a Malva pudding mix which I prefer over this version.
    If you're not following a gluten free diet, you can substitute this flour with normal all-purpose wheat flour.
    Baking soda or Bicarbonate of Soda – Baking soda is stronger than baking powder and operates differently; it requires vinegar to activate. Remember to bake your Malva pudding promptly after mixing all the ingredients.
    Egg – I typically use either large or extra-large eggs.
    Caster sugar (½ cup in the cake ⅓ cup in the sauce) – This is extra-fine sugar that melts very easily. You could use granulated white sugar as a substitute, but you would need to ensure that it dissolves completely in the sauce, and be aware that the texture of the cake might be slightly affected.
    Super Fine Apricot jam –This was a staple in my home during my youth; it's crucial for achieving that authentic Malva pudding flavour.
    Apple cider vinegar –It is essential to use apple cider vinegar, as other types may alter the flavor, because it activates the baking soda.
    Oil (Canola and Olive) – I've experimented with various oils and oil blends, including coconut oil, and they have all been effective. Butter can also be used if that's your preference.
    Milk – I use dairy milk, and I'm confident that nearly any milk alternative would also be suitable. 
    Cream or Evaporated milk – I've prepared this recipe using Dairy Cream and Evaporated Milk on separate occasions, and both turned out well. Coconut milk could also be a viable alternative.
    Butter in the Sauce– Margarine or coconut oil can be used as substitutes.

    Recipe Template

    Gluten-Free Malva Pudding

    Recipe Image

    Preparation Time: 15 minutes

    Cooking Time: 45 minutes

    Total Time: 1 hour


    Servings: 12

    Level of Difficulty: Not specified

    The Origin of the Recipe: Gluten-Free Malva Pudding Recipe

    Diet: Gluten-free

    Malva Pudding is a classic South African dessert and this easy-to-make gluten-free Malva Pudding, perfect for any occasion!

    Ingredients

    Malva Pudding

    • 130g (1 cup) Woolworths Gluten Free Cake Flour
    • 5ml (1 teaspoon) baking soda / Bicarbonate of Soda
    • 1 large egg
    • 100g (½ cup) Caster sugar
    • 15ml (1 tablespoon) Super Fine Apricot jam
    • 15ml (1 tablespoon) Apple cider vinegar
    • 15ml (1 tablespoon) oil (Canola and Olive)
    • 250ml (1 cup) milk

    Malva Sauce

    • 67g (⅓ cup) Caster sugar
    • 250ml (1 cup) cream or evaporated milk
    • 113g (⅓ cup) butter
    • 125ml (½ cup) hot water
    • 5ml (1 teaspoon) vanilla extract/essence

    Instructions

    • Preheat the oven to 180°C/160°C for fan assist and place your rack in the middle of the oven. Grease a medium sized oven-proof dish.
    • In a bowl, sift flour, baking soda and salt.
    • In another bowl, beat together egg, sugar, jam, coconut oil and vinegar until light and fluffy. Then beat the dry ingredients into the wet ingredients until well combined.
    • Add milk and whisk into the mixture until the milk is well integrated.
    • Pour the batter into the dish, please ensure you put it is the oven as soon as possible, cover with foil and bake for 35 minutes, until well risen.
    • Remove the foil and bake for a further 5-10 minutes or until golden brown.
    • While the Malva pudding finishes up in the oven, add the sauce ingredients to pot until melted and sugar is dissolved.
    • Once the pudding is finished baking, take it out of the oven and pour the sauce over it. Allow it to stand until the sauce has been fully absorbed.
    • The pudding is best served warm with custard.

    Pan Cakes

    Bridget Sellars
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    This is adapted from my mom's old recipe book to be gluten-free.

    It also produces excellent pancakes using regular flour, which don't require the additional milk that is usually needed for the gluten-free version.

    I only rediscovered a recipe from a few years ago. I've tried various pancake recipes because they're simple and versatile. You can create anything from a filled pancake to a pancake hot dog or burger, especially since there are few bread alternatives that taste just as good.

    The distinction between pancakes and crepes lies in the inclusion of a leavening agent, which is baking powder in the case of pancakes.

    • Pancakes
    • Pan Cakes Original Recipe Part 1
    • Pan Cakes Ingredients

    Ideas, Advice and Suggestions

    Large Eggs – If you’re making Gluten free Pancakes you need at least 2 eggs even if you use larger eggs but  if youre using all purpose flour start with 1 egg as see how it goes
    Woolworths Gluten Free Flour – This is my go to All Purpose flour replacement
    Baking Powder – it’s only a ¼ teaspoon so it would be hard to replace with baking soda reminder that baking powder can contain cornstarch
    Salt – Enhances the flavour
    Milk – Full cream cows’ milk is my first choice if you are using low fat do not add extra until you have checked at the consistency
    Tested with Woolworths low fat lactose free – Found it was workable, but the pancakes broke more easily that with cow’s milk
     Oil – just enough to cover the pan I normally have a mug next to the stove and I pour the oil from the cup and then pour almost all the oil back into the mug between pancakes so that it’s a really thin film of oil

    Recipe Template

    Gluten Free Pancakes

    Recipe Image

    Preparation Time: 10 minutes

    Cooking Time: 15-25 minutes

    Total Time: 25-35 minutes


    Servings: 15 to 20 pancakes

    Level of Difficulty: Easy

    The Origin of the Recipe: Not specified

    Diet: Gluten-free

    Lovely soft gluten-free pancakes. A delightful breakfast option for anyone following a gluten-free diet.

    Ingredients

    • 1 to 2 large eggs (if using AP flour use 1 egg, if GF use 2 eggs)
    • 1 cup (120g) Woolworths Gluten Free Flour
    • 1/4 tsp baking powder
    • 1/2 tsp salt
    • 1 cup milk or Woolworths low fat lactose free (bit more to make the batter more liquid)
    • High smoking point oil for frying (sunflower or canola)

    Instructions

    • Mix the flour, baking powder, and salt. Add a little of the milk and stir until perfectly smooth.
    • Gradually add remaining milk. Beat the mixture very well.
    • Add the well-beaten eggs. The mixture needs to be quite liquid, so add extra milk if required. To make the mixture smooth, use a stick blender at the end.
    • Pour ¼ cup of the mixture into a hot, greased frying pan and cook to a light brown color on both sides. (¼ cup should be able to cover the bottom of a standard frying pan; if not, add a tablespoon of milk at a time until you get the correct consistency)
    • Add a filling of your choice or sprinkle each pancake with cinnamon-and-sugar mixture and roll.
    • Serve hot with a slice of lemon.

    Notes

    When you've mixed everything if the batter is still lumpy use a stick blender to ensure a smooth mixture this will cause the batter to be bubbly let it stand for half an hour and it should settle down.


    Oil – just enough to cover the pan I normally have a mug next to the stove and I pour the oil from the cup and then pour almost all the oil back into the mug between pancakes so that it’s a really thin film of oil.


    To make a pancake hotdog, select a hotdog sausage of your preference (be mindful of the processed meat and check the ingredients carefully). Add some tomato sauce, ketchup, mustard, or fried onions, then wrap it like a burrito and enjoy. In my opinion, it's tastier than a gluten-free roll.

    Green Tea Cold Brew Iced Tea

    Bridget Sellars
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    Green Iced Tea
    Caffeinated
    This one surprised me because it's my current favorite. I don't normally like green tea, but something magical happens when you cold brew it and add a bit of sugar.

    Green Tea - I have sampled two brands of green tea and found that I prefer Five Roses Green Tea over the PNP Brand Green Tea. Sugar - I have a penchant for sweetness in certain items, and iced tea happens to be one of them. 
    • Green tea and a glass
    • Glass Green Tea

    Ideas, Advice and Suggestions

    Water – I use tap water it would work well filtered water would or even of course pre boiled water room temperature water
    Green tea teabags; Five Roses is a current favourite but the other ones I’ve tried all had good results
    Granulated white sugar: very much a personal preference here I like it sweet but adjust to what you prefer

    Recipe Template

    Green Iced Tea

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    Preparation Time: 8 to 12 hours

    Cooking Time: Not specified

    Total Time: 8 to 12 hours


    Servings: 4-5 glasses

    Level of Difficulty: Easy

    The Origin of the Recipe: Experimenting

    Homemade green iced tea to enjoy on those warm summer days. Try it you'll be surprised how good it tastes!

    Ingredients

    • 1 l of water
    • 2 - 3 Green tea teabags (Five Roses)
    • Granulated White Sugar, as needed up to 6 tablespoons

    Instructions

    • Add one litre of room temperature water to a container that can be closed.
    • Insert 2 or 3 tea bags. Close the container.
    • Allow the tea to steep in the refrigerator for at least 8 to 12 hours. In my opinion, the additional time is worthwhile to attain the full flavor of green tea.
    • Stir the sugar into the tea. Start with 2 tablespoons, taste and see how you like it. I find it tastes better with quite a lot of sugar. This step can take a bit of time ust ensure that all the sugar is melted
    • Ensure it's cold, pour it into a glass, and enjoy.

    Notes

    For best results, allow the tea to steep for the full 12 hours for maximum flavour.

    Chicken And Mushroom Cobbler

    Bridget Sellars
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    I discovered a recipe in a magazine a long time ago that particularly caught my fancy, so I cut it out and saved it.

    I'm not sure how long I've been preparing it, but it's been quite some time. I've adapted it to be gluten-free, and it remains one of my favorite recipes. Even though I've lost my taste for mushrooms, it's just as delicious without them.

    • Chicken Cobbler Complete
    • Chicken Cobbler Ingredients

    Ideas, Advice and Suggestions


    Chicken Breasts – This recipe is most effective with chicken breasts. Depending on their size, you can use between 2 and 5 chicken breasts.
    Mushrooms – For those who are not fans of mushrooms, it's certainly optional to exclude them without altering the remaining steps. Since switching to a gluten-free diet, my tastes have changed, and one of the foods I no longer enjoy is mushrooms.
    Butter -The recipe includes two separate quantities of butter: the first is 50g for frying the chicken, which can be replaced with oil if desired; the second is 90g for the scone topping. While both can be substituted with margarine, it is advisable to use butter for the scone topping if possible.
    Milk – I use cow's milk and am not aware of any reason why other types of milk wouldn't work.
    Water and Woolworths Chicken Stock powder – The original recipe called for a chicken stock cube, but there isn't a direct substitute. Woolworths' Chicken Stock Powder is gluten-free. Woolworths also offers a few liquid stock concentrate alternatives that work well. I've tried similar products from other brands which were effective until they altered their ingredients, rendering them no longer gluten-free. So, you can try different brands, but always read the ingredient list thoroughly with each purchase even if you've bought the product in the past.
    Woolworths Free from Gluten All Purpose Flour. - Adapted to be gluten-free. If you're not following a gluten free diet, you can substitute this flour with all-purpose wheat flour.  

    Baking Powder – Baking powder is typically gluten-free, though it often contains cornstarch.
    Salt – Just a good pinch of salt 

    Chicken Cobbler Original Recipe 0
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    Chicken And Mushroom Cobbler

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    Preparation Time: 20 minutes

    Cooking Time: 35-40 minutes

    Total Time: 55-50 minutes


    Servings: 4

    Level of Difficulty: Medium

    The Origin of the Recipe: Cut out of a magazine

    Diet: gluten free

    A delicious Chicken and Mushroom Cobbler, combining tender chicken and mushrooms with a savoury scone topping. Perfect for a hearty meal!

    Ingredients

    • Chicken:
    • 3 chicken breasts
    • 125g mushrooms(optional)
    • 50g butter
    • 250ml milk
    • 125ml water
    • 1 teaspoon Woolworths chicken stock powder
    • 1 teaspoon corn-starch
    • Scone Topping:
    • 180g Woolworth Free from Gluten All Purpose Flour
    • 10ml baking-powder
    • little salt
    • 90g butter
    • little water
    • parsley and sliced tomato to garnish

    Instructions

    • Sauté the mushrooms (if included) using about half the butter for five minutes. Then remove the mushrooms and set them aside.
    • Sauté the chicken in same pan using the rest of the butter for until seared on all sides about 5 minutes.
    • Add milk, water and stock powder to saucepan, bring to boil and cook 25 to 30 minutes.
    • Remove chicken, cut into pieces and return to saucepan. Mix corn starch with a little milk and add to saucepan to thicken liquid. Add mushrooms.
    • Season to taste.
    • Scone Topping:
    • Sift flour, baking-powder and salt and rub in butter.
    • Add enough water to make a soft dough.
    • Press dough out to 3mm thick, and shape it to size of dish.
    • Spoon mixture into ovenproof dish and place dough on top, mark with criss-cross pattern.
    • Bake at 210°C for about 10 minutes, until well risen and golden brown.
    • Garnish with sliced tomato and parsley. Serve with squash, peas or carrots, and spinach.

    Marvellous Cheesecake

    Bridget Sellars
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    This might also be known as Bridget's Famous Cheesecake.

    The original recipe is from the 'First Step by Step Recipe' book, which specifies brands such as Clover cream. I have been baking this cake for about 15 years, and since adopting a gluten-free version, no one seems to notice any difference in taste.

    I am not a fan of baked cheesecake, but this is almost a fridge cheesecake with a twist. It's not exactly a baked cheesecake, but it is briefly placed in the oven, which initiates the reaction that solidifies the cheesecake.

    • Cheesecake Complete 2
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    I

    deas, Advice and Suggestions

    Gallon gluten free digestive biscuits(I get these at Dis-Chem) – I've experimented with several alternatives, but these offer the best texture for me. The original recipe specifies tennis biscuits in a 200g pack. If you prefer, you can add 50g of toasted desiccated coconut; if you're not a fan, then nut flour is also an option. However, neither is necessary if you grind the biscuits finely enough. It's best to use a food processor for fine grinding.
    Butter – I appreciate the taste of butter, but I've discovered that substituting it with an equal amount of margarine can be equally effective. Typically, I melt the butter in a pot before blending it with the biscuit crumbs and any additional ingredients for the crust, ensuring complete absorption.
    Full Cream Cottage Cheese – Philadelphia is a personal favorite of mine. I recommend full cream, but most smooth cream cheeses—medium fat or low fat—will also work. However, fat-free may not yield the desired texture. It's best to leave it out of the fridge for about an hour before you begin making your cheesecake.
    397g can Condensed Milk – This is the only source of sugar content, so the entire tin is needed.
    Lemon Juice – Freshly squeezed juice adds a bit more tang, but bottled lemon juice is also effective.
    Fresh Cream – I haven't found much success with anything other than fresh cream, so I prefer not to use substitutes. For best whipping results, keep refrigerated overnight at 5C.
    Pie Dish - I typically use a round glass pie dish because it's so pretty, but nearly any flat-bottomed dish will suffice as long as it's sufficiently large; mine is a 23 cm round glass dish.

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    Marvellous Cheesecake

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    Preparation Time: 15 minutes

    Cooking Time: 10 minutes

    Total Time: 25 minutes and a few hours to cool


    Servings: 8-10

    Level of Difficulty: Easy

    The Origin of the Recipe: Cooking Step by Step

    Diet: Gluten-free

    A Marvellous cheesecake perfect for any occasion, made gluten-free!

    Ingredients

    • 1 packet gluten free digestive biscuits, crushed
    • 100 g butter, melted
    • 250 g cottage cheese
    • 1x 397g can condensed milk
    • 80 ml (⅓ cup) lemon juice
    • 250 ml (1 cup) Clover Fresh Cream, chilled and whipped

    Instructions

    • Preheat the oven to 180°C
    • Spray your pie dish with non-stick spray
    • Put the biscuits in the food processor and blitz until they are very fine if you're adding coconut or ground nuts add them to the food processor at this point and give them an extra whiz to mix everything together
    • Mix the biscuit crumbs with the melted butter and press into a tart/pie plate (23 cm diameter). Put the case in the fridge while you prepare the other components
    • Combine the cottage cheese, condensed milk and lemon juice
    • Fold in the whipped cream.
    • Pour into prepared biscuit base and bake in a preheated oven at 180°C for only 10 minutes. Cool and refrigerate to set.
    • Decorate with rosettes of piped whipped cream and lemon zest.

    Notes

  • For some extra texture in the crust, add 50g of toasted desiccated coconut
  • If you're not following a gluten-free diet, you can use a 200g packet of Tennis Biscuits without making any other adjustments.

    • Crustless Leek and Cheese Quiche


    Bridget Sellars
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    I came across a recipe on Pinterest that caught my eye with its appearance. It featured the word 'Quiche,' a dish I've longed for since going gluten-free. The recipe required very few minor alterations including reducing the size.

    • Crustless Leek and Cheese Quiche Ingredients
    • Crustless Leek and Cheese Quiche Frying Leeks
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    Ideas, Advice and Suggestions


    Leeks, washed well and drained, making sure all grit and sand is removed: The leeks I usually buy are relatively clean, yet I still wash them thoroughly to avoid any grit in the final dish. When leeks are priced reasonably, I purchase them, clean, chop, and freeze them in 250g portions. This preparation saves time for recipes that are otherwise quite involved. The recipe recommends cooking the leeks for 12 to 14 minutes. However, if you're using frozen leeks or if they're a bit tough, the cooking time extends to about 20-25 minutes. Ensure they are completely tender; you should be able to squash them with a wooden spoon with almost no resistance.
    Olive Oil: Any mild oils will work
    Salt, divided: Add half of the mixture to the leeks and the other half to the milk. If you're a fan of salt, you might want to add more, but in my opinion, it doesn't need it. Consider adding a seasoning salt (be sure to check the label for gluten) or Zeal (MSG) to enhance the flavor.
    Large eggs: Any size egg will work, but if you have particularly small eggs, consider adding an extra one.
    Whole Milk (you could use 2%--it'll just be less creamy) : I enjoy fresh milk but have used UHT in the past; I haven't tried it with non-dairy alternatives yet. 
    Corn-starch: If you're out of cornstarch and don't require a gluten-free option, wheat flour or any other starch can be used as a substitute.
    White Pepper: Either white or slightly less black pepper can be used.
    Cheese - Cheddar and Mature Cheddar: I enjoy experimenting with different cheeses and often have a variety on hand. Feel free to use any cheese you have available, but I would advise against using wet cheeses like fresh mozzarella or crumbly ones such as Feta or Halloumi, as they can alter the texture and add too much saltiness to the quiche.
    Note Regarding Pepper: All pepper is Gluten free but Pepper Compounds are pepper mixed with flour is most cases.


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    Crustless Leek and Cheese Quiche

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    Preparation Time: 20 minutes

    Cooking Time: 30-35 minutes

    Total Time: 50-55 minutes


    Servings: 4 servings

    Level of Difficulty: Medium

    The Origin of the Recipe: Crustless Leek and Swiss/Gruyere Quiche Unwritten Recipes

    Diet: Gluten Free

    A tasty Crustless Leek and Cheese that's perfect for a quick meal. Adjusted with a touch of extra cheese for a rich flavour.

    Ingredients

    • 250g leeks, washed well and drained, making sure all grit and sand is removed
    • 2 (10ml) teaspoon olive oil
    • 1/4 teaspoon salt, divided
    • 3 large eggs
    • 1 1/4 cups whole milk (you could use 2%--it'll just be less creamy)
    • 1/2 tablespoon (7.5ml) corn-starch
    • 1/8 teaspoon white pepper
    • 1/4 cup Cheddar cheese, shredded (you can use all Cheddar or Mature Cheddar or any cheese you prefer)
    • 1/4 cup Mature Cheddar cheese, shredded

    Instructions

    • Preheat oven to 350ºF/180ºC. Spray a 20cm quiche dish or 24cm x 15 glass dish with non-stick vegetable cooking spray and set aside.
    • Dry leeks with paper towels if very wet. Then cut into 1/2cm slices. In a large skillet, heat the oil over medium heat. Add the leeks and 1/4 teaspoon salt and cook for 12-14 minutes, stirring often, until the leeks are softened and browned. Spoon leeks onto the bottom of the prepared dish and spread evenly.
    • Into a large bowl, place the eggs, milk, corn-starch, remaining salt and pepper and whisk together well. Pour egg mixture over the leeks in the baking dish and sprinkle evenly with the cheese.
    • Bake for 30-35 minutes until the quiche is set and a knife inserted into the centre of the quiche comes out clean. Let sit for 5-10 minutes before serving or make earlier and serve at room temperature.
    • Quiche can also be made up to 1 day ahead and kept covered in the refrigerator. Bring to room temperature and reheat in a low oven until heated through.

    Notes

    Recipe adapted from Good Housekeeping Family Vegetarian Cooking by Good Housekeeping.

    Coffee Cake with Cream and Caramel

    Bridget Sellars
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    The origin of this recipe is quite unique to me. I once worked at a large firm where it was customary for people to bring in cake for their birthdays. One lady's mother would sell cakes for such occasions, and she made a version of this cake that everyone loved.

    When I adopted a gluten-free diet, I wanted to recreate this beloved cake. However, it was her business, so I couldn't really ask her for the recipe, since I didn't have enough knowledge about it to even search for a similar one. Fortunately, a colleague of mine managed to find and share a comparable recipe in Afrikaans, which she was knowledgeable enough to locate.

    What follows is the translated, and modified gluten-free version of that recipe. TThe original recipe was three times the size, making it easy to double or triple as needed. It rises significantly, so remember this when selecting your baking container.

    Ideas, Advice and Suggestions

    Woolworths Free from Gluten All Purpose Flour - I mostly use this flour as a substitute for all-purpose wheat/cake flour in recipes that I have adapted to be gluten-free from their original versions containing gluten.
    If you're not following a gluten free diet, you can substitute this flour with normal all-purpose wheat flour.

    White sugar - I have always used granulated white sugar for this recipe, with half a cup in the cake and another half in the sauce.  Cocoa Powder - I prefer Dutch-processed cocoa powder, which I previously purchased from Takealot. I am confident it would also be effective with other varieties.
    Oil - Any mild oil, such as canola, sunflower, or olive, or a combination of these, will work well. 
    Boiling Water - This is added to the cake to enhance the chocolate flavor of the cocoa and into the sauce to dissolve the coffee. 
    Eggs - From large to jumbo sizes, all are suitable. In the recipe, three eggs are separated; the yolks are incorporated into the cake batter, and the whites are whisked and folded in as the final ingredient. The inclusion of baking powder and whisked egg whites causes this recipe to rise significantly, resulting in a delightfully light cake. Ensure that you use a sufficiently large baking vessel.
    Salt - It may be a pinch, but I believe it enhances the cake.
    Baking powder - Baking powder is typically gluten-free, though it often contains cornstarch.
    Vanilla Essence - I've noticed the discussion about alternatives such as vanilla paste and extract, but the cost is prohibitive, and I only have essence available.
    Instant Coffee Powder -I usually enjoy Jacobs or Douwe Egberts coffee, but they are pricey, so I make do with what's available.
    Caramel (plain or cappuccino) - The recipe is designed for a larger version and indicates using half a tin; however, you may choose to use the entire tin if you prefer. Whisking is crucial as it softens the caramel, making it easier to spread.
    Cream - Fresh, Orley Whip, or UHT Whipping cream are all suitable choices for this recipe, with caramel being the only other dairy component. I prefer it with an additional dollop of cream on top.
    Peppermint Crisp - A Peppermint Crisp is my preferred choice for crumbling on top, but I've also used Peppermint Aero and even Cadbury's Bubbly Mint flavor in the past.

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    Coffee Cake with Cream and Caramel

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    Preparation Time: 28 minutes

    Cooking Time: 25 - 28 minutes

    Total Time: 1 hour

    Servings: 4

    Level of Difficulty: Medium

    The Origin of the Recipe: Leonie and her Mom

    Diet: gluten free

    A delightful dessert that combines the richness of coffee and caramel with the lightness of whipped cream.
    Adjustments, reduced number of servings and made gluten free

    Ingredients

    • Cake:
    • ½ cup (60g) Woolworths gluten free flour
    • ½ cup (100g) white sugar
    • 1 tablespoon cocoa
    • ¼ cup oil
    • ¼ cup boiling water
    • 2 eggs (separated)
    • 1 pinch of salt
    • 1 teaspoon baking powder
    • ½ teaspoon vanilla essence
    • Sauce:
    • ½ cup sugar
    • 1 tablespoon instant coffee powder
    • 1 cup boiling water
    • ½ teaspoon vanilla essence
    • Toppings:
    • ½ of a 397g tin caramel (plain or cappuccino)
    • 125-250ml ml cream
    • Crashed Peppermint Crisp

    Instructions

    • Sift flour, sugar, and cocoa.
    • Mix oil and boiling water.
    • Mix with flour mixture (It’s quite a tight dough). Add egg yolk.
    • Add salt, vanilla, and baking powder.
    • Beat egg whites lightly and add.
    • Bake at 180ºC for 25 - 28 minutes. Estimate check for doneness with a skewer
    • Mix all the sauce ingredients in a jug
    • Poke cake full of holes and pour sauce over cake while still hot.
    • Allow to cool.
    • Whisk caramel and smear over cake.
    • Beat cream lightly and smear on top of caramel.
    • Smash a Peppermint Crisp to pieces and sprinkle over the top