I like to make sauces in bulk, that way i can serve them on pasta, brown rice or millet for my little boy. This recipe was adapted by one found in Annabel Karmel’s book although I’ve changed a few of the ingredients to make it gluten free. If you want to make it diary free, omit the cheddar cheese and add 4 Tbs Nutritional yeast.
A small bunch of parsley stalks (washed thoroughly)
1 Tbs non diary butter
½ Butternut Squash – peeled and cut into very small pieces
4 med Carrots – peeled and cut into very small pieces
2 heaped Tbs Brown Rice Flour
⅛ tsp Sea Salt
50g Mild Cheddar – grated
Place the milk, onion, bay leaves, parsley and peppercorns in a saucepan. Bring to boil then simmer on the lowest heat for approx. 30min. Remove and strain. Discard the bits.
In another saucepan melt the butter and add the squash and carrots and cook for approx. 5-10minutes on med heat. Add the flour and combine well. Turn up the heat to the maximum amount and add the strained milk and salt and continue stirring until the mixture thickens.
Turn down the heat to the lowest setting an allow to simmer for approx. 10minutes.
I’ve been experimenting with different types of gluten-free breads. And this one is by far the closest to the real thing. Crusty crust and spongy center. I wanted to make a bread that my little boy can make toast from and this one is perfect!
Author: the fussiesteater.com
Recipe type: Breakfast
210g or 1½ cups of Millet flour (i grinded millet)
90g or ½ cup Corn Flour (the yellow type not corn starch)
90g Buckwheat Flour
170g or 1½ cups Brown Rice Flour (or 130g Wholegrain Spelt Flour and 40g Brown rice flour if you can tolerate Spelt Flour)
1 tsp Sea Salt
2 Tbs or 30g Dried Active Yeast
1 Tbs Coconut Sugar
2 Tbs Rapeseed Oil (or Coconut or Olive Oil)
5 Tbs Flaxseed flour (i grinded flaxseeds)
5 Tbs Psyllium Husk
3½ cups Warm Water
Turn on the oven at 200 degrees Celsius for approx. 10min. Then turn it off. This is so the oven is warm.
Place the Millet, Corn, Buckwheat, Brown Rice (and Spelt if using) flour and salt, yeast and coconut sugar in a large metal bowl. Whisk to combine well.
In another bowl add the Oil, Psyllium Husk, Flaxseed flour and water. Stir well then pour into the flour bowl.
Using a whisk or a ‘traditional Danish Bread making Whisk’ stir until all is combined well. These Danish Whisk’s can be found on Amazon and they are really worth buying. They are cheap and very effective especially when making Gluten-free breads or if you don’t have a bread machine.
Cover with a clean tea towel and place in the oven for 30minutes.
The bread will raise considerably during this time.
Remove and pour into a lined bread tin. Allow to sit covered for a further 20min.
Pre-heat the oven to 190degrees (fan forced)
Place a ceramic bowl full of water in the bottom center of the oven
Place the bread in the center of the oven and cook for 1hour.
Remove and place on a cooling rack and allow to cool.
Once cooled, i sliced the bread and individually wrapped them in cling film and froze them. I remove a slice the night before for my little boy to eat the day after.
Summer has come at last and i’ve decided to swap my lunch soups to hearty salads. This is the first of many to come this year!
Recipe type: Salads
1 Cup Quinoa – washed thoroughly
1 Cup Brown Basmati Rice – washed thoroughly
1 Tbs Coconut Oil
3 Garlic cloves – sliced and diced
1 Knob of ginger – sliced and diced
2 Broccoli heads – cut into small florets, leaves and end of stalk discarded, stalk sliced
1 packet of String Beans – ends cut off and chopped into 3cm pieces
Punnet of large mushrooms – sliced thinly
1.5 cups frozen Peas
1 cup Black Olives (pitted)
40g Bunch fresh Chives – finely chopped
25g fresh Basil leaves
40g Slivered Almonds – lightly toasted
1 Lemon grass – outer layer or 2 removed. 1cm of top chopped off the rest sliced very thinly
1 Red or Green large Chilli – mild – seeded and chopped
1 knob fresh Ginger – roughly chopped
2 Garlic Cloves – roughly chopped
1 Spanish Onion – roughly chopped
40g Bunch fresh Coriander – roughly chopped
1 Tbs coconut oil or Rapeseed Oil
1 Tbs White Miso
Juice of 1 Lime
2 Tbs Water
Pre-heat the oven to 200 degrees Celsius
Toast the slivered Almonds for approx. 8 minutes or until lightly browned.
Fill 1 saucepan with water and some sea salt. Add the basmati rice and bring to boil then simmer for approx. 30min or until cooked right through. Drain and spread over a large salad bowl to cool.
In another saucepan add the quinoa and dry cook for approx. 5 minutes until you smell the quinoa aroma, then add 2 cups of water and some salt. Cover and bring to boil then simmer until quinoa is cooked right though. Drain and spread over a large salad bowl to cool.
Meanwhile, place all the ‘Dressing’ ingredients in a blender and blend for at least 5 minutes.
Pour the dressing over the rice and quinoa, season and toss.
Pre-heat a wok on high heat with 1 Tbs Coconut oil.
Add the garlic and ginger and cook – tossing continuously – approx. 30seconds.
Then add the onions, string beans and broccoli.
Using two utensils toss the ingredients in the wok. – approx. 2 minutes
Add the mushrooms, peas and black olives. Continue cooking for another 5 minutes then place a lid on the wok, turn down the heat to med and allow to cook for approx. 5-10 minutes tossing the ingredients occasionally.
Once the broccoli is cooked right through but there still is a bite to it, add the herbs and almonds then pour onto the quinoa and rice.
10 small button Mushrooms – finely sliced and diced
100ml Apple Puree
2 cans Chopped tomotes
1 tsp dried Basil
1 tsp dried Oregano
⅛ tsp Sea Salt
⅛ tsp Ground White Pepper
12 Basil Leaves
In a saucepan heat the oil and add the onion and celery and cook for approx. 5 on minutes on med heat, stirring occasionally.
Make a well in the center and add the chicken. Cook for a further 5 minutes or until chicken is cooked right through.
Add the carrots, courgettes and mushrooms and cook for a further 2 minutes. Combine well.
Add the apple puree, canned tomatoes and rinse the cans with some water and add this too.
Add the oregano, dried basil, salt and pepper.
Bring to boil then simmer on the lowest heat with the lid on for approx. 30min.
Remove from heat, add the basil leaves and ricotta and blend using a stick blender or blend in a food processor. Or you can blend half of it and leave the other half un-blended depending on the age of you child.