Gluten free - dairy free - low refined sugar - nut free - contains egg white As promised when I shared my Coconut Vanilla Custard recipe, I'm posting this recipe so that you've got a wonderful way to use the egg whites that you didn't need in your custard. I've made this a few times in the past using castor sugar, as all good Macaroon recipes should, or so I thought. I've now made it twice using rapadura sugar and they're great. I hesitate to call these macaroons, though, because they're not really like the traditional ones you may have memories of. But they are a wonderful, chewy, flavourful little biscuit nonetheless and make a great afternoon tea snack. My kids like to have a little something for 'dessert' after dinner, and one of these fits the bill nicely. Given my chocoholic tendencies, I couldn't resist adding a chocolatey finishing touch to these. The kids agree that it makes them extra tasty, but it's really not required if you'd like a chocolate-free treat (although, I'm not really sure why you would!!). This makes 36-40 Biccies. Ingredients
Our pies turned out a little larger than a standard 'party pie' and smaller than a regular meat pie, as we used muffin tins to bake them in. You can make your pies any size you like, really.
As for the pastry, we used a store-bought, pre-made gluten free puff pastry that was pretty decent. If you want to make your own pastry, I have made many a lovely pie using this shortcrust pastry recipe (you will need to double it for this recipe). Ingredients
Method
Gluten free - dairy free - sugar free - nut free - vegetarian - contains egg
This is a perfect cold day comforting dinner. It's pretty easy and can be vegetarian if you prefer. You throw it all together and into the oven an hour and a half before you want to eat. Then the oven goes to work cooking and warming up the house at the same time! It's great for afternoons when you're taking the kids to soccer training, piano lessons, or whatever it is your family does. Pop it in the oven before you leave and it's ready when you get home! The other great thing about the way I've adapted this recipe is that you can make it for how ever many people you are serving. The quantities are in 'per person amounts, so it can be as big or small as you like. And don't forget to add a couple of extra portions for your lunch tomorrow- yum!! This is also really good with some chopped up organic (nitrite free) bacon or chorizo when we don't want to go vegetarian. You can use different veges if you have others you prefer/can tolerate. The original inspiration for this recipe came from the Food Intolerance Network and for the 'Failsafe' diet, it recommended using shallot, choko, celery, cabbage and zucchini. Ingredients per person:
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