2 INGREDIENTS PANCAKE

Pancakes are easy to prepare

and loved by many,

adults & children alike.

2 Ingredients Pancake

is easy to prepare, healthy and nutricious.

The little ones will love it because it is sweet and soft,

If you are interested:

2 Ingredients Pancake

1 egg

80-100g banana, mashed

1. combine both ingredients & fry as normal pancakes
2. enjoy

FRIED QUINOA

Quinoa
has been named a 'Superfood'
because of its high nutrient value.
It is basically a seed either red, black or white in colour.

Research shows that there are more benefits
than your fingers can count.
If you like to have a look at its benefits HERE

The method of preparation
 is similar to grain, either cook it or grind into powder for baking.

Some may not like it because it has a bitter taste.

In baking, we use it as grain flour,

Oriental Style?
Cook the Quinoa
and
Fry as if you fry rice, haha!

Enjoy!

GLUTEN FREE SOURDOUGH BREAD

Gluten Free Bread

made with Gluten Free Sourdough

takes much patience 

I made Gluten Free Sourdough from scratch

and thereby adapted this recipe

(I reduced the recipe to 1/3)

of Laurie Smith from Baking Magique

The list of ingredients may be long

but 

it gives me much excitement in shopping for the ingredients

The colour and fragrant comes from 

buckwheat & brown rice

The texture is on the dense side

and

crumbs is soft and does not break away when cut

Sharing with you..

Gluten Free Sourdough Bread

(A) 27g brown rice flour

      47g cold gluten free sourdough starter

      37g water

(B) 116g water 

      6g psyllium husk

      3g ground golden flax seeds

(C) 20g each of 

      - sorghum flour (cannot get in my place, I replace with gluten free flour blend)

      - oat flour

      - buckwheat flour

      - corn starch

      - potato starch

      8g sugar

      1/3 tsp salt

Method:

1. In the morning, mix (A), cover & leave aside for 8-12 hrs

2. In the late afternoon, mix (B) to gel form

3. In separate bowl combine (C)

4. In a mixer with dough hook, mix (A) and (B)

5. blend in dry ingredients until flour is fully incorporated

6. transfer to floured work surface & shape into a loaf

7. get ready a proofing basket lined with a tea towel, sprinkle bucket wheat flour on towel

8. put dough into the proofing basket, fold the towel over & place basket in a plastic bag

9. allow to rise for 4-6 hours until almost double

10. preheat oven 200'C with baking pan & a small bowl of water inside

11. score bread and bake covered for 30min

12. open cover & bake for another 20min 

13. cool for at least 1 hr before cutting

I like this scoring

GLUTEN FREE BROWNIE

Gluten-free Brownies

made from home-blend rice flour

recipe adapted from King Arthur Flour.com

Gluten-free Brownie

A) 150g sugar 

     75g butter

     1/2 tsp salt

B) 1/2 tsp vanilla extract

     35g cocoa powder

     2 eggs

C) 75g rice flour blend*

     1 tsp baking powder

1. heat (A) and stir until sugar dissolves. 

    The melted sugar gives brownies a shiny crust.

2. stir in vanilla, cocoa powder & finally the eggs. Mix until shiny

3. blend in flour blend & baking powder

4. pour batter into a 6" square pan

5. bake in preheated oven 175'C for 30-35min, until top is set.

    Insert a tester in the centre, if it comes out clean or nearly so, 

    or a few wet crumbs or tiny bits of chocolate at the tip of the tester.

6. remove & cool completely before cutting (I cut mine too early)

* Make your own blend

Whisk together:

3.5 oz brown rice/white rice flour

1.4 oz potato starch

0.5 oz tapioca starch

GLUTEN FREE CRANBERRY BREAD

A friend asked me for a Gluten Free Bread Recipe...

I like challenges,

so immediately I embark on this mission

After many trials & failures

and 

most importantly

a tinker from Nelson Mansfield, 

I have come up with this

Gluten Free Cranberry Bread

Of course, not forgetting
Dean Brettschneider's 

Gluten free Poppy Seed Bread Recipe
which gave me handles to put together this
Gluten Free Bread Recipe

If you are not into Gluten Free
you may not like the texture except the flavour
because it is not the normal spongy type that you are familiar

If you are, then this is a good loaf to bake.
The crumbs is not crumbly.
It stays well for you to butter it, haha!

Gluten Free Cranberry Bread

A) 120g white rice flour

      30g brown rice flour

      1/2 Tbsp psyllium husks

      2 tsp brown sugar

      1/2 tsp salt

      35g dried cranberry (can double the amount)

      1 tsp active dried yeast

B) 30g soya bean powder dissolved in (I used black bean powder)

     120g hot water & let cool 

      1 Tbsp olive oil

      1 egg

      1/2 tsp cider vinegar

1) In a large bowl combine evenly dry ingredients (A)  

2) In another bowl beat together all wet ingredients (B)

3) mix gently (B) into (A), to form a firm & a little elastic consistency

4) pour dough into a greased loaf tin, cover & leave to proof 60min until almost double

5) bake covered in preheated oven 220'C for 10min

6) remove cover & bake another 10-15min, until the loaf sounds hollow when knocked

7) leave to cool on wire rack

Notes:
Can use soya bean milk instead of soya bean powder & water

2 INGREDIENT PANCAKE

Cooking for toddlers?

No problem

If you are looking for a gluten free pancake recipe,

this is for you too.

It is easy to make

using only 2 simple ingredients,

1 banana and 1 egg

#TheBigAppleMama.com has this recipe to share with us.

2 Ingredient Pancake

1) take 1 ripe banana, peel the skin & mash with a fork

2) beat in 1 egg & mix well. It is fine if the mixture is lumpy

3) heat up a non-stick pan, lightly grease to avoid sticking to the pan

4) pour a ladle of the mixture onto the hot pan, 4" in diameter

5) cook each side until done

Note:

1. If the banana is ripe, these pancakes are sweet enough.

    So, it is not necessary to add maple syrup.

2. Spread with butter if you like.

GLUTEN FREE CHIFFON

Chiffon Cakes are known for being light & fluffy

Using Rice Flour to make Chiffon Cakes,

Washoku.guide has this to say:

1) It is foolproof, 

hence the name Foolproof Rice Flour & Soy Milk Chiffon Cake

2) It is healthier,

because Rice flour requires less oil & sugar.

Gluten Free Chiffon

130g rice flour

5 egg yolks

6 egg white

80g sugar

50ml canola oil

120ml Soy milk (or milk)

1. use well chilled eggs, separated yolks & whites

2. add 1/2 the sugar to egg yolks, mix well

3. add soy milk, then oil, then sifted rice flour

4. preheat oven 160'C

5. whisk egg white & add remaining sugar in 3 batches

6. Gently mix 1/3 egg white into the egg yolk mixture

7. fold in the rest of the egg white in 2 batches

8. pour batter into a 20cm chiffon cake mould, 

9. tap on counter to release trapped air bubbles & bake for 45-50min

10. Once done, test with skewer. Turn upside down to cool

11. Serve plain or with cream & fruits

Note:

If you like a variation: 

replace 10g rice flour with cocoa powder