Cornflake Cookies

Makes approximately 24 Biscuits

Ingredients:
200g sugar
250g butter (or for dairy free/vegan use nuttlex)
5 cups of cornflakes (check that they are gluten free). You can use Kellogg's, Woolworths home brand, or freedom foods
2 no egg (egg replacement - I use Organ no egg)
300g of gluten free SR flour (I use Organ)
Pinch of salt
2 teaspoons of vanilla extract

Method:
1. In your thermal cooker blitz the sugar for 5 seconds on speed 5 to make caster sugar.
2. Add the butter and vanilla extract and mix on speed 4-5 for 30 seconds. Scrape down the sides.
3. Add the no egg (4 teaspoons of the powder to 4 tablespoons of water) and mix on speed 4-5 for 30 seconds again.  Scrape down the sides again.
4. Add the flour and salt and mix for 45 seconds on speed 4-5 scraping the sides with the spatula as you go.
5. Once it is well mixed in add the cornflakes and mix on speed 1 for 10 seconds.  If it needs further mixing you may need to do it by hand so you don't crush the cornflakes.
6. Using a dessert spoon to portion the biscuits roll them into round flat balls in your hands and put on a tray lined with baking paper. (You will need 3 trays.)
7. Bake at 180°C for 15-20 minutes.
8. Allow to cool on the tray and then transfer to a cooling rack to completely cool and harden.

I hope you enjoy making this recipe like I did rediscovering it. :)

Self Saucing Chocolate Pudding

Recently I realised that I have not eaten chocolate pudding since before I had to go gluten free.

I wanted to rectify that, but didn't want a pudding for 20 people!!!

So I found a mug cake recipe, and as I do, changed it a lot!

Ingredients

Pudding:

3 tablespoons of GF SR flour
1.5 tablespoons of sugar
2 tablespoons of milk of choice (e.g. dairy, rice,  soy, nut)
1/2 teaspoon cocao or cocoa

Sauce:
1 tablespoon Brown sugar
1 teaspoon Cocao/cocoa
1.5 tablespoons Boiling water

Method:

1. In a mug measure your dry pudding ingredients.
2. Mix well with a fork to ensure that there are no pockets missing something or clumps of flour or sugar.
3. In a second container (I use another mug) mix the dry ingredients for the sauce. Mix them together well with the fork being extra sure to get all the lumps out of the brown sugar.
4. Add the milk to the pudding and mix well.
5. Smooth over the top.
6. Gently sprinkle the dry sauce ingredients over the top.
7. Add hot water to cover the top. If you run out of water and still have some of the pudding uncovered add a little more.
7. Cook in the microwave for 1 minute.  (If you have added extra water you may need an extra 30 seconds.)
8. Wait for it to cool a little before eating it.

It tastes beautiful with cream. (Or coconut vanilla ice cream if you are dairy free.)

Spaghetti Bolognese

I love low prep cooking if you hadn't guessed, which is partly why I make this dish most weeks.

Ingredients:
1 3/4 jars of Passata
2 Carrots
1 Capsicum
2-4 frozen serves of baby spinach
3 tablespoons of Mixed Italian herbs
15 Sun dried tomatoes
3 tablespoons of Olives
2/3 of a bunch of Spring onions (green tops only for low FODMAP)
Optional: 3 - 6 stalks of parsley

750g beef/lamb mince
Garlic infused olive oil
(If FODMAPs aren't an issue substitute for 2 cloves of garlic and blend in with the spring onion. Fry the mince in normal olive oil.)
Cheese

Spaghetti Squash/Pasta/Konjac

Method:

Blend spring onion and parsley (+/- garlic) for 20 seconds, speed 8, sharp blade.

Peel, wash and roughly chop the carrot.

Wash and cut out the head/stem of the capsicum.

Blend the carrot and capsicum speed 8, 15 seconds, sharp blade.

Add baby spinach, sundried tomato, olives and Italian herbs.

Cook on speed 2, reverse/ blunt blade/sharp blade (if you're like me and cannot be stuffed changing blades), for 20 minutes temp 90°.

Fry mince with olive oil and set aside.

Mix it into your sauce by hand

If you are making pasta I set it up and the put it on in the last ten minutes, so it doesn't stick or go gluggy.

Spaghetti Squash Method:
If you are using spaghetti squash keep in mind that cooking times can vary greatly. Depending on the size of it, cooking times have been from 1 hour to 1 1/2 hours.

Cut spaghetti squash in half, with the cut side facing down on the oven tray. Put into an oven set to 180°. Set a timer and check it in an hour. If it is soft on the outside when you press down with little resistance, it is cooked. If not, give it another 15-20 minutes before checking again. If it needs longer still put it back in until you hit the total time of 1 hour, 30 minutes.

Once it is cooked shred it with a fork so you get lovely strings.

If you go with the Konjac just follow the instructions on the packet and serve immediately.

Serve the spaghetti squash hot, and your sauce and of course cheese!

Enjoy!