Almost Fat Free Lemon and Raisin Zucchini Muffins - Gluten Free, Dairy Free and Sugar Free!

Starbucks style Muffins - minus the guilt! Yummy, scrummy Gluten, Dairy and Sugar Free Muffins with added goodness from Zucchini and Flax! Go on treat yourself - they're good for you! :)



Ingredients: (makes three large Muffins or six small)
100g Gluten Free Self Raising Flour
35g Ground Flax Seeds
1 tsp Baking Powder
½ tsp Baking Soda
1 Egg - I used Ener-G Egg Replacer
115g Zucchini
Zest of a lemon
Juice of ½ a lemon
40g Xylitol
40g Walnuts (Omit for Fat Free)
40g Raisins
½ Cup / 125ml Water

Method:
1. Mix together Flour, Flax Seeds, Zucchini, Xylitol, Lemon Zest, Baking Powder & Soda, Walnuts and Raisins
2. Add the Water, Egg and Lemon Juice and mix gently untill combined
3. Spoon into a well greased muffin tin, do not use papers as these will stick (weld!) to the muffin
5. Bake in a preheated oven (Gas Mark 5) for 45-50 mins until the tops are golden and a knife comes out almost clean. Leave to cool then glaze with Lemon Glaze if desired

Mini Sweet Onion Rolls and Herby Beef Burgers - Gluten and Dairy Free!

BBQ season is here again and these mini beef burgers and rolls make a gourmet addition to any BBQ! The rolls are also perfect as a snack or served with soup or your favourite filling - savoury, sweet, moist and oh so oniony!



Ingredients: (Makes 6)

For the Rolls:
375g Butternut Squash
450g Gluten Free Bread Flour
2 tsp Gluten Free Baking Powder
1 Large Onion
1 tsp Herbs
1/2 tsp Garlic Powder
2 TBSP Olive Oil
Sea salt

For the Burgers:
400g Lean Organic Steak Mince
1 Egg - I used Ener-G Egg Replacer
½ Large Onion
½ Tsp Garlic
½ Tsp Mixed Herbs
Pinch Cinnamon
10ml Olive Oil

Method:

For the Rolls:
1. Bake a small whole squash for 45 mins then allow to cool for 30 mins.
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 375g of mashed squash and place in clean bowl, then add the flour, seasoning, oil and baking powder.
5. Knead until soft and spongy.
6. Add a little more flour if too sticky or a little water if too dry
7. Form dough into six round balls, place on an oiled baking tray, cut a cross on top and sprinkle with sea salt
8. Bake for 30-35 mins.
9. Insert a knife into the bread, if it comes out clean the bread is done.

For the Burgers:
1. Add all ingredients to a bowl and mix well
2. Form into six patties
3. Heat a non stick pan or fire up the BBQ and add the patties
5. Cook for three mins on each side until browned and cooked through

To serve slice the buns in half (warm in the microwave for 30 seconds if you prefer), add your choice of garnish (lettuce, tomato, avocado etc.) and the burgers and eat!

Banana Bread - Gluten, Dairy, Sugar and Egg Free!

To carry on the banana theme I thought I’d treat you all to a quick, easy and delicious Banana Bread recipe. For a great breakfast serve toasted with nut butter or dairy free spread!


Ingredients:
100g Xylitol
6 Tbsp Light Olive Oil
1tsp Vanilla Extract
50g Walnuts
1 Ripe Banana
150g Gluten Free Self Raising Flour
4 Tbsp Water

Method:
1. Beat together Xylitol, Oil and Vanilla Extract
2. Peel and Mash the Banana and then beat into the sugar mixture
3. Add Flour and Water and Mix well
4. Spoon into a lined loaf tin
5. Bake in a preheated oven (Gas Mark 5) for 30-35 mins until loaf is golden brown on top and springs back when gently pressed 6. Leave to cool then dust with icing sugar or frost

Cinnamon & Walnut Buns with Lemon Glaze – Gluten and Dairy Free!

I am eating one fresh from the oven as I write and, not to blow my own trumpet, but these are delicious! A great afternoon treat with a cup of tea!


Ingredients: (Makes 6)

For the Buns:
190g Butternut Squash
200g Gluten Free Self Raising Flour
1 tsp Gluten Free Baking Powder
1 tsp Cinnamon
20g Xylitol
25g Walnut Pieces
1 TBSP Olive Oil

For the Lemon Glaze:
Juice of ½ a Lemon
Icing Sugar - enough to thicken the lemon juice until the glaze easily coats the back of a spoon

Method:
Preheat oven to 200c/Gas mark 6
1. Bake a small whole squash for 45 mins then allow to cool for 30 mins (Tip: Use the left over Butternut Squash from my Butternut Squash Bread, a small squash will give you enough for both!)
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 190g of mashed squash and place in clean bowl and then add the flour, cinnamon, walnuts, xylitol, baking powder and oil
4. Mix until all ingredients combine into a dough
5. Add a little more flour if too sticky or a little water if too dry
6. Divide the dough into six equal amounts and then roll into sausage shapes. Curl the sausage shapes into spirals and place on greased baking paper. Sprinkle with a little extra cinnamon and xylitol
7. Bake for 30-35 mins.
8. Remove from the oven and allow to cool fully
9. Mix the Lemon Juice and Icing sugar together to form a glaze
10. Drizzle over the buns and allow to set
11. Serve and enjoy!

Garlic and Herb Butternut Squash Bread - Gluten, Dairy & Yeast Free!

I love this bread recipe, it is almost foolproof and makes the most delicious savoury loaf - serve it toasted with a drizzle of olive oil. Your non Gluten and Diary free friends won't be able to tell the difference - whenever I bake it I always get asked for the recipe! Enjoy!






Ingredients:
Adapted from a Recipe by Gillian Mckeith

375g Butternut Squash
300g Gluten Free Bread Flour
2 tsp Gluten Free Baking Powder
1 tsp Herbs
1/2 tsp Garlic Powder
2 TBSP Olive Oil

Method:
Preheat oven to 200c/Gas mark 6

1. Bake a small whole squash for 45 mins then allow to cool for 30 mins.
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 375g of mashed squash and place in clean bowl, then add the flour, seasoning, oil and baking powder.
5. Place on floored board and knead until soft and spongy.
6. Add a little more flour if too sticky or a little water if too dry
7. Place dough in a small loaf tin or form into a round loaf and place on an oiled baking tray. If you make a round loaf cut a cross on top (In my opinion the loaf tin makes a better bread as the crust of the round loaf can be a little hard)
8. Bake for 30-35 mins.
9. Insert a knife into the bread, if it comes out clean the bread is done. If cooking a round loaf do the usual base tap to check if cooked. If required, bake for a further 5 mins.

* If you like fruit bread exchange the garlic and herbs for 20g sultanas, 1-2 tsp cinnamon and add 20g Xylitol or 10 drops liquid Stevia- yum!