Garlic infused Olive Oil - Low FODMAP diet

Garlic Infused Oil

If you are on a low FODMAP diet then you won't be eating garlic or onions. So a garlic infused oil will help to add flavour.

You can buy this one at Crisp in Edgeware for $7.50

Belgium Biscuits - Product - Vegan

Vegan Belgium Biscuits

New World have been stocking and baking a range of vegan products. These Vegan Belgium Biscuits are not exactly what I think of as biscuits but they taste good and have the spice flavour that you associate with Belgium Biscuits. They have the consistency of a ginger kiss with yummy strawberry icing and a decent dollop of jam in the middle. 

$4.99 for 8. They were very useful for the Christmas Party we had to make sure the vegans had a sweet treat.

Vegan Apple Crumble Cupcakes - Recipe - Vegan and gluten free option

Vegan Apple Crumble Cupcakes

Vegan with Gluten free option

These are luscious - when you take a bite you get moist cake, spicy apple with a smooth vegan buttercream and a bit of crunch!

They can be made with gluten free flour but if you can't tolerate oats then you could top the cupcakes with chopped walnuts or choose a gluten free cereal like Maple Crunch and chop that up for a topping. An alternative is a sprinkle of cinnamon on top.

There are quite a few steps to make these but the end product is definitely worth it.

Vegan Apple Crumble Cakes

INGREDIENTS

• 1 1/2 cups flour (gluten free if necessary)
• 1 cup caster sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup soy milk 
• 1/2 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure vanilla extract
• Stewed Apples: 2 small apples, 1 tablespoon lemon juice, 1 tablespoon granulated sugar, pinch of cinnamon
• Crumble: 1/4 cup plain flour (gluten free if necessary), 2 tablespoons caster sugar, 1/4 teaspoon cinnamon, 1/4 cup rolled oats, 50 grams melted dairy-free margarine
• Most oats are low gluten but if you can’t tolerate oats you can replace with ground almonds. Another option is to replace the whole crumble with chopped walnuts or chop a gluten free cereal and sprinkle on top of the cupcakes.

INSTRUCTIONS

1.     Pre-heat oven to 160°C (320°F).

2.    Add the flour, caster sugar, salt and baking soda in a large mixing bowl and mix on low speed to help them combine.

3.    Add the vegetable oil, soy milk, apple cider vinegar and vanilla extract to a large jug and whisk together well. Add the wet ingredients to the dry ingredients until everything is just mixed in. Stop the mixer, scrape down the bowl and mix for a final 20 seconds.

4.    Scoop batter into your cupcake tin lined with cupcake liners and bake for 30 min or until a skewer comes out with moist crumbs. Set the cupcakes aside to cool down.

5.    For the Stewed Apples: Peel, core and dice your apples and add them to a medium sized saucepan on medium heat along with your lemon juice, sugar and cinnamon. You may want to add a tablespoon of water as well if your apples aren't very juicy. Let them stew on low heat until they're tender.

6.    For the Vegan Crumble: Preheat your oven to 160°C (320°F). Combine all of the ingredients in a mixing bowl until well combined. Spread the mixture out on to a baking sheet lined with baking paper. Bake until golden brown and set the mixture aside to cool down completely.

7.    Once your cupcakes have baked and cooled down completely core the centre of your cupcakes using an apple corer or a sharp knife. Fill with stewed apples.

8.    Ice with vegan buttercream.

9.    Top with vegan crumble.

Vegan Buttercream

2 cups (260 grams) icing sugar

1 Tablespoon + 2 teaspoons (24 mL) non-dairy milk

¾ teaspoon apple cider vinegar

¾ teaspoon vanilla extract

⅛ teaspoon salt

¼ teaspoon almond extract

Transfer the margarine to a medium mixing bowl and place it in the refrigerator for at least 20 minutes so everything chills. This will allow the margarine to melt slowly and whip properly.

Remove the bowl from the refrigerator and whip on low while working your way up to high until the margarine is smooth. This should take about 30 seconds.

Add the icing sugar and beat on high until the sugar has been moistened by the margarine, about another 30 seconds. Scrape the sides of the bowl down towards the centre with a spatula.

Add the non-dairy milk, apple cider vinegar, vanilla extract, salt, almond extract and beat on high until the frosting is smooth and slightly fluffy, about 4 minutes. 

Lamingtons - Shop bought - Gluten Free

Lamingtons

Gluten Free

Raspberry and Chocolate Lamingtons made by  Allergy Free Foods and sold at the Continental Bakery in Rangiora, Canterbury, New Zealand. $10.30 for a 6 pack.

These were surprisingly good! I thought they might be a bit heavy and dry but they were soft and fluffy. Mum even asked if they were home made! So rather expensive but great for a treat or an afternoon tea.

Orange, crystallised ginger and date scones - Recipe - Gluten Free

I love date scones and I love ginger so these scones are a dream. With the addition of orange they become a super morning or afternoon tea item. They are not the soft, fluffy type, rather an intense, substantial delight!

Orange, crystallised ginger and date scones

Gluten Free

2 cups gluten-free self-raising flour

¼ cup coconut sugar

75g butter

¾ cup orange juice

1 cup whole pitted dates

175ml buttermilk

½ cup crystallised ginger

Orange zest for topping

Preheat oven to 170 degrees C

Place flour and sugar in a large bowl. Mix butter into flour by ‘rubbing’ with your fingers until the mixture looks like fine breadcrumbs.

Warm orange juice, dates and buttermilk in a small saucepan over medium heat and let curdle.

 Pour buttermilk mixture into flour mixture and mix through. Add crystallised ginger and mix through.

Place baking paper on a baking tray. Separate the dough into 8 roughly equal portions and place on tray.

Place orange zest on top and bake for 15 minutes.

Zesty Citrus Biscuits - Shop bought - Gluten Free

Zesty Citrus Biscuits

Gluten Free

These are baked by Allergy Free Foods and sold at the Continental Bakery in Rangiora. They cost $7.70 for a 12 pack. You can taste the lemon. They are a good dunking biscuit with tea!