christmas

WOW! I can't believe that I'm finally sending this baby live!

Last year when I was a little bored in my own time (you know when I'm not cooking, photographing said baked goods or doing laundry?) I thought about doing a Christmas Magazine - all gluten free, but I never got around to it. I started up my Gluten Free Scallywag Bakery instead. It was all a raging success of course, until we moved interstate. In our little home in Melbourne there's simply not enough space to bake and sell my wares and so, this year, once again, I wanted to use my time productively and challenge myself. So at the end of October (a little late I'll admit) I decided to go ahead with the Gluten Free Scallywag Christmas mag. I'm so excited that I did too, as I love cooking and baking and I love sharing that food with friends, family and my new colleagues at work. I also loved playing around with different props and styles whilst I wasphotographing the following pages. Did I mention I am thankful that I live close enough to work to walk home and get the heart pumping a little every night? It sure helps to work off some of the sugar!

A massive thank you to my man who helped do the many, many dishes, eat a few tins of cookies and for being my rock, supporting me one hundred percent, even when I was bringing home more vintage cutlery (it was your fault, you told me about the garage sale!) I love you. Also to my Mum, who taught me how to bake as a child and who managed to wrangle a contribution - icing the delicious fruit cake (see left) and helping me with the shoot for that cake too. You are so wonderful and I will really appreciate your help in eating the remainder of the Christmas cake!

So, without further a-do, I present to you, the (read: my) first ever Gluten Free Scallywag Christmas Magazine - I hope you're hungry!

A massive thankyou to my contributors who shared a little bit of their fabulousness in the following pages in the (very limited) timeframe. Thankyou again, for your support!

Me - Jasmine Ann; Gluten Free Blogger & Photographer The Gluten Free Scallywag

It's Christmas when.... the fairy lights are twinkling at the windows and there is the smell of Christmas Cake in the air!

Rhiannon Nicole; Wedding Stylist & DIY QueenHey Gorg Events & Blog

It's Christmas when.... you start to feel like a kid again. Seeing the first snowfall, hearing Christmas carols on the radio,

watching people drive by with trees tied to the top of their cars; all of these things bring back feelings of happiness that so often I

associate with the holidays. More so, now as an adult living far away from my family, I look forward to thelkl holidays when we can all spend time together sipping egg nog, giving gifts, watching holiday

movies and playing our favourite board games.

Jenna McKenzie: PhotographerJenna McKenzie Photography

It's Christmas when....we celebrate a year's worth of blessings with family and friends.

Gretchen Brown; Gluten Free Blogger Kumquat

It's Christmas when.... my family celebrates the birth of our Savior with people we love, delicious food, and precious time together.

Also, a special thank you to Ali of Three Ducks Gourmet in Richmond, who gifted me with soooo many cookies for the cookie-a-thon. Thank you for sharing the excitment of this magazine with me!

Smalls

Tawny Chicken PateBird Seed CrackersHummus

Mains

Asian Spiced Roast ChickenMushroom Hot PotRolled Roast LambQuinoa with Greens & FetaLeftover Lamb PieRed Pesto PastaSweet Potato & Quinoa PattiesBobbies More-ish Mushroom BurgersStuffed Sweet Potato with Salsa & BeansBeetroot, Feta & Pumpkin FrittataSmashed ChatsSweet Potato & Sausage Pie

Contents

All recipes are gluten free, some are also egg, nut or lactose free. Please remember to clean your workspace and check the contents of all of your ingredients before cooking gluten free for yourself or others. If in doubt ask a friend or google it!

Sweets

Walnut & Date BiscottiPumpkin GingerbreadStrawberry Mallow CloudsCinnamon AlmondsGingered Chocolate Coated CaramelsCranberry Fruit MinceFruit Mince PiesDate & Ginger Cookies, for Santa Cranberry & Almond CookiesPeanut Butter Chocolate Chip ShortheartsDelicate Brown Sugar RoundsClassic Sugar CookiesCaramel Sauce & FrostingBanana Ginger CakeRich Chocolate Raspberry CupcakesChristmas Cake (Fruit Cake)

More

Tissue Paper Luminaries Kitchen Conversion ChartsCover Photo - Date & Ginger Cookies, for Santa. All Photographs and words within this publication are my own unless otherwise stated. All rights reserved, please ask first before using my images. I'm easily contactable on twitter or email if you wish to get in touch.

It's good to start off small....

...afterall, christmas day can be a big one. Lots of family - children, mum's, dads, aunts, uncles, overseas friends and family. Sometimes it can all get a bit much! Personally, I find christmas is best served one course at a time, preferably with a large platter of cheese, crackers, dips, pates and fruits to begin with. Wine and cool mocktails (or cocktails...if you insist!) are of course obligatory as well as some sugar free cool drinks for the kids.

This way, whilst your chicken, ham or turkey is cooking, or if you just need an hour or two to chill before you crank up the barbeque, you can relax. Take a load off, chat, laugh and if you're lucky, open some presents with family.

So, round up those gluten free crackers and pop down to the local deli the day before and stock up on all the goodies. I like to include a mixture, made all the better the more people there is to feed as you can really let loose!

Remember the -

wine & cold beers (very important)olive tapenademarinated olivesstuffed peppersfresh figsquince pasteslices of salty proscuitto or gluten free chorizo (slice it thick and fry it...mmm hmmm) grapes, thinly sliced pears or even apples are delicious as a side to the heavier cheesesvarious cheeses - jarlsberg, creamy brie, blue cheese, tasty cheddars, marinated fetta

Makes approximately 1 cupPrepare the day before

1/2 teaspoon powdered gelatine2 teaspoons water25g cranberry or redcurrant jelly*20g butter1 garlic clove, crushed1 small brown onion, finely chopped3 bay leaves200g chicken livers, trimmed 40ml tawny port (plus an extra sip or two for the chef)125g cold butter, chopped

Grease a 1 cup capacity ramekin and set aside.

Sprinkle the gelatine over the water and set aside for approximately 5 minutes for the gelatine to dissolve. Meanwhile put the jelly in a small saucepan and heat to boiling, stirring vigorously so it doesn't burn, nor stick. Remove from heat once its bubbling and add the dissolved gelatine mixture. Stir til combined and the gloopy gelatine mixture has dissolved. Pour into the prepared ramekin and place in the fridge for an hour or two to set.

Heat a medium frypan and melt the butter over medium heat. Add the garlic, onion and bay leaf, cook for 5-8 minutes until the onions are soft and translucent. Add the livers and cook for approximately 30 seconds then pour in the tawny port, shuffle the pan around and cook for another minute. Carefully remove the bay leaves and transfer the mixture to your food processor with the chopped butter and a little salt and pepper. Buzz on high until smooth. Press the mixture through a fine sieve and scoop over the set jelly. Return the pate to the fridge for 2-3 hours or overnight. (remember to cover so it doesn't take in any fridge smells)

To serve place the ramekin in a few centimetres of hot water for a minute, then invert the ramekin onto your serving platter. Use within 3 days of preparing.

Tawny Chicken Pate

Bird Seed Crackers

Makes approximately 30 crackers

320g almonds, pumpkin seeds, cashews1 egg, lightly beaten1-2 tablespoons watersalt and sesame seeds to decorate

Preheat your oven to 180 degrees.

Pulse the nuts and seeds in a blender or food processor until they resemble fine crumbs. Be careful not to buzz for too long or the oils will begin to come out of the nuts.

Combine the nut and seed crumbs in a bowl with the egg, a pinch of salt and a tablespoon of cold water. Mix with a wooden spoon to combine. Add an extra tablespoon of water if it needs a little more to bind it together.

Place half the mixture between two sheets of baking paper and roll out into a rectangle-like shape approximately 3-4mm thick. Keeping it rolled on the bottom piece of baking paper transfer this to a baking tray. Use a large knife to press score lines into the crackers in your preferred shape. Mine were about 5cm x 4cm. Repeat with remaining nut dough.

Sprinkle with a bit of sea salt and some white and black sesame seeds and bake for 8-10 minutes. Cool on trays and break the crackers apart. Serve with cheese or dips. Will keep for one week in an airtight container.

HummusMakes approximately 1cup

400g tin chickpeas (1 1/2cups)2 tablespoons tahini1 teaspoon salt2 cloves garlic, crushed75 - 90 ml olive oil

Buzz altogether in a food processor or blender using half the oil, adding more oil until it reaches your desired consistency. Test consistency and seasoning, add a little salt and pepper if you wish. Scoop into a small serving bowl and make a little valley for some olive oil by pressing the back of a teaspoon lightly through the top of the hummus, top with a few chilli flakes and serve. Will keep for one week in an airtight container in the fridge.

Asian Inspired Feast

Asian Inspired Feast

- Menu -

Spiced Roast ChickenMushroom Hot Pot

Steamed Veg

Asian Spiced Roast ChickenServes 4

1 free range chicken1 brown onion2 tablespoons vegetable oil1 teaspoon minced ginger1 teaspoon minced garlic1 star anise1/4 teaspoon chilli flakes

Preheat oven to 180 degrees. Pour one tablespoon of oil onto your baking tray or dutch oven (we used our Le Creuset). Peel and quarter onion and place inside the chicken carcass. Tie your chicken up with some cooking twine by tying from below the breast and up underneath the legs, tying the twine around the ends of the legs. When you do this, you will see that the breast plumps up (which is what you want!)

Combine remaining ingredients in a small bowl and brush the marinade over the chicken.

Bake for approximately 30-35 minutes per 500g, or until juices run clear. Remove from oven and allow to sit, covered for 5minutes before serving.

Serves 4

1 brown onion, finely diced1 garlic clove, crushed4cm piece of ginger, peeled and grated or 2 teaspoons minced ginger300g mixed mushrooms, I used button and feild mushrooms3 star anise1 cup jasmine rice1/4 cup oyster sauce1/4 cup Chinese cooking wine2 cups water

In a medium saucepan over high heat, heat a little olive oil and saute the onion until translucent. Add the garlic and ginger and cook for a minute. Add mushrooms and the star anise and continue cooking til the mushrooms are browned. Add the rice, oyster sauce, chinese cooking wine and water and bring to the boil. Reduce heat and cover with lid. Simmer for 12-15minutes or until the rice is cooked through. Stir and serve hot with steamed vegetables and Asian Inspired Roast Chicken.

Mushroom Hot Pot

Celebrate with lamb...

Celebrate with lamb...

Serves 3-4

1 lamb leg, deboned2 tablespoons fresh rosemary sprigs2 teaspoons fresh oreganocracked black pepperchilli flakessaltolive oil2 brown onions, peeled and halvedstring, for tying

Preheat your oven to 180 degrees. Grease a baking tray large enough to hold your lamb.

Roll out your lamb so it's laying flat. Drizzle with olive oil and sprinkle with the herbs, cracked pepper , a sprinkle of chilli flakes and a little salt. Rub this all over the lamb, on both sides.

Roll your lamb from the short edge to form a log of lamb. Tie the string around the lamb in 3-4 places to keep it together. Place on top of the halved onions in your baking tray, adding a few exrta sprigs of rosemary. Cover with foil and bake for approximately 40 minutes. This will keep the lamb beautifully juicy. Remove foil and continue to cook for another 10 - 25 minutes. It really depends on the size of your lamb. Mine was approximately 1.5 kg and cooked for an hour. Remove from oven, cover wtih foil again and rest for 5minutes.

Rolled Roast Lamb

Serves 3-4

2/3 cup quinoa2 cups frozen or fresh peas12 asparagus spearsmarinated feta or soft danish feta

For the dressing juice of one lemon1-2 tablespoons olive oilsalt and pepper

To cook the quinoa- Rinse quinoa thoroughly and place into a medium pot. Cover with 1 1/3 cups water and bring to the boil, reduce heat and cover. Cook on low heat for 10 minutes or so until quinoa is cooked. Fluff with a fork, remove from heat and allow to cool. This is a good thing to prep the day before.

Blanch the peas and asparagus in boiling water for a minute, until just cooked. Drain and cool by rinsing in cold water. Cut the asparagus into bite size pieces.

In a bowl, toss together the quinoa, peas and asparagus. Drizzle over the lemon juice and olive oil. Season with salt and pepper. Toss to coat. Add in some cubes of marinated feta - no measurements here as we love our feta and tend to go a little overboard, but you're looking at about 1/2 cup of the soft deliciousness.

Serve with lamb and some lemon halves. Delicious warm or cold.

Quinoa with Greens & Feta

Serves 2-3 hungry souls

2 cups chopped leftover roast lamb1 cup frozen peas, cooked and drained1 small brown onion, chopped8-10 button mushrooms, sliced2 potatoes, peeled and finely sliced

for the gravy1 cup good quality stock of your choice - veg, beef, etc40g butter3 tablespoons gluten free cornflourpepper to taste

Preheat oven to 180 degrees. Grease a small baking pan or dish approximately 3cup capacity.

To make the gravy: in a small saucepan melt the butter over low heat, add the cornflour and mix to form a thick paste. Slowly add the stock a few tablespoons at a time and whisk to combine. It may seem like it won't work to begin with, but simply remove it from the heat and really whisk that stock into it in small batches. Once all the stock is in, simmer over low heat until it's nice and thick. Add a splash of red wine if you wish. Or if you have any leftover lamb cooking juices, now is the time to utilise them! When thick and seasoned to your liking, remove from heat and set aside.

Cook the onion in a medium frypan with a little olive oil or butter until transculent. Add the sliced mushrooms and cook till browned and soft. I find that by popping a lid on the mushrooms it helps to soften them in their own lovely rich juices. When cooked, add the lamb, peas and gravy and stir to combine. Pour into prepared dish and top with the sliced potatoes. Brush with a little butter and cover with foil. Bake 30 minutes. Remove foil and bake a further 10-20 minutes til potatoes are cooked through and browned. If not browning, simply cheat and pop it under a grill until they're nice and crispy. Serve hot with a glass of red.

Leftover Lamb Pie

Get your Vego On

Red Pesto PastaMakes 1 1/2 cups pesto

2 large red capsicums or peppers1/2 jar (125g) semi-sundried tomatoes2 garlic cloves, crushed 1/2 cup almonds1/2 cup grated parmesan1/4 - 1/3 cup olive oil (use the good stuff)

Heat your oven to 200 degrees and bake the washed capsicums whole for approximately 30 minutes or until charred, turning once during cooking. Allow to cool, then peel skins and remove seeds.

Place the capsicums, tomatoes, garlic and almonds in your food processor (or blender) and pulse until combined and chopped. It'll look a bit salsa-ish at this time, a little liquid, a little chunky. Add the parmesan and buzz again until quite smooth. If you have a spout to be able to pour the olive oil in with the motor running do so now, otherwise add half the oil and then put the lid back on and buzz on high. Add more oil as you see fit to make a nice consistency, along with a little salt and pep-per.

Boil your desired pasta shape until al dente. Drain and stir through the pesto. Add a few pieces of sliced sundried tomato. Serve piping hot with some dry roasted gluten free breadcrumbs and a pile of parmesan. Enjoy.

Sweet Potato and Quinoa Patties

Makes 12-15 patties

1 cup cooked quinoa1 1/2 cups sweet potato, mashed1 1/4 cups gluten free breadcrumbs1 clove garlic, crushed1/4 cup parsley, finely chopped1/4 small brown onion, finely chopped1 egg, lightly beaten1 teaspoon saltpepper and a little paprika to taste

In a large bowl combine everything and mix to combine. It will form a sort of thick mixture. If it's too dry add a tablespoon of water and if too wet, add another small handful of gluten free breadcrumbs.

Form patties with the mixture about 8-10cm round and 2cm thick.

Heat a non stick frypan to hot, add a few tablespoons olive oil to coat the pan evenly and cook the patties in batches for approximately 8-10 minutes, turning once.

Serve warm with a green salad and some tangy greek yoghurt. Also perfect cold the next day.

Bobbie’s More-ish Mushroom Burgers

Makes 10burgers

2 eggs, lightly whisked1/2 brown onion, chopped finely2 cups chopped brown or button mushrooms1/2 cup gluten free breadcrumbs1/4 cup gluten free flour1 teaspoon fresh thymeCracked black pepper1/2 cup grated cheddar cheese

In a large bowl, mix together the eggs, onion and mushrooms. Add the remaining ingredients and mix to combine. It may be a little wet, but no fear it will be fine.

Scoop up small handfuls of the mixture and form into patties approximately the size of your palm and place in a single layer on a tray or flat plate. You can now cover these and refrigerate for up to 24 hours before cooking if you don’t want them straight away.

Heat a non-stick frypan or barbeque til hot, add some oil and place burgers on to cook. Reduce heat to medium high and cook until the bottom is nice and crispy, this will help to keep them together. Turn over and cook the other side. Total cooking time is about 10 minutes. Serve on gluten free focaccia with fresh tomato, spinach, mayo and even pickles if you fancy them!

Serve with roasted sweet potato fries.

Stuffed Sweet Potato with Salsa and Beans

Makes about 2 cups salsa

1 brown onion, diced2 cloves garlic, crished1 400g tinned diced tomatoes2 roma tomatoes, diced2 red or green capsicums, diced0-1 or 2 green chillis or chilli to taste! 1 400g can mixed beans, drained1/2 bunch each of coriander and parsley , washed and chopped

Heat a medium friypan and saute the onions in a tablespoon of olive oil until soft and transclucent. Add the garlic and saute till fragrant. Add the tomoatoes, capsicum and chilli. Cook for 10-15 min-utes until the fresh tomatoes and capsicum are soft. Add the mixed beans, coriander and parsley, cook to heat through the beans.

Serve over a baked sweet potato with coriander to garnish and a dollop of greek yoghurt.

Also delicious as your nachoes topping with cheese, sour cream and avocado!

Will keep in an airtight container in the fridge for 3 days.

Beetroot, Feta and Pumpkin Frittata

Feeds 2-3 hungry souls

1 beetroot, washed, peeled and halved1/2 butternut pumpkin, peeled and cubed1/2 leek, washed and sliced1/2 cup danish feta, diced8 eggssalt & pepper to taste

Preheat your oven to 180 degrees and roast your pumpkin in a baking tray with a little olive oil for 30-45 minutes. Toss beetroot in a little olive oil and wrap in alfoil and cook with the pumpkin.

Heat a small frypan and saute leek with a little oil until translucent and soft.

Line a lamington tray with baking paper and place the pumpkin, beetroot, cooked leek and feta over the base.

Whisk together eggs, salt and pepper till frothy. Pour over the veg and feta. Bake for 15 minutes, it should be just set in the middle. Eggs continue to cook after removing them from the heat, so you don't want to overcook it or it will be tough. Remove from oven and allow to cool for 5-10 minutes.

Serve with blanched asparagus, toasted almonds and baby spinach.

Delicious cold the next day.

I love sausages (the good kind)

I'm the first to admit that I'm a sucker for a good bar-beque. One with chops, sausages, fresh salads, smashed chats, a load of friends, too many desserts (cos we're not hungry anymore!) and a few bottles of beer, cider or wine.

It's generally a long afternoon, spent out on the deck at our (thankfully, still standing) holiday home in Margaret River, or we may be congregating at another friends place. Needless to say, all close firiends are well versed on the art of the gluten free barbeque and my man is the first out to man the barbeque, checking sausage and marinade ingredients and extra sets of tongs.

Yes, they're lovely days. The following two recipes are ones that I make often. One for the day, easily popped on the stove and then into the oven, the other utilising all those leftover snags after these langourous afternoons.

(The best part too is that there are some fabulous gluten free sausages out there. We buy ours from the Prahran Markets, but woolworths and coles both do gluten free sausages now which really aren't too bad considering!)

Smashed ChatsMakes Enough for 4-6 as a side

2 kg chat potatoes, or small gourmet potatoesFresh rosemarySaltPepperOlive Oil

In a large pot cover potatoes with cold water and bring to a rolling boil, reduce heat to a simmer and cook until a skewer goes through easily. Drain and rinse under cold water.

Transfer to a baking tray and squash with the back of a wooden spoon. Drizzle with olive oil and season with chopped rosemary, salt and pepper. Bake for 30 minutes at 220 degrees until nice and crispy.

These can also be squashed and fried in a frypan or on a clean bbq. Serve piping hot with some gluten free sausages and a fresh garden salad.

Sweet Potato Sausage PieMakes 2 decent sized single serve pies

1 small brown onion, chopped1 clove garlic, crushed1 400g tin diced tomatoes2 handfuls baby spinach washed4 leftover, cooked gluten free sausages, chopped1 large sweet potato, peeled and cubedbuttersalt and pepper

In a large pot cover the sweet potato with water and bring to the boil. Reduce heat to a simmer and cook for 10-15 minutes or until cooked through. Drain and mash potato with a little butter, salt and pepper. Set aside.

In a medium frypan saute onion until trancluscent. Add garlic and tomatoes and simmer for 5 minutes. Add washed baby spinach, top with a lid and allow the spinach to wilt. Add chopped tomatoes and stir til warmed through.

Scoop into ramekins or serving bowls and top with sweet potato mash.

Pop under a hot grill to get a lovely crunchy topping.

Serve piping hot.

The thing I love most about DIY projects is they offer endless possibilities to get clever and creative; two of my favorite things to do. Even better, there are so many do it yourself projects that are perfect for gift giving and to me that's great news since I was taught from a young age that the best gifts were ones that came from the heart. Whether or not it's a creative project to be admired, enjoyed, or gifted to someone else, there's a do it yourself tutorial out there for everyone. Happy crafting!

DIY

Tissu

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Words & DIY by Rhi of Hey Gorg www.heygorg.com

Photography by Jenna of Jenna McKenziewww.jennamckenzie.com

{Step 1}

You'll need to make a whole ton of tissue medallions with your craft punch. Like a whole lot. I punched 10 sheets at a time almost six rows across, so thankfully the pro-cess didn't too take long to get the number I needed. But depending on the size of your vase and the number of vases you are covering, I would suggest 75 - 100 medallions per vase. Once you start gluing them to the vase, the last thing you will want to do is stop to punch more medallions. So punch lots up front.

{Step 2}

Next up it's time to make your glue paste! Make sure the water to glue ratio you use, results in a nice and thick mixture to the point where the mixture looks almost as white as watered down milk. I made one luminary after Jenna had left to go home from shooting this DIY, and the mixture didn't have enough glue; by the time the tissue has dried, the medallions started to peel away from the vase. So glue it up! And make sure to really stir around your mixture to eliminate chunks.

{Step 3}

Start covering your vase in tissue medallions. I found it easiest to start gluing on my medallions by holding the vase over my hand (like in the photo on the following page, below right; beware your hand will get sweaty :) Using your paint brush, paint on a thick layer of paste over a bottom sec-tion of your vase. Then using a tissue medallion that has been cut in half, start gluing on your first ‘line of medallions, carefully matching up the edges, and remembering to glue down each piece as you go.

{Step 4}

Continue gluing tissue medallions around the remainder of your vase until the entire thing is covered and painted in a coat of glue paste. If you hold your vase up to a window or light you will be able to see your pattern a bit better. You will need to use half pieces of tissue medallions to finish off the pattern around the top, in the same way you did when you started your pattern at the bottom. Make sure to set your luminaries aside to completely dry before putting candles inside.

When they are dry, they look pretty spectacular, almost like a mermaid's fin; the metallic colour of the tissue really looks awesome. But that doesn't even compare to how these look when you drop a small pillar candle inside.

This festive season why not indulge in something sweet...

This festive season why not indulge in something sweet...

afterall, this time of year only comes but once a year and a little indulgence is sometimes required. I also believe it's deserved with all of the crazy christmas carparking disasters, busy shops, heavy bags and often for people it's a little stressful having all the family around and the chit chat that goes along with that. So, yes, a few cookies, a gluten free fruit mince pie, something extra sweet or even a slice of fruit cake are a well deserved treat at the end of the day, or even in the middle of it!

Walnut & Date BiscottiMakes 30 biscotti

1 egg110g castor sugar75g rice flour30g cornflour1/4 teaspoon mixed spice70g walnuts, chopped40g chopped dates150g milk chocolate

Soak the dates in boiling water for 5 minutes, then drain. Sieve the flours and spice. Whisk the egg and sugar, fold in the drained dates, sifted flour and nuts. Form into a loaf shape and bake for 30 minutes at 180 degrees. Allow to cool then cut into thin slices, place on trays and bake at 150 degrees for 10 minutes.Cool on trays. Once cooled, melt the milk chocolate and dip the biscotti into the chocolate and allow to dry on a wire rack.

Keep in an airtight container for up to one week.

Pumpkin GingerbreadMakes 1 loaf

255g (1 cup) pumpkin puree1/2 cup golden syrup 1/3 cup oil1 egg155g sugar150g rice flour40g cornflour30g amaranth flour30g sorghum flour2 1/2 teaspoons cinnamon2 1/2 teaspoons ginger 1 teaspoon bi-carb soda1 teaspoon baking powder1/4 teaspoon salt

Combine the pumpkin, golden syrup, oil and egg. Sieve the remaining ingredients, adding the sugar to the sieved mix then pouring in the wet mix and combining well. Bake in a loaf pan in a 175 degree oven for 55-60 minutes.Allow to cool in tin.

Keeps in an airtight container for up to two weeks.

Makes about 60 good sized marshmallows

You will need a candy thermometer for this recipe

2 punnets fresh strawberries, washed and hulled20gm powdered gelatine500gm castor sugar2 egg whitesSnow sugar to dust*Line 2 shallow lamington trays with greaseproof, set aside.

Buzz your prepped strawberries in a food processor or blender until smooth. Press through a fine sieve to remove the seeds. You will need 180ml of the strained strawberry puree in a small bowl. Set aside the remainder of the puree to top your ice cream or pavlova!

Sprinkle the powdered gelatine over the 180ml strawberry puree and set aside to dissolve.

In a small heavy based saucepan combine the sugar and 1 cup water. Cook over low heat until the sugar dissolves. Increase the heat to medium and cook for approximately 5-10 minutes or until it

Strawberry Mallow Clouds

reaches 125 degrees on your candy thermometer. Remove from the heat and add in your dissolved gelatine and strawberry mixture. Stir until dissolved, it will be a luscious pink strawberry colour. Set aside to cool a little.

Place your eggwhites into the bowl of your mixer (note you will need a large bowl as this came up to the top of my kitchen aid!) and whisk with a pinch of salt until frothy. Keeping your mixer on medium high gradually pour in your strawberry sugar mixture until all of the mixture is in the mixer. Keep your mixer running on medium high until the mixture has double in size. Slow your mixer speed a little until the mixture is frothy and the bowl is warm to the touch (as opposed to hot when the strawberry sugar mixture was poured in). You want it around the 40 degree mark. Pour your marshmallows into the prepared pans and even the top with an oiled spatula. Dust with snow sugar and leave at room temperature for a few hours until firm.

With a large sharp knife cut the marshmallows in 2.5-3cm squares and roll or dust all sides with the snow sugar. Will keep in an airtight container for approximately 1week.

*You can substitute snow sugar by sifting together 1/4 cup gluten free cornflour with 1cup gluten free icing sugar.

Cinnamon AlmondsMakes 3 cups

110g sugar3 cups raw almonds1 teaspoon cinnamon40mls water

Combine the sugar, cinnamon and water in a large pan. Add the almonds, stirring constantly over medium heat, coating them in the sugar syrup. Keep stirring until the sugar crystallizes. Take the pan off the heat and remove the almonds onto baking paper. Let them cool before serving. They keep for a few days.

Gingered Chocolate

Makes approximately 20 caramels

45g butter65g condensed milk60g glucose syrup1 tablespoon golden syrup110g castor sugar1/2 teaspoon ground ginger

200g dark chocolate Crystalised ginger to decorate

Place everything into a saucepan. Bring to the boil stirring to combine. Once boiling, stir every 30 seconds or so for about 7(seven) minutes until golden brown (do not stick your finger anywhere near this stuff, it's hot!). Turn off and remove from the heat and allow the bubbles to subside. Pour into a loaf tin lined with baking paper. Cool for 15-20 minutes then score the top into sections. Cool completely. Once cooled, remove baking paper and caramels from tin and cut caramels through.

To coat in chocolate - Melt the chocolate and dip caramels into chocolate, lift with a fork and gently shake off excess. Place carefully onto some baking paper and top with a slice of crystalised ginger.

Coated Caramels

Cranberry Fruit MinceMakes approximately 3cups

45g diced dried apricots115g cranberries135g raisins 150g sultanas 50g mixed peel1 apple, gratedRind of 1 lemon & 1 orange215g brown sugar2 tablespoons mixed spice80g apricot jam65ml brandy or port

Combine all ingredients, except the alcohol, in a heavey based saucepan over low heat, for 15-20 minutes, stirring intermittently to stop the fruit from sticking to the bottom. Stir in the brandy or port and once combined pour into hot sterilised jars.

Will keep refrigerated for 4-6 months in sterilised jars.

Fruit Mince PiesMakes a dozen fruit mince pies

120g cold butter, chopped80g sweet rice flour60g amaranth flour60g sorghum flour50g tapioca flour10g icing sugar2 egg yolks1-2 tablespoons water

Sieve the flours and icing sugar. Using the dough hook of your mixer combine the butter with the sieved ingredients. When crumbled, add the egg yolk and water. Knead until it comes together into a ball. Wrap in glad wrap and refrigerate for 30 minutes. Preheat oven to 175degrees celcius. Grease a 12 cup cupcake pan.

Remove from glad wrap and roll out in two batches between two sheets of baking paper to about 5mm thick. Use a round cookie cutter a centimetre or two wider than your cupcake holes. Cut dough and gently place into cupcake holes, gently pressing down to form your pie bases, prick with a fork. Roll remaining dough out again and cut rounds the size of the top of your cupcake holes for the lids. Once you've filled your pies with cranberry fruit mince (recipe on previous page), brush the edges of the pie base tops with a little egg wash or water and top with the pastry rounds. Lightly press so they stick together.

Bake for approximately 15-20 minutes or until pastry is golden brown and cooked through. Remove from oven and allow to cool in pans. Run a blunt knife around the edge of the pies and pop them out. Will keep for one week. Dust with gluten free icing sugar before serving.

Cookie - A - Thon !

Cookie - A - Thon !

Makes approximately 24 santa worthy cookies

40g sorghum flour40g quinoa flour50g cornflour100g rice flour2 teaspoons ginger1 teaspoon baking powder200g brown sugar1 egg125ml olive oil1 teaspoon vanilla85g chopped dates1/2 teaspoon bi-carb soda

Cover with boiling water the dates and bi-carb soda, leave for 5 minutes, then drain. Sieve flours, ginger and baking powder and mix thoroughly. Whisk together the sugar, egg, oil and vanilla. Combine with the flour, mix well, then add the drained dates. Roll into balls and squish down, keeping them apart with enough room to spread. Bake at 180 degrees for 12-15 minutes.

DAte & Ginger Cookies for Santa

Cookies used in the cookie-a-thon title photo are, clockwise from top left - Jaffa cookies from Three Ducks Gourmet; Date & Ginger cookies for Santa (recipe above); Coconut Macarons from Woolworths; Freelicious Tea Buscuits available at Coles; Pomegranate Shortbread and Macadamia Shortbread from Three Ducks Gourment; Cranberry & Almond Cookies (recipe follows); Peanut Butter Chocolate Chip shortbread (recipe follows); Freelicious Tea Buscuits available at Coles (again) & Cranberry & Almond cookies (again)

Makes approximately 35 cookies

125g butter95g castor sugar1 teaspoon vanilla essence or extract175g almond meal1 egg100g rice flour70g cornflour80g dried cranberries80g white chocolate, to decorate

Preheat your oven to 180 degrees. Line two baking trays with baking paper.

Beat together the butter and sugar until light and fluffy. Add the almond meal, vanilla and egg and mix to com-bine. Add remaining ingredients and mix to combine.

Roll tablespoons of the mixture into balls and place a few centimetres apart on baking trays. Press slightly with fingers to flatten a little. Bake 15-18 minutes until lightly golden.

Cool on wire racks. When cooled, melt the white chocolate using your preferred method and drizzle over the top. Decorate with a few extra dried cranberries if desired.

Will keep in an airtight container for 2 weeks. Another fabulous addition to these cookies is 1/3 cup shelled chopped pistachios, adding with the cranberries.

Cranberry &almond Cookies

Makes approximately 30 6cm hearts

125g butter, at room temperature1/2 cup crunchy peanut butter140g castor sugar1 egg160g rice flour100g sorghum flour65g cornflour85g milk or dark chocolate chips

Preheat your oven to 160 degress and line a few cookie sheets with baking paper.

Beat together the butter, peanut butter and sugar til light and fluffy. Add the egg and beat til combined. Sift together the flours and mix into the butter mixture along with the chocolate chips until the dough is combined and it almost forms a ball.

Roll half the mixture between two sheets of baking paper til about 5mm thick. Cut with preferred cookie cutter shape and place a few centimetres apart on baking trays. Bake for 15-18 minutes until golden brown. Remove from oven and cool on trays.

Small cookies need only be cooked for approximately 8-12 minutes, depending on the size of your cookie cutter.

Peanut Butter Chocolate Chip Shorthearts

Makes approximately 40 small round biscuits

125g butter, softened60g brown sugar2 teaspoons vanilla essence1 egg yolk70g rice flour40g quinoa flour40g tapioca

Preheat your oven to 180 degrees. Line 2 baking trays with baking paper and set aside.

Cream together the butter and sugar until light and fluffy. Add the vanilla and egg yolk and beat until combined. Sift over the flours and beat until combined. It will have formed a soft dough like ball in your mixer.

Divide in half, wrap in glad wrap and refrigerate for 20 minutes or so. Roll out between two sheets of baking paper to 4mms thick. cut with desired cookie cutters and bake on prepared trays for 8 minutes until brown and golden. Watch them as they're so thin they will burn easily. Remove from oven and cool on trays.

Delicious sandwiched together with creamed honey, careful with the sandwiching though, they're quite delicate!

delicate Brown Sugar rounds

Words, Photography & Recipe by Gretchen Brown of Kumquat

www.kumquat-blog.blogspot.com

Some of my most favorite holiday memories were the hours spent in my mom's kitchen decorating Christmas sugar cookies with my family. While we chatted and laughed, we would roll and cut the sugary dough into bell, candy cane, reindeer, and angel shapes. Then came the very best part... the decorating. With colored sugars, festive sprinkles, chocolate jimmies, red hots, and royal icing we spent the afternoon together adorning the pretty cookies. This is surely where my love of cookie decorating was born. But in my early days of gluten-free living, I wondered if ever I would cut and decorate another sugar cookie. I am beyond pleased to say that those sweet holiday traditions are now ones I can pass on to my children from my own gluten-free kitchen. These beauties encompass everything I love in a sugar cookie... a slightly almond-scented dough baked into a thick, tender cookie with a barely crunchy edge.

ClassicSugarCookies

Classic Sugar Cookies1 teaspoon golden flaxmeal2 teaspoons very hot water420 grams (about 3 cups) gluten-free flour*1 1/2 teaspoons baking powder1/4 teaspoon salt1 cup salted butter, softened1 cup sugar1 large egg1 teaspoon vanilla extract1/2 teaspoon almond extract

Combine flaxmeal and hot water in a small bowl. Mix well until a slurry forms; set aside. Combine gluten-free flour, baking powder, and salt in a medium bowl.

Beat butter and sugar in the bowl of a standing mixer, or with a handheld electric mixer, for 5 minutes or until pale. Add flax slurry, egg, vanilla extract, and almond extract; beat until combined. Stir in flour mixture until dough forms.

Transfer dough to a large sheet of wax paper. Top dough with another sheet of wax paper. Roll dough to 3/8-inch thickness. Place wax paper covered dough onto a baking sheet and place in freezer for 30 minutes.

Preheat oven to 350’. Remove dough from freezer; peel top layer of wax paper off of dough and place back on dough. Turn dough over; peel layer of wax paper off of dough and discard paper. Cut cookies with desired cookie cutter shapes. Re-roll all excess dough and cut cookies (no need to re-chill).

Place cut cookies onto a baking sheet lined with parchment paper. Bake at 350’ for 12 minutes or until edges are barely golden and middles look tender.Yield: about 2 dozen cookies.

*Gretchen used Kumquat's All-Purpose Gluten-Free Flour, you can find the recipe on her blog.

Cake can be enjoyed all year round. At this time of year there are many types of cakes that can be festive, especially if they're enjoyed with family and friends. So, whether it's for your Christmas Day Lunch or your New Years Eve Festivities, wrap yourself up in your apron and get into the kitchen to bake a cake, big or small, chocolate or fruit, traditional or not. It tastes good and it makes you happy. Happy to cook it, happy to share it and most of all, happy to eat it. So, really, what's not to love?? *

*apart from the calories, high sugar content and butter? he he he...

anyone for cake?

Makes approximately 1/3 cup

70g brown sugar30g butter1/3 cup cream

In a small saucepan, dissolve the brown sugar and butter. Add the cream and bring to the boil. Reduce the heat and simmer for 3-5 minutes until golden. Remove from heat and pour into a hot sterilised jar to keep for up to two weeks in the refrigerator, or pour into a serving jug.

caramel sauce

Makes enough to frost about 15-18 cupcakes

120g butter, softened1 1/2 cups (240g) gluten free icing suar, sifted1 teaspoon vanilla essence1-2 tablespoons cooled caramel sauce

With a whisk attachment in a large mixer beat butter until softened. Add half the icing sugar, beating until just combined. Scrape down the bowl and beat again until well combined. Add remaining icing sugar and repeat pro-cess. Scrape down the bowl, add vanilla and a tablepsoon of caramel sauce. Beat on medium until combined, test to see if you want to add the second tablspoon of caramel sauce and if you wish to, then add it now. Beat for another 5 minutes on high until light and creamy, scraping the bowl every couple of minutes until frosting is pale, thick and fluffy.

Scoop into a prepared piping bag. I use the Wilton 1M as it gives lovely big swirls.

caramel frosting for

banana ginger cakes

Makes 12 cupcakes

135g raw castor sugar1/2 cup sour cream40g butter, softened1/2 cup pureed apple (or 1 egg)1/2 cup banana, mashed1 tablespoon vanilla essence1/4 cup crystallised ginger, chopped80g rice flour25g amaranth flour35g cornflour

Preheat oven to 175 degrees and line a 12hole cupcake pan with cupcake liners.

Whisk together the sugar, sour cream and butter until sugar is dissolved and mixture is creamy.

Mix in the the apple, banana, vanilla and crystallised ginger to combine.

Sift over the flours and mix to combine. Pour into cupcake pan and bake for approximately 20-22minutes. Remove from oven and allow to cool.

Once cooled, pipe icing using the 1M piping tip. Starting from the centre draw a snail onto the top of the cupcake and when you're at the edge of the cupcake liner, work your way back inwards and upwards to get a pretty Mr Whippy style frosting. Drizzle with a little warmed caramel sauce.

Note; These cupcakes are sweet, mainly due to the frosting. Please consider yourself warned!

banana ginger cakes

with caramel frosting

Makes 12 cupcakes

2 large eggs150g castor sugar1 cup sour cream180gr dark chocolate, melted and cooled115g butter, melted and cooled30g cocoa powder75gr brown rice flour75gr superfine sweet rice flour65gr tapioca starch75gr amaranth flour1tsp gluten free baking powder100g frozen raspberries

gluten free icing sugar and cream to serve

rich chocolate raspberry cupcakes

rich chocolate raspberry cupcakes

Heat your oven to 175degrees and line a 12hole cupcake pan with cupcake liners or baking paper.

Whisk together the eggs and suger until light and airy. Add the sour cream and the melted and cooled chocolate and butter til combined. Sift over the cocoa, gluten free flours and baking powder and mix until combined. Fold in the frozen raspberries.

Spoon into cupcake pan and bake for 25-30minutes, until a skewer inserted comes out clean.

Cool in trays and dust with gluten free icing sugar and a dollop of cream.

Makes one 18cm round 1.8 kg cake

900g mixed fruit2 tablespoons marmalade1/3 cup sherry185g butter175g brown sugar3 eggs85g brown rice flour75g sorghum flour65g tapioca flour1 1/2 teaspoon mixed spice

Preheat your oven to 120degrees celcius and line a 18cm round tin with baking paper. Note having the baking paper come a few centimeters above the top of the tin will stop the cake from browning quickly.

In a large bowl combine the fruit, marmalade and sherry. Allow to sit and stew in the bowl whilst you continue with the cake.

Cream butter and sugar. Add eggs. Stir through the fruit mixture. Sieve the flours and spice and fold into the fruit, mixing together so a smooth consistency results around all the fruit. Fill the tin without creating air pockets. Level the top of the cake, decorating with almonds if desired.

Bakefor 4 -4 1/2 hours. If browning too quickly cover with foil to protect the top from burning. When cooked a skewer inserted will come out clean, remember a slightly undercooked cake is better than a dry one. Remove from oven and brush with sherry when cooked, before covering with foil and a towel to cool. Turn out of tin once cold and store well wrapped in airtight container until ready to ice or eat.

A good Christmas cake will keep for a year if properly stored and regularly brushed with sherry (they're like good red wine, keep them a while and they'll taste even better!) I try to make mine 6 months to a year in advance to deepen the flavour.

the gluten free

christmas (fruit) Cake

Celcius Farenheight Gas Mark Oven120 250 1 very slow135 275 2 slow150 300 3 moderately slow165 325 4 moderate175 350 5 moderately hot190 375 6 hot205 400 7 very hot220 425 8235 450 9

Conversion Charts Oven Temperatures

A few notes...I use 59g eggs and salted butter in my recipes.

In Australia we use Degrees Celcius and this is what all recipe oven temperatures are given in. I use an electric fan forced oven, so cooking times for a gas oven may be longer. Please test your baked goods before removing them from the oven.

Metric Cups/Spoons Imperial1.25ml 1/4teaspoon2.5ml 1/2teaspoon5ml 1teaspoon20ml 1tablespoon30ml 1fl oz60ml 1/4cup 2fl oz80ml 1/3cup 2 3/4fl oz100ml 3 1/2fl oz125ml 1/2cup 4fl oz150ml 5fl oz180ml 3/4cup 6fl oz200ml 7fl oz250ml 1cup 8 3/4fl oz1L (1000ml) 4cups 35fl ox

Spoons, cups & liquids

Grams Ounces Pounds10g 1/4oz15g 1/2oz30g 1oz125g 4oz 1/4lb250g 8oz 1/2lb375g 12oz 3/4lb500g 16oz 1lb750g 24oz 1 1/2lb1kg (1000g) 32oz 2lb

Weights

I prefer to use scales to measure as it is more acurate than cup measures when measuring flours etc.

An American and UK tablespoon is 15ml, as opposed to Australia’s 20ml, however in a loaf or cake 5ml of extra milk or vanilla essence shouldn’t make too much of a difference.

... and that folks is the end of the gluten free scallywag christmas magazine 2011.

You can find more gluten free recipes on The Gluten Free Scallywag

In the meantime I'd like to wish you all a very merry (gluten free) christmas as well as a happy new year & I'll see you all in 2012!

jas

www.glutenfreescallywag.com