Showing posts with label GLUTEN FREE. Show all posts
Showing posts with label GLUTEN FREE. Show all posts

Sunday, August 17, 2014

GREEN BEAN BROWNIES GF

Gluten Free Green Bean Brownies


Have you tried making brownies with beans? This might not sound appetizing but give it a try, you'll not be disappointed!

Mostly they used black bean but this isn't available in my pantry so make use of dried green bean aka mung bean. You have to soak the bean overnight, they will expand in volume and easily get 1 1/2 cup of green bean after soaking.  Rinse and drain then process them into thick paste.

Since this Green Bean Brownies is gluten free, have used chick pea and ground rolled oat but if you have no issue about wheat  in your diet,  half cup of plain flour and  1/4  cup of corn flour can be used.

Also mashed banana can be replaced  with  1/3 cup of pumpkin puree or mashed  sweet potato.

These Green Bean Brownies are rich in fiber and protein but surprisingly no one can tell that  it was made with green bean.

My family loved them and wanted more after eating them.



GREEN BEAN BROWNIES GF
Servings  :   10

3/4 cup dried green bean soaked overnight
1/2 cup chick pea  flour
1/4  cup rolled oat ground
1/4 cup cocoa powder
1/2 tsp baking powder
1 medium banana mashed
3/4 cup sugar or palm sugar
1 tsp vanilla extract
4.5 tablespoon oil or melted butter

Gluten Free Green Bean Brownies


DIRECTIONS

1.  Rinse green bean then drain.  Process in a food processor to become paste.

2.  Preheat oven @ 180 C and grease  8 In cake pan.

3.  Whisk together  both flour, cocoa powder, salt and baking powder.

4.  Add in green bean paste, banana, oil/butter and vanilla extract.

5.  Stir until well incorporated.

6.  Pour into prepared pan and spread evenly  Bake for 30 minutes or until a skewer inserted comes out clean.

7.  Cool in pan 10 minutes, transfer onto rack to cool.


Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Sunday, February 2, 2014

KUIH SAGO / SAGO CAKE GLUTEN FREE



Most South East Asian cakes or kuih as we call it are bite sized dessert or snack,   mostly made with rice flour, glutinous rice flour, sago, tapioca flour or mung bean flour. They are usually steamed than baked or fried.

Kuih Sago is a traditional Asian dessert that was chewy in texture, made of pearl sago. I chose a different method to prepare  instead of steaming it. My cooking style requires constant stirring until the sago turns translucent  after adding them  to the sugar syrup. After cooking it was leave to cool until set. When completely cool, they are sliced and rolled in grated coconut.

Most desserts made with coconut will turn rancid  really  fast so it must be consumed on the same day other wise stored them in a refrigerator.  A jar with resealable lid works perfect to keep shredded coconut fresh and handy  in a fridge.


KUIH SAGO /  SAGO CAKE GLUTEN FREE
Servings  :   6-8

1 cup sago rinsed and drained
1 cup white sugar
2 cup water
1 tablespoon corn flour mixed with 3 tablespoon water
pandan leaves knotted (optional)
2-3 drops red food coloring
1 cup  shredded  coconut
salt to taste



DIRECTIONS

Place water, pandan leaves  and sugar in a deep pot, bring to boil.

Add  food coloring, stir  until sugar is dissolved.

Add in drained sago and corn flour mixture, stir until sago is translucent and bubbles appear on surface.

Pour mixture into a tray or glass  dish, level top with spatula. Allow to cool completely,

Combine coconut and salt, stir to combine.

Cut  into  bite size pieces then roll into coconut.

Ready to serve. If not consumed  on the same day, keep refrigerated.


Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER 

Sunday, January 5, 2014

GLUTEN FREE BANANA BITES



                                                               HAPPY NEW YEAR!

This is my first ever post of 2014.  Although none in my family has issue with gluten but I always love to venture into something new. This time trying out Gluten Free Banana Bites.

A gluten free diet strictly excludes gluten in all of its obvious and disguised forms. Gluten is a protein found naturally in wheat, rye, barley and spelt.

As usual I had chosen a recipe that  uses less sugar and   egg free.   If you need to clear your blackened banana, this recipe fits that purpose too. This  gluten free and wheat free bites use corn flour and white rice flour with option to use either whole milk or coconut milk.

It was wonderfully tasty with  moistness  from  mashed banana  and sliced beautifully when it was completely cool.  Above all  it is really quick and no fuss to prepare.


GLUTEN FREE BANANA BITES
Yield  :  8 in loaf

1  cup   corn flour
1/4  cup  rice flour
2   cup  mashed banana
1/2  cup   brown sugar
3/4  cup  milk
2 tablespoon melted butter
1/4 tsp salt



METHOD

Preheat oven  @ 170 C and grease a 8 in cake pan.

Combine milk, butter, salt and mashed banana.

Place corn flour, brown sugar and rice flour in a mixing bowl.

Add banana mixture to the dry ingredients, stir until well combined.

Pour mixture onto prepared pan and bake for 35-40 minutes or until a skewer inserted comes out clean.

Leave in the pan for 10 minutes, transfer onto rack to cool.

When completely cool,  cut into squares or thin slices to serve.

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+  /  TWITTER

Sunday, January 20, 2013

CABBAGE FRITTERS GLUTEN FREE


Cabbage Fritters Gluten Free


If you're looking for  simple and delicious gluten free  fritters, you should try this recipe makes with only a few ingredients. The star ingredient for this fritter is cabbage. Along with chickpeas (garbanzo)  flour, onion, green chili and other ingredients, they are well combined to form into a thick batter before dropping them into hot oil.

Cabbage Fritters is a great example of how to enjoy delicate flavor of cabbage in your favorite appetizer/snack. Cabbage also contains Vitamin K, Vitamin C, fiber, folate and magnesium.

Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the crisper of your refrigerator.

Sunday, October 14, 2012

BINGKA LABU/ BAKED PUMPKIN CAKE GF

Bingka Labu / Baked Pumpkin Cake GF

This is a traditional recipe, often served during breakfast or as a tea time snack.  Normally made with wheat flour and coconut milk either steamed or baked without any leaving agents.

Here is my first attempt using gluten free flour ( rice flour and cornflour) and much lower sugar but you can also  use wheat flour.  After all, it doesn't effect the taste of this bite size kuih.

When preparing the pumpkin puree, don't discard the seeds, toast them in a microwave or oven and use it as a topping..

My family thought it was delicious and I'm so pleased with the result of my experiment.

BINGKA LABU/BAKED PUMPKIN CAKE GF
Yield  :    7 in loaf

1/2 cup superfine rice flour
1/2 cup cornflour
1 1/4 cup pumpkin puree
1/2 cup  evaporated milk
1/4-1/2 cup castor sugar
1/4 tsp salt
1 tablespoon vegetable oil
1/2 tsp vanilla extract
pumpkin seed for topping

Bingka Labu/Baked Pumpkin Cake

METHOD

Preheat oven @ 180 C and lightly grease a 7 in pan with butter.

Whisk together milk, salt, oil, sugar, vanilla extract and pumpkin puree in a  bowl.

Place flour in a mixing bowl.

Now add the wet ingredients to the flour.

Stir until well blended.

Pour into prepared pan, sprinkle with pumpkin seed.  Bake for 35-40 minutes until a skewer inserted comes out clean.

Cool in the pan for 10 minutes. Transfer onto rack to cool.

Bookmark and Share


Connect with me:
FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+   /  TWITTER 

Sunday, October 7, 2012

GLUTEN FREE CHOCOLATE BITES




For wheat free and gluten free lovers, this recipe is for you. I love to experiment with gluten flour although none in my family was diagnosed with celiac disease.

Made with  3 types of  flour, one can't really tell the difference, it tasted almost the same but  the texture was not as smooth compared with one using wheat flour. You can also use store bought  gluten free flour or mix your own  that works best for your needs.

Easily turned  them  into bars by using 8 x 8 in pan.   Do omit the yogurt if you're allergic  to dairy and use total 1/2 cup of oil for this recipe.


GLUTEN FREE  CHOCOLATE BITES
Yield   :    8

1/2 cup  superfine  rice flour
1/4  cup  tapioca flour
1/4  cup cornflour
1/2 cup brown sugar
2 tablespoon unsweetened cocoa
1 tsp baking powder
1  medium banana mashed
1/2 tsp vanilla extract
1/4 cup plain yogurt
1/4 cup melted butter or oil
silvered almond for topping (optional)



METHOD

Preheat oven @ 180 C. Fill muffin pans with muffin cases.

Combine rice flour, tapioca flour, cornflour, cocoa, sugar  and baking powder in a mixing bowl.

In a medium bowl, combine yogurt, oil, vanilla  and banana.  Now add this mixture to the dry ingredients.  Stir until well combined,

Scoop the mixture into the cases 3/4 full. You should able to fill 8  muffin cases.  Decorate tops with slivered  almond if desired.

Bake for 15 minutes in a preheated oven  @ 180 C or until a skewer inserted comes out clean.



Transfer onto rack to cool.

Bookmark and Share

Monday, May 21, 2012

RICE FLOUR CREPES


If you are unable to enjoy crepe with all purpose flour, here is an alternative.These surprisingly  good crepes are gluten free, diary free and egg free. They passed the test with the gluten eaters in my family

Rice milk or almond milk are the best alternatives for coconut milk. You can serve them either sweet or savory, whatever your family will enjoy.