The post Gluten Free Hot Cross Buns appeared first on Food Compass.
]]>If you’re new to gluten free baking, don’t be alarmed that your mixture looks nothing like bread dough, it should be like a very thick batter that won’t require kneading. It will bake up to be soft and fluffy and your house will smell divine!
Gluten free Hot Cross Buns Recipe
Equipment
12 cup muffin tin
Stand or handheld electric mixer
Wet Ingredients
1.5 cups warm water
1 Tbsp sugar
2 Tbsp active dry yeast (I used Edmonds Yeast Surebake)
3 Eggs
2 tsp Apple Cider Vinegar
2 Tbsp butter (sub for coconut oil or other vegetable oil for dairy-free)
3 Tbsp Golden Syrup
Dry Ingredients
1 Cup Tapioca Flour
1 Cup White Rice Flour
1 Cup Sorghum Flour
4 tsp Xanthan Gum
4 tsp GF Baking Powder
2 tsp Salt
6 tsp Mixed Spice
1.5 Cups of dried fruit
Grease a 12 cup muffin tray.
Mix sugar and yeast into the warm water and set aside for about 5 minutes. It will begin to look foamy as the yeast starts working.
In a large bowl add eggs, melted (not too hot, you don’t want to cook the eggs) butter, vinegar & golden syrup. Use a hand or stand mixer to combine.
Add yeast mixture and mix.
Put all dry ingredients except the dried fruit into a large bowl or container and mix well. Add the dry ingredients to the wet and mix well with the electric mixer or stand mixer. The mixture should be a thick batter. Add the dried fruit and mix again.
Divide the batter into the muffin tray and using a wet spatula, smooth the tops of the hot cross buns so they are flat and smooth.
Leave to rise in a warm place for 30 minutes. Preheat the oven to 190 degrees Celsius while buns are rising.
To make the crosses.
Mix equal amounts of sorghum and tapioca flours (a few tablespoons of each) with water to make a paste. Pipe crosses onto the risen buns just before putting into the oven.
Bake for 20 minutes. Brush the top of your gluten free hot cross buns with honey and serve warm.
Tip: to make a fruit loaf instead of buns bake in a large loaf tin for 47 minutes. Put foil over the top of the loaf after 20 mins of cooking time to stop the top getting too brown.
Once cooked, let cool in dish for 5 minutes, then turn out to cool completely.
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]]>The post Broccoli Salad Recipe With Macadamia Mayonaise appeared first on Food Compass.
]]>Broccoli works just fine but use broccolini if you want to be posh
The Macadamia Oil gives a delicate nutty flavour with a zing from the lemon.
Many of the vitamins and micronutrients in vegetables are fat soluble, meaning without adequate fat, you will only absorb a fraction of them. Eat your veges with some healthy fats and your body will thank you for it…and so will your taste budsFor the salad:
For the Dressing
To make the dressing:
Put all ingredients except the oil into the jug of a stick blender. While blending, drizzle the oil in slowly until thick and creamy.
Assemble the salad.
Slice vegetables and apple finely. Don’t forget to include the broccolini stalks, they are crunchy and nutritious. Toss apple in lemon juice if not serving immediately to stop browning. Add a little dressing and toss. Sprinkle pumpkin seeds and coconut chips over. Remaining dressing will keep in the fridge until the expiry date on the egg carton.
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]]>The post 5 Great Uses For Apple Cider Vinegar appeared first on Food Compass.
]]>2.Use as a salad dressing to boost nutritional benefits from your greens.
3,Use as a hair rinse by mixing 1 part Apple Cider Vinegar to 1 part water. It removes product build up, detangles and adds shine and is a chemical free dandruff treatment.
4.Make a facial skin toner by mixing 1 part vinegar to 2 parts water to restore the skins natural pH balance.
5.A teaspoon of Apple Cider Vinegar diluted with water treats heartburn and reflux which can often be a result of low stomach acid.
Apple Cider Vinegar has long been touted as a remedy for many ailments. Though there is much anecdotal evidence showing promising results for weight loss and Diabetes research is limited (a common problem with natural health therapies).
In 2004, a study in the publication Diabetes Care found that taking vinegar before meals significantly increased insulin sensitivity and dramatically reduced the insulin and glucose spikes that occur after meals. Interestingly people with pre-diabetic symptoms gained the most benefit from the Apple Cider Vinegar. http://care.diabetesjournals.org/content/27/1/281.full
Another four week study showed taking ACV resulted in moderate weight loss. Half of participants took a two tablespoons of vinegar prior to each of two meals daily, while the other half were told to avoid vinegar.
Participants taking the vinegar lost an average of two pounds over the four-week period, while weight remained constant in the non-vinegar group. And some participants taking vinegar lost up to four pounds.
Apple Cider Vinegar may also increase the absorption of minerals from the foods we eat due to the high in acetic acid content.
Other benefits range from heartburn and candida cures to topical treatments for dandruff, warts and fungal infections.
After crushing apples and extracting the liquid, it is fermented and the sugars are turned into alcohol. In a second fermentation the alcohol is converted into vinegar by acetic acid-forming bacteria. Natural organic and unfiltered Apple Cider Vinegar contains the ‘mother’, similar to the mother in Kombucha, it is made up of strand like enzymes of connected protein molecules with living nutrients and bacteria. Clear vinegar doesn’t contain the ‘mother’ and doesn’t have the benefits of natural Apple Cider Vinegar.
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