browsing through gluten free baking sites i was led to this product that sounds very useful as i'm supposed to avoid cow dairy

http://www.mimiccreme.com/sweetened.html

any ideas how to make it myself??

thanks

Hi guys

 just back from the naturopath who has diagnosed DD1 (3yrs) and me with intolerances - not too many but the most difficult ones of course. Esp as I was really enjoying all the baking in the TM

So, feeling a bit overwhelmed esp as DD2 (5mths) had me start the day at 5.30am then not sleep more than a few minutes all day so my brain is fried.

looks like we both need to avoid eggs and wheat/gluten, spelt

oats are ok
buckwheat ok
rice ok

i also need to avoid almonds and peanuts, whereas DD is ok but can't have all that for pre-school where they are nut free

dairy not good for me (though goats milk and likely A2 or possibly raw milk ok) - all fine for DD though


All tips on where to start and great recipes that never fail to please a fussy 3yo with a sweet tooth and a severely sleep deprived mum with no time to herself would be much appreciated. breads, cakes, and general other snacks and suggestions

thanks so much

I love this banana bread -would really appreciate if someone could convert for me, thanks!!

Bill Granger's Choc Banana Bread
bills food (bill granger)

250g plain flour
2 tsp baking powder
125g unsalted butter, softened
250g caster sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 tsp vanilla extract
175g good-quality dark or milk chocolate chips

Preheat the oven to 180C. Sift the flour and baking powder into a large bowl.

Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to overmix.

Pour the batter into a non-stick, or lightly greased and floured, miniature loaf tray.

Bake for 45 minutes, or until the loaves are cooked when tested with a skewer. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.

Makes 8 mini-loaves.

Not sure of best spot to post this for max response? Mods please move if you have a better idea!

I've been planning to bake a cake for DD's 3rd birthday coming up on australia Day, and was going to do RTR icing (was about to order Regalice) which I have never used. The plan is prob to have 2 cakes and sandwich with creme fraiche and raspberries/blueberries in the middle. Over the top I had imagined a baby blue fondant icing for me to add fairy topper and butterflies/flowers. I need to order the final topper as well as the regalice if I am going to do that, so final decision on this needs to be pretty quick..

So i made a practice batch of cakes to try the rolling on - the flour ones were disasters, both the EDC choc and the even easier choc cake didn't rise. It may have been oven temp, or maybe I should have sifted flour or something - I have made one of them recently and it was great, but sadly I cant remember which one. Have now run out of eggs and butter!!

Yesterday in defeat I made a torta caprese which was perfect, so now I am thinking about using this as the base instead.

But that raises questions about the topping - I have so far made it plain or for neighbours with just whipped cream and blueberries on top which was nice but not really birthday'ish esp for a 3yo. But I don't think proper icing would suit the flavour of torta caprese. And I'm starting to get scared I won't be able to roll it out well enough etc (using just a wooden rolling pin)

The obvious choice seems a ganache but might be a bit too rich/dark colours for 3yo. Not sure about using colourings to make a buttercream, or if this would even suit it - I have little to no experience in this so want something that tastes (and looks) yummy, not overly sickly and rich. Don't know if I could use a drop of colouring in creme fraiche? But that probably also wouldn't taste quite right as a birthday cake..

Has anyone used the torta caprese for this and what did you do?

I am also planning to make cupcakes - even considering the zucchini brownies for this on, they usually work out pretty well..but again not sure what to do about icing to suit that flavour (would prob include a few blueberries in the zucchini mix)

Any tips/thoughts/suggestions much appreciated!

I made the chicken broth last night - tbh it was annoying as so little space in the basket and i hated having to cut the chicken carcass up in pieces, 200g was a tiny proportion of it - but definitely no room for more in the basket..a shame as i had thought this would be a good use of the thermomix.

I have read (re the Weston A Price diet) that the fantastic nutrients of bone broth are partly from slow simmering for hours and it has been suggested that a pressure cooker would destroy a lot of these nutrients. So I was wondering how the thermomix sits in relation to that. If the whole point of the nutrients isn't there anymore it seems too much hassle to do often..

thanks