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Topics - cathy79

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Special Diets / Cashew Pancakes (SCD, GF, Dairy Free)
« on: December 28, 2011, 04:03:20 am »
Cashew Pancakes (SCD, GF, Dairy Free)
Yield 30 small pikelets

250g raw cashews
6 eggs
4 T water
1/2 t apple cider vinegar
2 T honey
2 t cinnamon
1/2 t vanilla extract
1/2 t salt
1 t baking soda

Grind cashews on speed 9 for 10 seconds and scrape down.  Add all remaining ingredients and blend for 1 minute on speed 9.  Mixture should be very smooth and the consistency of normal pancake batter.  Adjust if necessary, add more honey if necessary (they are barely sweet).

Cook like any pancake with your choice of oil, coconut oil etc.  They will puff up beautifully, but not quite as many surface bubbles during cooking.

These are the nicest Grain Free Pancakes I've tried so far.  I don't think anyone would tell the difference actually!  I'm looking forward to trying these with some banana or berries in the batter.

Original recipe found here

Special Diets / Sorghum Bread (GF, DF & Rice Free)
« on: November 22, 2011, 09:56:51 am »
Name of Recipe: Sorghum Bread (Gluten Free, Dairy Free, Rice Free)
Adapted From:
250g sorghum
100g hulled millet
100g tapioca starch or potato starch (not potato flour!)
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons

250g warm water
45g (3 tablespoons) extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon apple cider vinegar or mild rice or white wine cider vinegar (or lemon juice)
2 eggs (or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy)

Mill sorghum for 1 minute on speed 9 and set aside.  I pour it into my bread tin.
Mill millet for 30 seconds on speed 9.  Add all dry ingredients, including sorghum flour and mix for 15 seconds on speed 4.
Add all wet ingredients and mix for 15 seconds on speed 5-6.
I let my warm dough sit in the TMX bowl for about 15 minutes before pouring into my bread tin.  Try and move it as gently as possible, smoothing the top.  You don't want to bash all the air out of it.  It will be more like cake batter then bread dough.
Place in warm spot until it is almost fully risen and preheat oven to 180 degrees.
Place in the oven and bake for approximately 40 minutes.

Photos:  I will try and get a photo up - there is a photo on the original recipe site - mine is a more wholemeal colour, so I think maybe I'm using a different type of sorghum?

Tips/Hints - there are lots of tips and hints where I found the original recipe.

Other Comments - this is the first gluten free bread I've tried, and I've made it a couple of times.  We're very happy eating it.  It feels and looks like bread, slices like bread, has a slightly nutty, wholemeal flavour. 

Chit Chat / Newly Diagnosed Coeliac family member
« on: November 20, 2011, 02:02:56 am »
Hi everyone, I haven't been around much - just so busy with work and family.  When I do come on, I quickly scan posts, grab a quick recipe, and jump off.

Some news from us - our 6.5 year old has just tested positive for coeliac disease.  We are trying to decide whether to have the confirmatory bowel biopsy - it is a tough decision.  She tested very high, and the paediatrician is 97% sure so I'm not sure whether to put her through it or not.

The fantastic news is that it could account for a lot of her health issues - she is the size of a 3 year old, didn't walk till 25 months, only just started to jump.  She has significant gross motor and fine motor delays, and has been diagnosed with a minor intellectual disability.  But our "team" of specialists think that we could see significant improvements if we take her off all gluten.  This could be the answer we have been looking for for 6.5 years!!

Yesterday I made Cyndi's gluten free bread for a demo that I did, and it received rave reviews.  My daughter has been off all rice for a year as it was making her sick.   So today I convered a soghum and tapioca flour bread recipe that I think is very passable.

So, my fellow forum members and those who have family members with coeliac, any thoughts on whether to have the biopsy?  What is your go to source on information and recipes?  Quirky Jo is has been our favourite blogger for a long time, so any other ideas?  They don't have to be thermomix related.

Vienna sausages with red lentils and vegetable curry
Gluten free and wheat free

Score 4 of 5 for a regular weekly meal

We really enjoyed this.  My six year old and I made it together and she was so proud of herself.
I used normal sausages, pricked a few times, and cooked about 4 minutes extra.
The recipe made a large quantity and the lentils and veg was yummy and filling.

Introduce Yourself / Re Introduction - I have a new job.....
« on: February 18, 2011, 06:55:10 am »
So I've been on this forum and proud owner of my Thermomix for almost 18 months, but thought I'd reintroduce myself.

Drum roll please......................

For all those Darling Downs and Toowoomba area users, there's about to be a new consultant in town!  I start my training next week, so will be firing on all cylinders at the beginning of March.

I know my original consultant (who I think several of us shared) has moved away, so if you've been wanting to have a demo for your friends but didn't know who was around the area, please PM me, and we'll see what we can organise.

Can't wait to do my training and share the Thermolove with users, both old and new.

And a big thanks to all the consultants who constantly inspire me with their success, especially Renee and Jo whose brains I constantly pick.

Chit Chat / What's your favourite muffin recipe of all time???
« on: February 05, 2011, 09:54:42 pm »
If you could only make one muffin recipe, what would it be, and what is so great about it?  Could be a morning tea muffin, or perhaps a savoury lunch muffin.

And if you couldn't make it yourself, what would you pay for it?

Recipe Name: Beef Stew with Buttermilk Dumplings
Book: Budget Busters
Stars: 5/5 for a home cooked weekly meal

Tweaks:  I read somewhere on this forum that it was a nice basic stew that could be added to.  So bearing that in mind, I tweaked by reducing the stock to 400g and adding 200ml red wine.  Probably throws out the "budget" aim of the meal, but the flavour was fantastic!  I used zucchinis instead of carrots (didn't have any), and they were beautifully cooked in the time.

I was tempted to thicken the sauce as it looked a little thin, but am glad I didn't as the dumplings mopped it up beautifully.  Would also be delicious with mashed potato.

Made enough for two meals at our house, which is always a bonus.  While the hands on time is very small, it does have 70 minutes of cooking time, so start early.

ETA: I used milk and 1/2 tbsp of vinegar instead of buttermilk - dumplings were delicious.

Special Diets / Allergy Free Baking Powder (Nourishing Traditions)
« on: January 03, 2011, 06:26:00 am »
Allergy Free Baking Powder (Nourishing Traditions)

This has the same ingredients as what is sold at health food shops, but I'm sure it would be much cheaper to make at home.

1 part potassium bicarbonate (baking soda)
2 parts cream of tartar
2 parts arrowroot

Use 2 level teaspoons per cup of flour, which is the same as commercial baking powder or the EDC recipe.

After consulting with my allergy go-to girl Jo (love your work), I tried this and it works beautifully.  So I sent some home with both grandmothers and my sister so that all their baking is now allergy friendly too.

I should be an expert at converting Self-Raising Flour recipes back to flour and baking powder soon!

Desserts / Seized Chocolate Ice-Cream
« on: January 02, 2011, 10:09:59 pm »
Seized Chocolate Ice-Cream

Seized Chocolate - however much you've ruined
Frozen chopped bananas

1.  On New Years Eve, have 19 adults and 13 children over for dinner.

2. Melt your chocolate in the thermomix in preparation for putting in a chocolate fountain and lay out your chopped fruit, marshmallows and toothpicks etc.

3.  Once the chocolate is beautifully melted, add a good dash of liquor.  Mix this through, seizing your chocolate, causing you to wonder what on earth you're going to do now.

4.  Taste the mixture and realise that although it looks horrible, it tastes fantastic.

5.  Raid your stash of frozen bananas, chop into large icecube sizes and blend through the chocolate.

6.  Indulge in the praise and admiration from your family and friends as they devour the nicest chocolate ice-cream they've had knowing you made it yourself.  Try to decide whether to tell them what really happened.

7.  Make a note to yourself do to it again when there are less people to share with.

If you don't have frozen bananas, fresh would make a beautiful chocolate mousse.

Recipe Name:  Eggs en cocotte with spinach
Cookbook: Full Steam Ahead ( and here and here )

1) Next time I'd use 20g butter.  Once the spinach has been cooked, I used a pastry brush to use the butter from the spinach to grease the moulds.

Hints: I used glass ramekins - the eggs were beautifully cooked in the 8 minutes - yolks nice and thick and warm, not fully set.
This would be a perfect light dinner after a BBQ lunch using up the leftover salads as side dishes.

Chit Chat / A Birthday Tribute...
« on: September 06, 2010, 10:28:14 pm »
Today is a very special birthday in our house.  I'm amazed at how life has changed since this noisy addition to our family.  He has inspired us, introduced us to many new friends, and created a new found passion in learning.

Even in his first year, he has more than pulled his weight, although his hard work is only in one area of the house (he is selective about what chores he will help with).  Like most new additions to the family, it took a short time for us all to adjust to living together, and we've had one or two disagreements.

Although he's very noisy and doesn't clean up after himself very well, we can't imagine life without him.  And a special big thank you to all the people who have supported our relationship early on as we learnt to work together.

Happy Birthday   :-* :-* :-* :-* :-* :-* ;) ;) ;)

Chit Chat / Junior Masterchef! How Exciting!
« on: July 25, 2010, 02:37:33 pm »
The Junior Masterchef show looks very exciting.  My girls will be thrilled to watch it, I'm sure it will inspire many kids to get into the kitchen.

Since watching Masterchef with me, my 5 yr old's cooking role play has taken on a whole new feel.  She talks non-stop about what she's cooking, instead of just pretend stirring.  Her favourite is "Sausages and Cake and Ice-Cream" which she's adapted from a Quirky Jo recipe (Sausage and Dumpling Casserole).  While we love the original, luckily we only have to pretend to taste her version.

Can't wait  ;D ;D ;D ;D!

Recipe Book Recipe Reviews / Snail - Chef Laurent Caters for Families
« on: July 25, 2010, 08:32:04 am »
Firstly should just clarify what these are.  It's a sweet scroll with custard, sultanas and diced apple as filling.

Made these as a treat for morning tea today.  Very simple and delicious, could probably cut back on the sugar a little in either the dough or the custard.

Suggestion - when cooling the custard, spread on a flat tray about the size of the dough (30x30).  Once the custard has cooled in the fridge, it's very hard to re-spread.  So by spreading it the right size before cooling, you can just lift it off the tray and place on top of the dough.  Perfect!  Will do that next time.

Has anyone tried other recipes from this book?

Babies and Kids / Chocolate Yoghurt Dessert
« on: July 17, 2010, 11:16:11 am »
Name of Recipe: Chocolate Yoghurt Dessert
Number of People: approx 3 child-size desserts
Small handful pumpkin seeds
Small handful almonds
Large handful dates
1 banana
1 dessertspoon tahini
1 heaped dessertspoon cocoa
1 cup yoghurt
Maple syrup to taste if needed

Grind pumpkin seeds, almonds and dates on speed 9, 15 seconds, or until finely chopped.  Add banana, tahini, cocoa and yoghurt and blend until smooth, speed 5.

Check for taste and consistency.  Sweeten to taste if necessary.

Tips/Hints:  I make a variation of this often as a treat after dinner, hence the approximate measurements.  Sometimes it's thick, sometimes it's more like a drink, always delicious and always enjoyed.

I was going to add a pear or two, but they weren't quite ripe.  Apples are also good.

members' comments

Amy - I made a version of this using linseeds instead of pumpkin seeds and pineapple instead of banana. I did sweeten it but mum said it was still a bit tart for her tastes. SD liked it though.I think I will try again with the banana, or maybe apples or pears. I just had some pineapple that I needed to use up today.

rostess - My son LOVED this.  After a small taste he ran inside and grabbed a spoon from the drawer so he could have some more! I found it a bit too sweet for my liking and the taste of the tahini a little bit strong so I would reduce these next time.

Cakes / Regina’s Healthy Oatmeal No Bake Cookies
« on: June 20, 2010, 05:57:08 am »
Name of Recipe:Regina’s Healthy Oatmeal No Bake Cookies

These taste and look a lot like Chocolate Crackles, but are a lot healthier.  They don't set quite as hard.  Would be fun and easy to make by hand with the kids (after the first melting stage).

150 g Rapadura
100 g water
20 g cocoa powder
80 g unrefined, virgin, raw coconut oil
1 tsp vanilla extract
300 g rolled oats* (puffed rice or rice bubbles might work)
1/2 cup nut butter of choice - I used homemade almond butter
50 g unsweetened, shredded coconut (optional)
30 g sultanas (optional)

1. Place rapadura, water, cocoa powder and coconut oil in TMX bowl.  Set to cook for 3 minutes, 100deg, speed 3.

2. Add vanilla, rolled oats, coconut, nut butter and sultanas.  Mix on reverse, speed 5, 20 seconds, or until combined.

3. Drop by heaping spoonfuls on lined tray.  Place in fridge to firm up.  Should be ready to eat in just a few minutes.  Store in an airtight container.

For anyone interested in using soaked then dehydrated rolled oats:
A few days before making these cookies, soak 5 cups of thick rolled oats overnight in water to cover (and then some) along with 1/4 cup of raw apple cider vinegar, Kombucha, kefir, yogurt or other acidic liquid. Drain and rinse. Then spread in layers on dehydrator sheets and dehydrate at 95 to 105 degrees Fahrenheit until dry and crisp. Then proceed with the recipe.
I haven't tried the soaked version.

Original recipe with picture can be found here.  I halved the original recipe which apparently yields 4 dozen  :o.

members' comments

RoxyS - Could I use raw sugar instead of rapadura or would that defeat the healthy nature of the cookies?

Cathy79  - I'd perhaps try brown sugar as it would be closer in taste and colour.

rubyslippers -  they are very tasty.  I kept thinking to myself how great they would taste with some rum added in!  Next time I think I'll need to make an adult batch and a children's batch. Any suggestions for a substitute to make these nut free would be welcome.

Thermomixer - I'd try either some more coconut oil, or if you don't have issues with it, about 1 tbsp of butter. Is Tahini (sesame seed paste out for nut free zones?)

cathy79 - Some schools include sesame seeds with nuts.  Try "sunbutter" made from ground up sunflower seeds.

zebraa - I prefer a mix of sunflower and pumpkin seeds taste wise. Cindi O'Meara generally recommends organic raw sugar as a substitute health wise if you can't get rapadura. This looks great, thanks. Some puffed amaranth might be a good addition too.

pinkscrapbooker - The sunflower freenut butter we had was almost identical taste and smell to peanut butter - I had to put in note in DS's lunch box when he went to vacation care, otherwise he gets into trouble for having a nut spread in his box!

Amy - I made these biscuits using raw sugar, and slightly less of it.  Added some linseeds and cinnamon. I also used raisins instead of sultanas. A great, easy recipe. Thanks!

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