Gluten Free Scallywag Christmas magazine

Hello!

Welcome to the second edition of The Gluten Free Scallywag's Christmas Magazine. This years magazine is filled to the brim of delicious gluten free recipes for your friends and family to enjoy throughout my favourite season of the year. Christmas cookies, traditional steamed pudding, fruit cake slice and adults only rum balls lure the sweet tooth in, whilst the roast pork with green potatoes and beetroot quinoa salad are certainly on my laid back Christmas lunch menu.

It's been a busy year in Melbourne for me, on a personal front we've been planning the little details for our wedding (which is steadily creeping up on us - just over 4months to go!), whilst on the professional front I've been working on recipe development for new clients (yay!) as well as expanding my food photography portfolio (which will be up in 2013).

Somewhere between all of this planning and working we have managed to rack up the frequent flyer miles flying back to Perth for my brother's engagement party, my gorgeous Nan's 80th; you may remember me speaking of her in my Masterchef feature earlier this year? Well, lets just say it's one of the top birthday parties I've ever been to! (All persons in need of some hilarious party games please contact my Mum! Also, thanks for reading over all my recipes for this issue Mum. ) That same week we also celebrated at our own engagement party with friends and family, a few months later we were back to see my soon to be sister-in-law tie the knot in a gorgeous ceremony in October. Phew!

So, there's really no need to say that I am seriously looking forward to a low key Christmas holiday enjoyed in our favourite holiday spot of Margaret River, (back) in Western Australia, where I plan on soaking up some sun, splashing in the waves and trying some new wines (and old favourites) all the whilst enjoying the friendly banter of family and friends. It's going to be BLISS! Before you turn the page though, I must extend a HUGE THANKS to the lovely contributors who gave their time and effort to bake something delicious for this issue. (You can meet them on the following page) This year I've also extended the giving to include a couple of GIVEAWAYS! I hope you enjoy them and goodluck with your entries!

This issue would not have been possible without my gorgeous fiance's amazing taste testing abilities and his steadfast support. Always there to lend a hand to hold a background or eat a cookie! Thank you xx So, without further ado, please get your aprons at the ready and enjoy baking up a gluten free feast for your loved ones.

Jasmine xx

Merry Christmas

PS. I tried to keep that short, really I did!

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Jasmine Davies Editor Late night baker, photographer for my blog, The Gluten Free Scallywag and this magazine.

This magazine started in 2011 as a challenge to create my own online magazine to share with fellow Coeliacs and persons with gluten intolerance. The simply aim was to share gluten free recipes along the way I've gathered new friends and recipes. Two things I cherish and like to enjoy together with a good glass of vino!

www.glutenfreescallywag.com

The Contr Carol Kicinski

Author of Delicieux, where she shares her passion for food and food photography.

A woman of contrasts, Jennifer is known both for her delicious, and often over the top baking creations, as well as her healthy and nutritious vegetarian recipes.

Her aim is to get people back into the kitchen and remove some of the stigma often associated with vegetarian food.

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Ali Morrow Head Duck at Three Ducks Gluten Free Gourmet in Richmond, Victoria.

Ali started her gluten free providore a couple of years ago and it has gone from strength to strength being part of the Melbourne Food & Wine Festival this year. Although, surely being part of this mag has been her highest achievement to date!?!

simplygluten-free.com

Jennifer Schmidt

www.threeducks.com.au

A dietitian by trade whose lucky enough to have worked in kitchens throughout her career, Gretchen's blog, Kumquat ,is a delicious collection of recipes.

She just released a delicious cookbook that is a must buy for any gluten free cook!

www.ledelicieux.com

www.kumquat.com

Gretchen Brown

Food photographer, blogger, daytime tv cook, professional recipe developer, cookbook author and with a new magazine under her belt, Carol is anything but bored!

Her main purpose is the share, teach and inspire those with Coeliac Disease and Gluten intolerance that our food can (and does!) taste great!

The Fine Print:

The Gluten Free Scallywag Magazine is an extension of my blog The Gluten free Scallywag. All of the following images and text are copyright of Jasmine Davies or the contributors as listed and noted throughout. I'd love if you shared the contents, however please ensure you link back to the blog.

Still not sure? Or just want to say hi?

Send me an email to jas@glutenfreescallywag.com I promise that I don't bite (unless you're made out of chocolate!)

ributors Sally Boyle

David, when not elbow deep in hot waters, can be found out on his mountain bike and helping people on their health journey with his business Juice Plus, a wholefood (gluten free - yep I'm an advocate) supplement.

Bridget Pennington Founder of Be Gluten Free an online community helping those who need to eat gluten free. Bridget has a range of fabulous play date and sleep over cards that are a must have for all parents of children with CD.

www.mydarlinglemonthyme.com

Head dishwasher and taste tester at The Gluten Free Scallywag.

David is the other cheeky grin behind the blog, the voice that's never heard, but always considered.

cutlery, cake stands and all things pretty, sally can often be found at Camberwell Markets or whipping up a batch of macarons in her spacious kitchen.

www.glutenfreezone.net.au

David Gardiner

www.simmerandboyle.com

www.djg-juiceplus.com

Collector of gorgeous vintage

Emma Galloway Originally from New Zealand, Emma now lives in Perth with her family, where they try to eat dairy free as well as (mostly) gluten free.

Emma is in the throes of testing and writing her very first cookbook and I can't wait to get hold of my own copy. How gorgeous is the cookbook her daughter Ava whipped up?!

RECIPE INDEX (in order of appearance)

Savoury Frittata Loaf

Eggy Quinoa Muffins Vegetable Lasagne Style Bake

Pumpkin & Leek Bake Simple Side Salad

Rice & Sausage Stuffed Capsicums Polenta Chorizo Pizza

Corn & Zucchini Fritters Parmesan & Onion Tart

Roast Pork Rack with Thin Apple Cider Gravy Beetroot & Quinoa Salad Green Potatoes Beef & Mushroom Polenta Pot Pie

ROAST LAMB

Sweets

with Mint ChimiChurri Cranberry & Sweet Potato Quinoa Salad

Individual Ice Cream Puddings Simple Coffee Ice Cream Sticky Pecan Cinnamon Buns

Black Forrest Cake

When Your Cake Breaks Sundaes

Baked Pumpkin CHEESECAKE Crunchy Dulce de Leche Tart Soaked Strawberry Tart

Cranberry & White Chocolate Cookies (IN A JAR!!!)

Meringues with Cacao Nibs & Cherries

Vanilla Creams

Pignoli Cookies Spiced Orange Chocolate CHUNK Cookies Almond & Coconut Macarons

CHRISTMAS BROWNIES Fruit Mince Tart (with home made fruit mince) Shortbread Christmas Cake Slice

Adults Only Rum Balls Christmas Pudding

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Drinks Cranberry Squeeze Iced Coffee

Dark n Stormy

Plus... +

How to Survive Christmas Gluten Free

+ Simply GLUTEN FREE Magazine Giveaway + THREE DUCKS Hamper Giveaway

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Individual Ice Cream Puddings 1 Litre 1/2 cup 1/3 cup chips 2/3 cup

gluten free vanilla ice cream flaked almonds milk, dark or white chocolate fruit mince

Scoop out the vanilla ice cream into a large bowl to soften slightly. Mix through the remaining ingredients.

Scoop into small bowls that, when upturned create little puddings. I find lining the bowls with glad wrap can assist with taking the puddings out later.

Return to the freezer for 2-3 hours to refreeze.

Upturn the frozen puddings onto plates, drizzle with some melted chocolate and top with a festive cherry.

For a kids version simply switch the fruit mince for some sultanas, dried apricot or raspberries, the possibilities are endless, did someone say marshmallows, pistachio and Turkish delight? Oh my!

Simple Coffee Ice Cream Makes about 1½ Litres 1 can condensed milk 1 1/2 cups hot strongly brewed coffee (instant is not an option here) 1/2 cup thickened cream In a large bowl whisk together the condensed milk and coffee. Whisk in the cream. Refrigerate until chilled.

Churn according to your ice cream makers instructions. Pour into a freezer container and enjoy a scoop in the summer sun!

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Get yo’ drink on

Lets face it, Christmas is a time to celebrate and, for us adults, with that comes a slew of drinks, sometimes alcoholic, sometimes not. Sometimes just to help you cool down, sometimes because your family is driving you nuts and sometimes, well, sometimes you just damned well feel like a tall glass chock full of chilled mlik, ice cream and espresso a stinking hot 38degree day!

Cranberry Squeeze 12. www.glutenfreescallywag.com

Iced Coffee

Cranberry Crush Makes 1Litre 150ml Vodka 250ml unsweetened cranberry juice 600ml lemonade 6strawberries, hulled and sliced 1 lime & lemon, juiced Ice Combine all ingredients in a pretty pitcher.

Serve chilled.

Iced Coffee for 1 2scoops vanilla ice cream 30ml freshly brewed espresso 200ml icy cold milk Ice Whipped cream and chocolate shavings to top if you’re feeling REALLY decadent!

Chill a tall glass that's large enough to hold all of the above. Place the ice and ice cream in the bottom. Pour over the milk.

Lastly, pour over the hot coffee. Stir and serve with a spoon and a straw.

Dark n' Stormy Makes 2 80ml rum 375ml ginger beer (use alcoholic if you want the extra punch!)

1lime 6mint leaves ice Chock two glasses half full with ice. Top with rum and ginger beer. Squeeze half a lime into each glass, throw the squeeze lime in to (I've cut mine into a few pieces). Top with mint leaves and serve.

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Dark n' Stormy

SURVIVING Can you be found post-Christmas lunch lying on the bed or couch with your top pant button undone? There’s a jolly good chance it’s not because you over-ate (although to be fair, there is a small chance of this). It’s the good old bloating that sets in not long after that delicious lunch.

You try to look normal. Smile and no one will pick up on how awful you actually feel. If you’re like me, once you’ve recovered from ‘the bloat’ it can still be days and days before you feel good again. This is the price that can be paid for approaching a celebratory occasion with a ‘what-the-hey’ attitude.

It can be tricky to turn food down when you’re at someone else’s house for the celebrations – but it is important that you do (if you are at all suspicious of it’s gluten free status). This Christmas, you don’t need to slink off to undo the top button. Or spend extra time on the bench (loo).

Here are my top 10 tips for surviving the festive season in super gluten free shape. you RSVP for an occasion, 1When do so by phone. If you write

or send a text message the intricacies of your dietary needs can be easily missed.

2

Snack before you go. I love this tip. It means that no matter what is offered at the destination, I'm never going to be famished and can then happily make do with a salad. I understand not everyone is going to be happy with a salad – so skip right along to the next suggestion to cover that.

3

Take your own plate. When speaking with the host, explain that there are many ways food can be contaminated (even if the ingredients are gluten free) and that it really can make you (or your child) so unwell. Rarely will you come across someone who will begrudge you your good health. If you do take a plate that others will also dig into, make sure you take all you need before other utensils touch it (they may be contaminated by being used on other foods). This is a very important tip for things like dips – if you eat the dip AFTER bread or non-gf crackers have made their mark, the dip may no longer be gluten free.

5

Trust no one! Ouch that sounds harsh – and we don't like to

question or offend. You really have two options here: 1 Not asking about the food and preparation, and getting sick, or 2 Spending just a few minutes asking the right questions, and proper gf status can be ascertained. The questions don't need to be a 'drill'. You can be gentle whilst interrogating.

Eg, "So, what have you put in the stuffing?" (It’s worth noting that if a meal has non-gluten free stuffing you must not eat any of the meat – the stuffing will render the whole meal not gluten free) "I don't suppose you can tell me exactly what's in the salad dressing?"

"Do you mind if I quickly look at the packet/label?"

"Do you remember if the stirring spoon was used in any other dish?" and so on like this. If you are dining with friends or family, you may be more comfortable to ask about every aspect of the meal's prep.

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snacks. Lunches and 4 Take dinners can often go for so

much longer than intended.

If you always have snacks on you, you will never be stuck. I like to take nuts, fruit (apples and bananas travel quite well), snack bars or maybe one or two gf treats – might as well make it fun!

Christmas, Gluten Free

By Bridget Pennington, Be Gluten Free

6

If joining a celebration where gifts of food are likely to be given out (if Santa is going to make an appearance, for example) take a small bag of gluten free treats so your child can be involved.

7

Read food blogs and sign up to RSS feeds to get some great meal ideas. There are lots out there and they offer brilliant inspiration. Visit www.glutenfreezone.net.au and go to the links section for some ideas.

8

Shop smart. There are lots of great online stores as well as a bounty of scrumptious gluten free shops dotted around the country. As above, see the links to find one near you.

If you get in early, you can buy delicious seasonal treats like Christmas pudding, panettone, specialty cakes etc and have them delivered in plenty of time.

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Remember that lots of food is naturally gluten free. Fruit, veggies, nuts, seeds, meat (including fish, chicken and red meats – not marinated or stuffed) are all good-to-go.

10

Many, if not all recipes can be adapted to be gluten free. Replace ingredients where appropriate with a gluten free version. There's a lot out there these days so you are free to play.

Have fun this festive season while staying gluten safe. The above tips ought to stand you in good stead to keep your social calendar full and problem free. For more advice on staying gluten free when out and about, visit www.glutenfreezone.net.au and treat yourself to a great gluten free festive season.

GIVEAWAYS

SIMPLY GLUTEN FREE MAGAZINE is a delicious magazine published bimonthly with a focus on delicious gluten free recipes, gorgeous photography as well as including DIY, travel tips, Beauty, Fitness, Homekeeping & nutrition, just to name a few topics jam packed into this magazine.

I have TWO PRINT SUBSCRIPTIONS go giveaway to this wonderful magazine. >> All you need to do is fill out this form here to go in the draw << *Competition open to United States Residents only.

Entry form must be completed in full. One entry per person.

Entries close midnight 31st December 2012.

Winners will be notified by email.

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Sticky Pecan Cinnamon Buns Photography, Recipe & Words by Gretchen Brown of Kumquat

There is something magical about Christmas morning. The stockings are filled with little gifts, candies, and trinkets. The crackling fireplace is warming the chill in the morning air. The carefully wrapped presents are under the pine tree patiently waiting to be opened. Crumbs are all that are left on the plate of cookies left out the night before for Santa. All that this perfect setting needs is the smell of cinnamon and pecan wafting from the oven throughout the house, without any of the work required to spoil the morning.

Years past, a family friend would give the gift of cinnamon rolls ready for friends and family to bake Christmas morning. Give these as a gluten-free gift to those you love, or just to yourself.

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Recipe by

Gretchen Brown of Kumquat

Sticky Pecan Cinnamon Buns

with Mascarpone Icing

Filling: 3/4 cup brown sugar 1/2 cup pecans, toasted and chopped 1/4 cup sugar 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon salt 2 tablespoons melted butter Bun Dough: 1 tablespoon golden flaxmeal 2 tablespoons very hot water 3 cups (about 420 grams) kumquat’s all purpose flour

or glutenfree allpurpose (plain) flour 2 tablespoons sugar 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups buttermilk 9 tablespoon melted butter, divided Cooking spray Mascarpone Icing: 1 cup powdered sugar 2 tablespoons mascarpone cheese 2 tablespoons buttermilk For Filling: Combine brown sugar, pecans, sugar, cinnamon, cloves, salt, and melted butter in a medium bowl. (Filling will be a little dry and crumbly.)

For Bun Dough: Combine flaxmeal and hot water in a small bowl; stir until mixture becomes a little goopy.

Set aside.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir in flax slurry, buttermilk and 6 tablespoons butter into dry ingredients until blended and dough forms. Spray a 13 x 11-inch piece of parchment paper with cooking spray. Roll dough out to a 12 x 10-inch rectangle with a lightly floured rolling pin. Brush dough with 1 tablespoon melted butter. Sprinkle filling evenly over dough, leaving 1-inch plain border on 1 long side; press gently to adhere filling to dough.

Begin to roll up dough jelly-roll style, starting at long end opposite of the plain border (gently lift parchment to help roll up dough). Pinch border of dough to seal. Wrap roll in the parchment paper, place on a baking sheet and freeze for 15 minutes.

Meanwhile, preheat oven to 425°. Cut cold roll into 8 equal slices. Place rolls in a 10-inch spring-form pan or 10-inch cake pan. (If making the night before, chill pan of rolls in refrigerator overnight.) Brush rolls with remaining 2 tablespoons melted butter. Bake at 425° for 27 minutes (some filling may ooze out... no worries).

For Mascarpone Icing: Meanwhile, combine powdered sugar, mascarpone cheese, and buttermilk in a medium bowl.

Spread mixture over slightly cooled buns.

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Frittata Loaf 24. www.glutenfreescallywag.com

Eggy Quinoa Muffins

Frittata Loaf Serves 6 1 small brown onion, halved and sliced 2 small/medium potatoes, cubed Handful of baby spinach, washed 1 small zucchini, sliced lengthways 1 capsicum, roasted* and sliced into strips 8 eggs 1/3 cup cream Salt and pepper to taste

Eggy Quinoa Muffins Makes 6 2 rashers bacon, diced* 1 small brown onion, diced 1 clove garlic, crushed Handful parsley, finely chopped 4 eggs 1/4 tsp salt Pepper to taste 1 cup cooked quinoa 1 small piece feta, crumbled

Preheat oven to 180 degrees Celsius and line a loaf tin with baking paper.

Heat a teaspoon of olive oil in a fry pan and caramelise the onion (a teaspoon of brown sugar helps here, just ensure you keep stirring them). Pour the onion into the base of the prepared loaf tin.

Add the potatoes to the fry pan with a teaspoon of olive oil and cook until tender, pour on top of the onion. Top with the spinach.

Cook the zucchini strips in a teaspoon of olive oil until char-grilled and tender.

Lay the zucchini on top of the spinach, followed by the sliced capsicum.

Whisk together the eggs, cream and season with a good amount of salt and pepper.

Pour this on the prepared vegetables and bake for 35-40 minutes, until the eggs set.

Allow to cool in the tin. Serve warm or cold with a fresh green salad. *store bought is perfect if you've no time!

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Preheat oven to 180 degrees Celsius.

Grease and line muffin pans.

Heat a small fry pan and cook the bacon and onion until tender. Add the garlic and stir until fragrant. Remove from the heat.

Whisk the eggs together with the parsley, salt and pepper. Stir through the cooked bacon, onion and quinoa. Spoon into the prepared muffin pans and top with the crumbled feta.

Bake for 20 minutes. The egg should be set. Overcooking will result in tough muffins.

Serve warm with some fresh greens.

For a vegetarian option sub the bacon for 1/2cup diced mushrooms or corn kernels

*

Vegetable Lasagne Style Bake Serves 4 to 6 1 brown onion or small leek 1 tin (400g) chickpeas or other tinned beans, drained 1 bunch kale, washed and roughly chopped (or small bag spinach) 1 eggplant, sliced lengthways 1/2 roasted capsicums (freshly roasted from a jar works just as well) 1 tin (400g) diced tomatoes Small bunch basil and parsley, finely chopped 500g ricotta 1 cup grated cheddar cheese Pepper and large pinch nutmeg Preheat oven to 180 degrees Celsius and grease a medium sized rectangular baking tray.

Heat a medium fry pan and cook all the eggplant strips until charred. Layer a third of the strips in the base of the baking tray. Set aside the remaining two thirds.

Cook the onion in a teaspoon of oil in the fry pan. Set half of the onion aside when cooked. Add the beans and kale with the remaining half and cover with a lid to cook through or wilt the kale. Once wilted, pour this all on top of the single layer of eggplant in the baking tray. Set aside.

Return the remaining onion to the fry pan with a teaspoon of oil and tinned tomatoes. Heat through for 2-3 minutes and add the parsley and basil just before removing from the heat. Pour half this tomato over the kale and beans. Top with half the remaining eggplant, the sliced capsicum, remaining tomato mixture, then the last layer of eggplant.

Mix together the ricotta and half the grated cheddar cheese, season with pepper and a little nutmeg. Spread this over the eggplant and sprinkle with the remaining grated cheese.

Bake for approximately 50-60 minutes until the cheese has melted and the vegetables are soft and warmed through.

Serve hot with baked Pumpkin & Leek and fresh greens.

Vegetable Lasange Style Bake

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Pumpkin Leek Bake

Simple Side Salad

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Rice & Sausage Stuffed Capsicums

Pumpkin & Leek Bake Serves 4 as a side 2 small leeks 1/2 (750g) butternut pumpkin 2 cloves garlic, crushed 1/3 cup gluten free vegetable stock Pinch nutmeg 1/4 tsp minced fresh thyme leaves Salt and pepper Preheat oven to 200 degrees Celsius.

Peel and de seed pumpkin. Chop into 4cm cubes. Steam until just tender and pour into a greased baking tray.

Finely chop the leeks and sautĂŠ with a little olive oil until soft and translucent.

Add stock and reduce by half. Pour over the pumpkin and sprinkle with a large pinch of nutmeg. Bake for 30 minutes. Season well with salt and pepper.

Simple Side Salad Serves 4 as a side salad 5 large handfuls fresh rocket and baby spinach leaves 1 1/2cups peas, cooked 2/3 cup pine nuts, lightly toasted 1cup Persian feta Toss all ingredients together, season with pepper and a couple of tablespoons of oil from the marinated Persian feta.

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Rice & Sausage Stuffed Capsicums Makes 6-8 1 small brown onion, diced 2 small carrots, peeled and finely diced 1 small stick celery, finely diced 1 clove garlic, minced 4 (350g) gluten free sausages* 2 cups cooked white or brown rice 1/2 tin (200g) diced tomatoes Small bunch basil and parsley, finely chopped Pepper to season 6-8 medium capsicums (I used red as I prefer the colour, but any will do) Preheat oven to 180 degrees Celsius.

Heat a glug of olive oil in a large frypan and cook the onion. Add the carrots and celery and cook until tender. Add the garlic and cook for a few minutes.

Remove all from pan into a dish and set aside.

Squeeze the sausage meat from the skins and cook in the frypan, mashing with a fork so that it's in smaller bits. Cook through. Return the onion, carrot and celery to the pan with the rice and tinned tomatoes.

Stir, cover and cook on medium for 5 minutes.

Meanwhile wash the capsicums, cut the tops off 3cm from the top and remove the seeds. Place the bottom half of the capsicum in the holes of a muffin tray or a tray that will keep them all standing upright.

Remove the mixture from the stove, stir through the fresh herbs and pepper to taste and spoon into the capsicum. Place the tops of the capsicum on each one.

Bake for approximately 30-40 minutes until the skins of the capsicums are turning black and blistering.

Serve hot.

Also delicious as a side dish if you cut up two capsicums (instead of stuffing them) and cook through with the carrots and celery.

Serve with a simple green salad. * For a vegetarian option, switch out the gluten free sausages for vegetarian sausages or a 400g tin of red kidney or mixed beans

Polenta Chorizo Pizza 34. www.glutenfreescallywag.com

Corn & Zucchini Fritters

Polenta Chorizo Pizza Serves 2 or 1 seriously hungry person!

Polenta 3/4 cup milk 1 cup water or vegetable stock 1/2cup fine polenta 1/4cup grated Parmesan Salt and pepper to taste Topping 1/4cup gluten free tomato based pasta sauce (yep, itâ&#x20AC;&#x2122;s my pizza shortcut!)

1/2 ball of fresh mozzarella 8-10 thin slices gluten free salami or prosciutto* Fresh basil and rocket leaves to top Preheat oven to 220 degrees Celsius.

Bring the milk and water (or vegetable stock if using) to the boil. Whisk in the polenta in a steady stream. Continue whisking until it begins to thicken, when it's too thick to stir with the whisk use a wooden spoon. Cook for 5-8 minutes until the polenta is soft and thick. Remove from heat and stir in half the Parmesan and season with salt and pepper.

Spread onto a greased pizza tray or any tray shape you wish will do. Top with the mozzarella and chorizo. Bake for 1015 minutes until the cheese has melted and the chorizo is going crispy. Remove from oven and top with the fresh basil and rocket leaves and a little pepper.

Serve immediately.

Note this pizza cannot be like traditional pizza, but delicious, so you'll forgive knife and fork pizza eating this one occasion.

picked up it tastes me for my habits on

Want this for a canapĂŠ party? Easy, just cut the chorizo up into smaller pieces and when serving make sure the pieces are no larger than about 3cm square or they may fall apart. * sub char grilled capsicum for a vego option 36. www.glutenfreescallywag.com

Corn & Zucchini Fritters Makes 9 1 zucchini, grated (grated weight 145g) 1 corn cob, corn cut off (100g) Small bunch chives and parsley, finely chopped 1/4 tsp salt A good dose of pepper 140g plain gluten free flour 2 eggs 2/3 cup buttermilk In a large bowl mix together the zucchini, corn, chives and parsley.

In a small bowl whisk together the salt, pepper, gluten free flour, eggs and buttermilk. Mix into the vegetables.

Heat a frypan with 3-4 tablespoons of oil over medium high heat and fry large spoonfuls of batter for 3-4 minutes on each side. Serve warm with a salad of rocket, peas and feta (1/3 cup each) and a dollop of gluten free Greek yoghurt with a squeeze of lime juice.

Perfect for picnics, or cooked as smaller fritters for a canapĂŠ party topped with a little swipe of cream cheese and smoked salmon.

GIVEAWAYS

When we moved here just under 2 years ago, our kitchen had been demolished as we renovated it, really, I couldn’t live with a sink that didn’t fit a full sized plate in it! We had nothing to cook on, let alone eat, gluten free! Early one morning, halfway through the renovation, covered in sanding dust and (I’m quite sure) in my fiance’s old uggboots, I opened the door to Ali with her hands full of a box filled to the brim of gluten free deliciousness for me! It was a surprise from my gorgeous girlfriend back in Perth and it was perfect timing, plus I do believe I was her very first delivery!

So, I’m thrilled to announce that Three Ducks have offered a

Gourmet Gluten Free Hamper to GIVEAWAY to ONE LUCKY MELBOURNE RESIDENT >> All you need to do is follow this link to fill out the form. <<

Three Ducks has a gorgeous range of Christmas cakes, puddings, mince tarts and gift hampers to help you eat, entertain and give gluten free with confidence this festive season.

We’re open until Sunday 22 December and have late night shopping until 7pm on December 18 – 21, 2012 www.threeducks.com.au In the spirit of Christmas, Ali might even share that lychee martini recipe she talks about with her Parmesan & Onion Tart on the next pages!

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If decadence was a tart, this would surely be it. So, go ahead...

tart it up this festive season Photography by Jasmine Davies Words & Recipe by Ali Morrow of Three Ducks Gluten Free Gourmet

I bring friends and family together on the first weekend in December for a Christmas tree decorating soiree. As my guests debate whether lights or tinsel goes on first (lights!), I mix lychee martinis and get creative in the kitchen.

This lusciously creamy tart is perfect for any party and, when sliced, the rich red caramelised onions look very festive!

The recipe has been adapted from a chef friend of mine, and the besan tart base was given to me by another friend years ago even before I had to be gluten free: it's wonderfully versatile for all savoury tarts.

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Serves 6-8 Pastry: 1 1/2 cups besan flour 1 teaspoon sea salt 1/4 cup olive oil up to 1/2 cup water

Parmesan and Caramelised Onion Tart

Filling: 5 egg yolks 200ml cream 100ml sour cream 100ml marscapone 160g parmesan, grated 3 red onions, sliced roughly 1tbs dark muscovado or dark brown sugar Raw Materials cabernet vinegar salt and pepper Preheat oven to 180째.

To make the pastry, add oil to besan flour and salt and rub until mixture resembles fine breadcrumbs (can be done in a food processor or by hand). Add enough water to form a dough. The dough should be slightly sticky and malleable.

Roll out the pastry between two sheets of baking paper until about 5mm thick. Use pastry to line an oiled or corn floured 30cm round flan tin/quiche dish, leaving a small amount of pastry hanging over the edge before trimming the excess* Pierce base with a fork, cover with baking paper & weights and blind bake for 10-15 minutes.

Remove weights and paper and allow to cool if freezing. Otherwise, add filling and finish baking. * There is shrinkage with this tart base, so allow a little extra pastry at the edges Begin the filling by making the caramelised onions. Place a frypan over low heat; add a splash of oil and the onions. Stir occasionally for about 20 minutes, until the onions are soft. Add the sugar and use a dash of the cabernet vinegar to help melt it. Stir well and cook for another 10 minutes. Set onions aside to cool.

Make the filling by combining egg yolks, cream, sour cream, marscapone and grated parmesan in a bowl and whisk together. salt and pepper to season.

Add

Spread onions over pastry base, cover with the filling. Reduce the oven to 100degrees celcius and bake for 45 minutes. Check the tart has set by gently shaking the flan tin/quiche dish.

Allow to cool before serving at room temperature. Will also keep well in the fridge for 2-3days for those unexpected guests.

Recipe by Ali Morrow of Three Ducks Gluten Free Gourmet

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black forest The darkest and one of the most favourite of cakes...

Photography, Recipe & Words by Jennifer Schmidt of Delicieux Christmas isn't Christmas in my family without my Mum's Black Cheesecake. But putting my own spin on things means making Black Forest Cake as I'm very much a cake girl. This cake ticks all the right boxes when it comes to celebrations and decadence.

It's deliciously moist, and makes the most of cherry season. Tinned cherries are out and fresh cherries are in. As they should be. It starts with fresh cherries in the cake batter, then a cherry curd filling and finally chopped cherries in the filling as well. And the Cherry Brandy scattered over the cakes while they are cooling is enough to bring out the cheerfulness even in Scrooge.

Cake: 250g of cherries, pitted and roughly chopped 5 large eggs 100g of ground almonds Recipe by Jennifer Schmidt of Delicieux 100g of ground hazelnuts 220g of caster sugar 60g of cocoa 2 tsp of baking powder 1/2 tsp of bicarb soda 1/3 cup of cherries, pitted 1 tbs of water Cherry Curd: 1/3cup cherries 1 egg 1 egg yolk 80g of caster sugar 50g of butter Ganache: 1 cup of cream 200g of dark chocolate, chopped Chards: 100g of chocolate, roughly chopped.

Filling: 200ml of cream 1 1/2 tbs of caster sugar 1 tbs of cherry brandy 1/2 cup of cherries, pitted and quartered

Gluten Free Black Forest

Grease two 20cm spring form pans and preheat the oven to 180 Celsius (350 Fahrenheit).

Place the cherries in a food processor and process until they are completely chopped. Add the remaining cake ingredients and process until combined. Divide the batter between the two pans and bake for 18 to 25 minutes. While the cake is hot and still in the pan sprinkle the cherry brandy over the cakes and leave to cool in the pan.

To make the cherry curd place the cherries and water in a saucepan over a medium low heat and cook the cherries until they have cooked down and released their juices. Set aside to cool and puree and strain into a clean saucepan. Add the egg and egg yolk and caster sugar and whisk to combine. Place over a medium low heat and add the butter. Whisk until the curd thickens enough that you can see the trail of the whisk in the mixture. Remove from the heat and set aside to cool.

Place the cream in the bowl of an electric mixer and whisk until soft peaks form. Gradually add the sugar and whip until the cream forms medium peaks. Place in the refrigerator until you are ready to assemble the cake.

Assemble the cake by spreading the cherry curd over the bottom layer of the cake and topping with the chopped cherries. Then top with the whipped cream and the top layer of cake. Refrigerate while you make the chocolate ganache and chocolate chards.

To make the chocolate chards, line a baking tray with non stick baking paper. Place the chocolate pieces in a bowl over a saucepan of simmering water and stir until melted. Pour the melted chocolate into the baking tray and refrigerate until set. Break into chards and refrigerate until you are ready to decorate the cake.

To make the ganache place the cream in a saucepan and bring to the boil. Pour over the chopped chocolate and leave for 2 minutes to infuse. Take a small whisk, and starting at the centre, whisk in small circles. For a while it will look nothing is happening, but soon you will begin to see a thick mass of glossy chocolate from in the middle of the bowl. Slowly circle the whisk outwards, incorporating more cream as you go, until you have a smooth and glossy mixture.

Remove the cake from the refrigerator and place on a baking tray and line underneath with baking paper. Pour the ganache over the top of the cake and use a flat spatula to ease the ganache down the sides of the cake. When the cake is coated place the chocolate chards all around the sides of the cake. Top with extra cherries and any remaining chocolate chards.

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Recipes & Photography by Jasmine Davies of The Gluten Free Scallywag

I'm here to tell you that not everything goes to plan when you bake...

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As was the case when I made a delicious almond blueberry bundt that fell apart when I removed it from the bundt pan as I hadn't greased it enough! I'm not perfect, and I don't want to be. Really, where's the fun in that?!

So, I'm here to share this recipe that I made out of my broken bundt and might I add was gobbled up by friends (and me!)

When-Your-Cake-Breaks-Sundaes Broken cake, mine was a moist almond, blueberry bundt 250g mascarpone 1/3cup cream 2-4tblspn gluten free icing sugar, sifted White chocolate, shaved Divide your cake up into single portion serving bowls, or glasses, breaking it is fine! You can pour a little liqueur of your choice on the cake, whatever flavour will work, or a little white port would be delicious too.

Whisk together the mascarpone, cream and icing sugar to taste.

Dollop this cream ontop of the cake. Top with shaved white chocolate and fresh blueberries.

You can chop and change the toppings to suit your cake, for instance some raspberries and white chocolate on a chocolate cake, or

Baked Pumpkin Cheesecake 180g pecans 1 tblspn butter, melted 500g cream cheese 75g (about 1/3 cup) castor sugar (double if you prefer a sweeter cheesecake) 25g pureed pumpkin 3 eggs 135g (½ cup) sour cream 1/4 tsp ginger 1/2 tsp cinnamon* 1/8 tsp nutmeg* 1/8 tsp allspice* * Or substitute the above three spices for heaped ½ tsp mixed spice Start with all ingredients at room temperature.

Preheat oven to 160 degrees Celsius. Grease a 20cm round spring form pan.

Whiz the nuts and butter in a food processor to form fine crumbs. Pour into the base of prepared pan. Press evenly into the base and pop into the freezer whilst you make the filling.

Beat together the cream cheese and sugar. Add eggs, one at a time, mix until combined. Add the remaining ingredients and beat til smooth.

Pour into the prepared base. Tap lightly on your bench top to remove air bubbles. Place onto a baking tray to stop any seepage burning on the bottom of your oven.

Bake for approximately 1 hour and 10 minutes. The cheesecake should be set but have a slight wobble. If it's burning or browning too quickly, lightly cover with alfoil.

Allow to cool to room temperature, then cover and refrigerate for 4 hours or overnight, until set.

Whip 300ml cream and spoon on top of the cheesecake. Sprinkle with a little freshly grated nutmeg. Serve.

Will keep for approximately five days in the fridge.

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time for something a little sweeter?

The festive season calls for many different treats, cheesecake, cookies, little banana loaves and delicious vanilla creams that are out of this world!

Crunchy Chocolate Dulce De Leche Tart 500g crunchy gluten free cookies (something similar to a gingernut or tea biscuit works well) 50g butter 1 cup dulce de leche* 2/3 cup pecans, lightly toasted 100g dark or milk chocolate, shaved, or roughly chopped Whiz the cookies and butter in a food processor to form fine crumbs. Press into 4x10cm round fluted, loose bottom tart tins. Place on a tray in the freezer to set for at least 20 minutes.

Warm the dulce de leche so that it's spreadable and spread on the tart bases.

Top with the pecans and chopped chocolate. Remove tarts from the tart cases and serve. *Dulce de leche is a luscious caramel made from heating condensed milk. You can buy it from most good food providores or you can make your own by pouring a can of condensed milk into a loaf pan and tightly covering it with foil. Place into baking dish and pour boiling water halfway up the side of the loaf pan. Bake at 220 degrees celsius for an hour and half hour, until the milk is caramelised in colour. Carefully pour the caramel into a bowl and whisk to remove any lumps.

Pour into sterilised jars and store in the fridge for approximately 2 weeks.

Makes approximately 1 cup.

Soaked Strawberry Tart 500g crunchy gluten free cookies (something similar to a gingernut or tea biscuit works well) 50g butter 2 cups strawberries, washed and hulled 2-3 tblspn port 500g mascarpone 1/3 cup cream 2 tblspn brown sugar Whiz the cookies and butter in a food processor to form fine crumbs. Press into 4x10cm round fluted, loose bottom tart tins. Place on a tray in the freezer to set for at least 20 minutes.

Meanwhile, soak the strawberries in the port and leave to sit.

Whisk together the mascarpone, cream and brown sugar.

Remove the tarts from the freezer and, keeping them in the tart cases, spread with a quarter of the mascarpone, repeat with remaining three tarts. Top each tart with the strawberries and drizzle with the remaining port.

Carefully remove from the tart cases and serve.

These are best filled just before serving. You can keep the tart bases in the fridge for three days in glad wrap if you want to get that prep out of the way.

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Crunchy Chocolate Dulce De Leche Tart

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Soaked Strawberry Tart

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Seriou s alway ly how exci s wan ted to ting is th is? give t hese g ! I've luten fr

COOKIES IN A JAR

ee!

Cranberry & White Chocolate

To make this as a jar gift you'll need a 1 Litre glass jar.

200g gluten free plain flour 1/4 tsp baking powder 1/4 tsp bicarb soda Pinch salt 75g brown sugar 75g castor sugar 65g pumpkin seed, flaked almonds or gluten free oats 100g dried cranberries, sultanas or chopped dates 100g white, milk or dark chocolate chips Layer the above ingredients in your jar. Tie with a ribbon and the below instructions.

Whisk together -

125g butter or coconut oil, melted and cooled slightly 1 egg 1 tsp vanilla essence Tip your dry ingredients into a large bowl and stir in the above whisked wet ingredients. Scoop two tablespoonfuls at a time and form little cookie batter patties and place a few centimeters apart on a lined baking tray.

Bake for approximately 12-15 minutes in a preheated 190degree Celsius , turning the trays halfway through. Allow to cool on trays. The cookies will keep for up to a week in an airtight container.

Notes: You can use any add-ins for the dried fruit, chocolate and pumpkin seeds. I just like the green, red and white as it's so festive.

The coconut oil cookies don't spread as much and tend to take the full 15 minutes to cook, they are also a crunchier cookie when they're done, but goodness they're scrummy!

download the gift tags

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Meringues with Cacao Nibs & Cherries

Vanilla Creams

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Meringues Makes 10-12 4 egg whites 270g (1 1/4 cup) castor sugar 1 tbspn cornflour 1 tsp white vinegar 1 tsp vanilla extract Preheat oven to 130 degrees Celsius. Line 2 large baking trays with baking paper.

In a stand or with a hand mixer, whisk the egg whites to form soft peaks. While still whisking, add the sugar one tablespoon at a time. Scrape down once to ensure no sugar is stuck up the top of the bowl, nor at the very bottom. Continue with all of the sugar. Sift over the cornflour and add the vinegar and vanilla. Fold through.

Dollop spoonfuls onto the baking trays, about two spoonfuls to one meringue. It will bake in whatever shape you mould them, so don't have too many spiky bits!

To make chocolate ones, sift in 2 tsp cocoa with the cornflour.

Reduce the oven to 100 degrees Celsius and bake for 35 minutes. Allow to cool in the oven with the door closed. Store in an airtight container for two days.

Serve with whipped cream or a mixture of 50/50 whipped cream and mascarpone, top with cherries and shaved chocolate.

For a lighter version try some thick gluten free vanilla yoghurt instead of the cream.

Also delicious crushed up and mixed through the Individual Ice Cream Puddings.

Vanilla Creams Makes 10-12 600ml cream 1 tblspn + 2 tsp cornflour 6 egg yolks 1 tsp vanilla bean extract, or seeds from one vanilla bean 90g brown sugar In a small-medium saucepan heat the cream to just below boiling point.

Meanwhile whisk together remaining ingredients.

the

When the cream is just below boiling point, remove from heat and whisk a third of a cup of the cream into the egg mixture.

Keep whisking and return this mixture to the hot cream and place it back over the stove, whisking until the custard thickens.

Pour into a selection of pretty serving glasses, little jam jars or martini glasses and refrigerate for six hrs or overnight to set.

Sprinkle with a thin layer of castor sugar and caramelise the sugar either with a kitchen blow torch or you can heat a large (not too precious) metal serving spoon over a hot flame and carefully, with pot holders so your fingers don't burn, run the hot metal around the tops of the glasses.

When the sugar is to melt it will form a gorgeous crème brulee crust. Serve immediately.

a feast

fit for your Christmas table My fiance loves to get his hands on a good cut of meat, last year he made some mustard crusted lamb racks (and proposed!) for the magazine followed by a delicious prosciutto wrapped turkey roll on Christmas day and this year he's created crispy deliciousness... a Roast Pork Rack with a rocking Apple Cider Gravy, whilst I whipped up some accompanying salads.

Plus, on the following pages you'll find recipes for a warming beef and mushroom polenta pot pie and my favourite, roast lamb with a minty chimichurri sauce and an easy sweet potato quinoa salad.

Roast Pork & Apple Gravy Recipe by David Gardiner Other Recipes, Words & Photography by Jasmine Davies

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Roast Pork Rack with Thin Apple Cider Gravy

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David's Roast Pork Rack Serves 4-5 5 rib rack of pork (1.25kg) 1 tsp fennel seeds 2 tsp salt 2 small tart apples such as pink lady or granny smiths Preheat oven to 240 degrees Celsius.

Wipe any excess moisture off the pork and tie the fat (soon to become crackling) with bakers twine to ensure it doesn't come off.

Mix together the fennel seeds and salt and rub over the skin of the pork. Place onto a roasting tray and bake for 25 minutes until the skin is going nice and crispy.

Reduce heat to 170 degrees Celsius; add the apples to the tray and bake for a further 35-45 minutes until the juices run clear.

Start the gravy.

Let the pork sit for 10 minutes whilst you finish the gravy.

Thin Apple Cider Gravy 1½ cups apple cider 1 cup gluten free vegetable stock 1 cinnamon stick 2 tsp apple cider vinegar 4 tblspn butter 1 large shallot or half a small brown onion 1 large granny smith apple, peeled, cored and diced 1 tsp fresh thyme leaves, minced/finely chopped Combine the apple cider, stock, cinnamon and apple cider vinegar in a small saucepan, bring to a rolling boil, reduce to a simmer and cook until the liquid has reduced by half. Set aside and remove the cinnamon stick.

When the pork has finished cooking, remove the pork and apples to a serving or carving tray and cover with foil to rest. Skim any fat from the surface of the roasting tray and pour the juices into a jug for the gravy.

Using the baking tray you cooked the pork in, place it over low heat and melt the butter. Add the shallots and apple and cook for a minute or two until soft. Add the roasting juices and reduced apple cider. Cook for 3-5 minutes until the sauce starts to reduce further. The apples will be soft, so smash a few bits of these up to really get that lovely apple flavour going. When the sauce has reduced to your liking - do note it IS a thin sauce, not a thick gravy (but golly it tastes good!)

- throw in the thyme leaves and season with pepper to your liking.

Serve immediately over the carved pork.

Green Potatoes Serves 4 as a side

Beetroot & Quinoa Salad with Asparagus Serves 4 as a side 1 1/2 cups cooked quinoa 1 beetroot, peeled and grated 2 tblspn chives, finely chopped 1 tblspn parsley, finely chopped 1 bunch asparagus ends trimmed, cut into 4cm lengths and blanched Handful rocket or baby spinach leaves 1/4 cup Persian feta, crumbled 1/2 cup almonds, lightly toasted and roughly chopped Toss all ingredients together just before serving. Otherwise the beetroot will stain the other ingredients.

Drizzle with a tablespoon or two of good quality olive oil, juice of half a lemon and a little pepper.

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600g baby new potatoes Leaves from a small bunch basil 1 piece kale (or double the amount of basil if you wish) Small bunch parsley 2 cloves garlic, minced 1/2 cup pine nuts 1/3 cup good quality olive oil Salt and Pepper Place potatoes in a large pot of cold water. Cover and bring to the boil, reduce heat and cook until tender.

Drain and rinse in cold water to stop them cooking.

In a small food processor or blender place the basil, kale, parsley, garlic and pine nuts. Whiz on high until finely chopped. Whiz in the oil gradually. You want a nice smooth consistency to coat your spuds, so you may need a little more oil. Season with salt and pepper.

Mix together with the potatoes, place onto a serving platter and season with a good dose of salt and pepper â&#x20AC;&#x201C; they are potatoes after all!

Delicious as a cold potato salad too.

Add a few chopped sun dried tomatoes for a little extra Christmassy cheer.

Beetroot & Quinoa with Asparagus

Beef & Mushroom Polenta Pot Serves 3-4 1 brown onion 1 small carrot, peeled and finely diced 1 piece celery, finely diced 3 cloves garlic, minced 600-750g gravy beef, cut into 2-3cm cubes ½ cup tomato paste 1 (400g) tin chopped tomatoes ½ cup gluten free vegetable or beef stock 2 bay leaves 500g mixed mushrooms - button, etc - some halved, some sliced, some left whole Small bunch parsley, finely chopped 1/4 tsp freshly chopped thyme leaves Polenta Topping 1 cup milk 1 cup water or vegetable stock ½ cup fine polenta ½ cup grated parmesan Salt and pepper to taste Heat a tablespoon of oil in a large pot and cook the onion until tender.

Add the carrot, celery and garlic and cook until soft. Add the cubed beef and brown the meat. Add in the tomato paste, tinned tomatoes, stock and bay leaves. Reduce heat to a low simmer and cook with the lid on for 2½ hours. Add the mushrooms and cook a further 30 minutes to an hour until the beef falls apart. Just before serving stir through the parsley and thyme and season with pepper as you wish.

Mean whilst make the polenta topping.

Preheat oven to 200 degrees Celsius.

Bring the milk and water (or vegetable stock if using) to the boil. Whisk in the polenta in a steady stream. Continue whisking until it begins to thicken, when it's too thick to stir with the whisk use a wooden spoon.

Cook for 5-8 minutes until the polenta is soft and thick. Remove from heat and stir in half the parmesan and season with salt and pepper.

Pour the beef and mushroom into a baking dish and top with the polenta.

Sprinkle with the remaining parmesan and bake for 30 minutes until the top of the polenta is crispy. Serve immediately with some bright green peas.

Suitable to make a day or two ahead as the beef flavours will mellow out. To reheat simply cover with foil (not touching the polenta as it may stick) and heat in a 180 degree Celsius oven for approximately 40 minutes. Remove foil and heat for a further 20 minutes or until heated through.

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Beef & Mushroom Polenta Pot

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Juicy Roast Lamb with Mint Chimichurri

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Juicy Roast Lamb with Mint Chimichurri Cranberry & Sweet Potato Quinoa Salad

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Roast Lamb with Mint Chimichurri Serves 4 Large handful parsley, roughly chopped Small handful rosemary, roughly chopped ½ tsp chilli flakes 2 cloves garlic, minced 1 tblspn olive oil A good pinch salt and pepper 1.5kg butterflied lamb shoulder Mix together the first six ingredients and rub all over the lamb.

Roast the lamb for approximately 1 hour 20-30mins. I find it's generally 30-35mins per half kilo.

Mint Chimichurri Large handful parsley Small handful mint 3 cloves garlic, minced 1 lemon, juiced 1/4 tsp chilli flakes 1/4 cup olive oil 1 tsp white or red wine vinegar In a small food processor whiz together the first five ingredients until chopped. Pour in the oil and vinegar and whiz to combine. Taste test and adjust seasoning with salt and pepper and more chilli flakes if you wish.

Cranberry & Sweet Potato Quinoa Salad Serves 2-4 as a side 1 cup cooked quinoa 1 small sweet potato, peeled, cubed and roasted 1 small leek or brown onion, chopped Two large handfuls of greens; baby spinach, rocket, etc ½ cup cubed Persian feta in oil 1/3 cup dried cranberries Toss together all ingredients and season with 2-3 tablespoons of the oil from the Persian feta.

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It just wouldn't be Christmas without cookies.

These Pignoli (pine nut) cookies are my very favorite, I make dozens and dozens during the holidays for giving as gifts and to have on hand when unexpected guests stop by to share a little Christmas Cheer. The cookies are so easy to prepare and are naturally gluten free.

Words, recipe & photography by Carol Kicinski of Simply Gluten Free

Pignoli Cookies Makes approximately 36 1 x 8 ounce (225g) can of pure almond paste (not almond filling) 1 cup granulated sugar Pinch of kosher or sea salt 2 large egg whites 1/4 cup pine nuts Preheat oven to 350 degrees. Line two baking sheets with parchment paper of silicon baking liners.

Break almond paste into small pieces and put into bowl of food processor, process until almost smooth. With processor running gradually add the sugar through the feed tube. Turn off processor, add salt and egg whites and then process until it turns into a batter.

Using a small (1 tablespoon) ice cream scoop or a spoon, drop the dough onto the prepared pans, spacing 2 inches apart.

Press a few pine nuts onto each cookie.

Bake the cookies for approximately 15 minutes or until they are firm and lightly browned. Let cool on pans for 5 minutes then remove to a wire rack to cool completely.

Recipe, words & photography by Emma Galloway of My Darling Lemon Thyme

If I had my way I would only give gifts of homemade treats at Christmas time. Most people don't need any more 'things' and really who doesn't love receiving a freshly baked batch of cookies?

Even though we celebrate Christmas in the middle of summer down these ways it's still nice to add in a little of those traditional festive flavours like orange and spice to go with the generous chunks of dark chocolate that make these cookies extra good...

Spiced Orange Chocolate CHUNK Cookies Makes approx 2 dozen 115g soft butter 3/4cup (150g) muscovado or soft brown sugar Pinch fine sea salt 1 teaspoon pure vanilla extract The finely grated zest of 1 small orange 1 large free range egg, lightly whisked 3/4 cup (90g) fine brown rice flour 1/2 cup (60g) quinoa flour 1/2 cup (55g) almond meal 1/4 cup (25g) tapioca or cornflour (corn starch) 1/2 teaspoon ground cinnamon Pinch ground cloves Pinch ground nutmeg 125g dark chocolate, roughly chopped Place the butter, sugar, salt, vanilla and orange zest in a medium bowl and beat with an electric beater until light and fluffy. Gradually add the egg a little at a time, whisking well between additions. Add the almond meal, and then sift over the remaining flours and spices. Mix to form a soft dough before stirring through the chopped chocolate. Cover and chill in the fridge for 1 hour.

Preheat oven to 180 C/350 F. Grease 2 baking trays or line with baking paper.

Roll tablespoonfuls of mixture into balls, flatten slightly and place on trays.

Dust your hands with extra rice flour if the dough is sticking. Bake for 10-12 minutes or until lightly golden around the edges. Remove from oven, cool on trays briefly before transferring to a wire rack to cool completely.

The cookie dough will keep refrigerated in a covered container for up to 1 week.

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Christmas and macarons, both can be difficult to navigate but magical when everything falls into place. Macarons are perfect for the festive season; an elegant cocktail party dessert, with coffee after dinner or beautifully packaged as a gift â&#x20AC;&#x201C; anyone who has made macarons will certainly appreciate your effort!

Make them in advance and store in the fridge, experiment with festive flavours; cherry and pistachio, cranberry and white chocolate or even eggnog with cinnamon and nutmeg, add a splash of alcohol and hide them from the kids. Christmas wouldn't be Christmas in my house without glitter, I'll be tracking down some edible glitter to add sparkle to these macarons, my take on a cherry ripe...

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Words, recipe & photography by Sally Boyle of Simmer & Boyle

Almond & Coconut Macarons

Makes approximately 25 macarons

90 g egg whites (about 3 eggs) at room temperature 70 g caster sugar 145 g icing sugar 90 g ground almonds 30g desiccated coconut Line 2 baking trays with non-stick baking paper.

Put the coconut, ground almonds and icing sugar in a food processor and pulse until the mix is finely ground. Sieve, repeat and sieve again.

In a stand mixer fitted with the whisk attachment, whisk the egg whites until foamy, gradually add the caster sugar, beat on medium speed until you have a firm, glossy meringue.

Tip half the ground nut/icing sugar powder over the meringue, fold in with a spatula. Repeat with the rest of the powder. Stop mixing when a ribbon of batter disappears back into the mixture after 20 seconds.

Try not to over mix, if you are unsure, stop when the mixture changes and starts to look really glossy.

Fit a piping bag with a 10 ml plain tip and fill with the batter; pipe 3cm rounds, about 2cm, apart onto the baking paper.

Preheat the oven to 140 degrees Celsius.

Tap the trays on your bench then let the macarons sit for 30 minutes to an hour; this dries their shells and helps stop the shells cracking. Bake for 15 to 20 minutes, they should form their ruffled 'feet' after about 5 minutes to test if the shells are ready press gently on top, the foot should not move â&#x20AC;˘ If the shells start to colour, prop the oven door open with the handle of a wooden spoon Transfer the shells on their baking paper to a cooling rack and cool completely. Pair each shell with a similar sized partner â&#x20AC;˘ Pipe a small mound of ganache on the underside of one shell, put a cherry in the centre, top with a little more ganache and gently press its partner on top.

Store in an airtight container in the fridge overnight; the inside of the shells will soften slightly and the flavours will blend and develop. Allow to come back to room temperature to eat. Macarons should keep, in the fridge for 3-4 days or up to a month in the freezer.

Cherry Ganache 100ml thickened cream 25 ml kirsch, cherry brandy or syrup from jar of cherries 250g dark chocolate (approximately 55% cocoa solids) 20g (1tbsp) butter, room temperature pitted sour cherries in syrup Drain 30 cherries and pat dry with kitchen paper Finely chop chocolate and transfer to a bowl Bring cream and kirsch/cherry brandy/syrup to the boil in a small saucepan. Pour over chocolate, stand for 1 minute, add butter and stir until smooth, allow to cool until thick and spreadable, stirring occasionally (approx 1-2 hours)

Christmas Brownie

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Recipes & Photography by Jasmine Davies of The Gluten Free Scallywag

and last, but not least, the favourites (in my opinion) PUDDING

Christmas Cake

rum balls shortbread

christmas brownie & FRUIT MINCE tarts

urite!

favo hands down, new

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Shortbread

must try!

Christmas Brownies Makes 12 squares 125g butter, chopped 200g brown sugar 125g dark chocolate, chopped 50g plain gluten free flour 35g cocoa powder 1/4 tsp gluten free baking powder 1/3 cup fruit mince 3 eggs, lightly whisked Gluten free icing sugar, for dusting

Preheat oven to 180 degrees Celsius. Line a lamington tray (approx 28cm x 18cm) with baking paper.

In a medium, heavy based saucepan over low heat melt together the butter, sugar and chocolate. Do not boil the chocolate mixture. You simply want it all to melt and the sugar to dissolve so that it's not gritty. Allow to cool.

In a medium sized bowl whisk together the gluten free flour, cocoa and baking powder. Add in the fruit mince, cooled melted chocolate mixture and the whisked eggs. Stir until just combined. You don't want to over mix it as this will result in a chewy brownie.

Pour into the prepared lamington tray and bake for approximately 30-35 minutes. Allow to cool. Dust with icing sugar and serve. Will keep for up to four days in an airtight container. If keeping for this long, then dust with icing sugar just before serving.

Shortbread 125g butter, softened 50g castor sugar 150g gluten free plain flour 45g fine rice flour (brown or white works, so long as itâ&#x20AC;&#x2122;s finely ground) Preheat oven to 150 degrees Celsius. Line a baking tray with baking paper.

Cream the butter and sugar. Sift over the flours and mix in. Roll or press out to form a round approximately 20cm across, it should be about 1cm thick. Lightly score with a long cook's knife, prick with a fork to make a pretty pattern and pinch the edges together.

Bake for approximately 35 minutes. Allow to cool before cutting with a sharp knife.

Will keep in an airtight container for two weeks. Careful though, it's delicate!

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Fruit Mince Makes about 3 cups

Fruit Mince TART Makes 1 large tart 125g butter, cold, cubed 100g gluten free icing sugar, sifted Pinch salt 250g gluten free plain flour 2 egg yolks 2 tblspn ice cold water

1 (170g) large apple, grated 100g dates, chopped 500g dried fruit mix 1/3 cup (140g) apricot jam or marmalade ½ cup (100g) brown sugar 1/4 cup (60ml) rum 1 1/4tsp cinnamon ½ tsp nutmeg 1/8 tsp allspice * or substitute the above 3 spices for 2 tsp mixed spice Zest 1 orange In a large bowl mix all ingredients together. Spoon into sterilised jars and store in a cool, dark place for 1-4 weeks before using. Turn upside down halfway through storage.

In a food processor whiz together the butter and dry ingredients to form fine crumbs. Add in the egg yolks and whiz; if it needs a little extra moisture add a tablespoon or two of cold water. Whiz again until the pastry forms a ball. If your pastry is really soft then you may need to do this by hand.

Form a thick disc, wrap with glad wrap and refrigerate for an hour or two until a little more firm.

Preheat oven to 180 degrees Celsius. Grease your tart tin.

Roll out between two pieces of baking paper to about 5mm thick in a size and shape to suit your tart tin. I used a 34cm x 11cm fluted tart tin (ensure it's one with a loose bottom), however this pastry will suit up to a 30cm round tart tin. Carefully place your pastry into the tin; if it cracks it will easily be pressed back together. You should have a little left over pastry, set this aside. Fork the bottom of your tart pastry. Pop in the freezer* for 20 minutes to firm up. Line with baking paper, fill with pie weights or dried beans or rice and bake for 10 minutes.

Remove from oven, carefully remove the pie weights and baking paper and spoon in your prepared fruit mince, I used about 1½ cups. Roll out your remaining pastry and cut out with star shapes, or whichever cute Christmassy cutter you have on hand. You could also cut strips with a knife and layer like lattice. Return to the oven until the pastry is golden brown, about 20-30 minutes.

Allow to cool in tray before carefully removing and placing onto your serving platter. *If you need you can freeze this base at this stage, ensure you line the base with baking paper and cover in glad wrap before freezing for up to a month. Simply cook from frozen when needed.

This pastry can also be made into individual fruit mince tarts, making approximately 12 lidded tarts. Simply adjust the cooking times for the tops to ensure they don't burn and be sure to ALWAYS blind bake your pastry or the fruit mince will soften the pastry. I'm told a little egg white whisked and brushed on the top of the pastry base before blind baking can assist with the pastry not taking in moisture from the tart's filling.

Christmas Cake Slice

86. www.glutenfreescallywag.com

Adults Only Rumballs

Fruit Cake Slice Makes 1 lamington tray 600g dried fruit mix 2 tblspn marmalade or apricot jam 1/3 cup sherry 120g butter, softened 120g brown sugar 2 eggs 150g gluten free plain flour 1 tsp mixed spice 1/3 cup sherry, for brushing Preheat oven to 120 degrees Celsius. Line a lamington tray with baking paper.

Combine the fruit, marmalade and sherry, stir and leave covered for a few hours, or overnight.

Cream together the butter and sugar. Add the eggs, one at a time. Add the fruit mixture and sift over the flour and spice. Fold in.

Pour into the prepared tray and bake for approximately 1 hours and 30 minutes. If browning too quickly cover lightly with alfoil.

Keep the cake in the tin to cool on a rack. Brush with 1/3 cup sherry, cover with a tea towel and allow to cool overnight. Unwrap from tea towel, keeping the baking paper on the cake as this will help to keep it moist. Wrap tightly in a couple of layers of glad wrap.

Will keep for approximately 6-12 months if stored correctly in the glad wrap in an airtight container.

Brush every few months with a little sherry for a really deliciously potent cake.

Before serving remove from wrap and baking paper.

Brush the top of the cake with a little warm apricot jam or warm water. Roll out a packet of royal icing to 4-5mm thick and carefully layer on top of the cake.

Cut out a few star shapes for a little festivity. Cut into 4cm x 8cm bars. You can wrap these individually in little cellophane bags with a pretty ribbon to make sweet hostess gifts.

Enjoy with some tawny.

88. www.glutenfreescallywag.com

ADULTS ONLY Rum Balls 500g gluten free pudding or Christmas cake, crumbled 50ml rum, port or your choice of adults only liquor, Cointreau would be a nice change 250g dark chocolate, melted Chocolate sprinkles, coconut or cocoa to roll In a medium bowl mix all ingredients together. Working quickly roll teaspoon or tablespoon sized balls and roll in your choice of sprinkles, coconut or cocoa.

Keep in an airtight container in the fridge for up to 3weeks

Christmas Pudding Makes 2 x 1 kilogram (or thereabouts) puddings It's always best to make 2 Christmas Puddings 400g mixed fruit they taste so good next year!

250g plump raisins 1 (100g) apple, grated Zest 1 orange 1/3 cup (80ml) rum 250g butter 250g brown sugar 4 eggs 125g fresh gluten free breadcrumbs 125g gluten free plain flour 3 1/2 tsp cinnamon 1 1/4 tsp nutmeg 1/8 tsp allspice Mix together the mixed fruit, raisins, apple, orange zest and rum in a bowl, cover with glad wrap and let sit overnight.

Grease 2 x 8 cup pudding basins and pop a little circle of baking paper on the bottom. Make sure these both fit into your large pot to steam, or you can steam them one after another.

Cream together the butter and sugar until light. Add the eggs, one at a time, mix well. Stir in the soaked fruit and the remaining dry ingredients. Make sure the flour and spices have been sieved and mixed well beforehand.

Halve your mixture between the prepared pudding basins. Cover with 3-4 squares of baking paper that is large enough to go past the small rim of your pudding basin. Then cover with a square of alfoil. Tie tightly around the bottom ring of the pudding bowl with some twine or bakers string to ensure no water gets into the pudding.

Place your puddings into your steamer basket or in a large pasta pot (you know the kind with the insert that goes to an inch above the bottom of the pan?), or I use a small cooling rack that fits inside my largest pot. Pour boiling water around the puddings so it comes two thirds the way up the pudding basins. Cover with the lid and steam for approximately 6 hours on a medium-low simmer. Top up with boiling water as you go.

Carefully remove pudding basin from the water and remove the foil and baking paper. Test that it's cooked by inserting a skewer, it should come out clean. Keep the pudding in the bowl and cover with a tea towel to cool overnight.

Turn out and wrap in glad wrap and then alfoil. Best eaten when left to 'mature' for a month, but it still tastes delish after one day!

Serve with some warm gluten free vanilla custard and a little cream.

90. www.glutenfreescallywag.com

Christmas Pudding

THANKYOU for sticking around and reading the second issue of The Gluten Free Scallywag Christmas Magazine! I hope you enjoyed the recipes and perhaps entered some of the giveaways?!

I'd love to hear your feedback, or know that you're sharing the mag with friends so, please, come over and SAY HI to me on Facebook & Twitter!

I'm off for a gorgeous holiday in Margaret River this Christmas where I will be relaxing at a local beach and/or winery with family and friends.

I hope you have a most wonderful of festive season and I look forward to seeing what 2013 has in store!

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Š Jasmine Davies (The Gluten Free Scallywag)