(makes 12 large muffins)
7/8 cup brown rice flour
1 1/4 cup blanched almond meal
1/2 cup tapioca flour or arrowroot
1/3 cup potato starch
2 1/2 teaspoons baking powder
1 teaspoon sea salt
1/8 teaspoon white pepper
1/8 teaspoon smokey paprika
3/4 teaspoon baking soda
1/3 cup Parmesan cheese, grated
1/2 cup chopped fresh finely chopped Italian parsley, or 2 tablespoons dried
1 1/4 cups buttermilk
1/2 cup canola or grape seed oil
2 large eggs
Preheat the oven to 190° C (375° F)and prepare a muffin tray; you can use paper cup inserts, grease them, or use a non stick muffin stay. In a large bowl, mix together the brown rice flour, almond flour, tapioca flour, potato starch, baking powder, salt, pepper, paprika and baking soda. Add in the cheese and herbs. Put the buttermilk or soured milk, oil and eggs into a small bowl and beat lightly until well combined. Pour the liquid into the flour and stir until there are no lumps. Spoon the batter into the muffin tin, dividing it evenly between the cups, and bake until golden brown for 30 to 35 minutes. Allow the muffins to rest in the muffin tray for a few minutes before removing them, then place onto a wire rack to finish cooling. Serve warm or cold.
Notes: If you wish to use these as part of a selection of canapés, bake them in a muffin tray for mini sized muffins. Also, if you want to make these as breakfast muffins, and eat meat, add diced bacon, pre cooked in a frypan with a dash of balsamic vinegar for added flavour.
4-6 large pears
3 tbs unsalted butter
80 gm brown sugar
1/2 tsp ground cardamom
1 pinch of mixed spice
2-3 tbs Grand Marnier (depends on how thin you want the juice)
Peel pears and slice into thick wedges. Heat butter in a frying pan and add pears, sugar and spices. Rain cheat stirring until sugar dissolves, then cook for 5-7 minutes (you may need to stir often), until caramelised. Remove from heat and add Grand Marnier. Serve warm with pan juices and thick cream.
2 cups plain flour
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 ½ tbsp powdered pinger
½ tsp mixed spice
½ tsp nutmeg
1 tsp cinnamon
½ cup of finely diced glace ginger
1 1/3 cup golden syrup
225 gm butter (roughly chopped)
2 organic eggs (lightly mixed)
250 ml full cream milk
Pre heat your oven to 150 degrees, and prepare two standard loaf tins with baking paper. In a large bowl, sift the flour, brown sugar, baking soda, baking powder, ginger, mixed spice, nutmeg and cinnamon. Add the finely chopped place ginger.
In a small saucepan add the golden syrup and butter. Melt over low heat. Add the golden syrup and butter mix, followed by the lightly beaten eggs and milk, to the sifted ingredients. Whisk to combine, then pour into your prepared loaf tins.
Cook the gingerbread for 60-70 minutes or until a skewer comes out clean. If you’re making one large loaf, you will need to cook the loaf for a bit longer. Remove from the oven and leave to cool in the tins for 30 minutes before turning out.
Serve warm with lashings of butter (as long as you don’t have heart disease, or don’t do it too often!!). It is delicious with honeyed yoghurt as well, for something healthier.
To serve as dessert add a warm ginger and caramel sauce and thickened cream or ice cream – if you make it for a dessert, cook in a round spring form tin.