Grain free cinnamon ‘donut’ cupcakes

 
At the recent Quirky Cooking seminar Jo Whitton gave some tips about baking. When she was talking about egg whites she gave her tip for the Grain free cinnamon ‘donut’ cupcakes. 

She said don’t be tempted to fold the egg whites in the Thermomix bowl. She stressed it was important to carefully fold the egg whites into the mixture in another bowl. And by carefully she meant take your time and slowly fold the egg whites into the mixture. This important tip was the make or break for successful cupcakes. Jo said some people had told her they had tried making this recipe and they hadn’t risen, or they had risen and then collapsed. She asked if they had carefully folded the egg whites which they hadn’t. 

This recipe is really easy to make and I already had all the ingredients in my cupboard. I think the reason I had never made these cupcakes is because there wasn’t a picture in the cookbook. I’m all about the photos! 

So I left the seminar inspired to give them a go and they did not disappoint at all. I’m glad I had this tip and took my time carefully folding the egg whites. My cupcakes came out perfectly and were a hit.  I’ll definitely be making this recipe again! 

Beef Stroganoff with cabbage noodles

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The recipe for Beef Stroganoff with cabbage noodles in the Quirky Cooking cookbook is so easy to make and it’s dairy free, gluten free and egg free! With hubby being lactose intolerant it had been a long time since I had made beef stroganoff and this recipe made the wait definitely worth it 🙂

While the recipe is easy it does require some preparation. One of Jo Whitton’s tips she shared with us at her Quirky Cooking seminar was to meal plan and make the basics in advance. This is one of recipes where having the basics already on hand will make it a lot easier and quicker.

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The dairy free sour cream needs to be made in advance and can even be made 3-4 days earlier and stored in the fridge or even frozen if you want to make it well in advance. To make the dairy free sour cream you need soaked nuts and seeds. And while you’re soaking them you can get started on the onion salt.

IMG_4908The onion salt has great flavour and can be added to all sorts of recipes (even as a substitute for savoury yeast flakes) so it is definitely worth making in advance to use when required. All ingredients (except the Himalayan salt and dulse flakes) need to be chopped and then dehydrated for 6 hours. Then the dehydrated ingredients are milled and the salt and dulse flakes are mixed in. This mix needs to be allowed to cool completely before using.

So now that the onion salt is made and the nuts and seeds have soaked you can finish making the dairy free sour cream which is done in minutes 🙂

And that’s the hard part done. If you had made these well in advance then you can just jump straight into making the recipe. If not, you just needed to plan and prepare the day before and then you can get started.

So don’t get put off when you first see this recipe. It is definitely worth it and if you are dairy free then you finally get to have beef stroganoff again. Serving the beef strog on thin strips of cabbage is great if you are grain free or just cutting down on your carbs. If not, then feel free to serve with potatoes or fettuccine.

Quirky Cooking

Jo Whitton is in Perth doing her 2 hour Quirky Cooking seminars for TM5 and TM31. I was lucky enough to earn a ticket to the consultant cooking class last night and loved it! If you have tickets to one of the seminars you will love it!

IMG_7689During the seminar Jo demonstrated:

  • Coconut green chai smoothie
  • Nut butter
  • Beetroot ciabatta
  • Thick coconut cream
  • Chocolate and coconut cake with marbled ganache

I have made plenty of recipes from her cookbook and her blog but I actually hadn’t made any of the recipes she demonstrated last night. And after seeing how easy they were (and having a taste) I definitely feel inspired to give them a go now 🙂

Here’s a few of the tips I learned last night:

  • Add some ice cubes when making smoothies and blend everything for 2 minutes on speed 10 for a very smooth drink
  • Add oil and water when making butter for a nice spreadable butter better than margarine
  • If you don’t have time to activate nuts then do a quick soak (20-30min with boiling water) or roast them. Soaking/activating/roasting will reduce any gut irritability
  • Keep a pizza stone in your oven to help keep the heat in for all your baking
  • Save the pulp when you make coconut milk/cream and use it to make coconut flour

The best tip of the night was to meal plan so you can see what basics you need to make in advance e.g. gluten free flour, dairy free sour cream, coconut cream. If you’re not into meal planning then try to have a day every now and then when you do a big cook up of basics and freeze them. This way you know it’s already done and you can just grab it when you need it 🙂

And the second best tip was to use the substitutions go-to guide on pages 14-15. This guide is great to use when you want to use what you have in your cupboard or if you have an allergy to a particular ingredient. I had forgotten about these pages so it was great to be reminded of this easy reference in the cookbook.

Don’t have the Quirky Cookbook? Contact your consultant or buy your copy online here. Some (not all) of the recipes can be found on the Quirky Cooking blog and if you subscribe to her newsletter you will get a weekly newsletter which includes a recipe, some Q and A’s and a link to her podcast.

Happy cooking xx

Raw Chocolate

IMG_4852I absolutely love this recipe for dairy free raw chocolate from Quirky Cooking! Use it for chocolate molds or make a tray of chocolate bark like I did.

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It is so simple to make and only requires the few ingredients shown above. You can get creative and add what ever you have in your cupboard. Add some dried fruit or nuts or some shredded coconut or goji berries – listen to your taste buds 🙂

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This chocolate recipe is also great for chocolate covered strawberries. Just dip each strawberry into the chocolate and then place in the freezer until it sets. Yum!

Click this link to get the recipe.

Mini impossible quiche

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These gluten free mini quiches from the Quirky Cooking cookbook can also be made dairy free and are so easy to make!

Made with carrot, zucchini and frozen corn kernels and peas this recipe is a great way to get more veggies into those ‘fussy eaters’.

They are a perfect lunch box filler, small snack or a great dish to make when you need to take finger food to a party. Get the cookbook here.