Delicious South African Buttermilk Rusks

 

This is a firm favorite for camping trips or for kids breakfasts when they have sleep overs!

This recipe is from the Snowflake Book of Baking (Available here)

Delicious South African Buttermilk Rusks

Ingredients:
1.5kg Self Raising Flour
3ml Salt
10ml Cream of Tartar
500g Butter
430ml Sugar
500ml Buttermilk

Method:
1. Sift dry ingredients together
2. Melt butter and sugar together and add with buttermilk to dry ingredients.
3. Mix well.
4. Spread the mixture over a baking sheet.
5. Bake in a preheated oven at 180*C for 1 hour.
6. Slice into fingers (3 x 9) and arrange onto a drying rack. Dry these overnight in a warming drawer or in a cool oven of 50*C.
7. Makes about 55 depending on size.

Day 21 - Coconut Macaroons (g,w,d free)

Coconut Macaroons

This recipe for Coconut Macaroons is a lovely way to use up extra left over egg whites. I had some left over after making the Rum & Raisin Chocolate Ice Cream so quickly used them up in these yummy Macaroons. They are quick and Easy and of course Gluten, Wheat and Dairy Free. 

Ingredients:

3 Jumbo egg whites

100ml Sugar

1 tsp Vanilla essence

2 C Coconut

Glace Cherries for decoration

Optional: Dark Chocolate!

Method:

1. Preheat the oven to 180*C

2. Whisk the egg whites by hand. (1 minute or so)

3. Slowly add the sugar until combined. Add Vanilla essence.

4. Stir the Coconut through until mixing in nicely.

5. Wet your hands, and roll tablespoons of the mixture into balls and place onto a greased and lined baking sheet.

6. Put a quartered cherry onto each macaroon.

7. Bake for 25 minutes or until golden.

8. Allow to cool on the counter.

Yummy Ideas: Dip them into melted Dark chocolate!

Photo credit: Browneyedbaker.com

Day 18 - Lamingtons (with gluten, wheat and dairy free)

These tasty little treats known as Lamingtons are absolutely delicious. Apparently they're traditionally Australian! They are also a brilliant way to rescue a Chocolate cake, or Vanilla for that matter, that has flopped. Whether your cake broke while moving it, or baked for too long and is now dry, you can always use the sad remains to make these tasty little delights, and no one will even know!!! And if you don't have a sad cake, you can start from scratch with my recommendations below.

Photo Credit: EatLittleBird.com

Lamingtons

Ingredients:
1 x Chocolate or Vanilla Cake (If you're starting from scratch, use this yummy Gluten Free Chocolate cake recipe, Chocolate Cake, or this Madeira Cake recipe, and bake a square or rectangular cake. Allow it to cool. It cuts best if its a day old, or else just freeze it a bit)
1 x Batch of this Ice Cream Chocolate Sauce or why not try the Glorious Fudge Ice Cream Sauce
Desiccated Coconut

Method:
1. Cut the cake into squares. Prepare a plate with coconut.
2. Spear each piece of cake with a fork and dip into the hot syrup. Do NOT soak.
3. Roll the square in the coconut to coat it fully.
4. Place on a wire rack to set.
5. Repeat with all the squares.

Note: for coloured Lamingtons first colour the coconut with food colouring.

Day 17 - 30 Day Bran Muffins

These 30 Day Bran Muffins are a fantastic staple to keep in your fridge. Mix the batter up once and only bake as many muffins as you need at a time. This means freshly baked muffins every time! The Bicarbonate of Soda allows the mixture to rise in the oven, even days after mixing.

Photo Credit: Tasty Kitchen.com

30 Day Health Muffins

Ingredients:
2 Eggs
1/2 C Oil
1 1/2 C Soft brown sugar
2 C Milk (DF: Rice milk)
2 C Cake flour
1 1/2 C  Wheat Bran
(or 1 1/2 C Flour plus 2 C Whole Wheat flour aka Nutty Wheat)
1 tsp Salt
1 tsp Vanilla Essence
2 tsp Bicarbonate of Soda
1 C Raisins, or fruit cake mix, or 1 grated apple plus 1/2 C Raisins

Method:
1. Whisk eggs, oil and sugar together.
2. Add remaining ingredients and mix until combined.
3. Pour the mixture into an air tight container and allow to stand in the fridge overnight.
4. Spoon into Silicon muffin cups, filling each two-thirds full.
5. Bake in a preheated oven at 180*C for 20-25 minutes.
6. Serve fresh and hot with butter!

Makes 48

Day 16 - Tiramisu

Today is my Precious Husband's Birthday so in honour of him, I'm sharing the Tiramisu recipe that I made especially for him today. I found the basic version on the Bakers website, and made some adjustments.

Photo Credit: askchefdennis.com

Tiramisu

Ingredients:
1C Strong black coffee
1/4 C Brandy or Kahlua (Optional)
1 Pkt Boudoir Biscuits (200g)
3 Jumbo eggs, separated
1/4C Castor sugar
2tsp Vanilla essence
1 tub Marscapone Cheese (250g)
1 C Cream, stiffly beaten
2 Tbs Cocoa powder

Method:
1. Combine the coffee and Kahlua in a flat bottomed dish.
2. Dip half the biscuits in the coffee (don't soak) and lay them in the bottom of a 20cm square dish.
3. In a mixing bowl, beat the egg yolks and sugar until thick and pale.
4. Add the vanilla and mix well.
5. Add the Marscapone and mix lightly until just combined.
6. Lightly fold in the cream, then add the beaten egg whites and continue to gently fold it in.
7. Pour half the cream mixture onto the biscuits.
8. Now repeat the 2nd step with the remaining biscuits, and layer them on top of the cream mixture.
9. Now take the remaining cream mixture and pour this on top, smoothing it our gently.
10. Chill the Tiramisu until its firm (about 6 hours) and sprinkle the cocoa powder on top just before serving!

Serves 10-12

Day 11 - Chocolate Self-Saucing Pudding (WF, GF, DF)

This Self-Saucing Chocolate Pudding as absolutely to-die-for!!! It makes a beautiful crisp crust while also having a delicious smooth chocolate sauce inside!

Photo credit: kiwifaves.co.nz

Chocolate Self-Saucing Pudding (Wheat, Gluten & Dairy Free)

Ingredients:
50g Butter or margarine (Df: Use Wooden Spoon Margarine)
200ml Sugar
1 Egg
1C Flour (Gf: Use a gluten free flour mix)
25ml Cocoa Powder
15ml Baking Powder
2ml Salt
200ml Milk (Df: Use rice milk)

Method:
1. Cream butter and sugar.
2. Add egg and beat until light and fluffy.
3. Add the dry ingredients alternately with the milk. Mix well.
4. Spoon the mixture into an oven proof casserole dish.

Syrup Ingredients:
1C Water
1C Brown sugar
25ml Cocoa powder
5ml Vanilla

5. Mix all the syrup ingredients, except the vanilla essence, in a saucepan.
6. Heat until sugar has dissolved and mixture starts to boil.
7. Pour the Syrup over the the batter and bake in a preheated oven at 180*C for 30 minutes.
8. Serve hot with Ice-cream or custard

Serves 6-8

Day 10 - Coconut & Honey Cake (wheat,gluten & dairy free)

This Coconut & Honey Cake is one of my all time childhood favorites. My Oma used to make it on special occasions. It is a lovely moist cake with a delicious crispy topping. Delish!

Coconut & Honey Cake (wheat, gluten and dairy free)

Ingredients:
75g Butter (Df: Use Wooden spoon margarine)
150ml Milk (Df: Use rice milk)
2 Eggs
1C Castor sugar
1C Flour (Gf: Use a gluten free flour mix 275ml)
5ml Baking powder
Pinch of salt

Topping Ingredients:
100g Butter (Wooden spoon margarine)
1C Coconut
50ml Honey
50ml Milk (Rice milk)
50ml White or Brown sugar

Method:
1. Preheat the oven to 180*C. Grease a 23cm cake tin.
2. In a jug, melt the butter and milk in the microwave. Allow to cool until lukewarm.
3. In a mixing bowl, beat the eggs and sugar until fluffy. Add the lukewarm milk and mix.
4. Add the flour and salt and mix well until smooth.
5. Pour the batter into the cake tin and press lightly, removing air bubbles.
6. Bake for 35-40 minutes.
7. To make the topping: Heat the topping ingredients in a saucepan until boiling, keep warm.
8. Invert the cake on to an oven proof plate and spoon the topping on top.
9. Place the cake under the grill until browned, but watch out that it doesn't burn!

Makes 1 delicious cake!

Day 3 Bonus! - Cream Puffs

Photo Credit: Myrecipes.com

This is a stunning recipe for Cream Puffs that my work colleague from 13 years ago shared with me. These are little puffs of heavenly delight and are very easy to make. If you melt a slab of chocolate and drizzle it over the puffs you'll have Chocolate Eclairs.

Cream Puffs

Ingredients:
2 Tbs Margarine
150ml Water
3/4 C Flour
2 Eggs
1 tsp Vanilla Essence
Pinch of salt

Method:
1. Melt the margarine in a saucepan, add the water, and remove from heat.
2. Add sifted flour and stir the mixture until it forms a sticky ball in the saucepan.
3. Allow it to cool.
4. Add Vanilla essence and salt.
5. Add beaten eggs one at a time ad beat the mixture until i is sticky and glossy.
6. Pour the mixture into a piping bag (or a ziplock bag that you cut the corner off of) and pipe 3cm long strips on to a greased baking ray. (balls also work, as do 6cm long strips.) Use the largest nozzle tip or cut the hole so your pinky fits through.
7. Bake them at 180 degrees C for + 1/2 hour.
8. Allow them to cool, slit them in half, and fill with cream or custard.

Optional: Melt a slab of chocolate over the Puffs to make Chocolate Eclairs. Yum!

Day 2 - Scrumptious Oatmeal Cookies (WF, DF)

I found this recipe via pinterest and decided to give it a bash yesterday. Well these cookies are delicious!!! They are large, crispy, although chewy cookies with a delicious cinnamon-chocolate and raisin flavour. They make quite a large batch which is great, that way you still have some cookies left to put in your cookie tin after you’re done baking! (I must have gobbled at least 10 while baking) This is a Martha Stewart recipe which I have slightly altered. (Original here)

From Martha Stewart.com

Scrumptious Oatmeal Cookies (Wheat free, Dairy free)

Ingredients:
1 ½ C Oats plus 3C Oats
30ml Cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature (250g) (DF: use Wooden Spoon Margarine + 10ml Oil)
3/4 cup Sugar (You could even use a little less)
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips (DF: Use dark chocolate chips)
3/4 cup raisins (or 1/2 of you don't want them as sweet)

Method:

1. Preheat oven to 180 degrees (350 F). 

2. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.

3. In a large bowl, using a mixer, beat butter and sugars until light and fluffy. 

4. Beat in eggs and vanilla. 

5. With mixer on low, gradually add oat mixture, beating until combined. 

6. Fold in chocolate chips, raisins, and remaining 3 cups oats.

7. In batches, drop balls of dough in 1 tablespoonful mounds onto a greased baking sheet, 12 per tray. 

8. Bake until cookies are golden brown at edges for about 18 minutes.

9. Allow them to cool for a minute and then transfer them to a wire rack and allow to cool completely. They will harden as they cool.

Makes about 50 large Cookies!

Day 1 - Classic Lemon Meringue Pie! (Gluten free)

I can think of no better way than to start a 31 day Challenge with the Classic Lemon Meringue Pie! This recipe is a gem that was passed on to us by my Friend Candice's Mum, Cicile. The base is a lovely short crust and is so easy to make. Here in South Africa it's spring and you can buy bags of lemons cheap as chips! I prefer using fresh lemons to the bottled version.

Classic Lemon Meringue Pie (with Gluten free notes)

Ingredients:

90g Butter

30ml Castor sugar

185ml Flour (GF: use gluten free cake flour)

85ml Cornflour / Maizena

20ml Milk

400g Can of Condensed milk

2 Eggs, separated

10ml Lemon rind

125ml Lemon Juice

60ml Extra Castor sugar

Method:

1. Preheat the oven to 180 Celcius.

2. Grease a large pie dish.

3. Cream the butter and castor sugar in an electric mixer, then gradually add sifted flour and maizena and mix well, add the milk and mix until the mixture resembles fine bread crumbs.

4. Pour the crumb mixture into the pie dish and spread evenly over the dish. Use the back of a spoon to press the base firmly into the dish, making sure to go up the sides.

5. Prick this with a fork and bake at 180 degrees for 15 minutes.

6. In the mean time, combine the condensed milk, egg yolks, lemon rind and juice in a bowl.

7. Remove the base from the oven and pour the lemon mixture on top. Bake for a further 10 minutes.

8. Beat the egg whites until soft peaks form. Gradually add extra sugar and beat until dissolved.

9. Spread the meringue mixture over the filling and bake for a further 10 minutes or until the peaks are golden brown.

10. Allow the Lemon Meringue Pie to cool in the dish before cutting.

Enjoy!!!

Kaas Koekjes (Cheese Biscuits)

I'm very emotional as I write this now, as my beloved Oma from whom I got this recipe passed away just last month. I love you Oma and am so grateful for everything I've learn't from you, and for everything that you've passed on! Including this recipe :)

Kaas Koekjes

Ingredients:
2 C Flour
250g/625ml Grated cheese
250g Butter
2ml Salt
1ml Baking powder
Apricot Jam

Method:
1. Combine all the ingredients.
2. Roll the mixture into small balls and push a small dent into the middle of each (use the back of a wooden spoon) forming a little bowl.
3. Fill each little well with apricot jam.
4. Bake on a greased baking sheet for 15 minutes at 200*
5. You can top up the jam just before serving.

Makes between 48 and 60

(Photo from http://www.tastemag.co.za)

Easy Cheesecake (With Wheat free alterations available)

Easy Cheesecake (With Wheat free alterations)




Ingredients:
2 Cups Cremora
1 Can Condensed milk
1 tub smooth Cottage Cheese
Lemon Juice
1 Packet Tennis Biscuits (3/4 might be ample) (WHEAT FREE: I make 1/2 a Chocolate Brownies batch as a thin base - YUMMO!)
Optional: Fresh berries for topping

Method:
1. Crush the tennis biscuits and lay in a dish (a whole packet seems too much)
2. Mix the first two ingredients.
3. Add Cottage Cheese and mix well.
4. Add lemon juice to taste. (I think I gave mine 5-6 squeeze's from the lemon juice bottle)
5. Pour the cheese mixture onto the crumbs.
6. Allow time to set in the fridge.

Note: I have previously arranged whole biscuits onto a tray (not touching) and then put the cheese mixture into a piping bag with a large nozzle and piped this onto the individual biscuits. Allow to harden in the fridge.



or you can top them with another biscuit to make a sandwich like Happy Home Baking does here below.


Very Yummy!!!

Serves at least 12 depending on how you cut it.

Easy Marshmallow Fondant Icing

I usually don't enjoy Fondant icing, I think it tastes bad, but the Marshmallow Fondant Icing tastes DELICIOUS!!! So not only is it easy to make, it's also a pleasure to work with, and it keeps in the fridge for months but it's also yummy! This Icing can be used to Ice a Christmas fruit Cake, a wedding cake etc or to shape flowers and figurines with.

Easy Marshmallow Fondant Icing

Note on Coloured marshmallows: 
If you need to make white icing, then only use white marshmallows. I usually seperate my bag of pink and white marshmallows, and make a batch of white and a batch of pink. Use the pink icing to make any shade of pink, red, purple or orange. Use the white Icing to make white, blue, green, yellow.

Ingredients:
225g Marshmallows
1/2C Wooden spoon Margarine (White Margarine)
450g Sifted Icing Sugar
Food colouring
Maizena (Corn flour)

Method:
1. Put the marshmallows in a microwavable bowl with a spoon of water. Microwave this on high for 1 minute, stir and micro again for a minute. It should be runny.
2. Add the Margarine and stir.
3. Add half the sifted icing sugar and stir, add more sugar until it forms a lumpy ball that cannot be stirred but needs to be kneaded instead. BE CAREFUL IT'S HOT!!!
4. Keep adding sugar until a nice dough like ball is formed that doesn't stick to your fingers.
5. Now add food colouring if needed, until the desired colour is achieved.
6. Dust the table top and rolling pin with Maizena (or icing sugar) and roll or shape the Fondant Icing as you please.
7. Any remaining Fondant icing can be stored in a ziplock bag in the fridge until next time.
8. If any Icing hardens before you were done with with it, you can microwave it for a couple of seconds to soften and revive it again.
9. Remember that when icing a cake with Fondant Icing, you need to first ice the cake with a layer of Butter Cream Icing. This helps it to stick.

Here are some pictures of Caked that I've decorated using this recipe.








So as you can see the possibilities are endless!!! HAVE FUN!

Ginger Bread Men Muffins

A Friend of mine Adri, gave me this darling Ginger Bread Man baking tray for my birthday and I couldn't wait to try it out!
 

It was Danica's 10th Birthday Party this weekend so we thought it was a perfect opportunity to make some cute little Gingerbread men, except she wanted them iced as little Bikini Girls

and Beach Boys!

The pan came with a recipe and it worked like a charm. These aren't biscuits, but more like little cakes/muffins.

Gingerbread Men (Gluten, Wheat & Dairy free option available)

Ingredients:
1 1/2 C Flour (Gluten free flour)
1/4 C Brown Sugar
1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 Tbsp Cocoa Powder
1 tsp Cinnamon
1 tsp Ground Ginger
1/2 C Margarine (Dairy free Margarine like Wooden Spoon)
1/2 C Syrup
1 Egg
1/2 C Hot water

Method:
1. Preheat your oven to 170*. Lightly spray the tray with non-stick spray.
2. In a bowl, combine flour, sugar, baking powder, bicarb, cocoa, cinnamon & ginger.
3. In a jug mix margarine, syrup, egg and hot water until well combined.
4. Pour the liquid into the dry ingredients and mix with a beater for 2 minutes.
5. Spoon batter into each man, less than half way up. (it will rise)
6. Bake for 15-18 minutes. Allow them to cool in the pan for 5 minutes before gently removing each man onto a cooling rack. (Note: If the muffins rose too much at the tummy, I cut them flat while still in the pan)
7. Make glace' icing (mix 200g icing sugar, with a couple of drops of water until it's the right consistency  smooth but not runny. Add colouring if desired) and pipe clothes or decorations onto each man.

* This recipe would make ginger muffins just as nicely in a regular muffin tray

Makes 18 Gingerbread people

South African Malva Pudding (G, W, D Free)

This recipe comes from my Oma Jeltje's kitchen and is an all time favorite!!! She knows that it is Malcolm's favorite dessert so she used to make it for him every time we'd go there for supper. Now that we live in Knysna, we miss out on her amazing home-cooked meals. :( Sniff
NOTE: To make this wheat, gluten and dairy free follow the brackets ()

South African Malva Pudding

Ingredients:
5ml Bicarbonate of Soda
1/2 C Milk (Rice milk)
200g Flour (Use Gluten free flour)
5ml Baking Powder (gluten free)
100g White Sugar
2 Eggs
30ml Smooth Apricot Jam
20g Softened Butter (dairy free margarine like Wooden Spoon)

Sauce:
1 1/2 C Water
1C Cream (Rice milk)
1/2C Margarine
1/2C White sugar
1 tsp Vanilla essence

Method:
1. Preheat your oven to 180*. Spray a 2l casserole dish (make sure of size!)
2. Dissolve the Bicarb in the milk. Set aside.
3. Measure all the other ingredients into a large mixing bowl, add the soda milk and blend until smooth.
4. Spoon the mixture into the casserole dish and bake for 25-30 minutes.
5. While you wait, heat the sauce ingredients until sugar dissolves.
6. Pour the hot sauce over the pudding as it comes out of the oven. Allow it to soak in.
7. Serve hot with custard or ice cream.

Serves 10                  ~ Double to make for a crowd of 20!

Beer Box Chocolate Cake

It's Malcolm's Birthday this week, so to celebrate we're having friends over for a Braai and Cake. I decided to make a Beer Box Cake as it makes a LOT of cake, easily, with little fuss. Like I said it's big, so use your biggest mixing bowl for step 2, and a +700ml Jug for step 1. Be assured the cardboard box won't catch alight ;) (P.S. I don't know this baby...but he's gorgeous!)

Beer Box Chocolate Cake

Ingredients:
500ml water

150ml oil
150ml cocoa
2 teaspoons vanilla essence

8 eggs
3C Castor Sugar

3.5C Flour
6 Tsp Baking Powder
1/2 tsp Salt

Icing Ingredients:
500g Packet Icing sugar
4 Tbsp Cocoa
1 Tbsp Butter

Method:
1. Boil together water, Oil, water and vanilla. Be careful not to over boil as the mixture will overflow.
2. Beat the eggs and sugar until creamy in a large mixing bowl.
3. Add Flour, Baking powder and Salt to the egg mix and fold in.
4. Fold boiled mixture to egg mixture – don’t over mix.
5. Line a beer box with foil (shiny side out) and pour the mixture in to it.
6. Bake at 180*C for 40-50 minutes.
7. Mix the icing ingredients until soft, add milk if necessary.
8. Spread over the surface of the cake.

Makes 1 enormous cake! (at least 24 squares)

Mamma's Meringue Nests

This is a favorite of mine that comes from my mothers kitchen. This has become a New Years Eve  Tradition, first in my mothers home and now in ours.

Mamma's Meringue Nests

Ingredients:
4 Large Egg Whites
1 C Castor Sugar
5ml Lemon Juice
70ml Icing Sugar
Rice baking paper
2 Baking trays/Sheets
Piping/Icing tubes
Optional treat: 1 Slab of Dark chocolate

Method:
1. Whisk egg whites until stiff and dry
2. Add the Castor sugar a Tablespoon at a time while beating, for 8 minutes.
3. Prepare a baking tray with rice paper so the meringues wont stick to the tray. (Trust me, no amount of greasing will work!)
4. Spread a Tablespoon of the mixture into a circle about at wide as a coffee mug.
5. Repeat, about 6-8 times per tray.
6. Now put the remaining mixture into a piping tube or nozzle and make nest wall on each circle. (usually 2x high)
7. Bake for 2 hours at 100*
8. When they come out of the oven, let them rest about 20 minutes.
9. Gently peel the rice paper off them (don't worry if some remains, it's edible :) )

Optional Treat: Melt the broken slab of chocolate over low heat or in the microwave, be careful not to burn it! Take it slow. Now take a nest and coat the bottom with chocolate, repeat for the rest.

Serve them with seasonal berries and cream!

Makes about 8

Gluten Free Red Velvet Cake

Here is a Gluten Free Red Velvet Cake Recipe that seems to crop up all over the net, so I thought it's worth a try. Will let you know what we think!

Gluten Free Red Velvet Cake

Ingredients:

245g (1 3/4 cup) gluten-free flour (check that it contains Xanthan gum)

3/4 tsp salt

3/4 tsp baking powder

2 tablespoons unsweetened cocoa powder

1 cup sugar

3/4 stick (6 tablespoons) unsalted butter (D.F. use Wooden spoon Margarine)

2 extra large eggs

1 tsp pure vanilla extract

1 tsp cider vinegar

1 cup semi skimmed milk

Red food colouring

Method:

1. Preheat oven to 165C

2. Grease 2 x 22cm round cake tins.

3. Sift the dry ingredients into a large bowl and stir well.

4. Beat in the butter, eggs, vanilla and vinegar.

5. Stir in the milk, and mix well to combine. 

6. Add red food coloring a drop at a time until the desired color is reached. Ensure mixture is well combined and the colour is even.

7. Divide batter between the cake tins.

8. Bake for about 25 mins until cakes bounce back when lightly pressed

9. Place on rack to cool

Cream Cheese Icing

Ingredients:

200g cream cheese

400g icing sugar, sifted

70g butter, softened

Instructions:

1. Beat the butter until creamy.

2. Add the cream cheese and beat gently, don't over mix.

3. Add the sifted icing sugar and beat until you have a soft, well combined icing.

4. Put one cake onto a serving plate. Ice the top of this cake and place the next one on top of it.

5. Ice the top and sides of the cake.

Belinda's Health Rusks

Photo credit: biscuitbarrel.wordpress.com

This is another treasure, also from Belinda Buckland. Once you have tasted these fabulous, typical South African Rusks, you won't go back to buying rusks from your store. You'll be hooked! And guilt free!

Belinda's Health Rusks

Ingredients:
500g Margarine, melted (I use Stork bake)
#5 Cups Nutty Wheat
#2 Cups Sugar
#1 Cup Coconut
#3/4 Cup Sunflower seeds
#1/4 Cup Linseeds
#1/2 Cup Sesame Seeds
#8 tsp Baking Powder
#1/2 tsp Salt
2 Eggs, beaten
500ml Buttermilk
2 tsp Cream of Tartar
1 tsp Baking Soda
5 Cups Flour

Method:
1. Preheat oven to 180* C
2. In a LARGE bucket, combine all the # ingredients.
3. In a jug mix Buttermilk, cream of tartar, and baking soda.
4. Add the melted margarine to the bucket and mix.
5. Add the eggs to the buttermilk jug. mix.
6. Add the jug contents to the bucket contents and mix.
7. Add the 5 Cups flour and knead to form a stiff dough.
8. Spread the mixture onto 2 or 3 baking trays, using a rolling pin to flatten and smooth out.
9. Bake for 45 minutes, swap the trays around half way during baking time to ensure even baking.
10. As they come out the oven use a sharp knife to cut the rusks.
11. Gently lift them onto the oven shelves, leaving space between them so that the air can circulate.
12. Turn your oven down to between 60*C and 100*C and allow the rusks to dry. This may take up to a day and you might want to turn them over to ensure even browning.
13. Now reward yourself with the fruit of your labour! Make a cup of tea, sit back and relax as you sink your teeth into a gorgeous crunchy, healthy rusk! Well done!!!

Delicious Crumpets (W,G,D Free)

This is my favorite Crumpet recipe, which I got from my friend Monique Donnell. Her family also struggles with allergies and this recipe has become a firm favorite in both our homes!

Crumpets ~ Wheat, Gluten and Dairy Free

Ingredients:
2 Eggs
3/4 Cup Rice Flour
1 Tbsp Baking powder
1/4 Cup Oil
1/4 tsp Salt
2 Tbsp Sugar
3/4 tsp Xanthan Gum
1/2 tsp Vanilla Essence
1 Cup Rice Milk

Method:
1. Place all the dry ingredients in a medium sized bowl. Mix the wet ingredients in a jug and add to the bowl. Mix well.
2. Heat a frying pan to medium heat.
3. Spoon the batter in circles.
4. Cook until small bubbles appear on top and the bottom is lightly browned.
5. Flip and cook the other side.
6. Serve with Maple syrup and bacon or BILTONG!!!

Enjoy!

Serves 2-3