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HOW TO USE PSYLLIUM HUSKS TO REPLACE EGGS

Place 2 tsp Psyllium Husks in a small bowl and pour over 1/2 cup (125ml) boiling water, stirring constantly to ensure that the psyllium does not form lumps. Set aside for 5 minutes until a gel like consistency is formed. This mixture will replace two eggs in baking recipes. Recipe submitted by Allergy MenuÂ

Know your Oils

I donâ€™t know about you, but I feel completely overwhelmed at times as to what oil I should or shouldnâ€™t be using and for what purpose. There is so much varying critique in the media, from organisations and nutritionistsâ€¦who do you believe? The truth is that you just have to make a decision, because indecision [...]

Feedback & Winners from the Focus on Liquid Nourishment & Food on the Go!

CLICK & WIN – WINNERS! Yeo’sÂ 1 Yeo’s apron, 1 Plastic pencil case, 1 Recipe booklet, 1 Chinese New Year red packet.Â 10 chances to WIN – M. ClarksonÂ QLD C Williams QLD A Payne, Victoria E McLaughlin – van DijkÂ NSW 2153 D WintonÂ VIC Anne Â NSW E Free, Victoria R Hoolihan Qld A [...]

Do we need to Supplement?

After attending a recent talk by Dr Peter Dingle, I purchased his book â€œA Supplement a day keeps the doctor awayâ€. Briefly Dr Peter Dingle has spent the last 25 years as a researcher, educator, communicator and author. In this book he talks about the science behind why we need to supplement our diet, the [...]

IS GRAZING MAKING YOU FAT?

Health experts often say that having several small meals a day can really help activate your metabolism so grazing could be a good idea for those wishing to lose weight. I myself find it hard to do this and prefer, like many people to have 3 meals a day and snacks, but it does depend [...]

Date & Ginger Cakes with Brown Sugar Frosting

165g brown sugar
125 Gluten Free plain flour
125g butter, softened
160ml buttermilk
40g almond meal
2 eggs, lightly whisked
1/2 cup pitted dates whole
1/2 cup boiling water
1tsp bi-carb soda
2 pieces crystallized ginger, finely chopped (about 1 heaped tsp or use 1 1/2tsp ground ginger
1tsp ground cinnamon
1/2tsp nutmeg

Chop up the dates into small pieces. Place water, dates and 1/2tsp bi carb in a jug and stir. Allow to sit for 10minutes.

Sift flour and spices into a large bowl. Add remaining dry ingredients. Mix to combine.

Remove the dates from the water mixture and add to flour mix. Leave two tablespoons of liquid in the jug and measure the buttermilk to make 160ml. Add along with all other ingredients to the bowl. Mix on low until combined. Scrape down the sides. Beat for a further 2minutes until the mixture is smooth, date and ginger pieces won`t be, of course.

Scoop mixture into 8-9 large muffin cases and bake at 170Deg Celsius for approximately 18-20 minutes. Remove from oven and allow to cool completely before icing.

Gluten Free Brown Sugar Frosting

120g butter, softened
1/4cup soft brown sugar
1 cup gluten free icing sugar, sifted
2tblspn golden syup
1-2tblspn milk

With the whisk attachment beat butter until soft. Scrape down and add brown sugar. Beat for a couple of minutes. Scrape down and add half the icing sugar. Beat for 30seconds or until incorporated. Add golden syrup and remaining icing sugar and beat for 5minutes. Scrape down and if the frosting is too dry add a little milk. Beat again for a few minutes and add milk as needed depending on the consistency you want. This icing was perfect for piping and the brown sugar gives such a wonderfully sweet flavour. This brown sugar frosting would also be perfect with a Gluten Free Chocolate Cake...

Recipe submitted by Jasmine Ann

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