Sew Yummy

make me feel all Eastery….

YUM!

Today is the last day of Term One here in NZ and Briahna is having a shared lunch at school.  Ever eager to show off that the gluten free/dairy free diet can still be yummy – I decided to make some extra yummy Easterish (think Spring in Autumn!) cuppies!

These are so delicious, yeah I taste tested them of course! for breakfast – hehe!

1/2 cup margarine
1/2 cup sugar
1 egg
1 cup gluten free baking mix
1 tsp baking powder
1/3 cup coconut cream
1/2 tsp vanilla essence
1/2 cup coconut

Preheat the oven to 160 degrees Celcius.  Line your mini cupcake pans with papers.

Cream the margarine and sugar with an electric beater until light and fluffy.  Add the egg and mix well.

Add the baking mix, coconut cream and vanilla essence and beat with the electric mixer until well combined. Stir through the coconut.

Spoon the mixture into the pre-prepared pans with a teaspoon.

Bake for 10-15 minutes until well risen and firm to the touch.

Allow to cool for a few minutes and transfer to a wire rack.  Cool fully before icing with pink icing and dipping in shredded coconut it looks better than dessicated.

D.

Updating...

I actually think that Gluten Free Cupcakes are more delicious than ordinary wheat flour ones.  They are lighter in texture and just taste better.  I’d never have known this if my youngest daughter wasn’t gluten and dairy intolerant, but now I do, I’d choose a gluten free one over an ordinary one anytime!

Since it’s her birthday party tomorrow – I thought I’d better get into the kitchen and make her some.  She’s still sick, but I’m guessing she’ll be fine for tomorrow!

Here’s the recipe:

1/3 cup margarine
1/2 cup sugar
1 egg
1 cup gluten free flour (I use healtheries baking mix)
1 tsp baking powder
1/3 cup coconut cream (I like using this as a dairy free alternative in my baking)
1/2 tsp vanilla essence

1. Preheat the oven to 180 degrees Celcius.  Line your mini cupcake pans with cupcake cases.  In a medium sized bowl, use an electric mixer on high speed to cream the margarine and sugar until light and fluffy.  Add the egg and mix well.

2. Add the gluten free flour, baking powder, milk and vanilla, and beat with an electric mixer on medium until well combined.

3. Using a teaspoon, spoon the mixture into the pre-prepared cupcake pans.  Bake for 10-15 minutes until well risen and firm to the touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

What to do with the seven 500gm bags of dried Apricots I picked up from the supermarket for 99c a bag?!

Why, make jam, of course!

Very,very delicious apricot jam – 500gm of dried fruit makes 3 large jars!

Ingredients
500 gms Dried Apricots
1  litre Water
1 kg White Sugar
1/2 packet of Kings Jam Setting Mix
Jars

Put the apricots into large bowl and cover with the water.  Leave to soak overnight.  I left mine in the fridge.

Pour the apricots and water into a large saucepan. Cook on medium heat for 10-15 minutes, or until the apricots become soft.

Add sugar and stir until dissolved.

Reduce the heat and let the jam simmer. Great tip: Sterilise jars now,  whilst the jam is simmering. Stirring occasionally over the course of one hour, or until the jam gels when tested. Pour into sterilised hot jars.  Let stand until cold and then seal.

This recipe makes some very delicious jam, much tastier than the store bought kind.  And, for me very cheap – I’m thinking around $2ish for all three jars!!!

I also bought eight 1kg bags of Sultanas and seven 1kg bags of Prunes – what to do with them?  Got any ideas?

D.