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NUTS AND SEEDS
Rice and Beans
A vegan food blog, a continuation of fairestfeed.blogspot.com.

http://ohphilippa.tumblr.com/
28
Gluten-free fig, sultana and coconut vanilla tea cake. I cheated here and just used one of the Orgran gluten-free vanilla cake packet mixes I dumpstered a while ago, adding chopped dried figs, a handful of sultanas, flaked dried coconut and a healthy spooful of dried cinnamon. The topping is sunflower seeds, pepitas and more coconut. Also, a gratuitous picture of my brand new Opinel knife.
6
Gluten-free vanilla, apple and fig cake. On a high from making an awesome apple and berry cake at work this week, I thought I’d try my hand at a GF version so my housemate could enjoy it too. Luckily the other week I dumpstered a few boxes of Orgran GF cake and muffin mixes. It felt like cheating but it still came out wonderfully, if a little sweet. I also wanted to incorporate some of the many fresh figs I’ve been finding in my suburb. I followed the directions on the packet, adding 3 peeled, diced figs, a teaspoon of cinnamon, and a teaspoon of nutmeg. I layered sliced apple on top and sprinkled the whole thing with brown sugar.
12
Gluten free, sugar free banana bread (from the Babycakes cookbook). With a GF housemate and a diabetic boyfriend this is pretty much perfect. Too bad bananas are over $10 a kilo… Makes one loaf (10 slices) 2 cups gluten-free plain flour (I used Orgran brand because I had some lying around, and it worked well)2 tsp baking powder2 tsp baking soda1 tsp xanthan gum1 tsp salt1 tsp cinnamon1/2 cup vegetable oil2/3 cup agave nectar (I know right! 1/3 cup brown sugar, 1/3 cup raw sugar will work in a pinch, but try rice bran syrup or another sweetener and let me know how it goes)2/3 cup rice milk1 tsp vanilla extract1 1/2 cups mashed super ripe bananas (aprox. 3 medium sized nanas) Preheat the oven to 180C and grease a loaf pan.In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Add the oil, agave (sweetener), rice milk, and vanilla. Stir until smooth, then gently fold in the bananas.Pour the batter into the loaf tin. Bake in the center of your oven for 35 minutes. Remove when a skewer inserted into the middle of the loaf comes out clean.Let the loaf stand in the tin for 20 minutes before removing onto a cooling rack.Serve warm or let cool completely. Store in an airtight container.
10
Yellow split pea and tomato dahl on basmati rice with gluten-free chickpea and rice flour pancakes and minted cashew yogurt raita.
2
Gluten-free chocolate pear cake. Made at work on Thursday, rose perfectly, moist, lovely texture, pretty damn happy! 1/2 cup non-dairy marg2/3 cup sugar1/2 cup pure icing sugar 1 1/4 cup self raising flour (for gf I used heaped 1/2 cup almond meal, 1/2 cup rice flour, heaped 1/4 cup buckwheat, with 6 tsp baking powder added)1/2 cup cocoa1 tsp baking sodapinch of salt 2 ‘eggs’ (I used 1 tsp gf corn flour and 1 tsp tapioca starch, both generous, mixed with 4 tbs water)1 cup non-dairy milk (I used orange juice)1 tsp vanilla extract1 pear, peeled, cored, quartered and thinly scored down the length of the rounded side of each quarter Preheat the oven to 180C and grease a 9” springform cake tin.In a large bowl, cream the marg and sugars until light and fluffy. Sift in flours, cocoa, baking soda and salt. Add ‘eggs’, milk and vanilla and mix well. Pour batter into the tin and place pear quarters score side up on top.Bake for about 30 to 45 minutes, and test cake for doneness before removing. Let cool for 5 minutes before removing from tin and cool on a wire rack.
2
Gluten free lemon Bundt cake. A little dry, but it’s relative success means I have mastered my extremely temperamental oven. So yay me.