Allergy free spicy pineapple and coconut muffins recipe

Ingredients

• 2 cups Orgran self-raising flour
• ½ cup toasted shredded coconut
• 1 cup sultanas
• ½ cup caster sugar
• 1 tbsp mixed spice
• Pinch of salt
• 2 tsps Orgran No Egg whisked with 80mls water until thick
• 100g Nuttlex, melted
• 440g crushed pineapple pieces
• ¾ cup pineapple juice

Method

• Preheat oven to 200°C.
• Line a large muffin pan with patties.
• Combine the flour, coconut, sultanas, sugar, mixed spice and salt in a large bowl.
• In a separate bowl, combine the No Egg, Nuttlex, crushed pineapple pieces and pineapple juice.
• Add the liquid mixture to the flour mixture and fold to combine.
• Spoon the batter evenly among the patties.
• If desired, smooth down the tops with damp fingers.
• Bake for 20-25 minutes or until cooked through.
• Allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Allergy free pumpkin chocolate chip muffins recipe

Ingredients

• 1 cup light brown sugar
• ½ cup Nuttlex
• 1 small butternut pumpkin, peeled, cooked and pureed
• 4 large tsps Orgran No Egg whisked with 240mls water until thick
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp ground cloves
• Approximately 3 cups Orgran self-raising flour
• ¾ cup broken 70% Lindt dark chocolate bits

Method

• Heat oven to 180°C.
• Grease and flour a large muffin cup or place muffin patties in the tin.
• Beat the sugar with the Nuttlex until fluffy.
• Add the pumpkin puree, salt, spices and No Egg and beat until combined.
• Slowly add the flour, stirring until a thick and heavy cake mixture forms.
• Stir the flour mixture into the pumpkin mixture until blended.
• Stir through the chocolate bits.
• Fill the muffin cups or patties about ¾ full.
• Smooth and round the tops, leaving as little chocolate visible as possible as it may burn during cooking.
• Bake for about 25 minutes or until firm and cooked through.
• Leave to cool in the tray for five minutes before removing to a wire wrack.

Allergy free pumpkin and feta bread bites recipe

My experiment worked and yet it didn't. For pull aparts I need to work more but for bread bites this is perfect so I've adjusted the recipe below to make prettier versions of those pictured above. Despite the experiment fail, these taste so nice I can't not post this recipe. Enjoy.

Ingredients

• 400g butternut pumpkin, peeled, cubed
• 2½-3 cups Orgran self raising flour
• ⅓ cup Orgran gluten free gluten
• 2 tsps caster sugar
• 1 tsp sea salt
• 1 cup warm water
• 1 tbsp olive oil plus extra for brushing
• 100g goat’s feta cheese, cut into 1cm cubes
• 12 fresh sage or basil leaves

Method

• Preheat oven to 180°C.
• Line a baking tray with baking paper.
• Place the pumpkin on the prepared tray.
• Bake for 20 minutes or until tender.
• Allow the pumpkin to cool.
• Grease a wide baking tray with olive oil cooking spray or olive oil.
• Sift flour and gluten free gluten into a large bowl.
• Stir in salt, sugar, water and olive oil.
• Mix to form soft dough.
• Roll and press in the bowl until smooth. Do not over do this stage.
• Turn out onto a lightly floured surface.
• Roll the dough out to a 15cm x 25cm rectangle.
• Scatter the top with pumpkin, basil and feta.
• Starting from one long side, roll the dough up like a Swiss roll.
• Press down any cracks to trap the pumpkin and cheese.
• Cut the roll into 12 slices.
• Gently shape the slices into balls.
• Place the balls upon the baking tray.
• Heat the oven to 180°C.
• Lightly brush or spray the tops of the balls with olive oil.
• Bake for 35-40 minutes or until cooked through.
• Turn the bread bites onto a wire rack to cool.
• Serve at room temperature.

Allergy free banana muffins recipe

Ingredients

• 3 cups Orgran self-raising flour
• ½ cup brown sugar
• 1 tsp cinnamon
• 1¼ goat’s cups milk
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 90g Nuttlex, melted
• 2 small bananas, peeled, mashed

Method

• Preheat the oven to 180°C.
• Place muffin patties in a large muffin pan.
• Sift the flour into a large bowl.
• Add the brown sugar and cinnamon and stir to combine.
• Make a well in the centre of the flour mixture.
• Combine the goat’s milk, No Egg and Nuttlex in a separate bowl.
• Add the mashed banana with the goat’s milk mixture.
• Pour the goat’s milk mixture into the flour mixture.
• Using a large metal spoon, stir until the muffin batter is just combined.
• Spoon the batter into the muffin patties.
• Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
• Allow the muffins to cool in the pan for 1 minute.
• Turn out onto a wire rack to cool.

Allergy free herbed pumpkin bread recipe

Ingredients

• ½ butternut pumpkin, peeled and chopped
• 2 cups Orgran self-raising flour, sifted
• ⅓ cup Orgran gluten free gluten
• 1 tsp fennel seeds
• 2 tsps dried oregano
• 75g Nuttlex, melted
• ½ cup goat’s milk
• 2 tsps Orgran No Egg whisked with 60mls water until thick
• Salt and pepper, to taste
• 2 tsps fresh rosemary sprigs

Method

• Preheat oven to 160°C.
• Grease a small-medium sized loaf tin.
• Cook the pumpkin in a saucepan of boiling, salted water for 8-10 minutes or until tender.
• Drain the pumpkin and allow it to cool a little for 10-15 minutes.
• Transfer the pumpkin to a large bowl.
• Using a fork, mash the pumpkin until smooth.
• Add the flour, gluten free gluten, fennel seeds, oregano, Nuttlex, goat’s milk and No Egg mixture.
• Season with salt and pepper.
• Spoon the mixture into the prepared tin.
• Level the top of the loaf.
• Sprinkle over the rosemary and pat it gently in place.
• Cover and leave in a warm place for 20 minutes.
• Bake for 40-45 minutes or until a skewer inserted in centre comes out clean. Cover with foil if over-browning during cooking.
• Rotate the bread after 10-15 minutes to ensure even cooking.
• Stand the bread in the tin for 5 minutes.
• Lift the bread out onto a wire rack to cool.

Allergy free spiced soda bread recipe

Ingredients

• 4 cups Orgran plain flour
• ⅓ cup Orgran gluten free gluten
• 2 tsp bicarb soda
• 1 tsp baking powder
• 1 tsp salt
• 1½ tbs caraway seeds
• 60g Nuttlex
• 2 cups goat’s milk
• 1 tsp white vinegar
• 1-2 tbsps extra goat's milk
• Nuttlex, to serve

Method

• Preheat oven to 200°C.
• Combine the flour, bicarb soda, gluten free gluten, salt and 1 tablespoon of the caraway seeds in a bowl.
• Rub the Nuttlex into the flour until it resembles fine breadcrumbs.
• Make a well in the centre of the flour mixture.
• Add the goat's milk and vinegar.
• Using a metal spoon, stir the mixture starts to come together.
• Use your hands to bring the dough together in the bowl. It should be a bit sticky, enough that normal kneading would be impossible but the dough is still workable with floured hands.
• Line a large baking tray with aluminium foil then spray with olive oil and dust with flour.
• With dusted hands, divide the dough into 6 equal portions.
• Shape each dough portion into a ball, briefly kneading as though the dough were a fragile stress ball, and place on the baking tray.
• Use a sharp knife to score a cross into the top of each ball.
• Using a pastry brush, brush goat's milk across the top of each roll.
• Sprinkle with the remaining caraway seeds.
• Bake in the oven for 25-30 minutes or until the bread is golden and cooked through.
• Serve warm with Nuttlex.

Quinoa breakfasts recipe list

Allergy free quinoa banana pudding recipe

Allergy free quinoa porridge recipe

Allergy free quinoa and apricot pancake recipe

Allergy free fruit and 'nut' bread recipe (no nuts)

Allergy free cocoa quinoa pancake recipe

Allergy free honey quinoa breakfast muffins recipe

Allergy free apricot quinoa pancake recipe

Allergy free quinoa banana bread recipe

Allergy free cocoa banana quinoa porridge recipe

Allergy free quinoa and peach scones recipe

Allergy free quinoa waffles recipe

Allergy free passionfruit muffins recipe

Ingredients

• 2 cups Orgran self-raising flour, sifted
• Up to ½ cup caster sugar
• 125g Nuttlex, melted
• ⅓ cup goat’s milk
• 2 tsps Orgran No Egg whisked with 60mls water until thick
• ¼ cup passionfruit pulp
• 1 tsp vanilla extract
• Passionfruit icing
• 1¼ cups icing sugar
• 2-3 tsps water
• 1½ tbsps passionfruit pulp

Method

• Preheat oven to 200°C.
• Place patty cases in a large muffin pan.
• Combine flour and sugar in a large bowl.
• Make a well in the centre.
• In a small saucepan, heat the passionfruit pulp over a medium heat for 1-2 minutes until warm.
• Remove from the heat and then pass through a sieve into a separate bowl.
• Reserve the passionfruit for the icing and a few seeds, if you like, for appearance.
• Add the Nuttlex, goat’s milk, and vanilla to the passionfruit and whisk to combine.
• Pour the passionfruit mixture into the flour mixture.
• Gently fold until just combined, adding the No Egg mixture last.
• Three-quarter fill the patties with the muffin mixture.
• Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
• Let the muffins stand in the pan for 5 minutes before turning them onto a wire rack and allowing them to cool completely.
• For the icing, stir the icing sugar, water and passionfruit in a small bowl until thick.
• Using a damp butter knife, spread the icing over the muffins.
• Allow the icing to set before serving.

Allergy free olive and rosemary bread recipe

Ingredients

• 3 cups Orgran self-raising flour
• ⅓ cup Orgran gluten free gluten
• ½ cup sliced black olives
• Pinch of salt
• 80g Nuttlex
• 1⅓ cup goat’s milk
• 1 tbsp olive oil
• 2 tsps sea salt
• 1 sprig rosemary, leaves picked

Method

• Preheat oven to 200°C.
• Grease and flour a baking tray. 
• Combine the flour, gluten free gluten, olives and salt in a large bowl.
• Use your fingertips to rub the Nuttlex into the flour until the mixture resembles fine breadcrumbs.
• Add the goat’s milk to the flour mixture and use a round-bladed knife or a spoon in a cutting motion to mix until the mixture just comes together, adding 1-2 tbsp extra water if the mixture is a little dry.
• If needed, use your hands to bring the mixture together. Mixture should be sticky but thick.
• Do not knead the dough, as there is no gluten. Merely roll and press (don’t fold or stretch) until the dough is soft and slightly springy.
• Dust your hands with flour and remove
• Shape the dough into a ball and drop it onto the baking tray from a ½ metre up. Press the dough down until it is wider and mostly flat on top.
• Press your thumb gently into the dough a few times to make dints.
• Brush top with tablespoon oil.
• Sprinkle with rosemary and sea salt
• Bake in preheated oven for 30 minutes or until the bread is cooked through.
• Transfer to a wire rack for 5 minutes to cool slightly.

Allergy free mixed berry muffins recipe

Ingredients

• 2 cups Orgran self-raising flour
• ½ cup flaxseed
• 2 tsps Orgran No Egg
• ½ tsp bicarb soda
• 1 tsp ground ginger
• 1 cup goat’s milk
• 2 tbsps lemon juice
• ½ cup orange juice
• ⅔ cup fresh or frozen mixed berries, coarsely chopped if necessary

Method

• Preheat oven to 180°C or 160°C fan-forced.
• Put ten muffin cups in a large cup muffin tin.
• Combine the flour, flaxseed, No Egg, bicarb soda and ginger in a large bowl.
• Combine the goat’s milk and orange juice in another bowl and stir to combine.
• Combine the flour mixture, milk mixture and berries.
• Mix until just combined.
• You may need to add a dash more goat’s milk or juice.
• Spoon the muffin mixture into the prepared muffin cups. 
• Fill the 2 remaining empty muffin pans with water for even cooking.
• Bake for 20–25 minutes or until a skewer comes out clean when tested.

Note

• If you’d like you can add up to a ½ cup of sugar or use a juice concentrate but the above is the healthier version.

Bread, scones and dough recipe list

Bread loaves

Allergy free fruit and 'nut' bread recipe (no nuts)

Allergy free plain bread recipe

Allergy free raisin bread recipe

Allergy free cranberry and blood orange bread recipe

Allergy free apple damper recipe

Allergy free fruit and spice damper recipe

Allergy free plain damper recipe

Allergy free sweet potato damper recipe

Allergy free apple and fig bread recipe

Allergy free zucchini bread recipe

Allergy free rich pumpkin bread recipe

Allergy free wholemeal bread with chia and and flaxseed recipe

Allergy free olive and rosemary bread recipe

Allergy free herbed pumpkin bread recipe

Bread rolls, twists and sticks

Allergy free soft German pretzels recipe

Allergy free crispy dipping bread recipe

Allergy free Mandelbrot (Mandelbread) bread recipe

Allergy free bread rolls recipe

Allergy free plain dinner rolls recipe

Allergy free and yeast free pita bread recipe

Allergy free lavash bread recipe

Allergy free English muffins recipe

Allergy free spiced soda bread recipe

Allergy free currant buns recipe

Banana breads

Allergy free light banana bread recipe

Allergy free peach, apricot and mango banana bread recipe

Allergy free coconut and banana bread

Allergy free quinoa banana bread recipe

Scones

Allergy free plain scones recipe

Allergy free orange and date scones recipe

Allergy free corn and cinnamon scones recipe

Allergy free banana scones recipe

Allergy free apricot and sultana scones recipe

Allergy free sultana and currant scones recipe

Allergy free chocolate and currant scones recipe

Allergy free pumpkin scones recipe

Allergy free sweet potato scones recipe

Allergy free pear and ginger scones recipe

Allergy free vanilla malt scones recipe

Allergy free mandarin and cranberry scones recipe

Dough

Allergy free thick pizza dough recipe

Allergy free pizza dough recipe using baking powder

Allergy free thin pizza dough recipe

Allergy free honey carrot muffins recipe

Ingredients

• 2 cups Orgran self-raising flour
• ⅓ cup Orgran plain flour
• ½ tsp mixed spice
• ½ cup firmly packed brown sugar
• 2 cups finely grated carrot
• ¼ cup honey
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• 1 cup goat’s milk
• ⅓ cup olive oil

Method

• Preheat oven to 180°C.
• Line a muffin pan with patties.
• Sift the flours and spice into a bowl.
• Stir in the sugar and carrot.
• Whisk the honey, No Egg mixture, goat’s milk and oil together in a bowl.
• Add the honey mixture to the flour mixture.
• Mix until just combined.
• Spoon the muffin mixture into muffin holes until three-quarters full.
• Bake for 25 minut
  es or until a skewer inserted in the centre of 1 muffin comes out clean.
• Cool in pan for 2 minutes.
• Turn out onto a wire rack to cool completely.

Allergy free English muffins recipe

Ingredients

• 1 cup goat’s milk
• 1 tbsp white sugar (optional)
• 1 tbsp Nuttlex, melted
• 2 tsp baking powder
• ½ baking soda
• Up to 2 cups Orgran all purpose flour
• ½ cup Orgran gluten free gluten
• ½ tsp salt

I know, it is supposed to be marmalade but strawberry jam is also good. If you can have egg and bacon (a definite no-no here) then just cut the muffin dough wide enough for the egg ring you use to just fit within in.

Method

• Warm the milk in a small saucepan until it bubbles then remove from heat. Mix in the sugar, stirring until dissolved.
• In a large bowl combine the goat’s milk, melted Nuttlex, baking powder, baking soda, gluten free gluten, salt and 1½ cups flour.
• Beat until smooth.
• Add some remaining flour if necessary to make soft dough.
• Roll and press until smooth.
• Roll out to about 1cm thick.
• Rub a dribble of goat’s milk over the top until the dough is slightly sticky to touch.
• Fold the dough in half and layer one rolled out piece on top of the other.
• Lightly roll over the dough to stick the layers together without completely combining.
• Cut rounds with a wide biscuit cutter.
• For any remaining dough, rework into the original single layer then double and cut.
• Cover a baking tin with waxed paper or aluminium foil.
• Sprinkle over polenta and set the muffin rounds on the tray.
• Lightly brush goat’s milk over one side of the muffins.
• Rub the muffins in the polenta.
• Flip the muffins over and repeat so both sides are coated in polenta.
• Heat a greased griddle to a medium heat.
• Cook the muffins on the griddle for about 8-10 minutes on each side.
• Keep the baked muffins in a warm oven until all have been cooked.
• Allow the muffins to cool and place in plastic bags for storage.
• To eat, split and eat as is if still warm or heat using a microwave (toasting may dry the muffins out too much).

Allergy free apple muffins recipe

Ingredients

• 1 cup Orgran all purpose flour
• 100g white sugar
• 50g brown sugar
• 1½ tsps baking powder
• ½ tsp salt
• 90ml goat’s milk
• 80ml olive oil
• ½ tsp vanilla essence
• 1 tsp Orgran No Egg whisked with 50mls water until thick
• 2 large apples, peeled and chopped into small pieces
• Icing sugar or vanilla sugar for dusting

Method

• Preheat oven to 200°C.
• Grease or add patty cups to a muffin tray.
• In a large bowl combine the flour, sugars, baking powder and salt.
• In a small bowl whisk together the goat’s milk, vanilla essence, vegetable oil and No Egg mixture.
• Add the liquids to the dry ingredients and beat together.
• Mix in the apple pieces.
• Spoon the mixture in muffin cups.
• Add a sprinkle of icing sugar or vanilla sugar on top of each.
• Bake for 20 minutes or until a skewer comes away clean.

Note

• Because of the apple chunks these are fragile so it is best to make the hunks quite small.

Allergy free pumpkin and blood orange muffins recipe

Very soft and fluffy on the inside despite their looks. I have learnt though, that muffin patties are in order for these as the mixture sticks to a greased muffin pan like no other muffin mixture I've ever cooked. Still, a few scrapes on their sides didn't hurt the tangy goodness of these at all.

Ingredients

• ½ butternut pumpkin, mashed, or ¼ larger pumpkin, mashed
• 2½ cups Orgran self-raising flour
• ½ cup caster sugar
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground allspice
• Zest of 1 blood orange
• ½ cup blood orange juice (roughly 1 large orange)
• ¼ cup goat’s milk
• 1 tsp Orgran No Egg whisked with 30mls water until thick
• 1 tbsp olive oil

Method

• Fill a muffin pan with patties.
• In a medium saucepan with enough water to cover, boil the butternut pumpkin until tender.
• Remove the pumpkin from the heat, drain, and purée in a food processor.
• Preheat oven to 200°C.
• In a large bowl, whisk together the flour, sugar, salt, cinnamon, ginger, allspice and orange zest.
• In a medium bowl, thoroughly mix together the blood orange juice, goat’s milk, No Egg mixture and oil.
• Whisk together the pumpkin and the goat’s milk mixture.
• Then fold the pumpkin mixture into the flour mixture until just moistened.
• Spoon the batter into the prepared muffin pan, filling the muffin patties about ¾ of the way full.
• Bake in the preheated oven for 30 minutes or until a skewer inserted in the centre of a muffin comes out clean.
• After 5 minutes remove the muffins from the muffin pan and cool on a wire rack.

Notes

• Heat to eat: 1 minute in the microwave.

Allergy free apple damper recipe

Ingredients

• 2 ½ -3 cups apple puree, made from red or green apples of your choice
• 1 tsp cinnamon
• 1 tsp nutmeg
• ⅓ cup goat's milk
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• ½ cup Orgran gluten free gluten
• 500g Orgran Self-Raising Flour approximately (judge as you go)
• Extra goat's milk for brushing

Method

• Pour the apple puree into a large bowl and fold in the goat's milk, cinnamon, nutmeg and Orgran No Egg mixture.
• Slowly add the gluten free gluten and self-raising flour and combine with a spoon to make soft dough.
• Once the dough closely resembles standard dough, though more sticky, dust your hands and the dough with flour.
• Gently remove the dough from the bowl, in two equal pieces, and with dusted hands pat each piece into a round ball. If needed pour some flour onto the counter and repeatedly pat your hands in it.
• Gently drop each dough ball from a ½ metre height onto a greased and floured pizza pan (this will make a neat half sphere out of your dough).
• Cut three slices across the top of each dough ball.
• Brush with a goat's milk.
• Cook at 180°C for 50-60 minutes or until a skewer comes away clean.
• Cook on the highest possible shelf in the oven.

Note

• It will crack all over as it rises but the cuts on top should centralise many.
• Eat warm.
• Does not need to be sliced. Tear at it to your heart's content.
• Don't worry too much if the bottom burns a little, this is something that happens quite a lot with traditional damper. Just tear around it.
• Best within 3 days if stored in the fridge.
• Best recooking method so far is 1 minute in the microwave. Leaves it warm and soft rather than dry and hard.