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Entice Egg-Free Gluten-Free Bread

Entice Egg-Free Bread
Ingredients

500ml (2 Cups) Entice Self Raising Self Binding Rice Flour
15 ml(1 Tbs) Sugar
3 ml (1/2 tsp) Salt
450ml(1 3/4 cup) Milk or Rice Milk or Water
60 ml (4 Tbs) Oil

Optional Extras for Added Nutrition and Fiber

Mixed Seeds, crushed
80ml  Psyllium Husk
80ml Chopped Almonds
1 Apple, Chopped or Pureed
1/2 cup Fresh or dried berries
1/2 cup Feta cheese and herbs
1 Banana, mashed, 80 ml  nuts and 1tsp cinnamon spice

Method

Preheat the oven to 200C
Mix Dry ingredients in a bowl.
Mix wet ingredients in a bowl.
Add the wet ingredients to the dry ingredients and whisk. Do not overmix.
Pour into a small greased loaf tin (20×9 cm)
Bake at 200 C for 35 – 40minutes.

OR make savoury muffins – bake at 180deg C for 35 minutes

 

Entice Gluten Free White Bread

Ingredients

500ml (2 Cups)

  Entice Self Raising Self Binding Rice Flour

15 ml(1 Tbs)

  Sugar

3 ml (1/2 tsp)

  Salt

2

  Eggs

330ml(1 1/3 cup)

  Milk or Rice Milk

60 ml (4 Tbs)

  Oil

Optional Extras for Added Nutrition and Fiber

3T

  Mixed Seeds, crushed

80ml (1/3 cup)

  Psyllium Husk

 

   

 

Method

Preheat the oven to 200°C

Mix Dry ingredients in a bowl.

Mix wet ingredients in a bowl.

Add the wet ingredients to the dry ingredients and whisk.  Do not overmix.

Pour into a small greased loaf tin (20×9 cm)

Bake at 200 °C for 25 – 30minutes.

 

 

 

 

Entice Gluten Free Carrot Cake

Ingredients

2

  Eggs

125 ml(½ cup)

  Soft Brown Sugar

125 ml (½ cup)

  Oil

250ml (1 cup)

62ml (¼cup)

  Entice Self Raising Rice Flour

Entice Sorghum Flour (or just use Entice Self Raising Rice Flour)

2.5ml(1/2 tsp)

  Bicarbonate of Soda

pinch

  salt

(1tsp)

  Ground cinnamon

(¼ tsp)

  Mixed spice

375ml(1½ cups)

  Carrots, Grated

62ml (¼ cup)

  Pecan nuts, chopped

Method

Preheat the oven to 180°C

Beat the eggs, oil and sugar until light.

Mix the dry ingredients. Add to the wet ingredients, add the carrots and pecan nuts.

Pour mixture into a greased loaf tin (20x9cm).

Bake for 35 minutes, or until the tester comes out clean.

Cool on a wire rack.

Icing the Cake

Cream Cheese Icing

 

60g

  Unsalted Butter

125g

  Cream Cheese

11/2 to 2 cups

  Icing Sugar

 

Method

Cream the butter and cream cheese together, mix in the icing sugar.  Chill to a firm consistency.

Or

Dust the cake with some icing sugar.

 

For a bigger cake, double the ingredients.

ã Daisy Health Foods

 

Entice Gluten Free, Eggless Banana Loaf

Ingredients

500ml (2 Cups)

  Entice Self Raising Self Binding Rice Flour

250ml(1 Cup)

  Fructose

4-6

  Bananas

2.5ml (1/2 tsp)

  Salt

115g (1/2 cup)

  Butter

5ml

  Vanilla

 

Method

Preheat the oven to 160°C.

In a bowl, mix the butter or margarine, fructose and vanilla until light.

M ix the dry ingredients together and add to the mixture.

Mash the bananas and add to the mixture.

Pour into a well greased medium sized bread pan and bake for 1 ½ hour or until done.

Entice Gluten Free, Eggless Ginger Biscuits

 

Ingredients

670ml (2 2/3 Cups)

Entice Self Raising Self Binding Rice Flour

300ml(11/4 Cup)

Fructose

25ml (1 2/3Tbs)

Fine Ginger Powder

2ml (1/2 tsp)

Salt

250g

Butter

20ml

Water (optional)

Method

Preheat the oven to 160°C.

In a bowl, mix the flour and dry ingredients together.

Add the margarine or butter and blend to form a soft dough .  If the mixture remains dry add 20 ml water.

Roll into small round balls and place 4 cm apart on a greased baking sheet, press down with a fork.

Bake for approx 15 minutes until biscuits feel firm on top.

Entice Gluten Free Eggless Chocolate Biscuits

Ingredients

670ml (2 2/3 Cups)

  Entice Self Raising Self Binding Rice Flour

80ml(1/3 Cup)

  Cocoa Powder

400ml (1 2/3cup)

  Fructose

500ml (2 cups)

  Coconut

2.5ml (1/2 tsp)

  Salt

375g

  Margarine or butter

2.5ml (1/2 tsp)

  Vanilla Essence

7.5ml (1 1/2 tsp)

  Water

Method

Preheat the oven to 160°C.

In a bowl, mix the flour and dry ingredients together.

Add the vanilla and water to the dry mixture

Add the margarine or butter and blend to form a soft dough.

Roll into small round balls and place 4 cm apart on a greased baking sheet, press down with a fork.

Bake for approx 15 minutes until biscuits feel firm on top.

Entice Gluten Free Quickest Sponge Cake

Ingredients

500ml (2 Cups)

  Entice Self Raising Self Binding Rice Flour
250g (1 cup) Caster Sugar

250ml (1cup)

  Butter

4

  Eggs

For Chocolate Cake

   

60ml(4Tbs)

  Cocoa Powder mixed with 4 Tbs Boiling Water

   

For Lemon Cake

   

10ml (2 tsp)

  Grated lemon Rind

Method

Preheat the oven to 160°C.

In a bowl, mix the flour and baking powder.

Add the Butter, sugar and eggs with the variations if using.

Beat the mixture with a wooden spoon for a few minutes, until the batter is light and glossy.

Spoon the batter into a greased baking pan and smooth the surface with the spoon. Check with a skewer to determine when the cake is ready.

Bake for 30 to 40minutes.

Leave to cool, and ice or finish off as desired.

Entice Summer Raspberry Tart

Ingredients

For the Short crust pastry

   

375ml (1 ½ cups)

  Entice Self Raising Self Binding Rice Flour

125g

  Butter (chilled)

1

  Egg yolk

60ml (1/4 cup)

  Iced water

   

For the Filling

   

4

  Egg yolks

65g (4Tbs)

  Caster sugar

45ml (3Tbs)

  Entice Self Raising Self Binding Rice Flour

300ml (1 ¼ cups)

  Rice Milk or milk

1.5ml (1/4 tsp)

  Salt

2.5ml (1/2 tsp)

  Vanilla essence

450g (2 2/3 cups)

  Fresh raspberries

75ml (5Tbs)

  Redcurrant jelly

15ml (1Tbs)

  Orange juice

Method

Preheat the oven to 200°C.  Cut the butter into little blocks and rub it into the flour until it has almost disappeared. If using a food processor, make sure the butter is very cold.

Mix the egg yolk with water and add just enough to form stiff dough. It must not be sticky.  No kneading or chilling of the dough is necessary.

Place pastry onto a greased pie dish and roll with a round glass. Press into shape with your fingers where necessary (like working with play dough).  Prick the dough with a fork.  Line it with greaseproof paper, and fill the pie dish with dry beans. Bake for 15 minutes. Remove the paper and beans and bake for another 5 minutes or more. Leave to cool.

For the custard filling, beat the egg yolks and sugar until thick and creamy, then stir in the flour.  Bring the milk and salt to the boil, remove from the heat and whisk in the egg mixture. Return to the pan and stir until the mixture starts bubbling.  Cook for 3 minutes, and remove from the heat.  Stir in the vanilla and allow to cool.

Once the mixture and pastry are cool, fill the pastry with the custard. Arrange the raspberries onto the custard.  Over moderate heat, melt the jelly with the orange juice and pour over the raspberries.

Entice Gluten Free Chocolate Biscuits

 

Ingredients

 

260g

  Entice Self Raising Rice Flour

60ml

  Cocoa

30ml

  Vinegar

30ml

  Warm water

220g

  Sugar/ fructose (147g)

2.5ml

  Vanilla

100g

  Coconut

1.75ml

  Salt
120g Butter
Chocolate, melted
 

 

Method

Preheat the oven to 180°C.

Cream the butter and sugar together.

Add the remaining ingredients, adding the water gradually and mix well until a soft ball of dough is formed. The more the dough is mixed, the lighter the texture of the biscuit will be.

Place spoonfuls onto a baking tray and press flat with a fork or with the heel of your hand. Pinch the cracks together if they form. The dough is extremely forgiving.

Bake for 15 – 20 minutes.

If desired, join two biscuits together with melted chocolate.

 

Entice Gluten Free Vanilla Cake

 

Ingredients

 

250g

  Entice Self Raising Rice Flour

250g

  Sugar / Fructose (use 165g)

50g

  Butter

Pinch

  Salt

7.5ml

  Vanilla

Pinch

  Nutmeg

320ml

  Water

Method

Preheat the oven to 160°C.

Cream the sugar and butter together until light and fluffy.

Add the dry ingredients and mix well.

Mix the water and vanilla together and blend into the mixture

Pour into two round cake pans and bake for 30 minutes or until done.

 

Entice Gluten Free Crumpets

Ingredients

375 ml (1 ½ cup)

Entice Self Raising Self Binding Rice Flour

2 Tbs

Sugar

3 Tbs

Oil or melted Butter

2

Eggs

312 ml (11/4 cup)

Rice Milk or Milk

Method

Place Flour and Sugar in a bowl.

Beat the eggs with the oil and rice milk or milk.

Add the liquid ingredients to the flour mixture and mix lightly.

The batter can be used immediately, or allowed to stand for several hours.

Drop spoonfuls onto a hot, greased pan, and allow to cook until the bubbles have burst, before the crumpet is turned over.

 

Serve with honey, syrup or jam.

Entice Gluten Free Basic Butter Biscuits

Ingredients

500 ml (2 cup)

Entice Self Raising Self Binding Rice Flour

200ml

Castor Sugar

125 g

Butter

1

Egg

5 ml (1tsp)

Vanilla Essence

Method

Preheat the oven to 180°C.

Cream the butter and castor sugar well until light.  Beat in the egg and vanilla.

Mix the dry ingredients into the creamed mixture to form soft dough.

Pinch off small pieces of dough and shape into a ball.  Place them on a greased baking tray and press down lightly with a fork.  Pinch the cracks together if they form.  The dough is extremely forgiving.

 

Bake for approximately 12 minutes, or until the biscuits are light golden brown.

Cool on a cooling rack.

Store in an airtight container.

 

Variations

Nuts – add 100 ml finely chopped pecan nuts or almonds to the dough

Lemon Peel – Add 5 ml grated lemon rind to the creamed butter and sugar.

Chocolate Biscuits – Add 10 ml cocoa powder to the dry ingredients, add 75 ml chocolate chips to the dough.

Coffee Biscuits – Add 15 ml granular coffee to the egg, beat until the coffee is dissolved.

 

Entice Gluten Free Choc Chip Pecan Biscuits

Ingredients

375ml (1 1/2 cup)

Entice Self Raising Self Binding Rice Flour

250ml (1 cup)

Sugar

125 g

Unsalted butter

1

Egg

250g

Chocolate chips for baking

100 g

Pecan nuts, chopped

Method

Preheat the oven to 180°C.

Cream the butter and castor sugar well until light.

Beat in the egg.

Mix the dry ingredients into the creamed mixture.

Mix the nuts and chocolate carefully to keep pieces intact.

Place spoonfuls onto a baking tray and press flat with a fork or with the heel of your hand. Pinch the cracks together if they form. The dough is extremely forgiving.

Bake for 15 – 20 minutes.

Cool on a cooling rack.  Store in an airtight container.

 

Entice Gluten Free Shortbread

Ingredients

500ml (2 cup)

Entice Self Raising Self Binding Rice Flour

125ml (1/2 cup)

Castor Sugar

250g

Unsalted butter

125ml (1/2 cup)

Cornflour

100 ml

Chopped almonds (optional)
Castor sugar for sprinkling on top

Method

Preheat the oven to 160°C.

Cream the butter and castor sugar well.

Add the remaining ingredients and mix to a soft dough.

Press into a square baking tin and press down with a fork. Prick holes with a fork to allow heat to penetrate and steam to escape.

Bake for approximately 40 minutes, until light golden brown

Remove from the oven and sprinkle immediately with castor sugar.

Cut the shortbread into rectangles while still warm.

Cool on a cooling rack.

 

Entice Rice Flour Sweet or Savoury Waffle Mix

Ingredients

For a sweet waffle:

250ml (1 cup)

  Entice Self Raising Self Binding Rice Flour

250ml (1 cup)

  Jungle Oats

45ml (3 Tbs)

  Sugar

5ml (1 tsp)

  Salt

30ml (2 Tbs)

  Oil

500ml (2 cups)

  Water

5ml (1 tsp)

  Ground Cinnamon

 

For a savoury waffle: reduce the sugar to 1 Tbs and do not add the cinnamon. Add seeds such as sunflower, linseed and or sesame seeds, and eat topped with avocado pear, or any other topping of your choice.

Method

Preheat the waffle iron.

In a bowl, blend all ingredients together into a smooth batter.

Pour a ladleful of batter into the waffle iron and cook.

Serve with honey or as desired.

The batter keeps in the fridge for up to five days, or wrap in plastic and freeze the waffles.

 

Entice Gluten Free Apple and Spice Muffins

Ingredients

3 large

Granny Smith apples, peeled and diced

250ml (1 cup)

Castor Sugar

625 ml (2 ½cup)

Entice Self Raising Self Binding Rice Flour

5ml (1tsp)

Cinnamon

5ml (1tsp)

Ground mixed spice

2

Eggs

125g

Unsalted Butter, melted

200g

Pecan nuts, chopped, toasted
Icing Sugar for Dusting on top

Method

Preheat the oven to 180°C.

Mix the chopped apples with the sugar.

Mix flour, cinnamon and mixed spices.

Beat the eggs with the melted butter and mix in with the sugar and apples.

Fold in the nuts and the flour. Mix to a stiff batter.

Spoon into muffin tin, or into one greased 23cm round baking tin.

For the muffins, bake at 180°C. for 15 – 20 minutes.

For a cake, bake at180° C for approximately 40 minutes.

 

 

Entice Gluten Free Chocolate Pear Tart – Gluten Free

Ingredients

For the Pastry

312ml (1 ¼ cups)

Entice Self Raising Rice Flour

1.5ml (¼ tsp)

Salt

30 ml (2 Tbs)

Sugar

115g (½ cup)

Cold Unsalted Butter, cut into pieces melted

1

Egg yolk

15ml

LemonJuice

For the Filling

115g

Plain dark chocolate, grated

4

Small, firm ripe pears

1

Egg

1

Egg yolk

120ml (½ cup)

Concentrated Rice milk, made with ratio of 1 part rice milk powder to 2 parts water, or use single cream

2.5 ml (½ tsp)

Vanilla essence

45ml (3 Tbs)

Caster sugar

Method

Preheat the oven to 200°C.

For the Pastry : To the flour add salt, sugar and butter. Rub in the butter, as you would for wheat based pastry. Stir in the egg yolk and lemon juice. As the mixture contains no gluten, it does not need kneading.

Place pastry dough into a greased 25cm tart dish, and work it in to line the dish. Use a round straight glass to roll the pastry. (It is like working with playdough).

Sprinkle with the grated chocolate.  Peel, halve and core the pears. Cut into thin slices and arrange onto the chocolate.

Whisk the egg, egg yolk, rice milk and vanilla and pour over the pears. Sprinkle sugar over the top.

Bake on baking sheet for approximately 30 minutes. Serve warm.

 

Entice Choc Chip Muffins – Gluten Free

Ingredients

500ml (2 cups)

  Entice Self Raising Self Binding Rice Flour

100ml (7Tbs)

  Sugar

1

  Egg

250g

  Chocolate chips or grated chocolate

185ml (3/4 cup)

  Rice Milk

80g (5Tbs)

100g

  Butter, melted and cooled slightly

Chopped pecan nuts (optional)

Method

Preheat the oven to 180°C.

In a bowl, mix rice flour and sugar.  Whisk together the melted butter, eggs and rice milk.

Add the rice milk mixture to the rice flour mixture and stir to combine.

Fold in the chocolate and nuts. Mix gently.

Pour into a greased muffin pan.

Bake for 20 – 25 minutes, or until ready.

 

Makes 10 – 12 muffins.

Entice Blueberry Muffins – Gluten Free

Ingredients

750ml (3 cup)

  Entice Self Raising Self Binding Rice Flour

125ml (1/2 cup)

  Castor Sugar

1.5ml (1/4tsp)

  Salt

2

  Eggs, beaten

420ml (1 3/4cup)

  Rice Milk

115g (1/2 cup)

375ml (1 ½ cups)

  Butter, melted and cooled slightly

Blueberries, fresh, or if frozen, thawed and rinsed.

 

Method

Preheat the oven to 180°C.

In a bowl, mix rice flour, sugar, and salt.  Whisk together the melted butter, eggs and milk.

Add the milk mixture to the rice flour mixture and stir to combine.

Gently add the blueberries, try not to break them.

 

Pour into a greased muffin pan.

Bake for 20 – 25 minutes, or until ready.

 

Makes 10 – 12 muffins.

Entice Pineapple Cake – Gluten Free

Ingredients

3

X-large or Jumbo eggs

180ml (150g, ¾ cup)

Castor Sugar, Plus 2 Tbs for sprinkling onto cake

5 ml (1 tsp)

Vanilla essence

125ml (½ cup)

Milk

150g

Butter, melted

420 ml (250g, 1 ¾ cup)

Entice Self Raising Rice flour

2

Small Pineapples, Chopped into1 cm pieces, hard core removed

1 tsp

Ground nutmeg.

Method

Preheat the oven to 180 °C

Grease a 24cm springform tin and line with greaseproof paper.

Beat the eggs, sugar and vanilla until light and fluffy.

Mix the milk with the melted butter.

Add the nutmeg to the flour.

Gently fold the flour and then the milk into the egg mixture until just combined.

Spread half the mixture into the cake tin.

Spread half the pineapple onto the mixture

Add the remaining cake mixture followed by the remaining pineapple.

Sprinkle the 2 Tbs castor sugar on top of the pineapple,

Bake for 45 – 50 minutes or until baked
Allow to cool in the tin

Serve with Mascarpone or whipped cream.

Entice Gluten Free Marble Cake

Ingredients

250g

Butter

375 ml (1 ½ cup)

Castor Sugar

625 ml (2 ½ cup)

Entice Self Raising Self Binding Rice Flour

5 ml (1 tsp)

Vanilla essence

125 ml (½ cup)

Milk

125 ml (½ cup)

Water

60 ml (1/4 cup)

Cocoa Powder

4

X-large or Jumbo eggs

Method

Preheat the oven to 180 °C

Cream the Butter and Sugar until light and fluffy.

Beat in the eggs one at a time. Beating the mixture very well ensures a light and fluffy texture to the cake.

Add the vanilla.

Sift the dry ingredients, except the cocoa, and mix to into the creamed mixture. Add the liquids in 3 or 4 batches, mixing to make a smooth batter.

Divide the batter into half.

Sift cocoa into half of the mixture and mix it in.

Spoon alternating colours of batter around a 23cm greased baking tin.

Bake for 50 to 60 minutes at 180 °C

Ganache Icing

In a bowl add 150g dark chocolate and 50ml fresh cream or Entice Rice Milk Powder (25ml powder to 25ml warm water). Place the bowl in a pot of boiling water on the stove to melt the chocolate, stirring regularly.

Once melted, remove from water and allow to cool. If icing is too hot it runs off the cake. Ice the cake.

Entice Gluten Free Quick Bread

Ingredients

500ml (2 Cups)

Entice Rice Flour Bread Mix

2

Eggs

330ml(1 1/3 cup)

Milk or Rice Milk

60 ml (4 Tbs)

Oil

 

Optional Extras for Added Nutrition, Fiber and Flavour

 

Mixed Seeds, crushed
Psyllium Husk (add more liquid to soften it)Herbs

Feta Cheese

Sundried/ Roasted Tomatoes

Cranberries

 

And so much more….

 Method

Preheat the oven to 200°C

Mix wet ingredients in a bowl.

Add the wet ingredients to the dry ingredients and whisk.  Do not overmix.

Pour into a small greased loaf tin (20×9 cm)

Bake at 200 °C for 25 – 30minutes.

Entice Gluten Free Pancakes

Ingredients

185 ml (3/4 cup)

Entice Self Raising Self Binding Rice Flour

2ml (1/2 tsp)

Salt

1Tbs

Sugar (optional)

3 Tbs

Oil or melted Butter

2

Eggs

250 ml (1 cup)

Rice Milk or Milk

Method

Place Flour and Sugar in a bowl.  Beat the eggs with the oil and rice milk or milk.  Add more liquid for pancakes.

Add the liquid ingredients to the flour mixture and mix lightly.

The batter can be used immediately, or allowed to stand for several hours.

Pour batter onto the pan to cover evenly and thinly.  Allow to cook until the sides come away from the pan. Flip the pancake.  Serve with savoury fillings or sweet.

 

 

 

 

Entice Gluten Free Crepes

Ingredients

185 ml (3/4 cup)

Entice Self Raising Self Binding Rice Flour

2ml (1/2 tsp)

Salt

3 Tbs

Oil or melted Butter

2

Eggs

250 ml (1 cup)

Rice Milk or Milk

Method

Place Flour and Sugar in a bowl.  Beat the eggs with the oil and rice milk or milk.  Add more liquid for pancakes.

Add the liquid ingredients to the flour mixture and mix lightly.

The batter can be used immediately, or allowed to stand for several hours.

Pour batter onto the pan to cover evenly and thinly.  Allow to cook until the sides come away from the pan. Flip the pancake.  Serve with savoury fillings or sweet

Entice Gluten Free Pizza Base-Mix

Ingredients

900g (6 cups)

Entice Pizza Base Premix

1 packet

Instant Active Dried Yeast

60 ml (4Tbs)

Olive Oil

450ml (1 ¾ cups)

Warm Water

Method

Sift Pizza Base into a bowl.

Add the yeast.

Add the oil and water and mix for a long time (6 – 8 minutes) to form a soft malleable dough. The longer mixing time is important. It is impossible to overmix.

Add a little extra flour if dough is too sticky, or water if dough is too dry.

Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise to double its size.

After it has risen, roll the dough on a floured surface until it is smooth and shaped.

Drizzle olive oil on the surface and allow to rise for 10 minutes.

Finish the pizza with tomato base and the desired toppings.

 

Bake at 240°C for 15 minutes.

Favourite Toppings:

I always use tomato paste, shredded basil or fresh oregano and mozzarella.

Anchovies and Olives

Pancetta and Fresh tomatoes, with Rocket added after baking

Foccaccia with Himalayan Rock Salt, Freshly ground Pepper and Freshly chopped Rosemary, and lots of olive oil.

Goats Cheese (as well as Mozarella), and caramelised onions. Capers optional.

Entice Gluten Free Malva Pudding

Ingredients

 

250ml (1 cup)

Entice Self Raising Self Binding Rice Flour

250ml (1 cup)

Milk or Rice Milk

15g (1 Tbs)

Butter or margarine

15ml (1Tbs)

Smooth apricot jam

1

Egg (extra large)

185ml (¾ cup)

Sugar

15ml (1Tbs)

Vinegar

5ml (1tsp)

Baking powder
Syrup

250ml (1cup)

Cream or rice milk (if using rice milk powder, 1part powder to 2 parts water)

125ml (1/2 cup)

Milk or rice milk

100g

Butter or margarine

125ml (1/2 cup)

Sugar

Method

Preheat the oven to 160°C.

Melt the butter, jam and milk in a pot over low heat, stirring frequently.  Add the vinegar.

Whisk the egg and sugar in a bowl in hot water until the mix is light and fluffy.
Fold the flour and warm milk into the egg mixture and then fold in the baking powder.

Pour into a greased square baking dish of 1 to 1.5 liter capacity, and bake for 45 to 60 minutes, until it is well done and dry.

Combine the sauce ingredients and simmer for 3 minutes.

Remove the dish from the oven and prick the pudding all over with a fork.

Pour on the hot syrup and return the pudding to the hot oven for 10 minutes

Entice Gluten Free Date Loaf

Ingredien

250g

Pitted Dates, chopped

25 ml

Butter

250 ml (1 cup)

Light Brown Sugar

2ml

Bicarbonate of Soda

300ml(1¼ cup)

Boiling Water

500ml (2 cups)

Entice Self Raising Self Binding Rice Flour

1ml

Salt

2ml

Vanilla Essence

125 ml

Pecan nuts, chopped

 

Method

Put Dates into a bowl with butter and sugar. Sprinkle with bicarbonate of soda and pour boiling water over. Leave to cool, stirring occasionally.

Preheat the oven to 160 °C

Mix Rice Flour and salt in a bowl, add the cooled date mixture, the nuts and vanilla, and mix well.

Pour into a small greased loaf tin (20×9 cm)

Bake at 160 °C for 1 hour.

 

Entice Choc Brownies – Gluten Free

Ingredients

200g

Dark Chocolate

125g

Butter

300ml (1½ cups)

Castor Sugar

5 ml (1 tsp)

Vanilla essence

250 ml (1 cup)

Entice Self Raising Rice flour

30ml (2Tbs)

Cocoa Powder

4

X-large or Jumbo eggs

Optional Extras

One or more of the following

150g (1 cup)

Slithered Almonds, Gogi berries or Cranberries,

Method

Preheat the oven to 180 °C

Melt the chocolate in a bowl over hot water, mix in the butter and leave to cool.

Beat the eggs and sugar until light and fluffy.

Add the vanilla.

Sift the flour and cocoa powder together.

Gently fold the flour mix, the chocolate and the nuts and berries into the egg mixture until just combined.

Pour into greased baking dish (approx 27 x 32 cm)

Bake for about 20 minutes.

Cool in the tin before cutting into squares.

Ganache Icing

In a bowl add 150g dark chocolate and 50ml fresh cream or Entice Rice Milk Powder (25ml powder to 25ml warm water). Place the bowl in a pot of boiling water on the stove to melt the chocolate, stirring regularly.

Once melted, remove from water and allow to cool. If icing is too hot it runs off the cake. Ice the cake.

Entice Apple Crumble – Gluten Free

Ingredients

Crumble

125g

Butter

180ml (150g, ¾ cup)

Castor Sugar,

1

X-large or Jumbo egg

5 ml (1 tsp)

Vanilla essence

Rind of 1

Lemon

500ml (2 cups)

Entice Self Raising Rice flour
Filling

1.5Kg

Granny Smith Apples, Peeled, Cored and Diced or Tinned Apples

7ml (1 ½ tsp)

Ground cinnamon.

1 ml (pinch)

Cloves

30 ml (2Tbs)

Castor Sugar

80ml (1/3 cup)

Sultanas

15ml (1Tbs)

Lemon Juice

15ml (1Tbs)

Entice Self Raising Rice flour

Method

Preheat the oven to 180 °C

For the Crumble

Cream the butter and sugar together until light and creamy.

Beat in the egg, vanilla and rind.

Add half the flour and mix well, then add the remaining flour, mix to form a stiff dough.

Divide the dough in 2, wrap in clingwrap and refrigerate while the filling is prepared.

For the Filling

Mix the filling ingredients together.

 To Prepare

Press half of the dough into a deep tart plate covering the bottom and sides of the plate.

Fill the apple mix into the pastry, lightly pressing the apple to compact it.

In the mixer, break up the remaining dough into little chunks, and pour over the filling.

Bake for approx 40 minutes or until golden brown.

To Serve with Mascarpone or Whipped Cream

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