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GLUTEN FREE FOODS NEVER TASTED THIS GREAT

Tag: Treats

Entice Best Chocolate Brownies, Moist and Fudgy

Written by Sandra on . Posted in Our Recipe.

This gluten-free recipe for moist delicious chocolate Brownies are great gluten-free snack, it best eaten at any time of day or night, by anyone, anywhere, anyhow.  They are a firm family favourite.

Ingredients

125g Dark Chocolate, chopped
250gMedium Fat Creme Cheese
500ml (2 cup)Sugar
2Eggs
2Egg Whites
10ml (2tsp)Vanilla Essence
62ml (1/4 cup)Almonds, slithered
380ml (230g)Entice Self Raising Self Binding Rice Flour
220ml (88g)Cocoa Powder

Method

Heat the oven to 180 °C, grease and line 28 x 18cm baking tin or oven proof dish.

Combine chocolate and cream cheese and heat in the microwave on high for a minute, allow to stand, and heat for another minute, continue until the chocolate is melted and combines with the cream cheese.
Add Sugar, eggs, egg whites, vanilla and mix to combine.
Add the almonds, flour and cocoa powder, stir well to combine. It’s sticky.
Spread into the lined baking tin and bake for 40 minutes. Allow to cool in the dish before cutting into squares. If you don’t have a lined tin, cut in the tin and remove with a flat knife or egg lifter.

Enjoy.

Entice Brown Rice Flour Flapjacks

Written by Sandra on . Posted in Our Recipe.

Ingredients

250ml (1 cup)Entice Brown Rice Flour
15ml (1Tbs)Honey
10ml (2 tsp)Baking powder (gluten free)
1/4 tspSalt
1/4 tspCinnamon
250ml (1 cup)Milk or Rice Milk (reconstituted)
1Egg
15ml (1Tbs)Vegetable Oil
1/4 cupChoc chips or Blueberries
To Serve
Maple Syrup (Optional)
Whipped Cream or Creme Fraiche
Cinnamon and Sugar to sprinkle

Method

In a large bowl mix together the dry ingredients.

Add the wet ingredients and mix until combined.

Stir in the choc chips or blueberries.

Oil a heavy based pan or use a non-stick spray. Once the pan is hot ladle some batter into the pan.

Once the top is bubbline, flip and cook it on the other side.

You can alwasy make the batter more or less liquid by adding milk or flour.

Serve with whipped cream or creme fraiche and maple syrup.

Enjoy

Entice Emmentaler Rosemary Muffins

Written by Sandra on . Posted in Our Recipe.

Ingredients

500ml (2 cups)Entice Self Raising Self Binding Rice Flour
60ml / 4 TbsOlive Oil
450mlMilk or Milk alternative
3Eggs
1 tspSalt
3TbsSugar
1  tspPaprika Powder
1 TbsRosemary, finely chopped
1 1/2 CupsGrated  Emmentaler or Gruyere Cheese

Method

Preheat the oven to 180°C.

Mix the eggs, milk and oil.

Mi the dry ingredients together with the add the cheese.

Add the liquids to the flour mix and mix lightly to combine.

Drop the batter into equal sized portions into a greased muffin tray.

Bake at 180°C for 20 – 25 mintes until done.

Allow to cool in the pan, it makes it easier to take out of the pan

Makes 12 muffins

Entice Gluten Free, Eggless Ginger Biscuits

Written by Sandra on . Posted in Our Recipe.

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
250gButter
20mlWater (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

Written by Sandra on . Posted in Our Recipe.

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 Chocolate Biscuits

Written by Sandra on . Posted in Our Recipe.

Ingredients

260gEntice Self Raising Rice Flour
60mlCocoa
30mlVinegar
30mlWarm water
220gSugar/ fructose (147g)
2.5mlVanilla
100gCoconut
1.75mlSalt
120gButter
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 Crumpets

Written by Sandra on . Posted in Our Recipe.

Ingredients

375 ml (1 ½ cup)Entice Self Raising Self Binding Rice Flour
2 TbsSugar
3 TbsOil or melted Butter
2Eggs
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.