Wheat-free Potato Crackers

(Enough for 1 person)

125 ml (½ cup) potato, cooked
125 ml (½ cup) potato flour/starch
1 egg
2 ml Xanthan gum (optional)
0.5 ml (½ teaspoon) salt
5 ml olive oil
5 ml baking powder

Additional: Potato flour/starch

Pre-heat oven to 180ºC*.
Put baking paper in baking sheets.
Mash the cooked potato till there are no lumps. (I used my food processor.)
Add the potato flour/starch, egg, Xanthan gum, salt, olive oil and baking powder and mix well.
Add additional potato flour/starch till it forms a pliable dough.
Roll dough out to 2 mm on lightly dusted potato flour/starch surface.
With a fork prick holes all over the dough.
Cut shapes (4-5 mm) and place ±5 mm apart on baking paper covered baking sheet.
Bake at 180ºC for 15-20 minutes or until light golden brown.

*All the ovens aren’t the same and most people bake on 200ºC but I bake all my baking goodies on 180ºC.

The Five Remembrances

Oct31

I am of the nature to grow old. There is no way to escape growing old.

I am of the nature to have ill health. There is no way to escape ill health.

I am of the nature to die. There is no way to escape death.

All that is dear to me and everyone I love are of the nature to change. There is no way to escape being separated from them.

My actions are my only true belongings. I cannot escape the consequences of my actions. My actions are the ground upon which I stand.

by Thich Nhat Hanh

Easy Mix Date and Peach Scone Muffins

Sep9

(Makes 24)

You will need:
1 packet (500 g) Snowflake easymix scone
1 tin (410 g) Peach Slices in Syrup (drained and cut into tiny pieces)
250 g Pitted Dates (cut into tiny pieces)
2 extra large eggs
100 ml cooking oil
200 ml milk/soya milk
250 ml icing sugar
±12,5 ml milk/water

Instructions:
1.       Preheat oven to 200ºC and grease 2 muffin pans.
2.       Place eggs, cooking oil and milk into mixing bowl and beat lightly. Stir dates and peaches into eggs, oil and milk mixture. Add premix and mix well but don’t over mix.
3.       Place spoonfuls of the mixture into greased muffin trays. Bake for 12-15 minutes until light brown.
4.       When scone muffins are cooled off make a mixture of icing sugar and milk/water and trickle on top of scone muffins.*

Allergens: Wheat Gluten, Eggs, Milk
My allergens: Milk

*For a more moist texture replace icing sugar and milk/water with the leftover peach syrup. Heat the syrup of the sliced peaches and just after taking muffins out of oven pour the syrup on top of each muffin. Leave till it’s cooled off before taking out of pans.

Easy Mix Apple and Muesli Scones

Aug29

You will need:
1 packet (500 g) Snowflake easymix scone
250 ml Muesli (with nuts and raisins)
250 ml pie apples (unsweetened) cut into tiny pieces
2 extra large eggs
100 ml cooking oil
200 ml (⅔ cup) milk/soya milk
Cinnamon and sugar

Instructions:
1.       Preheat oven to 200ºC.
2.       Place premix, muesli and apple (or ingredients of your choice) into mixing bowl. Lightly beat eggs, oil and milk/soya milk. Add to premix and mix well but don’t over mix.
3.       Place spoonfuls of the mixture onto a greased baking tray and sprinkle cinnamon and sugar mix on top. Bake for 15 minutes until light brown.

Allergens: Wheat Gluten, Nuts, Eggs, Milk
My allergens: Milk