Saturday, September 28, 2019

Coconut Ginger Macaroons, FODMAP friendly.

I have adapted this recipe to increase the volume of the basic egg white mixture.  Doing this makes approximately double the number of Macaroons from 24 to 48. 
I bought the Ginger infused Coconut flakes from Source Bulk foods in Ballarat. 
If unavailable, double the amount of shredded Coconut and add 1 teaspoon of grated Lemon rind. 

Approximately 40 g sugar or 1 heaped teaspoon full of caster sugar in each

120 g shredded coconut
120 g of ginger infused coconut flakes, ground fine. 
140 g egg whites at room temperature
208 caster sugar, raw good. 
1 teaspoon vanilla
Pinch of salt. 

Set oven at 350 degrees
Place egg whites in large bowl and beat until stiff.  
Add sugar gradually and continue to beat. (Should look like Pavlova case)
Add vanilla and salt and beat until incorporated. 
Tip coconut on top of egg whites and sugar. 
Fold in with large spoon until all coconut is covered. 
Using a 4 1/2 cm ice cream scoop place 12 blobs on a lined baking sheet. 
Bake until a crust forms on the Macaroons. About 15 to 20 minutes. 
If browning too quickly drop tray to lower rung. 
Remove from oven and place still in baking paper on wire rack. 
Repeat with 3 remaining trays. 
( it is possible to bake several trays at once, moving them around oven as they develop a little colour. 
When all Macaroons are baked. Lift the off baking paper and turn them over. 
Place all Macaroons on one tray, upside down. 
Place that into oven with the oven door half partially open with a wooden spoon. 
Leave in oven until cool. 
Remove tray , store in airtight tin. 

I use a hand held beater and it takes about 5 minutes. Could use TMX. 
Could stick Macaroons together with Chocolate. 
They spread slightly in the oven. 
You can adjust the drying out time to give a soft Center or a completely dry Macaroon.

Tuesday, September 17, 2019

World’s Best Choc Chip Cookies.

This recipe is based on Dorrie Greenspan latest Choc Chip recipe.  It is different as it contains Rolled Oats.  I have doubled the Choc Chips and Walnuts. I have also adapted it to TMX.  It makes about 60 small cookies, depending on size.
I make up the mixture and after baking first batch,  leave the mixture in the fridge and bake subsequent trays when I have the oven on. For a flatter cookie, leave out of fridge for 1 hour before baking.        
Add rolled oats with flour.
2 cups all purpose flour, ( or 1/2 bread flour and 1/2 plain flour)
1 teaspoon salt
3/4 teaspoon baking soda, ( carb)
125g butter at room temperature
1 cup sugar
2/3 cup light brown sugar
2 teaspoons vanilla essence.
2 large or 3 small eggs
4 cups choc chips, a mix of colors fine.( can replace 1 cup with dried cherries
2 cups roughly chopped Walnuts
2 handfuls rolled oats

Set oven at 375 or 350 ff.

Beat soft butter, 1 minute/ speed 4
Add sugar, beat 2 minutes / speed 4
Add Vanilla and eggs, one at a time. Speed 4 /4 minutes
Add flour and mix on knead until just incorporated
Set aside in large bowl.
Add choc chips and Walnuts. Fold over until choc chips and nuts are mixed through.
Using a ice cream scoop, place on lined baking sheet and bake 10 to 12 minutes.
Leave on tray 5 minutes and then on to wire rack to cool.

Sunday, September 8, 2019

Low FODMAP Pizzelle.

As with most Low  FODMAP baked foods, portion size is important. I developed these to have 1/4 of a Pizzelle with my morning cuppa. The recipe makes about 18 discs, so 1 / 70th should be ok. All ingredients are Low FODMAP .
3 eggs
1/2 cup Pure Maple Syrup
1/2 cup Lemon infused Olive Oil, ( or grated  rind of 1 lemon and light Olive Oil )
1 1/2 cups of GF plain flour , 2 teaspoons of baking powder
1 1/2 cups SR  GF flour and 1 teaspoon baking  powder.
Pinch of salt
1 heaped Dessert spoon of ground Almonds.

Mix eggs, Maple Syrup and Oil together, 30 seconds, speed 4
Add flour, baking powder and ground Almonds, 30 seconds/ speed 4.
Set batter aside in bowl.

Heat Pizzelle Machine
Spray lightly with Canola oil
Place tablespoons of mixture in center and close lid.  The weight of lid will spread batter.
Cook until light brown.

If batter is too thin, add a little more flour.
If too thick add lemon juice or Lemoncello.
Store in an airtight container.

Eat as is or spread with jam or lemon butter.