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Recipes of the Month

Both of these recipes featured in previous editions of The Australian Coeliac magazine.

Easy Quiche

1 cup Gluten Free Self Raising Flour
1 cup Grated Cheese
1 medium Carrot grated
1 medium Zucchini grated
1 medium Onion diced
1 Small tin Corn Kernals
1/2 cup Oil
5 Eggs
  Salt and Pepper
  4 Rashes of Bacon (optional)
 
  1. Combine all ingredients and pour into rectangular slice baking tray
  2. Bake at 180°C for approximately 40-50 minutes

 








 




Sponge Cake

5                      eggs, separated
¾ cup               caster sugar
1 cup                maize cornflour
1 tsp                 cream of tarter
½ tsp                bicarb soda
few drops         vanilla essence

Preheat oven to 180°C. Grease a 30 cm x 20 cm lamington tin and line with baking paper.

  1. Beat egg whites until stiff. Gradually add sugar while beating. Add yolks one at a time. Keep beating until mixture is nice and thick (able to do a figure 8 with the beaters)
  2. Sift in flour, cream of tarter and bicarb soda and fold into the egg mixture with spectacular. Add vanilla essence.
  3. Pour in prepared lamington tray. Hold six inches off floor or bench and drop (this removes air bubbles).
  4. Bake in preheated oven for 20 minutes.

 

 








   
 
 
 

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