Gluten Free healthy spinach and cheezy waffle.

These savoury waffles are so good they have become a daily staple. I realize looking back at other non sugary  sweet baked recipe posts that spinach and cheese seems to be a constant re occurrence ... seemingly my favourite combooooo (oh aside from PB and nanas ...oh or PB and jam or PB and chocolate or PB and honey....) I NEED A PEANUT BUTTER NOOOOAW.

Anyway back to the subject at hand... 
crispy on the outside and soft on the inside. perfect for dipping with guacamole or sour cream. I had mine this afternoon, plonked on my couch as the perfect Saturday afternoon movie snack, with a dollop of warm laughing cow cheese spread all ohhhber each segment.

Ingredients

• 1/4 +1 tbsp of cup skim milk or your favorite milk substitute
• 1/2 tsp active quick yeast
• 1/2 teaspoon sweetener
• pinch salt
• pinch pepper
• tsp melted spread
• 3 tbsp Gluten Free flour mix
• 1 egg white
• 1/4 teaspoon baking soda
• tbsp laughing cow light spread
• chopped wilted spinach

1. mix up the batter in a large bowl ...Sift and mix dry ingredients together, make a well and and whisk all the wet ingredients.)
2. add cheese and spinach.
3. leave to stand and fire up the irons!
4. once the waffle iron it hot hot hot pour in batter and cook for 4 mins or until crisp and browned.... then slice up and enjoyyyyy!

oh and I reckon you could also use this batter for pancakes.

190 calories per whole waffle!

Gluten free stuffed crust pizza

I have been gluten free for 6 weeks now, i feel great but every now and then i crave my favourite stuff crust pizza. This homemade pizza base recipe hit the spot! and filled the cheesey bready void.
It was delicious and the made for a very fluffy dough, but to be honest it was a whole lot of dough to toppings, very filling and thick... so i have adjusted the ratio's to make a perfect gluten free pizza.

 

Fluffy deep pan Gluten free dough recipe:
Ingredients

• 1 Tablespoon quick active yeast
• 1 + 1/2 cups brown GF flour mix (I used doves strong wholemeal flour)
• 2 teaspoons xanthan gum
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
• 1/2 tea spoon brown sugar
  
• 1 teaspoon Italian herb seasoning
• 2/3 cup warm water
• 1/2 teaspoon sugar
• 1 teaspoon olive oil
• 1 teaspoon cider vinegar
• Extra flour for sprinkling

Pepper A for Alice ;) marking my territory, that's my half...

.... crust stuffed with cheese strings!

 Directions
Pre heat oven to its highest setting... you need it very hot.

1. pour the warm water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes. thenadd vinegar and Stir the sugar and olive oil into the yeast mixture until well combined.
   
2. Sift the flour, gum, salt and baking powder into a large bowl.
   
3. Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the correct consistency.
   
4. Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.leave to rest for 1/2 an hour at least (the longer the better)
5. grease a tin and push dough into corners. to make it stuffed crust place cheese strings around edge and pull dough over then until securely covered.
6. top with your choice of toppings... i made a tomoate and oregano sauce from scartch and added shredded mozzarella, sliced olives and courgettes...
7. bake in centre of oven for 15 minutes.

Easy peasy herby and cheesey.

I re-made my savoury muffins this afternoon, but in loaf form. We delved in whilst the bread was still warm, smelling herby and the cheese in the mixture was still gooey.
This bread is very addictive so be warned...
Recipe
Ingredients:
1 egg
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
pinch of garlic powder
1/2 cup grated cheese (plus extra for topping the loaf)

fresh outta the oven.

•  In a large bowl, blend together the flour, the baking powder, herbs and the salt. 
• Stir in the grated cheese and blend well.
• In a smaller bowl, blend together the milk and the beaten egg. 
• Add the wet ingredients, all at once, to the dry ingredients and combine just until the dry ingredients are moist. Twelve strokes should be enough. Over mixing will cause your muffins to be flat. (i think i over mixed it a bit too much this time.)
• Spoon your batter quickly into the bread tin and bake for approximately 20 minutes. then top with extra grated cheese and bake for a further 10 minutes. 
• Remove from oven and eat! Serve slightly warm with butter.