Woolworths Macro gluten free crumpet mix review

A few weeks ago I saw this mix in woollies. I must admit I was very curious! Crumpets was one of those things I had just written off that I would never have again unless I felt inspired to make them from scratch. This afternoon I made them with my kids for afternoon tea. It was really simple to make and the instructions easy to follow. I found using my silicone egg rings much easier than my metal ones, because they have handles which make them easy to flip. And the taste? Well I think they tasted really good, my kids gobbled them down! We covered them in Jam. I would certainly recommend this product and it wasn't too badly priced either. 

Lemon Meringue Pie

I think one of the hardest things to make when you gluten and dairy free is desserts. Lets face it they are usually full of either dairy or gluten. All is not lost though! This Lemon Meringue Pie recipe is gluten and dairy free!

Ingredients:
Base:
- 1/2 cup icing sugar
- 1 cup gf self raising flour
- 1 cup desiccated coconut
- 125g nuttlex- melted
Pie:
- 4 Tbs cornflour
-1 1/4 cups water
- 2 Tbs nuttlex
- Lemon rind- grated
- 1 large lemon
- 1 cup castor sugar
- 2 eggs, separated

Method:
1. Preheat oven to 180 degrees. Mix together the dry ingredients of the base. Then add melted nuttlex and stir until combined.
2. Cook base in the oven for 11-13 minutes or until golden brown. Allow to cool.
3. Turn oven down to 160 degrees. In a saucepan combine cornflour, water, nuttlex, lemon rind and juice and  1/2 cup castor sugar.
4. Whisk over a moderate heat until boiling. Whisk a further 2-3 minutes.
5. Cool Slightly. Beat in egg yolks and pour into base.
6. Whisk egg whites until stiff.
7. Add in 1/4 cup of castor sugar and whisk until dissolved. Once dissolved add in the remaining 1/4 cup of sugar.
8. Pile meringue  over lemon mixture making sure in comes right down to the base all around.
9. Bake in the oven for about 30 minutes until meringue is golden.

Cinnamon scrolls

I must admit I have never really made cinnamon scrolls before, it's something that I have never really had and i cant actually remember eating one as a kid. It was until my friend over at The Useful Box made some scrolls for a morning tea that I actually considered them. My friend had accidentally made these cinnamon scrolls dairy free (see her Recipe). This got me thinking that I'd like to see if I can make a dairy and gluten free version. So here it is:

Ingredients:

1/2 cups rice milk

1/3 cup sugar

2 tsp salt

4 Tbs nuttlex

1 package/ 7g yeast

1 egg

3 3/4 cups GF self raising flour

Filling:

5 Tbs. of vegetable oil

1/2 cup brown sugar

2 tsp. cinnamon

Method:

1. In a saucepan heat milk, sugar, salt and nuttlex until warm (not hot). The aim of this is to activate the yeast, if you make it to hot you will kill the yeast.

2. Add in yeast and a whisked egg.

3. Add the flour and stir until combined.

4. Divide the mixture into to two. Lightly flour a surface to roll out mixture to a couple of millimetres thick rectangles.

5. Brush the rectangles with oil and sprinkle over sugar and cinnamon.

6. Using a clean knife cut strips approximately 1.5-2 centimetres thick and roll up. 

7. Place the rolls on a lined tray and allow to rise for 40 minutes.

8. Bake in a pre- heated oven at 200 degrees for 12- 15 minutes or until golden brown. 

You can also add icing to the scrolls once cooled if desired.