Bran Muffins

1 cup bran flakes
1 cup flour
1 tsp baking powder
1/2 cup (or huge tablespoon) golden syrup
1 cup milk alternative, eg. soy or rice milk
1 tsp baking soda
1 cup dried fruit (sultanas, chopped dates, banana, carob chips, seeds - whatever takes your fancy)

1. Preheat oven to 200°C.
2. Mix bran flakes with sifted flour and baking powder.
3. Slightly warm golden syrup and milk. Add baking soda.
4. Add dried fruit. Mix all together carefully.
5. Spoon into greased muffin tins and bake 10 to 15 minutes.

Millet Bread Squares

2 cups millet flour made from hulled millet
1/2 cup arrowroot
1 cup fresh fine-ground sesame seeds
3/4 cup water
1 Tbsp chopped garlic
Make sure when you grind the hulled millet in the coffee grinder that you grind it well otherwise the bread will be gritty.

1. Combine ingredients and mix well to prevent crumbling.
2. Press the mixture into trays (lined with sesame seeds, millet flour or flakes) to a thickness of 1cm or less.
3. Bake at 180°C for 50 minutes or until just browned slightly. The timing varies with the type of tray and the dampness and thickness of the mixture.
4. Cut into squares while hot and allow to cool before removing from the trays.
5. Eat immediately, store up to four days or freeze for future use.

Rice Bread Squares

 
4 cups well-cooked brown rice (and water if dry)
1/2 cup arrowroot
1 cup fine-ground sesame seeds
1 Tbsp chopped garlic, onion or fresh herbs

1. Combine ingredients and mix well to prevent crumbling. 
2. Press the mixture into trays (lined with sesame seeds, rice flour or rice flakes) to a thickness of 1cm or less.
3. Bake at 180°C for 50 minutes or until just browned slightly. The timing varies with the type of tray used - metal, glass or ceramic, and the dampness and thickness of the mixture.
4. Cut into squares while hot and allow to cool before removing from the trays. Bread squares are much less likely to bend or crumble when cold.
5. They may be made in large quantities and frozen for future use. Do not keep them out of the freezer for more than four days.

Millet Buckwheat Bread Squares

2 cups hulled millet
4 cups water
1 cup buckwheat kernels
1/4 tsp curry powder mix

1. Simmer hulled millet and curry powder mix in water until all the water is absorbed (about 15 minutes). The millet should be soggy. If it isn't, you haven't used enough water. Cool without a lid to dry it out a bit.
2. Grind the raw buckwheat kernels in a coffee grinder or nut and seed grinder.
3. Stir the ground buckwheat into the soggy cooled millet and mix well. Use a mixer or food processor if available. This is not essential, but lends a smoother texture to the squares.
4. Line a baking tray with some ground millet or buckwheat and press the mixture onto the tray to a depth of not more than 6mm. Slice with a wet knife.
5. Bake 40 minutes at 180°C.

Carrot Cake

This carrot cake has a delightful crust, and is quite heavy in texture. It is a cake best left unleavened, which is healthier anyway. It doesn't freeze well because of the low fat content.

Dry ingredients
1 1/2 cups fresh-milled brown rice flour
2 tsp cinnamon
1 cup fine-ground sunflower seeds
1/2cup arrowroot or fresh-milled soy flour
Wet ingredients
1/4 cup rice malt or fruit juice
1 drop vanilla
1/2cup chopped dried apricots or cashews
2 cups grated carrot
3/4 cup fruit juice or carrot juice

1. Combine wet ingredients.
2. Combine dry ingredients.
3. Stir wet mixture into dry mixture and mix well. Batter should be quite thick.
4. Spoon into floured loaf tin and bake at 170°C for 90 minutes or spoon into floured muffin tray and bake at 180°C for 45 minutes.
5. Cover until quite cold and then slice.

Carob Cake

Mix well
2 1/2 cups flour (rye or wheat)
2 rounded Tbsp carob powder
2 rounded tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
1/2 - 3/4 tsp stevia powder (or 1 cup sugar)
(Stevia is ground stevia (chrysanthemum family) plant which is a sugar replacement and is totally natural. Available from health food shops)

Choose one of the following options (carrot is nice):
2 1/2-3 cups grated carrot or courgette
2 1/2 cups grated apple
2 cups stewed apple
2 cups mashed banana (or mixed fruits)
1 cup chopped nuts/seeds mixed
1 cup raisins
1 cup dates (chopped and soaked)
3/4 cup chopped dried fruit - apricots, papaya, even cherries are all nice, or use any fruit of your choice

Keep on hand 1/2 cup liquid (either soak-water from dates or juice, water or milk)

1. Mix dry ingredients.
2. Mix wet ingredients including nuts and fruit.
3. Mix wet and dry ingredients together well.
If too dry add 1/2 cup liquid (you often need it - or a bit less or more).
If too wet add more flour.
This cake should be a 'firmer' mix than the pear cake recipe that follows.
4. Spoon into a tin lined with baking paper.
5. Cook for 45 mins to1 hour (depending on oven type and tray or tin size) at 180°C.

Pear, Peach or Apple Cake

Mix well
2 1/2 - 3 cups flour (rye or wheat)
2 rounded tsp baking powder
1 rounded tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp stevia powder (or 3/4 cup sugar)

Mix together
1 cup raisins or sultanas
1 cup dates (chopped and soaked or washed in boiling water to soften)
2 1/2 - 3 cups bottled pears, apples or peaches
1/2 tsp vanilla (optional but nice)
If needed, 1/2 cup syrup off apples, pears or date soak-water or water.
(you may not need this, but have it handy when mixing. Each batch is different due to type of flour used, amount used, and wetness of stewed fruit)

1. Mix dry and wet ingredients together.
2. Add some liquid if feeling too dry, add more flour if too sloppy (should be fairly moist
mix).
3. Spoon into a tin lined with baking paper.
4. Bake at 180°C for 45mins to 1 hour, depending on oven type and depth of tin.
5. Check with a toothpick to see if cooked.

Carrot Cake

Mix well
4 cups grated carrot
1 cup sugar (or 3/4 tsp stevia) (if using stevia, mix it with flour not wet ingredients)
1 heaped cup raisins
3/4 cup chopped soaked dates
1 cup chopped nuts and seeds mixed
4 Tbsp golden syrup or 4 Tbsp honey or 4 eggs

Mix together
2 large cups flour (rye or wheat)
2 tsp baking powder (optional)
1 rounded tsp cinnamon
1 rounded tsp mixed spice
3/4 tsp stevia if using it (see above)

1. Mix all ingredients well.
2. Add soak-water off dates or water if too dry.
3. Add more flour if too wet. This mix should be fairly firm.
4. Cook at 180°C for 45 mins to1 hour on baking paper lined tray or cake tin.

Note:
Check cake at 45 mins. Cooking time varies due to oven type and depth of cake tin.
With this cake you can use any type of flour that suits you. Wheat flour always makes a cake that rises!! If using other flours it doesn't often rise but is still nice!

Apple and Honey Slice

100g margarine
2 Tbsp honey or maple syrup or corn syrup
1 large or 2 small eggs beaten (if a problem, use egg substitute)
1 cup (100g) grated or stewed apple
1 1/2 cups rice flour (wheat flour if OK)
1 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp nutmeg
1 1/2 cup chopped sultanas
1/2 cup of walnuts (optional and if suitable)

1. Melt margarine and honey in large saucepan.
2. Remove from heat and add egg, apple, dried fruit and sifted dry ingredients.
3. Mix well to combine.
4. Put in greased sponge roll tin.
5. Bake for 20-25 mins at 160°C.
6. Cut into fingers or squares.

I freeze most of the slice and leave enough out to eat, as it stays fresher. Can go mouldy in humid weather if a large quantity is left out at once.

Anne's Biscuits

2 1/2 cups rice flour (or wheat flour if OK)
2 tsp baking powder
2 Tbsp sugar (if sugar is a problem, use a substitute)
150g dairy-free margarine
1 egg (or egg substitute)
4 tsp corn syrup
1 tsp vanilla
1/2 tsp almond essence
May need a little water, soya milk or rice dream to mix to a stiff dough.

1. Put dry ingredients into food processor and mix
2. Add soft margarine and mix.
3. Add egg, essence and corn syrup
4. Mix to a ball.
5. Make teaspoon sized balls and flatten on tray. Makes 2 trays.
6. Bake in a medium oven 180°C, for about 10-15 mins till crisp.
If you don't have a food processor, I suggest beating the second lot of ingredients first, then add the dry sifted ingredients and liquid to mix.
(If travelling with these biscuits, put them in a small container as they can crumble.)

Cornflake Cookies

115g dairy-free margarine
1/2 cup sugar (if sugar is a problem, use a substitute)
1 egg (or egg substitute)
1 cup rice flour (or wheat flour)
1 tsp baking powder
1/2 cup of sultanas or dates (optional)
cornflakes to cover biscuits

1. Beat margarine and sugar.
2. Add egg, then sifted dry ingredients and fruit, if used.
3. Form into balls and roll in cornflakes.
4. Flatten on a baking tray.
5. Bake at 180°C for about 10-15 mins.
(If travelling with these biscuits, put them in a small container as they can crumble.) 

Rice Bubble Biscuits

150g margarine
1/2 - 3/4 cup sugar (if sugar is a problem, use a substitute)
1 egg (or egg substitute)
1 large cup rice flour
1 Tbsp cornflour
1 tsp baking powder
1 cup rice bubbles

1. Cream margarine and sugar.
2. Add egg and beat.
3. Add sifted dry ingredients and rice bubbles.
4. Place spoonfuls on tray and flatten.
5. Bake at 180°C for 10-15 mins.
(If travelling with these biscuits, put them in a small container as they can crumble.)

Wheat-free Low-sugar Muffins

2 cups wheat and gluten free flour
8 teaspoons baking powder
2 cups ground rice
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
200g margarine
2 eggs (or replacement)
2 cups milk (or alternative)
2 cups mashed bananas (or stewed apple without sugar)

1. Pre-heat oven to 220°C. Lightly grease 24 muffins pans.
2. Sieve the first six ingredients
3. In a separate bowl whisk together margarine and eggs (or replacement). Stir in banana or apple.
4. Fold in all ingredients until just combined. (Do not over mix).
5. Spoon mixture into muffin pans and bake for 15-20 minutes or until browned.
6. Stand for 5 minutes before removing from pans.
7. Muffins can be frozen and reheated.

Flaky Boomerangs

125g margarine
1/2 cup icing sugar
1 teaspoon vanilla
2 level teaspoons plain flour
1/2 cup self-raising flour
1 tablespoon cornflour
1 teaspoon cinnamon
2 cups cornflakes
1/2 cup walnut pieces (finely chopped)
water/milk (or alternative) for dipping
icing sugar and cinnamon

1. Cream margarine, icing sugar and vanilla.
2. Sift in the two flours, cornflour and cinnamon.
3. Crush the cornflakes and add them to the mixture with the walnuts.
4. Mix to a stiff, pliable dough.
5. Form into pencil shapes, finger length.
6. Dip in milk or water, press into crushed cornflakes and bend into boomerang shapes.
7. Bake for approximately 12 minutes in a medium oven on a lightly greased tray.
8. Sift icing sugar and cinnamon over the boomerangs while still hot.