Savorlife Products

22/05/2013

GLUTEN FREE MATHI

Ingredients
1 C GF Maida replacer
¾ C GF Besan
¼ C GF Sooji
1/4C GF Atta
Salt according to taste
½ tsp Ajwain
¼ tsp GF Baking powder
Water
Oil for frying

Method
In a bowl knead all the ingredients except oil. The dough should be tight. Make small balls (the size of 50p coin) and flatten with a rolling pin. Prick holes with a fork in flattened dough and fry in oil on medium heat.

Use within ten days.

21/05/2013

GF ALMOND COOKIES

Ingredients
½ C Butter
½ C Sugar or Brown Sugar
1 tsp Almond extract
1 egg
½ C Rice flour
2 C Rice crispies
2 tbsp chopped almonds

Method
Beat together butter and sugar in food processor. Add almond extract and eggs and beat again for 3 minutes on medium speed. Stir in flour, rice cripies and almonds to form a dough.

Shape into balls one inch in diameter and place of a greased baking sheet placed on baking tray. Press with a floured fork to flatten. Bake for 10 minutes in a preheated oven at 180 C. the cookies will be lightly browned only.

Store in an airtight container.

17/05/2013

GLUTEN FREE CHOCOLATE CAKE

INGREDIENTS
1.25 Cup SavourLife Gluten free Maida
0.75 Cup GF Cocoa powder
2 tsp GF Baking powder
½ tsp Baking Soda
½ Cup Melted Butter or Oil
1 Cup Castor sugar
2 eggs
2tsp Vanilla Essence
1 Cup milk
1 grated apple optional to increase moistness

METHOD
With a hand blender or food processor, blend milk, eggs and butter, vanila at medium speed for 2 minutes. Add grated apple and blend again. Slowly add the mix of first 4 ingredients and keep blending. Keep adding milk in between. Blend the batter for 5 minutes at high speed. Pour the batter into a greased cake tin. Bake in a preheated oven at 180 C for 35-45 minutes. Check by inserting a toothpick. If it comes out clean or little crumbs, your cake is ready

16/05/2013

GLUTEN FREE BANANA BREAD WITH NUTS

Ingredients
1 Cup mashed bananas
1 tsp Vanilla essence
¾ Cup sugar
2 eggs
¼ Cup chopped almonds, walnuts, cashew, raisins
1.25 Cups SavourLife Gluten Free Maida
½ tsp Baking soda
¾ tsp Baking powder
¼ tsp salt
¼ Cup Olive oil

Directions
Preheat oven to 180 C. In food processor bowl, add banana, sugar and vanilla and mix at medium speed for 2 minutes. Add 2 eggs, one at a time and mix further for 1 minute till the mixture is fluffy.
In a separate bowl mix together nuts, SavourLife GF maida, baking soda, baking powder and salt. Add into the wet mix slowly and keep on mixing at low speed. Add oil and mix for 2 minutes. Spray 9 x 4 inch loaf tin with little oil and pour the batter into it. Bake for 40-50 minutes at 180 C. Test by inserting a toothpick in the middle. If it comes out clean it is done.
You may like to freeze it for 2 weeks. Take out a few hours before eating. Enjoy!!!!

15/05/2013

Vanilla Orange Rice Pudding (Gluten-Free)

Ingredients:
5 cups whole milk
¾ cup medium-grain white rice
1 vanilla bean / 1 Tb Sp. Vanilla Flavoring
½ cup sugar
1 tablespoon rum (Optional)
2 teaspoons orange zest
Orange segments for garnish

Method:
Heat a medium saucepan and combine milk and rice. Split the vanilla bean lengthwise and scrape the seeds into pan and add the bean ( Add 1 tb Sp Vanilla Flavoring ). Bring to a gentle boil over medium heat.

Reduce heat to medium-low and let simmer. Stir occasionally until the rice is tender and has absorbed some of the milk, 25-30 minutes.

Stir in sugar, rum, and orange zest. Cook for another 10 minutes while pudding thickens. Discard vanilla bean and transfer to a bowl and refrigerate for a few hours until pudding is cold. Garnish with Fresh Oranges.

14/05/2013

EASY PANCAKES (Gluten-Free)

MIX ALL DRY INGREDIENTS IN A LARGE BOWL:

1 cup GF rice flour
½ cup tapioca flour OR (3/4 GF flour with 1/4 corn starch)
¼ cup additional corn starch
2 tablespoons sugar
1 tablespoon GF baking powder
½ teaspoon salt
½ teaspoon xanthan gum

METHOD:

Add 2 large eggs and stir until egg is mostly absorbed. Add 1 cup of milk and stir again. Add a little less than 1 cup water, and only add the rest if needed. Be careful stirring. Don’t beat. You need to get past the gelatinous, sticky stage, but you shouldn’t over mix pancake batter. It should still have some lumps. Consistency should be a little thick, but liquid enough to pour.
Melt butter in frying pan or on griddle. Scoop batter onto pan. When the top side starts to have bubbles or holes around the edges, flip pancakes.
Makes 10 four inch pancakes.

TIP: You can replace water with apple sauce. It adds a little more body and sweetness to the pancakes. Garnish with Fresh Fruit & whipped cream.

13/05/2013

Cucumber Mint Juice (Gluten-Free)

This recipe is makes a wonderful summer drink for the kids, or for a pool party!

Ingredients:
• 2 large cucumbers
• 1 head of lettuce
• Juice of 1 fresh lemon
• 1/4 cup fresh mint leaves
• 1 inch slice of fresh ginger
• Pinch of cayenne pepper
• 2 Tbsp. ground flax seeds, for serving

Instructions:
1. In a juicer, juice all ingredients except flax seeds into a tall glass. Top with 2 Tbsp. of ground flax seeds.
2. Serve immediately.

13/05/2013

20/12/2012

Hi friends, here's the recipe of a Traditional Christmas Cake we would like to share with you...but with a twist....it is completely GLUTEN FREE.....
• 2 cups Savorlife gluten free maida
(you wont need to add Xanthan gum as it already contains it)
• 2 level tsp GF Baking Powder
• ½ level tsp Baking Soda
• ½ level tsp of ground Nutmeg or Jaiphal
• Pinch of ground Cloves or Laung
• Pinch of dry ginger powder
• ½ level tsp ground cinnamon
• 2 cup butter, slightly softened
• 1 ½ cup soft brown sugar or castor sugar
• Zest of ½ lemon
• 3 large eggs, lightly beaten
• 2 tbsp brandy
• 500g of mixed dry fruits like -Raisins, currants, glace cherries, sulatnas, preferably soaked overnight in extra brandy.

Method of Preparation
Heat the oven to 300°F/150°C. The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.
• Line a 9 inch cake tin with 2 thicknesses of butterpaper paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and to prevent the cake from burning on the outside. Do not worry….the paper wont burn, but it will allow uniform baking.
• In a large roomy baking bowl mix the dry fruits with the flour, salt and spices.
• In another large bowl cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition - do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together, don't fret, the cake will still be delicious.
• Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit. Finally add the brandy.
• Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).
• Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn, and though it won't affect the cake, it doesn't smell too good.
• Stand the tin on a double layer of newspaper in the lower part of the oven, and bake for 4½ hours (yes…4 ½hours)
• If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
• After 4½ hours check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a fine knife into the centre of the cake. If there is sticky dough on it when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven.
• Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy. You may make the cake even 2 months before Christmas and just add brandy like this every 2 weeks.