Golden Syrup Biscuits - gluten and dairy free, failsafe

A fun, tasty alternative to gingerbread men

Cream:
125g nuttelex
90g (3/4c) brown sugar

Add 1 egg and beat well

Combine:
125g (3/4c) gluten free flour
185g (11/2c) self-raising flour
1 ts bicarb of soda

Fold together

Add 2Tb golden syrup and combine

sprinkle extra flour onto flat surface and knead till soft but not sticky. chill for 30 mins

Divide mixture into 2 ( you can wrap and freeze the second lot for later, or leave in fridge till you are ready to cut and cook the second lot)
Roll out into 4mm thickness and cut into shapes
Place on tray lined with baking paper and cook for 10-15 minutes at around 180 celsius

Failsafe, gluten and dairy free Pear Cake

Cut up 2 pears into slices. If they're quite firm, you might want to poach them slightly

Mix:
2c self-raising flour
1c sugar
2 eggs
125g melted butter/margarine/nuttelex
1c milk


Pour half of mix into tin, place pear slices on top, then add the rest of the mix
Cook at ~190-205 celsius for about 40 minutes


The original recipe, as invented by my mum, uses 2 apples, which are sliced and cooked with a little brown sugar. The recipe also includes spices and you can put sultanas in the middle with the apple.

Let them have cake!

Gluten-free carob cake
Recipe stolen and adapted from http://fedup.com.au/recipes/sweet-things-biscuits-desserts/gluten-free-carob-cake

Put
125g of nuttelex
11/2 cups of sugar
2 Tb carob powder
1 cup of water
Into a saucepan and simmer till mixed together

Add 1 ts baking soda and enjoy the show

Allow to cool a bit (I continued on with warm gloop, seemed to work just fine)

Mix together
2 eggs
1 cup rice flour
1/2 cup brown rice flour
3/4 cup plain gluten free flour
1ts baking powder

Add in the brown gloop gradually and mix with beaters till smooth. It'll be very runny.

Cook it at 200 degrees (bit lower in a fan-forced oven) for about 50 minutes.