Frozen cheesecake anyone?

Two weeks ago, whilst searching for a gluten free cheesecake recipe, I came across this little beauty on a great blog, The Gluten Free Scallywag. Now, being immensely fond of the word scallywag, it just had to be tried.

Too much citrus is never enough for this cheergerm, so I added a tad more lemon juice than the recipe said. As a result, when the springform pan was undone, it was a bit too melty to serve. To the freezer I cried! After an hour of nervous nail biting (or completely forgetting it was there due to the odd champers or two) we discovered, a frozen cheesecake! A delicious accident.

Kid 1 and The Yak loved it so much, I churned out another one for a Christmas get together the other night. Frozen cheesecake, that’s how we roll now baby. Before serving, I tumbled some blueberries atop in a very Nigella type manner.

My wee changes:
Grated the zest of one lemon and lime, halved it, added half to the base mixture and half to the cheese mixture.
Not having baked The Gluten Free Scallywags GF graham crackers, I used half GF arrowroot and half GF rice coconut biscuits.
I added 2 tablespoons of lime juice in the cheese mixture and sneaked in 1/4 teaspoon of vanilla paste as well.
Big cheesecake tip,always bring the cheese to room temperature before mixing.
I put the cheesecake in the fridge overnight then popped it in the freezer a few hours befor serving. Make sure you pull it out for about 15 minutes or so to ensure you can cut it.

Go here for the fantastic recipe!

Christmas Ginger Muffins

It’s 10.30 am and the temperature outside has already hit 32 degrees celsius. Perfect baking weather. The smell of ginger and spice wafts through the kitchen. Little boys wander in on a break from the continual games of Trouble, chess and various Trash Pack and Lego scenarios.

‘What’s for morning tea Mum?’ Yup, school holidays have begun. ‘Christmas muffins,’ is my inspired response. ‘Fantastic!’ they cry. Add the word ‘Christmas’ and anything sounds good. Christmas spinach and brussel sprout pie anyone?

I adpated these wee beauties from an old muffin recipe book, giving them a bit of a ‘health makeover’. They exude a warm ginger glow and are not overly sweet. It’s worth baking them just for the smell of the spices alone. (Although perhaps on a cooler day than this.) Today I used wholemeal flour, they are equally as good using 1 cup of wholemeal and 1 cup of wholemeal spelt flour.

Speaking of spices, my very favourite to use are Herbie’s. You do pay a little more but the quality is worth it. On saying that, this cheergerm is not a food elitist and will happily use the cheap and cheerful supermarket brand as well.

Get these down ya my lads, then bugger off! I mean, go and play dear sweet children of mine. It’s mumma muffin and coffee time.

2 cups wholemeal plain flour
1 1/2 tsp baking soda
3/4 cup coconut sugar (or rapadura, or brown or caster)
2 tsp ground ginger
1 tsp mixed spice

2 tablespoons golden syrup
80ml rice bran oil (or grapeseed oil)
2 eggs
1 cup milk (I use low-fat milk)

Preheat oven to 200C. Line a 12 hole muffin pan with paper cases.
Sift dry ingredients into a large bowl.
In a microwave dish or saucepan, gently warm the oil and golden syrup. Remove from heat and cool slightly.
Add eggs and milk to oil mixture and beat well.
Add the liquid to the dry ingredients and mix lightly.
Bake for about 15 minutes or until the centres spring back when pressed.

Adapted from Marvellous Muffins by Alison Holst

Some magnficient muffin tips: I always use paper cases because I am lazy and it lessens the washing up. Try to get your ingredients to room temperature before baking. Sieve your dry ingredients. Add all the liquid and extra ingredients at once. Fold the dry and wet ingredients together with as little mixing as possible.


Shortbread for a hungry Silly Yak


‘It’s not fair!’, cried The Yak, stamping his coeliac foot and crossing his coeliac arms. ‘Everybody except me gets to eat your shortbread at Christmas.’ Pouting doesn’t normally work in this household but I am nothing if not kind. Also, I had previously set myself a challenge and it was time to woman up.

Gluten free shortbread has arrived and the Yak is once again a happy man.

The experiment started with golden butter from New Zealand that glittered like Smaug’s treasure. Then basically, I just substituted the plain flour in my regular recipe with a quality brand of plain gluten free flour.

Methinks the key is to only knead the mixture for a minute or two, just enough to bring it together. It also requires a bit longer baking than my usual shortbread.

A batch was sent along to the Yak’s place of employment….although he is a begrudging sharer. The feedback was glowing. (At least that’s what The Yak told me.) They are delicate and moreish, and the Yak thinks every bit as delicious as the gluten laden version.

I concur Sir Yak, I concur.

The big test? Neither Kid 1 or Kid 2 clocked that they were GF…..a pretty good test in my books.

Sure, you can find store bought gluten free shortbread these days but I challenge you to accept the challenge that I challenged myself to. (You still there?). The enjoyment that this therapeutic bake provides, let alone the scrummy eating, far outweighs any convenience from buying it pre-made.

And as a very famous French woman was once reputed to have said ‘Let them eat shortbread’. (Well, she would have if she’d tasted this shortbread).

250g butter, unsalted
1/2 cup caster sugar
2 3/4 cup gluten free plain flour
1/4 cup rice flour

Preheat oven to 180C.
Line 2 baking trays with baking paper and sift the flours together into a bowl.
Cream the butter and add the sugar gradually, beating until the mixture is light and fluffy. (I use a mixer for this.)
Work in the flour gradually and with a very light hand, knead to form a dough. (I do this in the bowl.)
Divide the dough in half, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured.
Cool down on wire racks.
Makes about 20-25 pieces.
adapted from The Margaret Fulton Cookbook


Shortbread for Christmas

To me, Christmas is shortbread and shortbread is Christmas.

It’s the only time I make it. Batch after batch is baked, packed in various ways and given as a tasty holiday treat. This gives me the opportunity to delve into my collection of vintage kitchenware and present it on quaint china plates or quirky glass bowls. (A great way of justifying my hoarding tendencies).

I never try new recipes for my Christmas giveaway. After years of perfecting this recipe, I would hate to disappoint the yearly recipients. I assure you it’s not due to laziness. Or is it?

In my extended family, we could start Shortbread Wars (like Star Wars but more delicious.) Our family is full of shortbread bakers. Nana Dorothy used to bake shortbread, my mum bakes it, as do two of my sisters. (The baby of the family has gone renegade and has so far resisted this hereditary primal urge..I give her another year…).

This shortbread is short (like myself), light, with a hint of crispness and not overly sweet. I have used the iconic Margaret Fulton’s recipe for the past few years and find that adding the 1/4 cup of rice flour adds that textural bite and lightness that makes me want to sing.

A piece of this shortbread with a cup of tea is ambrosia.

The smell makes little lads salivate and hang round the oven door.

In our house, its mandatory for Santa to be left a piece with the obligatory glass of milk.

This recipe is not gluten free which makes The Yak very sad. My mission (if I so choose to accept it) for the next few days, is to perfect a gluten free version. Fingers crossed.

Shortbread hints and tips: Knead the dough with a lightness of hand for about 3-5 minutes until its smooth and buttery. Do not attempt this on a very hot day unless you have airconditioning or you will end up with buttery mush! I use my trusty KitchenAid mixmaster but I have also used a handbeater. Or use your a wooden spoon and arm power if you feel like a workout!

250g butter, unsalted
1/2 cup caster sugar
2 3/4 cup plain flour
1/4 cup rice flour

Preheat oven to 180C.
Line 2 baking trays with baking paper and sift the flours into a bowl.
Cream the butter and add the sugar gradually, beating until the mixture is light and fluffy. (I used a mixer for this.)
Work in the flour gradually and with a light hand, knead to form a dough. (I do this in the bowl.)
Divide the dough in half, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 10-15 minutes until crisp and straw-coloured.
Makes about 20-25 pieces.
The Margaret Fulton Cookbook

Gluten free chocolate date loaf


In honour of my 6 year old (Kid 2) being given his first phone number by a girl….I present to you my low fat gluten free date loaf. (I trust it will be many years before my youngest progeny goes on an actual date…). I adapted this from a recipe called ‘Uncle Bill’s Date Loaf’ given by a friend a few years ago.

I like to experiment with different gluten free flours in a continual search for an enjoyable texture and for health purposes as well. The Yak can too easily get stuck chowing down on food containing too much starchy flour such as white rice flour or tapioca flour.

In this version, I have combined buckwheat flour and almond meal, mixed with store bought gluten free plain flour. What’s so great about buckwheat flour you ask? Glad you did….there are too many benefits to list here but in short, diets that contain buckwheat have been linked to a lowered risk of developing high cholesterol and high blood pressure. It is actually not a grain but is a fruit seed, related to rhubarb and sorrel.

I also bake a version of this recipe using wholemeal wheat and spelt flour. (I shall post this some time in the future). I add the cocoa powder to distract my 9 year old (Kid 1) from the dates, anything chocolatey keeps that kid happy.

Coconut sugar and I have been having a passionate love affair for some time now (shhh…please don’t tell The Yak). There are many health claims attached to this sugar, it is meant to contain nutrients that cane sugar doesn’t have and is said to be a low GI alternative to cane sugar as well.

Basically, I ain’t a scientist…just a humble home cook. I like the taste and the possibility of it’s potential health benefits. I guess that stuffing oneself with too much sugar, no matter what it’s origin,  may not be the healthiest choice. But everything in moderation I say! (If you don’t have any coconut sugar use soft brown sugar and Bob’s your uncle, or is that Bill?).

1 cup boiling water
1 1/2 cups dates
1 teaspoon bi-carbonate soda
1 tablespoon butter or margarine
1/2 cup coconut sugar (or soft brown sugar)
1 egg
2 tbl cocoa powder
3/4 cup gluten free plain flour
1/4 cup buckwheat flour
1/2 cup almond meal
2 1/2 tsps gluten free baking powder
pinch salt

Heat oven to 180 C
Grease a loaf tin and line the base with baking paper.
Chop dates finely and place in a bowl, pour boiling water over. Add bi-carbonate soda and stir. Set aside until cool.
Sift cocoa powder, plain flour, buckwheat, baking powder and salt together. Stir in almond meal.
Put butter and sugar into a bowl and beat until smooth.
Add egg and beat well.
Add date mixture and flour, stir until combined.
Preheat oven to 180 C.
Pour into tin and bake for 35- 40 minutes or until a skewer comes out clean.
Totally delicious when served hot and with butter or whatever your favourite spread is.


The true ramblings (except for the made up stuff) of a mumma on life, food and being married to a vegetarian coeliac. I love my boys (Kid 1 and Kid 2), food, old stuff, my husband (The Yak), my family and friends. Not in any particular order.

The Yak was diagnosed as a coeliac two years ago, sparking a big change in our eating habits. For him it was a bit of a nasty shock, he was a lover of sourdough bread, good pasta and my baking. So, out of necessity and pity for his sorry state, my experimentation with gluten free cooking and baking began. It has been and still is at times, a tumultuous journey, filled with success and some rather spectacular failures.

Not all of my food is gluten free and I still like to bake ‘old school’, especially for my lads.

Back in the dark ages, I left my old life to undertake a lifelong dream of retraining in the food industry. If you are ever after a plate of cold meats and vegetables presented in aspic, I am your chick. Seriously, it has provided a great basis for the culinary experiments and shenanigans that I enjoy today.

Years ago, my beautiful maternal grandmother Dorothy called me a cheergerm, and it always stuck in my mind as being a pretty cool thing to be.

I have lovely childhood memories of her in the kitchen, baking morning tea for the orchard fruit pickers. That is a photograph of her gravy boat you can see on the header of this blog. So, this is for you Nana Dorothy, the original cheergerm.

Please note, all opinions presented in this blog belong expressly to myself, except for the times that I am overtaken by an alien being. Which is so not my fault.