Indulge yourself with these yummy recipes.
Indulge yourself with these yummy recipes.
For those of you who love a brownie and need it to be gluten free, here’s a very easy recipe that will give you that rich, chewy chocolate fix you crave using your favourite gluten free flour, The Real Bread Mix.
This is a great example of the versatility of The Real Bread Mix as a plain flour for general baking. Just substitute it into any recipe and let us know the outcome. It works best with heavier cakes and biscuits and the recipe may require a little more liquid than stated on the recipe.
Allow to cool slightly in tray and then turn onto a wire rack.
As summer comes to an end so does some of our favourite fruits – including strawberries and blueberries. We thought we’d try to preserve these last vestiges of the season and make use of the last (almost) berries. And what perfecting timing with Valentine’s Day just a few days away!
So, get your cupid on and try your hand at making this chilled gluten free summer berry pudding for that special someone.
(We’re using the Springhill Farm ‘The Real Bread Mix’ – Original but you can substitute it with wheat-based bread if you prefer.)
Prepare one bag of the real bread mix as per the instruction on the pack
Meanwhile, combine berries in the bowl, allowing these to thaw to room temeprature.
Strain off the liquid into another bowl.
Combine reserved liquid, sugar and water in a small saucepan and heat without boiling until the sugar is dissolved. Bring to the boil and simmer for 2 minutes.
Remove the crusts from the bread, slice and cut bread to fit the base and sides of a 5 cup bowl.
Place half of the fruit mix into the bowl and pour 1/4 of the sugar syrup over the fruit.
Cover with a layer of bread, and repeat the layering of the fruit, sugar syrup and bread, finishing with the bread.
Pour remaining syrup down the sides of the bowl and over the top of the pudding.
Allow it to stand for 20 minutes to absorbs the liquid before covering the pudding with cling wrapand putting a heavy weight on top. Refirgerate overnight.
Turn out the pudding on to a serving plate and serve with creme fraiche or ice cream.
We decorated ours by drizzling liquid which had seaped from the pudding overnight and fresh berries.
Located between Asia and Europe, Turkish food is a unique and exotic fusion of many countries. If you ever have the chance to eat a Turkish meal, don’t pass it up, it’s fantastic. One thing we love about it is the wonderful Turkish bread – it’s flat, has a delicious chewy texture and great served alongside a number of meat and vegetable dishes. So from our love of Turkish food, we decided to create our own gluten free Turkish bread using The Real Bread Mix – Original. It’s been a hit in our household, so give it a crack and be sure to let us know how you go.
1 x bag ‘the real bread mix’
2 tsp yeast
1.5 tsp salt
1 tbsp sugar
Combine one packet of “the real bread mix” with 660mls of warm water, yeast, salt, sugar and one large egg. Follow the normal mixing instructions.
Let the dough rise for at least 30min, but for up to 1.5hrs (it will be approx 3x the starting size if left this long). The longer the dough is left to rise, the stronger the yeast flavour will be in the finished product. Mix the dough and leave in the same container to rise again.
Preheat the oven to 210 degrees celcius. When the oven has reached temperature place an oiled heavy based baking tray in the oven for 5 mins. Take the dish from the oven and pour in the bread dough, sprinkle with sesame seeds (or your favourite toppings) and bake for approx 35-45 minutes.
400g the real bread mix (keep the remaining 50g to flour the board)
1 cup caster sugar
3/4 cup brown sugar
1/4 cup golden syrup
1 tbp ground ginger
1 tbsp cinnamon
Cream butter and sugars until light and creamy.
Add the golden syrup and beat until well combined.
Add the real bread mix cinnamon and ginger and mix well.
Add eggs one at a time and combine well.
Turn dough on to lightly floured board and knead well.
Divide dough into 2 pieces and roll until 3 cm thick.
Cover in clear film and refrigerate for 24 hours.
The next day…
Peheat the oven to 175 dgrees
Line a tray with greaseproof paper
Roll out the dough until .5 cm thick
Cut out gingerbread using cookie cutters
Place on a tray and pop in oven for 15 minutes or until brown.
Add eggs one at a time
This recipe will make two puddings. You will need 2 x 18cm basins.
1 x bag Springhill Farm The Real Bread Mix Fruit
250g brown sugar
100g almond meal
1/2 teaspoon bi carb
1 small carrot grated
Grated rind (fine) of 1 orange
1kg dried fruit ( made up of equal portions of sultanas, currants,finely chopped dates )
1/4 cup brandy
2 tbsp drambuie
1/2 tablespoon mixed spice
1/2 tablespoon nutmeg
Cream butter and sugar until light. Add eggs and mix.
Add carrot, orange rind , fruit and almond meal and mix well.
Add The Real Bread Mix – Fruit by Springhill Farm, spices, bi carb, brandy and drambuie. Mix well.
Lay out grease proof paper on the bench, and trace around both the bottom and top of the basins. Cut out the circles (4 in total – 2 large and 2 small).
Grease the basins well. Place the smaller circle into the bottom of both and divide the mixture evely between the two basins.
Cover with the larger circle of greased baking paper.
Cover the pudding with a large sheet of baking paper. Tie firmly with string.
Make a handle of string and use it to lower the pudding into the large pot of boiling water. Steam covered for 3 1/2 hours. The water should come halfway up the side of the pudding bowl . Have the kettle boiling to add as needed to keep the pudding at a moderate boil.
Remove from the water, cover with fresh baking paper to cool a little.
Serve with brandy cream and custard! x
4 egg whites
3/4 cup castor sugar
1 cup cream whipped until thick
2 tablespoons brandy
Beat egg whites until thick.
Add castor sugar and beat until sugar is dissolved.
Fold in the cup of whipped cream and add the brandy.
2 cups milk
1 vanilla bean split lengthwise, seeds scraped
4 egg yolks
1 tablespoon gluten free cornstarch
1/4 cup castor sugar
Combine the milk, vanilla bean and seeds in a saucepan over a moderate heat until simmering. Remove from the heat and allow to sit for 15 minutes. Remove vanilla bean.
Beat the egg yolks and cornstarch in a bowl with an electric beater. Add the sugar and beat until pale and thick.
Re heat the milk to simmering point. Pour onto the egg yolks whisking continuously . Place this mix in a clean saucepan and cook over allow heat for 8 minutes stirring until the mixture coats the back of the spoon. Cool.
Enjoy these delicious gluten free balls with friends and family. With a couple of vegetarians in our house, we like to make balls and enjoy them with Christmas lunch, but equally you could stuff your a chicken or turkey with this delicious filling. Merry Christmas x
4 slices prosciutto
1 tablespoon olive oil
2 cloves garlic crushed
1/2 red onion finely chopped
2 1/2 cups fresh breadcrumbs (Bread made from Springhill Farm’s The Real Bread Mix)
1/2 cup dried cranberries chopped
1 egg lightly beaten
1 tablespoon chopped fresh sage
50g butter melted
Heat oven to 200 deg.c.
Cut prosciutto lengthways into 4 slim pieces.
Heat oil and add onion and garlic and cook for 3 minutes until soft but not browned. Transfer this to a bowl and add breadcrumbs , cranberries, sage and butter and season with salt and pepper.
Mix well with hands and form into balls. Makes 12 as per photo.
Wrap prosciutto around each ball.
Line baking tray with baking paper and bake for 15-20 minutes until browned and heated through and serve.
Julienne or thinly slice zucchini lengthways and replace prosciutto for a delicious option.
Springhill Farm Real Bread Mix crumbs can be used for any favourite stuffing recipes .
Some flavour combinations that we enjoy are
Lemon and Parsley
Orange, Herb and Nut
Apple, Prune and Pistachio.
A good ol’ scone recipe doesn’t go astray. Jo makes them at least once a week here at Springhill Farm – she could write a solid recipe book on scone variations but this one is particularly good and gluten free!
These are the perfect Race Day treat!
2 cups real bread mix – seeds
4 tsp baking powder
2 tsp caster sugar
1/2 – 3/4 cup buttermilk
1 cup cooked mashed sweet potato (approx 375g)
150g packaged cream cheese
2 tbsp chopped fresh parsely
1 tbsp chopped fresh chives
Heat oven to 220 degrees (fan forced)
Peel and cook the sweet potato until soft. Drain thoroughly and mash well.
Combine the bread mix, baking powder and sugar. Mix well.
Rub the butter into the flour mix with your fingers.
Add the sweet potato and enough buttermilk to make a soft scone dough.
Turn the dough onto a lightly floured board (we use corn starch – but any gluten free flour will be fine)
Knead the dough gently until it is nice and smooth
Roll the dough out to approx. 1.5cm thickness
Cut the dough into 4cm rounds. Place on a paper lined baking tray.
Brush with tops of the scones with extra buttermilk and place in the oven.
Cook for approx 10 minutes, or until the tops and bottoms are being to brown.
Wrap in a clean tea towel to cool.
Prepare the filling mixture by combining the cream cheese and herbs together.
Prior to serving, split scone and full with the cream cheese mixture.
Every night can be pizza night with our delicious, easy gluten free pizza base recipe. We love to top ours with thick tomato sugo, fresh mozzarella and torn basil leaves from the garden and slices of spicy Italian salami!
(For an extra crispy base, we recommend pre warming the oven trays. The best way to do this is to leave them in the oven while the oven is warming and make your pizzas on baking paper on the bench. Then when you are ready to cook, slide the pizza and baking paper onto the hot tray and return it to the oven.)
What better way to warm up a cold winters day than to enjoy our new fruit real bread mix whipped up into a delicious gluten free bread and butter pudding. Well, living in chilly Ballarat, that’s exactly what we did last weekend. Feel free to add more fruit, your favourite liquer or nuts to make it perfect for you! Enjoy x
12 pieces of Springhill Farm’s fruit bread – crusts removed (made using the real bread mix – fruit)
175g caster sugar
4 eggs and 4 egg yolks
300ml thin cream
300ml thickened cream
1 vanilla bean
Preheat your oven to 180 degrees celcius.
Grease a 2 litre baking dish with butter.
Spread the bread with butter and marmalade then cut the bread into triangles and arrange in layers in the baking dish.
Whisk eggs, egg yolks and sugar together in a bowl and set aside.
Scrape the seeds from the vanilla bean and combine the pod, seeds and cream in a saucepan. Heat the cream to scalding point then pour over the eggs and mix to combine.
Remove the vanilla bean, and pour the egg and cream mixture over the bread and butter and allow to soak for at least 30 minutes (the longer the better – even over night).
Place the baking dish within a larger baking dish and half fill larger dish with water. Loosely cover the pudding with foil and bake for 15 minutes. Remove foil and bake for a further 15 minutes or until the egg mixture is set.
Serve warm with ice cream or cream (or why not enjoy both!)