Gluten Free Birthday Cake

Ingredients:

• 1 bag the real bread mix
• 4 eggs
• 1 1/2 cups castor sugar
• 250g butter
• 3 tsp baking powder
• 1 cup milk
• 2 tsp vanilla extract

Method:

1. Preheat a fan forced oven to 180 degrees.
2. Grease and line a cake tin.
3. Combine the butter, sugar and vanilla on medium speed in an electric mixer
4. Add two eggs to the mixer and mix to combine
5. Add half the remaining dry ingredients and mix to combine
6. Add the remaining eggs and mix to combine
7. Add the remaining dry ingredients and mix to combine
8. Add the milk and mix until smooth.
9. Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
10. Turn out onto a wire rack to cool.

Icing Recipe

• 125g butter
• 1 1/2 cups icing sugar (sifted)
• 2 tbsp milk

1. Cream the butter in an electric mixer until as white as possible with no lumps.
2. Add half of the sifted icing sugar and milk then mix until smooth
3. Add remainder of sugar and milk and mix until smooth.
4. Spoon onto the cooled cake and smooth with a spatula or knife using a knife.
5. You may like to add some colour using food colourings, or top with  nuts, sprinkles or your favourite lolly!

Gluten Free Summer Berry Pudding

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.)

Ingredients

• 250g frozen raspberries
• 250g frozen strawberries
• 250g frozen boysenberries
• 3/4 cup castor sugar
• 1 cup water
• 1 loaf of prepared ‘the real bread mix’ – original

Method:

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.

Gluten Free Turkish Bread

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.

Ingredients:

1 x bag ‘the real bread mix’

2 tsp yeast

1.5 tsp salt

1 tbsp sugar

I egg

Sesame seeds

Method:

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.

Enjoy x

Gluten Free Gingerbread

Delicious gluten free gingerbread made using The Real Bread Mix

Ingredients:

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

135g butter

1 tbp ground ginger

1 tbsp cinnamon

2 eggs

Method:

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.

Enjoy x

Add eggs one at a time

Gluten Free Christmas Pudding

This recipe will make two puddings.   You will need 2 x 18cm basins.

1 x bag Springhill Farm The Real Bread Mix Fruit
340g butter
250g brown sugar
4 eggs
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

Method:

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

Brandy Cream

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.

Custard

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.

Gluten Free Christmas Stuffing Balls

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.

Vegetarian suggestions
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.

Enjoy  x

Gluten Free Savoury Scone

Gluten Free Savoury Scone with a herbed cream cheese filling

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!
Ingredients:
Scone:
2 cups real bread mix – seeds
4 tsp baking powder
15g butter
2 tsp caster sugar
1/2 – 3/4 cup buttermilk
1 cup cooked mashed sweet potato (approx 375g)

Filling:
150g packaged cream cheese
2 tbsp chopped fresh parsely
1 tbsp chopped fresh chives

Method:
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.

Enjoy!

Gluten Free Pizza Bases

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!

Ingredients:

• 1 x bag of the real bread mix – original
• 1 tbsp sugar
• 1.5 tsp salt
• 2 tsp dried yeast
• 450ml warm water (1/3 boiling, 2/3 cold tap water)

Method:

1. Combine all ingredients in a bowl and mix until well combined and free of lumps (approximately 7 minutes using a mixer with a dough hook on medium speed).
2. Cover with cling wrap and allow to rest in a warm place for 30 minutes or until dough has doubled in size.
3. Heat oven to 220 degrees fan forced. (If you can, use the top and bottom oven elements together and place the pizza as low as possible in the oven.)
4. Oil your hands to prevent the dough sticking and then divide the dough in half.
5. Line a baking tray with paper and using your hands work the dough into your favourite pizza shape (no one said a pizza has to be round!)
6. Top with your favourite topping and cook for 20 minutes.

(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.)

Enjoy!

Gluten Free Bread and Butter Pudding!

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

Ingredients:

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
butter
marmalade

Method:

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!)

Gluten Free ANZAC Biscuits

The traditional ANZAC Biscuit was developed as a long keeping, nutritional snack for our soldiers abroad. The families of soldiers during the first world war baked ANZAC biscuits to send overseas as a way to lift their energy levels and, no doubt, their spirits!

The tradition of baking ANZAC’s continues today so we thought a gluten free option was needed.

If you get a batch made before ANZAC day, we would love to see a picture of them on our facebook page.

Gluten Free Anzac Biscuits

Ingredients:

• 1 cup the real bread mix
• 1 cup quinoa flakes* (available in the gluten free section of your supermarket or health food store)
• 1 cup desiccated coconut
• 3/4 cup of brown sugar
• 125 butter
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 2 tbsp water

Method:

1. Preheat the oven to 160 degrees C.
2. Line baking trays with non stick baking paper.
3. combine the real bread mix, quinoa flakes, coconut and brown sugar in a bowl.
4. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda and allow it to froth.
5. Pour the butter mixture into the dry ingredients and stir until well combined.
6. Roll tablespoons of mixture into balls. Place on the prepared trays, about 10cm apart.
7. Press gently with a fork to flatten a little. Bake until golden brown for approximately 10 minutes.
8. Allow to rest on the trays and transfer to a wire rack to cool.

*If you can find gluten free oats you could substitue these for the quinoa flakes.