Essay On Beetroot

47 BEETROOT & CARROT SALAD

(V. G/F. D/F)

2 beetroot skinned and grated

1 carrot peeled and grated

Zest and juice of one orange

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons pumpkin seeds

Mix together beetroot, carrot and orange zest.

In a small bowl mix together the orange juice, olive oil, salt and pepper.

Add dressing to salad and toss through.

Cover and keep in the fridge for the flavours to develop.

Sprinkle with pumpkin seeds to serve.

An alternative is a mixture of

Feta cheese and cooked beetroot cut into bite size pieces with steamed broccolini, cooked quinoa (boiled until starting to split open), and water cress.

Add oil, zest and orange juice as above

(Great topped with smoked salmon broken into pieces)

Bake for 15-18 minutes, cool on a wire rack and store in an airtight container.

54 BISCOTTI

(GF V & DF) (Loaf 9x 23cms)

3 eggs

½ tsp salt

½ cup sugar

¼ tsp almond essence

½ tsp vanilla essence

Finely grated rind of one orange

1 ½ cup GF baking mix

1 ½ cups blanched almonds or 1 cup almonds and ½ cup pistachios

1 ½ cups red glace cherries

Beat together eggs salt sugar and essences until light and fluffy then add finely grated orange rind

Mix the flour, nuts and cherries together and fold into the egg mixture

Turn mixture into a greased and lined loaf tin and flatten the surface

Bake at 180deg.C for 45-50 minutes or until loaf is slightly browned and the centre springs back when pressed

When cool remove from tin, wrap and refrigerate for at least 24 hours

Cut into about 40 slices with a sharp serrated knife

Bake slices on a lined oven tray at 125-150deg. C for approx. 30 minutes until the slices colour slightly

Cool on racks then store in airtight containers until required

55 COCONUT CREAM PIE

(GF& V)

100g melted butter

1 cup white sugar

4 eggs

¾ cup gluten free baking mix

2 cups milk

2 teaspoons coconut essence

1 cup desiccated coconut

Preheat oven to

Gently stir until combined.

Add raspberries and mix gently.

Pour mixture into a large loaf tin.

Bake for 1 hour checking from time to time.

The loaf is cooked when the knife comes out clean.

57 BERRY FRIANDS

GF DF & V

125g almond meal

1 cup gluten free icing sugar sifted

60g quinoa flour

125g unsalted butter melted and cooled ½ tsp vanilla extract

4 large egg whites

250g blueberries, raspberries or blackberries.

Preheat oven to 170C

Grease a 9 cup friand tin with butter.

Place the almond meal, icing sugar and quinoa flour, in a bowl. Using a whisk mix well, breaking up any lumps that may form.

Lightly mix in the melted butter and vanilla extract.

Beat the egg whites until soft peaks form, and gently fold into the mixture.

Spoon the mixture into the prepared tin.

Place 5-6 berries around the centre of each friand and lightly press into the mixture.

Bake for approx. 25 minutes until lightly browned and cooked when a metal skewer comes out clean.

58 SPICY SPONGE CAKE WITH RASPBERRIES & WHIPPED CREAM

GF DF & V

An old family favourite

4 eggs

¾ cup sugar

1 dessertspoon golden syrup

½ cup maize cornflour

3 dessertspoons GF flour

1 dessertspoon mixed