Banana and Chocolate Muffins

Serves 12

Ingredients:
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
80g unsalted butter
120ml milk
2 eggs
120g banana (about 2-3 small bananas)
About 50g dark chocolate

Instructions:
1. Preheat oven to 170c.
2. Mix the flour, sugar, baking powder, cinnamon, ginger and butter in a mixer, beating on slow speed until everything is combined into a sandy textured mixture.
3. Slowly pour the milk in to the flour mixture, beating well until totally mixed together. Add the eggs and continue to beat well.
4. Stir in the mashed banana by hand, until well dispersed.
5. Spoon in to muffin cases, until about 2/3 full, and bake for 20 minutes. Leave to cool slightly in the tray before placing on a cooling rack.
6. Once the muffins have cooled, melt the dark chocolate over a pan of boiling water, and spoon over the top of the muffins. 

Adapted from The Hummingbird Bakery Cookbook

These are something slightly different from normal banana muffins - the cinnamon and ginger really gives them an extra kick, nicely complemented by the dark chocolate on top.

Beetroot Dip

Makes 1 cup

Ingredients
2 medium beets, rinsed well
2 tsp olive oil
1/2 cup greek-style yoghurt
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
1/2 tsp roasted cumin seeds, to serve


Instructions
1. Preheat oven to 180c. Place beets on a sheet of foil, brush with olive oil and wrap in the foil. Place on a baking sheet, and bake for 1 hour. Cool, then peel.
2. Chop roughly and place in a food processor. Add 2 tsp olive oil, yoghurt, spices and lemon juice. Process until smooth, seasoning with salt and pepper. Serve in a bowl sprinkled with cumin seeds. 

Note: We used ready cooked beetroot so just missed out step 1.

Adapted from The Gluten-Free Kitchen 

Spicy Sweet Potato Dip

Makes 2 cups

Ingredients
1 tbsp unsalted butter, melted
1 garlic clove, crushed
2 1/4 cups peeled and cubed sweet potato
1/2 tsp sweet smoked paprika
1 tsp olive oil
2 scallions, finely chopped
1 1/2 inch piece fresh ginger, grated
1 fresh red chilli, seeded and finely chopped
1/2 cup canned butterbeans, drained and rinsed
zest and juice of 1 lemon or lime (may require more juice)

Instructions
1. Line a baking sheet with parchment. Preheat oven to 180c. 
2. Combine butter and garlic, brush all over sweet potato and sprinkle with paprika. PLace on a baking sheet and bake for 25 minutes or until tender.
3. Heat a small pan over medium heat. Add  olive oil and any remaining garlic butter. Add scallions, ginger and chile and saute until softened. 
4. Transfer sweet potato and scallion mixture to a food processor. Blend until a puree. Add butter beans, zest and juice and continue to puree until smooth.
5. Transfer dip to a bowl, drizzle with olive oil and sprinkle with paprika.




Taken from The Gluten-Free Kitchen

Butternut Squash Gnocchi

Serves 4

Ingredients
1 butternut squash (2.5lbs), peeled, seeded and cut in to 1 inch cubes
1 cup rice flour
3 1/2 tsp salt
1 tsp xanthan gum
1/4 tsp black pepper
4 quarts water (6 litres)
1/4 cup butter
2 tsp minced garlic
1 tsp dried parsley
1 tsp sage
1/2 tsp dried thyme
Juice of 1 lemon
1/4 cup shredded parmesan

Instructions
1. Place squash in a large microwavable bowl. Cover with vented plastic wrap. Microwave on high for at least 10 minutes or until very tender (may require longer than 10 minutes, just keep checking it). Let stand for 10 minutes to cool slightly, then drain.
2. Mash squash into a bowl. Add 1 cup of rice flour, 2 tsp salt, xanthan gum and pepper. Mix wel.
3. Heavily dust a surface with rice flour. Working in batches, scoop portions of the dough onto surface and roll in to 1/2 inch thick rope using floured hands. Cut into 3/4 inch pieces.
4. Bring water and 1tsp salt to the boil Drop 8-12 gnocchi at a time into the water. Cook for about 2 minutes (until they come to the surface), then remove and drain on kitchen roll. Continue with remaining gnocchi.
5. Combine butter, garlic, parsley, sage, thyme and remaining salt in a large skillet. Heat until the butter is melted and just begins to brown. Add lemon juice and cook for 30 seconds. Add the gnocchi, tossing gently to coat. Cook for about 2 minutes or until lightly brown. 
6. Divide between bowls then top with cheese.

Notes: Also tried this substituting the butternut squash for swede - worked really well!





Adapted from The Gluten-Free Kitchen

Icky Sticky Chicken Drumsticks

Serves 4

Ingredients
8-10 chicken drumsticks
1 garlic clove, crushed
1/2 cup vegetable oil
2 tsp sesame oil
1 tbsp grated fresh ginger
finely grated zest and juice of 1 lime or lemon
1 tbsp runny honey (or light brown sugar)
1 tbsp Worcestershire sauce
1 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 tbsp rice vinegar
2 tsp ground cumin
Sesame seeds, to sprinkle

Instructions
1. Line a shallow baking pan with parchment paper. Preheat the oven to 180c.
2. Combine ingredients for the marinade in a glass or ceramic dish. Add chicken and marinate in the fridge for 1.5-2 hours. Remove from fridge 30 minutes before cooking.
3. Remove chicken legs from marinade and place in a baking pan. Reserve marinade. Sprinkle legs with sesame seeds and bake for 35-45 minutes or until cooked through. Baste with reserved marinade once or twice during cooking. Add any remaining marinade to the baking pan towards the end of cooking. Allow marinade to bubble in the dish and then serve over the chicken.

Taken from The Gluten-Free Kitchen