The Gluten Free Blog

This recipe is taken from The Wheat and Dairy Free Cookbook by Terence Stamp & Elizabeth Buxton.

These ginger cookies are very crisp.

• Fine oatmeal flour – 55 g (2 oz)
• All-purpose wheat-free flour – 55 g (2 oz)
• Pine kernels – 2½ tbsp
• Grated fresh root ginger – 3 tbsp
• Runny honey – 2 tbsp
• Baking powder – ⅛ tsp
• Sunflower oil – 1½ tbsp

Preheat the oven to 150°C/300°F/Gas 2.

Put all the ingredients into a mixing bowl and gather together with your hands to form a ball. Kneed the mixture in the bowl until it is smooth. The mixture will start out feeling rather wet, but as the flour absorbs the honey and oil, the dough will become firmer. It should look very glossy and have no cracks at all. If necessary, add some more oil to moisten.

Pinch out enough dough to form balls of about the size of a walnut and place these balls on an ungreased baking sheet, 7.5 cm/3 in apart. Using the heel of your thumb and palm, flatten the balls of dough as thinly as possible. This can also be done using a metal spatula. Tuck any loose edges of the mixture back into the dough to form a circular cookie.

Bake for 20 minutes or until evenly golden and cooked thoroughly. Cool on a wire rack.

Makes about 8 cookies.

This recipe is taken from Wheat-Free, Gluten-Free, Reduced Calorie Cookbook by Connie Sarros. Perfect for Christmas!

This dessert serves 10, so you can enjoy delicious leftovers.

• 2 envelopes gluten-free unflavoured gelatine
• 2 tablespoons cold water
• 2¼ cups evaporated skim milk
• 1 16-ounce can solid-pack pumpkin
• 6 tablespoons light brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1 teaspoon vanilla
• 10 teaspoons gluten-free non-dairy whipped topping
• Cinnamon

In a medium bowl, sprinkle the gelatine over the cold water to soften; set aside. In a small saucepan, heat 1 cup of the evaporated milk to just boiling. Slowly stir the hot milk into the gelatine, stirring until the gelatine is dissolved. Stir in the remaining 1¼ cups of milk and the pumpkin, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla. Spray a 10-inch pie plate with gluten-free non-stick spray. Pour the pumpkin mixture into the pie plate. Chill until firm. To server, top each slice with a teaspoon of whipped topping, then sprinkle the topping lightly with cinnamon.

Makes 10 slices

One slice – Calories: 112; Total fat: 0.9 g; Saturated fat: 0.8 g; Cholesterol: 2 mg; Sodium: 71 mg; Carbohydrates: 15 g; Fibre: 1 g; Sugar: 14.1 g; Protein: 6.3 g