Tag: Snack

Sopes

Mexican: Sopes

Makes 6 sopes approximately 10cm in diameter, can decrease size for more of a snack bite as desired. Increase recipe size as required.

INGREDIENTS

  • 2C Masa Harina
  • 1C Warm Water, more as required
  • Oil, for shallow frying
  • Toppings!

Toppings: Any combination of the following (in FODMAP friendly quantities):

  • Shredded or minced chicken/beef/pork, cooked
  • Fresh or breaded fish pieces/bites, cooked
  • Lettuce, thinly sliced
  • Red or Green Cabbage, thinly sliced or grated
  • Feta, crumbled
  • Cheddar Cheese, grated
  • Tomatoes, diced
  • Avocado, diced or sliced
  • Carrot, grated
  • Corn Kernels, charred
  • Roasted Tomato Salsa
  • Guacamole
  • Sour Cream
  • Coriander
  • Hot sauce (FODMAP friendly)

INSTRUCTIONS

  1. Mix the masa harina and the water together in a bowl. Knead until it forms a smooth ball (you may need additional water, adding small amounts only at a time).
  2. Separate the dough into portions and roll into balls.
  3. Place a separated plastic bag onto a tortilla press, covering both sides. Add a portion of dough into the press as squash to form a pancake shape (you may need to flip the dough around to squish the other side also to make it an even thickness). If you don’t have a tortilla press, you can use an alternative heavy flat object and press down to flatten.
  4. Heat oil in a large pan over medium-high heat.
  5. Fry both sides of the dough until light brown. This will take a couple of minutes each side.
  6. Once cooked and browned, remove from pan and place on a paper towel to drain any excess oil.
  7. Wait for the sopes to cool slightly, then pinch the sides up to form a small wall around the edge.
  8. Serve with toppings.
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Hot Cross Buns

Festive: Hot Cross Buns

INGREDIENTS

  • Buns: 400g gluten free Flour
  • 80g Brown Sugar
  • 3 Tbsp Yeast
  • 1 1/2 tsp Xantham Gum
  • 1/4 tsp Salt
  • 2 tsp Cinnamon
  • 2 tsp Mixed Spice
  • 60g Butter, melted
  • 340ml Milk, warmed
  • 1 tsp Cider Vinegar or White Vinegar
  • 1 Egg, large
  • 78g Raisins (if not following a green FODMAP diet, add up to 150g), optional
  • Oil, to prepare baking dish and bun shape
  • Crosses: 2 Tbsp Flour
  • Water
  • Glaze: 2 Tbsp Sugar
  • 2 Tbsp Water

INSTRUCTIONS

  1. Add flour, brown sugar, yeast, xantham gum, salt, cinnamon, and mixed spice to a bowl (I recommend using a stand mixer with a paddle attachment).
  2. Mix well ensuring there are no lumps.
  3. In a separate bowl, add the milk, egg, butter, and vinegar.
  4. Mix well.
  5. Start the mixing process on the lowest setting and add some of the wet mixture to the dry mixture. Continue adding the wet mixture and combining until it has all been transferred and combined into the dry mixture.
  6. Turn the stand mixer to a higher setting and mix until it has become a smooth and sticky dough.
  7. Add the raisins to the mix and combine.
  8. Grease a baking dish (I used a 16×26 and made 8, or you could use a 20×20 and make 9) with butter or oil.
  9. Oil your hands and make 8 or 9 equal sized balls (depending on your baking dish), placing them in the dish as you go. You will need to re-oil your hands as you go.
  10. Place the baking dish in a warm area to allow the dough to raise. It should double in size, and will take between 30-60 minutes.
  11. Pre-heat the oven to 200°C.
  12. Make the crosses mixture and add to a piping bag. Make a cross on each.
  13. Bake on the bottom tray in the oven for 30 minutes.
  14. Make the glaze when there is 5 minutes left of baking time.
  15. Place a small pot on the stove and add the sugar and water. Bring to a simmer for a few minutes until the liquid has become sticky (and remains clear).
  16. Brush this onto the buns as soon as they are out of the oven. If the glaze is allowed to cool, it will crystallize (add additional water and re-simmer to fix this).
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Caribbean Coconut Chicken Strips

Crunchy: Caribbean Coconut Chicken Strips

Top tip: Increase your recipe size and make extras for next time to save yourself the prep work. Individually freeze before adding to a bag/container and putting them away in the freezer for up to three months.

INGREDIENTS

  • 1 Chicken Breast, boneless and skinless, large
  • 1 C gluten free Flour
  • 2 Tsp Smoked Paprika
  • 1 C gluten free Breadcrumbs
  • 1 C Desiccated Coconut
  • 2 Eggs, whisked
  • Vegetable Oil

INSTRUCTIONS

  1. Add the flour, salt, pepper, and paprika into a shallow dish or bowl and mix together. Into a second dish/bowl, add the whisked egg. In a third dish/bowl, add the coconut and breadcrumbs together and mix together.
  2. Cut the chicken into strips. Cover each piece in the prepared flour, then the egg, then the coconut breadcrumb mix, making sure that each coat thoroughly covers each piece of chicken.
  3. Heat the vegetable oil in a pan – enough to shallow fry the chicken (you could also deep fry the chicken as an alternative method). Once hot, add the chicken to the pan, ensuring that the pieces aren’t touching. If required, cook the chicken in batches. Cook each side until golden brown and the chicken is cooked through.
  4. Remove from pan and sit on a wire rack so that any excess oil is drained. Once drained and slightly cooled, serve.

SERVE WITH

A green salad, coleslaw, or mango slaw.

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Guacamole

Creamy and Fresh: Guacamole

INGREDIENTS

  • 2 Avocados
  • 1 Tomato, large, diced
  • 1 Lime, juiced
  • 1 Tsp Salt
  • Coriander, bunch, roughly chopped
  • 1/2 Jalapeno, diced into small pieces OR 1/2 Tsp Chilli Powder, both optional (more if you like it spicier)

INSTRUCTIONS

  1. Cut avocado in half, remove pip, and remove skin from the flesh.
  2. Add avocado flesh to a bowl, and mash with a fork.
  3. Add diced tomato, lime juice, salt, and chopped coriander, and jalapeno/chilli if using. Mix to combine.
  4. Serve immediately or refrigerate until ready.

SERVE WITH

Burritos, nachos, tacos, or GF corn chips.

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Banana Chocolate Chip Muffins

Moist: Banana Chocolate Chip Muffins

Makes 18 standard size muffins

INGREDIENTS

  • 1 1/2 C Banana, mashed (very ripe, approx. 3 large bananas)
  • 2 Eggs
  • 1/2 C Butter, softened
  • 1/2 C Brown Sugar
  • 2 Tbsp Milk
  • 1 tsp Vanilla Essence
  • 2 C Gluten-Free Flour (can substitute for normal flour)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 400g Chocolate Chips/Drops/Buttons

INSTRUCTIONS

  1. Pre-heat oven to 175°C degrees on fan-bake.
  2. If not using a silicone muffin pan, grease or line muffin cups with butter and flour, or with paper liners.
  3. Add the wet ingredients (banana, eggs, butter, milk, vanilla essence) to a large bowl, along with the brown sugar, and mix.
  4. Add the dry ingredients (GF flour, baking powder, baking soda, salt, chocolate chips) to the bowl and mix.
  5. Pour into muffin trays and bake for 20 minutes.
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