Nona’s Italian Style Bolognese Gluten Free & Vegan "Meat" Balls Recipe
by Chef Sebastian
Serve with gluten free pasta or our gluten free YesYouCan Multigrain Bread Mix

Bolognese Base sauce:

  • 180ml Organic tomato puree
  • 2 sprigs lemon thyme chopped fine
  • 2 cloves garlic minced
Gluten Free Date Pepitas and Chia Loaf Recipe
by Chef Sebastian Simon
  • 20g Pepitas
  • 150g dry dates, pitted and roughly chopped
  • 120g light brown sugar
  • 60g unsalted butter, cubed, plus extra, melted for greasing tin
  • 180ml water
  • Preheat the oven to 150 degree celsius
  • Grease a deep baking tray
  • Melt the butter in the microwave
  • Whisk together egg and sugar until combined
  • Add the loaf mix to the egg and sugar and mix
  • Add in the melted butter to the mixture
  • Add milk and mix well to form a batter
  • Pour the batter in the baking tray till 3/4th full

Gōng xǐ fā cái! Happy Chinese New Year!  In this new recipe, Chef Sebastian teaches us how to make gluten free pork dumplings that everyone can enjoy!  This recipe uses YesYouCan Plain Flour that's gluten free, vegan, and soy free!

    • Add your stevia and sift in your orange chocolate mix flour to avoid lumps. Fold this gently with a spatula to keep the batter light and airy.
    • Pour the batter into your moulds and leave in fridge for 30 mins and bake at 180 degree Celsius for close to 10 minutes. Every oven will slightly vary so try what suits your oven
    • When the surface is smooth and looks set the fondant is ready, this would still be wobbly on the centre. That’s the lava we are looking for.
    • Preheat the oven to 160°C. Grease 1X 23cm round cake pans and line base and sides with baking paper.
    • Sift flour, cinnamon and nutmeg into a large bowl. Beat butter and sugar in a stand mixer fitted with paddle attachment until thick and pale. Add eggs, 1 at a time, beating well after each addition. Add vanilla, reduce speed to low and add flour mixture, buttermilk, a pinch of salt flakes and the grated apple.
    • In a bowl, take the flour, 2 gm sugar, yeast, oil, 70ml water and mix.
    • Add salt when it is starting to stick.
    • Kneed it to a dough consistency.
    • Let it rest for 10 minutes.
    • Sear the chicken on pan with some oil and then roast it in the oven at 170C for 10-15 mins.
    • Let it rest for a while.
    • Slice the onions and tomatoes.
    • Flatten the dough using a rolling pin in the shape of a flat bread.
    • Dice and peel the pumpkin.
    • Put it in an oven tray and season with oil, salt and a bit of pepper.
    • Let it roast at 180C for approx 20 mins.
    • When its cooked, make a paste of it in a blender
    • In a big bowl, whisk together the egg and buttermilk till they combine into a smooth mixture.
    • Add all the dry ingredients to the mixture slowly in 3 parts to prevent formation of lumps and whisk to form a thick batter. The right consistency for this would be when the batter flows down slowly and continuously when poured from a height.
    • In a saucepan heat the water, butter and salt on the lowest heat. On a higher heat the water would evaporate hence changing the original recipe therefore the low heat is ideal.
    • Once the butter has melted completely, add in the red velvet cake mix and using a spatula stir it continuously till it forms a ball of dough and stops sticking to the bottom of the saucepan. Keep doing this till the dough becomes smooth. This should take about 5 minutes.
    • For the ganache melt the butter and cream together over a double boiler and set aside. Don’t put it in the fridge since it would start setting in a cold environment.
    • For the cake, preheat your oven to 180 degree Celsius, then melt the butter and whisk it with the egg and vanilla essence.
    • Fold in the sifted red velvet cake mix into this mixture and combine to form a batter. The batter would be quite thick and strong, add 10ml of room temperature water to this and whisk.

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