What's new from His Kitchen

What's new from His Kitchen
Dahl

Pesto

Chewy Apricot Bites

White Truffles

Creamy Potato & Cauliflower Soup

Creamy Fruit Ice Cream

Waffles GF (Grainfree option)

Kale Chips

Raw Energy Balls

Grainfree Crispbreads

Kale and Quinoa Salad

Vanilla Slice

Quinoa and Sweet Potato Salad

Salted Caramel Muesli Slice

Date and Coconut Logs

Stuffed Rice Cups with Marinated Tofu

Caramel Fruit Bites

Crunchy Buckwheat Tabouli

Spinach Pie





NOTE: when looking for a recipe - type name in the search engine located above the savoury picture icon. Sometimes the search engine will not recognise the recipe, if so, click on picture icon and scroll down.


______________________________________________



Slicing & Grating Cheese (GF)


2 cups of water
3/4 cup cashews
2 tablespoons oil
½ cup savoury yeast flakes
1 chicken style massell stock cube
½ teaspoon sea salt
1/3 cup cornflour
½ cup potato flour

Note: This cheese needs to be consumed within 6 days.  Grating - let sit for at least 24 hours in fridge to firm up.  If needing to freeze - best to grate the cheese first as the change in the molecular structure from freezing is not as noticeable when grated.

Place all ingredients (except flours) into blender and blend on high for 1 minute. Then add flours to blender and blend for ½ minute. Next, pour mixture into a lined or greased loaf tin and cover with foil. Bake at 160ºC for approx 40-50 minutes. Cool and store in fridge. Does not keep as long as commercial diary cheese. As this recipe contains no gluten, it firms up very quickly over night. Vary the cornflour according to how soft or firm you desire the cheese.



My word... shall not return to Me void.  Isaiah 55:11
Posted by

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)