Food Investigators on SBS had a good little insight. View are summary and see what others are saying here at Food Investigators.
Melinda’s crackers will hit Woolworths shelves early August. Their first orders have left Brisbane en route to health food distributors around Australia. However, if your desperate to try them ASAP then you can buy them online here:
Gluten Free Direct: www.glutenfreedirect.com.au
Only Oz Groceries: www.onlyoz.com.au
*This is only WHEAT FREE not gluten free.
I took the plunge last week to try something that maybe I should have and maybe not. So many people tell me to try spelt - but something tells me no. That is just me. Recently I discovered Organic Pharaoh Bread by Healthy Bake at Harris Farm. While a little on the pricey side at $8.50 I am finding myself justifying it. It IS THE NICEST bread I have EVER had. Ever. It doesn’t seem to go stale. It refrigarates well and works toasted or not. I have had no problems eating it and when I finally gear myself to get out of my pj’s, I am heading up the road for me. YUM.
“Another one of the organically grown ancient grains and the most recent to be introduced onto the Australian market. Pharaoh is similar to Kamut but with some very subtle differences in taste and texture. Pharaoh is higher in protein and minerals than ordinary breads and therefore has all the nutritional benefits of Kamut, but is slightly less sweet and has a little more open texture. Pharaoh is very easily digested, tastes great fresh or toasted and is “healthy” - Ancient Grains
I know I am starting to go a bit dessert crazy but when winter hits there is not alot more comforting than watching your favourite flick curled up on the couch with a nice warm bowl of Strawberry Rhubarb Crisp. I must admit I am yet to make but I can gaurantee it will be on my Winter hit-list. Here is what to do:
Balsamic Strawberry Rhubarb Crisp Recipe
Balsamic vinegar cuts the sugary sweetness of the usual sugar and strawberry rhubarb combo and adds a depth of savory tart flavor. Start with one tablespoon and taste test; add a little more if you desire. The balsamic gives this fruit crisp depth and richness.
- 3-4 stalks of rhubarb, trimmed, chopped
- 1 quart fresh organic strawberries, hulled, cut up
- 1-2 tablespoons balsamic vinegar, to taste (start with one)
- 3/4 cup organic light brown sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tiny pinch ground cloves
- 1 tablespoon arrowroot starch
For the topping:
- 1/2 cup organic brown sugar
- 1/4 cup buckwheat flour
- 1/4 cup sorghum flour
- 1/4 cup arrowroot starch
- 1 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 2-3 tablespoons Spectrum Organic Shortening, as needed
- Preheat the oven to 350 degrees F. Lightly grease an 8x10-inch baking dish or gratin dish.
- In a bowl, combine the rhubarb, strawberries, 1 tablespoon of balsamic vinegar, brown sugar, sea salt, cinnamon, nutmeg and cloves; stir to combine. Taste test and add 1 more tablespoon balsamic vinegar if you like it more tart. When the sauce hits the right notes of tart and sweet, stir in the arrowroot starch and set aside.
- In a separate bowl combine the brown sugar, buckwheat, sorghum, arrowroot, xanthan gum, sea salt and cinnamon. Drop in dabs of the Spectrum Organic Shortening in pieces, and using your hands scoop and rub the mixture between your palms until it becomes a coarse sandy meal. Add more shortening if you need it.
- Spoon the fruit mixture into the prepared baking dish. Add the crumb topping, leaving some space around the edges for the juice to simmer and pop.
- Bake in the center of a preheated oven until the fruit is tender, and the crisp topping is golden brown; it should bubble around the edges. Mine took about 25 minutes. I try not to overcook my fruit crisps because I don’t care for them if they’re mushy.
Serve warm. Perhaps with a scoop of your best gluten free vanilla icecream.
Serves 4.
Read more: “Karina’s Kitchen: Gluten-Free Recipes: Balsamic Strawberry Rhubarb Crisp” - http://glutenfreegoddess.blogspot.com/2009/05/balsamic-strawberry-rhubarb-crisp.html#ixzz0G22aT8U0&A
