guacamole

 Poppy cooks...

1. In a medium-sized mixing bowl add
   2 tablespoons onion, finely diced,
   1/2 teaspoon Celtic sea salt,
   2 tablespoons coriander leaves, minced; and mash together with a fork.
   
   
   
2. Add
   2 avocados to mixture and mash together.
   
   
   
3. Add
   1/2 lime, juiced and
   1 roma tomato, finely chopped; and stir together.
   

fritters

 Poppy cooks...

1. Place
   500g zucchini, roughly chopped,
   300g sweet potato, peeled and roughly chopped,
   carrot, peeled and roughly chopped with
   1 teaspoon Celtic sea salt in Thermomix bowl 7sec/speed 7.
   
   
   
2. Tip mixture into a fine mesh sieve over a bowl to drain for 15 minutes.
   
   
   
3. Place mixture into mixing bowl then add
   3 eggs and
   1/2 cup gluten free plain flour.
   
   
   
4. Mix together and then cook on a sandwich press (or frying pan) lightly coated with
   coconut oil until brown.

garlic bread

 Poppy cooks...

1. At 2cm intervals, cut
   baguette almost all the way through.
   
   
   
2. Mix together
   125g unsalted butter, softened,
   2 teaspoons garlic, minced,
   1/2 teaspoon Celtic sea salt and
   2 teaspoon parsley, finely chopped.
   
   
   
3. Spread garlic butter thickly between slices in baguette and over the top and sides then wrap in foil.
   
   
   
4. Bake in 200C oven for 16 minutes.

apple crumble

 Serves 4-6

Poppy bakes...

1. In a quiche dish, mix
   3 Granny Smith apples, diced,
   3 teaspoons lemon juice and
   3 tablespoons apricot jam.
   
   
   
2. In a small mixing bowl combine
   4 tablespoons gluten free plain flour,
   1 teaspoon cinnamon and
   6 teaspoons butter.
   
   
   
3. Add to apple mixture.
   Preheat oven to 180ºC.
   
   
   
4. In a Thermomix, insert butterfly whisk and mix
   12 egg yolks,
   60g raw honey,
   1/2 teaspoon vanilla powder,
   100g unsalted butter,
   1/8 teaspoon celtic sea salt for 6 minutes / 60ºC / speed 4 to make custard.
   
   
   
5. Pour half over apples and reserve rest for serving.
   
   
   
6. Without washing out Thermomix bowl, add
   65g gluten-free self-raising flour,
   35g gluten free oats,
   20g activated buckwheat,
   20g coconut sugar and
   50g butter and mix for 5 seconds / speed 5.
   
   
   
7. Sprinkle crumble over custard and bake for 30 minutes.

yorkshire pudding

Makes 12

Poppy cooks...

1. Preheat oven to 220ºC.
   
   
2. In a metal muffin tin, add 1.5 teaspoons of
   coconut oil into each hole and place in oven to 15 minutes.
   
   
3. Whilst oil is heating in oven, in a big mixing bowl mix together
   150g corn flour (the finer the better) and 
   15g tapioca flour.
   
   
4. Add 5 eggs, whisked to the dry mixture.
   
   
5. Once combined slowly add
   250ml rice milk whilst continuing to whisk followed by
   1/2 teaspoon celtic sea salt.
   
   
6. Transfer batter to a pouring jug.
   
   
7. Once oil is hot, quickly remove muffin tray from oven and divide batter and get back into the oven as quickly as possible.
   
   
8. Cook for 15 minutes and then remove from the oven (they will be nice and fluffy-looking at first but will deflate as they cool).