Recipes of the Month

Both of these recipes featured in previous editions of The Australian Coeliac magazine.

Apricot & Sultana Loaf

1 tbl butter
1 cup dried apricots
½ cup sultanas
1 cup caster sugar
1 cup boiling water
2 cups gluten free self-raising flour *
1 egg

Preheat oven to 180°C. Grease a loaf tin.

1. Place butter, apricots, sultanas, caster sugar and water into a large microwave-proof bowl. Microwave for two minutes, stirring half way through.
2. Stir in flour and egg.
3. Pour into loaf tin and bake in preheated oven for 45 minutes.

*Pamela uses the Orgran self-raising flour.

Polenta Parmesan Sticks

These make a yummy snack, party finger food or an interesting side dish. So easy and so delicious! If you haven’t cooked polenta before, it tends to spit as it gets thick. The trick is to keep stirring and use a long spoon. Prepare the polenta the day before and bake as required.

1 litre milk
½ tsp salt
200g instant polenta
200g Parmesan cheese, grated
Extra ¾ cup Parmesan cheese, grated

1. In a medium to large saucepan over medium heat bring the milk and salt to the boil. Add polenta in a thin stream, stirring constantly. Turn the heat to low and keep stirring until very thick, about 5 minutes or according to package instructions.
2. Add 200g grated Parmesan cheese and stir until melted.
3. Remove from heat and pour into a shallow baking tin lined with greaseproof paper. Refrigerate overnight to set.
4. Remove from tin and slice into fingers about 8cm x 2cm. Roll in extra Parmesan cheese and bake at 200 C. until golden brown. Serve immediately.

Makes about 24