Xanthan and Guar Gum is a common addition to Gluten Free baking to make up for the lack of binding that comes from the lack of gluten. Both Guar and Xanthan Gum can be difficult for some people to digest, and can lead to bloating and digestive problems.
Tonight we tried something a bit different and decided to make our own Pizza Pops.
The good thing about this recipe is that it is very easy to make and is a good meal to be made with the kids. My kids were all for it tonight, until their eight-week old brother was brought out for some play time. I very quickly lost my co-cooks.
So, back to the recipe…
2 x Packs of refrigerated pizza dough (I used Pillsbury pizza dough crust as it was on sale)
1 x large grated carrot
4 x slices of ham, cut into small pieces
1 x small can pineapple chunks
1 x cup grated cheese
4 x tablespoons BBQ or pasta / pizza sauce
Preheat the oven to 400F (375F if convection)
Unroll the pizza crust dough on a floured surface and roll them flat
Cut each of the the pizza crust dough in half
Put 1/4 of each of the ingredients in each half of the cut pizza dough
Fold the four halves in half and press down on the three edges to seal the pockets
Place the four pizza pockets on a non-stick baking tray
Put the baking tray in the oven for 12 – 15 minutes, until the crust is baked
And that’s it. Only about 30-minutes from start to finish for this recipe.
Each pizza pocket feeds two kids or one adult. This recipe has very quickly become a new family favourite.
I think that next time I might try this recipe from Pillsbury.
ANZAC stands for Australian and New Zealand Army Corps whose soldiers were known as ANZACS. The biscuits were sent by wives to soldiers overseas because the ingredients did not spoil easily and they kept well during the long travel on boats to reach them.
1 heaped cup rolled oats
1 heaped cup desiccated coconut
1 cup plain flour
½ cup sugar
1 tbsp. golden syrup
2 tbsp. boiling water
1 tsp. baking soda
Mix oats, coconut, plain flour and sugar together. Stir in melted butter. Mix golden syrup, boiling water and baking soda together. Combine with butter and dry ingredients. Place teaspoons of mixture on a greased tray and lightly press down with a fork.
Oven Temp: 140 C / 284 F (convection), 170 C / 338 F (non convection)
Bake Time: 15-20 mins.
Note: Pull out of oven before thoroughly cooked if you prefer a softer style biscuit, as they will harden slightly upon cooling.
Finding a healthy cookie at the store to add to my kid’s lunch or snack box is pretty much impossible. Our kids can’t have certain preservatives, which eliminates a lot of options, and most of the cookies that you can buy at the store have a lot of sugar or sugar substitute. The best way for me to provide healthy snacks for my kids is to make it myself.
1 cup whole wheat flour
1/2 cup white flour
1/2 cup sugar
1/2 tsp baking soda
6 tsp baking powder
1 tsp cinnamon
1/2 cup cooking oil (olive or canola)
1/4 cup low fat milk
1 tsp vanilla
1/2 cup raisins or chocolate chip (raisins are obviously more healthy, but chocolate chips are always nice)
1 1/2 cup oatmeal (not instant)
You can add 1/2 pecans or walnuts, but the kids school is a nut free school, so I have left that out of the ones I’m sending to school with the kids.
Start pre-heating the oven to 375F (190C).
Put the flour, sugar, baking soda, baking powder and cinnamon in a mixing bowl and stir it all together. Add the wet ingredients to the bowl and mix it all together.
After it’s all mixed well together then add the raisins or chocolate chip, and the oatmeal and fold it all together.
Put down parchment paper on your baking tray and drop teaspoon size clumps of cookie dough 1” apart on the tray and bake it for 10 – 12 minutes.
At the moment our oven is dead, so I did this in a toaster oven and it still worked out pretty well. It would probably also work on a BBQ like I did my Aussie Damper recipe, but it’s always hard to regulate the temperature.
The original recipe that I based this recipe from can be found here.