Millet and Carrot Patties GF

* 1 small cup millet
* 3 small cups water
* 1 teaspoon unrefined palm oil
* 2 medium-sized carrots
* 1 tablespoon corflour or juwar (sorghum) flour
* 1 coffee cup water
* 1 clove garlic
* 1 teaspoon salt

Chop garlic and shred carrot. Fry the millet, salt and garlic until the millet starts to brown or pop. Add carrot, stir in, then add water. Cook for 20 minutes or until the millet grains are only just starting to break apart. Meanwhile mix the cornflour or juwar with the coffee-cup of water to a smooth creamy consistency. Stir into the millet mixture and cook for a minute or two more. Spoon into burger moulds (we use Tupperware gizmos which combine a stacking set of polythene ashtray-like things with a moulding sleeve and piston; got two sets of them in a car boot sale or charity shop for less than a pound), press into shape and refrigerate (or maybe freeze; we don't have a freezer so I don't know how well that would work). Fry until golden brown. They'd be an alter- native to hash browns for someone with a nightshade allergy. Might be nice with chopped herbs added.

Timing when boiling millet is tricky if you don't want to end up with porridge or birdshot, it's not as forgiving as other grains. I prefer the cornflour version of this, it has a lighter taste; maybe glutinous rice flour might work too.

Rye Muffins

* 1 cup unsifted rye flour
* 2 tsp baking powder
* 2 Tsp sugar
* 1/4 tsp salt
* 1/2 cup water
* 2 Tsp oil

Preheat oven to 400 degrees. Grease 6 muffin pans. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the margarine. Pour into muffin cups that have been greased. Bake for 25 minutes. Makes 6 to 8 muffins.

(Worked out really well, not too sweet, ideal for breakfast, does not need adjusting, recipe amounts are correct).
Oat Muffins

* 1 cup sifted oat flour
* 1/8 tsp salt
* 3 1/2 tsp baking powder
* 1 1/2 tsp sugar
* 1/4 cup cold water
* 2 Tsp milk free margarine.

Preheat oven to 425 degrees. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the margarine and pour into muffin cups that have been greased. Bake for 25 mins. Makes 6 to 8 muffins.

(These tasted lovely, but were really crumbly, recipe amounts made only 2 muffins. Recipe needs to be adjusted as do amounts)
Carob Buckwheat Muffins GF

* 1/3 cup pecan nuts
* 1 cup boiling water
* 1/4 cup walnut oil
* 1/4 cup honey
* 1 cup buckwheat flour
* 1/3 cup carob powder
* 1/2 cup coarsley chopped pecans
* 2 tsp baking powder
* 3/4 tsp ground cinnamon
* 1/4 tsp baking soda
* 2 eggs
* 1 Tsp pure vanilla extract (optional)

Grind pecans to a fine powder in a blender, add water,and blend for 30 seconds, add oil and honey, blend again. Allow to cool to lukewarm. Combine flour, carob, chopped pecans, corn free baking powder, cinnamon and baking soda in a large bowl. Mix well. When the liquid mixture has cooled to lukewarm, blend in the eggs and vanilla. Pour liquid mixture into the flour bowl. Mix to moisten all dry ingredients. Bake in muffin cases.
Grain Free Boston Brown Bread GF

* 1 cup plus 2 Tsp amaranth flour
* 1/4 cup arrowroot
* 1 tsp baking soda
* 1/2 tsp powdered ginger
* 1/2 cup currants
* 1/2 cup brazil nuts
* 3/4 cup boiling unsweetened fruit juice or water
* 1/4 cup honey or molasses
* 1 Tsp lemon juice or 1/4 tsp vitamin C crystals

Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds. If the ingredients in the blender dont reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can. Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes. (Have not tried this one.)
Buckwheat Waffles GF

* 1/2 cups buckwheat flour
* 3 tsp baking powder
* 1/2 tsp salt
* 2 tsp sugar
* 1 cup milk or part cream
* 2 or 3 egg whites, beaten stiff
* 6 Tsp melted butter

Sift dry ingredients together, beat egg yolks add milk and melted butter, combine and stir quickly, fold in whites and add milk if necessary to make batter thin enough to pour. Omit sugar for very crisp waffles. Makes 6 waffles.
Buttermilk Scones GF

* 8 oz buckwheat
* 2 oz fat
* 1/4 tsp bread soda
* 1/4 tsp salt
* 1/4 pint buttermilk

Sieve the flour, salt, and bread soda into a bolw, mixing well, then rub into the fat, add enough buttermilk to make a loose dough, place on a floured board and knead lightly. Shape and place on a greased baking tin. Bake in a hot oven, 425 degrees F, for 15 to 20 minutes.