Gluten Free

Cheesy Scrambled Eggs with Spinach

Ingredients:

  • 8 eggs
  • 1/3 cup (80g) reduced-fat spreadable cream cheese
  • 50 g baby spinach leaves, chopped coarsely

Method:

  1. Whisk eggs in medium bowl until combined then whisk in cheese and spinach.
  2. Cook mixture, stirring gently, in heated oiled large frying pan over low heat until almost set. Serve with gluten free multigrain toast, if you like.

Spinach Ham and Poached Eggs on Toast

Ingredients:

  • 4 eggs
  • 4 slices gluten-free bread (180g)
  • 75g baby spinach leaves
  • 150g gluten free shaved ham

Method:

  1. Half fill a large frying pan with   water, bring to the boil. Break one egg into a small bowl, carefully slide into pan. Repeat with remaining eggs. When all eggs are in the pan, allow water to return to the boil. Cover pan. Turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks.
  1. Line a plate with absorbent paper.
  2. Using a slotted spoon, remove eggs from pan, one at a time. Place eggs on plate.
  3. Meanwhile, toast bread.
  4. Top each toast slice with spinach, ham and an egg

Polenta, Pancetta and Cheese Muffins

Ingredients:

  • 1 tsp olive oil
  • 200 gluten-free pancetta, finely chopped
  • 4 green onions, thinly sliced
  • 1/4 cup (175g) gluten-free self-raising flour
  • 1/3 cup (55g) polenta
  • 3/4 cup (75g) pizza cheese
  • 2/3 cup (160ml) milk
  • 2 eggs
  • 60 g butter, melted

Method:

  1. Preheat oven to hot, 200°C (180°C fan-forced). Line a 12-hole muffin pan with paper cases.
  2. Heat oil in a medium frying pan; cook pancetta, stirring, about 3 minutes, or until browned lightly. Add onion; cook, stirring, until soft. Cool.
  3. Combine flour, polenta and 1/2 cup cheese in a medium bowl; stir in combined milk and eggs, melted butter and pancetta mixture.
  4. Divide mixture among paper cases; sprinkle with remaining cheese.
  5. Bake about 20 minutes. Stand muffins in pan 5 minutes before turning, top side up, onto a wire rack to cool.

Potato Scones

Ingredients:

  • 125 g butter, softened
  • 1/3 cup (55g) pure icing (confectioners’) sugar
  • 2 egg yolks
  • 1 cup (230g) sieved cold cooked mashed potato
  • 2 cups (270g) gluten-free self-raising flour
  • 2 tsp gluten-free baking powder
  • 2 tsp milk, approximately
  • 1/4 cup (80g) raspberry jam
  • 1/4 cup (60ml) double thick cream

Method:

  1. Preheat oven to 220°C. Grease an oven tray.
  2. Beat butter, sifted icing sugar and egg yolks in a small bowl with an electric mixer until light and fluffy. Transfer to a large bowl, stir in the mashed potato.
  3. Stir sifted flour and baking powder into the potato mixture, mix to a soft dough. Knead dough lightly on a floured surface until smooth.
  4. Press dough out into an even 2.5cm thickness. Dip a 5cm round cutter into flour, cut as many rounds as possible from the dough. Place scones 3cm apart on oven tray. Gently knead dough scraps together, repeat process to make more scones.
  5. Brush tops of scones with milk, bake for 25 minutes or until scones sound hollow when tapped firmly on the top.
  6. Serve with jam and cream.

Tip: You need to cook 2 medium potatoes (380g) for this recipe. The scones are best made and eaten on the same day. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil.


Gluten-free Chocolate Fudge Brownies

Ingredients:

  • 150 g butter, chopped
  • 300 g dark chocolate, chopped
  • 1 1/2 cups (330g) firmly packed light brown sugar
  • 3 eggs, beaten lightly
  • 3/4 cup ground hazelnuts (see tip)
  • 1/2 cup (150g) buckwheat flour
  • 1/2 cup sour cream
  • 1/2 cup cocoa powder

Method:

  1. Preheat oven to 180c. Grease 19cm x 29cm slice pan; line base with baking powder, extending paper 5cm over long sides.
  2. Coarsely chop butter and chocolate.
  3. Melt chocolate and butter in medium saucepan over low heat. Add sugar; cook, stirring, 2 minutes. Cool mixture 10 minutes.
  4. Stir in eggs, then nuts, flour, sour cream and 2 sifted tablespoons of the cocoa. Spread mixture into pan.
  5. Bake brownies about 45 minutes. Cool in pan before cutting into squares. Dust with sifted remaining cocoa to serve.

Tip: Be aware that some commercially ground hazelnuts, or hazelnut meal, may contain traces of wheat, gluten, peanuts and other tree-nuts. It may be an idea to grind your own, using a food-processor.



Corn Fritters

Ingredients:

  • 45g red quinoa, rinsed and drained
  • 6 stalks of kale, washed and stalk removed
  • 4 spring onions finely chopped
  • 150g self- raising gluten free flour
  • 1/2 teaspoon baking powder
  • 125ml buttermilk
  • 2 extra large eggs
  • 1x 400g creamed corn
  • 200g cooked corn kernels
  • Salt and pepper
  • Olive oil

Method:

  1. Place quinoa inside a small saucepan with the water. Bring to the boil. Reduce heat to very low, cover and simmer for about 12-15 minutes until cooked and all the water has been absorbed. Remove from heat and cool.
  2. Place kale leaves into a bowl with boiling water from a recently boiled kettle. Leave in the for about 2-3 minutes. Drain, squeeze dry and then finely chop.
  3. Combine the cooled quinoa and the kale with all the other ingredients except for the oil and mix well.
  4. Heat a little oil in a non-stick frying pan on medium heat until hot.
  5. Place about 2 tablespoons of the mixture into the hot oil and cook for about 2 minutes until bubbles start forming on the top.
  6. Gently flip and cook for another minute on the other side or so until the fritters are firm to the touch and cooked through.
  7. Remove from heat and keep warm. Cook the remaining batter the same way.
  8. Serve with your favourite dipping sauce like maple syrup

Mini Pizza Wedges

Ingredients:

  • 500 g (1-pound) packet gluten-free nut-free bread mix
  • 1/2 cup (140g) tomato paste
  • 2 medium tomatoes (300g), sliced thinly
  • 1/2 small red onion (50g), sliced thinly
  • 270 g (8½-ounce) jar chargrilled capsicum (bell pepper) in oil, drained, chopped coarsely
  • 150 g (4½ ounces) soft feta cheese, crumbled
  • 100 g (3 ounces) shaved gluten-free ham, chopped coarsely
  • 440 g (14 ounces) canned pineapple pieces, drained
  • 1 1/2 cups (150g) pizza cheese
  • 1/2 cup (60g) seeded green olives, halved
  • 18 small basil leaves
  • 5 cherry tomatoes (100g), quartered
  • 18 fresh oregano leaves

Method:

  1. Preheat oven to 220°C (200°C fan-forced). Oil two 25cm x 35cm (10-inch x 14-inch) swiss roll pans; line bases with baking paper, extending paper 5cm (2 inches) over long sides.
  2. Make bread per packet directions; spread mixture into pans. Bake about 12 minutes or until browned lightly. Remove from oven.
  3. Spread paste over bases. Top one pizza base with sliced tomato, onion, capsicum and feta. Sprinkle ham, pineapple and pizza cheese over remaining pizza base.
  4. Bake pizzas for 15 minutes or until cheese melts and bases are crisp. Cut each pizza into 18 wedges. Top each capsicum and fetta pizza wedge with olives and basil leaves. Top each ham and pineapple pizza wedge with a cherry tomato and oregano leaf.

Gluten-free Carrot Cake with Orange Frosting

Ingredients:

  • 1 cup (125g) soya flour or besan (chickpea flour)
  • 3/4 cup (110g) maize cornflour (100 percent corn)
  • 2 tsp gluten-free baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 1 cup (200g) firmly packed brown sugar
  • 1 1/2 cups (360g) grated carrot
  • 1 cup (120g) chopped walnuts
  • 1/2 cup (125ml) extra-light olive oil
  • 1/2 cup (125ml) sour cream
  • 3 eggs, beaten lightly

Method:

  1. Preheat oven to 160°C (140°C fan-forced).
  2. Grease a deep 20cm round cake pan, line the base and side with baking paper.
  3. In a large bowl, sift flours, baking powder, soda and spice. Stir in the sugar, carrot and walnuts. Stir in the combined oil, cream and eggs until smooth. Pour the mixture into pan and bake for about 1 hour, or until skewer comes out clean when inserted into the centre of the cake.
  4. Pour the mixture into pan and bake for about 1 hour, or until skewer comes out clean when inserted into the centre of the cake.
  5. Let cake stand for 10 minutes before turning onto a wire rack to cool. Top cake with orange frosting before serving.

Tips: Suitable to freeze. Not suitable to microwave. You will need about two medium carrots for this recipe, which can be made a day ahead.


Mandarin Macadamia and Polenta Cakes

Ingredients:

  • 4 small mandarins (400g)
  • 250 g butter
  • 2 cups (280g) unroasted unsalted macadamias
  • 1 cup (220g) caster (superfine) sugar
  • 3 eggs
  • 1 cup (170g) polenta
  • 1 tsp gluten-free baking powder
  • Mandarin icing
  • 1 2/3 cups (270g) pure icing (confectioners’) sugar
  • 20 g (¾ ounce) butter
  • 2 tbsp mandarin juice, approximately

Method:

  1. Place whole unpeeled mandarins in medium saucepan, cover with cold water; bring to the boil. Drain then repeat process twice. Cool mandarins to room temperature.
  2. Preheat oven to 180°C (160°C fan-forced). Line two 12-hole standard (-cup/80ml) muffin pans with paper cases.
  3. Use butter that has been stored at room temperature.
  4. Blend or process nuts until finely chopped; place in small bowl. Halve mandarins; discard seeds. Blend or process mandarins until pulpy.
  5. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in polenta, baking powder, nuts and mandarin pulp. Divide mixture between paper cases.
  6. Bake cakes about 25 minutes. Stand 5 minutes before turning, top-side up, onto wire rack to cool.
  7. To make mandarin icing; sift icing sugar into small bowl, stir in butter and enough juice to make icing spreadable.
  8. Spread cold cakes with mandarin icing.

Dairy Free

Pear Smoothie

Ingredients:

  • 2 medium pears (460g)
  • 2 cups (500ml) gluten-free soy milk (see tip)
  • 1 tablespoon honey

Method:

  1. Peel and core pears; chop coarsely
  2. Blend or process ingredients until smooth

Tip: Always check the label of soy products carefully for unexpected allergens


Baked beans, bacon, tomato and chives

Ingredients:

  • 2 medium tomatoes (300g)
  • 420 g (13½ ounces) canned baked beans in tomato sauce
  • 4 rindless bacon slices (240g)
  • 4 slices dairy-free egg-free nut-free multigrain bread
  • 1 tbsp finely chopped chives

Method:

  1. Preheat grill (broiler).
  2. Coarsely chop tomatoes.
  3. Heat beans in small saucepan.
  4. Meanwhile, slice bacon. Cook bacon, in heated small frying pan, stirring, until crisp; drain on absorbent paper.
  5. Toast bread. Top toast with beans, bacon and tomato; grill about 2 minutes or until hot. Sprinkle with chives.

Cranberry and Almond Granola

Ingredients:

  • 1/2 cup (125ml) cranberry juice
  • 1/3 cup (75g) firmly packed brown sugar
  • 1 tbsp. vegetable oil
  • 2 cups (180g) rolled oats
  • 1/2 cup (70g) slivered almonds
  • 1/2 cup (60g) roasted pecans, coarsely chopped
  • 1 tsp ground cinnamon
  • 1/3 cup (15g) flaked coconut
  • 1 cup (130g) cranberries

Method:

  1. Preheat oven to 180°C (160°C fan-forced).
  2. Combine juice, sugar and oil in small saucepan, stir over low heat until sugar dissolves.
  3. Meanwhile, combine oats, nuts and cinnamon in a large bowl. Stir in juice mixture. Spread mixture evenly over two oven trays. Cook, uncovered, 30 minutes, stirring occasionally. Stir coconut and raisins into oat mixture. Cook, uncovered, 5 minutes.
  4. Remove trays from oven, cool granola on trays. Serve with soy milk, if you like.

Mango, Pineapple and Orange Ice-blocks

Ingredients:

  • 1 (1.25kg) pineapple, peeled, cored, coarsely chopped
  • 1 (300g) mango, peeled, seeded, coarsely chopped
  • 1/2 cup orange juice

Method:

  1. Peel and core pineapple and mango; coarsely chop.
  2. Blend or process pineapple and mango until smooth. Using a wooden spoon, push mixture through a fine sieve or muslin into a large bowl. Stir in orange juice.
  3. Pour mixture into eight 80ml ice-block moulds. Freeze for 3 hours or until firm.

Watermelon and strawberry ice-block
Ingredients:

  • 1/3 cup water
  • 2 tbsps. white sugar
  • 250 g peeled, seeded and coarsely chopped watermelon
  • 80 g hulled and coarsely chopped strawberries
  • 2 tsp lemon juice
  • 1/3 cup (80ml) ice-block moulds

Method:

  1. Combine water and white sugar in a small saucepan; stir over low heat until sugar dissolves. Bring to the boil; boil, uncovered, about two minutes or until mixture thickens slightly. Transfer syrup to small bowl; refrigerate until cold. Blend or process cold syrup with watermelon, strawberries and lemon juice until smooth. Pour mixture into four ice-block moulds. Freeze overnight or until firm.

Tropical Fruit Skewers with Orange Glaze

Ingredients:

  • 1 teaspoon finely grated orange rind
  • 1/4 cup (60ml) orange juice
  • 2 tablespoons light brown sugar
  • 4 small bananas
  • 8 strawberries
  • 600g pineapple pieces
  • 2 starfruits

Method:

  1. Combine rind, juice and sugar in small saucepan; stir over low heat until sugar dissolves. Cool.
  2. Preheat grill.
  3. Peel bananas, slice thickly crossways. Hull and halve strawberries. Peel and core pineapple; cut into chunks. Slice starfruit thickly.
  4. Thread fruits, alternatively, onto eight skewers. Place skewers on oven tray lined with baking paper, brush with orange mixture, coating all fruit pieces.
  5. Grill skewers, turning occasionally, about 3 minutes or until heated through


Apple and Almond Biscuits

Ingredients:

  • 3 egg whites
  • 1/3 cup (75g) caster (superfine) sugar
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1/4 tsp ground cinnamon
  • 2/3 cup (110g) whole blanched almonds
  • 1 cup (55g) finely chopped dried apples


Method:

  1. Preheat oven to 180°C/350°F. Grease 8cm x 26cm (3¼-inch x 10½-inch) bar cake pan; line base with baking paper, extending paper 5cm (2 inches) over long sides.
  2. Beat egg whites and sugar in small bowl with electric mixer until sugar dissolves. Fold in sifted flour then cinnamon, nuts and apple; spread into pan.
  3. Bake about 30 minutes. Stand 10 minutes; turn, top-side up, onto wire rack to cool.
  4. Reduce oven temperature to 150°C/300°F.
  5. Using serrated knife, slice cooled bread thinly; place slices on oven trays. Bake about 15 minutes or until crisp. Turn onto wire rack to cool.

Banana, Honey and Chocolate Smoothie

Ingredients:

  • 500ml unsweetened almond milk
  • 1 large ripe banana
  • 2 tablespoons honey
  • 1 tablespoon organic raw cacao powder
  • 2 teaspoons quinoa flakes
  • 2 teaspoons extra virgin coconut oil
  • 1 teaspoon vanilla bean paste
  • Ice cubes

Method:

  1. Place all ingredients into a blender and blend until thick, smooth and creamy.
  2. Vary the sweetness to suit your taste and serve immediately.

Cherry, Blueberry, Orange and Chia Smoothie

Ingredients:

  • 150g frozen cherries
  • 150g frozen blueberries
  • Juice of 2 oranges
  • 1 cup coconut water
  • 1 tablespoon maple syrup
  • 1 tablespoon chia seeds

Method:

  1. Place all ingredients into a blender and blend until thick, smooth and creamy.
  2. Vary the amount of sweetener to suit your taste and add some ice cubes or extra coconut water if you would like a thinner consistency.