glute free recipes

7/29/2019 glute free recipes

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Almond and date cakes.

Ingredients

1 tbsp rice flour, plus extra for dusting

4 egg whites

1/2 lemon juiced

1/2 cup caster sugar

1 1/4 cups almond meal

1 tbsp cocoa powder

1 cup dates sliced

1/4 cup dried cranberries

Lemon Glaze

1 cup gluten free icing sugar

2 tbsp lemon juice

Method

1. Preheat oven to moderate, 180°C. Lightly grease a 20cm spring-form pan and dust with a

little rice flour. Line bottom with baking paper.

2. In a large bowl, using an electric mixer, beat egg whites with a few drops of lemon juice until

soft peaks form. Gradually add sugar, beating until glossy, firm peaks form.

3. Fold in almond meal, cocoa and remaining lemon juice. Toss dates and cranberries with the

rice flour and gently fold into the mixture.

4. Spoon mixture into prepared pan. Bake for 30-35 mins until the cake begins to pull away

from the sides of the pan.

5. Lemon Glaze: In a small bowl, mix icing sugar with enough lemon juice to make it

spreadable.

6. Cool cake in pan on a wire rack for 5 mins, then loosen the sides of the pan and remove.

While still warm, top with lemon glaze and serve in slices.

TIP

If preferred, you can use hazelnut meal instead of almond.

Store in an airtight container



Apple, Pear and Rhubarb bake

Ingredients

2 Green Apples, cored, thickly sliced

2 Pears, cored, thickly sliced

5 stalks Rhubarb, trimmed, chopped into 2cm piece

1/2 cup Maple Syrup

30 g Butter

1 tsp Ground Cinnamon

Ice-cream, to serve

Topping

2/3 cup Almond Meal

2/3 cup Gluten-free Plain Flour

1/4 cup Brown Sugar

1/4 cup Flaked Almonds

60 g Butter, melted

Method

1. Preheat oven to moderate, 180°C. Lightly grease 4 x 1 cup ovenproof dishes.

2. Combine all fruit in a large bowl. In a small saucepan, heat maple syrup and butter together.

Stir cinnamon through. Drizzle over fruit, mixing well.

3. Spoon mixture evenly into prepared dishes. Bake for 15-20 minutes, until fruit is tender.

4. Topping: Meanwhile, in a bowl, combine all ingredients. Sprinkle over fruit

5. Bake for a further 15-20 minutes. Serve topped with ice-cream.

TIP

You can make this with whatever fruit is available. Berries or even drained canned fruit would work

well.



Beef Goulash with Sweet Potato

Ingredients

2 tbsp Coles Brand Pure Olive Oil

175 g Coles Brand Outdoor Bred Short Cut Bacon, chopped

2 Leeks, washed, sliced

2 cloves Garlic, crushed

1.8 kg Chuck Steak, cubed

1 Red Capsicum, chopped

2 tbsp Smoked Paprika

2 Gluten-free Beef Stock Cubes

400 g can Chopped Tomatoes

4 sprigs Thyme

500 g Sweet Potato, chopped

3 Potatoes, chopped

20 g Butter

2 tbsp Parsley, chopped

Method

1. Heat 1 tbsp oil in a large flameproof casserole pan on medium. Cook bacon for 2 mins, or

until brown. Add leek and cook for 5 mins, or until soft. Add garlic and cook for 1 min, or

until fragrant. Remove from pan.

2. Heat remaining oil in same pan on high. Cook beef in batches, stirring, for 2-3 mins, or until

browned all over. Return leek mixture to pan with capsicum and paprika. Stir to combine.

3. Mix together 2 cups boiling water and stock cubes. Stir until dissolved. Add to beef mixture

with tomato and thyme sprigs. Bring to boil. Reduce heat to low. Simmer, covered, for 2 hrs,

or until beef is very tender.

4. Meanwhile, cook sweet potato and potato in a large pan of boiling, salted water for 15-20

mins, or until soft. Drain and return to pan. Add butter and mash until smooth. Season.

5. Scatter parsley over goulash and serve with sweet potato mash.

TIP

For a dairy-free option, omit the mash and serve with rice.



Berry & Hazelnut

Ingredients

1 1/2 cups pure icing sugar

1/2 cup potato flour, rice, flour or other gluten-free flour

150 g pkt hazelnut meal

100 g dairy-free white chocolate, chopped into small chunks

1 cup frozen mixed berries, raspberries or blueberries

150 g dairy-free spread, melted

1 tsp vanilla paste, extract or essence

6 egg whites

Method

1. Preheat oven to 180 °C or 160 °C fan. Grease a 12-cup friand or muffin pan. Sift icing sugar

and potato flour together in a bowl. Add hazelnut meal, white chocolate and berries and mix

lightly to combine.

2. Whisk egg white in a separate bowl until just foamy. Add egg white to dry ingredients with

the dairy-free spread and vanilla and mix until combined.

3. Spoon mixture into the prepared friand pan and bake for 25-30 mins until golden. Cool

friands in pan before removing. Store in an airtight container.



Butterscotch

Ingredients

3 cups gluten free self raising flour

3 tsp gluten free baking powder


100 g butter, chopped, plus 30g extra melted

1 cup milk

3/4 cup macadamias, finely chopped

1/2 cup brown sugar

1/4 cup currants

1 1/2 tsp ground cinnamon

Method

1. Preheat oven to hot, 200°C. Lightly grease a 20cm round cake pan and line with baking

paper.

2. Sift flour and baking powder into a large bowl. Stir in caster sugar. Using fingertips, rub in

the butter until the mixture resembles bread crumbs.

3. Make a well in the centre of the dry ingredients. Add the milk all at once, mixing to form a

soft dough. Turn onto a lightly floured surface. Knead gently until smooth.

4. Using a floured rolling pin, roll dough into a 25 x 35cm rectangle. In a bowl, combine

macadamias, brown sugar, currants and cinnamon.

5. Brush the dough with the melted butter and sprinkle with about 3/4 of the nut mixture. Roll

up from long side. Trim the ends. Cut into 2cm-thick slices.

6. Arrange the slices, cut-side up, in the prepared pan. Brush with the remaining butter and

sprinkle with the remaining nut mixture.

7. Bake for 20-25 mins until golden. Turn onto a wire rack. Serve warm or at room

temperature.



Chocolate and Macadamia brownies

Ingredients

120 g Coles Brand Thick Rice Cakes

100 g Lucky Macadamias, chopped

125 g Butter, chopped

100 g Gluten-free Dark Chocolate, chopped

1/2 cup Pure Icing Sugar, sifted

1/2 cup Gluten-free Cocoa Powder, sifted, plus extra

2 Coles Brand Free Range Eggs, lightly beaten

3/4 cup Milk

125 g Punnet Raspberries

Method

1. Preheat oven to 170°C or 150°C fan. Grease and line base and sides of a 20cm square cake

pan.

2. Place rice cakes in a food processor and process until fine crumbs. Transfer to a bowl. Add

macadamias. Stir to combine.

3. Place butter, chocolate, icing sugar and cocoa in a saucepan. Stir on low heat, until melted

and smooth. Add to rice mixture and mix to combine. Add eggs and milk and mix well. Fill

prepared pan, smoothing top with a spatula. Bake for 15 mins, or until just set. Cool in pan.

4. Place butter, chocolate, icing sugar and cocoa in a saucepan. Stir on low heat, until melted

and smooth. Add to rice mixture and mix to combine. Add eggs and milk and mix well. Fill

prepared pan, smoothing top with a spatula. Bake for 15 mins, or until just set. Cool in pan.

5. Cut into fingers and dust with extra cocoa. Serve with raspberries.



Chocolate and Pecan

Ingredients

150 g low fat spread

150 g dark chocolate, coarsely chopped

1/3 cup cocoa powder

1/3 cup hot water

1 1/3 cup firmly packed brown sugar

3/4 cup pecans, coarsely chopped, toasted

1/3 cup almond meal

1/3 cup rice flour

1/3 cup gluten free plain flour

150 g white chocolate, coarsely chopped

4 eggs, lightly beaten

cocoa powder, for dusting

Method

1. Preheat oven to moderate, 180°C. Lightly grease a 23cm square cake pan. Line base and

sides with baking paper.

2. In a heatproof bowl, combine spread, dark chocolate, cocoa and water. Place bowl over a

saucepan of gently simmering water (make sure the bowl doesn't touch the water). Stir until

melted and mixture is smooth. Remove from heat. Cool for 10 mins.

3. Stir in sugar, pecans, almond meal, combined flours, white chocolate and eggs. Pour mixture

into prepared pan, smoothing top.

4. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean and dry. Set

aside to cool. Dust with cocoa and cut into squares to serve. Store in an airtight container.

TIP

To toast pecans, spread them over a baking tray and bake for 4-5 mins until golden. Set aside to cool.



Chocolate brownies

Ingredients

200 g low fat spread chopped

200 g dark chocolate chopped

1 cup brown sugar

3 eggs lightly beaten

1 tsp vanilla extract

3/4 cup gluten-free plain flour

2 tbsp gluten-free cocoa powder

1/4 cup chopped pecans

Method

1. Preheat oven to moderate, 180°C. Lightly grease and line an 18cm square cake pan, allowing

paper to extend 2cm above the edge of the pan.

2. Heat spread, chocolate and sugar together in a saucepan over low heat, stirring constantly,

until melted and smooth. Transfer to a bowl. Set aside to cool slightly.

3.

Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa into mixture,

stirring to combine. Pour mixture into prepared pan. Sprinkle with pecans.

4. Bake for 20-25 mins, until just firm. Set aside to cool. Once cooled, lift out. Wrap in plastic

wrap. Place in an airtight container. Cut into squares to serve.

TIP

If preferred, omit the nut topping and make an icing using gluten-free icing sugar and gluten-free

cocoa to spread over the brownie.



Chocolate, Honey & Fruit slice

Ingredients

375 g honey

1/4 cup dairy-free spread

4 cups puffed rice

1 cup shredded coconut

1/2 cup sultanas

1/2 cup dried apricots, chopped

Chocolate Icing

1/4 cup pure icing sugar

1 tbsp cocoa or carob powder

1 tsp dairy free spread, extra

1 tsp boiling water

Method

1. Simmer honey and the dairy-free spread in a large saucepan for 5 mins.

2. Add remaining ingredients and stir over low heat for 3 mins or until dry and slightly golden.

Line a 20cm x 20cm square pan with baking paper. Press mixture into pan, chill until firm (1

hr).

3. To make chocolate icing, sift icing sugar and cocoa into a bowl. Add diary-free spread and

boiling water and stir until smooth. Drizzle over slice. Chill until set. Cut into squares and

store in an airtight container.



Chocolate-drizzle Coconut macaroons

Ingredients


100 g block Sweet William Dairy Free Original chocolate

2 cups shredded coconut

2 egg whites

Method

1. Preheat oven to 150°C or 130°C fan. Line 2 baking trays with baking paper.

2. Beat egg whites in a large bowl until stiff peaks form. Gradually beat in sugar, adding a little

and beating until dissolved. Beat until firm and glossy.

3. Finely grate half the chocolate and fold into egg-white mix with coconut. Drop generous

teaspoons onto tray, allowing some space for spreading. Bake for 13-15 mins, until pale

golden and firm. Cool on tray.

4. Melt remaining chocolate and drizzle lightly over macaroons in a diagonal pattern with a

teaspoon.

5. Allow chocolate to set.



Dairy-free Choc spiders

Ingredients

2 x 150 g Sweet William Dairy Free Choc Chips

2 cups Chang's Fried Rice Noodles

1 cup sultanas

1/2 cup desiccated coconut

Method

1. In large heat-proof bowl melt choc chips in microwave on high (full power) for 1 min. Stir

chips until melted.

2. Add noodles, sultanas and coconut to melted chocolate and stir to combine.

3. Scoop tablespoons of the chocolate mixture onto a tray lined with baking paper. Chill in

fridge for 20-30 mins until firm. Serve spiders with coffee or as a snack. Keep covered for up

to 2 weeks in fridge or you can freeze them.



Easy Almond Biscuits

Ingredients

1 cup Almond Meal

1 cup Pure Icing Sugar, sifted

1 Egg White

1/2 tsp Almond Essence (or flavour of your choice- vanilla or rosewater)

1/2 cup Flaked Almonds

1/4 cup Extra Icing Sugar

Method

1. Preheat oven to 170˚C (150˚C fan forced). Line an oven tray with baking paper.

2. Blend almond meal, icing sugar, egg white and essence together in a food processor until a

thick sticky paste forms. Roll teaspoons of mixture into small balls. Roll in flaked almonds

and then icing sugar to dust. Place on tray with space in between.

3. Bake for 15 minutes, until pale golden. Cool on tray.



Easy Gluten-free Lemon Yoghurt and Raspberry Cake

Ingredients

125 g Salt Reduced Butter, softened

1 cup Caster Sugar

1 Lemon Juice, finely grated rind

3 large Eggs

1 1/2 cups Almond Meal

1/2 cup fine Polenta

1/4 cup Maize Cornflour

1/2 tsp Gluten Free Baking Powder

3/4 cup Natural Greek Yoghurt

1 cup Coles Frozen Raspberries or Blueberries

1 tsp Caster Sugar, extra

Method

1. Preheat oven to 170˚C (150˚C fan forced). Grease a 25.5cm tart pan with removable base.

2. Combine all ingredients up to raspberries in a food processor. Blend until smooth and

combined. Pour into pan and stir through berries. Sprinkle over extra sugar. Bake for 45

minutes until golden and centre is cooked.

3. Stand in pan for 15-20 minutes or until cool enough to gently remove from pan to a flat

plate. Serve with optional cream.



Easy Gluten-free Tuna Quinoa salad

Ingredients

300 g packet Coles Organic White Grain Quinoa, rinsed

3 cups Water

185 g can Coles Tuna in Spring Water, drained

200 g punnet Perino or Cherry Tomatoes, halved

1/2 Red Onion, very finely sliced or shaved

25 g Rocket Leaves (a generous cup)

1 cup Mint Leaves

2/3 cup Pine Nuts, toasted

Dressing

1 large lemon, finely grated rind and juice (about 1/3 cup juice)

1/2 tsp Dried Chilli Flakes, (optional)

1/2 tsp Sugar

1/3 cup Extra Virgin Olive Oil

Method

1. Combine quinoa and water together in a medium saucepan. Bring to the boil, reduce heat

and simmer, covered, for 12-14 minutes, or until water has absorbed. Remove from heat

and stand covered for a minute or so to steam. Grains should look quite large and fluffy.

Transfer to a bowl and allow to cool.

2. Add tuna, tomatoes, onion, rocket and mint . Toss through dressing and season. Scatter over

pine nuts.



Gingernut Hedgehog slice

Ingredients

2x150 g packets dairy free chocolate chips

100 g dairy free spread

60 g copha

3/4 cup raisins

155 g packet gluten-free gingernut biscuits, crushed

1/2 + extra cup shredded coconut

pure icing sugar, for dusting

Method

1. Combine chocolate chips, dairy free spread and copha in a medium sauce pan and melt.

2. Combine crushed biscuits, coconut and raisins in a large bowl. Stir in chocolate mixture and

spoon into a baking paper lined bar tin (25cm x 7cm x 4.5cm).

3. Refrigerate until set. Cut into 1cm thick slices, top with extra coconut and dust with icing

sugar to serve.



Gluten-free Baked Lemon Slice

Ingredients

Base

11/3 cups Gluten Free Plain Flour

1/4 cup Caster Sugar

1/2 tsp Xantham Gum

80 g Butter, chopped

2 tbsp Milk

Filling

1 tbsp Maize Cornflour

1/2 cup Light Cream

5 Large Eggs


1/2 cup Fresh Lemon Juice

Method

1. Preheat oven to 180˚C (160˚C fan forced).

2. For base: Process flour, sugar, gum and butter to coarse breadcrumbs. Pulse in milk until

dough comes together. Press into a greased and base lined 18cmx28cm slice pan. (If sticky,

lightly dust fingers in a little flour). Bake for 18-20 minutes until firm and pale golden.

3. For filling: Place cornflour in a medium bowl and whisk in a little cream to form a smooth

paste. Whisk in remaining cream until smooth. Whisk in eggs, sugar and lemon juice. Pour

through a sieve over base. Bake for 30 minutes, or until just set. Cool then refrigerate until

firm.



Gluten-free Banana Bread

Ingredients

2 medium ripe Bananas, mashed

2 extra large Eggs

3/4 cup Coconut Milk, Soy Milk or Rice Milk

1/4 cup Oil (rice bran, vegetable)

1 tsp Vanilla Extract or Essence

2 cups Gluten-free Plain Flour, sifted

1 lightly packed cup Brown Sugar

1 cup Desiccated Coconut

2 tsp Gluten-free BakingPowder

1 tsp Cinnamon

Method

1. Preheat oven to 180˚C (160˚C fan forced). Combine bananas, eggs, coconut milk and oil

together in a medium bowl. Combine dry ingredients together in a separate bowl with ½

teaspoon salt.

2. Whisk wet ingredients into dry ingredients until combined. Pour into a greased and based

lined small loaf pan (11cmx21cm). Bake for 1 hour, or until cooked when tested with a

skewer.

3. Serve warm with dairy-free spread.



Gluten-Free Carrot Slice with Lemon Frosting

Ingredients

2/3 cup Brown Sugar

1/2 cup Vegetable Oil

2 Eggs

2 cups Carrot, grated

11/4 cups Ground Hazelnuts

1/2 cup Walnuts, roughly chopped

11/2 tsp. Mixed Spice

1/4 tsp. Bicarbonate of Soda

Walnut Halves, to garnish

Lemon Frosting

90 g Cream Cheese, at room temperature

30 g Butter, at room temperature

1/2 Lemon, finely grated rind

11/2 cups Gluten-free Icing-sugar Mixture

Method

1. Preheat oven to moderate, 180°C. Lightly grease an 18 x 28cm slice pan. Line base and sides

with baking paper, extending paper 2cm above pan edge.

2. In a large bowl, using an electric mixer, beat sugar, oil and eggs until thick and creamy.

3. Stir in carrot, hazelnuts, walnuts, spice and soda. Pour mixture into prepared pan, smoothing

top.

4. Bake for 35-40 minutes until slice is cooked when tested with a skewer. Cool for 10 minutes

in pan before turning cake onto a wire rack to cool completely.

5. Lemon Frosting: In a small bowl, using an electric mixer beat cream cheese with butter and

rind until light and fluffy. Gradually beat in icing sugar.

6. Spread frosting over cold slice. Cut into squares. Top each square with a walnut half. Store in

an airtight container.



TIP

Add a few drops of water to icing if it’s too thick.

Spray the cake pan with little oil before lining with paper so the paper sticks to the pan.



Gluten-free Chocolate Cake

Ingredients

1 1/2 cups Caster Sugar

1 1/4 cups Fine Rice Flour

3/4 cup Cocoa

1/2 cup Maize Cornflour

1/2 cup Potato or Tapioca Flour

1 1/4 tsp Bicarbonate of Soda

1 tsp Xantham Gum

1 1/2 cups Soy Milk, Coconut Milk, Rice Milk or Oat Milk

150 ml Oil (such as rice bran, sunflower or vegetable)

1 1/2 tbsp White Vinegar

2 tsp Vanilla Extract

Dairy Free Ganache:

100 g Dairy-free Chocolate, broken or chopped

1/4 cup Coconut Milk

Method

1. Preheat oven to 160˚C (140˚fan forced). Combine sugar and sifted rice flour, cocoa,

cornflour, potato flour, bicarbonate of soda, xantham gum and a pinch of fine salt in a large

bowl. Whisk to combine.

TIP

If you cannot find fine rice flour, maize cornflour and potato flour, substitute gluten free plain flour and add half as much gum if the label states there is gum added to the flour.

2. In a separate bowl, combine soy milk, oil, vinegar and vanilla together. Whisk into dry

ingredients until smooth. Pour into a greased and base lined 23cm square cake pan. Bake for

40-45 minutes until cooked when tested with a skewer. Cool in pan for 10 minutes then

carefully remove to a wire rack to cool completely before icing.

3. For Ganache: Melt ingredients together in a small pan over low heat until smooth. Spread

over top of cake and allow to dribble down the sides.



Gluten-Free Chocolate cupcakes

Ingredients

1 cup Rice Flour

3/4 cup Cornflour

1/3 cup Cocoa

1 1/4 tsp Bicarbonate of Soda

1 cup Brown Sugar

1 cup Buttermilk

125 g Butter, melted

2 Eggs

1 1/2 cups Frozen Raspberries

Whipped Cream and Cocoa Powder, to serve

Method

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2. Sift combined flours, cocoa and soda together into a large bowl. Stir in sugar.

3. In a jug, whisk together buttermilk, butter, eggs. Fold into dry ingredients. Add raspberries

and lightly mix.

4. Spoon mixture evenly into patty cases until 2/3 full. Bake for 20-25 mins, until cooked when

tested with a skewer.

5. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. When ready to

serve, slice tops off, top with cream, return tops and dust with cocoa powder.

TIP

These cakes are also delicious topped with glacé icing. This can be made from gluten-free icing sugar,

cocoa, a knob of butter and a little hot water, mixed together until a spreadable consistency.



Gluten-free Cupcakes

Ingredients

125 g Coles Salt Reduced Butter, softened


1 tsp Vanilla Extract

3 extra large Eggs

1 1/4 cups Gluten-free Plain Flour, sifted

1 1/2 tsp Gluten-free Baking Powder

1/2 cup Almond Meal

1/4 cup Light Sour Cream

Frosting:

125 g Coles Salt Reduced Butter, softened

1 1/2 cups Pure Icing Sugar, sifted

1/2 tsp Rosewater or Rosewater Essence (or vanilla)

2 tsp Milk

2 drops Brick Red Food Colour (or your choice)

Gluten-free decorations of your choice

Method

1. Preheat oven to 180˚C (160˚C fan forced). Line a 12 cup regular muffin pan with cupcake

papers. Beat butter and sugar with electric mixer until pale and creamy. Beat in vanilla then

eggs, one at a time, beating well after each addition.

2. Fold in flour and baking powder with the sour cream until just mixed. Spoon into cupcakepapers and bake for 20 minutes, until golden and cooked when tested with a skewer. Allow

to cool completely before frosting.

3. Frosting: Beat butter and sugar until pale and creamy. Beat in rosewater, milk and colour

until well combined. Ice each cupcake and decorate.



Gluten-free Honey Spice Panna Cotta

Ingredients

375 ml can Light and Creamy Evaporated Milk

2 tbsp Honey

1 tsp Caster Sugar (optional)

1 strip Orange Rind, pith removed

1 Cinnamon Stick

5 Cardamom Pods

6 Whole Cloves

2 tsp Powdered Gelatine

2 tbsp Water

Method

1. Combine milk, honey, sugar and orange rind in a small saucepan. Smash spices up a little in a

mortar and pestle or just press into them onto a chopping board with a knife. Add to the

milk mixture. Bring to a simmer, then turn off heat and allow to infuse for about 30 minutes.

2.

Strain mixture into a large jug. Combine gelatine and 2 tablespoons water and whisk to

dissolve. Return milk mixture to pan and add gelatine mixture. Stir over low heat to dissolve

gelatine completely. Transfer mixture back to jug and pour into 4-6 glasses, depending on

size. Refrigerate until set (about 3-4 hours). Enjoy as a dessert or with fresh fruit.

TIP

If you wish to make this dessert dairy free, substitute soy, almond or rice milk for the evaporated

milk. You may need to omit the sugar if the substitute is sweetened



Gluten-free Hot Cross Buns

Ingredients

1 3/4 cups buttermilk, warmed

2 x 8 g sachet dried yeast

1 tbsp caster sugar

1 X 450 g pkt Orgran Gluten Free Easy Bake Bread Mix

1 tbsp xanthan gum

1 tsp salt

3 tsp ground mixed spice

3 tsp ground cinnamon

1 1/4 cups combined sultanas, chopped dates and dried apricots


Cross Mixture

2 tbsp gluten-free plain flour

4 tbsp water

Glaze

1/2 cup apricot jam, warmed

Method

1. Preheat oven to 200 °C or 180 °C fan. Spray a 20cm x 30cm tray with cooking oil.

2. In a small bowl, combine warm buttermilk, yeast and caster sugar. Set aside for 10 mins.

Until bubbly.

3. In a large bowl, combine bread mix, xanthan gum, salt, spice, cinnamon and dried fruit. Stir

well.

4. Add yeast mixture and eggs to the flour mixture. Using an electric mixer fitted with dough

hooks, beat on medium for 5 mins. Using a large spoon dipped into warm water, scoop out

mixture and place onto prepared tray in 3 rows of 4. Set aside in a warm place to prove for

40 mins.

5. Make up Cross Mixture by combining flour and water to form a smooth paste. Pipe Cross

Mixture in long lines across the buns to form crosses.

6. Bake buns for 25-30 mins until golden. Brush tops of buns with Glaze and serve.



Gluten-free Kids Cookies

Ingredients

100 g Butter, softened (can use salt reduced)


1/2 tsp Vanilla Extract

1 1/4 cups Gluten-free Plain Flour

1/2 tsp Baking Powder

3 tsp Milk

100's and 1000's or other gluten-free decoration that can be baked

Method

1. Preheat oven to 180˚C (160˚C fan forced). Beat butter, sugar and vanilla together in a

medium bowl until light and fluffy.

2. Fold in flour, baking powder and milk until combined. Shape into 16 small balls. Press into

100s and 1000s to cover tops. Arrange on lined baking tray, allowing space in between for

spreading. Bake for 15 minutes, or until firm and pale golden. Cool on tray.



Gluten-free Oven Baked Apple and Cinnamon Muesli

Ingredients

1 Apple

1/2 x 500 g packet Coles Roast Buckwheat

1/2x125 g packet Coles Pepitas

1/2 cup Raw Almonds, chopped

1 tbsp Chia Seeds

1/2 tsp Cinnamon

1/4 cup Maple Syrup or Coles Dark Agave Syrup

1/4 cup Shredded Coconut

1/2 cup Dried Fruit (try red fruits- dried strawberries, blueberries, goji berries, cranberries)

2 cups Rice Puffs

Method

1. Preheat oven to 90C (70C fan forced). Thinly slice apple (use a mandolin or slicer) across the

whole apple into rings. Arrange slices in a flat layer on a lightly greased cake rack over a

baking tray. Place in oven and dry for around 2-2 1/2 hours, depending on thickness of slices.

The slices will feel dry and leathery. Remove before they start to brown or become too crisp.

2. Increase oven to 160˚C (140˚C fan forced).

3. Combine buckwheat, pepitas, almonds, chia, cinnamon and syrup together in a medium

bowl. Mix well. Pour onto a lined baking tray, spreading out into a flat layer. Bake for 10

minutes, stirring occasionally. Add coconut and cook a further 5 minutes. Remove tray from

oven and cool. Break up larger pieces of granola.

4. Add dried fruit (including apple) and rice puffs. Enjoy with milk and or yoghurt and fresh

fruit.

TIP

If you would prefer to make this a quicker recipe, substitute about ½ cup dried apples for the fresh

apple, which is dried in step 1. Store in an air tight container for 4-5 days.



Pancakes

Ingredients

3/4 cup Coles brown rice flour

1/4 cup maize cornflour

1 1/2 tsp gluten free baking powder

2 tbsp caster sugar

2 large eggs

3/4 cup buttermilk

1/2 tsp Vanilla Extract (optional)

25 g Butter, melted, plus extra for cooking

Method

1. Sift flours and baking powder together in a medium bowl. Add the sugar and a pinch of salt.

2. Add eggs, buttermilk, vanilla and butter and whisk until smooth.

3. Melt a little extra butter in a small pan and cook ¼ cupfuls of batter at a time for 1-2 minutes

on each side. Turn first side when small bubbles appear around the edges of the pancake.

Serve with maple syrup and fruit.

TIP

These pancakes are made with Brown rice flour, which provides some fibre and provides a light

texture. You can substitute fine rice flour, found in the Asian section or for the brown rice flour and

cornflour, substitute gluten free plain flour.



Gluten-free Panforte Slice

Ingredients

3/4 cup gluten-free plain flour, sifted

1 tsp mixed spice

1/2 tsp cinnamon

200 g dried figs, chopped

100 g raisins

100 g macadamias

100 g blanched almonds

2/3 cup honey


2x100 g blocks Sweet William Dairy Free Original chocolate broken

sifted pure icing sugar, for dusting

Method

1. Preheat oven to 180°C or 160°C fan. Grease and line a 20cm square cake pan. Combine dry

ingredients in a large bowl.

2. Combine honey and sugar in a medium saucepan and stir over low heat to dissolve sugar.

Bring to the boil, reduce heat and simmer for 2 minutes.

3. Remove and stir in chocolate to melt.

4. Quickly stir into dry mixture. Lightly knead ingredients to combine. Press into pan and flatten

top. Bake for 25 minutes, or until just firm. Cool in pan. Dust with icing sugar and cut into

squares.



Gluten-free Passionfruit Sponge Cake

Ingredients

3 eggs

½ cup castor sugar

¾ cup gluten-free cornflour

1 tsp baking powder

1 pinch salt

½ cup passionfruit pulp

1 cup pure icing sugar, sifted

2 tsp unsalted butter (at room temperature)

Method

1. Preheat the oven to 160⁰C. Grease one 20cm round baking tin and line with grease-proof

paper.

2. Using an electric mixer, place eggs in the bowl and whisk until firm, to form soft peaks. Place

castor sugar into a sieve and slowly add, in small quantities, to the eggs while blending.

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The sugar needs to dissolve each time before you add more.

3. In a separate bowl, sift cornflour, baking powder and salt. Sift again into egg and sugar mix.

To combine, use a large spoon and slowly add a little at a time and then fold.

4. Pour into the tin and bake for 20 minutes or until cooked. Remove from oven and place on a

wire rack to cool.

5. For icing, combine passionfruit pulp, icing sugar and unsalted butter and beat until smooth.

6. Serve with slices of mango and strawberries.

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For babies 6-12 months: break into pieces and mix with baby's favourite puree mixture. For toddlers

(12 months+): serve sponge with warm custard or ice cream as an occasional treat.



Gluten-free Quiche Lorraine

Ingredients

150 g rashers Bacon, cubed

1 Onion, finely diced

1 cup Gruyere or Tasty Cheese, grated

5 Eggs

100 ml Light Cream

1 tsp Olive Oil

2 sheets Gluten-free Puff Pastry

Method

1. Preheat oven to 180⁰C.

2. Grease a 25-30cm quiche dish. On a rice-floured bench, use a rolling pin to roll out pastry

large enough to fit the quiche.

3. Carefully place the pastry into the dish. Using a fork prick the pastry several times. Line with

baking paper, fill with raw rice and blind bake for 10 minutes.

4. Remove the rice and paper and return to the oven for a further 10 minutes.

5. Turn oven down to 170⁰C. In a hot pan add a teaspoon of olive oil and cook onion and bacon

until browned and crispy. Once cooked, place on paper towel to soak up excess oil.

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For a vegetarian option, remove the bacon and replace it with roasted vegetables such as capsicum,

pumpkin or eggplant.

6. In a bowl whisk together eggs, cream and cheese then add onion and bacon and pour into

the pre-prepared pastry case.

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For babies 6-12 months: Create yummy mini quiches using muffin tins. For 3 muffin cups combine 1

egg, 50 ml cream and whisk. Add cooked vegetables such as pumpkin or cooked meat. Place 1 tbsp of

the ingredients into each muffin case, with enough egg mix to cover. Bake for 10-15 minutes in a

moderate oven. Mash and serve.

7. Bake for 20-30 minutes or until cooked.

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You can store quiche, or part of the quiche, in an airtight container for up to 3 months.



Gluten-free Raspberry and White Chocolate Muffins

Ingredients

1 1/2 cups fine rice flour

3/4 cup maize cornflour

3/4 cup potato or tapioca flour

1 tsp xantham gum

1 tsp bicarbonate of soda


3/4 cup white chocolate or white choc chips chopped

1 1/4 cups buttermilk

1/3 cup oil (e.g rice bran, grape seed or vegetabl

1 egg

1 1/2 tsp vanilla extract or essence

1 cup frozen raspberries or blueberries

Method

1. Preheat oven to 190C (170C fan forced). Line a 12 cup regular muffin pan with paper cases.

2. Sift flours, gum and bicarbonate of soda into a medium bowl. Add sugar, a small pinch of salt

and chocolate.

3. Combine buttermilk, oil, egg and vanilla in a separate bowl. Stir into dry ingredients until just

mixed. Gently fold through berries, so as not to stain batter. Spoon into cases. Sprinkle over

a tiny amount of extra sugar. Bake for 18-20 minutes, or until golden and cooked. Remove

and cool. (Reduce time for smaller muffins).

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If you have trouble sourcing the individual flours, add up quantities and substitute gluten free plain

flour. Check the ingredient list; some contain gum, which means you can use half the amount of gum.

Xantham gum is available in the section where you find other gluten free products.

Extra 1 ½ teaspoons sugar, for sprinkling (optional but helps with colour and crunch)



Gluten-free Sticky Date Pudding with Caramel Sauce

Ingredients

1 1/4 cups Dried Dates, chopped pitted

1 tsp Bicarbonate of Soda

1 cup Water

75 g Butter, softened

3/4 cup Brown Sugar, lightly packed

1 tsp Vanilla extract

2 large Eggs

1 1/2 cups Gluten-free Plain Flour, sifted

Caramel Sauce:


1/3 cup Water

1 cup Thickened Cream

20 g Butter

Method

1. Preheat oven to 180˚C (160˚C fan forced). Grease and line base of a 20cm square cake pan.

2. Combine dates and bicarbonate of soda in a medium bowl. Bring water to the boil. Pour over

dates and allow to stand while preparing cake batter.

3. Cream butter and sugar in a medium bowl until light and fluffy. Beat in vanilla and eggs, one

at a time, beating well after each addition. Fold through flour then date mixture until

smooth. Pour into cake pan and bake for 30-35 minutes, or until golden and cooked through.

Stand in pan for 5 minutes then remove to a rack.

4. For sauce: Place sugar and water in a frying pan. Swirl pan until sugar has melted. Bring to a

boil and cook until mixture is the colour of honey (about 3-4 minutes). Remove from heat

and whisk in cream and butter. Whisk until smooth, return to heat and simmer, whisking for

2 minutes or until thickened slightly and a rich caramel colour. Slice cake into squares and

drizzle over sauce and serve with optional cream



Lamb & Chickpea Tagine

Ingredients

1 1/2 tbsp oil

2 cloves garlic finely chopped

2 tsp ground cumin

1 tsp each turmeric, mild paprika and cinnamon

1/2 tsp ground ginger

400 g can diced tomatoes

400 g can chickpeas drained, rinsed

1/2 cup pitted prunes

2 tsp honey or to taste

4 frenched lamb shanks

1 medium brown onion finely chopped

fresh coriander leaves to serve

Method

1. Heat 1 tablespoon oil in a large shallow saucepan. Brown lamb shanks on all sides. Add

remaining oil and stir in onion, garlic and spices. Add tomatoes, 1 ½ cups water and a pinch

of salt. Cover and bring to the boil. Reduce heat and simmer, covered, for 1 ½ hours.

2. Add chickpeas, prunes and honey and simmer, uncovered, for 20 minutes or until liquid has

reduced and lamb is tender. Season and garnish with coriander.

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You could substitute approximately the equivalent weight of diced lamb for the lamb shanks.



Mini Carrot Cakes

Ingredients

1/3 cup rice flour

1/3 cup gluten free cornflour

1 1/2 tbsp mixed spice

2 tsp gluten free baking powder


2 cups almond meal

1 cup firmly packed brown sugar

2 carrots, peeled, grated

2/3 cup walnuts, chopped

4 eggs, separated

Cream Cheese Icing

250 g reduced fat cream cheese, at room temperature

1/2 cup gluten free-icing sugar

1 tbsp orange juice

Method

1. Preheat oven to moderately slow, 160°C. Line a 12-hole muffin pan with paper patty cases.

2. Sift flours, spice, baking powder and soda into a bowl. Stir in almond meal, sugar, carrot, half

the walnuts and all the egg yolks. Mix well.

3. In a large, clean bowl, using an electric mixer, beat egg whites, until stiff peaks form. Lightly

fold into cake mixture.

4. Spoon evenly into cases until 2/3 full. Bake for 20-25 mins until cooked when tested. Cool in

pan for 5 mins before turning onto a wire rack to cool completely.

5. Cream Cheese Icing: In a bowl, beat cream cheese, icing sugar and orange juice until well

combined. Chill until required. Spread evenly over cakes. Sprinkle with remaining walnuts.

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This can also be made in a 10 x 20cm loaf pan - increase cooking time to 50-60 mins.



Parmesan & Rosemary Potato Wedges

Ingredients

4 large potatoes

2 tbsp finely grated parmesan

1 tbsp fresh rosemary chopped

1/2 tsp sweet paprika

olive oil spray

Method

1. Preheat oven to 190 °C or 170 °C fan. Lightly oil an oven tray. Scrub potatoes and cut

lengthways into 8 wedges. Lay potatoes on tray and spray with oil.

2. Bake potatoes for 1 hr. Remove from oven and sprinkle with the combined parmesan,

rosemary and paprika. Bake wedges a further 5-10 mins until crisp and golden brown.

Season with salt and pepper to serve.



Passionfruit & Lemon Polenta Biscuits

Ingredients

150 g dairy free spread

2 tsp lemon rind, finely grated

2/3 cup pure icing sugar, sifted

1/2 cup polenta

1 1/4 cups gluten-free flour, sifted

Passionfruit Icing

1/2 cup pure icing sugar, sifted

2 tsp fresh passionfruit pulp

1/2 tsp water

Method

1. Pre heat oven to 180°C conventional 160°C fan forced. Whisk dairy free spread, lemon rind

and icing sugar together until creamy. Stir through polenta and flour and mix into a soft

dough. Either roll mixture into 30cm log and slice into 1cm wide slices or roll generous

teaspoons of mixture into small balls. Place biscuits on to baking paper lined tray and flatten

slightly (if rolled into balls).

2. Bake for 15-18 minutes until firm. Remove from oven and stand on tray for 5 minutes.

Remove to rack and cool. Spread with or dollop over icing and set aside until firm.

3. For icing: Mix passionfruit pulp and water into icing sugar to make a soft icing.



Portuguese-style roast Chicken

Ingredients

2 kg Whole Chicken twin pack (2 x 1kg chickens)

1 tbsp olive oil

2 cloves garlic crushed

1 tbsp dried oregano

2 tsp sweet paprika

1 tsp cayenne pepper

1 tsp salt

2 lemons quartered

Method

1. Preheat oven to 200°C or 180°C fan. Using kitchen scissors or poultry shears, cut down either

side of the backbones of chickens and discard. Open out chickens and flatten, pressing with

the heel of your hand.

2. Rub chicken skin with cut lemon; reserve lemons. Combine oil, garlic, oregano, paprika,

cayenne and salt, and rub into skin. Arrange chickens skin side up in a large baking dish and

add reserved lemons.

3. Roast for 45 minutes, until golden brown and cooked through. Set aside to rest for 10 mins,

then carve into pieces. Drizzle with reserved pan juices to serve.

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3 steps to butterflying a chicken: (1) With a good pair of kitchen scissors or poultry shears, make cuts

down either side of the backbone and discard the spine. (2) Open out and flatten chicken. Turn over

to skin side, pressing it with the heel of your hand. Remove and discard any remaining giblets. (3) Rub

chicken skin with lemon. Combine oil, garlic, oregano, paprika, cayenne pepper and salt in a small

bowl, and rub into skin of chicken using the back of a spoon.



Rich Cinnamon Hot Chocolate

Ingredients

2 cups Gluten-free Soy Milk

100 g Dairy-free Milk or Dark Chocolate, finely grated

2 tsp Honey

1 stick Cinnamon

Method

1. Place soy milk, cinnamon stick and chocolate in a small pan. Stir over low heat until

chocolate has melted.

2. Add honey to sweeten. Pour into mugs to serve.

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Try gluten-free almond or rice milk instead of gluten-free soy milk.



Ricotta & Rocket Gnocchi with Warm Tomato Olive Sauce

Ingredients

750 g fresh ricotta cheese

1 cup rocket chopped

3/4 cup Parmesan cheese finely grated

1 1/2 cups gluten free flour sifted

2 extra large eggs beaten

extra sifted gluten free flour (coating)

few more rocket leaves to serve

Warm Tomato Olive Sauce

2 tbsp extra virgin olive oil

1 clove garlic thinly sliced

400 g can crushed or diced tomatoes

1/4 cup baby olives (try Ligurian)

Method

1. For gnocchi: Mix ricotta, rocket, Parmesan cheese, eggs and flour together with ½ teaspoon

salt and a pinch of pepper. Roll into 2, 30cm logs and slice off approximately tablespoon

portions. Roll into oval shapes and place on a large plate dusted with a little more flour to

prevent sticking. Cook a few at a time in a large pan of boiling water for 2 minutes, or until

they float to the surface. Remove with a slotted spoon

2. For sauce: Heat oil in a medium frying pan and cook garlic for 1 minute, being careful not to

burn. Add tomatoes and simmer for 10 minutes, or until thickened. Add olives and heat

through. Season and gently toss with gnocchi. Serve topped with a few more rocket leaves.



Spiced Cranberry & Walnut Rice Stuffing

Ingredients

1 tbsp olive oil

1/2 medium red onion, finely chopped

1/2 tsp allspice

1/2 tsp ground cumin

1/4 cup walnuts (or pistachios, pecans or almonds), chopped

1/3 cup dried cranberries

1 cup cooked brown rice, cold

1 tsp orange rind, finely grated

2 tsp parsley, chopped

2 tsp fresh thyme

Method

1. Heat oil in a frying pan and cook onion over low heat for 2 mins. Add spices and nuts and

cook for 2 mins to lightly toast. Stir in the cranberries.

2. Place in a large bowl and add rice, orange rind and herbs. Season with salt and pepper. Use

as stuffing for a rolled turkey breast or whole turkey. Serve with turkey and gravy or

condiments.

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Makes enough to fill a 1-1.5kg turkey buffet/ breast or a small turkey. Add a 1/4 tsp cinnamon for a

slightly sweeter stuffing.



Spiced Raisin Rice Pudding

Ingredients

4 cups gluten-free soy milk or gluten-free rice milk

2 strips lemon peel (without pith, 2cm x 4cm)

2/3 cup Arborio or short-grain rice

1/3 cup raisins or sultanas

2 tbsp caster sugar

1 cinnamon stick

4 cardamom pods

Method

1. Combine soy milk, cinnamon stick, cardamom pods and lemon peel in a medium saucepan.

Bring mixture to a simmer and add the rice and raisins.

2. Stir and cook partially covered over low heat, stirring occasionally for 20-25 mins until the

rice is tender and creamy.

3. Add the caster sugar to the pan and stir through. Spoon pudding into bowls to serve.



Spinach, Cheese & Tomato Omelette

Ingredients

2/3 cup cream

20 g butter

4 small tomatoes chopped

1 cup grated cheese

1 cup baby spinach

8 eggs

Method

1. Preheat grill to high. Whisk together 2 eggs and 2 tbsp cream. Season to taste with salt and

pepper.

2. Melt 1 tsp of butter in a small non-stick frying pan on medium heat. Pour in egg mixture and

cook for 2-3 mins until base is set. Scatter over quarter of the tomato and 1/4 cup of cheese.

Place under hot grill for 2 mins until puffed and golden. Scatter over 1/4 cup baby spinach,

fold omelette in half and serve.

3. Repeat with remaining ingredients to make 4 individual omelettes.



Sticky Date Muffins

Ingredients

1 cup Pitted Dates, chopped

3/4 cup Orange Juice

2 Eggs, lightly beaten

1/3 cup Golden Syrup

1/4 cup Oil

2 1/4 cups Gluten-free Self-raising Flour

1/3 cup Pistachios, chopped

1/4 cup Choc Bits

Icing Sugar, for dusting

Method

1. Preheat oven to moderate, 180°C. Line a muffin pan with paper patty cases.

2. Place dates and orange juice in a microwave sate bowl. Microwave, covered, on high (100%)

power for 1 minute. Set aside for 10 minutes.

3. Transfer dates to a large bowl. Blend in eggs, syrup and oil until combined. Fold in flour,

pistachios and choc bits.

4. Spoon mixture evenly into prepared pan. Bake for 20-25 minutes. Allow to cool in pan for 5

minutes before transferring to a wire rack to cool completely Store in an airtight container.

Dust with icing sugar to serve.

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You can replace half the dates with raisins or figs.

To reheat, microwave on high for 10 seconds per muffin.



Sticky Pear & Maple Cake

Ingredients

200 g packet dried pears, chopped

1/4 cup currants


80 g butter, chopped

1/2 cup brown sugar

1/4 cup maple syrup

1 1/3 cups gluten-free self raising flour, sifted

1/2 tsp ground ginger

1/2 tsp mixed spice

2 extra large eggs, beaten

Maple Cream

1/2 cup maple syrup

1/2 cup cream

20 g butter

Method

1. Pre heat oven to 180°C conventional 160°C fan forced. Place pears, currants and 1 cup water

in a small pan and simmer for 5 minutes. Add bicarbonate of soda, allow to fizz for a couple

of minutes then stir in butter to melt. Add sugar, syrup and then eggs once mixture has

cooled a little. Stir in flour and spices until smooth.

2. Spoon into baking paper lined 20cm square cake pan. Bake for 25 minutes, or until cooked

when tested with a skewer. Stand 5 minutes in pan then remove, slice and serve warm with

maple cream.

3. Maple cream: Melt butter in a small pan, slowly add cream, then maple syrup, stirring

continuously for several minutes until mixture starts to thicken. Serve over cake.



Sweet Potato, Rocket & Feta Quiche

Ingredients

Filling

1 tbsp olive oil

250 g sweet potato, peeled, cut into 2cm cubes

1/3 cup rocket leaves, roughly chopped or baby spinach or 2 teaspoons fresh rosemary

1/2 cup cream

50 g feta, crumbled or ¼ cup grated Parmesan cheese

1/2 medium red onion, finely chopped

4 extra large eggs

Pastry

1 1/4 cups gluten-free plain flour, sifted, plus extra for rolling & dusting

1/4 cups soy compound, sifted

100 g cold butter, diced

2 tbsp cold water

melted butter, for greasing pan

Method

1. Pastry: Process flour, soy and butter. Blend in water until mixture comes together. Knead

slightly and roll between 2 sheets of baking paper. Butter and flour a loose bottomed 22 x

2.5cm tart pan. Gently line the pan with pastry. Trim, prick base, stand in freezer 30 minutes.

2. Preheat oven to 200°C conventional. Lightly flour pastry base and top with baking paper.

Scatter over beans or rice and bake 10 minutes. Gently remove paper and rice and bake 5

minutes. Reduce oven to 180°C .

3. Filling: Heat oil and cook onion and sweet potato in frying pan for 2-3 minutes. Add ¾ cup

water and simmer until softened and water has evaporated. Add to pastry case with rocket.

Mix eggs, cream and feta, season and pour over vegetables. Cook 25 minutes, or until set.

Remove and allow to cool well before cutting.



Thai Style Chicken & Rice Noodle Stir-fry

Ingredients

250 g packet dried rice stick noodles

1 1/2 tbsp oil

500 g chicken mince or pork mince

2 cloves garlic crushed

2 stalks (1 tbsp) lemongrass, white section only finely chopped

1/4 - 1/2 tsp dried chilli flakes

1 bunch baby pak choy sliced

1 1/2 tbsp fish sauce

1 1/2 tbsp brown sugar

1/4 cup lime juice

1/4 cup coriander chopped

1 small red capsicum thinly sliced

Method

1. Boil noodles according to packet directions, drain. Cut with scissors if really long.

2. Heat oil in a wok and stir-fry chicken for 5 minutes, or until browned.

3. Add garlic, lemongrass and chilli and cook for 2 minutes. Add capsicum and pak choy and

stir-fry for 2 minutes. Add noodles, stir, then add combined fish sauce, brown sugar and lime

juice and heat through. Stir in coriander.



Warm Potato Salad

Ingredients

1 1/2 kg potatoes cut into 4cm pieces

3 tbsp extra virgin olive oil

2 tbsp white wine vinegar

1/4 cup baby capers

6 sweet spiced gherkins chopped

4 spring onions finely sliced

1/3 bunch parsley chopped

Method

1. Cook potatoes in a large pan of boiling water until tender but not falling apart. Drain in a

colander then transfer to a large serving bowl.

2. Drizzle over the combined oil and vinegar and season well with salt and pepper. Using a

large metal spoon gently turn potatoes to combine. Cover and cool until just warm.

3. Add remaining ingredients and gently turn to combine.

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Potato salad can be made up to 4 hrs in advance. Refrigerate until required then return to room

temperature before serving.



White chocolate panna cotta with stewed Strawberries

Ingredients

180 g white chocolate, chopped

2 cups thickened cream

1 tbsp caster sugar

1 tsp vanilla paste or extract

1 tbsp boiling water

1 1/2 tsp gelatine powder

Stewed Strawberries

125 g punnet strawberries, quartered

2 tsp caster sugar

1/4 cup orange juice

Method

1. Combine chocolate, cream, sugar and vanilla in a medium saucepan. Stir over low heat until

chocolate has melted and mixture is smooth.

2. Place boiling water in a small bowl. Sprinkle over gelatine and stir until dissolved. Stir into

chocolate mixture until smooth.

3. Pour mixture into a jug and divide between 6 espresso glasses or ½-cup tea cups. Chill for 4

hrs, or until set.

4. For stewed strawberries, combine ingredients in a medium saucepan and simmer, covered,

for 2-3 mins, until mixture is syrupy and strawberries have softened. Remove. Chill. Serve a

spoonful over each panna cotta.



Zucchini, Sweet Potato & Feta Frittata

Ingredients

700 g sweet potato, peeled and cut into 2-3cm cubes

3 tbsp olive oil

2 tbsp balsamic vinegar

2 medium zucchini, ends trimmed, coarsely grated

125 g reduced fat feta, crumbled

1/4 cup basil leaves, shredded

80 g baby Mediterranean salad

6 tomatoes, quartered lengthways

1 onion, chopped


Method

1. Preheat oven to 200°C or 180°C fan. Line 2 large oven trays with non-stick baking paper.

Place sweet potatoes onto one tray, drizzle with 1 tbsp of oil and toss to coat. Spread out to

a single layer. Place tomatoes on other tray, drizzle with 1 tbsp of oil and 1 tbsp vinegar.

Season with salt and pepper to taste. Roast for 30 mins until tender and lightly browned.

2. Heat the remaining olive oil in a 24cm (top measurement, not base of pan) non-stick frying

pan. Cook the onion over medium heat for about 5 mins until soft and lightly golden.

Transfer to a bowl and add the cooked sweet potato.

3. Add zucchini, feta and basil to bowl. Season with salt and pepper to taste. Gently mix

together. Spread loosely into frying pan.

4. Pour eggs into the pan. Gently move the filling around to evenly distribute the egg. Cook

over medium low heat for 8-10 mins until set underneath and on the sides.

5. Wrap the handle of the pan in a wet cloth. Place under a moderately hot grill with surface

about 8 cm from the heat source for about 5 mins until frittata is cooked on top.

6. Remove from the heat and stand for 5 mins then invert onto a large plate. Drizzle tomatoes

with the remaining vinegar. Cut frittata into wedges and serve with salad and tomatoes.

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