Gluten-free bread and butter puddings

19 Jul
Gluten-free bread and butter puddings

Gluten-free bread and butter puddings


“Bread and butter puddings for the lunchbox?” I hear you say. Yes, and please let me explain.

I’ve had a loaf of gluten-free raisin bread sitting in my freezer for some time now. I bought it by accident – I thought it was a plain white loaf - and my daughter doesn’t think much of raisin bread so refused to eat it. I couldn’t bear to waste it so it’s been in the freezer in the hope that one day I’d come up with an idea to use it. The day arrived. I worked out that slightly warming a slice of the bread in the microwave and then rolling it flatter makes it behave like a lovely little pastry case. If it cracks or has holes in it, it doesn’t matter for this recipe. You just press it into the cavity and let the edges overlap. Continue reading

Gluten-free potato and chorizo tortillas

11 Jul
Gluten-free potato and chorizo tortillas

Gluten-free potato and chorizo tortillas

Righty-ho. If you think you’ve seen something like this before, you’d be right. In May last year, I published this recipe for the first time. But recently I re-worked it and re-shot it, and was pleased with the results, so I thought it worthy of a second post.

This recipe calls for roast potatoes. Leftovers from your Sunday-lunch-roast-with-all-the-trimmings are just perfect except for the obvious problem: whoever heard of a leftover roast potato? There are never any leftover potatoes in my house, but maybe you and your family can exercise more restraint than mine. Or maybe, like me, you’ll be roasting the potatoes just for these tortillas.

Even if that’s the case, they’re worth the fairly minimal effort. They take a bit of time to cook, but not to make, if you know what I mean. And just think – they have great finger-food potential – just cut them into bite-sized portions and then send the leftovers to school the next day.

I used a mini-loaf tin for this recipe, but a standard muffin tin will work just as well. If your kids don’t like the taste of the chorizo sausage, you can leave it out. Although I just love the way the fat from the sausage infuses the potato when it’s all roasting in the same tray. Gosh! How’s that for a bit of culinary enlightenment?



550 g  peeled and quartered roasting potatoes

2 tbs oil (I used grapeseed oil)

Generous pinch of salt

125 g raw chorizo sausage, halved lengthways and sliced

7 eggs

Salt and pepper to season


Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a roasting tray.

In a large bowl, toss the potatoes in oil and salt. Spread in a single layer in roasting tray and cook for 50 minutes. Add chorizo sausage and cook for a further 10 minutes or until potatoes are cooked through and golden brown.

Remove from oven and allow to cool.

Grease and line 6 cavities in a 175 ml mini-loaf tin or 8 cavities in a half-cup capacity muffin tin.

When potatoes are completely cooled, cut into 3-4 millimetre slices.

In a large bowl, whisk eggs until well combined. Add potato and chorizo sausage, with generous amounts of salt and pepper to season. Gently combine ingredients, taking care to separate slices of potato so that they are well coated in the egg.

Spoon into loaf tin, ensuring that potato slices are spread evenly in each cavity, and spoon a little extra egg mix over the top.

Bake for 20 minutes, until egg is set and tortillas are golden brown.

Makes 6 (or 8, if using a muffin tin).


Gluten-free pear and ginger cookies

28 Jun
Gluten-free pear and ginger cookies

Gluten-free pear and ginger cookies

You may have noticed that I’ve been doing a bit of cookie baking of late. Can’t help myself – it’s just so quick to whip up a batch of cookies, and they’re so unfussy. If it’s an odd-shaped cookie, it’s rustic, right?

Anyway, this recipe is a variation of my Mango and Vanilla Bean Cookies, and it’s also the same flavour combination as my Pear and Ginger Cake with Crumble Topping, for good reason – it’s yummy! But if you don’t think you’d like the pear, leave it out and you have a ginger cookie. Continue reading

Gluten-free Cassoulet Quickbread

20 Jun
Gluten-free Cassoulet Quickbread

Gluten-free Cassoulet Quickbread

Right, so straight up, cards on the table, no mucking around – this is a sausage and bean stew made into a quickbread. It is indeed a very humble kind of dish. But, ooh la la, give it a French name and it sounds so much more exotic, so magnifique!

But please be warned – I am no French cook. In fact, I know very little about French food, except how to eat it. According to Wikipedia, a cassoulet is a slow-cooked casserole (a much nicer name than “stew”), typically containing a type of meat such as pork, sausages or goose, as well as white beans. I guess, then, that my recipe fits that definition, except that it’s not slow cooked because I didn’t have that kind of time up my sleeve! Continue reading

Australian Gluten-Free Life Magazine – at a newsagent near you

14 Jun

Oooh. the excitement of a new publication, especially when it’s gluten-free.

Australian Gluten-Free Life Magazine has just launched Down Under. It’s a print mag and available in a newsagent near you.

It has a great range of gluten-free recipes - family friendly meals, beautiful soups, organic and whole foods, breakfasts, desserts, baked goods – the list goes on. But it also focusses on the gluten-free lifestyle, so there are travel reviews, articles on reading labels and essential nutrients, as well as information about gluten-free cosmetics (yes, really!).

AGFL is a quarterly publication, retailing for $9.90. It can be purchased from selected newsagents or online.

This is an unsponsored post. All opinions are my own.

Gluten-free choc chip cookies … made with carob

10 Jun


Gluten-free choc chip cookies ... with carob

Gluten-free choc chip cookies … with carob

You know that saying “if it looks like a duck, walks like a duck and talks like a duck, then it is a duck”? Well, sometimes if it looks like chocolate, tastes a little like chocolate and behaves like chocolate, then it IS chocolate, according to my kids’ taste buds.

That was the verdict when I whipped up a batch of these cookies recently. They flew off the plate – I was stopping my younger two from snaffling them as I was trying to take the photo above. And who can blame them? I mean, who doesn’t love a choc chip cookie? They’re just such a heart-warming, comforting food. But chocolate is also heavy on the sugar. So I used carob buttons with no added sugar – a great guilt-free alternative, especially when it looks like the real deal. They were quite surprised to see these cookies turn up in their lunchboxes.

They’re not sugar-free, but instead they are low in sugar. I’ve used some brown sugar and butter to keep the texture lovely and soft. Just perfect with a glass of milk.



250 g gluten-free plain flour

60 g brown sugar

2 eggs, lightly beaten

100 g butter, melted

1 tsp vanilla essence

70 g gluten-free carob buttons (I used The Australian Carob Co Premium Carob Buttons)


Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a large baking sheet or cookie tray.

Sift the flour into a large bowl. Add the sugar and stir to combine.

Make a well in the centre of the flour mix and add the eggs, butter and vanilla essence. Stir until just combined. Add the carob buttons and mix gently until the buttons are well-distributed throughout the mixture.

Roll generous dessert-spoonfuls of the mixture and place onto tray, allowing room for spreading. Flatten gently with the back of a fork.

Bake for 20 minutes.

Makes approximately 12 cookies.

Gluten-free chickpea and parmesan salad

1 Jun
Gluten-free chickpea and parmesan salad

Gluten-free chickpea and parmesan salad

Gotta love, love, love a pulse. Of the chickpea variety, that is. Although it is rather handy to have a pulse of the life-giving heartbeat variety as well, but I digress.

Beans, chickpeas and lentils are fantastic to have on hand to throw into all manner of dishes, and then there’s all those nutrients. You really do get a big bang for your buck when it comes to pulses. There’s no question that it’s preferable to use dried pulses rather than the canned varieties, but if you’re anything like me, sometimes you just don’t have time to soak them overnight, or you simply didn’t think of doing it.

Yup. It’s not ideal, but I keep plenty of canned pulses on hand, with the lowest salt content I can find.

This salad is ultra quick, simple and great for a school lunch. Rinse and drain the chickpeas, chop the other ingredients, mix and you’re on your way. You don’t even need a salad dressing as the parmesan provides loads of flavour, but if you can’t do without it, try some lemon juice mixed with a little olive oil.



400 g can of chickpeas, rinsed and drained

1 stick celery, chopped into small chunks

1/2 Lebanese cucumber, quartered lengthways and sliced

15 cherry tomatoes, halved

1/4 cup shredded or shaved parmesan cheese

3 sprigs parsley, chopped

salt and pepper to taste


Put all ingredients in a large bowl. Combine.

Serves 2.


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