Gluten-free Recipe: Pizza Sub

Honestly, I don’t know why I didn’t think of this sooner. It’s the perfect solution when you don’t want to prepare yet another gluten-free sandwich or roll, but that’s your only option.

And it’s such a flashback to the 1980s. Remember the pizza subs that you could buy frozen? Pop them in the oven and you had a pizza meal. I used to think they were the ants pants. Always desperate to try one, but not sure that I got there.

I was trying to invent something else a few weeks ago. It didn’t work once, twice, thrice. I’ve shelved that idea for the time being, as the only way to fix it was to make it more complicated. I was specifically wanting to create something really simple. Then the pizza sub occurred to me. It worked like a dream and the kids loved them. Also super quick and simple. Perfect.

Prep time is about 5 minutes. Ingredient measurements are approximate and can be varied according to your favourite pizza toppings.

What could be better?

Enjoy!

Ingredients

1 long gluten-free bread roll (hot dog roll or baguette)

2 tsp tomato paste or pizza sauce

¾ cup grated pizza cheese

¼ cup shredded ham

¼ tsp dried oregano

Method

Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Line a small baking tray with baking paper.

Cut the bread roll in half, lengthways. Spread the tomato paste or pizza sauce on both halves.

On the bottom half, sprinkle over half the cheese, followed by the ham and then remaining cheese and oregano.

Top with the other bread half and gently press down to ensure the sub won’t tip over. Put on baking tray and bake for 20 minutes.

Cool on a wire rack.

Serve hot or cold.

Makes 1 pizza sub.

Gluten-free Recipe: Chocolate and Ginger Brownies

Honestly, I didn’t set out to make brownies. I was actually thinking of this recipe as a biscuit-y slice. But when I’d mixed it up for the first time, I saw the brownie potential.

I’ve never really aspired to develop my own brownie recipe – there’s so many out there. Who needs another one? That being said, I have once before delved into the glorious world of chocolately fudge. I created a gluten-free clean and mean brownie, with no added sugar and whole ingredients. It’s in my eCookbook, which you can purchase here.

I really love ginger. I mean, I LOVE it. It tastes brilliant fresh, or dried and ground, and it’s so, so good for you. For more information about the nutritional properties of ginger, click here. Yep, because I’m a ginger loving redhead, you could call me a ginger nut!

I also love the combination of ginger and chocolate and it makes a pleasantly surprising twist to the universally loved brownie.

This recipe has added sugar, but it’s fairly restrained, making it great for lunchboxes. It’s got prunes in it which are great for a hefty dose of fibre and … er … to keep things regular. I worked on it for a while so that it would be fudgy and gooey and generally pretty delectable.

Kids don’t like the ginger? No problems. Just leave it out. Want a more adventurous combination? Try a hint of chilli or some sea salt sprinkled over the top. Want to up the sugar content for a special treat? Just throw in a handful of chocolate buttons.

But however you like your brownies, you’ve just got to try this recipe!

Enjoy!

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Ingredients

300 g pitted prunes

100 g tapioca flour

80 g sorghum flour

80 g brown rice flour

50 g gluten-free cocoa powder

5 g psyllium husk

150 g brown sugar

2 eggs, lightly beaten

120 g butter, melted

60 ml milk

35 g crystallised ginger, finely diced

Method

Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a square 21 cm cake tin.

Ensure that any remaining seeds are removed from the prunes. Put prunes in a glass or ceramic bowl and cover with water. Cover the bowl with a plate or plastic wrap and microwave on high for 4 minutes. Drain thoroughly and purée. Set aside to cool a little.

In the meantime, into a large bowl sift the tapioca flour, sorghum flour, brown rice flour, cocoa and psyllium husk. Add the sugar, eggs, butter, milk, ginger and prunes. Mix until combined.

Pour mixture into tin and spread evenly.

Bake for 25-30 minutes or until a crust forms on the outside and mixture is just set but moist and fudgy on the inside.

Allow to cool in tin.

When completely cool, cut into 4 cm squares.

Makes approximately 25 squares.

Gluten-free Recipe: Eggplant and Capsicum Pasta Bake

I’ve been in a bit of a vegetable rut over recent months. I tend to favour carrot, zucchini, corn, mushrooms and sweet potato or pumpkin. If you look back over my savoury recipes, you’ll see that I’ve had them on high rotation. So, in the words immortalised by Taylor Swift, I decided to “shake it off” and introduce my kids to a few more veggies. Red capsicum, fennel and eggplant were my choice as I love them, they’re a classic combination and they make a great Italian vegetable stew.

I wasn’t optimistic that the kids would embrace the new tastes and textures, and I was right. They had small tastes of the stew but left it largely untouched. They tried it when I cooked it into a pasta bake, but it will be one of those things that has to be presented to them a number of times before they finally decide  to give it a go.

On the other hand, my Husband and I loved the stew and pasta bake, so if you’re after something for a work lunchbox rather than a kids’ lunchbox, this may be the recipe for you.

The vegetable stew can be served hot, tossed through gluten-free pasta (top with basil and parmesan cheese), or as an accompaniment to grilled or roasted fish or meat. It’s very versatile and once you’ve made the stew, it’s really quick and easy to make the pasta bake. Just be sure to reserve some stew before you serve it up for the evening meal.

Enjoy!

Gluten-free Eggplant and Capsicum Pasta Bake

Ingredients

150 g gluten-free pasta spirals

1 ½ cups Eggplant and Capsicum Stew (see recipe below)

1 cup grated cheese

2 eggs, lightly beaten

Method

Cook pasta spirals according to packet directions. Drain thoroughly and allow to cool a little.

Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a square 21 cm baking tray or cake tin.

In a large bowl, combine all ingredients.

Spread evenly into tray and press down with the back of a spoon.

Bake for 30 minutes.

Allow to cool in tray. When completely cool, slice into 3 x 5 cm rectangles.

Makes approximately 28 rectangles.

Eggplant and Capsicum Vegetable Stew

Ingredients

2 tbs oil

1 large onion, peeled and trimmed

250 g fennel

300 g eggplant (approximately 1 large eggplant)

150 g red capsicum, core and seeds removed (approximately 1 medium-sized capsicum)

180 g zucchini (approximately 1 large zucchini)

400 g tin diced tomatoes

375 ml gluten-free liquid chicken or vegetable stock

2 tsp dried oregano

Salt and pepper to taste

Method

Heat a large pot (stock pot) over high heat. Add oil.

Dice the onions into 2 cm chunks. Add to oil, stirring occasionally. Cook for 2 minutes.

Dice fennel, eggplant and capsicum into 2 cm chunks and add to pot. Fry until soft, stirring occasionally.

Add tomatoes, stock and oregano. Bring to the boil and then reduce heat to rapidly simmer for 20 minutes or until most of liquid has evaporated. Add salt and pepper to taste.

Serve immediately as an accompaniment for meat or fish, or stir through pasta.

Makes 6-8 serves, with enough left over for pasta bake.