Perhaps you’ve been diagnosed with celiac disease, gluten intolerance or maybe you just instinctually feel better avoiding this protein found in wheat, spelt, rye, barley, tritacle and in small amounts in oats. If you’ve tried some of the gluten–free ‘goods’ out there, enthusiasm for your new diet may have crumbled into a dry, bland, pitiful heap. I’ve been there, but with patience and creativity, I promise you'll find a whole new world of deliciousness opening up to you. Like, right now.
Preheat oven to fan bake 190°C; Pat chickpeas dry with paper towels if they still seem wet after draining and rinsing; Mix together 3 tablespoons of olive oil, cumin, garlic,... (read more)
Place all ingredients into a high-speed blender and blend until smooth.
For the base; Pulse drained dates in food processor until the dates form a paste; Pour nuts into the food processor bowl... (read more)
Preheat the oven to 180 degrees. Line 10 muffin trays with paper liners.; In a large bowl, whisk the egg yolks until pale and yellow with a handheld mixer, then whisk the grape... (read more)
For the cake: Preheat oven to 180C. Lightly grease an 8-inch round cake tin. ; In a bowl, combine almond meal, rice flour, tapioca, baking powder & salt.; In a mixer, beat coconut... (read more)
Preheat the oven to 160°. Line two baking trays with baking paper; Rip the kale leaves into large pieces. They'll shrink as they cook, so don't go too small. Place in a large bowl... (read more)
Drizzle the olive oil onto the feta and set aside; Flick out any visible pips from the watermelon with a small knife; Gently toss the feta and watermelon together and pour the... (read more)
Place the artichokes, beans, garlic, lemon juice, parsley, mint into a food processor; Whiz together until just combined; Drizzle in the olive oil until desired consistency;... (read more)
For the base: Preheat the oven to fan bake 190°C; In the bowl of a food processor, combine all of the ingredients. Pulse until the dough resembles coarse meal; Remove from the... (read more)