Category Archives: gluten free

spiced pumpkin ice cream (GF)

With October and all things pumpkin just around the corner, here is a recipe that will appeal to the Australian readers because we’re coming into the warmer weather and ice cream is always good in summer.  It will, however appeal to the North America followers as well with October’s focus on pumpkins and then Thanksgiving and pumpkin pie in November. So, here is spiced pumpkin ice cream.  The recipe is taken directly from taste.com.au

I served it with a version of my 11 nuts & seeds muesli sprinkled on top for the crunch.  It would also work really well served in the date & nut tart shells.

spiced pumpkin ice cream

Spiced pumpkin ice cream

 

  • 1/2 butternut pumpkin (about 500g), peeled, cut into 1cm pieces
  • 300ml milk
  • 300ml thickened cream
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (110g) castor sugar
  • 5 egg yolks (I used 4)
  • 1/4 cup (60ml) maple syrup

 

  1. Steam pumpkin for 12-15 minutes until tender, then allow to cool completely. Once cooled, puree the pumpkin in a blender until smooth – you’ll need 200g. Set aside.

  2. Meanwhile, place milk, cream and spices in a pan over medium heat. Bring to just below boiling point. Using electric beaters, beat sugar and yolks until thick and pale. Stir in warm cream mixture, then return to a clean pan over low heat. Cook, stirring, for 8 minutes or until the mixture is thick enough to coat the back of a spoon. Strain into a bowl, then place bowl in a large bowl of ice and stir until cool.

  3. Stir syrup and pumpkin into custard. Pass through a fine sieve, pushing down on solids. Churn in an ice cream machine according to manufacturer’s instructions. Alternatively, pour strained mixture into a shallow container and freeze for 2 hours until frozen at the edges. Beat with electric beaters, then return to the freezer. Repeat 2-3 times, then freeze until firm.

 

 

apple almond scones (gf, paleo)

apple almond sconesI love brunch.  (Well actually there isn’t a meal I don’t like, but if had to pick a least fav it would be lunch.) I love breakfast too, so brunch in my mind is really just an excuse to eat breakfast a little bit later in the day!  We were invited to friends for brunch today for Father’s Day and because I’ve inherited the inability to ‘bring nothing’ I thought scones would be a nice brunchy thing to bring.  I did make a regular batch of jam & cream topped regular scones, but here is the gluten free version – not really like a jam & cream topped scone at all, but yummy none-the-less.

I had made similar scones a few years ago but couldn’t find the recipe, so after finding a few different ones online,  I based mine on this Apple Scones recipe from Paleo Foodie.

  • 2 1/2 cup almond flour
  • 1/2 cup shredded coconut
  • 1&1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 cup coconut oil, melted
  • 2-4 tbsp honey or maple syrup
  • 1 medium egg
  • 1 -2 apples grated (1 large or 2 small)1. Preheat the oven to 170C.
    2. Combine all ingredients in a large bowl.
    3. Stir until combined into a batter.
    4. Put small cookie sized mounds of the batter on a baking tray lined with baking paper.
    5. Bake for 25 – 30 minutes until golden brown. Allow to cool, serve and enjoy!

Makes about 15

turkey meatballs and avocado salad

turkey meatballsLooking for a super easy family mid-week meal? This is a great one!

Turkey meatballs (AIP options)

  • 500g turkey mince
  • 1/2 brown onion finely chopped
  • 1 grated carrot
  • 1 grated zucchini
  • 1 grated garlic clove
  • 1-2 Tbsp coconut syrup (or maple syrup)
  • 1-2 Tbps coconut aminos (or tamari if not paleo/AIP)
  • 1 tsp Chinese a Five spice (omit for AIP)
  • salt & pepper
  • 1 egg (omit for AIP – it will still hold together!)
  • oil for cooking (AIP – coconut oil, otherwise macadamia will do)
  1. Mix all ingredients in a large mixing bowl.  It’s best to use your hands and really squelch it all through.
  2. Roll into balls – these are about a heaped dessert spoons worth.  It is pretty sticky.  Place balls onto plate or into container you can store in the fridge.  It’s best to refrigerate for an hour or 2 before cooking.
  3. Turn on oven to 180C/350F.
  4. Heat oil in large fry pan (one you can also put in oven).  Carefully place meatballs in and sear/brown on each side well.  You do need to be careful when turning the meat balls as they can come apart easily.
  5. Transfer pan to the oven for about 15 mins.
  6. Serve with salad and dipping sauce.

Serves family of 5.

Dipping Sauce

 

  • 1 grated garlic clove
  • 1-2 Tbsp coconut syrup (or maple syrup)
  • 1-2 Tbps coconut aminos (or tamari if not paleo/AIP)
  • 1 tsp Chinese a Five spice (omit for AIP)
  1. Mix together in a small bowl (you can also heat in small saucepan for a minute or 2).
  2. Serve with the meatballs.

Avocado Salad

  • 1-2 avocados (depending on how many you’re feeding), diced
  • 1/2 large red onion finely diced (or 1 small one)
  • juice of a lime
  • salt & pepper
  • baby english spinach leaves (or other greens)
  1. In a bowl mix avocado, onion, lime juice, salt & pepper.
  2. On the plate put a handful of greens.
  3. Scoop avocado ‘salsa’ onto the greens.  Yum.

 

brussel sprouts can be yummy! (yes it’s true!)

brussel sproutsThe only thing I grew up knowing that my Mum didn’t eat was brussel sprouts. I mean she ate everything else – lambs brains included, so I grew up thinking that brussel sprouts must be completely and utterly inedible, disgusting.  I have no recollection of ever having eaten them under the age of about 38.  I have no idea what ever possessed me to venture into the world of the unknown and attempt to cook (& potentially eat) a brussel sprout, but I’m glad I did.  I have discovered that it IS possible to actually eat brussel sprouts, and what’s more,  even enjoy them.  I’ll have to cook them for Mum now!

This is now my second favourite way to eat them… My favourite is at a fabulous Argentinian restaurant in Sydney called Porteno – it’s one of their signature dishes, and let’s just say, AMAZING.  Given I can’t eat at Porteno very often, eating brussel sprouts cooked in coconut oil and bacon is the next best way.  Let’s face it, there’s not much that doesn’t taste better with bacon!

Really yummy brussel sprouts

  • 500g brussel sprouts, halved or quartered
  • 2-3 rashers bacon, diced
  • 1 medium brown onion, diced
  • 1 garlic clove, finely chopped or grated
  • 1-2 Tbsp coconut oil (or butter is also good but not then paleo/AIP)
  • 1-2 tsp  stock concentrate (or stock cube)
  • salt & pepper to taste
  1. Melt coconut oil in a fry pan.
  2. Lightly fry onion and garlic. Add in bacon. Fry for a few more minutes.
  3. Add in brussel sprouts.  Stir through stock.  Once the brussel sprouts are well tossed in all the bacon/oil goodness, you might want to add in a tablespoon or 2 of water to make sure nothing is sticking to the bottom of the pan.
  4. Covering the pan for a few minutes will help to soften the brussel sprouts a bit faster.
  5. When they have softened (but not soggy!), season to taste and serve with your protein of choice!

ENJOY & see that brussel sprouts really can be yummy!

Serves 3-4 as a side dish

raw grated salad with orange dressing

raw grated salad with oranage dressingI remember a while ago I had a request to post more salad recipes.  I think now that Spring has sprung in sunny Brisbane, Australia, it feels much more like salad weather and so, I’m finding more salad inspiration again!  I do find that grated salads are a good way to eat a larger amount of vegetables and they are colourful too, which is visually appealing and they say it’s good to ‘eat the rainbow’ to get a variety of vitamins & goodness!

There are many variations to this salad depending on what’s in season/you have in your fridge.  A few toasted pepitas, sunflower seeds and/or chopped nuts would be nice on top too (unless you want the AIP version).

Raw grated salad with orange dressing

1 medium beetroot, peeled
1 large carrot, peeled
1 zucchini
1 apple
1-2 handfuls kale
1-2 handfuls baby spinach leaves
1 ruby grapefruit
1-2 avocados

Dressing
Juice 1/2 orange
2 Tbsp olive oil
1/2 Tsp mustard (leave out for AIP)
1 tsp apple cigar vinegar
Salt & pepper to taste

1. Grate beetroot, carrot, zucchini and apple.raw grated salad
2. Finely chop or blitz in a food processor, kale and spinach.
3. Mix all vegetables in large bowl.
4. Cut skin off grapefruit and dice, stir through salad mix.
5. Top with diced avocado and dressing.

For dressing:
In a small jar shake together all dressing ingredients, adjust to taste.

Serves 3-4

And if there is any left, eat the leftovers for lunch the next day, that’s what I did:

raw grated salad2

Pretty Persian rose icecream (GF)

Turkish delight is something I’ve come to love over the last few years.  I didn’t like it as a kid, I think because my only experience of it was biting into the last chocolates left in the Roses Chocolate box or the bars of chocolate coated turkish delight.  Now I’ve come to see it as the treat used by the White Witch to tempt Edmund in The Lion the Witch & the Wardrobe…. ie tempting! Generally I tend to buy it at Christmas time to put in my rocky road, but I gave into temptation recently and had a container beckoning me in the fridge.

I had been looking for inspiration on Pinterest for turkish delight desserts as my husband is currently chocolate free, I had the turkish delight in the fridge and we had friends coming for dinner.  Not only did Pinterest inspire me to cook, it inspired me to try hard to make it look pretty too.  This dessert is so feminine and delicate that it would be very suited to a ladies lunch or high tea. But don’t be put off if you want men to eat it too as my husband was raving about it (even though declaring that turkish delight is usually too sweet for him).  The strawberries in the ice cream really tones down the sweetness of the custard.

So, with fresh inspiration added to a basic vanilla ice cream recipe, may I present my Pretty Persian rose ice cream.

Pretty Persian rose ice creamIMG_0078

Serves 8-10 depending on how greedy you are 😉

  • 2 cups full fat milk
  • 2 cups thickened cream
  • 3/4 cup castor sugar
  • pinch salt
  • 1 tsp vanilla bean paste
  • 5 egg yolks
  • 1-2 tsp rosewater (according to taste)
  • 1/2 cup pistachios roughly chopped
  • 2 large pieces of turkish delight chopped into small cubes (it helps to have the pieces refrigerated before chopping and to keep dusting with icing sugar so they aren’t too sticky)
  • 1 punnet (250g) strawberries – pureed
  • pretty things to decorate eg more diced turkish delight, dried rose petals, silver or other coloured cashous, Persian fairy floss (though check it’s GF), finely chopped pistachios.
  1.  Whisk together milk, cream, half the sugar, salt and vanilla in a medium saucepan over a medium heat and bring almost to the boil.
  2. Meanwhile whisk (it’s easier with a hand held mixer) the egg yolks and remaining sugar until thickened and pale.
  3. When the milk mixture is hot, whisk a ladle full into the egg mix and then repeat with another ladle  or 2.
  4. Pour egg mix into milk mix and stir continuously over medium heat with a wooden spoon until  thickened and coats the back of the spoon. DON’T let it come to the boil or it will cook the egg and the mix will curdle.
  5. Stir in the pureed strawberries.
  6. Stir in rosewater to taste (depending on how strong a rosewater taste you like).
  7. Pour into container and refrigerate for at least 2 hours or overnight.
  8. Just before pouring into your ice cream machine, stir through pistachios and turkish delight cubes.IMG_0076
  9. Churn and serve immediately or place in freezer until you wish to serve.
  10. To serve, scoop ice cream into bowl and decorate creatively, or you could put the decorations in little bowls and have your guests decorate their own.IMG_0077

 

Spinach, basil & citrus dip (GF)

Looking for a quick dip to whip up for friends over the weekend I decided to mix together a few things I had in my fridge together with using up some sour cream, bingo! The lime adds a tart freshness.

IMG_2316.JPG
Spinach basil & citrus dip

– 2 cups English Spinach
– 1 cup (1/2 large bunch) basil leaves
– 1/2 cup sour cream
– 1-2 garlic cloves (to taste)
– 1 whole small lime, skin removed
– salt & pepper to taste

Blend together all ingredients until smooth. Serve with crackers or vegetable crudités.

Lemon meringue pie (GF)

Some things work really well as a ‘healthy version, lemon meringue pie is not one of them! The only redeeming feature of these pies apart from the taste (and the strawberries for decoration) is the bases are the date nut tart shells I’ve made many times before.

I did TRY to make a healthier version of both the lemon curd and the meringue. Both failed. The lemon curd I tried with coconut palm sugar and it looked brown and tasted bitter. The meringue I made with boiling honey and it didn’t hold together as an Italian meringue and tasted, well, too honeyish. So back to the sugar pot I went and made both with regular caster sugar. The result was delicious!

I just used recipes I found on taste.com.au for lemon curd and Italian meringue.

I did bake the honey meringue mixture so I’ll do a separate post about that one!

IMG_2256.JPG

rhubarb, strawberry & lemon tart (AIP, paleo, gf, nf, eg, df)

I must say that it was how pretty this tart looked that made me want to make it! The second thing that intrigued me was that it was made with sweet potato flour.  If you follow my Facebook page you might remember the staged process it was to make the sweet potato flour! So after embarking on making the sweet potato flour, I had to use it up so I decided to make it as a ‘bonus’ for one of my recent cooking classes.

The recipe comes originally from AIP Lifestyle who have some great recipes, even if you’re not restricted by an AIP lifestyle! I added rhubarb and some pretty little dried rose petals to mine and served it with the ‘custard’ from the lemongrass & kaffir lime coconut icecream (ie just wasn’t churned in the ice-cream machine) but if dairy isn’t an issue it would be lovely (as are all tarts in my opinion) served with cream and ice-cream.

rhubard, strawberry & lemon tart

Continue reading rhubarb, strawberry & lemon tart (AIP, paleo, gf, nf, eg, df)

apple cinnamon energy balls (AIP, paleo, gf, df, nf, ef)

apple cinnamon energy ballsI was making a batch of protein balls for my husband to take to work and thought I’d have an experiment with some that don’t have nuts or protein powder (so really not protein balls at all!).  I think my tummy needs a little rest from nuts-every-day at the moment, so that was my motivation.  So here are my apple cinnamon energy balls – they taste quite light and fresh.

  • 200g fresh dates
  • 1&1/4 cups toasted shredded coconut (plus a little extra for decoration at the end)
  • 1 large granny smith apple, finely grated
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  1. Pit the dates and process in food processor/blender until finely chopped.
  2. Add rest of ingredients and process until mixed – can pulse if you like a chunkier texture. You may need to add a little more coconut if the mixture is too wet.
  3. Roll into balls and sprinkle with extra shredded coconut if you wish.
  4. Refrigerate or freeze.

Makes 10-12.  I keep mine in the freezer.