GF = Gluten Free Recipe
DF = Dairy Free
* = Gluten Free by ingredient Recipe
^ = Gluten Free Option/ Alterable

Saturday, September 1, 2012

Gluten Free & Dairy Free Chocolate Brownie!

[This recipe is also Fructose and Low Fodmap Friendly!]


  • 300g Jar of Coconut Oil 
  • 200g Lindt Dark 70% (Dairy free) (or higher) Chocolate
  • 4 eggs
  • 1 3/4 Cups brown sugar
  • 1 1/3 cups Gluten Free Plain Flour
  • 1/4 teaspoon Baking Powder (Gluten Free)
  • Optional: 1 1/2 cups raspberries (fresh or frozen)
  1. Preheat oven to 180 Celsius (350 F)
  2. Melt chocolate and coconut oil in saucepan on low heat until smooth, set aside to cool a bit
  3. Beat eggs and sugar in mixer until thick and pale
  4. While stirring gradually add the chocolate mixture
  5. Add the flour and baking powder to mixture and stir until combined
  6. Add the raspberries to mixture if desired (if using frozen raspberries, no need to defrost, just add frozen)
  7. Pour mixture into a baking paper lined square 20cm baking tin
  8. Bake in oven for 40 minutes or until firm, but when place a skewer in it still comes out moist (with gluten/ dairy free, you especially don't want to over-bake the brownie as it will become very dry and unpleasant!)
  9. Serve with a dusting of icing sugar and more fresh berries, if desired!

Sunday, June 17, 2012

Homemade Marshmallows (Gluten Free & Dairy Free)


Icing sugar, 1 tablespoon
Cornflour, 1 tablespoon
Vegetable oil for oiling tin and knife
Gelatine powder, 25g
Red food colouring 2-3 drops (optional)
2 Free-range egg whites,
Granulated sugar 500g


1. Sift the icing sugar and cornflour together into a small bowl. Rub the tin lightly with just a few drops of oil and shake a little of the icing sugar mix around the tin to coat the base and sides. Set the tin to one side.

2. Bring the kettle almost to the boil, then measure out 125ml water. Pour it into the second small bowl and sprinkle the gelatine on top. Stir with the wooden spoon until the gelatine has all dissolved. If you want the marshmallows to be tinted the traditional pale pink, add the red food colouring to the gelatine and stir again. Leave the dissolved gelatine to stand near the hob.

3. Stand the food mixer on the work surface near the hob. Put the egg whites into the bowl of the mixer.

4. Put the granulated sugar in to the medium saucepan and add 250ml water. Turn the hob on low and stir with a wooden spoon until the sugar has completley dissolved and you can't see any grains left if you carefully tilt the pan. Now stop stiring. Rinse the sugar thermometer under the hot tap for a few seconds so it doesn't get too much of a shock, then stand it in the pan. Raise the heat so the syrup comes to the boil. Meanwhile, switch on the mixer and whisk the egg whites until they're completly stiff. Stand jug with a little hot water in it near the hob.

5. The sugar needs to boil fiercely until it gets to 122C - the hard-ball stage. Watch the thermometer carefully, especially in the later stages of the sugar boiling. As the sugar gets to 122 C, immeadiatly turn off the hob. Using oven gloves or a thick cloth to protect your fingers, take out the sugar thermometer and put it in the jug of water to cool down.

6. Pour the dissolved gelatine into the pan of syrup, stirring all the time with a wooden spoon. The syrup will bubble up a little, although not dangerously so. Stir until the mixture is well blended.

7. Switch the food mixer on low so that the egg whites carry on whisking. Very carefully pour the syrup on to the beating egg whites in a steady, gentle trickle - avoid pouring it on to the beaters or it will splash. You'll see the mixture turn creamy. After you've poured in all the syrup, leave the machine to carry on beating until the mixture turns really thick and bulky but is still pourable. If you lift up the beaters, a ribbon of marshmallow should remain on the surface for a few seconds before sinking back down in to the mix.

8. Pour the marshmallow into the prepared tin. Leave it to set in a cool place, though not the fridge - this will probably take an hour or two. You won't want to wait that long, obviously, but try and be patient.

9. Dust the chopping board with the rest of the cornflour and icing sugar mixture. Coat the butter knife in a little oil. Carefully ease the mashmallow out of the tin on to the board, helping it our where necessary with the butter knife. Make sure the surfaces of the marshmallow are entirely dusted with the icing sugar mixture - sift over extra icing sugar and cornflour, if necessary. Cut the marshmallow into squares, oiling and dusting the knife as it needs it (probably between every cut).

This is a great recipe from the Tv Show River Cottage:

Sunday, June 3, 2012

Gluten Free & Dairy Free Chocolate Cupcakes

  • 3 eggs
  • 1 cup sugar
  • 2 cups Almond meal
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons Canola or vegetable oil (or 1/4 cup Butter)
  • 1 tsp baking powder
  • 2 teaspoons vanilla

  1. Preheat oven to 180 C (350 F)
  2. Beat eggs and sugar until creamy using a mixer
  3. Add the oil (or melted butter), vanilla and mix well
  4. Mix through the almond meal, cocoa & baking powder
  5. Add the dry ingredients and combine
  6. Fill cupcake/ muffin tin lined with patty pans (or greased with oil or butter) and fill 2/3 or 3/4 full
  7. Bake at 180 C for 35 mins or until cupcake tops bounce back when pressed lightly
  8. Once ready leave to sit in pan for 5 minutes and then remove and leave to cool on a wire rack
  9. Serve dusted with icing sugar or with Dairy free chocolate icing
Dairy Free Chocolate Icing
Melt 70% dark chocolate and sift in pure icing sugar, mix together and spread over cupcakes

Wednesday, February 1, 2012

Luscious Chocolate Mousse with berries (GF)

  • 300g good quality chocolate (200g dark, 100g milk)
  • 3 eggs
  • 1/4 cup caster sugar
  • 1 tbs of good quality cocoa, sifted
  • 500ml of cream, whipped
  • Berries of choice to serve
  1. Melt chocolate in a bain-marie (glass bowl over simmering water in saucepan)
  2. Beat eggs in mixer with sugar until thick and pale and larger in volume
  3. Add in the slightly cooled chocolate and stir in quickly and add sifted cocoa
  4. Whip cream and fold into the chocolate mixture
  5. Put mousse in bowls or glasses and leave in fridge to set for 1-2hrs or overnight
  6. Sprinkle berries on top and serve

Thursday, January 26, 2012

Peanut Satay Chicken skewers (GF)


  • 6 chicken thigh fillets or 2 large chicken breast fillets, chopped into cubes (I find thigh meat more tender and flavoursome).
  • 2 tablespoons of crunchy peanut butter
  • Juice of 1 lemon
  • 2 tablespoons of olive oil
  • 2 garlic cloves, crushed
  • 1 tsp of crushed chilli
  • 1 tablespoon of brown sugar

  1. Chop up chicken into cubes
  2. Make marinade by combining peanut butter, lemon juice, olive oil, garlic, chilli and brown sugar.
  3. Place chicken cubes onto wooden skewers (dampened with water so they won't burn).
  4. Pour or brush the marinade onto the chicken onto both sides and leave to absorb for an hour in the fridge or over night.
  5. Fry skewers in hot preheated pan or BBQ for 2-3 minutes each side until flesh turns white.
  6. Serve with favourite salad or side dish.

Lamb, Mint and Rosemary BBQ Skewers (GF)


  • 1 cup of maple syrup (for Low FODMAP diet it is quite sugary so substitute maple syrup with a couple of teaspoons of brown sugar instead)
  • 3/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • 1 cup mint leaves, chopped
  • 1 cup of flat leaf parsley, chopped
  • 500-600g lamb shoulder, thinly sliced
  • 12 large sprigs rosemary, half of the leaves picked
  • Lemon wedges, to serve
  1. Place maple syrup, vinegar, oil, garlic, mint and parsley in a non-metallic bowl and mix until well combined.
  2. Add the lamb and mix well to coat.
  3. Leave lamb to marinate in sauce for 1 hr in fridge or overnight.
  4. Pick off the rosemary from half of each sprig and use a sharp knife to slice a sharp angled end on the sprig and thread the lamb onto the rosemary skewer.
  5. Preheat the BBQ or grill pan to a very high heat.
  6. Cook the skewers on high for around 2 minutes each side (for medium rare tenderness, also if you leave it longer the sugars in the marinade will begin to burn).
  7. Place on a plate and cover with foil to rest for about 5 minutes and serve with lemon wedges and your favourite salad etc. 

Gluten Free Bruschetta (GF)

  • Gluten free bread, sliced (For gluten intolerance make sure it doesn't have any other grains containing Gluten such as barley and oats).
  • A handful of cherry tomatoes, roughly chopped
  • A handful of basil, roughly chopped
  • 1 garlic clove, crushed into tomato mixture or rub onto bread
  1. Toast bread in griller or toaster until crisp, rub the bread with a garlic clove
  2. Chop up tomatoes and basil and mix together
  3. Put tomato mixture on top of bread and serve hot

Summer Broccoli Broccoli, Cucumber & Almond Pasta (GF)


  • Gluten free pasta 1-2cups
  • 1 head of broccoli, chopped
  • 1 cucumber, finely sliced
  • A handful of almonds, unsalted
  • 1 tsp of crushed chili
  • 2 garlic cloves, crushed
  • 1 large tsp of wholegrain mustard
  • 1/2 cup of coconut cream
  • 1/2 cup of grated parmesan
  • 1 onion, finely chopped (exclude if on Low FODMAP diet)
  1. Boil water and add gluten free pasta
  2. Fry onion with garlic, chilli and olive oil in a frying pan until cooked
  3. Add broccoli to frying pan and fry until broccoli begins to soften
  4. Add cream to frying pan as well as wholegrain mustard and cook
  5. Add cucumber and almonds, just to warm/
  6. Drain pasta and add creamy mixture into hot pasta pot and stir through with parmesan
  7. Serve hot or serve cold as a pasta salad, serve with extra slices of parmesan

Wednesday, January 25, 2012

Auction Rooms, North Melbourne - Cafe Review

The Auction rooms is located at 103-107 Errol St, North Melbourne, 3051 with indoor and outdoor seating. The Auction rooms are usually really busy on weekends, so it can be hard to get a table. Sitting outside is great, and feel free to bring your dog if you have one. They have a great selection of coffee, hot chocolate and drinks. They serve a delicious selection of brunch foods and have Gluten Free bread made with buckwheat flour (does not contain wheat or gluten) and chickpea flour. It is the best gluten free bread that I have tasted, tasting great with poached eggs and whatever sides you would like including bacon, mushrooms etc etc. The auction rooms match great atmosphere, great tasting food and good location, what more could you want?

Saturday, January 21, 2012

The French Quarter Patisserie - North Melbourne, Cafe Review

This french style patisserie cafe located at 570 Queensbery St, North Melbourne, which is just around the corner from Errol St main shopping strip. Despite this cafe not being a Gluten Free Cafe, it provides a delicious range of tarts, cakes and more, for the Gluten eaters. For the gluten and wheat intolerant there are delicious Almond Friands with raspberries or blueberries, made using almond meal as well as a Gluten Free orange cake with mascarpone. I do advise any Celiac, Gluten and Wheat Intolerant people to be mindful of eating out because of the chance of gluten contamination. The French Quarter has, hands down the best hot chocolate I have found in Melbourne that rivals Cocoa Black (Royal Arcade, etc) and the Lindt Cafe. It's well worth a visit!

Friday, January 13, 2012

Gluten Free Restaurant Review - Solo Pizza & Pasta, Hobart, Tasmania

In a recent trip to Hobart, I was stumped for where to eat Gluten Free. Luckily thanks to the internet, I was able to find some options. I settled on Solo Pizza and Pasta Restaurant in Sandy Bay, Hobart. Dubious, I headed inside and was instantly surprised. The atmosphere was bustling and friendly as we were greeted at the door. It is both in house dining restaurant and take-away pizza venue. We were seated right away even though it was a Friday with no booking. Staff we so attentive and friendly. But getting to the food, I decided to get a Gluten Free pizza, considering that is a luxury I can rarely have these days. Usually gluten free pizza is dry and very small and extremely expensive. I was starving and pleasantly surprised with this rather large, medium sized pizza. It was delicious, not only did it look like a real (gluten) pizza, it tasted great. And at that size, great value too. It's the best gluten free pizza i've found so far. Although, the commute from Melbourne to Hobart, to get it, is a bit far. I did ask if they delivered, and yes they do, but not as far as the mainland. I thought I'd write a review for the blog, so that anyone who happens to be heading down to Hobart has a heads up for somewhere gluten free to go. I would absolutely recommend this restaurant. They do offer other gluten free options such as risottos (although, I can never be 100% sure if they are gluten free, GF stocks etc) as well as a great range of regular pizza and pasta dishes. Hope this helps anyone out there looking for a gluten free restaurant in Hobart.

Check them out on their website:

Monday, January 2, 2012

Kangaroo Stir fry with vegetables and rice noodles (GF)


  • Kangaroo Rump steak, cut into thin pieces
  • Rice noodles (Gluten free)
  • Carrots, thinly sliced
  • Capsicum, thinly sliced
  • 1 onion, roughly chopped*
  • mushrooms, thinly sliced
  • soy sauce
  • 1 chilli, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon of brown sugar
  • Juice of 1 lemon
  • Fresh coriander
  1. Slice up kangaroo
  2. Make a sauce with the soy sauce, chilli, garlic, lemon juice and brown sugar and leave kangaroo in sauce to absorb flavours
  3. Chop up vegetables
  4. Heat up wok and add 1 tablespoon of olive oil and add onions
  5. Add in Kangaroo and sauce and fry til half cooked
  6. Add vegetables
  7. Cover noodles in a bowl with boiling water and drain
  8. Add noodles to the wok and stir through
  9. Serve with fresh coriander leaves

Chicken Enchiladas (GF)


  • Corn tortilla wraps (Gluten free, corn only)
  • Chicken thigh fillets
  • Cherry tomatoes
  • 1 can of crushed tomatoes
  • 2 garlic cloves, crushed
  • 1 chilli, finely diced
  • paprika
  1. Roughly cut up chicken thighs and fry in olive oil in frying pan
  2. Add garlic, chilli and paprika
  3. Add tomatoes and crushed tomatoes and stew til meat is cooked and tender
  4. In another hot frying pan with olive oil and fry the corn tortillas
  5. Fill each corn tortilla and wrap with seam side down and place into a large oiled oven tray
  6. Fill up the oven tray using all the mixture and then grate mozzarella on top and put in oven for 10-15mins of 180 degree celsius oven and serve

Meatballs with sweet chilli sauce and salad (GF)


  • Minced beed
  • 2 cloves of garlic, crushed
  • 1 chilli, finely chopped
  • fresh oregano, chopped
  • 1 tsp sweet paprika
  • 2 tablespoons of Rice or Gluten free bread crumbs
  1. Put mince in a bowl and add spices, oregano and crumbs and mix together with hands
  2. Take teaspoon sized pieces of mince and roll into balls 
  3. Fry meatballs in olive oil on high heat
  4. Keep meatballs warm in oven to cook through
  5. Serve with sweet chilli sauce and salad

Summer Ice Cream Pudding (GF)


  • 1 tub of good quality chocolate or vanilla ice-cream
  • small sized ramekin moulds
  • 1 block of good quality chocolate chocolate
  • berries, to serve
  1. Soften the ice-cream
  2. Half fill the ramekin's with ice-cream and add pieces of chocolate
  3. Fill up the rest of the ramekins with ice-cream
  4. Put in freezer to re-set
  5. Run bit of hot water across ramekin and turn out the puddings
  6. Drizzle with some melted chocolate and re-set in moulds or serve hot
  7. Serve with berries

Chocolate Truffles (GF)

  • 225g dark chocolate, broken up
  • 175ml of double cream/ thickened cream
  • cocoa sifted to roll
  1. Break up chocolate into a metal mixing bowl
  2. Bring the cream to the boil in a small saucepan
  3. Add the boiled cream to the chocolate and mix til smooth
  4. Leave ganache (chocolate & cream mixture) to set in the fridge for 1-2hrs
  5. Take a pinch of chocolate in hand and roll into a ball and roll in cocoa til covered
  6. Repeat using all the mixture
  7. Put in fridge to firm until serving

Gluten Free Broccoli Summer Pasta (GF)

  • Gluten Free Pasta, Spaghetti
  • 2 cloves, Garlic, crushed
  • Cherry Tomatoes
  • 1 head of Broccoli
  • 1 onion, finely diced*
  • 1 tsp wholegrain mustard
  • 1/2 tsp of crushed chilli
  • 1/2 cup of cream
  • parmesan, grated to serve
  1. Put pasta in boiling water
  2. Chop up all ingredients
  3. Fry onions in olive oil and add garlic and chilli
  4. Once onions caramelizing, add broccoli
  5. Add tomatoes and cream and wholegrain mustard
  6. Stir until broccoli is tender
  7. Drain pasta and add broccoli sauce and stir together
  8. Add shaved parmesan to serve
*Note: Leave out onion if on a Low FODMAP diet