ANZAC spirit in your kitchen!
With ANZAC Day just past, I thought we could continue to honour the spirit of ANZAC from home by sharing this recipe on how to make ANZAC biscuit from the comfort of your own kitchen.
- 2 cups rolled oats
- all-purpose flour (1 cup, 150g plain)
- 2/3 cups caster (superfine sugar)
- 3/4 cups dry coconut
- 1/3 cups honey or golden syrup
- 125 grams unsalted butter
- baking soda (1 teaspoon bicarbonate of)
- 2 tablespoons hot water
You can make gluten free ANZAC biscuit by swapping all-purpose flour with rice flour or coconut flour.
- Preheat oven to 160°C. Place the oats, flour, sugar and coconut in a bowl and mix to combine.
- Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted. Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.
- Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to 7cm rounds, allowing room to spread. Bake for 8–10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
Guilt-free and gluten free!
This Easter break treat yourself to these guilt free and gluten free ice cream. It is easy to make and suitable for people of various dietary requirements.
- 4 peaches
- 1 can full fat coconut milk
- 1/3 cup of honey (or maple syrup)
- 1 tbsp fresh lemon juice
- 1 tbsp vanilla extract
- pinch of salt
- Peel and slice peaches, then freeze until firm, about 1 hour. If using purchased frozen, you can obviously skip this step.
- In the bowl of a food processor, blend together the coconut milk, honey, lemon juice, vanilla and salt with the frozen peaches until creamy and smooth.
- Serve immediately soft-serve-style, or freeze covered until frozen solid, about 6 hours. To serve, allow ice cream to stand at room temperature for about 15 minutes before serving to be scoop-able.
From Kourtney Kardashian’s app.
The eldest Kardashian sister has been gluten free and dairy free for almost a year now. Throughout the year, she has shared so many different gluten free and dairy free recipes on her app. I do believe it is nice to change things up a little, after all we only live once.
- 1 1/4 cup of unsweetened almond milk
- 1 tsbp of apple cider vinegar
- 1/4 cup of melted coconut oil
- 1/4 cup of agave nectar
- 1/2 cup gluten free rolled oats
- 1 3/4 cup gluten free flour blend
- 1 1/2 tbsp baking powder
- Sea salt
- Combine almond milk and vinegar in a mixing bowl and let it set for a few minutes.
- Add agave nectar and whisk and set aside.
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated.
- Preheat your waffle iron.
- Coat the iron with non-stick spray with coconut oil and add 1/2 cup of the batter.
- Cook for about 5 minutes or until golden brown.
- Garnish with blueberries and serve immediately.
From Kourtney Kardashian’s app!
Find out how you can make this gluten free and dairy free dessert menu so you can still enjoy your cheat day but with minimum guilt!
- 1 to 1.5 cups gluten free oats
- 1/2 cup unsweetened coconut shreds
- 1/4 cup sugar
- 1/4 cup melted coconut oil
- 4 eggs
- 2/3 tbsp fresh squeezed lemon juice
- 1 tbsp lemon zest
- 1 cup sugar
- 4 tbsp cornstarch
- Preheat oven to 180ºC. Lightly grease 8″ x 8″ pan with coconut oil.
- Add oats, coconut and sugar to food processor. Grind until oats are fine.
- Add oil and pulse until mixture pulls into a ball.
- Press mixture into the pan to form crust and bake for 10 minutes.
- Remove from the oven. Cool until the crust is firm.
- Beat eggs well.
- Add in juice, zest and sugar.
- Remove 1/4 cup egg mixture and whisk in cornstarch.
- Add egg mixture back into cornstarch mixture.
- Pour over cooled crust and bake for 18-20 minutes or until top is no longer wet.
- Add juice, water, sugar and cornstarch into a pot. Cook over medium heat until the mixture thickens slightly.
- Stir in coconut.
- Drizzle mixture over bars and cool the bars.
- Serve or store in refrigerator.
From Kourtney Kardashian’s app!
Kourtney Kardashian shared on her app on how you can make gluten free and dairy free chocolate chip cookies 🍪. Since it is a subscription based app, I thought I’d share with you all here!
- 2/3 cup cane sugar
- 2/3 cup brown sugar
- 1/3 cup vegetable shortening
- 1/3 cup coconut oil
- 2 eggs
- 1 tbsp vanilla
- 2 1/4 cup flour (half coconut flour, half rice flour)
- 1 tbsp salt
- 1 tsbp baking soda
- 1 bag dairy free chocolate chip
- Preheat oven to 160 degrees C.
- Add all sugars, vegetable shortening and oil in a bowl and mix.
- Add in eggs and vanilla to the bowl.
- In a separate bowl, mix flours, salt and baking soda.
- Add flour mixture to sugar mixture until combined.
- Stir in chocolate chips.
- Chill dough for 15 minutes.
- Roll dough into cookie sizes and place on parchment paper lined cookie sheet.
- Bake for 15 minutes until golden brown and tops are set.
Easy to make gluten free recipe!
Gluten free food is not that difficult to prepare. I found this recipe online and I want to share with you all so you can easily make this healthy recipe in your kitchen.
- 4 cups broccoli florets
- 4 cups cauliflower (florets)
- 1/3 cups olive oil
- 6 cloves garlic (minced)
- 2/3 cups Parmesan cheese (divided)
- sea salt
- black pepper
- Preheat the oven to 230 degrees C. Line a large baking sheet (or two smaller ones that can fit side by side) with foil or parchment paper.
- Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.
- Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of room to breathe. Bake for 15-20 minutes, until the edges are browned. (Toss halfway through for more even cooking – optional but works better.)
- Right before serving, toss with remaining Parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.
Since I am gluten free, I always look for recipes that make delicious food like pancakes but use alternative ingredients that are gluten free. I found this gluten free pancake which I am eager to try out.
- 4 large eggs
- 1 cup coconut milk (full-fat canned)
- 3 tablespoons coconut oil (melted and cooled)
- 2 tablespoons pure maple syrup (or honey)
- 1 teaspoon pure vanilla extract
- 1/2 cups coconut flour
- 1/4 cups tapioca flour (option, read notes above)
- 1/4 teaspoons baking soda
- 1 pinch sea salt
Add all of the ingredients for the pancakes to a blender and blend until smooth. The batter will be very thick.
Heat a griddle or skillet to medium and add enough coconut oil (or cooking oil) to coat the surface, about 2 tablespoons. Wait 3 to 5 minutes for the skillet/griddle to heat up all the way before cooking the pancakes.
Measure a scant 1/4 cup of batter and pour onto the hot surface. Cook 3 to 4 minutes, until the sides of the pancake begin to firm up. Carefully flip and cook on the other side an additional 2 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter (Note: I cook 3 pancakes at a time on a 10-inch skillet).
Serve pancakes with choice of toppings
I found this gluten free recipe online which I am eager to try.
- 2 large chicken breasts
- 1/4 cup coconut flour
- 2 large eggs
- 1 cup coconut flakes
- 1/4 tbsp garlic powder
- 1/4 tbsp smoked paprika
- sea salt
- black pepper
- Preheat the oven to 200C. Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack lightly with oil.
- Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
- Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
- Arrange three bowls – one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, smoked paprika, sea salt, and black pepper.
- Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
- Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
- Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.
Vitamin D is essential to absorb calcium and promote bone growth. Insufficient Vitamin D could lead to breast cancer, heart disease, depression, weight gains and other negative health impacts. Ultimately the best source of Vitamin D is sunlight. However, in the midst of summer here in Australia, we need to be careful of going underneath the sun for prolonged hours. Experts advise to go underneath the sun for 10 to 20 minutes between 11 am to 4 pm.
These food are also rich in Vitamin D which can help you to make up for your daily Vitamin D intake:
Fatty Fish. Salmon, tuna and herring are good sources of Vitamin D. These fish are rich in good fats which help to absorb fat-soluble Vitamin D.
Fortified Foods. Vitamin D is often added to food such as milk, bread and cereal. Since I am gluten free, I will check the nutrient labels to make sure if Vitamin D has been added to it or not.
Eggs. Egg yolk contains 7% of the Vitamin D that you need. It also contains fats to help absorb Vitamin D.
Supplement. If you are constantly on the go, grab a bottle of Vitamin D3 supplement from your local chemist.
It will be a top of 40C or 104F today in Perth! Told ya Perth’s summer is insane. I cannot wait to finish work and go home tonight to make this recipe. It is gluten free, dairy free and vegetarian and vegan friendly.
- 1 L coconut milk
- 4 tbsp powdered sugar
- 1/4 cup sweetened flaked coconut
- Combine all ingredients, stir until sugar is dissolved.
- Pour into Popsicle molds and freeze for an hour.
- Serve with extra coconut flakes on top if desired.