Category: Gluten Free


Orange and Date Loaf

This recipe was kindly shared with us by our wonderful friends at McKenzie's. It is a delicious loaf that is perfect if you are gluten free. Ingredients 1 orange, ends removed, cut into approx. 8 pieces 1 cup dates, chopped ½ cup brown sugar 125g butter ½ cup water 1 ½ cups McKenzie’s Chick Pea Flour 3 tsps McKenzie’s Baking Powder 2 tsps McKenzie’s Ground Cinnamon 1 tsp McKenzie’s Bi-Carb Soda 2 eggs, lightly beaten Cream cheese, for serving Method Pre-heat oven to 180°

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Tips For Baking With Gluten Free Flour

By GMB Nutritionist Melissa Fine If you’ve put gluten free baking into the “too hard basket” but are missing all your favourite baked treats, hear us out… Gluten free baking does not have to be complicated. Once you’ve gotten your head around how different gluten free flours work – and a taste of how good gluten free baked goods can be - you’ll be hooked. First things first: don’t diss gluten free baked goods. From the old-favourite Orange Almond Cake to the

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Banana & Coconut Flour Pancakes

This is the perfect Sunday morning pancake recipe, not only are they delicious, they are also gluten free and vegan! Enjoy. INGREDIENTS 1/2 cup mashed banana 1/3 cup milk of choice 1/2 tsp lemon juice 2 tbsp coconut flour 1/3 cup gluten-free rolled oats 1/2 tsp baking powder 1/8 tsp Himalayan pink salt 1/2 teaspoon vanilla paste METHOD Grease a nonstick pan and set aside. Process oats in a blender until fine. Whisk the first three ingredients in

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What is Lupin?

By GMB Doctor Sandy Krafchik. What is lupin: Lupin is a legume that originates from the same plant family as peanuts. Lupin beans are used as a traditional food in Mediterranean cuisine. They can be eaten raw (after being soaked in salt water for 2–3 hours to smooth the flavour) and are used to make lupin flour and lupin protein isolate. These ingredients are used in baked goods and pasta dishes. Just a heads up if you’re allergic to peanuts, you may also

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Banana & Buckwheat Bread

This nutritious banana bread recipe was kindly shared with us by the amazing Jessica Hoskins of Sage and Folk. Enjoy! Servings: 10-12 | Prep time: 10 mins | Total time: 1h 10 mins Ingredients 1 1⁄2 cups buckwheat flour 1 cup raw honey 1 teaspoon baking powder 1⁄2 teaspoon bicarbonate of (baking) soda 2 teaspoons cinnamon 1 cup bananas mashed ripe (approximately 3 bananas) + 1 extra, halved 1 organic egg 1⁄2 cup plain (natural) yoghurt 1⁄4 cup olive oil 2 teaspoons vanilla bean

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Prebiotic Tray Bake With Tahini Drizzle

This prebiotic bake is pimped up with a tangy garlic tahini drizzle. Roasting is a great way to cheer up any vegetable that may have been left in the fridge too long. The vegetables all cook at different speeds, so some are crunchier than others, which adds to the beauty of this dish. GF WF DF SF VEG Serves 4 Ingredients 200 g (7 oz) Jerusalem artichokes 12 lemon 200g (7 oz) parsnips, peeled and quartered lengthways 300g (1012 oz) heirloom or baby carrots, trimmed

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