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November 17, 2019
When our family had to go gluten free and dairy free due to food intolerances, I tweaked my mother's fried chicken recipe and managed to make a pretty good gf df version - but once we went onto the GAPS Protocol we missed out on fried chicken for a couple of years... Until I decided enough was enough, time to make a GAPS/Paleo version! So I developed this almond meal and coconut flour recipe, which we love. For those who can have buckwheat, try the buckwheat recipe too - it's a bit simpler and just as yummy!
September 27, 2019
The other day I was searching the supermarket shelves for a muesli bar/snack bar kinda thing that was gluten free, refined sugar free, and not full of chunky nuts (because my youngest daughter doesn’t like the chunky nut bars). I couldn’t find anything suitable, so I went home and converted my Lime & Macadamia Biscuits into bars. They were a winner!
I swapped the lime for lemon and added currants, and chilled them really well so they could be cut into bars easily. I recommend keeping them in the fridge or freezer so they stay cold, as that way they are chewy not ‘cakey’. You can wrap them separately in baking paper for lunchboxes, if you like, too. 🙂
If you can’t have nuts, try the nut-free version below – it’s also great for school lunchboxes! Both versions are also gluten free, grain free, dairy free, egg free, and refined sugar free. Enjoy!
July 9, 2019
It’s school holidays here in Australia, and hopefully all the parents of small children are having lots of fun with the kids home all day! But […]
April 12, 2019
We love it when my sister makes us Brazilian Cheese Puffs!! 😍 They never last long unless I hide some, so she usually makes a double batch, and we keep half the batter in the fridge for the following day. They are the BEST hot out of the oven, sliced open and slathered with butter... YUM!!!! But they're also great cold, and since they are nut free they make the perfect lunchbox filler. There’s plenty of recipes for cheese puffs out there, but these ones seem to rise better than others I've tried, and they don’t deflate as they cool due to the method of chilling the batter really well before baking. This recipe is gluten free, grain free and nut free.
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