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Quirky Cooking

Gluten-Free Maamoul – Lebanese Easter Pastries

QuirkyFoo by QuirkyFoo
March 23, 2018
in Desserts, Easter, Egg Free, Gluten Free, Grain Free, Holidays, Naturally Sweetened, Paleo, Snacks, Thermomix
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Gluten-free Maamoul

by Fouad Kassab

As Easter approaches, one great way for me to connect with my memories of growing up in Lebanon is to make our traditional Easter sweets, maamoul. I remember being in the living room as a child, with my mum and four or five of her friends, making huge quantities of this delicious shortbread. This community of women would get together to collaborate on this mammoth project, entertain each other through hours of baking, and to supply their individual households with kilos and kilos of this highly sought-after delicacy. The ladies would have each prepared their pastry and fillings the night before at home. This is the easy part: the pastry is semolina kneaded with butter and scented with rosewater, and, sometimes orange blossom water. The fillings could be dates mixed with butter, or a variety of nuts – pistachios, almonds or walnuts – mixed with sugar and rosewater. The labour-intensive part is making the individual pastries. Though not particularly back breaking work, filling the pastry with dates or nuts, placing them in the specially designed maamoul moulds (different designs for different fillings) and then knocking the mould on a wooden board and filling up over a hundred trays requires patience and company.

We had a round, flat portable oven that we used especially for these occasions and though the smell of freshly baked maamoul would be intoxicatingly beautiful and almost impossible to resist, we would have to wait until Easter day before we got a chance to try any. Lent is a period of contemplation and prayer, and sweet delights such as maamoul were not to be consumed. Can you imagine how much discipline and parental pressure it took for us kids to not steal some when the parents weren’t looking?

Gluten-free/grain-free maamoul tray

I miss these communal gatherings I experienced as a child. The coming together of neighbours and friends to keep each other entertained and motivated is a beautiful thing to take part of, and life in Australia seems too busy for such an event to occur. And since I quit eating gluten, I also miss maamoul. This year, however, I took it upon myself to make the impossible possible. The challenge was, could I create a gluten-free maamoul that was as good as the real deal? Inspired by my macadamia and currant shortbreads which I included in our cookbook, Life-Changing Food, I have created this recipe for gluten-free/grain-free maamoul. The result, I promise you, is as good if not better than the originals. And if you don’t believe me, bake a batch and see for yourself. The only thing is, do you have the self-control to wait until after Easter to dig in?

Gluten-free maamoul made with another mould

Maamoul Moulds

Maamoul moulds can usually be found at most Middle-Eastern food shops. They can also be found online on websites such as e-bay. You can choose to use Asian pastry moulds too, if these are more readily available where you live, or you can shape the dough as per the recipe, then flatten slightly and decorate with a fork (see photos below). We have also provided a method for baking these as a slice, so if you can’t find the moulds, there’s no need to miss out!

Gluten Free Maamoul, Quirky Cooking
Gluten free maamoul, Quirky Cooking
Making maamoul without wooden moulds – hand made biscuits or slice
Gluten-Free Maamoul - Lebanese Easter Shortbread
2018-03-20 02:06:56
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Shortbread
  1. 200g tapioca starch*, plus extra for dusting
  2. 200g blanched almond meal
  3. 190 cold salted butter, cut into cubes (if using unsalted, add 1/8th tsp fine salt)
  4. 2 Tbsp rosewater
Filling
  1. 260g medjool dates, pitted
  2. 100g cold salted butter, cut into cubes (if using unsalted, add 1/8th tsp fine salt)
Also needed
  1. Wooden maamoul moulds, baking trays and baking paper
  2. OR a 20x30cm (or 25x25cm) flat baking dish and baking paper
Thermomix Method
Shortbread
  1. Place all ingredients into TM bowl and blend 15 sec/speed 6. Set aside while making filling.
  2. Wash and dry TM bowl.
Filling
  1. Place dates and butter into clean TM bowl and blend 10 sec/speed 7.
  2. Scrape down sides of bowl with spatula and blend again 10 sec/speed 4.
Assembling pastries
  1. Preheat oven to 150C.
  2. Divide and roll dough into 24 balls of 25g each, dusting with tapioca starch so dough doesn’t stick to your hands.
  3. Divide and roll date paste into 24 balls of 15g each.
  4. Lightly dust a ball of dough with tapioca, flatten out with fingertips into a circle, and place a ball of date paste onto dough. Wrap dough around the date ball and roll into a smooth ball, then place into a mould, pressing in gently. Knock the pastry out of the mould onto lined baking tray, and repeat with remaining balls of dough and date paste. . (Alternatively, you can make the balls of dough with date paste inside, press down slightly on a baking tray, then decorate the edges with a fork if you have no moulds.)
  5. Bake pastries for 30 minutes. They will still be pale in colour. Remove carefully to cooling racks after 10 mins.
  6. These can be served warm or cool, but they will hold together much better after being in the fridge for a day.
Baking as a slice
  1. Divide dough into two equal balls and chill in fridge for 30 mins. Leave the date paste to sit out at room temp so that it is soft enough to spread.
  2. Grease a 20x30cm or 25x25cm baking dish, and line with baking paper.
  3. Preheat oven to 150C.
  4. Press one ball of dough into lined dish to form the base of the slice, patting with fingers to even out surface of dough. If the dough has softened over this time, return to fridge to chill for 10 mins before proceeding with filling.
  5. Place spoonfuls of the date paste onto the base, and spread out with a spatula or back of a spoon to evenly cover base. (You may need to wet your hands and use your fingers to press paste down so that you can get it smooth and even.)
  6. Roll out second ball of dough between two sheets of baking paper, to fit baking tray exactly. Remove top sheet of paper and turn dough over into the baking dish, pressing down gently onto the filling. Carefully remove paper from top of dough, then smooth dough with fingers as needed.
  7. With a very sharp knife, slice into squares, cutting the whole way through. (Cutting the slice before baking makes it easier to cut after it’s cooked.) If you like, decorate top of slice with a fork to make patterns.
  8. Place slice into oven and bake 40 mins, or until cooked through. Slice will be pale in colour.
  9. Allow to cool then chill in fridge to completely set before serving. (If you can wait! Slice will crumble more if served while warm.)
Conventional Method Tips
  1. Dough: Mix in a food processor or by hand until smooth.
  2. Filling: Mix in a food processor until a smooth paste is formed.
  3. Continue recipe as above.
Storage
  1. Store in an airtight container in fridge for up to a month, or freezer for up to 4 months.
  2. * Note: Tapioca starch is preferred to arrowroot starch in this recipe, as arrowroot gives a more delicate and crumbly result.
By Fouad Kassab
Quirky Cooking https://www.quirkycooking.com.au/
Tags: almondsbakingdatesEasterEgg FreeGluten FreeGrain FreeholidayNaturally SweetenedpaleoSnacksThermomixwheat freewholefood
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Comments 62

  1. Deena Ragless says:
    4 years ago

    Thank you so much, Fouad. My mum stopped making Maamoul once I could no longer have grains. She didn’t think it was right for the rest of the family to enjoy them, when I couldn’t. I will sneak her wooden moulds from her kitchen and make some for us all 🙂

    Reply
    • QuirkyJo says:
      4 years ago

      Ahhh, awesome!! That is so cool! 🙂 Let us know what you think of them…we are sure you will love them!

      Reply
  2. Judy says:
    4 years ago

    The Macadamia & Currant Shortbread is awesome, so I can’t wait to try this recipe. I’ll be doing it as a slice I think.

    Reply
    • QuirkyJo says:
      4 years ago

      Yay Judy! Post pics please! 🙂

      Reply
      • Joanne says:
        3 years ago

        Do u think i could suvsitute almond flower with cornmeal ?

        Reply
        • QuirkyJo says:
          3 years ago

          I think they’d be too crumbly, sorry!!

          Reply
  3. Anne says:
    4 years ago

    Can’t wait to try this, thank you for sharing this recipe. My son would love this specially when he finds the filling. Awesome job sir, please do continue to share delicious recipes.

    Reply
    • QuirkyJo says:
      4 years ago

      Awesome Anne! 🙂 Hope your son loves these (we think he will!!)

      Reply
  4. Judith says:
    4 years ago

    Just went out and bought a mould … will have a go at making them for Easter. They look amazing!

    Reply
    • QuirkyJo says:
      4 years ago

      Yay Judith! Post pics!! 🙂

      Reply
    • Alana says:
      4 years ago

      Judith, where did you find a mould? I can see some online from overseas but none in stores

      Reply
      • Judith says:
        4 years ago

        From a Middle Eastern grocery store. I’m in Melbourne inner north, so there’s quite a few around here.

        Reply
      • Dagmar says:
        3 years ago

        Oriental Deli in Artarmon has them

        Reply
  5. Neri Melsmith says:
    4 years ago

    thats pretty straight forward for something so fancy and glutne free!
    im going t try it neri

    Reply
    • QuirkyJo says:
      4 years ago

      Let us know how you go Neri! These are fantastic! 🙂

      Reply
  6. Annette Evans says:
    4 years ago

    Hi, These look delightful, but as I am also dairy free can I use Nuttelex instead of butter.

    Annette

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Annette, thanks for your question. 🙂 We can’t recommend Nuttelex – coconut oil would be a healthier option, but we haven’t tested the recipe for that. If you give them a go, please let us know how they turn out. xx

      Reply
  7. Chelsea says:
    4 years ago

    They look so delicious and the interesting thing is that it’s gluten free which made me so excited. Thanks a lot for sharing the recipe 🙂

    Reply
    • QuirkyJo says:
      4 years ago

      You’re very welcome Chelsea! Hope you give them a go and love them as much as we do! 🙂 xx

      Reply
  8. Lisa says:
    4 years ago

    Can coconut oil or coconut yoghurt be used instead of butter to make a dairy free version of Gluten-Free Maamoul – Lebanese Easter Pastries?
    Please give advice for a dairy free version.

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Lisa! 🙂 Coconut oil should work but we have not yet tested them ourselves. You may find the dough very soft to work with as we recommend using cold butter so perhaps try using cold (set) coconut oil or place the dough into the fridge for a while after making it, before shaping into pastries.

      Reply
  9. Hanim says:
    4 years ago

    Thank you for sharing, these sound delicious and so simple!

    Reply
    • QuirkyJo says:
      4 years ago

      You’re welcome Hanim! 🙂 These are simple and delicious – let us know if you give them a go!

      Reply
      • Hanim says:
        4 years ago

        Made these tonight. Can’t wait to try them. Unfortunately I had to use an online cup conversion as I couldn’t find my scales and I think i put a bit too much tapioca. Yummy regardless and I’ll see how they are cooled:)

        Reply
        • QuirkyJo says:
          4 years ago

          How were they Hanim? 🙂

          Reply
          • Hanim says:
            4 years ago

            delicious! I can’t wait to make them again 🙂

            Reply
            • QuirkyJo says:
              4 years ago

              Yay Hanim!! 🙂

              Reply
  10. Lisa says:
    4 years ago

    Hi Jo! What is rosewater? where do you buy it?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Lisa, rosewater is water infused with rose petals. To find rosewater near you, I would do a quick google search (you can buy it online but you may not have it in time for Easter). 🙂

      Reply
  11. Katie SMITH says:
    4 years ago

    HI Guys, do you think this would work without the filling?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Katie, as there is no sweetener in the actual dough, they would be very bland. Is there a reason why you don’t want to use the filling? 🙂

      Reply
  12. Taryn says:
    4 years ago

    These are absolutely beautiful! My family loved them, I think they’ll be an Easter tradition in our house! Thank you for sharing, happy Easter 🐣 🐰🐥

    Reply
    • QuirkyJo says:
      4 years ago

      Thanks Taryn! We all love them too!! Happy Easter to you and your family as well. xx

      Reply
  13. Nesiba Mahmoud says:
    4 years ago

    Can I use gluten free all purpose flour instead? If so, how much do I need?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Nesiba! We haven’t tested the Maamoul with GF flour so wouldn’t be able to tell you quantities, sorry! If you give them a go, let us know how they work out. xx

      Reply
    • Eman says:
      2 years ago

      Did you make them using GF flour? How did it work out?

      Reply
  14. Vic says:
    4 years ago

    These look delish! Can’t wait until we can have butter and nuts again, and these will certainly be on the list!

    Reply
    • QuirkyJo says:
      4 years ago

      They ARE delish Vic! 🙂 Hope you are able to make and enjoy them soon. xx

      Reply
  15. Sonia says:
    4 years ago

    I was so happy to find your recipe last week and couldn’t wait to try them. I did today but replaced the butter with cold ghee butter since casein doesn’t sit well with me and my son. I also added extra 50 grams each of almond flour and tapioca since the dough was extremely sticky and I refrigerated it before working with it. I substituted one of the tbsp rose water with orange blossom. The taste is amazing and I’ve been missing it so much but… I felt that maybe it’s too much tapioca. Could the ghee have changed the texture? Have you experimented with more almond flour than tapioca?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Sonia, thanks for your message! 🙂 Glad you found the flavour amazing! We extensively tested this recipe. Did you use tapioca flour or arrowroot (quite often these are used interchangeably) as we found using arrowroot really effected the end result (more soft and crumbly). We also found chilling the Maamoul was preferable in texture to eating them warm.

      Reply
      • Sonia says:
        4 years ago

        You are right, they are better enjoyed chilled. Yes I have followed your advise about using tapioca. I must confess that I’ve made them 3 times already (they don’t last 😉) but have now exchanged the amounts to 350g almond flour and 150 tapioca.. This works great for us. I also made the walnut/honey stuffed Maaloul. Delicious!!! Thank you so much for this recipe.

        Reply
        • QuirkyJo says:
          4 years ago

          Yay Sonia, glad you’re loving them. They are so addictive, hey? 😉

          Reply
        • Giulia says:
          3 years ago

          I’m making these in few days time with ghee. Thank you Sonia for experimenting and posting your changes. I too am better without the dairy part of butter. Thanks

          Reply
  16. Elena says:
    3 years ago

    What is a TM bowl?

    Reply
  17. Laura says:
    3 years ago

    Hi, I made these last Easter and they were wonderful. My husband has requested them for his birthday…and I was wondering whether anyone has tried a pistachio filling instead (just to try another traditional version)? Wondering how much pistachio/sugar/orange blossom to mix up to fill this much pastry?

    Reply
  18. Tala Barakat says:
    3 years ago

    I am so keen to try this!!!! I’m palestinian and do no gluten+dairy+excessive sugar so finding an arabic dessert recipe i can do is amazing. thanks so much for this….please post more

    Reply
  19. Elsy says:
    3 years ago

    Thank you for this recipe, I tried it yesterday but used ghee instead of butter, very tasty! Happy easter !!

    Reply
  20. Anita says:
    3 years ago

    Hi Jo, any ideas for a nut-free dough ? My 7yo son is making them for school show and tell and he can’t use nuts. (We’ve made them many times with nuts for home and they are awesome). Thanks, Anita

    Reply
    • QuirkyJo says:
      3 years ago

      I’ve never tried them using seeds, I don’t think it would work too well, sorry. 🙁

      Reply
  21. Jenny Corbett says:
    2 years ago

    Hi Jo,
    Do you think this pastry could be used as a grain free one for sausage rolls or pasties please?

    Reply
    • QuirkyJo says:
      2 years ago

      Hi Jenny, I haven’t tried but this is more like a shortbread dough and quite delicate, so probably not ideal for sausage rolls. The Life Changing dough in our recipe book and app (and also available ready-made through our online store) is often used for sausage rolls and pasties and provides a fantastic grain free alternative to pastry.

      Reply
  22. yolla says:
    2 years ago

    delicious 😊

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Thank you:-)

      Reply
  23. Samia says:
    2 years ago

    Not sure what happened to mine. The shortbread tastes like starch, no flavor at all, and they crumble apart. Not comparable to real Maamoul at all.

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Hi Samia. We are so sorry to hear that. Fouad did not put any sweetener in the shortbread mixture so possibly you could add some sweetener to add some more flavour into the pastry?And yes, the mixture itself is quite crumbly so best to follow the steps mentioned in the recipe -cool it down then transfer and store in the freezer. Hope this helps:-)

      Reply
  24. Eman says:
    2 years ago

    Did you make them using GF flour? How did it work out?

    Reply
    • Quirky Cooking Team says:
      1 year ago

      hi. I have used tapioca and blanched almond meal in this recipe and it turned out delish;-).

      Reply
  25. Eman Ottallah says:
    2 years ago

    Is the crust crumblu or does it have some elastisity? I am not a fan of crumbly crust. Was wondering if a GF pie crust mix could be used instead of the Tapioca powder? I tried a GF crust recipe with Almond Flour and Oat Flour and tried to make it as if it was mamoul crust… it was okay…just more delecate than I wanted. The premade crust mixes have xanthan gum added and I have read that helps with elasticity.

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Hi Eman. Unfortunately we have not tried it with he GF pie crust so I am not really sure-it may or may not work. This dough gets quite crumbly hence it is a matter of playing around and testing whether this would work. Good luck:-)

      Reply
  26. Lina says:
    2 years ago

    Hi Jo, We made these & followed the recipe to the letter, but they were very crumbly and didn’t hold. The shortbread just fell apart. We used the conventional method. Do you have any ideas as to what may have gone wrong? We’re so committed to getting these perfect!

    Thanking you in advance.

    xo

    Reply
    • QuirkyJo says:
      2 years ago

      Hi Lina, did you use blanched almond meal (no almond skins)? It will be more crumbly if you use whole almond meal. Also, did you use butter or coconut oil? They work best with butter. I cool them down on the trays then pop the trays into the freezer and freeze them, then remove to a dish and store in freezer.

      Reply
  27. Nayla says:
    2 years ago

    Your gluten free Maamoul are to die for. Thank you.

    Reply

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#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
I had so much work planned to do today, but at 6am I had so much work planned to do today, but at 6am I decided it was much more important to drive down the mountain and spend the day eating good food and drinking amazing local coffee with our dear friends visiting from Melbourne. 😍❤️ Have you heard of the 5 years rule? In 5 years time, no one is going to remember the housework didn’t get done today, the newsletter didn’t get written, the washing didn’t get put away, or the dinner was very basic. But we WILL remember this beautiful day spent with family and friends. ❤️ 

[Photos taken at @guyalacafe (YUM!! Just sayin’) and @rustysmarkets 🥥, Cairns]

#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

@just_acountrygal_ @natashacincotta @laudy.cincotta @isaacjwhitton @simeonwhitton
Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
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The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
.
Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
.
📷 @thesourceerina

#cookbooks #quirkycooking #wholefood #glutenfree #grainfree #recipes #thermomix #stovetop #oven #slowcooker #realfood #familymeals #jowhitton #sourcebulkfoods
Did you see my latest podcast video? 😃 “Cooki Did you see my latest podcast video? 😃 “Cooking with Seasonal Produce - 2 Winter Meals You’ll Love!” 

From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

- Beef & Cabbage Soup (with brown onion, Russian garlic, tomatoes, carrots, cabbage, zucchini, fresh parsley & oregano, thyme, sage, tomato paste, red wine vinegar, honey, salt, pepper, chicken stock and just 300g beef mince for a meal that feeds 6-8 adults!)

- Pumpkin, Cauliflower & Leek Mash (made with the above plus coconut cream, ghee, salt & pepper), to serve dolloped into the Beef & Cabbage Soup

- Herb-Roasted Chicken (with the chicken pieces from making the stock)

I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

#quirkycooking #quirkycookingchats #cookingvideo #cookingpodcast #podcast #dinnerideas #seasonalproduce #inseason #winterveggies #wintermeals #familymeals #glutenfree #grainfree #wholefood #eattherainbow #gaps #paleo #justeatrealfood #supportyourfarmers #organic #organicveggies #athertontablelands #fnqlife #cairnslife #farnorthqueensland #australia #fnqfood #food
Want to hang out and cook with me this afternoon? Want to hang out and cook with me this afternoon? 😃 In my last podcast video I showed how I meal plan to use up the produce I have on hand and reduce food waste. Today I’m going to go live at 4pm (AEST) and show what I’m making for dinner with some seasonal produce I picked up today at my local organic farmer’s co-op! 

If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

#livevideo #cooking #seasonalproduce #usewhatyouhave #produce #seasonal #local #dinner #mealplanning #familymeals #wholefood #glutenfree #grainfree #delicious #nourishingfood #healingfood #athertontablelands #farnorthqueensland #australia #inseason
This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

#mealplan #planahead #fridgeorganization #fridgeforaging ##organised #meals #moneysavers #reducefoodwaste #useitup #savemoney #wasteless #freshproduce #eatwell #spendless #food #cooking #quirkycooking #jowhitton #quirkycookingchats #cookingvideos #podcast #australianfoodie #farnorthqueensland #fnqfood
Far North Queensland winter evenings be like… 😂😂😂 (It’s getting down to 9C tonight and we’re feeling the cold!) 🤣🤣🤣

#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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