What happens when you want to make chocolate but you have no cacao butter, so you use butter instead? FUDGE!! This fudge was a delicious accident, and we couldn't be happier with the result! Use whatever nut butters and nuts you prefer - we thought we'd revisit our childhood with this peanut butter version. It's so creamy and delicious, we've had to taste test it quite a few times!! ;) Check out the recipe notes for dairy free, nut free, and reduced sugar variations.
Lasagne is a comfort food that pretty much everyone adores. You'll notice that when someone changes their diet to eat gluten free, grain free, dairy free, vegetarian, vegan, paleo, GAPS, keto... whatever it is... they madly search for a substitute for their beloved lasagne! Well, we feel like we've found the epitome of all lasagnes... using lasagne sheets made with our famous Grain-Free Dough/Pastry! A decadently delicious recipe for those wanting a gluten-free, grain-free, whole food lasagne - with dairy-free, nut-free and Paleo variations.
I wanted to create a cake that is made entirely out of whole foods: ingredients with intact cells; and since my daughter gets itchy skin from eating eggs and dairy, the cake not only needed to be free from starches such as rice flour, but also needed to be egg and dairy free. Have you ever seen a recipe for a gluten-free, grain-free, starch-free, egg-free, dairy-free cake that is made entirely out of whole foods? I haven’t, and so, I came up with what I now term, the Impossible Cake. And it tastes delicious!
Who doesn't love a tangy, moist, lemon cake, with sticky lemon syrup drizzled over and cream or ice cream on top, and a cup of tea on the side? You guys obviously agree with me, because when I shared this recipe in our newsletter a few months ago it went crazy! Well, good news, here it is on the blog so it's easier to find now... AND my sister and I played with the recipe and improved on it, so it's even better now! Woo hoo!!
Recipes like this one are a mainstay in our family, because once you've chopped up the veggies you don't have much more to do except wait for it to cook! Slow cooking is such a great time-saver for busy families and the result is rich and delicious, the ultimate comfort food, full of nourishing goodness. Not to mention, it's an economical way to cook, as you can use the cheaper cuts of meat that are often overlooked. Then there's the benefits of slow cooking meat on the bone, and the resulting flavour which will have your family begging for more! You can't lose, right?
by Fouad Kassab
This year I took it upon myself to make the impossible possible. The challenge was, could I create a gluten-free maamoul - Lebanese Easter Shortbreads - that's 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?
I now have cheesecake back in my life, and I'm so happy that I just had to share this recipe with you all - a healthy revamp of the old Aussie favourite, Raspberry Jelly Cheesecake Slice. :) Can't have dairy? Don't worry, there's a dairy-free, vegan version of the recipe as well!! WOO HOO!!
By Fouad Kassab - We used to serve a more complicated version of this recipe at my restaurant, Baraka. The incredibly popular dish was made by cooking the lamb in a master stock braise with burnt garlic and onions. At home, I use the recipe below, cooking the lamb in a slow cooker. It involves very little preparation time and results in a brilliantly tender and delicious meal with very little effort.
Well it's that time of year again, when the Christmas excitement (and the Christmas stress) begins to escalate, and we madly scramble for Christmas cooking ideas and gift ideas, try to tidy up the house because family is coming, and wonder why we didn't get organised earlier this year like we were planning to??? (Or is that just me? Ha ha!) Here's a recipe round-up and a beautiful grain free Christmas cake recipe to help you out!
I can’t remember where I was the first time I tried Brussels sprouts, but I do remember the bitter flavour made even worse by the over-boiled texture. I was in my early twenties, and having grown up in Lebanon, Brussels sprouts were new to me. It certainly was not a culinary revelation. For many years, I avoided the vegetable, deterred by its sulphurous smell and the soggy memory of our first encounter.
But this is why forgiveness and second chances are so important.