Gluten Free
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.
December 4, 2018
It's nearly Christmas! If you are feeling inspired to make something extra special for the holidays, you can try your hand at Fouad's recipe for Sayadiyeh, which he recently demonstrated on SBS Food Safari! However, this year, we are keeping things much simpler. In the absence of an army of assistants, and in the heat of the Australian kitchen, simpler dishes are a must. Today we are sharing a recipe for Lebanese-style herb crusted fish. This recipe is adapted to use a Thermomix® method - you will find the original 'conventional' method in our cookbook, Life-Changing Food. We love that this dish can be prepared ahead of time and eaten at room temperature, or even cold. A perfect addition to the Christmas banquet!
August 18, 2018
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.
August 9, 2018
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.
June 29, 2018
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!
May 29, 2018
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!!
April 19, 2018
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?
March 23, 2018
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?
