Page 1

april 2014


Available at

Available at


Available at

Available at


Oodles of gluten free noodles. Chang’s now offers you a whole range of different gluten free noodle products. There is everything from ready to serve Crispy Fried Rice Noodles to Thai-Style Rice Noodles for Pad Thai, Rice Noodle or Bean Thread Rice Vermicelli to the very convenient Wok-Ready Noodles. So stir fries, hot pots and all sorts of other delicious noodle dishes are at your fingertips and all gluten free. Chang’s Gluten Free Noodles are available at supermarkets and leading specialty food stores. For lots of great noodle and other Asian recipe ideas, visit www.changs.com


FEEL GREAT Packed with

wholesome seeds, goji & tahini!

THIS SUMMER

INSIDE & OUT HIGH FIBRE

NOTHING ARTIFICIAL

GLUTEN FREE

helps y l t Gen ings

p th to kee moothly gs movin now what k (if you ean). Im

Available from selected supermarkets, pharmacies, health food stores and gyms.

www.slimsecrets.com.au

Selected Selected


Peppadew PiquantĂŠ Peppers. A tongue twisting sweet heat taste sensation! Easy Easter Entertaining! www.peppadew.com

Gluten Free!


contents {

yum. gluten free magazine - fresh issue

26

52

Have your easter egg and eat it too

HarvestBreads deliver their favourite Chocolate easter recipes

Sweet William

13

Whats On

Wellness Woman - The first one for 2014 is finally here

14

28

The Gluten Free Scallywag

Yummy recipes with a hint of Chocolate

Table Talk

What’s new, what’s fab, what’s made us shout ‘hooray’ this month - it’s all here

42

16

Gluten- free bookworms unite!

Pana Chocolate

The Melbourne made chocolate on everyone’s lips

Healthy Reading Material

46

}

Easter Harvest

56 Rawsome Your favourite gluten-free sweet treat gets naked

64

Lifting the Lid on Lunch boxes

Packing school lunches can be a drag but not with these recipes

66

That’s Amore

Pizza and Pasta - nothing is off limits to coeliacs on a roman holiday

mondo organics

Brisbane restaurant Mondo Organics has become a safe haven for Coeliacs

68 eat Some local Gluten -free spots to try this month


“yum.” It’s the universal word for flavour and great taste. It’s the verbal reward for any cook who has spent time beside a kitchen bench. It is also the name of this, the latest Australian online magazine celebrating, exploring, understanding, informing and reviewing anything and everything gluten-free.

meet our publishing team

bianca shugg Editor/Publisher | www.yumglutenfree.com.au

Bianca Shugg is proud to say she is living with coeliac disease. While the diagnosis may originally have been looked upon as a negative, her new found gluten-free way of life has been the catalyst for amazingly positive things including her popular blog, Mrs Gluten Free, and now yum. magazine. Bianca was the founder and managing director of a boutique parenting magazine and has held other positions in marketing, communications and publishing.

vanessa russell Creative Director |www.raspberrycreative.com.au

With a background of more than 20 years in design, Vanessa has built up a substantial and diverse creative portfolio. While she has worked for some of the biggest players in the media, managing and training teams of creative designers, Vanessa nowadays prefers servicing her own fabulous clients under her own equally as fabulous design studio, Raspberry Creative. She is dedicated to finding a creative solution, with a passion for magazine design and styling. Vanessa also designs and retails her own range of kids’ party stationery through her website, with stockists all around the country.

naomi vasington Photography | www.naomivphotography.com.au

Naomi is an experienced photographer specialising in weddings, events, corporate and commercial work and fashion. Most well known for her wedding photography, Naomi has a natural talent for capturing special moments with the perfect shot, which is why she has been engaged to shoot clients’ weddings in exotic locations all around the world. Her style is modern and contemporary, yet classic, Naomi’s bevy of satisfied subjects is proof of her ability behind the lens.

wendy somerville Foodie| wendy@yumglutenfree.com.au

Wendy has had a passionate affair with food all her adult life. After starting out as a picky eater as a kid, in her 20s Wendy was vegetarian (except for the bacon in her mum’s ‘rescue package’ quiches). She ventured into meats tempted by the beautiful pictures and recipes in Gourmet magazine and after a trip to Europe in 2004 came back a converted carnivore. There is little she hasn’t eaten or tried. She is now enthusiastically modifying recipes for coeliacs, ensuring their edibility in the process.


connect the dots {

HOW TO READ yum. magazine

}

yum. | the healthy chef

You will notice throughout this magazine we have featured coloured dots within recipes that let you know how allergy friendly that particular recipe is. While we’ve done our best to bring you the most accurate information, please note that you should always check the ingredients lists of all recipes (and products) before using them, in accordance to your allergies.

gluten free

green pea fritters {

IngredIents

}

300g (10½ oz) green peas (if using frozen, make sure to defrost first) 2 tablespoons fresh chopped parsley 2 organic/free range eggs zest of 1 lemon 150g (5¼ oz) good quality ricotta 1 ½ tablespoons coconut flour (see notes) Pinch of sea salt and pepper

{ reMeMBer } It’s important to cook them over a low, gentle heat on each side until golden and cooked through. serve with a squeeze of lemon and enjoy. You can also accompany with leafy greens or steamed vegetables and drizzle with cold pressed olive oil and lemon.

smash the green peas roughly either by hand or by using a blender or food processor. Make sure to keep it chunky as this is not a puree. Combine the smashed peas into a bowl with parsley, egg, lemon zest and coconut flour. the coconut flour will thicken the mix and allow it to hold its shape when cooking. season with salt and pepper and taste to check.

+ Makes 6 + { nOtes } Coconut flour is available from most health food stores. It can also be replaced with other gluten-free flours such as almond meal or brown rice flour. Quantities of almond meal or rice flour will need to be doubled – just enough so that the fritter will hold its shape when cooked.

Add the ricotta last, smashing it through the pea fritter batter – make sure to leave nice chunky bits of ricotta through the mix. Heat a pan over a low heat with a little olive oil. Cook spoonfuls of pea fritter mixture - as much as you would pikelets or small pancakes. You should get about six green pea fritters.

gluten free

dairy free

vegan

For dairy-free fritters – omit the ricotta all together.

SOY free

Sugar free

nut free

SOY free

SUGAR free

Preservative

free

shop gluten free with confidence {

F ro m C oel i ac A u stral i a - www . coel i ac . or g . a u

}

The Crossed Grain Logo (pictured below right) helps you shop gluten-free with confidence, as products with this logo on the packaging have been developed to make gluten-free choices quicker, easier and safer. All products using this logo have been reviewed and approved by Coeliac Australia as part of their endorsement program and are suitable for a gluten-free diet. Coeliac Australia asks that you support these manufacturers by purchasing products carrying this logo whenever possible. This will help maintain the range and variety of products available from these manufacturers and encourage them to continue to supply gluten-free options for those with coeliac disease or other conditions requiring a gluten-free diet. Products that use this logo are: •  Tested to have gluten levels <20ppm (considered suitable as per the Codex standard for gluten). Should the logo be used in combination with a gluten-free claim, the product must measure to have no detectable gluten as per the FSANZ guidelines for gluten free. • Subject to lab testing every 12 months and random annual audits. • Independently approved. • Supporting those following a gluten-free diet.


from the editor {

welco m e to o u r e x c i t i n g g l u te n - free p u bl i cat i o n

}

You are officially in gluten-free chocolate heaven! One of my earliest memories of Easter was my Easter bonnet parade in Year 1. My clever mother used a woven cane basket upside down and decorated it to the hilt. Think baby chicks (pretend, of course, not the real variety!), Easter eggs, ribbons etc. You name it, it was on there. The funny part though was that later that night I was admiring my bonnet when I realised that the Easter eggs glued on it were real! So operation “get in my belly” began. Not only had the foil-wrapped eggs been superglued to the hat making them practically inedible, but I was also very lactose intolerant - so nothing about this was going to end well. Nevertheless, I extracted all the edible chocolate from the bonnet and had an early Easter celebration alone in my room. It was days later when mum found that bonnet, hidden in my room with all the foil egg wrappers. Finally mum had an answer for my unexplained bout of bad eczema. Funny stories aside, I actually grew up on carob in replace of chocolate because of my allergies, so I was super excited to have The Carob Kitchen featured in this issue, including their Easter range. We also have a huge range of features themed around chocolate including Pana Chocolate (whose cafe is now on my Melbourne to-do list) and the beautiful people that are Rawsome (I loved this story). And then, we are super excited to have Jasmine from The Gluten Free Scallywag bring us her unique chocolate-themed menu including cocoa lamb which will definitely be on my to-try list this Easter. And don’t worry, we have not forgotten the buns... The amazing chef Lisa at HarvestBreads has created a chocolate and orange hot cross bun, gluten free of course, so Easter is all sorted for you all. Well that’s a wrap for me. I am off to start work on our much anticipated ‘Flour’ issue out on May 2.

Bianca Shugg, Publisher/Editor

N e x t i s s u e - 0 2 m ay 2 0 1 4 - f l o u r contribute@yumglutenfree.com.au - product information and images advertise@yumglutenfree.com.au - advertising editorial@yumglutenfree.com.au - editorial and feature requests info@yumglutenfree.com.au - general enquiries

Disclaimers and Limitation of Liability The content of yum. gluten free magazine, including the information, names, images, pictures, logos and icons regarding or relating to www. yumglutenfree.com.au or its products and services (or to third party products and services), is provided “AS IS” and on an “IS AVAILABLE” basis without any representations or any kind of warranty made (whether express or implied by law) to the extent permitted by law, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. These terms shall be governed by and interpreted in accordance with the laws of Australia. If you are a consumer, then you may have rights to bring court proceedings in the courts of the country in which you are domiciled. Otherwise, to the fullest extent permitted by law, you and we shall bring all court proceedings in the courts of Australia. Copyright Notice The written and visual contents of this magazine are protected by copyright. You may not reproduce our content online or in print without first obtaining written permission. yum. magazine content cannot be reprinted without obtaining author permission and notifying the magazine. The unique combination of images, colours, sizes, typography, and positioning – “the design” of this magazine is copyright by yum. magazine and may not be reproduced. Images cannot be reproduced outside this magazine, except by the photographer or stylist who created them. The CSS, XHTML, and JavaScript used to design this magazine is considered part of the design of the magazine that is copyrighted.


what’s on {

in the gluten-free world this month

}

sydney vege chips - royal easter show Vege Chips will once again be exhibiting at The Sydney Royal Easter Show. Visit the Woolworths Fresh Food Dome and experience their new Vege Popped Chips, which come in three mouth-watering flavours - lightly salted, lime chili and cheese. The two-week show kicks off at the Sydney Showground on April 10.

sydney

6 Week Gluten Free Workshop The ASD Healthy Life team shares many of the ideas and strategies gained as Professionals whilst working with families. But most important of all... we all have REAL LIFE firsthand experience. Our families have been living with Special Diets for over a decade. All ideas and recipes are picky-eater tested.

wellness woman The first Wellness Woman event of 2014 is finally here and it’s more nourishing, enriching and educational than ever. Join them for another heartfelt panel discussion amongst women leading the way. They will be discussing the reality of running successful wellness businesses while looking after people’s health and wellbeing. Expect a beautiful wholefood breakfast and a great opportunity to network among other empowered women in this industry. This, with the addition of a specially designed workshop (lead by Brook McCarthy of Yoga Reach), will ensure participants leave filled with inspiration, clarity and, of course, love. In the one-hour interactive workshop, the team will be busting open some myths around success and happiness, talking dollars (because general information doesn’t help anyone) and discovering key elements of how to build healthy, sustainable, robust businesses. Come prepared to be honest, to dream big and to commit to yourself in business, all over again.

Date: Starting 12pm Wed 30th April Bookings Essential: Early Bird Discount applies until 22nd April Email: rhonda@asdhealthylife.com.au / www.asdhealthylife.com.au

For more information: www.facebook.com/ wellnesswomannetworking

10 - 23 April, www.vegechips.com / www.eastershow.com.au

victoria and tasmania Teenager Information Seminar Dr Sue Shepherd will be covering a myriad of topics targeted at this age group along with the second guest speaker, Kate Kearney, who is a Deakin University student studying health and nutrition. Kate, who is diagnosed with coeliac disease, will talk about how she managed her school years and beyond. Other topics will include shopping centre food courts, going to the movies, socialising at parties, label reading and healthy nutrition. Bookings are $20 per person (including parents). Children, under 18, must be accompanied by a parent or guardian. A light afternoon tea will be served during registration. Bookings Essential: 03 9808 556, 7 April from 3.45pm (for a 4pm start) Venue: University of Melbourne Law School, 185 Pelham Street Carlton, Level 9, Room 20

MACKAY


yum. | table talk

talk of the table {

what ’ s new , what ’ s fab , what ’ s ma d e u s sh o u t ‘ h o o r a y ’ this m o nth - it ’ s a l l he r e

}

Pictured above left, get your tastebuds going with Beefy’s Gluten Free Pies. Above middle, eco-friendly Native Box products can be delivered straight to your door. Above right, Think Vitality Nutrition for health and wellbeing.

Beefy’s pies now gluten free Beefy’s Gluten Free Signature Steak Pie (above left) is the only coeliac endorsed steak pie in Australia. Imagine having an award-winning pastry chef as a father but never being able to sample his pies?! That has been the life for Michael Hobbs, son of Beefy’s Pies owner Mark Hobbs, for the past 10 years. Michael, 13, was diagnosed with coeliac disease when he was three. It was the key inspiration behind the Hobbs family’s new gluten free steak pie. “We wanted Michael to feel ‘normal’ in his own home, so we made it a rule that we would all support him by going glutenfree each dinner time, which meant no Beefy’s Pie nights,” Mr Hobbs said. “And eating out or buying takeaway food is a particularly challenging time for the whole family. “The positive feedback we have received about the pastry and the flavour has been overwhelming”, said Mark. The gluten free meat pie was released earlier this month. www.beefys.com.au native box direct to your door Native Box continuously searches for the best natural eco-

friendly products to save you time, money and disappointment. Their members are not customers, they are a community of likeminded, health conscious people with the power to evoke real change. Each month customers receive a variety of the best natural and eco-friendly goodies delivered to their door containing products from a broad range of areas including, skin care, health and wellbeing, household goods, cleaning products etc (above middle). Each month there are new and exciting samples for customers to try in the comfort of their own home. Best of all it’s also all gluten free. www.nativebox.com.au THINK vitality nutrition Think Vitality Nutrition makes great tasting 100 per cent Natural Protein Superfood Blends (above right) and Bars. They are made with the ultimate convenience in mind, motivating people to integrate better nutrition into their busy lives in a gentle and holistic way. The blends and bars are made from organic whole superfoods ground down maintaining all the natural benefits of each ingredient. Think Vitality Nutrition is chemical free, preservative and additive free, gluten free,


yum. | table talk

on the shelf newbies

san remo San Remo has added two new products to its gluten-free range www.sanremo.com.au

Pictured above, yum. gluten free magazine aprons, for all those proud gluten free cooks out there.

GMO free and dairy free. The 100 per cent natural ingredients are rich in essential nutrients, vitamins and minerals which are easily absorbed by active tissue and not an empty calorie fix for fat cells. All health and fitness goals begin on the inside. www.facebook.com/ThinkVitalityNutrition

cookie monster The new Byron Bay Chai Latte Cookie www.cookie.com.au

Look stylish at the bench with your yum. apron! Need an apron? Look no further! We at yum. gluten free have released a limited number of these beautiful aprons, so get in quick. Perfect for Motherâ&#x20AC;&#x2122;s day or as an Easter gift. We love the quality and thickness of this 100 per cent cotton drill 300gsm apron with an adjustable neck strap and artwork is printed with non-toxic ink for all your food preparation. www.yumglutenfree.com.au/shop calling pie perfectionists If you are a baker with a penchant for producing perfect pies and pasties then you need to be a part of Australiaâ&#x20AC;&#x2122;s Best Pie or the Great Aussie Pastie Competition. This year, for the first time, theyâ&#x20AC;&#x2122;ve added a gluten free category and this has sparked excitement from a new generation of bakers dedicated to servicing this growing market segment. With entries coming from all around Australia, this competition is one of the highlights of the Foodservice Australia show. www.foodserviceaustralia.com.au

penne pasta

Barilla launches gluten free pasta in Australia www.barilla.net.au


yum. | p a n a c h o c o l a t e

A NOT-SO GUILTY PLEASURE {

T h e M e l b o u r n e - ma d e ch o c o l at e o n e v e r y b o d y ’ s l ips Words Michelle Dryburgh

What could be better than a rich, indulgent chocolate bar that’s raw, organic and allergy free? How about an entire chocolate shop full of handmade chocolates, ganache, cakes and slices – where everything on the menu is gluten free, dairy free and contains no refined sugar? Pana Chocolate offers up the best of both worlds, with a line of deliciously healthy chocolate bars and an indulgent array of sweet treats at the always-busy chocolate shop in Richmond. The chocolate bars started appearing on shelves in health food stores in 2011. Their creator, Pana Barbounis, says the chocolate shop was a natural progression – opening its doors on Church Street in August 2013. It is believed to be the first dedicated raw, vegan dessert shop in Australia. Pana is a vegan with a lifelong career in hospitality, a strong appreciation for organic, natural food, a love of chocolate and a passion for the artisan way. With a broad background in hospitality, he has worked in wholesale catering and as the director and owner of several cafes and restaurants in Melbourne for the past 20 years. He is passionate about raw and slow-cooked food, but flavour is always paramount - and Pana enjoys bringing people together to experience the enjoyment of cooking food through love, health and happiness. A father of three, Pana wanted to produce a nourishing chocolate that everyone, including his young children, could enjoy. As a result, Pana Chocolate is full of antioxidants, amino acids, vitamins and minerals – and flavoured only with natural, organic ingredients like nuts, goji berries, coconut flakes and pure essential oils. Pana ensures only the best quality organic ingredients are used to deliver the best flavours, texture and taste in a very balanced way.

}


yum. | p a n a c h o c o l a t e

Coconut and Goji is now the top selling Pana Chocolate bar, followed closely by the recently released Sour Cherry and Vanilla. “Besides it being so delicious, it’s hard to say what makes it such a hit, but I think goji berries are still riding high on the super-food ‘essentials’ list,” said business development manager Michael Buschel. It didn’t take long for health-conscious chocolate lovers to discover the Pana range, quickly opening opportunities for international export. The bars are now available at selected health food stores and pharmacies right across Australia, or you can order online and have them delivered straight to your door. And if you’re travelling overseas, you can still get your Pana Chocolate fix, with stockists in Germany, Norway, Iceland, Slovenia, Japan and Singapore. “Everywhere we go around the world, our chocolate bars receive the same positive reaction,” Michael said. “On the Pana Chocolate Shop front, we are looking into

opening more stores in other cities around Australia and maybe even a pop-up shop or two overseas.” The sweet aroma of Pana’s chocolaty treats lures flocks of chocolate lovers to the boutique shop. The sweets that lay in wait are far more than just your average dessert. Each piece is a lovingly made, hand-crafted, work of art. And to be honest, they look too good to eat. (But they taste too good not to.) Most of the delectable creations are topped with a delicate and intricate garnish of nuts or dried fruit, and the offerings change daily to showcase the creativity and extraordinary talent of the Pana Chocolate team. Among the most popular temptations are Holy Fudge – a nutty, chewy fudge-centred cube, covered in the signature raw Pana Chocolate, the Vespa Wheel – a jam filled, chocolate coated crunchy buckwheat biscuit, and the Peanut Butter Brownie – which is exactly what it sounds like. And all equally delicious! “Now that we have the Pana Chocolate shop in Richmond, we have a lot more time for experimentation with flavours


yum. | p a n a c h o c o l a t e

and ingredients,” Michael said. “We closed the shop for the entire month of January this year and reopened in February with a whole new range of desserts and treats. There is no set process for product ideas, although Pana often sets aside a day for himself to experiment with new ideas. “We also have a passionate raw foodie and a qualified pastry chef in charge of creating the magic in the shop.” All of this magic happens with the help of a team of 30, working across two kitchens – one dedicated to the chocolate bars and the other to the shop desserts - in the vibrant heart of Richmond. Michael said the brand also relied upon a greater reach of people including distributors, retailers, suppliers, designers and of course, their loyal customers. But this is far from a mass-production chocolate factory. As the original founder, Pana maintains a close, hands-on involvement with all creation and production processes.

To maintain product quality, Pana Chocolate creates small batches of 150 bars at a time – each batch taking around one hour to hand ladle and hand wrap. “The production process involves weighing all the ingredients, mixing and melting the wet ingredients, never going above 45 degrees Celsius, then we add the dry ingredients and essential oils,” Michael said. “Everything is then mixed by hand and put in the setting fridge before wrapping.” Even the wrapping is a carefully considered, earth-friendly product. All packaging is Australian made and recyclable, printed locally in Melbourne by Australian-owned companies using soy-based inks and 100 per cent recycled cardboard and foil. “At Pana Chocolate we live by the motto ‘love your insides, love the earth’,” Michael said.


yum. | p a n a c h o c o l a t e

“We want our chocolate to be good for you, but we also want to be kind to our earth. “We go to a lot of effort to bring you your chocolate in beautiful packaging that you love and loves you back.” Nurturing the earth and embracing its natural wonders is the very essence of Pana’s work. He is an advocate of the benefits of a raw and vegan diet, for both people and the planet, which are combined beautifully in the Pana Chocolate desserts and chocolate bars. To be considered raw, all ingredients must be maintained below 45 degrees Celsius – preserving the nutrients of the cacao bean.

including cancer and cardiovascular disease. “There is a growing awareness of the food we are eating, especially with the growing number of allergies and intolerances,” Michael said. “With so many processed, pre-packaged foods dominating our supermarket shelves, we run the risk of not connecting the food we eat to the earth. At Pana Chocolate, we believe in conscious eating - actually thinking about where our food comes from and what it is we are putting into our bodies.” You’ll find more mindful health messages like these, along with tantalising images of the chocolate shop fare, on the Pana Chocolate Facebook page.

Containing more antioxidants than blueberries, red wine and green tea, raw cacao is one of the most antioxidant rich food sources in the world.

You can also read more about the chocolate making process and order Pana Chocolate bars online at www. panachocolate.com. Hop to it, there’s a Happy Easter Gift Box available just for April!

It also belongs to the polyphenol family which has been said to assist with the prevention of degenerative diseases

www.panachocolate.com www.instagram.com/pana_chocolate


yum. | shopping list

Hop to it { add these easter goodies to your shopping list this month

}

2.

3.

1.

9.

4.

8.

7.

6.

stockists 1. Chocolate Easter Eggs www.confectioneryaus.com.au, 2. Animal Egg Cups www.larkstore.com.au, 3. Banjo The Carob

Bunny Easter Egg www.thecarobkitchen.com.au, 4. Yummy Chocolate Lunch Box, www.larkstore.com.au, 5. Chicks Melamine Small Plate, www.larkstore.com.au, 6. Sweet As - No Added Sugar 130g Easter Bunnies Multi Pack www.sweetwilliam.com.au, 7. Plain Wooden Nesting Eggs ( Set of three) www.larkstore.com.au, 8. Sweet As - No Added Sugar 130g Easter Bunnies Multi Pack www.sweetwilliam.com.au, 9. organic dairy free rice milk half-eggs www.biome.com.au

5.


yum. | shopping list

easter yum { add these easter goodies to your shopping list this month

}

1.

3.

2.

8. 4.

9.

5.

7.

6.

stockists 1. Brown Moss Rabbit www.hardtofind.com.au, 2. Carob Almond Bar www.thecarobkitchen.com.au, 3. Boxed Pas-

tel Bunnys www.freckleberry.com.au, 4. Alpha Chocolate Easter Eggs, www.confectioneryaus.com.au, 5. Kinnertonâ&#x20AC;&#x2122;s dairy free luxury dark chocolate Easter egg www.glutenfreeshop.com.au, 6. Chick Melamine Cup, www.larkstore com.au, 7. Little Veggie Patch Co, Carrot Seeds www.littleveggiepatchco.com.au, 8. Sweet William Easter Bunny www.sweetwilliam.com.au, 9. Easter Egg Stamp kit www.larkstore.com.au


yum. | shopping list

Hop to it { add these easter goodies to your shopping list this month

}

2.

1.

4.

5. 9.

8.

7.

6.

stockists 1. Red Lily Baking Mould www.hardtofind.com.au, 2. Moo Free Dairy Free Easter Egg www.moofreechocolates.com, 4. Chocolate Easter Bunny Stud Earrings www.hardtofind.com.au, 5.organic dairy free rice milk eggs www.biome.com.au, 6. Sweet Heart Cookies, The GF cookie, www.madeit.com.au/theGFCookie, 7. Kinnertonâ&#x20AC;&#x2122;s dairy free luxury dark chocolate Easter egg www.glutenfreeshop.com.au, 8. Choc X Bun www.naturallyglutenfree.com.au, 9. Hot Cross Buns www.pure-bred.com


yum. | shopping list

easter yum { add these easter goodies to your shopping list this month

}

2.

1.

3.

4.

8. 7.

6.

5.

1. Inca Berry Tang, Rawsome, www.gorawsome.com, 2. Rabbit Night Light www.larkstore.com.au,3. Moo Free Dairy Free Easter Egg www.moofreechocolates.com, 4. Vintage Chocolate Tin www.larkstore.com.au, 5. Moo Free Dairy Free Chocolate Box www.moofreechocolates.com, 6. Felt Hot Cross Buns www.madeit.com.au/WombatsPicnic, 7. Simply Wise Hot Cross Buns www.momentumfoods.com.au, 8. Easter Gift Box www.panachocolate.com

stockists


yum. | sweet william

sweet salvation {

H av e y our E aster e g g , an d eat it too

}

Words Michelle Dryburgh

It’s Easter – the sweetest time of the year. That means hot cross buns and chocolate Easter eggs, but for coeliacs it can be a distressing time trying to find suitable treats. However, the allergic and intolerant no longer have to go without this Easter. Sweet William has launched its gluten-free, dairy-free and nut-free seasonal Easter range, including the Rice Crackle Easter Bunny (75g), 12-pack of Easter Bunny faces (150g) and the no-added-sugar 10-pack Sweet As variety. The Easter range complements the mainstays of the Sweet William product lines. There’s dairy-free blocks and bars in a range of flavours, including the new dark 70 per cent cocoa, chocolate chips, mini-bar multi packs and chocolate spread. The Sweet William Sweet As label also provides a no-addedsugar version of each product suitable for diabetics and others limiting their sugar intake. Sweet William has been catering for special dietary and allergy needs since 1999. Originally trading as The Soy Chocolate Company, the dairy-free chocolate alternative

soon gained international recognition winning Best New Retail Product at the 1999 Sydney International Fine Food Fair, and was showcased at the prestigious SIAL exhibition in Paris in 2000. The product was then distributed through Woolworths and Coles before expanding to the United Kingdom in 2003. In 2004, the company became Sweet William, converting all manufacturing at the Sydney factory to gluten free and later nut free, before launching the first no added sugar bar in 2005. All Sweet William products are also free from preservatives, artificial colours and sweeteners, and officially certified vegan, Kosher and halal. Sweet William products are sold in leading department stores, supermarkets, health food stores and pharmacies throughout Australia and New Zealand, and exported to the United Kingdom, Europe, South-East Asia and the Middle East. www.sweetwilliam.com.au


Anzac Biscuits Preparation Time: 15 min

GLUTEN FREE

Live Life Well

Cooking Time: 18 min

Makes: 24

Ingredients 1 cup Orgran All Purpose Plain Flour 1 cup rolled rice flakes 1 tbsp rice bran 1 tbsp Orgran GFG Gluten Substitute ½ cup caster sugar ¾ cup desiccated coconut 125g butter or salt reduced monounsaturated margarine 2 tbsp golden syrup* 1½ tsp vanilla essence 1½ tsp bicarbonate of soda 1 tsp boiling water * Treacle, honey or maple syrup can be substituted for golden syrup.

Method 1. Preheat oven to 160ºC / 325ºF. 2. Prepare 2 flat oven trays by spraying with cooking spray. Line base of trays with baking paper. 3. Sift flour into a large mixing bowl. Add rice flakes, rice bran, gluten substitute, sugar and coconut and mix well. 4. Place butter into a small saucepan and melt over a gentle heat. Stir in golden syrup and vanilla. OR Place butter into a small microwave-safe bowl. Cover and microwave on high for 40 seconds or until butter is melted. Stir in golden syrup and vanilla. 5. Mix bicarbonate of soda with boiling water and add to warmed liquid. Stir liquid into dry ingredients and mix well. Mixture should be a moist consistency. 6. Lightly dust hands with flour and roll portions of mixture into balls approximately the size of walnuts and place onto prepared trays. Use a fork dipped in flour to press flat. 7. Place into a moderate oven and bake for approximately 18 minutes or until light golden brown and cooked. 8. When cooked, remove from oven and leave on trays for 2 minutes. Loosen biscuits and leave on trays to cool. 9. When cold, store biscuits in an airtight container.

Download the FREE Orgran Recipe App today on iPhone or Android. For 300+ more ideas how to use Orgran Gluten Free Flours and Custard Mix, download the FREE Orgran Recipe App for iPhone or Android today!

www.orgran.com


ah choc


Jasmine Ann Gardiner The Gluten Free Scallywag

hint of colate

Chocolate is an indulgence that the majority of us love, whether it be white, milk or dark, we all have a preference. I can trace chocolate back through my life from childhood birthday cakes, to Billabong icypoles on the beach and the Nutella crepes I had with my Mum and Nan in Paris when I was 13. Then there was the chocolate-coated minties I made with friends in high school, and the chocolate cake my mother-in-law made as part of the dessert table at our wedding. Memories are often accompanied by chocolate. One childhood memory that always confused me was why Bugs Bunny ate carrots all the time and yet the Easter Bunny ate chocolate. Perhaps Bugs Bunny is dairy intolerant and the Easter Bunny doesn’t like carrots? Or maybe the Easter Bunny needs a high antioxidant (read: dark chocolate) diet and Bugs Bunny is living a vegan wholefood lifestyle? I’m not quite sure, but I do know that I can’t live on sweet or savoury foods alone. I like a mix of both in my diet, along with a healthy dose of exercise (which I’m sure both of those Bunnies get with all that hopping around!). I thought that instead of keeping the good and the naughty separate I’d have a play and mix them together this Easter for a feast that is full of both vegetables, fruit AND chocolate. Yep, chocolate for breakfast, lunch and dinner – get ready to hop into the kitchen because this carrot cake is good enough for breakfast* *Because carrots are totally a breakfast food, just ask Bugs Bunny!

www.glutenfreescallywag.com

Chocolate Chili See page 34 for recipe


y u m . | t h e g lu t e n f r e e s c a l ly wa g

Banana Nutella Swirl Pancakes with Strawberry Sauce {

I ng r edients

}

150g plain gluten free flour 1 teaspoon gluten free baking powder 1 egg 250ml (1cup) buttermilk 1 over ripe banana, mashed 1 tablespoon Nutella (or Âź cup milk chocolate chips) Butter, for greasing

{ strawberry sauce } Remove greens from 250g washed fresh strawberries and quarter. Place in a small saucepan with 1 teaspoon water and 2-3 teaspoons raw sugar. Cook over medium low heat, stirring occasionally to stop catching, for 3-5minutes to soften strawberries. Remove from heat to cool and allow the sauce to go slightly jammy. { pancakes } Whisk together the flour and baking powder in a medium bowl. In a separate bowl whisk together the egg, buttermilk and banana. Stir into the flour to form a relatively smooth batter (the banana will make it a little lumpy). Gently fold through the Nutella.

Place 1/3 cup pancake batter in the pan (you can do more at a time if youâ&#x20AC;&#x2122;re using a large frypan) cook for about 2 minutes until bubbles appear on the surface. Using a metal fish slice flip the pancake over and cook a further 1-2 minutes until golden. Transfer to a plate and continue with the remaining batter. When all the pancakes are cooked serve with some of the strawberry sauce and a dollop of natural yoghurt, or cream if you want a naughtier option for breakfast! + Serves approx 6 + Preparation: 5 minutes. Cooking time: 15 minutes.

Heat a frying pan over medium heat and melt a small knob of butter.

gluten free


y u m . | t h e g lu t e n f r e e s c a l ly wa g

Chocolate Chilli

{

I ng r edients

}

1 tablespoon oil 1 red onion, finely diced 1 large green capsicum, diced 2 cloves garlic, crushed 1 teaspoon chilli flakes ½ teaspoon ground cumin ¼ teaspoon mild paprika (use hot if you prefer spicier foods) Pinch salt 1 corn cob, kernels removed 2 x 400g tin tomatoes 1 x 400g tin mixed beans or kidney beans 1 tablespoon grated dark chocolate ¼ cup chopped coriander

Heat oil in a large heavy-based pot over medium heat, add the onion, capsicum and garlic and sauté for five minutes until soft. Add the spices, corn and tomatoes, stir and simmer over medium – low heat for 20 minutes. Stir in the beans and chocolate. Cook a further 5 minutes or until the chilli has reduced to a thick consistency. Stir in the coriander. Serve piping hot on a baked sweet potato with grated cheese, avocado and sour cream (or Greek yoghurt for a lighter version).

gluten free

To serve as a delicious nachos sauce, simply cook a further 5- 10 minutes for a thicker sauce. Store chilli in an airtight container in the fridge for up to five days, reheat in a heavy based pot over a low flame or microwave on medium. + Serves 6 + Preparation: 10 minutes. Cooking time: 45 minutes.

vegan


y u m . | t h e g lu t e n f r e e s c a l ly wa g

Cocoa Rubbed Lamb with Minted Peas and Potatoes {

I ng r edients

}

1kg butterflied lamb shoulder 2 gloves garlic crushed 1 tablespoon cocoa ½ teaspoon cinnamon ½ teaspoon ground cumin Generous dash of mild paprika Pinch salt 2 brown onions Preheat oven to 200°C. Peel onions and quarter, arrange closely on a baking tray and drizzle with a little olive oil. With a small blade slice half a dozen holes into the top of the lamb, about 1cm deep. Press the garlic into these crevices. Stir together the cocoa, cinnamon, cumin, paprika and salt together in a bowl and rub over the lamb getting the chocolate rub all over it. This will get a little messy as the cocoa mixes with the lamb juices. Place the lamb on the onions and cook in the preheated oven

for approximately 30 minutes. Reduce heat to 180°C and continue cooking for a further 1520 minutes for medium-rare lamb. If you lamb is quite thin you may not have to cook it this long. Remove from oven and cover with foil to rest for ten minutes. Serve with minted peas and potatoes. + Serves 4-6 + Preparation: 5 minutes. Cooking Time: 45 minutes.

minted peas and potatoes To make the minted peas and potatoes, boil 10 gourmet potatoes until tender, throw in 1 cup of frozen peas in the last three minutes. Drain and refresh in cold water, to stop the cooking process. Finely chop a small handful of parsley and mint. Stir through the herbs and a generous couple of pinches of salt and pepper with the peas and potatoes with a glug of good quality olive oil. Serve warm.

gluten free


Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com


y u m . | t h e g lu t e n f r e e s c a l ly wa g

Carrot Cake with White Chocolate Cream Cheese Frosting {

I ng r edients

}

4 eggs 310ml vegetable oil 1 teaspoon vanilla 280g castor sugar 300g gluten free plain flour 1 teaspoon gluten free baking powder 2 teaspoon bi-carb soda 3 teaspoon cinnamon ¼ teaspoon nutmeg 325g grated carrot Frosting

250g cream cheese, at room temperature 50g butter, at room temperature 125g white chocolate, melted and cooled 90g (¾ cup) gluten free icing sugar 1 teaspoon vanilla

{ cake } Preheat oven to 170°C. Grease and line two 20cm springform baking pans. In a medium bowl whisk together the eggs, oil, vanilla and sugar until thick and sugar has dissolved. Set aside.

Beat in the cooled, melted chocolate. Finally beat in the icing sugar and vanilla and beat for a minute until smooth and fluffy. {To assemble the cake } With a sharp serrated knife, slice a thin layer off the top of each cake to make them level. Place one cake on serving platter and dollop just under half of the frosting on top. Spread out to the edge. Place the other cake bottom side up on top. Spread the remaining frosting on top.

In a large bowl whisk together the gluten free flour, baking powder, bi-carb soda, cinnamon and nutmeg. Stir in the carrot to combine until coated with flour. Add the egg mixture and mix until just it’s just come together. Pour into tins and bake for 40-45 minutes, a skewer inserted should come out clean. Cool in tin for 10 minutes and then turn onto a wire rack to cool completely.

Decorate with pumpkin seeds. Some toasted coconut and diced apricot on top is also lovely. To frost edges of the cake simply double the frosting recipe.

{ frosting } Beat the cream cheese and butter until smooth, about 30 seconds.

Cake will keep for three days in an airtight container.

gluten free


y u m . | t h e g lu t e n f r e e s c a l ly wa g

White Chocolate and Stone Fruit Tea Cake {

I ng r edients

}

130g butter, softened 100g brown sugar 2 teaspoon vanilla 2 eggs 110g plain gluten free flour Heaped ½ teaspoon cinnamon 160g almond meal 200ml buttermilk 100g (½ cup) white chocolate chips 4-5 pieces stone fruit such as plums, apricots, peaches and nectarines, remove stones and cut into thin wedges

Preheat the oven to 170°C. Grease and line a 20cm round springform tin.

Sprinkle the remaining chocolate over the batter and then gently press in the stone fruit wedges, so they are half into the batter, half out.

Beat together the butter, sugar and vanilla until thick and creamy.

Bake for approximately 1 hour and 10-20 minutes - a skewer inserted should come out clean. If fruit is beginning to burn, cover with foil.

Add the eggs one at a time to combine, beating only until just combined. If the mixture starts to curdle throw in a tablespoon of the flour..

Allow to cool in tin for 10 minutes before carefully removing from the tin. Allow to cool to room temperature before serving with cream or ice cream.

Whisk together the gluten free flour, cinnamon and almond meal. Add this to the batter in two batches alternating with the buttermilk until just combined. Stir through half of the white chocolate chips.

Cake will keep for up to three days in an airtight container. + Serves 10 + Preparation: 15 minutes. Cooking time: 1hr 20 minutes.

Pour the batter into the baking tin and smooth out the top.

gluten free


Available at

Available at


yum. | gingerbread folk

THE GINGERBREAD MAN YOU CAN CATCH ...AND EAT {

B r inging back a fa v o u r ite chi l dh o o d t r eat f o r C o e l iacs } Words Michelle Dryburgh

Most mothers tell their children not to play with food. But when it comes to building a gingerbread house – that rule flies well and truly out the window. Building a house out of gingerbread is the ultimate test of patience, craftsmanship and willpower. There’s only so long you can admire your masterpiece before taste testing – and then there’s the dilemma of where to take that first bite. Now the young and young at heart of the gluten-free community can join in the fun, with a new line of gluten-free gingerbread house kits and gingerbread men from Gingerbread Folk. Baked fresh in the Blue Mountains using only the finest ingredients, the gluten-free gingerbread is also dairy free, vegan, and contains no egg, artificial colours, flavours or preservatives.

small bakery and focus on developing a natural, nutritious and tasty product. “I have a background as an architect and I love design. I was drawn to the way I could use my icing like an ink pen to create intricate detail, similar to decorating traditional gingerbread cookies from Europe,” Karen said. “We were always interested in health and nutrition and I was determined to create a natural product free from colours, flavours and preservatives. As children came into my life, this has become increasingly important.” For the chocolate lovers out there, Gingerbread Folk has a new glutenfree option coming soon.

The business was established in 2000 by Karen Sharman and Dominic Mason, who devised the business plan during a roadtrip around Australia.

Gingerbread Folk also offers fundraising packs for schools and community groups, and has a strong ethical and philanthropic focus, currently supporting Stewart House which provides short-term respite for children in need from across NSW and ACT.

The couple left behind their hectic city lifestyles to open the

www.gingerbreadfolk.com.au


yum. | books

healthy reading material {

GLUTEN-FREE BOOKWORMS UNITE!

}

clean living cookbook By Luke Hines and Scott Gooding No matter how much exercise you work into your daily routine, you can’t be in optimal condition if you’re not eating right. With this in mind, Luke and Scott have created a collection of recipes that are easy to make, delicious to eat and, best of all, great for your overall wellbeing. The paleo diet - also known as the ‘caveman diet’ - is based around the belief that you should only eat what you can catch, pick from a bush or forage for. So cut out all those hard-to-digest grains and unnecessary sugars, and fill up on these delicious, nutrientdense meals for breakfast, lunch and dinner. www.hachette.com.au

Editor’s pick

Wholehearted food By Brenda Fawdon The legendary chef behind the popular Mondo Organics restaurant and cooking school, Brenda Fawdon, shares her lifelong love of real food to produce this fabulous collection of wholefood recipes. Founder of Australia’s first licensed organic restaurant, Brenda is passionate about using organic, unrefined and sustainable produce to create nourishing meals that promote vitality, good health and wellbeing without losing out on flavour. Wholehearted Food includes recipes for health promoting fresh juices, nutritious breakfasts and delicious meals that can be sourced from your veggie garden or local market, with alternatives for people who want their meals dairy-and wheat-free. This book celebrates a return to naturally organic real foods. www.bookworld.com.au

My Darling Lemon Thyme — Recipes from My Real Food Kitchen By Emma Galloway A collection of 100 of Emma Galloway’s favorite recipes that reflect her philosophy that natural, whole food should be flavorsome, fun and easy to prepare. It’s food as it’s supposed to be, eaten fresh from the earth to the kitchen, seasonal, nourishing and tasty. Lots of the recipes included in this book are Emma’s everyday go-to recipes, like gluten-free sourdough, which she makes nearly every day for her family, while others are inspired by childhood favorites: Emma grew up in a vegetarian household. There are also a few vegetarian versions of Vietnamese classics, which Emma has perfected after years of looking over her mother-inlaw’s shoulder. It’s a book for anyone who loves great food that is also good for you. www.mydarlinglemonthyme.com


y u m . | g e t SOCIAL

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA UNITE

}

purebred Delicious #gluten and #wheat free bakery range. A nutritionally balanced approach to #glutenfree baking :-) twitter.com/PureBredBakery

nutritionREpublic

the heatlthy chef

Since the launch of Nutrition Republic in late 2012, their focus has shifted greatly from sports supplements to natural health foods. Their main focus is natural, raw and organic products which are a major part of their organic espresso + elixir bar!

Purely delicious functional food for optimum health and wellbeing twitter.com/teresacutter

www.nutritionrepublic.com.au

follow us !

deglutenous

The natural nutritionist

Deglutenous is all about living gluten free. They love food, eating out, cooking, researching gluten free things, creating recipes...oh and did we say food?

Steph Lowe, BSpExSc MHumNutr, is The Natural Nutritionist. Sheâ&#x20AC;&#x2122;s all about sports nutrition and high performance weight loss with gluten free, sugar free and delicious food. You really are what you eat!

www.facebook.com/deglutenous

www.facebook.com/ thenaturalnutritionist

Follow our team on Instagram and join us on our gluten-free adventures around Australia! You can find us here: Instagram

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yum. | angieglutenfree

NOURISHING WELLNESS {

A ngie l i v es , eats an d teac h es g l u ten free

}

Words Michelle Dryburgh

It’s the great irony of working in the wellness industry – being so busy helping others, you forget to look after yourself. Angie Cowen was headed down that exact path when she made the decision to live gluten free. After suffering repeat bouts of glandular fever and tonsillitis, her immune system was weakened and antibiotics were no longer effective. Wanting to restore her health naturally, she turned to food and eliminating gluten was the first step. Today she shares her tried and tested remedies and recipes for good health through cooking classes and workshops across Australia as well as her new e-cookbook. Angie also caters for weddings and corporate events, and treats her online following to tempting images of her gluten-free creations. “Angie Gluten Free was born out of that love for good food, health and necessity,” she said. Angie said it was the culmination of many life lessons and experiences along the way. After leaving her career in the music industry in 2008, Angie decided to explore her love of yoga and complete her yoga teacher training. That led her to an aspiring health and wellness retreat at

Mount Seaview, an hour inland from Port Macquarie, where she began her career as a chef. Eventually taking over the restaurant and completing her wholefood chef training with Jude Blereau in Perth in 2010, Angie discovered her passion for nourishing people with food. Surrounded by food, and lots of it, she soon realised she would need to make a conscious decision about her own diet. “I discovered the food I was eating was either going to enhance or deplete my health and so the journey began,” she said. “I get very excited about farmers’ markets, buying fresh seasonal produce and creating meals that allow the food to decide where the flavours go. When working with seasonal produce, and such beautiful flavours, it’s hard not to create something spectacular, simple and delicious.” Catch Angie at: Wellness Woman – “A successful business and health, can we have both?” panel discussion on April 29 at NSW Writers Centre in Rozelle, Sydney. Women in the wellness industry can enjoy networking and a GF wholefoods breakfast. www.angieglutenfree.com


yum. | mondo organics

NATURALLY GLUTEN FREE { BRISBANE RESTAURANT MONDO ORGANICS HAS BECOME A SAFE H AV E N F O R C O E L I A C S

}

Words Michelle Dryburgh

If you build it, they will come. That has certainly been the case for Mondo Organics since arriving on the Brisbane restaurant scene 14 years ago. But chef and owner Brenda Fawdon never expected “they’” would be the growing community of people with gluten, dairy, nut and wheat intolerances, as well as vegans and vegetarians. “We never set out to target that market and we never advertised the restaurant that way, but it came with the territory,” Brenda said. “Using organic ingredients you naturally become an expert on food allergies and intolerances. We embraced it, whereas a lot

of restaurants still don’t want to know about it. “It’s part of what we do and we’re good at it, I think one of the best in Brisbane. And we’ve been doing it for so long, it’s who we are now, it’s just part of what we do.” That enthusiasm has seen Mondo attract a team of professional and passionate staff who share Brenda’s values and love of organic, natural wholefoods. And they live, eat and breathe the organic life. One apprentice chef lost 60kg on a gluten-free, vegetarian diet while Brenda has shed 12kg in just six weeks after recommitting to a healthy


yum. | mondo organics

Pictured from left, Brenda in one of her cooking classes, one of Mondo Organics’ amazing dishes from their new menu and, above right, Head Chef Paul cooking up a storm.

eating plan. Her partner is both gluten and dairy intolerant, therefore Brenda eats very little gluten herself, and believes in eating a nutrient-rich, balanced diet and staying active to achieve optimum health. Brenda has declared 2014 a year of personal transformation, engaging health professionals to help her get back on track after spending almost all of last year producing her book, Wholehearted Food. By the time of the book launch in October, Brenda was physically and emotionally exhausted. “What I thought would take me three months, took me nine, but once you’re down that rabbit hole, there’s no coming back up,” she said. “I put on a lot of weight spending every spare moment in front of the computer. I have another 20kg to lose, but for my age and being in hospitality for 32 years, I’ve probably done pretty well.” Now a published author, Brenda is still spending some time away from the restaurant as a guest speaker and presenter. But she has resumed teaching cooking classes on super foods, wholefoods and the health benefits of organics as well as working at the restaurant, especially on weekends. She also

also helped create the new autumn breakfast menu, which is packed with soul-warming gluten-free options like spiced rolled-rice and date porridge, poached pears, sweet potato hash cakes, and classic favourites like omelettes and bacon and eggs served on gluten-free toast. Brenda aims to keep the Mondo Organics menu fresh, inspiring and as affordable as possible, but admits the rising cost of living is having an impact on the food choices people make. Despite the pressures, organic produce continues to be one of the largest-growing food sectors, and Brenda believes more people will make the switch. “It certainly makes life tougher for us buying quality, organic produce and most people don’t have the budget to eat out that they once did. But nothing makes me happier than serving up organic produce like fresh, local leaves and raspberries. “I enjoy what we do here and I love making a difference, to the lives of the people who work here, the farmers we support, and the people who enjoy our food. That feels good.” www.mondo-organics.com.au


yum. | mondo organics

Chocolate dandelion puddings {

I ngredients

}

300g unsalted butter 300g quality dark chocolate, broken into pieces 1 cup rapadura sugar 8 eggs 1 pinch sea salt ¼ cup brown rice flour ¼ cup hazelnut meal ¼ cup raw cacao powder, sifted 2 tablespoons roasted dandelion root, finely ground (optional) Vanilla ice-cream or whipped cream and fresh berries, to serve

Preheat oven to 160°C. Grease and flour 4 x 10cm or 8 fondant pudding moulds. Heat butter and chocolate in a double boiler on a gentle heat until just melted. Remove from heat and whisk until smooth and cooled slightly. Whisk in sugar, eggs and salt until smooth. Combine flour, hazelnut meal, cacao and dandelion in a small mixing bowl. Fold through chocolate mixture until just combined; don’t over-mix. Pour batter into prepared tins to almost full and bake for 15 minutes or until edges are just set. The centres should

gluten free

be still very wet and a little sunken, at this stage. Remove puddings and cool in their tins. When cool, carefully remove from tins and serve. Puddings will keep covered in fridge for up to three weeks. To serve, preheat oven to 180°C. Place puddings on baking sheet and heat for 8 to 10 minutes or until just warm. Serve with vanilla ice-cream or whipped cream and fresh berries. Makes 4 x 10cm springform tins or eight fondant pudding moulds. + Serves 8 +

SOY free


easter harvest Recipe Lisa from Harvest Breads, www.facebook.com/harvestbreads Photography Delyse Baldwin, www.jasperandruby.com.au


yum. | easter harvest

CHOCOLATE CUPCAKE NESTS {

Ingredients

}

250g butter 250g sugar 1 tablespoon vanilla essence 300g self raising gluten free flour 3 tablespoons gluten free cocoa 4 eggs, beaten

Gânache NEST DECORATION 1 cup dark chocolate buttons ½ cup cream Foil coated gluten free chocolate eggs

Preheat oven to 180°C. Cream butter and sugar, add vanilla and eggs and mix through gently. Fold in dry ingredients and pour into cupcake cases placed inside patty trays/muffin tray. Bake at 180°C for 15-20 minutes until cooked (when they gently bounce back with a touch). Cool on a wire rack. Gently melt chocolate and cream together to make ganache, and place in a piping bag with small round curves to achieve the nest look. Place chocolate eggs in nest, voila! + Makes approximately 16 large cupcakes +

gluten free

SOY free


yum. | easter harvest

CHOCOLATE BREAD { W ET I NGRED I ENTS

}

2 cups milk of your choice 2 eggs, lightly beaten 1 tablespoon vanilla essence 1 cup dark chocolate buttons ¼ cup cream 1 tablespoon vanilla essence

{ d r y I NGRED I ENTS

}

2 ½ cups gluten free bread mix 150g gluten free cocoa ½ cup sugar 10g xanthan gum, if your bread mix doesn’t contain any 10g dried yeast

{ s e r v i n g s u g g e s t io n s } fresh berries mascarpone or honeyed ricotta

Preheat oven to 180°C and grease two loaf tins.

an hour (until it’s almost doubled in size).

Melt gently together the cream and chocolate buttons.

Bake for 30-40 minutes until cooked. Serve with fresh berries, coulis and a dollop of mascarpone or honeyed ricotta.

Add all the wet ingredients to the bowl of a mixer with a dough hook attachment. Add the dry ingredients and mix on medium speed for about five minutes. Pour into bread tins and let rest for ½

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+ Makes 2 loaves +

SOY free


yum. | easter harvest

CHOCOLATE ORANGE HOT CROSS BUNS {

Ingredients

}

1 ½ cups warm milk of your choice

Zest of 1½ oranges

20g dried yeast

½ cup fresh orange juice

1 tablespoon sugar

2 eggs, lightly beaten

500g gluten free flour bread mix

1 cup dark chocolate buttons

1 tablespoon xanthan gum, if your bread mix doesn’t have any { cross }

1 teaspoon salt

2 tablespoons gluten free flour

2 tablespoons gluten free cocoa

1 teaspoon sugar (optional)

3 teaspoons mixed spice

3 tablespoons water

3 teaspoons cinnamon 1 cup sultanas

{ GLAZE }

½ cup mixed peel

½ cup warmed apricot jam

Preheat oven to 200°C and spray/line a large baking tray. Combine warm milk, yeast and sugar and set aside for 10 mins to activate. In another bowl combine bread mix, xanthan gum, salt, spices, dried fruits and choc buttons. Stir well. Add yeast mixture, eggs and orange juice to dry mix. Mix with a dough hook attachment for about 5 mins on medium. Shape into buns and place on tray for 30-40 mins to prove.

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{ Crosses } Mix together ingredients into a paste. Pipe lines over the buns to form the crosses. Bake at 180°C for 25-30 minutes until cooked. { Glaze } With the warm apricot jam and serve. { OPTIONAL } To makes these really orangey, replace ½ cup milk with ½ cup fresh orange juice, and a couple of drops of pure orange essential oil.

+ Makes 12 buns +

SOY free


yum. | rawsome chocol ate

HOT CHOCOLATE { Y o u r fa v o u rite g l u te n - free s weet treat get s n aked

}

Words Michelle Dryburgh

Even the most health conscious among us fall victim to the occasional sweet craving. When we do, guilt-free treats provide the ultimate indulgence without unwanted calories and nasty ingredients. The fast-growing raw food diet is a hot option with mindful sweet-tooths, but as Rawsome Foods founder Clive Kaicer found out, finding a convenient and healthy chocolate fix was no easy feat… until he developed Rawsome Chocolate. It’s organic, gluten-free, dairy-free, nut-free, soy-free and even kosher, with no cane sugar or agave. And it’s selling like hotcakes!

discovered, is low GI and has a lovely soft caramelised flavour to it. And unlike palm sugar it’s not bad for the environment or animals. It also provides the added benefit of nutrients and minerals other natural sweeteners don’t have. The coconut sugar provides a gritty and earthy texture to our chocolate that distinguishes it from the smoother and more delicate chocolates out there.

It’s been 18 months since Rawsome Chocolate was born. What inspired you to create a raw chocolate bar?

Our chocolate is made in a commercial community kitchen space. The kitchen has its roots deeply embedded in community projects and helping those less fortunate, feeding nearly 50,000 people last year alone, facilitating rehabilitation programs, gifting children in hospital with handmade biscuits, hosting meditation nights and hosting corporate teambuilding functions.

I personally had to have a change in my diet and lifestyle, but there was nothing in the market in the way of a healthy chocolate that would tick all the boxes I needed. This began an experiential era of making, mixing and exploring different foods and ingredients that I had never come across before. I came up with something that would satisfy my cravings after meals or an indulgent moment. Testing the chocolate creations on friends, the response was overwhelmingly positive. There are a few popular cane sugar alternatives now. How did you decide to use coconut sugar and coconut oil in your recipes? During the exploratory phase into my dietary requirements, I did a lot of research into varying recipes of raw chocolates, and discovered coconut oil’s many health benefits and decided to include it in the chocolate. Coconut sugar, I

Where is Rawsome Chocolate made, and what’s involved in the process?

We can’t give too much away, but our manufacturing process is somewhat different to your average chocolate making venture. We have tweaked and finely tuned our process to get to where we are today, and I have no doubt that it will change as we move forward.


yum. | rawsome chocol ate

Pictured above, Rawsome heavan. Above right, Jenny and Clive are the founders of Rawsome Chocolate.

What are people saying about Rawsome Chocolate? The response has been quite overwhelming, especially in the beginning. I had no idea I had created something so many people wanted or really enjoyed, let alone wanted more and more of. I am so deeply humbled to have created something that satisfies peopleâ&#x20AC;&#x2122;s cravings for a healthy, more mindful, alternative. Rawsome Foods donated $3000 to charities like Sea Shepherd and PETA and supported a range of community projects last year. Can you tell us more about this? My co-director Jennifer Kirschner and I have intentionally used Rawsome Chocolate as a vehicle to make a difference in the world. We are very passionate about animal welfare and believe these two groups make a positive, impactful difference. The bigger we grow, the more impact we can make, and this a driving motivator to grow our range.

in the very early days was a challenge, but by using my engineering and design skills I was able to provide solutions to the challenges I faced. Also, being versed in digital design skills has helped reduce costs and times to production for wrappers and procuring wrapping foils for example. Social media skills have definitely helped grow, and reach a greater community with our message. We see you have a new website coming soon. What else is new at Rawsome Foods? We will be running a series of blog posts by influencers in the health food space and another initiative like our previous Sugar Free September Food Journal. In the meantime we are working on and exploring some exciting new ideas and products including a lifestyle range and other health food products.

It sounds like business is growing quickly. Have there been any hiccups along the way?

Weâ&#x20AC;&#x2122;ve also expanded the team, calling on volunteers to help out with community development and management through event organisation and social media. The response has been overwhelming which highlights peopleâ&#x20AC;&#x2122;s hunger for this.

Every new step has had its hurdles. Scaling production

www.gorawsome.com


yum. | relauncher

alison morgan Relauncher

www.relauncher.com.au

Rich Chocolate Raw Tart { Crust } 2 cups activated mixed nuts 3 tablespoons organic coconut oil 1¼ cups desiccated organic coconut 2 tablespoons organic cacao powder 8 dates { Filling } Handful of berries 1½ cup coconut milk or cream 2 tablespoons organic cacao powder 1 tablespoon vanilla 2 tablespoons organic coconut oil 4 dates, pitted ½ teaspoon stevia { CRUST } Whizz up all the ingredients in a powerful blender. If you don't have a powerful blender, just whizz the ingredients in small batches. Pack the mixture into a lined cake dish. Place in the freezer while making the filling. { FILLING } Blend the dates, then remove from the blender and set aside. Whizz the coconut milk and stevia in the blender for 7 minutes (this helps slightly thicken the milk). If you have opted to use coconut cream instead, whizz the coconut cream in the blender for about 5 minutes. Add dates and the remaining ingredients (except the berries) to the blender and give it a quick blend to mix the ingredients thoroughly. Place the berries on the crust, then add the filling on top. Return to the freezer for approximately 4 hours. { SERVING SUGGESTION } You can choose to serve the tart before the inside sets. This will take around 3 hours. The outer edge will be set, but when you cut inside, the creamy mixture runs out. It tastes great this way against the crunchy crust!

gluten free

dairy free

SOY free

SUGAR free

Preservative

free


yum. | relauncher

CACAO Easter Balls

Choc Orange

1 cup desiccated organic coconut 1 cup shredded organic coconut ¼ cup raw organic cacao nibs 1 tablespoon organic coconut oil ¼ teaspoon Himalayan rock salt 1 tablespoon of spirulina 1 full vanilla bean ½ cup fresh mint, chopped ½ cup Medjool dates 1 teaspoon rice malt syrup 1 teaspoon cinnamon 2 tablespoon cacao powder

5 dates, pitted ½ cup organic coconut oil, melted 2 heaped tablespoon organic cacao powder 2 tablespoon natural peanut butter ½ cup activated cashews or natural peanut butter Pinch of salt 1 tablespoon vanilla extract Orange slices and grapes

Soak dates for about 4 minutes in boiling water. Once they are soft, discard the water.

Place dates and chopped vanilla bean into the blender and blend into a dough-like consistency. Place remaining ingredients into the blender. Roll mixture into balls. Cover balls in goji berries, desiccated coconut, or a mixture of cacao powder and desiccated coconut. Enjoy x

Place dates in the blender and pulse until they have broken up. Add in coconut oil, cacao powder and peanut butter (or activated cashews). Continue to blend until mixture resembles chocolate. Add in cashews and pulse until the nuts are at your desired consistency. Dip the orange slices in the chocolate and sprinkle with your choice of toppings. If you have made this recipe in a Thermomix, place the grapes in the Thermomix with the chocolate and place on reverse cycle to cover the grapes with chocolate. If you don't have a Thermomix, you can just stir the grapes through the chocolate. Place fruit in the fridge to set until you are ready to serve.

gluten free

dairy free

SOY free

SUGAR free

Preservative

free

gluten free

dairy free

SOY free

SUGAR free

Preservative

free


yum. | the carob kitchen

CAROB – THE NEXT SUPERFOOD? {

IT’S TIME TO FORGET EVERYTHING YOU THOUGHT YOU KNEW ABOUT THIS CLEVER BEAN

}

Words Michelle Dryburgh

The mere mention of the word carob brings back memories of that sickly sweet “fake chocolate” of the 1980s. Since then, carob has undergone a transformation and a small, family-run business in South Australia is leading the way. The Carob Kitchen produces a range of pure carob products including syrup, raw nibbles and roasted powder as well as a carob milk bar range that is blended with cocoa butter to create a smooth chocolate-like bar and snack-size treat. The Carob Kitchen has also released the new Banjo the Carob Bunny Easter Egg, just in time for this Easter. The Carob Kitchen adds minimal extra ingredients to its products, allowing the natural sweetness and flavour of the

carob plant shine through. And as owner and developer Sophie Richards explained, carob not only tastes good, it’s good for you too. All of the products are gluten free, caffeine free and contain no added sugar, preservatives or palm kernel oil. Carob is also rich in antioxidants, high in fibre and protein, and contains vitamins A, B, B2, B3 and D. “People still don’t realise carob is naturally sweet, not to mention all of the amazing health benefits,” she said. But carob isn’t just another passing fad. It’s been around for thousands of years, used by ancient cultures and known in the Bible as St John’s Bread. Sophie’s parents David and Carol


yum. | the carob kitchen

Pictured above, The Carob Kitchen team on their Port Elliot carob farm. Above right, the finished product.

Solomon also realised the plant’s potential, planting the first carob tree on their property in Port Elliot almost 20 years ago. A few trees soon became a few hundred, each taking 10 years to mature and start producing fruit. The Solomons then stockpiled the first few harvests, before venturing into manufacturing their own products. Sophie came on board and The Carob Kitchen was born in 2011, first producing the pure products before releasing the milk bar range in 2012. Sophie’s parents still work on the farm today, and while she wears many hats in sales, marketing and general management, when it comes to harvest time - it’s all hands on deck. “The beans are mechanically harvested by shaking the trees and collecting all the beans,” Sophie said. “We then store them in huge sheds for drying for 10 months before kibbling them and taking the seed out. “The trees are watered just once a year after harvest and grow green beans that turn brown in colour and ripen in March. It is actually the husk that is used to make syrup, powder and

nibbles. The nibbles are just the carob in its raw form.” The Carob Kitchen’s carob syrup is created by heating and reducing the carob in water, and makes a delightful hot or cold milk drink, or dessert topping. The roasted carob powder is roasted and finely milled, and can be used in baking. It’s also the main ingredient of The Carob Kitchen carob milk bar range. Two new products will be added to The Carob Kitchen range this year, although Sophie’s keeping quiet about what they are. She said growing the product range would create a greater reach and help spread the word about carob’s new identity. “They just take a lot of patience in getting them perfect as we don’t simply purchase our carob and make the product, we have to allocate each annual harvest so we can still supply to our customers,” Sophie said. “Carob is agriculture, relying on the elements, so it is always a little stressful leading into harvest, but the end result is always worth it.” www.thecarobkitchen.com.au


yum. | lunchbox

lifting the lid on kids' lunchboxes { PA C K I N G S C HOO L L U N C H E S C A N B E A D R A G B U T N O T W I T H T H E S E D E L I C I O U S R E C I P E S }

Recipes Kate Crocker of glutenfreeforlunchboxes, www.glutenfreeforlunchboxes.wordpress.com

balsamic rosemary, sea salt scrolls

spreading. Drizzle the remaining glaze across the tops of the scrolls, working in a quick side-to-side motion. Sprinkle with a little extra sea salt. Put tray into oven and bake for 20-25 minutes, until scrolls are golden. + Makes approximately 12 scrolls +

{ INGREDIENTS } 200g Carême gluten-free sour cream shortcrust pastry (or other ready-to-roll shortcrust pastry) 2 teaspoons rosemary leaves, finely chopped ½ teaspoon sea salt, plus a little extra for topping 2 tablespoons gluten-free balsamic glaze (I used Mazzetti brand) Gluten-free plain flour (or tapioca flour) for dusting

{ method } Preheat the oven to 180°C (conventional oven) or 160°C (fanforced oven). Line a large baking tray or sheet with baking paper. Use the flour to lightly dust a clean bench surface. Gently knead the pastry so that it “gives” a little. Sprinkle over rosemary and sea salt and knead into the pastry, ensuring rosemary and sea salt are evenly disbursed. If the pastry is sticking to the bench surface, place in plastic wrap and put in freezer for 5 minutes. Use the flour to lightly dust the bench surface again and roll out the pastry according to the packet directions, taking care that the pastry doesn’t stick. Roll the pastry into a rectangular shape of approximately 18 cm x 28 cm and 3 mm thick. Gently place pastry onto the baking paper and put the tray in the freezer for approximately 5 minutes. Remove from freezer. If balsamic glaze isn’t already in a squeeze bottle, put it into one (or an empty and clean sauce bottle with the nozzle attached), and drizzle approximately 1.5 tablespoons of the glaze over the pastry, quickly working in a side-to-side motion. Working from the long edge closest to you, use the baking paper to help you roll up the pastry into a sausage shape. When you get to the other long edge, gently press the sausage shape into the edge to seal the pastry (this will prevent the scroll unravelling during the cooking process). Put in freezer for 10 minutes. Remove from freezer. Using a sharp knife, trim the edges of the pastry sausage. Then cut the pastry at 1.5cm intervals, into small scrolls, wiping the knife clean after each cut. Place the scrolls cut side up onto the baking paper. Allow room for

mango and vanilla bean cookies { INGREDIENTS } 140g gluten-free plain flour 10g Pixie Dust (or 1 teaspoon xanthan gum) 50g brown sugar 100g dried mango (chopped into 0.5 cm chunks) 70g butter, melted 1 egg, lightly beaten 1 tsp vanilla bean paste

{ method } Preheat oven to 180°C (conventional) or 160° C (fan-forced). Grease and line a large cookie tray or baking sheet. Sift flour and Pixie Dust into a large bowl. Add sugar and stir to combine. Add remaining ingredients and mix until all ingredients are combined. Using very clean hands, roll a heaped teaspoon of mixture into a ball and place on the baking tray, repeat spacing balls evenly to allow room for spreading. Flatten with a fork. Bake for 20 minutes. + Makes 18-20 +


yum. | Travelling coeliac

THAT’S AMORE {

PIZZA AND PASTA - NOTHING IS OFF LIMITS T O C O E L I A C S O N A R O M A N H O L I D AY } Words Georgie Botto

Rome. The first things that come to mind, apart from the Colosseum, are creamy, succulent carbonara pastas, thin crispy pizzas and endless scoops of gelato in waffle cones. Basically, a coeliac’s nightmare. However, to my utmost surprise and delight, I was very wrong. Tasteless plane food left me starving, so I consulted Google for answers, praying that someone would have kindly translated, “I am a coeliac” into Italian for me. It was my lucky day. “Lo

sono celiaca” was the phrase, and with that in my arsenal, I made my way to the first restaurant I could find. The waiter approached and commenced a very fast spiel in Italian. Shocked and bemused, I blurted out “Io sono celiaca” and what happened next blew me away. No strange looks, no questions, just a smile, a nod, and a few seconds later I was given a “senza glutine” (gluten free) pasta menu. I was so overwhelmed and excited; Rome was already exceeding


yum. | Travelling coeliac

my expectations. After devouring my first pasta dish (penne arrabiatta), I set off to search for more gluten-free delights. I wandered the cobblestone alleys with little direction other than the incredible aromas tantalizing my nostrils, and the frequent signs stating “gluten-free pasta available, senza glutine, gluten free available”. After three months of travelling, no city had been this accommodating to my dietary needs, and I had only been in Rome a few hours. Another alley led me to the incredible Trevi Fountain. I wanted to sit and take it in, and what better accompaniment than icecream! A line protruding out the door of a gelato shop caught my attention and within minutes I was inside, struggling to choose from one of the 30 flavours to enjoy. The smell of sweet waffle cones was almost unbearable, when a small sign reading “senza glutine” above the counter, thankfully, caught my eye. They had gluten-free waffle cones. Not the pale white, crumbly concoctions I was used to in Melbourne - the real stuff. Golden brown, crimped, exuding a syrupy scent, and calling my name.

The piece de resistance of my five-day foray into Rome was a restaurant I came across on Trip Advisor. It was a tricky find, but it was more than worth the effort to get there. Arriving exhausted from my quest, I was presented with an entire gluten-free menu. Pizza, pasta, risotto, arancini balls, garlic bread, and, of course, desserts. Ten minutes later, a sizzling, glorious pizza was rushed over to my table. My expression showed such elation, the waitress couldn’t help but smile and say, “I love when coeliacs find us,” in very cute, broken English. It was not a tiny pizza with a thick chewy crust, but thin, crispy and large, covered with rich tomato sauce, fresh salami, and just the right amount of oozing mozzarella. The piles of pasta, pizza and garlic bread we dream of as coeliacs are not off limits to our fussy tummies in Rome. This city loves coeliacs as much as we love good gluten-free food. So get packing, and bon appetite!


yum. | eat

your local foodie guide { G o n e a r e t h e d ay s w h e n f o o d i e s w e r e f o r c e d t o search far and wide for an eatery that catered to their dietary needs. Here are some local spots

}

Words by Aimee Wagenheim of Ctl Alt Eat, www.ctrlalteat.com.au

Pictured above, Sydney’s local gluten-free spots including RealFood Connection, Choices Bakeries and the deliciously yummy Gelato Messina.

RealFood Connection - sydney RealFood Connection in Sydney’s Camperdown stands out for its food’s simplicity. Nadine, the store’s creator and owner doesn’t believe in diets. After being diagnosed with Crohn’s Disease she ate her way into remission by changing her approach on what and how she fed her body. In 2012 Nadine decided to follow her passion for health and nutrition and RealFood Connection was born. Their grain free, gluten free meals are cooked on site daily where you can pick up your meals direct, or have them delivered to your location in the Sydney CBD, Inner West and surrounding suburbs. The ‘pantry’ feels like a respite from the city. Serving Little Marionette Coffee, this small café is worth a drop-in, if only for a slice of their pumpkin, coconut and chia seed bread, served with homemade raspberry jam! While the store is closed on a Sunday, head in either during the week or on Saturday for lunch and stock up on some home-style meals. Nadine’s philosophy is based on the principle that we should feed

our bodies what they were meant to eat: “Mainly vegetables, protein, good fats, nuts and seeds, some fruit, some dairy, limited starch and minimal sugar.” For busy health-minded individuals and families, RealFood Connection is a gluten-free paradise that comes straight to your door or office at an affordable price! All the food is cooked slowly to enhance the flavours of their grass fed beef and lamb, stall free pork and free range chicken. Our favourites included the apple cider braised pork, the picante chicken with roasted capsicum, the vegetable stack and for the gluten free vegans, the pumpkin and coconut stew is hearty. The cauliflower rice and sweet potato mash are clever yummy alternatives for their grain counterparts. And don’t be fooled by their healthy menu, they have delicious brownies and protein balls to satisfy any sweet cravings! Nadine is full of innovative ideas for the future but we reckon what she’s created is pretty darn awesome already. Shop 1, 2 Sterling Circuit, Camperdown Phone: (02) 9516 0267


yum. | eat

Pictured above, the gluten-free menu offerings might be few and far between at Stickybeak in Windsor, Melbourne, but the ones available are really worth the visit.

choices bakeries - sydney

There is gluten-free bread and then there are whole glutenfree bakeries, such as Choices Bakery. Not that coeliacs are prone to indulge at bakeries, but every crusty dream you have long been deprived of is up for grabs at Choices Bakery in their Turramurra, Bondi Junction, Bella Vista and Mona Vale stores. Discover 11 varieties of breads (crusty Italian, three seed, wholemeal), 10 bun assortments (bagels, English muffins) and eight pies and pastry products (sausage rolls, Danish pastries). They also make cakes and ready-to-eat meals – all gluten free and very often, also dairy, egg, nut, soy and corn free. They certainly have the products but the stores lack an inviting shopping experience with poorly designed layouts. This experience, however, can be avoided as Choices conveniently delivers their goods for free with a minimum order of $40. Now that’s service. And when you pop their teeny, tiny croissants in the oven for 10 minutes and they come out buttery and crisp, you’ll be thanking the creators for giving you all the blessed choices in the world, here in Sydney. Turramurra, Bondi Junction, Bella Vista and Mona Vale www.choicesglutenfree.com.au

just the way coeliacs tolerate their food. Every creative flavour calling out to the queues each night until around 11pm are edible for gluten-intolerant folk, minus the usual suspects like cookies and cream and tiramisu. Messina bursts with ideas to feed all food adventurers and to suit any occasion. Try lychee and coconut on a balmy summer’s night or white chocolate for a decadent hit. Also on the allergen-free agenda are their dairy-free sorbets, including chocolate and coconut pandan. Just around the corner from other gluten-free hotspots like Almond Bar, it’s the perfect way to end an inner-city evening. Darlinghurst and Surry Hills Phone: (02) 8354 1223 www.gelatomessina.com.au

Stickybeak - Melbourne Stickybeak is located just off Chapel Street in Windsor in a converted warehouse space inspired by the steam-punk movement. Their gluten-free menu markings are few and far between but if you’re heading there, you can’t go past the marked gluten-free and dairy-free coconut tapioca with blackened pineapple in bourbon salsa and finger lime - it’s bubbles of fun in your mouth. Stickybeak channels a little bit of Melbourne’s northside on the south.

Gelato Messina - sydney Gelato Messina achieves their gelato and sorbet success from using ingredients in their “raw, most natural form,”

40 Green Street, Windsor Phone: (03) 9533 7380 www.stickybeak.co


yum. | monica topliss

Monica Topliss

www.monicas.net.au

CHOCOLATE HAZELNUT EASTER MUFFINS, dairy free chocolate ganache { Ingredients

}

8g golden flaxmeal 50ml water 150g MGF mix* 30g raw cacao powder 70g hazelnut meal 100g raw sugar 3 teaspoons baking powder 60g chopped roasted hazelnuts 70ml sunflower oil 85ml coconut cream 75g banana puree

{ method

}

Preheat oven to 170ÂşC and place muffin papers in a muffin tin. Place flaxmeal and water in a small bowl and allow to gel for 10 minutes. Place the next five ingredients into a mixing bowl and combine. Pour the oil, banana puree, flaxseed gel and coconut cream into a bowl and whisk well. Combine the wet ingredients with the dry ingredients. Fill muffin papers, this mix makes 6 large muffins or 12 smaller ones. Bake large ones for 35 â&#x20AC;&#x201C; 40 minutes or small ones for 20-25 minutes. When cool, pipe the muffins with chocolate ganache and decorate with roasted hazelnuts and your favourite mini eggs.


gluten free food expo the

2014


we are monthly! We listened to your feedback and we have answered it: yum. gluten free magazine is now a monthly online publication. Live at the start of each month, yum. keeps you up to date and informed on anything and everything gluten free here in Australia. You can read the magazine for free at www.yumglutenfree.com.au every month. We also offer an instant download service so you can keep a digital copy for just $5 per issue.

annual subscriptions 2014 annual subscriptions can now be purchased via our website. This subscription includes all 10 digitally downloaded copies of yum. gluten free magazine in 2014 for just $45.

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n e x t i s s u e - F LOUR -

02

MAY

2014

yum. gluten free magazine April 2014  

Our special chocolate edition

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