Corn and Courgette Fritters

What you need:

1 courgette, grated

1 corn* cob

2 eggs

3 tbsp gluten free flour

2 tbsp parsley, finely chopped

2 tbsp spring onion, finely chopped (only use green parts)

1 tbsp of preserved lemon

2cm x 2cm of a block of goats feta

1 chilli, finely chopped (optional)

Salt and pepper

Yoghurt Dip:

2 tbsp coconut yoghurt

1 tsp preserved lemon, finely chopped

1 tsp preserved lemon juice

1/2 tbsp chopped parsley

What to do:

Remove corn husk and cut off corn kernels with a sharp knife

In a large mixing bowl combine corn, courgette, eggs, flour, lemon, parley, spring onion, crumbled feta, chilli and season with salt and pepper. Mix well

Heat a fry pan and add a small amount of oil. Cook large tablespoons of mixture for 3-5 minutes before flipping and cooking on the other side.

While fritters are cooking, mix together yogurt dip ingredients

Enjoy fritters dunked in the yoghurt dip! x

* 1/2 corn cob is considered low FODMAP by the Monash University Low FODMAP guidelines

Banana Blueberry Muffins

What you need

Dry Ingredients

1 ½ cups gluten free flour

1/3 cup rolled oats (gluten free), plus extra for topping (optional)

4 tbsp flaxseed

2 tsp cinnamon

1 tsp baking soda

¼ tsp salt

Wet ingredients

3 ripe bananas

¼ cup coconut oil, melted

¼ cup milk (I used coconut milk) 

1/3 cup maple syrup

2 eggs, lightly whisked

1 tsp vanilla extract

1 cup blueberries

What to do

Preheat oven to 160  C

In a bowl mix together dry ingredients

Mix together wet ingredients in another bowl

Combine dry and wet mixture together and stir until well combined

Gently stir in blueberries

Spoon mixture into greased muffin tins and sprinkle with rolled oats

Place in oven 20-25 minutes or until cooked

Chocolate Rocky Road

A decadent chocolate treat, perfect to make for the Easter Break!!

What you need:

300g dark chocolate (I used 1 1/2 blocks of Whittakers dark chocolate)

1/3 cup desiccated coconut

1/4 cup dried cranberries

1/4 cup roasted peanuts 

1 1/2 cups of marshmallows, cut in halves (make sure they are gluten free if avoiding gluten)

A good pinch of salt

To do:

Line a baking tray with baking paper

Half fill a saucepan with boiling water

Place a heatproof bowl on top of the water, taking care that the bottom of the bowl doesn't touch the water

Break up chocolate into the bowl, continue to stir until completely melted

Add coconut, cranberries, peanuts and salt and combine well

Add marshmallows and mix together completely so they are all covered by the chocolate 

Pour into baking tray to your desired thickness

Place in the fridge for 2-4 hours to set before cutting and eating

Peanut Butter Overnight Oats

This is my go-to recipe during the week - you can prepare it quickly the night before and grab and go in the morning. 

What you need:

1 cup gluten free oats (if following a gluten free diet)

1 cup almond milk (I use half almond milk, half water)

2 tbsp flaxseed

2 tbsp peanut butter

1 tbsp rice malt syrup (optional)

Pinch of salt 

Toppings

Dollop of yoghurt (I love it with coconut yoghurt)

Extra drizzle of peanut butter

Sliced fruit (banana and raspberries are my fav with it)

What to do:

Combine oats, liquid, flaxseed, peanut butter, rice malt syrup and salt in a bowl and stir well. Cover and leave in fridge overnight, Enjoy in the morning! S x

Granola

What you need:

2 1/2 cups gluten free oats

1 cup desiccated coconut

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup almonds, roughly chopped

1/2 cup raw buckwheat

3 tbsp rice malt syrup

2 tbsp cinnamon

1 1/2 tbsp coconut oil, melted

1 tbsp water

1 tbsp vanilla extract

4 tbsp freeze dried strawberries

What to do:

Preheat oven to 160°C

In a large bowl combine all ingredients apart from the freeze dried strawberries

Spread mixture evenly onto two lined baking trays

Place in oven and cook for 20 mins or until golden brown, stirring a couple of times

Mix through freeze dried strawberries, cool and store in an airtight container

Enjoy with yoghurt and your favourite fruit. S x

Chipotle Chicken Tacos

What you need:
Slow Cooker:
4 chicken breasts, skin removed
1 400g can of tomatoes
1 tbsp tomato paste
1 tbsp rice malt syrup
2 tbsp smoked chipotle chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
3/4 tsp smoked sea salt
Juice of 1 lime

Tomato salsa:
3/4 cup cherry tomatoes, quartered
2 handfuls coriander, chopped
Juice of 1/2 lime (small)
Salt and pepper

To serve:
Gluten free tacos
Cos lettuce
Avocado slices
Lime quarters
extra coriander

What to do:
Combine tomatoes, tomato paste and spices in slow cooker and mix well, add chicken and cover with mixture
Cover with lid and cook on low for 4 hours or until cooked through
Remove chicken and using two forks, shred the meat
Add lime into slow cooker, turn onto high and leave the top off to allow the sauce to thicken (if you are in hurry, transfer liquid to a hot fry pan for a couple of minutes).  Toss the shredded chicken through half the sauce mixture, leaving the remainder to serve as sauce. If you prefer a smoother sauce consistency blitz quickly with a whizz stick/food processor.
Mix salsa ingredients together
Build your tacos with chicken, lettuce, coriander, avocado, salsa and sauce. ENJOY! xx