Coconut and Cranberry Bliss Bites

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These are perfect little Christmas treats.

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What you need:

1 and 1/2 cups desiccated coconut

3/4 cup macadamias

1/2 cup dried cranberries

2 tablespoons rice malt syrup

1 tablespoon coconut oil

1/2 teaspoon vanilla extract

1/2 cup dried cranberries

extra desiccated coconut to roll in (optional)

What to do:

  1. Place all ingredients in a blender or food processor and process until combined well (if mixture is too dry add a splash of water) 

  2. Roll into desired sized balls (I made 12), roll in extra coconut if desired

  3. Keep these balls in the fridge or freezer.

Like this post? Why not check out my chocolate peanut butter bliss balls recipe here

Ginger Stewed Rhubarb

Ginger Stewed Rhubarb

Rhubarb is back in season and also back in my mums veggie garden so I decided to steal some and make a Christmas spice stewed version.

This is great to add to porridge (tastes like Christmas in a bowl) or with some coconut yoghurt. 

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What you need:

300g rhubarb

2 tbsp coconut sugar

3 tbsp water

1 tsp ginger

1/2 tsp cinnamon

What to do:

  1. Place the chopped rhubarb in a medium-sized saucepan with coconut sugar, 3 tablespoons of water, ginger and cinnamon

  2. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked

Like this post? Why not check out my granola recipe here



Lemon & Courgette Loaf

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I love having a slice of loaf with my afternoon cup of tea and this one is delicious. Its light, fluffy and moist while being gluten, lactose and refined sugar free. I have used Ceres Organics Brown Rice Malt Syrup to sweeten it.

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What you need:

3/4 cup lactose free yoghurt

2 tbsp lemon zest

3 tbsp lemon juice

1/3 cup rice malt syrup

1/4 cup oil (I used rice bran oil)

1 1/2 tsp vanilla extract

1 egg

1 cup grated courgette (zucchini)

1 1/2 cups gluten free flour (Find my homemade gluten free blend here)

1 tsp baking soda

Pinch of salt

What to do:

  1. Preheat the oven to 180, grease loaf tin

  2. In a large bowl combine yoghurt, lemon juice and zest, rice malt syrup, vanilla extract and egg

  3. Squeeze excess water out of courgette and add to bowl

  4. Add flour, baking soda and salt and mix together well

  5. Pour into loaf tin and place in the oven to cook for 40-45 minutes or until cooked through (a skewer inserted into the middle should come out clean when its cooked)

  6. Let the loaf sit and cool before slicing

Like this post? Why not check out my banana bread recipe here

This recipe was inspired by Julia & Libby’s Lemon and Zucchini Loaf


Gluten Free Flour Blend

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This is my go to gluten free flour blend that I keep mixed in my pantry ready for all my baking needs.

Makes 4 cups

What you need:

Mix together the below ingredients (I use a whisk to mix everything together well) and store in an airtight jar in the pantry.

  1. 1 1/2 c white rice flour

  2. 3/4 c brown rice flour

  3. 3/4 c tapioca flour

  4. 3/4 c corn starch

  5. 3 tbsp potato starch

  6. 1 tbsp guar gum

Simple Low FODMAP Falafels

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These falafels are perfect to make at the beginning of the week and add to salad bowls during the week for lunch. In this recipe we use canned lentils so keep them low FODMAP. 1/2 can on canned lentils is considered low FODMAP per the Monash University Low FODMAP guidelines.

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What you need:

2 tins of canned lentils*, drained and rinsed

1 cup parsley

1/3 cup spring onion (green part only)

2 tbsp lemon juice

2 tbsp garlic infused olive oil

1 tsp chilli flakes (optional)

1 tsp ground cumin

5 tbsp gluten free flour (find my blend here)

2 tsp of chia seeds

*1/2 cup of canned lentils is FODMAP friendly guidance from Monash University low FODMAP app

What to do:

  1. Preheat the oven to 180°C

  2. Combine all ingredients except for flour and chia seeds in a food processor and pulse until well combined

  3. Stir in gluten free flour and chia seeds flour. Leave it set for 5 minutes

  4. Form into small patties and place on a lined baking tray. Bake for 15-18 minutes until cooked

  5. Remove from oven and use in salads and buddha bowls. Refrigerate for a few days or freeze

Like this recipe? Why not try my Potato and Chickpea Curry - find the recipe here



Vegetarian Spaghetti

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What you need:

2 tbsp garlic infused olive oil

Spring onion (green part only), finely chopped

2 carrots, finely chopped

1 courgette (zucchini), finely chopped

1 can tomato, 

1 tbsp tomato paste

1 tsp mixed herbs

Small handful of fresh basil, finely cut

1 can of lentils, drained

1 packet of Ceres Organic Super Grain Spaghetti 

Extra basil and cheese to serve

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What you need:

  1. Heat oil in a pan and cook spring onion for a few minutes unit soft, stirring regularly 

  2. Add carrot and courgette to pan, continue to cook for 5 minutes, stirring regularly 

  3. In a pot cook pasta, according to instructions

  4. Add tomatoes, tomato paste and herbs and let simmer 10 minutes

  5. Add the lentils, simmer for a further 5 minutes

  6. Serve over pasta with extra basil and cheese

Like this recipe? Why not try my Pasta Salad for Two - find the recipe here