Banana Cake

Banana Cake

I made this banana cake for my sister's birthday and it was an absolute hit!! 

An easy one bowl recipe that pleases a crowd!

Banana Cake

What you need:

4 bananas, mashed

1/3 cup of coconut oil, melted

3 eggs, whisked

3/4 cup of brown sugar

4 tbsp of coconut milk

2 tsp vanilla extract

1 1/2 cups of gluten free self raising flour (I used the Healtheries baking mix)

1 tsp cinnamon 

What to do:

Preheat oven to 180°C

Grease a cake tin well

In a large bowl combine the banana, oil, eggs, brown sugar, milk, vanilla extract and mix well

Sift the flour and cinnamon into the bowl and mix together well

Pour mixture into the baking tin and place in the oven for 45 mins or until cooked through (a skewer inserted into the middle should come out clean when it’s cooked)

Let the cake sit in the tin for 5 minutes before removing and placing on a wire rack to cool


Mushroom and Thyme Buckwheat Risotto

Mushroom Risotto

I'm personally ok with mushrooms, however if your are sensitive to Polyols use Oyster mushrooms to keep it FODMAP friendly. 

1 cup of oyster mushrooms is considered low FODMAP in the Monash University Low FODMAP guidelines. 

What you need:

1-2 Tbsp olive oil

4 cloves of garlic, peeled

3 cups sliced mushrooms

2 Tbsp olive oil

3 spring onions, green parts sliced

2 cups buckwheat, rinsed

3 cups of liquid (wine, onion and garlic free stock or water)

2 Tbsp thyme leaves

2 Tbsp nutritional yeast

2 Tbsp chopped parsley

What to do:

On a low heat place first measurement of oil and whole cloves

Cook for 10 mins until garlic is soft 

Remove garlic and add mushrooms

Turn up heat and cook mushrooms for 5 minutes

Remove mushrooms and add 2nd measurement of oil

Add buckwheat and cook stirring a little till toasted 9 (approx 5-8 minutes)

Add liquid and cook until it has been absorbed, stirring some of the time

Turn off heat and stir in thyme, yeast and parsley



What you need:

1 napa cabbage

2 carrots, grated

4 spring onions, finely chopped (only use green part if low fodmap)

3 tbsp grated ginger

2 tbsp salt

2 tbsp fish sauce

1 1/2 tbsp chilli powder

Sterilised glass jars with lids

What to do:

Cut cabbage into quarters and remove core, dice into small pieces 

Combine cabbage, carrot, spring onion, ginger, salt fish sauce, and chilli powder is a large container

Massage cabbage mixture for 10 minutes, using force to help extract the water 

Fill sterilised jars with mixture, firmly packing the mixture into the jars. You want to ensure you have liquid covering the mixture. 

Loosely screw lids on the jars and leave to ferment on the bench for 3-5 days.

Screw lids tightly and store in fridge or a cool place




Corn and Courgette Fritters

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