low FODMAP Dhal

What you need:

2 tbsp garlic infused olive oil

2 tbsp finely chopped spring onion (green part only)

Knob of fresh ginger, finely grated

2 tsp cumin

2 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1 tsp chilli flakes, optional

2 Tbsp of water

1 can of lentils, drained and rinsed

1 can tomatoes

1 can coconut milk

What to do: 

  1. In a large pot on a medium heat, fry the spring onion and ginger in olive oil until soft. 
  2. Add in all spices and water and fry for a minute until it forms a paste
  3. Add lentils, tomatoes and coconut milk and gently stir all together
  4. Reduce heat to a simmer and cook for 25-30 minutes
  5. Serve with brown rice, coriander and a dollop of yoghurt

Like this recipe? Why not try my Sweet potato and Lentil Curry - find the recipe here

Kale Pesto Pasta

Kale Pesto Pasta

What you need:


160g Ceres Organic Sorghum Spaghetti

Kale Pesto:

2 cups kale, stalks removed

2 tbsp chopped spring onion, green part only

1/4 cup almonds

Juice of 1 lemon

2 tbsp garlic infused olive oil

2 tbsp nutritional yeast

2-3 tbsp of water

Kale Pesto Pasta Ingredients

What to do:

1. Bring a large pot of water to boil, add salt and pasta. Simmer for 12-15mins until al dente, stir occasionally. 

2. While the pasta is cooking, prep the pesto

3. Combine all pesto ingredients in a food processor and blend until it has reached desired consistency.

4. Drain pasta and mix through desired amount of pesto


Blueberry and Lemon Loaf

Blueberry and Lemon Loaf

What you need:

1 1/2 c gluten free flour blend*
3/4 c Ceres Organic almond meal
1/4 c Ceres Organic coconut sugar
2 tsp baking powder
Pinch of salt
2 lemons, zest and 1/3 c juice
1/4 c Ceres Organic coconut oil, melted
1/4 c Ceres Organic pure maple syrup
1 tsp vanilla extract
2 eggs
1 1/2 c blueberries
1 tbsp gluten free flour (for blueberry dusting)


  • 2-3 tbsp sliced almonds (optional)

  • 2 tbsp lemon juice

  • 2 tbsp Ceres Organic maple syrup

What to do:

Preheat oven to 170Β°c
Sift the flour, almond meal, baking powder and salt into a large bowl and add coconut sugar. In a separate bowl combine first measure of lemon juice, coconut oil, maple syrup, vanilla and eggs and whisk together well
Dust the blueberries with 1 tbsp flour and stir
Add wet ingredients to dry ingredients and mix well
Gently fold in the blueberries and pour mixture into loaf tin
Sprinkle with almonds
Place in the oven for an hour or until a skewer comes out clean
Mix together Topping lemon juice and maple syrup
Remove from oven and pour lemon drizzle over the loaf
Allow to cool in the tin for 15 minutes
Remove loaf from tin and cool on wire rack before cutting

*Gluten free flour blend

Makes 4 cups

  1. 1 1/2 c Ceres Organic white rice flour

  2. 3/4 c Ceres Organic brown rice flour

  3. 3/4 c Ceres Organic tapioca flour

  4. 3/4 c Ceres Organic corn starch

  5. 3 tbsp Ceres Organic potato starch

  6. 1 tbsp Ceres Organic guar gum

Find all your Ceres Organic baking essentials here