Corn & Courgette Fritters

Corn and Courgette Fritters

What you need:

corn and courgette fritters 2


2 cups of corn kernels, fresh corn is tastes the best (approx 2 corn cobs cooked)

2 courgettes, grated and water squeezed out

2 eggs

2 tbsp parsley, finely chopped

2 tbsp spring onion, green part only, finely chopped

1/2 cup rice flour

1/2 tsp baking soda

Salt and pepper


3/4 punnet cherry tomatoes, halved

1 avocado, cut into chunks

2 tbsp lemon juice

1 tbsp parsley, finely chopped

Salt & pepper

What to do:

  1. In a large bowl, mix all fritter ingredients together (if the mixture is a bit wet add some more rice flour)

  2. Heat oil in a non-stick fry pan, using a tbsp place spoonfuls of mixture into the pan and cook fritters in batches for 2-3 minutes each side.

  3. Mix together salsa

  4. Serve fritters with salsa

*1/2 corn cob is considered low FODMAP per @monashfodmap


Like this post? Why not check out my courgette and prawn fritters recipe here

Banana Bread

Gluten free banana bread

Banana bread is an absolute favourite in our household so as soon as we have a few bananas that are a bit ripe my sis is begging me to make it. So I love experiment with different recipes - this one was a goodie!

What you need:

Gluten free banana bread

3/4 cup gluten free flour

1/2 cup almond meal

1/4 cup ground flaxseed or LSA

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

Pinch of salt

3 banana’s

3 eggs, lightly whisked

1/3 cup Ceres Organic rice malt syrup

1/4 cup rice bran oil

2 tsp vanilla extract

What to do:

Preheat the oven to 160°C

In a large mixing bowl combine dry ingredients and set aside

In another mixing bowl mash bananas, add remaining wet ingredients and mix well

Pour wet ingredients into dry ingredients bowl and combine thoroughly

Pour mixture into a greased loaf tin

Place into the oven and bake for 40-45 minutes or until cooked through (a skewer inserted into the middle should come out clean when its cooked)

Let the loaf sit and cool before slicing

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

Rosemary Polenta Chips

Rosemary Polenta Chips

What you need:

3 cups chicken or vegetable stock (if following low FODMAP diet, make sure onion and garlic free
2 tbsp garlic infused olive oil
1 tbsp finely chopped rosemary
2 tbsp nutritional yeast
1 tsp salt and a few grinds of pepper
1 ½ cups polenta

What to do:

Line or oil a tin 

Place all ingredients except polenta into a pot and bring to boil

Pour polenta into pot in a steady stream, whisking as you add it until it starts to thicken

Using a wooden spoon , continue cooking and stirring until mixture starts to leave the sides (approx 5 mins)

Remove from heat and spread out in tin so it is approximately 1 cm thick

Cool in Fridge

When cool, remove from tin and cut into chip or desired shapes

Either fry each side in a hot, lightly oiled frypan until golden or lightly brush each shape with oil and place on a tray into a 180 C oven and bake until golden 

Blueberry, lemon and polenta loaf

Blueberry, lemon and polenta loaf

What you need:

3 eggs

1/3 cup rice bran oil

1 large lemon, juice + zest

1 tsp vanilla extract

1 1/3 cups gluten free self-raising flour

2/3 cup almond flour

2/3 cup quick cook polenta

2 tsp baking powder

Pinch of salt

1 1/2 cups of blueberries


What to do:

Preheat oven to 150

Grease a loaf tin 

Whisk together eggs, oil, sugar, vanilla extract, lemon and zest

Combine flours, polenta, baking powder and salt

Mix together dry and wet ingredients until well combined

Spoon half of the batter into the loaf tin, add half of the blueberries and spoon remainder of batter then sprinkle with remaining blueberries

Place in oven to cook for 45-55 minutes or until cooked through

Remove from tin and cool on baking rack before cutting



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




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