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

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.

Simple Falafel.jpg

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

Banana Buckwheat Pancakes

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What you need:

1/2 cup buckwheat flour

1/4 tsp baking powder

Pinch of salt

1/2 tsp cinnamon

2 eggs, lighty whisked 

1/3 cup milk

1 banana, mashed

Buckwheat and Banana Pancakes 1.jpg

What to do:
1. Place dry ingredients in a large bowl

2. Mix milk, eggs and banana together

3. Pour milk mixture into dry ingredients and mix well

4. Drop large tablespoons of mixture onto a pre-heated non-stick fry pan

5. Turn when the mixture starts to form little bubbles on the top

6. Allow the other side to cook for a minute or until golden brown

7. Remove from heat

8. Serve with your favourite toppings - I love having mine with pure maple syrup, warmed berries, coconut yoghurt & sliced banana

Like this recipe? Why not try my Fluffy Buckwheat Pancake recipe - find the recipe here


Dairy free Pate

I love pate but store bought varieties are usually made with butter and more often than not have garlic and onion.

It’s also a great way to get a good dose of iron. 

Try my dairy free pate made without garlic and onion - taste tested and approved by my sister (who has crazy sensitive taste buds and does not have any food allergies)

What you need:

500g of organic chicken livers

4 tbsp of rice bran oil

4 garlic gloves, peeled

2 tbsp sage leaves

2 tsp thyme leaves

2 tbsp anchovy oil or 2 anchovies

1/2 tsp salt

3/4 tsp pepper

1/4 tsp grated nutmeg

1-2 tbsp port (optional)

2 tbsp of rice bran oil for blending, add extra if mixture too dry


What to do:

In a frypan saute whole garlic cloves and oil for a few minutes before removing garlic.

Cut chicken liver into 2cm pieces, and place in pan. Brown chicken livers for a few minutes, do in batches to make sure cooked evenly

Combine chicken livers and remaining ingredients in a large bowl and with a whiz stick blend until smooth 

Store in a sterilised glass jar, making sure you pack it with no gaps. Poor a tiny bit of olive oil to seal and secure with lid before putting in fridge

Will last 5 days in the fridge or alternatively freeze little batches so you can remove and thaw from freezer when a craving hits.

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

Raisin Scones


One of the most popular items I find in Auckland cafes is date scones (and my sister is obsessed with them!) however following a gluten + lactose free diet (plus low FODMAP) they are my worst nightmare. 

I’ve created a simple scone recipe which is low FODMAP but still tastes delicious - you would never know it was made for special dietary requirements. Its also nut free, making it perfect for school lunches!!

What you need:

2 cups of self raising gluten free flour

3 tbsp of coconut spread (or any lactose free butter substitute)

9 tbsp raisins*

2 tbsp raw sugar 

1 tsp cinnamon 

Pinch of salt

1 cup of lactose free milk

What to do:

Preheat the oven to 180°C

In a large mix bowl combine flour and coconut spread, using your fingertip rub spread and flour until it resembles coarse breadcrumbs

Add raisins, sugar, cinnamon and salt and mix well

Add the milk and mix ingredients together to a soft dough

On a board or clean bench sprinkle gluten free flour (non-self raising) and place mixture. Work the dough into a 2cm thick square. Cut the mixture with a floured knife into 9 squares

Place 2cm apart on a lined baking tray and brush with milk 

Place in oven to cook for 15 mins

Enjoy with coconut spread

* 1 tbsp of raisins is considered low FODMAP by the Monash University Low FODMAP guidelines