Gluten and Dairy Free Delicious Chocolate Cake

Ingredients

• 1/3 cup (35g) cocoa powder
• 150g 70% dark chocolate lindt (Dairy free)
• 150g nuttelex (dairy free butter alternative)
• 1/3 cup water
• 1 1/4 cup brown sugar
• 1 1/4 (125g) almond meal
• 4 eggs, separated

Method

1. Preheat oven to 150 degrees Celsius
2. Line approx 20cm round baking tin using baking paper for the bottom and grease with additional nuttelex around the sides the tin
3. Place nuttelex and chocolate, broken into pieces into a saucepan on low heat, stirring as it melts
4. Add the cocoa and stir, once the chocolate is melted and glossy gradually add the water, stirring thoroughly (warning this may cause the mixture to "split", but don't worry adding the rest of the ingredients will mix it back together)
5. Separate the eggs and place egg whites in a dish and beat until soft peaks
6. Place the chocolate mixture to the side to cool and then stir in the sugar, almond meal and the egg yolks
7. Add some of the egg whites to the chocolate mixture folding gently, then gradually add the chocolate mixture into the rest of the egg whites, folding through
8. Pour mixture into the cake tin and bake in the over for 1 hour (check with a skewer and when it comes out clean the cake is ready)
9. Once cooked remove from the oven and leave to cool in tin for 5-10 minutes

Allergen and Lifestyle Information:

Gluten Free

Dairy Free

Low Fodmap

Contains Eggs

Vegetarian

Contains Nuts

Gluten Free Chicken, broccoli and almond pasta (Dairy Free, Low Fodmap)

Ingredients

• 2 free range chicken breast fillets
• 1 large broccoli, chopped
• 2 tbs canola oil
• 1 tsp chilli
• 2 garlic cloves, crushed
• 2 tsp wholegrain mustard seeds
• 1/2 red capsicum, sliced
• cherry tomates, chopped
• almond flakes
• gluten free pasta
• juice of 1 lemon
• 300ml coconut cream

Method

1. Boil kettle and pour into a large saucepan and add gluten free pasta (approx 10minutes to cook)
2. Place oil, chilli and garlic in a deep saucepan
3. Slice the chicken breast into chunks and add to the saucepan with chilli and garlic and stir through on medium heat
4. Chop the broccoli and capsicum and add to the chicken, stirring through to cook
5. Add the coconut cream stirring, and add the mustard seeds and chopped cherry tomoatos
6. Bring up the sauce to boil to poach the chicken and add the lemon juice and season to taste
7. Drain the pasta and take the sauce off the heat adding the almond flakes

Allergen and Lifestyle information:

Gluten Free

Dairy Free

Low Fodmap (contains garlic, which may be tolerated in small amounts, if not remove or use garlic infused oil. )

Contains meat but replace with tofu for a vegan/ vegetarian option
Contains nuts 

Contains no egg or soy

Chicken and Mushroom Curry (Gluten, Dairy and Fructose Free)

Ingredients

• 2 free range chicken breast fillets 
• button mushrooms
• 2 tbs canola oil
• 1 tbs ground cumin
• 2 tbs cumin seeds
• 1 tbs ground coriander
• 1tsp chilli
• 1 tsp ginger
• 2 garlic cloves, crushed
• 1 cup jasmine rice
• 300ml coconut cream
• 1/2 juice of one lemon

Method

1. Boil the kettle and while it's boiling place rice in a saucepan with some oil, once boiled add 1 1/2 cups of boiling water to the saucepan and bring up to the boil.
2. Once the rice is boiled reduce to simmer for 20 minutes
3. While the rice is cooking get all the spices and garlic and place in a deep saucepan with oil and cook the spice paste for 1-2 minutes on medium heat
4. Slice the mushrooms and add to the spices in the saucepan stirring
5. Add the coconut cream to the mushrooms stirring, on medium heat
6. Slice the chicken breast into pieces and then add to the mushrooms when approximately only  5 minutes before rice is ready
7. Add the lemon juice and stir through, season with salt and pepper to tast
8. Stir through the chicken as it poaches in the coconut cream to distribute flavours
9. Once rice and curry is cooked, serve hot with additional coriander leaves if desired

Allergen and Lifestyle information:

Gluten Free

Dairy Free

Low Fodmap (contains garlic, which may be tolerated in small amounts, if not remove or use garlic infused oil. Mushrooms contain sorbitol/ polyols so if these aren't tolerated, perhaps try something else)

Contains meat but replace with tofu for a vegan/ vegetarian option

Contains no nuts, egg or soy

Gluten Free Scrumptious Homemade Muesli (Dairy Free and Low Fodmap)

Ingredients

• Olive oil
• 200 grams sunflower seeds, toasted
• 2-4 tablespoons of maple syrup
• 200 grams raw buckwheat, toasted
• 100-150 grams pepitas
• 200 grams black chia seeds
• 150 grams almond flakes

Method

1. Lightly toast the sunflower seeds on the stove with a bit of olive oil, until golden brown and crunchy, add some maple syrup for flavour (a great alternative to honey)
2. Once toasted place sunflower seeds in large mixing bowl
3. Toast the raw buckwheat until slightly golden, using a bit of olive oil
4. Place the buckwheat in the mixing bowl with the sunflower seeds and add the pepitas, chia and almond flakes and mix thoroughly
5. Store in a jar or air tight container

Serving Suggestions:

Serve with berries (make sure only one serve of fruit so as not to overload on fructose), I chose strawberries but raspberries or bananas would also be delicious and a milk alternative like rice or almond milk, or soy if you can tolerate it. If you aren't vegan or dairy or lactose intolerant this would be delicious with some yoghurt. I have not added any sugar as the maple syrup and fruit act to naturally sweeten the muesli, but feel free to add some raw sugar if desired. 

Allergen and Lifestyle Information:

Gluten Free

Dairy Free

Low Fodmap (maple syrup or golden syrup are low fructose honey alternatives)

Vegetarian and vegan

Contains no nuts, egg or soy

Maplecomb a Low Fodmap & Vegan alternative to Honeycomb

Ingredients

• Four tablespoons of maple syrup or golden syrup
• 1 cup (200g) Caster sugar
• 3 Teaspoons of Bicarb Soda
• Canola oil

Method

1. Grease a tin or tray with canola oil
2. Place maple syrup (or golden syrup) and caster sugar into a medium sized saucepan
3. Bring sugar and maple syrup to boil and then reduce to simmer for 10-15 minutes, make sure it doesn't burn or it will be bitter, test as you go by dropping a drip of syrup into cold water, if ready it should go brittle
4. Remove from the heat and add the bicarb soda stirring together quickly as it froths up and pour straight into the greased tray and leave to set until brittle
5. Once set use a knife or fingers to break into bite sized pieces

Serving Suggestions:

This is a great sweet treat on it's own, but if desired you could melt some dairy free dark chocolate and dip the maplecomb into it and leave it to set making a "Violet Crumble" or "Crunchie" like chocolate bar. This would also be great crumbled into a dairy free "ice cream" dessert. 

Allergen Information:

Gluten Free

Dairy Free

Low Fodmap (maple syrup or golden syrup are low fructose honey alternatives)

Vegetarian and vegan

Contains no nuts, egg or soy

Gluten Free Spicy Pumpkin and Spinach Gnocchi (Dairy Free, Low Fodmap, & Vegan)

Ingredients

Dough:

• Olive oil (or other vegetable oil or butter alternative)
• 1/2 Butternut pumpkin (approx 1.5kg)
• 2 1/4- 2 1/2 cups Gluten Free Plain Flour (plus extra for dusting)

Sauce:

• 1 can of Coconut milk or coconut cream
• Juice of 1 lemon
• 1-2 cloves of garlic (if tolerated) or 1-2 tsps of garlic infused oil
• 1/2 tsp nutmeg
• 1/2 tsp crushed or chopped chilli
• 1 tsp dried or fresh thyme
• a handful of fresh rosemary, finely chopped
• Fresh spinach leaves

Method

1. Preheat oven to 200 degrees celsius
2. Remove the skin from the pumpkin and roughly chop in 1-2cm chunks and roast in oven with olive oil for 15-20 minutes or until soft enough to mash. Place garlic cloves (as they are, no need to remove skin) to roast in with the pumpkin.
3. Once pumpkin is soft remove from oven and take out the garlic and set aside. Mash the pumpkin with a potato masher or with a fork, and set aside to cool a bit.
4. Boil water in a kettle and once boiled pour into a large saucepan and keep boiling
5. Place pumpkin in a large mixing bowl and measure gluten free plain flour and add gradually to pumpkin mash combining with hands into a sticky dough
6. Grab a handful of dough and roll out on a clean surface or wooden chopping board, dusted with gluten free plain flour. 
7. Once rolled into a long sausage shape use a knife to slice into 2-3 cm squares and set aside on a plate (pinch as you go and leave as square shapes for a rustic homemade look or roll each piece into a ball and press with a fork for a more professional look)
8. Repeat this until all the dough has been made into gnocchi
9. Carefully place the gnocchi in a large pot of boiling water and cook for 3-4 minutes or until gnocchi rises to the surface
10. Meanwhile finely chop the rosemary and place in a deep dish frying pan on medium heat with the olive oil, nutmeg, chilli, the roasted garlic, cinnamon and thyme. 
11. Add the coconut milk and increase heat up to high and add the lemon juice.
12. By this time the gnocchi should be ready, use a spoon or utensil to ladle out the gnocchi and place into the frying pan with the sauce and stir through the sauce to combine the flavours into the gnocchi
13. Grab some fresh spinach leaves and add to the frying pan, stirring through until the spinach is lightly blanched and combined with the gnocchi and sauce
14. Season to taste and serve

Serving Suggestions:

You can also use your own sauce or other toppings with this pumpkin gnocchi. A great idea is to add fresh cherry tomatoes to the sauce or other vegetables. For those who aren't vegan or dairy free shaved parmesan or some feta would be delicious on top, for those who are vegan or dairy free a cheese alternative might be good as well.

Notes:
Gnocchi is quick, easy and fun to make if a bit messy, but very delicious.

Allergen and Lifestyle Information:

Gluten Free

Dairy Free

Vegan and Vegetarian

Fructose Friendly (i.e. Low Fructose)

Low Fodmap

Contains no nuts or egg or soy

Avocado Chocolate Mousse (Gluten, Dairy Free & Vegan)

Ingredients

• 4 avocados
• 1/4 cup of maple syrup
• 1- 1 1/2 cup/s of icing sugar (pure icing sugar), sifted
• 100g 70% dark Lindt chocolate (Dairy free)
• 1 cup of coconut cream
• 10 tbsp cocoa powder, sifted

Method

1. Halve the avocados and spoon out the flesh and place in a food processor (alternatively if you don't have a processor you can hand beat the mixture, it will just take a bit longer). Process the avocado until smooth.
2. Melt the 70% dark Lindt chocolate in a bain-marie (i.e. heat on stove in  a glass heat proof bowl over a saucepan with water).
3. Put the smooth avocado mixture into a large mixing bowl and gradually add the melted chocolate and stir through (unlike with a traditional egg based chocolate mousse there is no concern about scrambling the eggs when adding the hot melted chocolate).
4. Once mixed through, add the sifted icing sugar and cocoa gradually adding a tablespoon of each at a time and tasting to make sure the bitter and sweet balance is right. 
5. Add the maple syrup if desired for an added flavour and sweetness.
6. Mix through 1 cup coconut cream (add more if necessary to make creamy, although adding too much can make the mousse too thin and runny) and the mixture should taste chocolatey and creamy with no trace of avocado flavour.
7. Keep cool in fridge (unlike traditional mousse where the eggs and cream need time to firm, this mousse is ready almost instantly, although it tastes better after 10-15 mins cooling in the fridge).
8. Serve with berries on top and decorate with orange blossoms etc if desired (another idea is you could also serve with crushed nuts like almonds or hazelnuts on top for an added crunch).

Allergen Information:

Gluten Free

Dairy Free

Vegan and Vegetarian

For those on Low FODMAP diet maple syrup is a good alternative to honey or golden syrup which contain Fructose, but you can leave out the maple syrup if desired.