Sharing gluten free, pescetarian and food intolerance friendly recipes from Melbourne, Australia
Recently I was asked by my friends at KitchenAid Australia to create a dessert to celebrate their limited edition Light and Shadow stand mixer. I knew I had to make this gluten-free banoffee layer cake. The cake is an easy, gluten-free vanilla cake that is nut, gum and starchy flour free. It is topped with…
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Sacla recently asked me to develop a recipe using their Free From vegan pesto. First and foremost, I was incredibly excited to find a store bought pesto with no garlic, which is particularly rare. Secondly, given that we’re living in an eternal picnic reason right now, I knew I had to develop some gluten free…
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Hard to believe that after all this time, this is my first recipe for a lactose free vanilla cheesecake. I’ve posted a chocolate and peanut butter rendition before, and my cookbooks (past and upcoming) have a cheesecake recipe. But today, in partnership with Queen Fine Foods, I’m sharing this easy and delicious version with a…
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Without a shred of modesty, I am a huge fan of my recipe for gluten free brown butter shortbread. It took a lot of experimenting and the brown butter adds such a lovely nuanced flavour. I am aware, however, that some people are happier with a more classic shortbread. As such, today we’re chatting regular…
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I’ll put this out there before we begin: don’t think this is the traditional way to make a gluten-free chocolate crinkle cookie. However, given that my gluten free brownie cookies are easily one of my popular recipes, it seemed contrary to Christmas spirit not to share this method. In my eyes, excellent cookies trump traditional…
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Before we begin chatting about this gluten free spanakopita tart, a caveat: this is not a traditional Greek spanakopita. There’s no gluten free phyllo here, because, try as I might, I have never managed to get phyllo to work in a way that didn’t take HOURS. Speaking from experience: individually rolling little sheets of phyllo…
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Ok, so the peanut butter snickers cookies are really good. But these gluten free tahini cookies? They are really, really, really good. They’re chewy, crispy, sweet, a little salty and a general delight to eat. Made from four simple ingredients: tahini, maple syrup, baking powder and salt, they can be whatever you want them to…
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Mother’s Day is peak ‘zucchini in dessert’ time at my house. That’s because my mum is a diehard fan of Nigella Lawson’s zucchini cake in How to Be A Domestic Goddess. We’ve experimented with making mum different desserts, but we always come back to the humble zucchini cake. I’ve made a gluten free version of…
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