Rice paper rolls

ricepaperrollsRice paper rolls

Fresh and easy dinner option



500g of chicken thighs cut into bite sized pieces

1 clove of crushed garlic – optional (add to tolerance)

1 thumb sized knob of ginger, finely grated

¼ cup of gluten free soy sauce


Other filling

¼ of an iceberg lettuce

100g of vermicelli noodles

Small bunch of coriander


Dipping sauce

2 tbsp of soy sauce

¼ tsp of sesame oil

1 tsp of fish sauce

1 tbsp of soft brown sugar

3 tbsp of water


14 sheets of rice paper

Marinate the chicken in the soy, garlic and ginger. The longer you the leave the marinate the better, so if you’re organised do this the night before.  Cook off the chicken in a frying pan and set aside to cool. Prepare your vermicelli noodles by following the instructions on their packet(varies from brand to brand) and set aside to cool. Slice lettuce into strips and roughly chop coriander leaves. Now you are ready to set up your rice paper roll making station! Have a large bowl with hot water(as hot as you can bare to put your fingers in). Line up your chicken, noodles, lettuce and coriander. Place a clean tea towel under water then ring it out so it’s moist but not soaking wet. Place the tea towel down in the centre of your work station. Dunk the rice paper in(one at a time)the hot water bath for a second only, it should still feel a little firm as it will continue to soften as you take it out and work with it. Place it on damp tea towel and place a small amount of chicken, lettuce and noodles( you can experiment with what quantities work best for you) and sprinkle over the coriander. Fold from the left placing the rice paper over the filling. Then fold the top and bottom flaps over the filling. Finally roll the rice paper right over from left to right making a neat little package. The folding is hard to describe in words so if you want to watch someone do it then try the you tube link below;


Lastly combine the ‘dipping sauce’ ingredients and enjoy. These can be made ahead of time as they keep well in the fridge for a few hours.

Caramel Slice

caramelsliceCaramel slice

This is an adaption of a Donna Hay recipe. It’s very sweet so I’d recommend cutting them into really small bite sized pieces. It’s a cheeky little treat to go with your afternoon cuppa.



1 cup of gluten free plain flour

½ cup of desiccated coconut

½ cup of soft brown sugar

125g butter, softened(almost melted)

1 tsp of ground cinnamon

1 tbsp water


1 heaped tbsp. of golden syrup

395g tin of condensed milk

60g butter, cubed


150g dark chocolate

2 tsp vegetable oil(canola works well)

Extra desiccated coconut to sprinkle over chocolate – optional

Pre-heat oven to 180(fan forced). Add all ‘base’ ingredients into a large bowl and beat hard with a wooden spoon until well combined. Add to a lined slice tin, the one I use is 20 x 28 cm. Bake for 17minutess. Whilst the base is baking you can crack on with the filling by adding all the ‘filling’ ingredients into a small saucepan. Melt over a low heat and stir for 7 minutes then pour over the base. Place base with caramel filling back in the oven and bake for a further 20 minutes. Allow this to cool completely before doing the chocolate top. Make a double boiler(small saucepan of water with a glass bowl placed over the top) and heat chocolate and oil on a low to medium heat until melted. Drizzle the chocolate evenly over the top and leave it in the fridge to set for a few hours before cutting into bite sized pieces.

Zucchini slice

Zucchini slice – serves eight
Served warm it makes an easy dinner (with some fresh greens on the side). Served cold it’s picnic perfect 
I always use a free range high quality bacon. Pigs are beautiful, intelligent creatures and can be kept in abhorrent conditions so we can get cheap meat products. Please keep this in mind when purchasing pork. Also this dish is still super tasty without meat so you can give that a try too!
375g of grated zucchini
1 ½ cups of tasty cheese
1 cup of plain gluten free flour or tapioca flour
1 teaspoon of baking powder
1 small garlic clove, finely grated – optional
1 teaspoon of curry powder ( I use ‘clive of india’ brand)
1 small carrot grated
2 rashes of bacon, chopped into small squares – optional
½ a red capsicum, diced
½ cup of olive oil

Pre-heat oven to 180. Fry off capsicum and bacon, set aside to cool. Add all other ingredients, except only 1 cup of the cheese(save the ½ cup to sprinkle on the top). Mix with a fork until well combined and spoon into a slice tin that has been lined with baking paper. Sprinkle remaining cheese on top and bake for 35 -40 minutes, or until golden brown. Allow to cool slightly before serving.

Simple green curry

Simple green curry
One thing I’ve really missed since I was diagnosed with fructose malabsorption is a Thai green curry. I used to cheat and use a brought paste, but can’t now because of the onion content. The other thing that makes it tricky is making it without a key component, coconut milk. This recipe is a result of my experimentation with Thai flavours and using cream and coconut essence to mimic the flavour of coconut milk. It’s not as good as a ‘real’ curry but still makes for a yummy dinner.
Curry paste
2 stalks of lemongrass
1-2 small red chillies, seeds removed (add to your own tummy’s tolerance)
Thumb sized piece of fresh root ginger (skin removed)
2 small kaffir lime leaves
Bunch of coriander (stalks for the paste, save leaves for garnish)
2 cloves of garlic (again add to your own tolerance)
3 tablespoons of tamari (or 2 tablespoon of gluten free soy sauce)
1 tablespoon of fish sauce
1 tablespoon of coconut oil
2 tablespoon of water

500g of chicken, chopped into bite size pieces
¾ cup of cream
½ teaspoon of coconut essence
Tablespoon of coconut oil to cook chicken in
2 cups of chopped in season veg(I haven’t specified which veg as it really depends on taste and tolerance but I used half a red capsicum, 1 carrot and 1 head of broccoli but in the summer I might use zucchini and a few snow peas)

Blitz all the curry paste ingredients in a food processor/ blender until really smooth. Make sure the paste is super smooth otherwise you won’t get a creamy texture in the curry. Set the paste aside and cook the chicken in a wok, on a medium heat using the coconut oil to grease the pan. Once the chicken is brown take it out of the wok and set it aside. Put the paste in the wok and give it a minute or so on the heat by itself then add the veg. Add the chicken back into the wok and add the cream and coconut essence. Bring to a simmer, stirring occasionally. Simmer with the lid on for 15 minutes and then take the lid off and simmer for a further five, to let the sauce reduce a little. Serve hot with rice and coriander leaves to garnish.

Banana & Chia pikelets

Banana and Chia pikelets – makes approximately 15
This is the prefect fussy toddler breakfast! I feel a bit better cos it has chai seeds but ultimately it is a pancake so it’s probably a ‘Sunday food’ as opposed to an everyday of the week thing.
2 tablespoons of plain yoghurt
½ cup of milk
1 tablespoon of melted butter, cooled
1 egg
1 teaspoon of sugar
1 cup of plain gluten free flour
1 teaspoon of baking powder
¼ cup of chia seeds
½ a ripe banana
*Extra butter for pan

Mash banana and whisk in egg, yoghurt and milk. Get out a second bowl and mix together all the dry ingredients. Now add the banana/milky mix to the dry ingredients, whisk until smooth. Lastly whisk in the melted butter. Depending on how thick the yoghurt is you may need a little extra milk, the mixture should be like cake batter in consistency. Heat a non-stick pan on a medium heat with a little butter. Spoon out the mixture in tablespoon batches. When the pikelet starts to bubble on top flip it over and give the second side a minute or so. They should be golden on both sides. Serve warm or cold.

Vegetarian sausage rolls

Vegetarian sausage rolls – makes about 30 small sausage rolls

My sister in law is down from Brisbane this weekend. She is vegetarian and coeliac, add my fructose malabsorption to that and you’ve got the perfect excuse for a cooking challenge!

I wanted to make her something that she might miss from her pre-vegetarian & gluten free days… and who doesn’t love a good old homemade sausage roll?



200g of butter, chilled in cubes

1 ½ cups of gluten free plain flour

½ cup of sour cream


Half a zucchini, approximately 150g

Half a red capsicum, approximately 150g

Half an eggplant, approximately 150g

1 cup of tinned chickpeas, drained

1 clove of garlic*

1 egg

½ cup of grated sweet potato

½ cup of potato

½ a teaspoon of ground cumin

½ teaspoon of ground coriander

¼ teaspoon of garam masala

1 teaspoon of asafoetida


Olive oil for cooking

Cornflour for rolling out pastry

Sesame seeds & one egg yolk to top sausage roll

Mix chilled butter and flour with your hands until combined, you are looking for a bread crumb like consistency. Add sour cream and knead together until combined(mixture can get a little sticky!). Wrap in plastic wrap and place in the fridge.

Now on to the filling. Cut zucchini and eggplant length ways and the capsicum into two flat pieces(removing the seeds). Dress veg lightly with olive oil and place on a hot BBQ or skillet. Cook vegies until they are tender and have some lovely smoky char on them. Set vegies aside to cool.

Heat a tablespoon of olive oil in a wok and add the drained chickpeas, be careful as they can spit a bit if the chickpeas are still wet. Have the chickpeas at a medium to high heat for about five minutes, tossing them in the wok occasionally so they get an even brown tan. Once the chickpeas are golden brown, take them off the heat and drain any excess oil. Set aside to cool.

Once the chickpeas and veg are cool you can turn your oven to 200(fan forced) and crack on with combing the filling. Place chickpeas, spices and egg into a blender or food processer and blitz until smooth. Roughly chop vegetables, you want them to be about 1cm x 1cm in size so that you have texture rather than just mush or huge chunks. Combine chopped veg, grated potatoes and spice/chickpea mix in a bowl.

Now it’s as simple as making regular sausage rolls. Roll out pastry in batches using the cornflour to stop it from sticking. Spoon out filling in long lines and roll pastry gently around, brushing the egg yolk as ‘glue’ to stick the pastry together at the end of the roll. Cut to approximately 6cm length. Place on a lined tray. Poke two slits in the top of the sausage roll, brush with egg yolk and sprinkle with sesame seeds. Place in oven for 25 minutes.

Golden pecan pie

Golden Pecan pie
Personally I don’t like desserts to be overly sweet. This pecan pie has a mellow sugary custard with plenty of pecans to cut the sweetness. However if you have a massive sweet tooth I’d suggest drizzling a little melted chocolate or toffee to finish it off.
Finely grated rind of an orange
125g butter, cubed and room temperature
125g cream cheese, room temperature
1 teaspoon of baking powder
1 ½ cups of gluten free plain flour
¼ cup of pouring cream
¼ teaspoon ground cinnamon
½ cup of soft brown sugar
3 eggs, lightly beaten
½ cup of pure maple syrup
50g of melted butter, cooled
185 g Pecans

Pre-heat oven to 200 (fan forced). Beat butter and cream cheese until well combined and creamy in colour. Beat in dry ingredients and orange rind until combined, once ready it should appear like bread crumbs in texture. Depending on whether you do this recipe in the winter or summer it may require 1 tablespoon of water to help combine as the cooler the mixture the more crumbly it may be. Knead in the bowl until combined. Place in a greased flan/quiche dish and press out evenly to fit the inside of your dish.. way too crumbly to roll out like regular pastry. Smooth out and fix up edges, this is a fool proof pastry as you can just rip off pieces and re-join them where needed. Place a layer of baking paper over the top and cover with either dry beans, rice or baking beads for a 20 minute blind bake. The pastry should look only just cooked in the middle and a light golden on the crust. Cool pie crust completely before adding the filling.
Now for the filling. Turn oven to 160. Mix together all the filling ingredients, except for the pecans. Whisk together until smooth. Evenly place pecans out into pie crust and pour filling mixture over the top. Place in oven for 35 minutes. Serve cold.

Buckwheat & Banana muffins

Buckwheat & banana muffins – makes 12
My three year insists that chocolate be added to this! So if you are feeling a little bit fancy you can throw in ½ a cup of white cooking chocolate, roughly chopped or maybe ½ a cup of blueberries for something a bit healthier. These are best eaten that day but work well if you freeze them then reheat for breaky or a snack. Serve warm or cold, sliced in half with a little butter.
1 small mash banana
3 tablespoons of boiling milk(I heat it in the microwave)
1 teaspoon of bi-carb
125g softened butter
¾ cup of caster sugar
2 eggs
1 teaspoon of baking powder
¼ teaspoon of ground cinnamon
½ cup of buckwheat flour
½ cup of tapioca flour
½ plain gluten free flour
½ cup of walnuts, finely chopped

Pre-heat oven to 180(fan forced). Mash banana in a bowl. Add bi-carb to milk, it should go all lovely and foamy. Pour milk mix over mashed banana and set aside. Cream butter and sugar with a wooden spoon. Add in eggs and banana mix, stir until combined. Finally add all the dry ingredients(except walnuts) and combine. Now is the time to add a cheeky bit of chocolate or berries if you like otherwise the mix is ready to be spooned into a 12 hole muffin tin. I use patty pans to save washing up. However, you can butter the tin then shake a little gluten free flour around to coat it and they will come out just as easily. Once the mixture is in the muffin tin sprinkle the walnuts over the top. Place in the oven for 30 minutes or until cooked through and golden brown on the top. Cool on a wire rack.


Brownies – makes 24 pieces

A yummy treat for afternoon tea or foodie gift, just wrap in cellophane (keeps in the fridge for about a week).


185g butter, melted

¼ cup of cocoa powder

1 cup caster sugar

1 cup of plain gluten free flour

2 eggs

½ a cup of white or dark chocolate chips

½ a cup of chopped macadamia nuts or walnuts(for topping)

Turn oven to 160 (fan forced). Add dry ingredients (except nuts) and combine. Then add melted butter & eggs  and combine with a fork. Add to a slice tin (I use a 28 x 19cm) that has been lined with baking paper.  Sprinkle chopped nuts on the top and cook for 35 minutes or until set. I test if it’s set  by giving the tin a shake, if the mixture wobbles all over the place then put it back it for another 5 minutes. Be careful not to overcook it, as it is much nicer when it’s a little gooey than all dried out. Cool then place in the fridge for hour then cut into small pieces.