Roasted grape, sage and cheese tart with a hazelnut pastry

The boys are back (or I'm back) from a small blogging hiatus with a roasted grape tart. I've watched on with major fomo as friends, family and Insta acquaintances alike seem to be frollicking about in the Australian sunshine, all the while being couped up in my apartment, surrounded by groceries. Truth be told, I had about -100 of a holiday this festive season, and I've had -200 time to develop additional recipes/additional rambling about food. Without saying more than I have, I'll just end by mentioning that I'm wildly excited a) to get back into creating alllllll of the new recipes and b) to show you this project that's zapped all of my time and incessant internet chatter. There might even a few roasted grapes in there, too.


Hey so now that I've gotten that obligatory introduction that's expected but generally left unread (and that I'm writing in a half zombie state at 8pm) let's get to the good stuff, hey? 


1 1/2 cups hazelnut meal (you can buy it from the supermarket or grind your own - 1 cup of hazelnuts makes ABOUT 1 1/2 cups hazelnut meal, don't quote me but just a handy hint)
50g butter
75g Parmesan, finely and freshly grated
Pinch of salt
1 egg

500g grapes of your choice (seedless are a bit more pleasant, but optional)
5-10g sage, chopped
3 eggs
100g cheese of your choice (I used a mixture of blue cheese and cheddar because what waistline?)
1 cup milk of choice (I used lactose free cow's milk, just because it was in the fridge each time I tested, and you, likewise, can use what you have in your fridge)
Generous salt and pepper



1. Preheat the oven to 180 degrees Celsius.
2. Place your grapes onto a lined baking tray, and, with a spray of olive oil, into the oven for 20-30 minutes, until they are roasty and have taken on lots of colour. 
3. While the grapes are cooking, place all the ingredients for the tart base into your food processor (if you're making your own hazelnut meal, do so beforehand) and process until a dough ball forms. Remove from the food processor, and press into a fluted tart tin. (between 23-25cm in diameter) Use a fork to poke numerous air holes in the base, and then place the tart in the oven for 10 minutes, to pre cook the base. 
4. Once the base has cooked and cooled, whisk together your eggs, milk, salt, pepper, and sage. Assemble the tart by laying half your cheese (whether you grate the cheese or just spread it in blobs depends largely on which cheese you decide to use - grate the cheddar, blob the blue, etc) on the base. Lay the roasted grapes in the centre of the tart, and pour the whisked egg mixture around them. Finish with the remaining 50g of cheese, and then place the tart into the oven for 30 minutes (checking intermittently - spray the grapes with some olive oil if you're worried about them) or until the egg is fully cooked and the top is beautiful and brown. 






Preserved lemon roasted pumpkin with Greek yoghurt and chilli

I'm still yet to determine whether it's acceptable to ask people to drain their preserved lemons for the sake of some delicious pumpkin. Not that two tablespoons worth is going to do untold damage, of course, but if you're anything like me, you'll get a taste for putting preserved lemon juice on everything, and that and will be that. You can say goodbye to preserved lemons with ample liquid to keep them preserved. 


Since becoming way more intolerant to everything under the sun, I've had to try and get a bit more creative with how I flavour things (given that the Lord and saviour, garlic, is out of the question.) I don't want to say that I drastically overuse preserved lemon in most things, but I will, because I'd be lying if I didn't. 

I used Kent pumpkin for this recipe, given it's lower FODMAP qualities. You could also use coconut yoghurt in place of the Greek if lactose is an issue, but fingers crossed for your general sake that it's not. 



700-800g Pumpkin (I used Kent because it’s more FODMAP friendly)
1-2 tablespoons preserved lemon juice (the more the merrier)
2 ¼ pieces of preserved lemon, chopped
Zest of ½ lemon
2 tablespoons olive oil
1 chilli, chopped (chilli flakes are a good substitute if you forgot a chilli) 
Salt and pepper

1 cup (plus more if you like yoghurt) Greek Yoghurt
1 handful coriander, chopped
Extra chilli, to serve
Pomegranate (optional)
Olive oil, to drizzzzzzle


1. Preheat the oven to 180 degrees Celsius. In a large bowl, combine the olive oil, lemon zest, preserved lemon pieces and juice, chilli, and seasoning. Once combined, rub the mixture into each slice of pumpkin. You can allow it to sit and marinate if you have the time.
2. Line a large baking tray with baking paper, and spread the pumpkin slices out evenly, covering them in the leftover sauce. Place into the oven and cook for anywhere between 20-40 minutes - this will depend on how thickly you slice your pumpkin. 
3. To assemble, spread the yoghurt over your assembly vessel of choice, followed by the pumpkin and coriander. I like to top it with a second chilli, and a bit of salt and pepper. I also really like it with some pomegranate arils, which is a word I have enjoyed ever since learning it. 


Cashew pulp banana bread

I've always assumed that the people who make their own nut milk are the sort of people who have their lives together. They get up early for yoga and come home to a pre-prepared chia pudding, they own a steam press iron, they fold their underwear. Having the time to make something as basic as milk, to me, seems like you've got it made. They're not 10 minutes late and mildly sweaty for everything, they don't find food in their hair/teeth/shirt as they return home for the day - essentially, they're not me. 


However, when I happened upon a nut milk bag at my local bulkfood store, I figured I would give nut milk a chance. After all, I find the number of additives in what is supposed to be a two ingredient product (nuts and water) pretty unimpressive. So, I made nut milk. What do you know: for all my self created hype, making nut milk was SO easy. You soak nuts in water and maybe a bit of sweetener, you blend them up, and you pour them through a bag. Although most recipes for cashew milk say that no straining is required, my blender (the 6 year old that she is) doesn't pulverise things the way the newer varieties do. Which is probably a good thing, because I wouldn't have discovered cashew pulp banana bread if it did. 


Yes, it does taste infinitely better than the packaged variety, and yes, I can confirm that it does make you feel like your life is a bit more together. One issue I had with it, however, was the waste I was creating, particularly given my penchant for cashew milk. Mama is not made of money. So! Banana cashew bread. This loaf is gluten free, refined sugar free, and makes use of the ~waste~ product of cashew milk, meaning you don't even have to feel guilty about your new expensive habit. 




1 cup raw cashews
4 cups water
1 teaspoon vanilla bean paste
Pinch of sea salt


1 cup cashew pulp (aka all the cashew pulp)
2 laaaaarge riiiiiipe bananas (plus an extra one, if you want to jazz up the top) 
1/2 cup buckwheat flour
1 egg
4 tablespoons coconut sugar
2 teaspoons cinnamon
1 teaspoon vanilla bean paste
2 teaspoons baking powder
2 teaspoons apple cider vinegar



1. Place your cashews in an extra large glass jar (needs to be glass, according to the internet) along with all the ingredients for the milk. Leave them to soak for a minimum of 4 hours, or overnight, if possible. Make sure you cover them and put them in the fridge if you're going the overnight route - I have left them on my kitchen counter in hot weather, and woke up to very soured cashews. Not ideal. Defeats the purpose of this anti-waste recipe, etc. 
2. Once soaked, place the mixture into the blender, and blend for 2 minutes or so. You might have to divide the mixture into two batches for blending purposes. 
3. Pour the milk through a nut milk bag (available at health and bulk food stores in Australia) and store in a glass container, with a lid, in the fridge. You need to use the milk relatively quickly (2-3 days) because there are no preservatives. As I mentioned, you'll be able to tell verrrrry quickly when your milk is past it's prime. 


1.  Onto the banana bread! Preheat the oven to 180 degrees Celsius. Retain the cashew pulp, and place it in a large bowl. Add the mashed bananas and egg, and then mix in the flour, cinnamon, coconut sugar and vanilla bean paste. Finally, add the baking powder and apple cider vinegar, and stir well to combine. 
2. Pour the mixture into a silicon loaf tin, and top with the extra banana, if you're using it. A sprinkle of coconut sugar also works a treat here. Pop the loaf into the oven for 20-40 minutes - highly dependent on whether you've got the extra banana on top. Keep checking on the loaf until a skewer comes out clean and the top is golden. 
3. Allow to cool slighly before serving. 


Gluten free, vegan and FODMAP friendly herby avocado pasta

I haven't always been super enthused by the concept of avocado on pasta (isn't that what pesto is for?) but I decided to give it a try after seeing so many glorious Instagram renditions of the dish. As much as I absolutely love a good pesto (and more importantly, as much as I love a good Parmesan) it's always handy to have a FODMAP friendlier, vegan, gluten free version of a dish up your sleeve. You know, for your friend with the world's most unique dietary restrictions. Aka for me. 

A lot of Instagram recipes, I discovered, called for things like soaked cashews and/or nutritional yeast. I'm all for this, but I generally find that when the mood for pasta strikes, it strikes. Mumma don't wan wait for cashews to soak, or for the health food store to open. I want pasta immediately, cheers. 


Although the title suggests that you can use anonymous herbs of your choosing, I'd highly recommend basil and dill. I tested the recipe with a bunch of different herbs (a bunch... get it) and I found that dill and basil not only complimented each other, but also the light creaminess of the avocado, and the lemony tang of the... lemon. 


INGREDIENTS - serves 4

1 large bunch of basil (LARGE - get two small if unsure)
1 large bunch dill (repeat this same step above with the dill)
2 avocados, ripe but not brown kinda ripe (I mean they can be but it won't look as pretty)
Juice of 2 large lemons, plus zest to taste
Good pinch of sea salt
2 tablespoons good quality olive oil
1-2 tablespoons water, if needed
500g gluten free pasta of your choosing 



1. Bring a large pot of water to the boil with GENEROUS salt. Once boiling, add the pasta and cook as per the packet instructions. 
2. Once the pasta is nearly cooked, place all the ingredients for the pasta sauce in your food processor, and process until thoroughly combined, adding water if necessary. 
3. Drain the pasta, reserving a little cooking liquid, and then pour the avocado herb sauce over the top. Finish with some lemon zest, lemon juice, and a some extra herbs, if you're feeling fancy.




Chocolate zucchini sheet cake with chocolate avocado icing

I've got a (sheet) slice of realness for you today. Despite all my googling, I am still unsure if this is what you can definitively call a sheet cake. Is it an American thing? Am I making it up? Is this a sheet cake? Either way, it's a succinct enough title that I plan to keep it, irrespective of the reality. Cheers for your support.


Zucchinis have been my lord and saviour with all the digestive issues I've been having - they're filling, mostly bland, and very much FODMAP approved. I wouldn't be exaggerating if I said that I eat three or more zucchinis in a day. Because I really, genuinely do. Given my hero worship of this humbly excellent veg, it seemed only fitting to try and incorporate it into every aspect of my diet, cake included. 

It wasn't that long ago that I used to make Nigella's 'courgette' cake for my Mum's birthday, weirding myself out, year after year, by the fact that I was putting ZUCCHINi in CAKE. It's times like these that I truly believe in the human capacity to evolve and grow. 

This cake is gluten free, grain free, refined sugar free and FODMAP friendly. It's also dead easy to make, which is arguably a bigger bonus than all the above combined.



1 cup almond meal
1/2 cup tapioca flour
200g grated zucchini (skin on, about one medium-large zucchini)
3/4 cup cacao or cocoa
1/2 cup coconut sugar
2 teaspoons maple syrup
2 eggs
2 tablespoons almond butter
1 tablespoon coconut oil (softened)
1 teaspoon vanilla bean paste
2 teaspoons baking powder
2 teaspoons apple cider vinegar
Generous pinch of sea salt flakes

1 large avocado
1 tablespoon maple syrup (2 if you have a particularly sweet tooth)
1/4 cup cacao or cocoa
Pinch of sea salt flakes



1. Preheat the oven to 180 degrees Celsius.
2. Combine the almond meal, eggs, cacao and zucchini in your food processor, scraping down the edges intermittently, until you have a nice smooth batter. Add the coconut sugar, maple syrup, almond butter, coconut oil, vanilla bean paste and sea salt, and continue to process until combined. Add the baking powder and apple cider vinegar, and stir by hand to combine. 
3. Pour the mixture into a small greased baking pan. I used both a small rectangular 27cm x17 cm and square 20cm x 20cm pan, both to success. 
4. Place into the oven for 15-20 minutes. You may need to adjust the timings, depending on how thinly your cake batter is spread. 
5. While the cake is cooking, process your avocado, cacao, maple syrup and sea salt together until a smooth icing forms. You might have to scrape down the blender a few times, depending on the size of your avo.
6. Once the cake has cooked and cooled, pile it up with the avo icing, and top with aesthetically pleasing bits and pieces as you see fit. The cake keeps well (icing and all) in the fridge for a number of days. 


Kaffir lime pavlova and kaffir candied limes and vanilla coconut yoghurt

Is there anything more noble than reinventing the wheel aka the pavlova? Not much, is the answer you are looking for. As part of some work with the lovely people at Australian Eggs, I decided it was about time I combined the two loves of my culinary life - the pavlova and the kaffir lime. 



For the pavlova:
¾ cup white sugar
¼ cup brown sugar
4 egg whites
1 teaspoon grated frozen kaffir lime

For the candied limes:
2 limes
3/4 cup water
3/4 cup sugar
5 kaffir lime leaves

1 cup coconut yoghurt
1 teaspoon vanilla bean paste


To make the candied limes:
1. Place the sugar, water and kaffir lime leaves in a medium saucepan, and bring to the boil. Stir intermittently, and continue until the sugar has completely dissolved, and you have a viscous sugar syrup. Add the slices of lime, and set the timer for 12 minutes.
2. Once the timer is done, check that the limes have tender peel but have not disintegrated. Continue cooking for up to an additional 5 minutes, if you think it is necessary.
3. Shake the excess sugar syrup off the limes, and lay them on a drying rack or baking paper. Allow them to dry for a minimum of an hour, overnight if possible. You can also dry them in the fridge, if you need to speed the process up.


To make the pavlova

1. Preheat the oven to 160 degrees Celsius.
2. Carefully separate your egg yolks and whites in clean vessels, and transfer your egg whites into a large, meticulously clean bowl.
3. Using clean beaters, beat the egg whites until stiff peaks form. Slowly, tablespoon at a time, begin adding the sugar, and continue until it is all incorporated. No sugar granules should remain in the glossy meringue. Add the grated kaffir lime zest, and stir gently to incorporate.
4. Paint the meringue onto a piece of baking paper. I find it helps to lightly spray a baking tray before laying the baking paper down, to stop it from sliding around as you paint on the meringue. Create a shape of your choosing, and transfer the pavlova to the oven for 20 minutes.
5. After 20 minutes, turn your oven down to 100-120, and continue to cook for an hour to an hour and a half. Once it has finished cooking, turn the oven off, and leave it in the oven to cool completely. This is optional, but very helpful in ensuring the meringue doesn’t bleed sugar.
6. Mix together the coconut yoghurt and vanilla bean paste, and an optional teaspoon of the kaffir sugar syrup used to create the candied limes. Spoon this on top of the pavlova (you can use cream if you’re a purist) and arrange the candied limes (and some optional kaffir lime leaves if you’re feeling extra) and serve.


Beetroot and Harissa pickled devilled eggs

If there is one thing I'm making a bee-line for a party, it's devilled eggs. Not only are they delicious, and not only am I too lazy to make them myself, but I know that, give or take some spring onion, they will generally be friendly for a FODMAP gal like myself.


Australian Eggs asked me to create some eggo recipes, and I was instantly drawn to an idea that I'd seen on the gram: beetroot pickled eggs. Not only are they are particularly aesthtically pleasing way to serve a devilled egg, but they also take on a completely new texture, firmness, and flavour. It doesn't hurt that I am childishly/plebbishly obsessed with canned beetroot - I'm pretty sure a better way to eat beetroot doesn't actually exist. 



For the pickled eggs:
1 cup apple cider vinegar
¾-1 cup canned beetroot juice (from a 425g tin of canned beetroot)
¼ cup brown sugar
1 teaspoon harissa
8 hard boiled eggs

For the filling:

3 tablespoons Kewpie Mayo
1/2 teaspoon smoked paprika
1 teaspoon curry powder
Salt and pepper
1 teaspoon lime juice
½ teaspoon harissa paste
Coriander, to serve



1. In a medium saucepan, combine the apple cider vinegar, canned beetroot juice, brown sugar, harissa and smoked paprika, and cook over a medium high heat, until the sugar is dissolved. This should take about five minutes.
2. Peel and wash your hard boiled eggs, and gently place them into a large, clean jar. Pour the pickling liquid over the eggs, and allow to cool before transferring to the fridge overnight. The longer you leave the eggs in the pickling liquid, the stronger they will taste, and the deeper the red colour will be. Be warned: pickled boiled eggs have a rather pungent smell. Don’t let it put you off!
3. Once the eggs are pickled, slice them in half lengthways, and gently remove the yolks from the whites. Transfer them to a small bowl.
4. Mash the egg yolks well, and then add the all ingredients for the filling. Mix until well combined, and then gently spoon back into the eggs. Top with some chopped coriander, and serve


Lemon and coconut cake Bombe Alaska

I was recently given the task of creating a recipe using a blowtorch from Williams Sonoma. I mean, what a task. Practically the day I received it, I confirmed what I had suspected all along: everything is more fun when you're using a blowtorch. Why put something under the grill, when you can TORCH it? Answer: there is no logical reason. 


The first thing that came to mind to make was, of course, a Bombe Alaska. A lot of people on Instagram marvelled at how 'retro' I had gone, but personally, I've always sort of thought of the Bombe Alaska as a bit of a timeless classic. This could be because I grew up after the golden era of the Bombe Alaska, but what could be more impressive than a dessert that is actually three desserts combined, and a dessert that can not only be torched, but subsequently set on fire? My mind says nothing. 


2 cups almond meal
1/2 cup tapioca flour
1/2 cup desiccated coconut
5 tablespoons maple syrup
Juice of 1 lemon
Zest of half a lemon
100g butter
1 teaspoon coconut oil
1 teaspoon vanilla bean paste
2 eggs
3/4 cup almond milk, or milk of choice
1 teaspoon baking powder
2 teaspoons apple cider vinegar

3 large egg whites
½ cup caster sugar
¼ cup brown sugar
½ teaspoon vanilla bean pastae

1 litre good quality vanilla ice cream

20-22cm cake tin
1 Litre pudding bowl



1. Preheat your oven to 180 degrees Celsius.

2. In a small saucepan over a medium heat, melt the butter, and add the maple syrup, coconut oil, vanilla bean paste, lemon juice and lemon zest. Allow to cook for a couple of minutes, and remove when it starts to bubble.

3. In a large mixing bowl, combine the almond meal, desiccated coconut and tapioca flour, stirring to combine. Next, crack in the eggs, and add the almond milk. Once these are mixed in, add the warm butter mixture, and stir well to incorporate.

4. Finally, add the baking powder and apple cider vinegar, and stir the bubbles in thoroughly. Pour the mixture into a greased 20-22cm Spring form pan, and pop into the oven for 30 minutes, or until a skewer comes out clean.

5. Remove the cake from the oven and allow it cool enough to pop it in the fridge, where it needs to cool completely (you don’t want to melt your ice cream!)

6. Once the cake has cooled, take a knife and gently slice the cake horizontally to create two layers, as if you were sandwiching icing between them. Set one half of the cake aside.

7. Lightly spray your pudding bowl with oil, and line it with plastic wrap, making sure there is lots of overlay to assist in pulling the Bombe Alaska out later. The oil will help the plastic wrap stick to the edges.


8. Place the pudding bowl, the right way up, on top of one half of the cake, and cut around the base of the bowl, to create the top (or roof) of the Bombe Alaska. Use the remaining piece of cake to cut 5 or 6 triangles, which will form a crown shape inside the bowl, giving the Bombe Alaska shape.

9. The second piece of cake will form the bottom of Bombe Alaska. Turn the bowl upside down (rim of the bowl touching the cake) and cut around it to create the bottom. You will press this into the bowl once it’s filled with ice cream.

10. Turn the bowl upright again, and place the small circular piece of cake in the bottom. Follow this with the triangular pieces (pointy side down) until you have a roof and walls for your Bombe Alaska. It is imprecise and needn’t be perfect – it is a protective layer for the ice cream against the heat of the blow torch.


11. Take your vanilla ice cream and fill the pudding bowl around the cake. Press down firmly, and pack as much ice cream in as you can. Finish with the bottom layer of cake, pressing it down firmly over the ice cream. Make sure it is inside the pudding bowl rim – trim it slightly if need be. Wrap the overlay of plastic wrap over the base, and return to the freezer to solidify.


12. To make the meringue, whip the egg whites in a very clean bowl with clean beaters. Once they have firm peaks, slowly add the sugars, and continue beating until the sugar has dissolved and the meringue is glossy and stiff. Beat in the vanilla bean paste, and set aside.

13. Remove your Bombe Alaska from the freezer, and place the bowl in some hot water, to assist in removing the cake from the bowl. It should only need to be in the water for a couple of minutes at most. You might be able to skip this step in a particularly warm climate.

14. Once you have removed the Bombe Alaska from the bowl, remove the plastic wrap and gently paint the meringue over the top of the cake layer. Once you have used the meringue (it will create a thick layer so you can leave some off if that’s not your style) use your blow torch to cook the meringue to a level of your liking. I like it to be quite dark.
15. Using a warm knife, gently slice the Bombe Alaska and serve!




5 ingredient gluten free lemon and caper 'carbonara'

I've had somewhat of a lemon revelation of late. I still remember when a friend said to me 'everything I eat is improved with a bit of lemon' and I thought to myself 'but how?" I've never been that person to use all the lemon wedges they give you with Pho, or with fish and chips, or really with anything. But now, here I am, discovering lemon and talking about it like I'm Founding Father of lemon.


I'm sure there are other recipes out there for zingy lemon pastas, but I've just discovered it, so you'll have to bare with me as I sit here writing about it like I'm something special.


250g pasta (I used gluten free rice penne, but there are handy guides on how to convert uncooked to cooked between different pasta varietals - Google pasta measuring chart)
1 lemon, halved
100g Parmesan
50g capers
1 egg
Sea salt and cracked pepper, to serve (these don't count as part of the '5 ingredients clickbait attempt, right?)



1. Fill a medium saucepan with water, and add the juice and zest of half your lemon. Bring the water to the boil. 
2. Once the water is boiling, add your pasta, and stir intermittently to make sure they don't all clump together. Put the timer on for six minutes. 
3. Juice and zest the other half of your lemon, and set aside. Finely grate the Parmesan, and get your capers and egg ready to throw into the saucepan. 
4. Once the timer goes off, scoop a cup of the pasta water out and set it aside. You will need it put back in the pan. 
5. Drain the pasta once cooked, and return immediately to the saucepan it came from, but do not place back on the heat. Add 1/4-1/2 cup pasta water (1/2 for a runnier sauce) along with the lemon juice and lemon zest. Stir quickly to combine, and then add the egg, the Parmesan, and a sprinkle of sea salt. Continue stirring quickly until everything is combined. Finally, add the capers and some pepper, divide between two bowls, and go for it. Sprinkle with a bit of extra lemon zest if you're feelin' super fancy. 


Grain free 'choose your own adventure' muffins

Every now and again I look to check in here with a self indulgent whine about my health, and you're in luck, because today is the day!!

As you're maybe aware, I've been dealing with all sorts of digestive issues for the past three or four years now, which, despite a variety of medical interventions, seem to be worsening. I came to the sad realisation the other day that I actually can't remember what it feels like to not feel some level of terrible after eating. Woe is me. 


In a moment of defiance, I decided that I wasn't going to let feeling unwell stop me from gorging on sweet baked goods. Enter, the 'all of my dietary niches' friendly muffin. It's gluten free, grain free, FODMAP friendly, refined sugar free, and can play host to a whole variety of flavours, depending on what you're in the mood for. It's pretty forgiving in that I haven't bothered to measure any of my additions, and they've all turned out excellently. I have tried plain, chocolate, chocolate and blueberry, rhubarb chocolate and halva, sprinkles, and roasted banana. Re-reading this paragraph makes it clear to me why I'm not seeing results from all the Pilates I do, but I digress. Enjoy. 



1 1/2 cups almond meal
1/2 cup tapioca flour
1/4 cup buckwheat flour
75g butter
2-3 tablespoons almond butter
Pinch of salt
5 tablespoons maple syrup
1 teaspoon vanilla bean paste
1 egg
1/2 cup almond milk, or milk of choice
2 teaspoons baking powder
3 teaspoons apple cider vinegar
Flavas of your choosing 



1. Preheat the oven to 180 degrees Celsius.
2. In a large mixing bowl, combine the tapioca flour, buckwheat flour, and almond meal.
3. Using a small saucepan, melt the butter over a medium heat, and then add the maple syrup, almond butter, vanilla bean paste and salt. Stir until you have a brown, unappealing (but delicious) syrup, which will be a bit granular courtesy of the almond meal. 
4. Add the almond milk and egg to your flours, and stir well to combine. Once the butter mixture has cooled a tiny bit, pour it over the flour mixture and continue stirring until everything is combined.
5. Add the baking powder and apple cider vinegar, and gently stir through the bubbles. Now is the time to add any mix ins you're feeling -chocolate chips, strawberries, etc. Careful not to go TOO wild or the muffins will be difficult to remove from the tin. But you can go a bit wild. 
6. Pop the mixture into greased, silicione muffin tins (I managed to get them clean out of a regular container too, but I love the safe side) and into the oven for 15-20 minutes. 
7. Allow them to cool a tiny bit before running a knife around them and popping them out. They are best warm, but stay moist (ugh) for a couple of days. Heat them up a lil if they get dry. 





Miso and maple roasted greens, jalapeno and cheddar quesadillas

I've probably said it before, but Mexican style cuisine is up there with my all time favourites. I love that it's a bit of a chameleon in terms of what it can be, and that it naturally caters to a whole bunch of dietary requirements (ie mine). Don't start me on the time I went to provincial France over their holiday period and lived off hot chips and meringues. I mean it was pretty great but also not that great. 


When The Dairy Kitchen asked me to create a cheese focused recipe, my first obvious thoughts were a) yes and b) quesadillas. With lots of cheddar. So, kind of bastardised, Tex Mex type quesadillas, which, on my days, are my preferred sort, being the pleb that I am. On my 'intolerant to life' diet journey, I've discovered that cheese works really well for me, and I eat it most, if not every, day. It's generally low in lactose, contrary to common belief, and it's a good source of protein for me, given that I can't eat many other vegetarian sources, like beans. Cheese, much like Mexican, is up there with my all timers. 


These quesadillas are a bit new age: they have roasted zucchini and broccoli, slathered in a maple, miso and jalapeno sauce. This makes an interesting and low fodmap alternative to the traditional bean variety of vego quesadillas, and the miso practically makes them the new superfood. I'm expecting a write up on Mind Body Green any day now. 


1 medium head of broccoli (around 300g I think) chopped into small florets
2 medium zucchini, chopped (again, around 300g) sliced and then quartered
3 teaspoons miso paste (I found the darker varieties to give a stronger taste)
3 teaspoons maple syrup
2 tablespoons water
1 tablespoon olive oil
1/2-1 teaspoon sriracha (I'd go with 1 but pull back if you struggle with chilli)
5-10g Jalapeno, chopped finely, plus extra to serve
100g freshly grated cheddar, plus extra for a dramatic cheesy effect (necessary)
6-8 corn tortillas, depending on how stuffed you want them
Lime juice, to serve
Coriander, to serve (optional, in part for aesthetics lel)



1. Preheat the oven to 180 degrees Celsius.
2. In a small bowl, mix together the maple, miso, sriracha and Jalapeno, and pour the boiling water over the top. Mix until the miso paste has dissolved completely, and then add the olive oil.
3. In a large bowl, combine the broccoli and zucchini with the maple miso sauce, ensuring every veg is well coated. 
4. Pop the veg on baking paper, on a baking tray, and into the oven for 25 to 30 minutes. 
5. Once the veg are done, immediately sprinkle them with half of the cheddar, and mix through. Load this cheesy mixture evenly into your tortillas, and arrange them snugly in a baking tin or on a baking tray, 
6. Once they're all on board, sprinkle them with the remaining cheddar and more (go wild) and return to the oven for 10 or so minutes, flipping it to grill at the end to get a beautiful golden colour. 
7. Serve with a squeeze of lime, extra jalapeno slices and a lil bit of coriander, if you're partial to the highly controversial herb. 


Baked strawberry and rhubarb and a peanut butter, tahini and lemon zest crumble

As with many things in life, as the motivational quotes would tell you, the idea for this recipe was born out of a failed batch of cookies, or a general life fail, if we're sticking with the motivational quote theme.


I'd spent the whole day recipe testing, deprived of human interaction (the perks of living alone, amirite guys?!) and yet, when it came to past 9, I decided to keep on pushing, and keep on recipe testing. In my 'I was ready for bed two hours ago' state, I forgot to add at least one egg, and at least one liquid, a fact that became blindingly apparent the next morning. As I went to test the fruit's of the previous night's labour, my satisfaction at my own productivity levels quite literally crumbled in front of my eyes. Because that is sometimes the way the cookie crumbles. Sorry, couldn't resist.


Dad jokes aside (I think I've exhausted them all) I realised I had stumbled upon a pretty great fruit crumble topping. With a bit of tweaking, it is gluten free, grain free, refined sugar free, vegan, FODMAP friendly and embarrassingly easy to whip up for your dietary niche mates. 


1 bunch rhubarb (350g+, extra is fine) 
2 punnets (500g) strawberries
2 tablespoons maple syrup

1 cup almond meal
1/2 cup peanut butter (I used crunchy, but NATURAL PEANUT BUTTER ONLY PLS - All that should be in there is peanuts and salt, check the label) 
2 tablespoons tahini
1-2 tablespoons maple syrup
Generous lemon zest
1-2 teaspoons mixed spice
sprinkle of sea salt flakes



1. Preheat the oven to 180 degrees Celsius.
2. In your baking dish of choice, mix together your sliced strawberries and rhubarb, and drizzle them with the two tablespoons of maple syrup. Pop them in the oven for around 15-20 minutes.
3. While the fruit is cooking, mix together all the ingredients for the crumble, and mix mix mix until it becomes crumbly.
4. Once the fruit has been cooked (bubbly, juicy and bright but not fully cooked through) remove it from the oven and sprinkle the crumble over the top. Spray it with a little oil and return to the oven for around 15-20 minutes, or until the top is cooked. You can pop it under the grill for a little while to give it some colour, before serving it with coconut yoghurt or whatever else takes your fancy.


Gluten free apple and coconut cake with easy salted caramel sauce

I'm currently sitting in a cute lil air bnb in Byron Bay, a sunny, beachy, backpacker haven of a coastal town in Northern NSW. I had every intention of crafting a series of eloquent and witty blog posts before my departure, but life intervened, as it always does. And when I say life intervened, I mean that I ended up going to sleep at 9pm every night, binge watching Law and Order, and attending an indoor plant care workshop. Standard life interventions, yes? 


Anyway, I've made this apple and coconut cake a bunch of times now, and I'm continually impressed by it. It's gluten free, refined sugar free, grain free, FODMAP friendlier, and super easy to make. It also lends itself super well to other fruit varieties: I've tried plum and feijoa, and next on my list is rhubarb or maybe even caramelised banana. The possibilities are endlessssss. 


The cake is gluten free, grain free, FODMAP friendlier, and refined sugar free. The salted caramel is probably the easiest salted carmel you'll ever encounter, and although it does form little globs, it tastes exactly the same, minus 10kg of sugar, a sugar thermometer, and burnt hands. Bonus.



2 cups almond meal
1/2 cup tapioca flour
1/2 cup desiccated coconut
4 tablespoons maple syrup
100g butter
1 teaspoon coconut oil
1 teaspoon vanilla bean paste
1 teaspoon cinnamon
2 eggs
1 cup almond milk, or milk of choice
1 teaspoon baking powder
2 teaspoons apple cider vinegar
2 apples - 1 1/2 sliced (for the top or bottom) and 1/2 chopped, to mix through the cake


1. Preheat the oven to 180 degrees celsius. In a large bowl, combine the almond meal, tapioca flour and coconut. These instructions are together because I forgot to mention the oven so I'm adding it in now. 
2. In a small saucepan, melt the butter, and then add the maple syrup, cinnamon, and vanilla bean paste. 
3. Back to yo large bowl: Add the almond milk and eggs to the flours, and mix until all combined. Add the chopped apple (In case you're tired and making this, ONLY the chopped apple, not the apple for the top!) Mix the buttery mixture into the flour. 
4. Add the baking powder and apple cider vinegar, and stir ze bubbles in. 
5. You can place your apple slices on the top or bottom of this cake, but whatever you decide, make sure the pan is greased and lined. Arrange your apples and pour over the cake batter (or vice versa, upside down is fun but slightly harder to remove) and pop in the oven for 30-40 minutes. Timing heavily depends on whether you're making a loaf or a cake, so check it intermittently, and spray the fruit on top (if it is on top) if necessary. 


50g butter
2 teaspoons maple syrup
Generous pinch of salt

1. In a small saucepan, combine the butter and maple syrup. Once the butter has melted, turn the heat right up. AS SOON AS the mixture foams up, stir it a few times and turn the heat off. If you continue to cook it, it will turn into a giant glob. A delicious one, but one that is impractical in a pouring scenario. Add the salt, and pour over the cake with reckless abandon. 

NOTE: this recipe works splendidly with plums. And Feijoas. And probably most other juicy but not too juicy fruits. 


Gluten free, vegetarian Okonomiyaki

Let me start this recipe by unoquivocally stating that these are not authentic okonomiyaki. In fact, given my exposure to the delicacy extends only to food courts across Australia, I doubt I've ever had authentic okonomiyaki.


I went through a stage at uni (before going gluten free or even being a strict pescetarian) where I did try and create an authentic version, but I vaguely recall that I was too squeamish to invest in the necessary bonito flakes, and too lazy to hunt down the appropriate flour. Plus, if I'm being totally honest, I personally adore the food court variety. The sadness that overcomes me when I have to walk straight past them at the food court nowadays is overwhelming. 


I've experimented with a variety of versions throughout the years, but these ones are a gluten free, grain free and FODMAP friendlier adaption that I've been loving lately. I should point out that there's basically no point making them without the sauces - they are the backbone of the whole arrangement. Also, if you don't have Kewpie in your fridge I'd be concerned that you are missing out on an integral part of life, irrespective of whether you're making this dish. 



100g red cabbage, finely sliced
100g white cabbage, finely sliced
100g carrot (about 1 medium carrot) grated
2 cups almond meal
6 eggs
2 teaspoons Tamari
1/2 cup almond milk

Additionals (heavily recommended ones)
Kewpie Mayonnaise
Gluten free kecap manis (you can either buy it at the supermarket, or if not a healthfood store)


1. In a large bowl, combine the vegetables and almond meal, and toss together until they are all combined. Add the eggs, almond milk (or milk of choice) and Tamari, and mix until thoroughly combined. Add a small pinch of salt if you fancy. Set aside.
2. Heat a nonstick pan to a medium heat, and add a small amount of peanut oil or sesame oil. Sesame gives a strong flavour but I quite like it.
3. Divide the mixture as you see fit. I made 6 pancakes each times, but they are particularly large, so you might want to make slightly smaller ones. 
4. Allow to cook for a couple of minutes, and flip the pancake when it's firm enough to do so. You should be able to see that the cooking side is no longer kinda translucent, and there might potentially be a few lil bubbles on the surface. Repeat on the other side, and then repeat with the remaining pancakes. 
5. Top each pancake generously with Kewpie mayo and the kecap manis, and sprinkle with chives if you can handle them. They keep amazingly in the fridge for snacks or for the quickest microwave dinner you've ever had. 


Gluten free parmesan, basil and turmeric waffles

If you've followed me for any length of time, you'll likely know that I love a good waffle. Not only does the perceived effort of a waffle skyrocket when compared to a mere old pancake, but I can wander off and a automatic timer will alert me to the fact that my waffles are done, as opposed to the billowing smoke that generally signals to me that my pancakes are (over)cooked. 

It was pretty much my ideal assignment then, when Williams Sonoma asked me if I could create a recipe using this waffle maker. No billowing smoke in this kitchen today, friends. 


After (another) bout of being particularly unwell in the last couple of weeks, I've started incorporating a lot of turmeric into my foodz for the anti-inflammatory effect. What better way to become less inflamed, I figured, than by eating waffles. I've also been reading up on gut health, and found a study that conveniently suggested cheese was in fact good for the gut, what with the good bacteria and all. Say no more fam. Parmesan and turmeric waffles it is. 


INGREDIENTS - makes 2 large waffles in a round Breville machine 

1/2 cup almond meal
1/4 cup tapioca flour
1/2 cup almond milk
5g fresh turmeric, grated (most good supermarkets and health food stores sell fresh turmeric these days, or if not your local Asian grocer. Worth hunting for!)
Generous 5g basil leaves, chopped
75g parmesan
1 egg
1/4 teaspoon table salt
1/4 teaspoon baking powder
1/2 teaspoon apple cider vinegar 



1. In a medium bowl, combine the almond meal, tapioca flour, turmeric and parmesan. Pour over the almond milk, and stir until combined. Follow this with the egg, basil, and salt. Stir well.
2. Add the baking powder and apple cider vinegar, stirring in the bubbles. Set aside for 10 or so minutes.
3. Heat your waffle maker as per instructions, and spray liberally with oil before you pour in half the mixture. Close the lid and allow to cook. 
4. Repeat with the second half of the mixture, and then serve with a colourful array of breakfast suited veg. Haloumi also advised. as I said, I recently read that cheese is good for gut health, so...