Tag: gluten free

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Foodie Friday: Savoury pumpkin bread from 28 by Sam Wood

This savoury pumpkin bread recipe is brought to us by 28 by Sam Wood.

Savoury pumpkin bread

A gluten free and dairy free healthy snack from the popular online fitness coach.

  • 1 cup Pumpkin
  • 2 cups Almond meal
  • ½ cup LSA (linseed, sunflower, almond meal)
  • 2 tbsp Psyllium
  • 2 tsp Baking powder
  • ½ teaspoon Salt
  • 1 tsp cinnamon (ground)
  • 4 Free range eggs
  • ¼ cup Coconut oil (extra virgin) (melted)
  • 1 tbsp Rice malt syrup

  1. Preheat oven to 180°C.

  2. Remove skin and slice pumpkin into small pieces. Steam until soft, mash, and set aside to cool.

  3. In a large bowl, combine almond meal, LSA, psyllium, baking powder, cinnamon, and salt

  4. In a separate bowl, beat the eggs and add to the flour mix.

  5. Add the oil, rice malt syrup, and mashed pumpkin, and combine thoroughly.

  6. Pour into a greased loaf tin and bake for 30-40 minutes, until cooked and a skewer inserted comes out clean.

Snack
Baked goods
dairy free, gluten free, pescatarian, pumpkin, vegetarian

Foodie Friday: Sweet potato and cinnamon bread

Today’s delicious recipe was created by dietician Marika Day for Australian Sweet Potatoes
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Foodie Friday: Vegan persimmon cheesecake

This mouthwatering dessert recipe was provided by persimmon grower Kate Guthrey and Persimmons Australia. They’re in season now and packed with vitamin A and C, perfect for warding off colds during these cooler months. 

Vegan Persimmon Cheesecake

While some may be disappointed to see temperatures dip, the bright side is that it's officially Australian persimmon season! With its vibrant orange colour and honey-like taste, this deliciously sweet fruit will bring a little brightness to the table this autumn.

Filling

  • 450 grams raw cashews
  • ½ cup water
  • 1 cup very ripe persimmon flesh (Original or Sweet)
  • ⅓ cup fresh lemon juice
  • ⅔ cup coconut oil

Base

  • 310 grams gluten free gingernut biscuits
  • 4 tbsp vegan butter (melted)
  • 2 tbsp 30g coconut oil (melted)

Topping

  • 1 very ripe and soft Original persimmon (pureed)
  • 1-2 firm and crunchy Sweet persimmons (sliced)
  1. Add cashews to a medium bowl and cover with water by a few centimetres. Cover and allow to soak in the refrigerator overnight. Once soaked, remove cashews from the fridge then rinse and drain.

  2. Make the base.

    Grease and line the base and sides of a 23cm springform pan. Place the gingernut biscuits in the bowl of a food processor and process until finely crushed. Add the butter and coconut oil and process until well combined. Transfer mixture to the prepared pan and use a spoon to press the mixture firmly over the base. Place in the fridge to chill while you prepare the filling.

  3. Make the filling.

    Add all filling ingredients to a food processor or large blender. Blitz for 2-3 minutes or until smooth and creamy. Pour over the prepared gingernut base and smooth the top with a spatula. Cover and freeze for at least 4 hours to set.

  4. When you're ready to eat the cheesecake, take it out of the freezer and remove from the springform tin. Allow the cheesecake to thaw for 45 minutes to 1 hour before serving. Pour over the persimmon puree and garnish with slices of firm Sweet persimmon.

Once thawed, the cheesecake should be stored in the refrigerator until serving.

Dessert
cheesecake, dairy free, gluten free, passionfruit, persimmon, vegan

Foodie Friday: Kanzi Apple Pie Cinnamon Scrolls with Vegan Cream Cheese Frosting

This wonderful recipe was created by Panaceas Pantry for Kanzi Apples.

Foodie Friday: Layered walnut cake with raspberries & vanilla cream cheese

This recipe was provided to us by Villeroy & Boch.
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Foodie Friday: Choc orange tart with hazelnut-oat crust

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Raw Orange Chocolate Tart with Hazelnut-Oat Crust (Vegan, Gluten Free)

This cake is kind of like the lovechild of a jaffa and a hazelnut – except creamy and fudgy, with a subtle hint of orange that doesn’t overpower. The crust was the perfect match – nutty, subtly sweet and crunchy.

Prep time: 10 minutes | Cooking time: 20 minutes | Freezing Time: Overnight | Serves: 4

Vegan, gluten and dairy free.

Ingredients 

Crust

Chocolate Filling

Method

  1. Preheat oven to 170⁰C (340⁰F). Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour. 
  2. Add melted coconut oil to the food processor and process until it becomes like wet sand. 
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool. 
  4. While cooling the crust, place all chocolate filling ingredients in a high-speed blender and blend well. Add more sweetener if you need. Layer it over the crust, and freeze it over night.
  5. Take out from the tart tin and garnish. Store in the fridge.

We used a 10cm × 25cm × 2.5cm (550ml) tart tin with a removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide.

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Foodie Friday: Cashew Alfredo pasta

This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 30 minutes | Cooking time: 20 minutes | Serves: 2 Vegan, Dairy Free…

Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …
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Foodie Friday: Tropical macadamia bark

Foodie Friday

This recipe was developed by Jacqueline Alwill @brownpapernutrition for Naked Foods.

Tropical Macadamia Bark

What tastes like white chocolate and pina colada, but packed with nutritional goodness? This Tropical Macadamia Bark! Have a piece between meals and the healthy fats will help keep your hunger at bay – plus the natural sweetness of the dried fruits will satisfy those sweet cravings!

Prep time: 5 minutes | Freezing time: 2-3 hours | Serves: 10-12

Gluten Free, Dairy Free, Refined Sugar Free & Vegan

Ingredients 

  • 2/3 cup (100g) coconut oil
  • 3/4 cup (112g) raw macadamias
  • 1 tbsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 4 thin slices (35g) dried pineapple pieces
  • 4 thin slices (22g) dried apple pieces
  • 2 thin slices (15g) dried mango slices
  • 2 tbsp (26g) pistachios, roughly chopped
  • 2 tbsp (20g) dried raspberries
  • 2 tbsp (20g) dried strawberries

Method

  1. Melt coconut oil on low heat.
  2. Place coconut oil, macadamias, honey, and maple or honey in a high-speed food processor or blender and blitz until smooth.
  3. Line baking tray with greaseproof paper, pour macadamia mix over the tray and spread evenly.
  4. Drop pineapple, apple, mango, pistachios, raspberries and strawberries around the tray.
  5. Place in freezer to set for 2-3 hours.
  6. Slice and serve from freezer.

We used a 24x 30cm baking tray to make this one, however you can use any baking tray or tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Vegan strawberry cheesecake

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Clean Vegan Strawberry Cheesecake Squares

Prep time: 35 minutes | Cooking time: 20 minutes | Serves: 9

Vegan, Gluten Free and Dairy Free

Ingredients 

Crust:

  • 100g gluten free rolled oats
  • 100g raw almonds
  • 7 tbsp coconut sugar
  • 2 tbsp cocoa powder
  • 1/4 tsp pink salt
  • 5 tbsp melted coconut oil

Filling:

  • 200g raw cashews
  • 100g fresh strawberries 
  • 150 ml coconut cream
  • 6 tbsp melted raw cacao butter
  • 5-6 tbsp maple syrup
  • 3 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla paste
  • 1 tsp pitaya powder (for colour, optional)
  • Pinch of good salt

Decoration:

  • 10-15 small to medium sized strawberries, cut in half 
  • 20 blueberries

Method

Patties:

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Line the baking tin with a baking sheet and press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
  4. Place all strawberry filling ingredients in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze it until set.
  5. Take out the cake from the baking tin and cut with a warm knife. Enjoy!

We used a 18cm×18cm square tin to make this one, however you can use any tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Cashew caramel protein balls

Foodie Friday

This recipe was developed by Nicola @nourishingnicola for Naked Foods.

Cashew Caramel Protein Balls

Not only do these protein balls take minimal effort to make, they look and taste like the work of a master chef and are packed with healthy ingredients!

Prep time: 10 minutes | Freezing time: 4 hours | Serves: 10-12

Gluten free option, dairy free & vegetarian

Ingredients 

  • 1/2 cup raw almonds
  • 1/2 cup oats (use gluten free oats if required)
  • 1/4 cup shredded coconut
  • 2 tbsp. cashew coconut butter
  • 2 tbsp. salted natural peanut butter
  • 1/3 cup honey
  • 80g dark chocolate

Method

  1. Blend everything (except for dark chocolate) in a high-speed food processor.
  2. Roll into balls and freeze for 2 hours
  3. Melt the dark chocolate and dip/roll each ball in it.
  4. Sprinkle with crushed almonds and freeze for 2 hours.
  5. Enjoy!

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

Foodie Friday: IKEA’s Swedish meatballs

IKEA has released a six-step recipe for its famous Swedish meatballs so Aussies can recreate their own version using staple ingredients. Hooray! Ingredients Meatballs: 250g pork mince 500g beef mince 1…

Foodie Friday: Raspberry & vanilla choc bliss balls

Whip up this healthy treat from Flannerys Organic & Wholefood Market for the kids’ lunchboxes or yourself! Flannerys has stores in Lane Cove, Crows Nest and Mona Vale, Sydney. They offer a…

Foodie Friday: Hidden veggie meatballs and tomato sauce

Today’s recipe comes from our favourite nutritionist Rosie Eyre at By Rosie. She says: “This is a great recipe to hide lots of extra veggies in; either for kids who…
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Foodie Friday: Vegan tomato cashew cheese

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Vegan Cashew Tomato Sauce: 3 Ways

This vegan cashew tomato sauce is not only creamy and rich, but super versatile! Use the sauce as a base for your next pasta, curry, soup or anything else your heart desires.

Prep time: 10 minutes | Cooking time: 40 minutes | Makes: 3 cups | Gluten Free, Dairy Free & Vegan

Ingredients 

  • 400g can cherry tomatoes (or tomatoes)
  • 100g minced brown onion
  • 100g minced carrot
  • 100g chopped cauliflower
  • 60g diced Japanese pumpkin or butternut squash
  • 2-3 garlic cloves, chopped
  • 60g raw cashew (soaked in hot water for 30 minutes and rinsed)
  • 1 tsp dried thyme (or your choice of dried or fresh herbs)
  • Black pepper
  • Himalayan salt
  • Olive oil

Method

  1. In a medium sized saucepan, sauté minced onion and grated garlic with 1 Tbsp olive oil for a few minutes. Add pinch of pink salt and continue to sauté until they become tender.
  2. Add other vegetables with 2 Tbsp olive oil, black pepper, and 1 tsp pink salt. Continue to heat for few more minutes.
  3. Add tomato and thyme and bring it to a boil. Reduce heat and cover with a lid. Simmer it for 30-40 minutes with a small flame. Stir occasionally.
  4. Place all the ingredients (including drained cashews) in a blender and blend well. Add salt and pepper to taste.
  5. If you reserve it, bring the sauce back to the sauce pan and bring it to a boil. After cooling it down, transfer it to a jar and keep it in a fridge. 

Now that you have the base prepared, here’s something you can do with it:

Pasta with roast veggies and kale salad (As shown in above image)

Prep time: 5 minutes | Cooking time: 15 minutes | Serves: 1

Ingredients

  • 100g dried pasta, cooked
  • 1/4-1/3 cup of cashew tomato sauce (recipe above)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Veggies of your choice, roasted
  • Kale, massaged in a little olive oil, lemon and salt, to taste. 
  • Sliced red onion

Method:

  1. Prepare the roast vegetables to your liking.
  2. Mix boiled pasta with 1/4-1/3 cup of sauce and 1 tbsp olive oil, and heat with a small to medium flame for 1-2 minutes. Add salt and pepper to taste and you’re done!

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Meat-free Lentil Shepherd’s Pie

I’m not into resolutions, but I would like our family to start eating less meat this year, for health and environmental reasons. And recipes like this Lentil Shepherd’s Pie from…

Foodie Friday: Caramel Kanzi pie

This recipe for deep dish caramel apple pie was created by Panaceas Pantry for Kanzi Apples and is vegan unless you substitute the ingredients in brackets. Ingredients 3 sheets puff pastry 8 Kanzi…
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Foodie Friday: Chai spiced carrot slice

Foodie Friday

This recipe was developed by Jacqueline Alwil @brownpapernutrition for Naked Foods.

Chai Spiced Carrot Slice

Prep time: 10 minutes | Cooking time: 50 minutes | Serves: 10-12

Gluten Free, Dairy Free, Grain Free, Sugar Free & Vegetarian

Ingredients 

  • 1/4 cup melted coconut oil
  • 1/4 cup rice malt syrup
  • 3 free-range eggs, whisked
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp turmeric chai spice mix (or try a combo of cinnamon and nutmeg)
  • 1/2 cup almond meal
  • 1 cup grated carrots
  • 1/4 cup sunflower seeds
  • 3/4 cup roughly chopped walnuts
  • 1/4 cup pepitas
  • 1 cup chopped dates
  • 3 tbsp coconut flour

Method

  1. Preheat oven to 160C and line a loaf tin with greaseproof paper.
  2. Place all in ingredients a mixing bowl and mix to combine.
  3. Pour into loaf tin and cook for 45-55 minutes or until a little skewer comes out clean when you pop it through the middle.
  4. Cool in tin for 15 minutes, then transfer to rack to cool completely.
  5. Stores well in the fridge up to 5 days.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …

Foodie Friday: Honey & orange olive oil cake

This easy cake can be made the day before and is the perfect weekend brunch, especially if you’re enjoying finally (safely) having visitors to your home again! Thanks to Mastercraft…
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Foodie Friday: Smoked & spiced chicken & chickpea salad

We love the look of this new Smoked & Spiced Vitality Salad from Chargrill Charlie’s, one of three new anti-ageing salads developed with nutritionist, Liv Kaplan. They’re designed to leave your body full of energy and skin glowing heading in to Spring. Sounds good to us! In all 10 Chargrill Charlie’s stores for this month only.

Enjoy chicken and chickpeas cooked in a smokey paprika and lime marinade, on top of a tahini kale salad.

Serves 4 | Gluten and diary free.

Ingredients

Paprika chicken and chickpeas
500g chicken thigh
1 tbsp smoked paprika
2 garlic cloves, crushed
Juice of 1 lime
1 tbsp olive oil
1 tsp sea salt
1 cup chickpeas, rinsed and drained

Salad
1 bunch kale, roughly torn
1 cucumber, chopped
Fresh chilli, chopped

Tahini dressing
2 tbsp tahini
Juice of 1 medium lemon
1 garlic clove, crushed
1 tsp sea salt
1-2 tbsp warm water
2 tbsp olive oil

Method

(Paprika chicken and chickpeas)

Preheat the oven to 180C.

In a bowl, combine the chicken with the paprika, garlic, lime juice, olive oil and salt.

Heat a medium pan to a high heat and sear the chicken thighs on each side, pouring the leftover marinade into the pan. Transfer to an oven safe dish and continue cooking in the oven for 20 minutes or until cooked.

Remove from the oven and shred roughly. Pour the chickpeas into the dish and toss chicken and chickpeas together to coat in the juices.

(Tahini dressing)

Combine all ingredients in a small bowl and whisk together until smooth.

(Kale salad)

Place the roughly torn kale in a large bowl and pour over dressing. Using hands or tongs, massage the dressing into the kale until it breaks down and is coated in dressing. Toss in cucumber.

To serve, use kale salad as a base, top with chicken and chickpea mixture, drizzle over extra tahini dressing and top with fresh chilli.

Important points: The chicken must be roughly shredded using forks as opposed to sliced. It must also be done while still warm so it soaks up the juices.

Kale is best massaged to break down the fibres and let it absorb the flavour of the dressing.

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Foodie Friday: Almond pancakes with strawberry compote

Ahead of Mother’s Day this weekend, Almonds Australia have created a healthy and delicious twist to a classic favourite for the perfect breakfast-in-bed treat for Aussie mums. Whip up these gluten-free almond pancakes with strawberry compote to show your mum how much you love her!

Ingredients

Strawberry compote

1 punnet strawberries

1⁄8 cup water

1 cinnamon stick or 1⁄2 teaspoon ground cinnamon

2-4 tablespoons rice malt syrup, honey or brown sugar (to taste)

Pancakes

2⁄3 cup almond meal

2 eggs

1⁄4 cup milk

1⁄2 teaspoon vanilla bean paste or vanilla essence

2-3 tablespoons rice malt syrup, honey or brown sugar

Thickened cream or Greek yoghurt to serve

Method

Strawberry compote

  1. Wash and hull strawberries and cut in half.
  2. Place in a small saucepan with water and cinnamon and bring to the boil.
  3. Reduce to low and simmer for 15-20 minutes until strawberries have thickened.
  4. Leave to cool, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting to your liking.

Pancakes

  1. In a small bowl mix almond meal, eggs, milk, vanilla and sweetener.
  2. Heat up a small non-stick fry pan and add a knob of butter. Ladle some pancake mixture in and cook over medium heat until edges are cooked through (3-5 minutes) and air bubbles appear. Flip the pancakes and cook on the other side for another couple of minutes.
  3. Repeat with rest of the mixture.

To serve…

Stack pancakes and spoon over strawberry mixture. Dollop with cream or yoghurt and eat immediately.

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Foodie Friday: Bircher in a Biscuit!

Today’s recipe comes from Stacey Clare — A Healthy Mum. Jen’s been making some of her recipes for Seb recently and asked her to share some with our readers. Enjoy!

These babies are soul satisfying, nourishing morsels of goodness with just the right amount of spice. Egg-free, nut-free, gluten-free and freezer safe!

Makes: 20 | Prep: 10 mins | Cooking: 25 mins

Ingredients

  • • ¼ cup coconut oil
  • • 1 tbsp ground chia seeds
  • • 3 tbsp water
  • • ¼ cup maple syrup (plus extra for drizzling)
  • • ½ tsp bicarbonate soda 
  • • 1 tsp ground cinnamon (plus extra for sprinkling)
  • • ½ tsp fresh grated ginger
  • • 3 large Granny Smith apples
  • • ½ cup buckwheat flour 
  • • 1 ½ cups whole oats
  • • 3 tbsp milk (optional)

Method

STEP 1

Preheat your oven to 180°C and line 2 baking trays with baking paper. Combine the ground chia seeds with the water and place in the fridge to set. Meanwhile, whisk the coconut oil, maple syrup, bicarbonate soda, ginger, spices and milk if you are using it, together in a bowl and whisk to combine. Set aside.

STEP 2

In a separate bowl, grate 2 apples and combine with the flour and oats. Add this to the coconut oil mixture along with the chia seed mix and stir until a sticky dough is formed.

STEP 3

Roll heaped tablespoons of the mixture into balls and place evenly on the baking tray. Gently flatten each. Slice the remaining apple thinly and top each cookie with a slice. Brush with a little extra maple syrup and sprinkle with extra cinnamon. Bake for 20-25 minutes or until crispy. Allow to cool completely before removing from the tray.

STORAGE

Fridge for 5 days & freezer for 1 month. 

STACEY CLARE’S NUTRITIONAL TIP: When choosing apples, look out for the Granny Smith variety. They contain less fructose than the red varieties and are just as sweet when cooked.

–Stace is A Healthy Mum to two young boys and an accredited health coach to the masses. She spends her days running after her busy babes who always seem to be getting into something. Her nights are spent cooking for her website or helping other mummas on their own family’s health journey in her health coaching services. Her food philosophy is all about simple, easy-to-cook food the whole family wants to eat. You can view some of Stace’s recipes here, connect with her on Facebook and Instagram or grab a copy of her lunchbox eBook at staceyclare.com

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