Category Archives: Baking

Black Bean And Beetroot Burgers

Well, what can I say……… my meat eating carnivore sons wolfed these down!

Non coeliacs had them in a brioche bun and us coeliacs had them with sweet potato wedges, absolutely delicious and healthy to boot! 

I have got into the habit of buying dry black beans in bulk, cooking up a big pan of them and freezing portions in boxes for later use, hence the non tin quantity.

Makes six large burgers and 8 regular sized burgers.

Ingredients

30ml olive oil

180g onion, finely diced

2 garlic cloves, finely chopped

200g carrots, peeled and grated

380g beetroot, peeled and grated

2 teaspoons ground cumin

3 teaspoons ground coriander

1/4-1/2 teaspoon chilli powder

70g fresh coriander, stalks and leaves

600g cooked black beans

Salt and pepper to taste

Method

Preheat the oven to 200 degrees Centigrade, line two baking sheets with baking parchment.

In a large frying pan, heat the oil and cook the onion for 5 minutes over a medium heat.

Add the garlic and cook for 2 minutes then add the grated carrot and beetroot, stir and cook for 3-4 minutes.

Stir in the ground cumin, ground coriander and chilli. Tip into a large bowl.

In a food processor, process the beans and fresh coriander until you have a loose crumble. Tip into the bowl with the beetroot mix.

Season with salt and pepper and then use your hands to combine the ingredients.

Once they are thourghly combined, divide the mixture and squeeze into patty shapes with your hands.

Lay each burger on the baking sheet until all of the mixture is used.

Drizzle each patty with a little olive oil and then bake for 20 minutes.

Use a large fish slice to lift the patties carefully as they are a bit on the crumbly side. I topped ours with avocado and Persian feta.


Harissa Chicken

I’ve recently started using more chilli into our food as I love it but it can be a challenge with the boys as one of them, in particular, isn’t keen! By adding tomato and garlic to the harissa, the paste goes further and it has a fabulous flavour.

Feel free to adjust the harrisa paste quantities to suit your taste buds. 

Serves 6.

Ingredients

1.8kg chicken, jointed into 10 pieces

2 tablespoons Harissa paste

90g semi sun dried tomatoes in oil, drained

2 Roma tomatoes

2 garlic cloves, peeled

30ml olive oil

Salt and pepper to taste

Method

Using a food processor or stick blender, whizz the Harissa, tomatoes, garlic, oil and seasoning to make a lumpy paste.

Marinade the chicken in the marinade for 4 hours if you have time.

Preheat the oven to 190 degrees Centigrade.

Spread the chicken out in a roasting tin, spreading any excess marinade over the top, and slide into the preheated oven.

Bake for 20minutes and then baste with the pan juices.

Return to the oven and repeat a couple more times, every 20 minutes, until the chicken is cooked through.

Allow to rest for 10 minutes before serving.

Baked Beans With Chorizo


As the weather cools down in Western Australia I can’t help going back to comfort slow cooking.

I used to always make baked beans with pork belly or bacon but these days, with the boys happy eating spicier food and enormous quantities of it, I’ve started using chorizo.

It’s best to use a chorizo that you have already tasted, cooked, so you can fiddle with the recipe, you may need more garlic etc. The chorizo I get here if beautifully smoky so I don’t need to add much to make a delicious dinner, served on toasted gluten free bread with avocado and a fried egg on top, heaven!

Serves 6-8 depending on sides.

Ingredients

1 large onion, finely diced

A splash of oil

300g chorizo, skin removed and diced finely, 2mm

2 x 400g tins cannelini beans

1 x 400g tomato pulp or finely chopped tomatoes

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

Salt and pepper to taste

Method

Preheat the oven to 170 degrees centigrade.

Heat the oil in a large oven proof pan over a medium heat.

Add the onion and cook until soft.

Turn the heat up to high and add the chorizo, cook for 5-7 minutes until the chorizo has released all of its fat and is crispy get up.

Now add the remaining ingredients.

Bring up to the boil and place in the oven for 90 minutes.

Check and if too thick add a little water, season if needed and serve.

Coconut and Cranberry Balls


In the days before healthy bliss balls, I can remember my Mum making a version of these, raisins instead of cranberries and dipped in chocolate. 

This recipe makes 25 balls. They are small but trust me, you don’t want them too big, these are rich sweeties!

Ingredients

110g butter

150g icing sugar

80g desiccated coconut

130g cranberries

25g 70% coco solids chocolate

Method

In a food processor, cream the butter and sugar.

Add the cranberries and coconut and pulse until combined.

Form into balls and place, spaced out, on a piece of baking parchment.

Now melt the chocolate, I cheat and melt it carefully in the microwave.

Take teaspoons of the chocolate and drizzle over the balls.

Allow to cool and then store in an airtight container in the fridge.

Gluten Free Donuts

Unfortunately, these don’t last long in our house!

Quick to make, baked not fried and leftovers, if you have any, freeze well.

Makes 18 donuts.

Ingredients

75g Greek yogurt

3 eggs, beaten

125mls oil

1 teaspoon vanilla extract

110g gluten free plain flour

80g ground almonds/ almond meal

2 teaspoons gluten free baking powder

200g caster sugar

Icing sugar to dust

Method

Preheat the oven to 170 degrees Centigrade.

Butter the donut tins very well.

Combine the yogurt, eggs, oil and vanilla

In a large bowl, combine the flour, almond meal, baking powder and sugar.

Pour the wet ingredients into the dry and fold in.

Pour the batter into an icing bag or a large plastic bag. If using a bag, cut the corner off to create a piping bag.

Squeeze the batter out into each individual ring, no more than a third filled.

Bake in the oven for 13-15 minutes.

Allow to cool a little in the tin before tipping out onto a baking rack.

Dust with a little icing sugar and serve.

The Real Deal Gluten Free Chicken Nuggets


A ridiculously long name for these but it so fits the bill!

It might sound like a large quantity in this recipe but honestly, make at least a kilo of these! They don’t last so, to tell the truth, I use a couple of kilos of chicken, bake and freeze the leftovers, they freeze brilliantly for a quick dinner another night and can be gently reheated from frozen, too easy!

The bread that I use is a bit of a heavy wet loaf so by whizzing it with the polenta you get a lighter crumb rather than wet globby balls! 

And remember, use the heels and crusts of the loaf, it adds a little colour and saves any waste of what is always an expensive ingredient here in Australia.

Makes 42-50 depending on size.

Ingredients

450g gluten free bread

160g polenta

1 teaspoon mixed herbs

1kg minced chicken

1 teaspoon onion powder

1/2 teaspoon garlic powder

1&1/2 teaspoons salt

Pepper

2 eggs

40mls milk

Method

Preheat the oven to 190 degrees Centigrade.

Line three baking sheets with baking parchment.

In a food processor, whizz the bread and polenta until you have fine breadcrumbs. 

In a large bowl or on a tray, combine the chicken, onion powder, garlic powder, salt, pepper and 280g of the breadcrumb mix.

Whisk the egg and milk in a bowl.

Add the mixed herbs to the breadcrumbs, mix well.

Take small amounts of the mince mix, form into a nugget shape or rough circle, dip in the egg and then in the reserved breadcrumbs to cover.

Lay the raw nugget onto the prepared tray and repeat with the remaining mix until it is all used up.

Bake in batches for 17-20 minutes, you might need to swap the trays half way through to get an even bake.

Serve hot.

Chocolate And Peanut Butter Brownies

Gluten free decadence here! 

If you don’t do peanut butter chips you can happily swap them for chocolate chips of omit them completely, this recipe will still work.

Makes 16 pieces.

Ingredients

125g butter

125g 70% coco solids chocolate

330g caster sugar

115g ground almonds/almond meal

1/2 teaspoon baking powder

3 eggs

1 teaspoon vanilla extract

100g peanut butter or chic chips plus extra for topping

Method

Preheat the oven to 160 degrees Centigrade. Grease and line the base and sides of an 18cm square cake tin.

Melt the butter and chocolate, using a bowl over a pan of water or I just do it carefully in the microwave.

Weigh out the sugar, almonds and baking powder in a large bowl.

Whisk the eggs in another bowl and whisk in the vanilla extract.

Now, pour the wet ingredients into the dry and fold them in.

Spoon the batter into the lined tin, sprinkle over a few more chips and bake for 35 minutes.

Allow to cool a little in the tin before removing.