CAULIFLOWER HERB BREAD { This Cauliflower Herb Bread is gluten free, low carb, cheesy, quick to make and so delicious! } Contributor: Margaret Pahos { INGREDIENTS } 600g cauliflower 2 cups grated cheese (dairy or paleo cheese) 4 eggs, whisked 2 garlic cloves, minced sprinkling of sage, thyme and oregano ¼ cup fresh parsley, finely chopped sea salt and pepper { METHOD } Place cauliflower into food processor and pulse until resembles rice. Place into microwave proof bowl, cover and steam for 7 minutes. Preheat oven to 180C fan forced. Line tray (approx. 30 x 30cm) with baking paper. Combine
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VEGAN GLUTEN FREE QUINOA ARANCINI { WHO KNEW THAT ARANCINI BALLS COULD BE AN ALLERGY-FRIENDLY TREAT?! We are so excited to present these tasty, crunchy, foolproof and flavourful vegan and gluten free Arancini Balls by ORGRAN. } Contributor: Orgran Health & Nutrition { INGREDIENTS } 1 packed cup cooked quinoa  1 clove garlic minced  1 & 1/2 tsp dried Italian herbs  1 tablespoon nutritional yeast  1 tablespoon ORGRAN Crispi™ Premium Breadcrumbs  1 flax egg (1 Tbsp flax meal mixed with 3 Tbsp water – leave for 5mins to thicken)  Salt & pepper to taste  Coating  1 tablespoon nutritional yeast  1 tablespoon ORGRAN Crispi™ Premium Breadcrumbs  Mix in a bowl  Spicy Tomato Sauce  1 x 400g can Diced Tomatoes
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{ SUPER EASY SOFT BANANA BREAD, PERFECT SERVED WARM FROM THE OVEN. }
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{ THESE GORGEOUS PANCAKES ARE BAKED AND SLICED, WHICH MEANS NO SLAVING OVER THE STOVE! I LOVE AN EASY RECIPE! }
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MINI PESTO ZUCCHINI MUFFINS { A QUICK AND EASY SNACK AND A POPULAR SAVOURY NIBBLE WHEN ENTERTAINING } Contributor: Casey-Lee Lyons { INGREDIENTS } 6 large free range eggs 1/2 cup (120g) dairy free pesto 1 1/2 cups (250g) grated zucchini 4 TBSP (40g) coconut flour 1/ 4 cup (40g) pumpkin seeds { METHOD } Pre-heat your fan-forced oven to 180°. In a mixing bowl whisk eggs with pesto to combine well. Stir through zucchini and coconut flour until well combined. Spoon mixture into a greased mini muffin tray and top each muffin with a sprinkle of pumpkin seeds. Bake in oven for 25
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HERB, GARLIC & OLIVE LOAF { THIS NOURISHING AND LOW CARB ALMOND BREAD IS PACKED WITH NUTRITION AND FLAVOUR } Contributor: Casey-Lee Lyons { INGREDIENTS } 6 large free range eggs 3/4 cup sparkling water 4 garlic cloves, crushed 2 TBSP dried herbs of choice (rosemary, thyme, oregano) 12 large olives, pitted and chopped 2 1/2 cups almond meal 3 TBSP tapioca flour 2 tsp gluten free baking powder Pinch himalayan salt { METHOD } Pre-heat fan-forced oven to 180ºC. In a large mixing bowl whisk eggs. Add sparkling water and whisk to combine. Mix through garlic, herbs and olives. Add almond meal,
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GET KIDS COOKING GLUTEN FREE SHORTCRUST PASTRY { THIS EASY GLUTEN FREE SHORTCRUST PASTRY CAN BE USED FOR PIES, TARTS, PASTIES, TWISTS OR SCROLLS.  IT’S A GREAT ONE TO GET YOUR KIDS TO PREPARE AND THEN USE IN A CHRISTMAS PIE – LOOK FOR THE GET KIDS COOKING MINI TURKEY POT PIES RECIPE FOR A SIMPLE WAY TO TURN LEFTOVERS INTO A DELICIOUS SNACK OR LIGHT MEAL.   } Contributor: Get Kids Cooking { INGREDIENTS } 2/3 cup butter or nuttelex 1 cup Gluten Free flour 1/4 cup cold water Extra flour for dusting the bench { METHOD } Cut up
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GLUTEN FREE COCONUT BANANA BREAD { THIS GLUTEN FREE COCONUT BANANA BREAD IS GLUTEN FREE, GRAIN FREE AND PALEO… LET’S GET BAKING! } Contributor: Lee Holmes { INGREDIENTS } 3 ripe small bananas 3 medium eggs, lightly whisked 90 g (31/4 oz/1/4 cup) rice malt (brown rice) syrup stevia, to taste a few drops alcohol-free vanilla extract 30 g (1 oz/1/4 cup) coconut flour 3/4 teaspoon bicarbonate of soda (baking soda) 1/2 teaspoon salt fruit, to serve (optional, on non-fasting days) { METHOD } Preheat the oven to 180°C (350°F) and grease a 21 x 9 cm (81/4 x 31/2 in) loaf (bar) tin. Peel and mash the bananas in a medium bowl.
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PUMPKIN, SPINACH & FETTA MUFFINS { PERFECT FOR MEAL PREP, WEEKLY BREAKFASTS OR SNACKS ON THE GO! } Contributor: yum. Gluten Free { INGREDIENTS } 1 ½ cups brown rice flour 1 ½ cups almond meal 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt ½ teaspoon black pepper 1 ½ cups chopped spinach 1 ½ cups roasted pumpkin cubes (with rosemary) ¾ cups feta, crumbled 3 eggs 1/3 cup coconut oil, melted ¾ cups milk { METHOD } Preheat the oven to 200°C. Line a 12 hole muffin tray with baking paper. Combine the flour, almond
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gRILLED blACK aNGUS BEEF BURGER WITH BLUE CHEESE, HOT SMOKY BBQ SAUCE AND HONEY MUSTARD DRESSING { ALERT THE CARNIVORES! THIS BEEF AND BLUE BURGER BY CHUR BURGER IS UNBELIEVABLE ON A TOASTED GLUTEN FREE GOURMET ROLL BY HELGA’S. ENJOY! 1 } Contributor: Helga’s { INGREDIENTS } 4 Helga’s Gluten Free Gourmet Rolls 5 Seed 4 leaves butterhead lettuce   BEEF PATTIES: 480gm black Angus beef mince 150ml gluten free BBQ sauce 10g table salt 50ml warm water   HONEY MUSTARD DRESSING: 100g American mustard 100g honey 100g mayonnaise 1 clove garlic, pasted into purée { METHOD } BEEF PATTIES
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