This is a receipe for cold winter nights when a pudding is needed to finish the day. Its fast and easy to mix together, a great way to use up all kinds of over ripe fruit, or if you are really pressed for time you can even use tinned pie fruit. This recipe was originally made by my grandmother. It is very traditionally Australian and reflects my grandmothers English heritage.
I have been refining the grain free version of this dessert for a few years and finally have something that tastes very close to her wheat flour version.Read More
I’ve been making a grain free banana cake for years. This version is the “new and improved” version and the added raspberries make it something special, but it is still relatively inexpensive to make as it only uses two eggs. The original recipe this one is based on is here. This version I think is “healthier” as it uses coconut sugar and coconut oil.Read More
This cake was inspired by the Rasberry Lemon Almond Cake here but has been changed so much it deserved its own recipe page.
This version uses oil instead of butter, and is as always Grain-free, Gluten-free. The citrus zest gives it a fabulous aroma, and like all of my cakes, has no technique required: chuck it all in a bowl and mix it really well, throw it in the oven. It needs a decent cooking time, so test it after 20 minutes and give it longer if it still feels a bit too “soft”Read More
This is based on a traditional italian recipe with a few personal adjustments. It is surprisingly light and easy to eat.Read More
This is a buckwheat flour recipe just perfect for anyone who hates the taste of buckwheat. It tastes amazing, and you could give this to your fussiest eater, including “normal” wheat-eaters and they will love it too. Its healthy enough to have for breakfast toasted or untoasted and “cake-y” enough to have anytime as a treat. Its other big plus: its failsafe, although not recommended for the amine sensitive due to all the bananas!Read More
This is a recipe by reader Aimee Lauezzari who says
“This is my adaptation of a recipe on www.positivehealth.com. This version doesn’t
use any grains. I mix these right in the saucepan that I start with. It’s a nice little
cookie and my family loves them, so much that I usually double the recipe.
NOTE: The original calls for rice flour instead of arrowroot. “
2 cups grated carrot
440g tin crushed pineapple in natural juice, drained
2 cups of grain free flour mix of choice:Read More
Our good friend Joanne, who is on the SCD (Specific Carbohydrate Diet) and who also cannot eat eggs was very excited to find this recipe from the Nuilife Coconut Oil company. She brought us a sample to try and they are DELICIOUS. These will especially appeal to those who cannot tolerate eggs, or who prefer to be vegan. They are also excellent as a “breakfast cookie” or as a healthy vegan high protein snack.Read More
This custard recipe is fast and easy. You can make it without a double-boiler, it takes less than 5 minutes and you can make it dairy free. Use coconut milk for an extra decadent treat, it tastes amazing!Read More
These biscuits are crisp and light and keep really well. Great with a coffee or cup of tea. The flavour is so mild you can give them to your wheat eating friends and they will never know. This is for a small batch of about two trays. They are also FAILSAFE.Read More
This slice is alot like a friand. It is slighly chewy on the outside, soft and moist on the inside and smells and looks amazing fresh out of the oven, with the raspberry marbled top. It looks and tastes “special” its flavours ideal to serve to your grain-eating guests who would normally find the flavours of buckwheat and amaranth too strong – give them this with a dusting of icing sugar and a spoon of thick yoghurt or cream to serve, and you will have some very happy people begging you for the recipe. Lots of sugar so not even pretending this one is healthy but perfect for an occasional treat.
Grain-free, Gluten-free, Contains Dairy and Sugar.Read More
These muffins are both Grain-Free and Sugar Free but not FAILSAFE. Super moist and healthy, you will be surprised how sweet they are without any added sugar.Read More
Suitable for children with a Salicylate allergy IF you use normal caster sugar instead of rapadura, and DONT USE vinegar but then cake will not be caramel, just vanilla (but still very nice). This cake has a beautiful texture and keeps really well, although it normally doesn’t last that long.Read More
This slice is sugar free, grain free, soy and dairy free. By using stevia instead of sugar, it will not affect blood sugar levels and is very low GI.Read More
This potato flour sponge cake tastes so good. I make it alot for “normal” eaters and they can’t believe that it is not a traditional wheat flour recipe. I use it as a base for tiramisu and triffles as well, and also as a sponge roll. Its fool proof.Read More