Sweet and savoury goodies without a single speck of gluten but loads of flavour.
I don’t have a gluten intolerance but I have friends and family who do and I know some of you, my readers, are gluten free so I try my best to give you a good range of yummy treats, both meals and desserts.
Truffles are usually made of rich melted chocolate and full fat cream but this version has neither of those ingredients!
Here I’ve combined nuts, seeds, dried fruit and a few other extras to create a delicious treat that the whole family can eat without any guilt. They may even get a little natural energy boost too. Score!
I know my red coconut flakes look a little orange, but hey, I used natural food colourings and they weren’t as vibrant. Better than all the nasty chemicals in the colourful ones. (more…)
This post is sponsored by Profiline.
Now that we are getting closer and closer to the big feasting day next week, I need to ask you – have you got your menu planned?
If the answer is no, never fear. For you last-minute kids, Christie has got your back.
All you need is a super fresh side of salmon and a little butter and you will have a show-stopping lunch or dinner with very little effort.
Sound good? Does the picture above look yummy? Great, let’s get into it then.
This post is sponsored by Vitasoy.
Mascarpone stuffed strawberries. Yum!
These are really simple and work both as a pre-dinner treat with champagne or a light dessert after-a-big-meal, you know, like the one coming up next week. (more…)
This recipe makes one cup of dried lentils go a looong way! Don’t you just love that?
The frugal part of me gets such a kick from making drool-worthy meals from cheap ingredients. Especially when it is an ingredient as nutritious as lentils.
I made a double batch of this and froze half. It defrosted beautifully and was gorgeous served over a baked sweet potato with a big dollop of sour cream. I bet it would also work as a lasagne or cannelloni filling too. It’s really as versatile as a meat mince sauce. Only veggie-r :) (more…)
These are baked, not fried, so they are a much healthier take on crumbed fish.
Speaking of crumbs – there are none!
Here I have used brown rice flour and coconut to coat, which makes them gluten free. They are also egg-free and dairy-free thanks to a quick soaking in soy milk mixed with tamari sauce instead of egg. (more…)