In my Uni days I had some girlfriends that worked in a Polish cake shop on Acland Street in St Kilda (Melbourne). I was never a big cake and pastry type of girl, but whenever I went in to say hi, I was always able to score a free cake - the one thing I always got was the plum cake. More like a slice with lost of oozy plums baked on top. Reminiscent of that treat is this gluten free version which I have made successfully with plums and peaches. You could really use any fruit on top but plums are the traditional fruit to use.

Being gluten free I have avoided oats even though they don't strictly contain gluten. Oats can be cross contaminated with gluten and have a gluten-like protein called avenin.

What I have discovered is that I am ok if I don't eat raw oats e.g. like a raw muesli. But if I eat oat sourdough bread, or cook with oats my guts are ok. So in honour of ANZAC day today here in Australia, here is my recipe for the delicious biscuits we call  "ANZACs"

I love butter - especially gorgeous organic, grass fed butter. It tastes wonderful and is really good for you! Contrary to marketing hype, it is not bad for your heart. It is calorie dense though, so don't go too crazy if watching your weight.

I have two types of butter in my fridge, soft and hard. The hard butter is what I source organically and use for cooking. The soft stuff I use for spreading but you can't get soft, spreadable organic butter that you keep in the fridge. So... here is my recipe to do it yourself :)

Combining nuts and dried fruit with flavours into balls is something that raw foodies and wholefood lovers often do as a sweet treat. I find the rolling of balls rather labour intensive and prefer the putting in a tray and cutting into square option easier. I have experimented with various recipes and come up with a recipe with easy to remember quantities that is easy to adapt with different flavours.

In the past couple of months I have had a hankering for pancakes. For me they need to be gluten free, and having tried many other recipes and hating them, I have mastered my own recipes!! The failures resulted in very heavy pancakes that sat in your guts all day long, and used way too much flour. My inspiration was Jamie Oliver's American Styley Pancakes from '"Happy Days With The Naked Chef"


Ingredients
3 eggs, separated
100g gluten free self raising flour
1/2 tsp extra baking powder
100g milk (I use rice or almond milk)
pinch of salt
1/2 tsp ground cinnamon
coconut oil for frying
3 bananas, 1 cut into 1/2cm dices, and 2 sliced on 1/2cm diagonals
maple syrup and butter for serving

notes: use an all purpose GF flour mix that is white and light avoiding legume flours or mix white rice flour with some potato or tapioca or arrowroot starch. If using plain flour add 2 tsp baking powder.

CADA is the world famous breakfast, snack or dessert dish by nutritionist Cyndi O'Meara. CADA stands for Coconut, Almonds, Dates and Apple.

Making CADA is so easy. Quarter an apple (Granny Smith is best) and put in handful each of pitted dates, shredded coconut and raw almonds. Put all ingredients in the thermomix bowl and use the turbo button 4-6 times - check the consistency as you go, but it should be in small bits without turning to mush. If you don't have a thermomix, a food processor with a pulse button should work. Alternatively chop by hand. The traditional recipe suggests adding natural yogurt - stir by hand or stir on reverse mode in the thermomix. Then top with fresh berries if you have some, and serve.

Kedgeree is an Indian dish bought to the UK in colonial times and usually eaten for breakfast. Traditionally it has smoked fish flaked though it and this can easily be added to this dish. Try smoked haddock, trout or herrings. Some people simply use tinned tuna or salmon. Leftover rice can also be used, similar to making fried rice. In this instance simply boil some eggs on their own.
This veggo version is simply delish on its own! Its great as a gluten free

Growing up I hated salad dressing, I have no idea why - perhaps it was the vinegar I disliked or the creamy bottled dressing that so often accompany salads. I do very much love a good dressing these days, and I always make my own using a shaker, or blending it.

250g of freshly squeezed lemon and orange juice combo
150g of golden flax seed oil
100g of hulled tahini or 4-5 Tbs of hemp seeds or combo
A splash of Braggs seasoning or salt to taste
freshly ground black pepper
1-2 tsp of honey


If using tahini only you can combine all in a shaker
If using hemp seeds, place all in the thermomix (or any blender) and blend for a minute

Keep airtight in the fridge for 4-5 days

Variations can include adding some herbs like basil, mint or parsley to the blended dressing.

I love this dressing as its super tasty, but its also super nutritious, with Vit C and alkaline properties of lemon juice, calcium and B Vitamins from the tahini, and omega 3 from the flax oil and hemp seeds - this really is a superfood salad dressing!