Recipes

These recipes are easy to make and are great for kids birthday parties, lunch boxes or as a special treat for adults.  They are good "old fashion" cakes and slices that your Grandmother would make when you were a young child.


Honey Rice Bubble Slice

Ingredients:

  • 4 oz butter

  • ¾ cups sugar
  • 2 tablespoon honey
  • ½ cup desiccated coconut
  • 1 cup chopped peanuts
  • 4 cups gluten free rice bubbles or gluten free rice krispies

Method:

  •  Place butter, sugar and honey in a saucepan and bring to the boil for 5 minutes
  • In a mixing bowl, mix together the coconut, peanuts and rice bubbles. Add the liquid ingredients to the dry ingredients and mix well.
  • Place ingredients into a greased tin to set. When set, cut into squares and enjoy.

 

Hedgehog Slice

Ingredients:

  • ½ lb butter
  • 1 cup sugar
  • 2 beaten eggs (use both white and the yolk)
  • 2 tablespoon cocoa
  • 2 teaspoon vanilla
  • 1 & ½ packets of plain gluten free biscuits or gluten free coconut crunch biscuits

Method:

  • Combine butter and sugar and bring to the boil.
  • In a mixing bowl, add the beaten eggs, cocoa and vanilla together then pour in the butter and sugar (boiled) and mix well.
  • Place the crushed biscuits in a lined baking tray.

 Pour the mixture over the biscuits and let set.

 


Rocky Road Slice

 

 

Ingredients:

  • 250 gms (good quality) milk chocolate
  • 1/4 cup desiccated coconut
  • 100 gms of gluten free marshmallows (mini marshmallows or large marshmallows quartered)
  • ½ cup slivered almonds
  • 1/2 cup gluten free jelly snakes (cut into small pieces)

Method:

  • Line a biscuit tray with baking paper.
  • Melt chocolate in a large saucepan (over a pan of simmering water - not directly on a stove plate.)   Do not boil, stir until smooth.
  • In a bowl, mix all of the dry ingredients together.
  • Remove the chocolate from the heat and stir through the dry ingredients.
  • Mix well until all ingredients are combined.
  • Spread the mixture into the biscuit tray.
  • Place into the refrigerator until set.

This recipe is suitable to freeze.

 

 

White Christmas Slice 

 

Ingredients:

  • 250g (9oz) Copha (a brand of solidified coconut oil) (see note below)
  • 3 and 1/2 cups of gluten free Rice Bubbles or similar puffed rice
  • 3/4 cup pure (gluten free) icing sugar
  • 1 cup of sunshine milk powder
  • 1 cup desiccated coconut
  • 1 cup of sultanas or mixed fruit (including cherries if you wish)!!


Method:

  • Melt copha in a saucepan over a low heat or in a microwave oven.
  • Mix dried ingredients. Mix with melted Copha until well combined.
  • Spoon mixture evenly into 24 paper patty containers or into a slice dish.
  • Set in the refrigerator and store in an airtight container. This is suitable to freeze.

 

 

Chocolate Crackles

 

Ingredients:

  • 250g (9oz) Copha (a brand of solidified coconut oil) (see note below)
  • 4 cups of gluten free Rice Bubbles or similar puffed rice
  • 1 cup pure (gluten free) icing sugar
  • 3 tablespoons cocoa
  • 1 cup desiccated coconut


Method:

  • Melt copha in a saucepan over a low heat or in a microwave oven.
  • Mix dried ingredients. Mix with melted Copha until well combined.
  • Spoon mixture evenly into 24 paper patty containers.
  • Set in the refrigerator and store in an airtight container. This is suitable to freeze.

Note: Copha is a fat (solid)  that is derived from the solidified coconut oil. It is used mainly in recipes where it is melted and combined with other ingredients and left to set.There is a product identical to Copha that is a little more available in the U.S.. You can often find it in European delicatessens. It is sold under the name of Palmin in the 250g block. Again, it is exactly the same as Copha. Maybe you can try Dittmer's Gourmet Meats and Wursthaus at 400 San Antonio Road, Mountain View, CA. (DO NOT USE VEGETABLE SHORTENING – IT IS DEFINITELY NOT THE SAME THING.)

 

Zucchini Slice

(option for vegetarian celiacs - serves 6 as a main serve)

 

Ingredients:
  • 3 zucchinis grated
  • 1 diced onion
  • 1 grated carrot
  • 1/4 cup corn
  • 1 cup grated cheese
  • 5 eggs
  • 1 cup of gluten free self raising flour
  • 1 tablespoon fresh or mixed herbs
  • salt and pepper to taste
Method:
  • Preheat oven to 180 degrees Celsius (or 356 degrees Fahrenheit)
  • Line a slice tray with baking paper
  • In a large mixing bowl, combine grated zucchinis with all other vegetables and herbs
  • Add eggs, flour and cheese. 
  • Mix well to combine all ingredients.   Add salt and pepper
  • Place in an oven for 30 minutes or until golden brown.
  • Slice and serve warm.

  

Bacon and Egg Pies (makes 12 small pies)

 
Ingredients:
  • 6 gluten free bacon rashers
  • 1 cup grated cheese
  • 4 eggs - lightly beaten
  • 1 cup milk
  • 1/2 cup of gluten free self raising flour
  • 1 cup (finely) chopped spinach
  • 1 tablespoon mixed herbs
  •  salt and pepper to taste


Method:

  • Preheat oven to 180 degrees Celsius (or 356 degrees Fahrenheit)
  • Lightly spray a muffin tray with oil
  • Combine all ingredients into a bowl and mix well.
  • Add salt and pepper to taste.
  • Spoon mixture into the muffin tray
  • Bake until golden brown; approx 15 minutes.
Note:  this is also suitable to cook in a quiche dish, if serving as a gluten free main dish.
 



Birdseed Slice 

 
 

Ingredients:
  • 1 cup chopped dates
  • 1 cup sultanas
  • 1 cup mixed seeds (sunflower, pumpkin, sesame +/- poppy)
  • 1/2 cup chopped almonds
  • 1/2 cup chopped dried apricots
  • *1/4 cup of ginger (this may be added for a special taste)
  • 3 eggs
  • 1 - 2 tablespoons gluten-free flour


Note:  You can use any other nuts or dried fruit as well or in place of the listed ingredients.

Method:
  • Combine all dry ingredients into a bowl
  • Add gluten-free flour to coat and separate the sticky ingredients
  • Beat eggs together then add to dry mixture and mix thoroughly
  • Pre-heat oven to 160 degrees celsius (320 degrees Fahrenheit) - fan forced oven
  • Cook in a lamington tin (pan) lined with baking paper
  • Cook for about 20 minutes
Note:  If you do not have a fan forced oven, cook for 30 minutes on 180 degrees celsius or 356 degrees fahrenheit. 
 
 

 

Thai Beef Salad

 

Ingredients

500g scotch fillet steak
tablespoon olive oil
250g fresh rice noodles (in refrigerator section)
1 large Spanish red onion chopped finely
Bunch of Coriander leaves only finely chopped
Handful of Vietnamese mint finely chopped (to your taste) (alternatively try fresh basil)
Small Lebanese cucumber, peeled and chopped into matchsticks
1 carrot chopped into matchsticks
½ red capsicum thinly chopped
3 medium Truss tomatoes chopped roughly
bunch of asparagus (optional)
½ cup chopped roasted cashew nuts

Dressing

2 tablespoons Gluten Free fish sauce (or 1 tablespoon Tamari sauce)
2 teaspoons Sesame oil (or tablespoon good quality olive oil)
3 tablespoons lime juice
1 teaspoon lime zest (finely grated)
1 red chilli chopped finely
2 teaspoons caster sugar
3 tablespoons Gluten Free mild sweet chill sauce (if available, the recipe is still nice without the chilli sauce)

 

Grill steak over high heat until just slightly pink.  Set aside for 5 minutes and then slice thinly.

 Heat olive oil in frypan and add rice noodles and half the red onion.  Cook on medium heat until onion transparent.

In a bowl mix all dressing ingredients.   In another bowl mix together meat, rice noodles, coriander, mint, cucumber, carrot, capsicum and tomatoes.

If including asparagus, break off woody ends and place flat in a bowl, cover with boiling water and allow to sit for 5 minutes.  Drain and pour over cold water.  Chop and add to meat.

Pour dressing over meat and mix through.  Sprinkle nuts on top to serve and extra slices of lime on side.  Serve at room temperature.

Note – adjust the dressing ingredients to your taste if required.  There are many other ingredients you can include or change to your likely, eg Chinese cabbage, bean sprouts, spring onions etc.