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Serves 16 Prep – 15 minutes Cooking time – 40 minutes 13 Ingredients Dry Ingredients: 2 cups plain gluten-free flour ½ cup dark brown sugar 1 teaspoon baking powder 2 teaspoons flax seeds ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon cardamom ½ teaspoon coriander Wet Ingredients: 2 cups mashed sweet potato ¼ cup olive oil ¼ cup water 2 eggs 1 tablespoon maple syrup Method: Pre-heat oven to 180°C (350°F). Line a muffin tin with paper cases or lightly grease. Boil/steam sweet potato and mash it up. Mix the wet ingredients first. Add dry ingredients. Mix until combined, then spoon evenly into the muffin tin. We find a 1/4 cup is perfect size for each muffin space. Bake for 40 minutes or until golden on top and a skewer comes out clean. Enjoy as they are, or top with a dollop of yogurt or a drizzle of maple syrup.

Serves 16 Prep - 10 minutes Cooking time - 40 minutes 10 Ingredients Dry Ingredients: 275 grams gluten-free self-raising flour 1 teaspoon baking powder 225 grams caster sugar Wet Ingredients: 225 grams softened salted cooking butter 4 large eggs Zest of one lemon Juice of 1 lemon (or more if you prefer a zestier cake) Method: Pre-heat oven to 180°C (350°F). Line a square pan with baking paper. Mix the wet ingredients first. Add dry ingredients. Mix until combined, then add to the pan and bake for 40 minutes or until golden on top. Add a basic icing (icing sugar, milk, vanilla essence and lemon) or keep just as it is!

Being diagnosed with Irritable Bowel Syndrome (IBS) or coeliac disease can feel daunting and overwhelming at first. The idea of cutting out gluten—an ingredient in many foods—might seem nearly impossible. But the good news is that there are more gluten-free options than ever before. Nowadays, grocery shops have whole sections filled with gluten-free products, like bread, pasta, snacks, and desserts. Many brands are working hard to make tasty and good-quality gluten-free foods (a lot has changed in the last 30 years). Restaurants are also following suit and offering more gluten-free menus, so eating out can still be enjoyable for pizza and pasta lovers. If you enjoy cooking, making gluten-free meals at home can be a great option too. There are lots of alternative flours, like almond, coconut, and rice flour, that let you re-create your favourite dishes. From pizza to cakes, you can still enjoy the foods you love with some simple swaps. I was diagnosed with IBS in 2012, and over the past 12 years, I’ve tried many products and learned how to make ‘normal’ foods in 'gluten-free versions'. Life ain't so bad after all. Always check with a doctor or nutritionist for advice, as some foods on the market that advertised as gluten free can still contain traces of gluten, which might cause issues for many people. Be sure to read food labels carefully!

Serves 15 Prep - 15 minutes Cooking time - 15 minutes 5 Ingredients Dry Ingredients: 2 cups gluten free plain flour 1/2 caster sugar 1/2 rice flour Wet Ingredients: 250 grams unsalted butter tbsp vanilla essence Method: Pre-heat oven to 160 degrees Celsius Add butter and sugar in a bowl and beat until combined and white coloured Add dry ingredients slowly and beat until combined Once all mixture is combined remove from bowl with your hands and place on a floured surface Knead dough (or use the hook knead attachment in your stand mixer) Put dough into a square cake tin and press dough until 1-2cm thickness and even edged Flip cake tin over so dough comes out of tin onto a floured surface Cut into the shape you want Place into oven and cook for 15 mins or until just golden Remove from oven and sprinkle sugar over biscuits About/Tips: Leave dough in fridge for 45 minutes before baking

Serves 6 Prep time - 10 minutes Cooking time - 20 minutes Ingredients - 4 Dry Ingredients: 1 cup gluten free self-raising flour 3 tbsp flax seed meal (you can blend flax seeds or linseeds then scoop 3 tbsp out) add with 3 tbsp water (or use 1 egg) Wet Ingredients: 1 cup milk (of choice - we use almond) Optional Ingredients: 2 tbsp maple syrup 2 tsp vanilla extract Method: Heat pan with oil (or butter) on medium heat Combine dry ingredients into a bowl and mix with spatula or wooden spoon Add milk slowly and as needed (more milk will provide thinner pancakes for a crepe style, so add less milk for a fluffy experience). Use a 1/4 measuring cup to spoon out mixture or another utensil of choice (the smaller the diameter - the easier to flip pancake). Serve: Top with your choice of: fruit yoghurt ice cream maple syrup/honey The yummiest Vegan Pancakes you will ever try! These can be either done fluffy or crepe style - it is totally up to you. They are perfect for a Sunday brunch or a simple lunch box filler for the kids. All our recipes can be adapted to include gluten, wheat, and non-vegan ingredients if your heart desires, just swap them in and out :) Tips: Getting the heat right on your pan is key to your pancake batch working out on the first go Use a non-stick pan with silicone egg flipper for ease of flipping I like to create smaller pancakes that are easier to flip and can be used in the kids lunch boxes the next day or as a smoko option Fun Facts: Ken Albala states in their book 'Pancake: A Global History' that - "with the right ingredients, an adept hand can create light fluffy specimens that rise in defiance of the horizon. On the other hand, a slim figure is consciously sought for many types, as with the French Crepe." This is what we tried to achieve in our recipe - adaptable, easy, yummy vegan pancakes that can be fluffy or light as a crepe. It suits everyone in the family!

Serves 12 Prep - 10 minutes Cooking time - 35 minutes 10 Ingredients Dry Ingredients: 2/3 cup unsweetened cocoa powder 3/4 cup gluten-free flour 1/4 teaspoon salt 1/2 teaspoon baking soda Wet Ingredients: 12 ounces of pitted dates (about 2.5 cups), soaked in warm water then blended or processed until smooth 4 large eggs 2 teaspoons vanilla extract 1 cup melted virgin coconut oil Method: Pre-heat oven to 180 degrees Celsius Line a square pan with baking paper Mix the wet ingredients first Add dry ingredients Mix until combined then add to the pan and bake for 40-45 minutes until tooth pick comes out nearly clean Add icing or keep just as it is!

Serves 12 Prep - 5 minutes Cooking time - 20 - 25 minutes 5 Ingredients Dry Ingredients: 2 cups wheat free oats ( Red Tractor - wheat free organic rolled oats: be sure to read about this brand to understand the product) 1/2 cup walnuts or pecans 1/2 cup macadamia nuts 1/2 cup coconut flakes Optional - cinnamon spice, tea spoon of vanilla extract Wet Ingredients: 1/4 cup maple syrup coconut oil spray Method: Pre-heat oven to 160 degrees Celsius Add all dry ingredients into a bowl and mix together, then add the maple syrup and mix evenly through Line a baking tray with baking paper Spread ingredients onto tray and spray lightly with coconut oil After 10 minutes - mix granola on tray so the top does not over cook Remove from oven once all ingredients are lightly golden Let ingredients completely cool before transferring into an air tight container or jar (this usually lasts 1-2 weeks, because it is too yummy!) About/Tips: If you prefer a sweater granola - add more syrup You can substitute maple syrup with honey, or golden syrup Sometimes I add cinnamon spice, or vanilla extract BE CAREFUL - this granola can burn quickly so be sure to check every few minutes from the 15 minute point Coconut flakes and pecan can burn more quickly than the rest of the ingredients so be sure to mix thoroughly at half way point

Serves 4 Prep - 10 minutes Cooking time - 45 minutes 10 Ingredients Ingredients: 500 grams chicken thigh 1 brown onion 1 cup dried apricots 2 tea spoons minced garlic (or 2 garlic cloves) 1 tablespoon Moroccan seasoning 1 lemon 1/4 cup gluten free flour 1 cup water 1 cup chicken stock 1 cup rice Method: Pre-heat oven to 180 degrees Celsius Cook chicken thigh in oil on each side for 5 minutes (lightly cook/brown) Mix the water, chicken stock, garlic, seasoning, lemon, and flour into a bowl In a cast iron pot or oven dish place rice into it Pour bowl of ingredients on top of rice and mix with a spoon until evenly mixed Place onion on top of rice Once chicken is browned place it skin side up in the dish Place the apricots on top ensuring that most of apricots and half of chicken is submerged into water Let simmer on stove until hot, then place lid on oven dish Cook in oven for 30-35 minutes Take lid off and cook for a further 10 minutes to brown chicken and top of dish

Serves 12 Prep - 10 minutes Cooking time - 25 minutes Ingredients - 7 Dry Ingredients: 1 1/2 cups self-raising flour 1/2 cup cocoa powder 1/3 cup coffee ground (or one shot coffee) Wet Ingredients: 3 eggs (whisked separately) [use flax seed for egg free - 3 tbsp of flax seed meal and 3 tbsp water) 2/3 cups milk of choice 1 tbsp maple syrup 1 tbsp oil (vegetable or olive) Method: Pre-heat oven to 180 degrees Celsius Grease a cup cake. muffin, or mini loaf tin with butter or oil Add and mix all dry ingredients into large bowl Add wet ingredients into middle of dry (whisk eggs separately then add to wet ingredients) Use a 1/3 cup to scoop mixture into tins (or smaller if using cupcake tin) [be careful not to over fill - leave a 1 or 2 cm gap from mixture level to top of tin] Cook for 25 minutes (or check at 20 minutes for wet mixture on a tooth pick) About/Tips: This mixture is one of the first baking goods that I created that was fluffy and soft, just like 'non gluten free' recipes which can often be the hardest part of living gluten free or with Coeliac disease - missing out on soft, fluffy baked goods which aren't dry or crumbly! Facts: The World Coca Foundation reveals that - "Cocoa was first developed as a crop in many ancient South American cultures, with the Aztecs and Mayans being the most well-known of these indigenous populations. Researchers have found evidence of cocoa-based food dating back several thousand years."

Serves 10 Prep - 20 minutes Cooking time - 1 hour Ingredients - 9 Base Ingredients: 2 cups crushed gluten free Anzac biscuits 1 cup crushed gluten free ginger-nut biscuits 75 grams butter 1 tbsp cinnamon spice Topping Ingredients: 500 grams cream cheese 250 greek yoghurt (strained from excess liquid) 3 eggs Half a lemon zest Juice of 2 lemons Method: Pre-heat oven to 180 degrees celsius (if you want to bake the base for a more golden crunch style) Add cream cheese to a bowl and mix for 3-5 minutes until smooth Add greek yoghurt to bowl and mix - then add eggs, lemon zest and juice and mix until combined - set aside Line a baking tray sides and bottom Using your hands to combine base mixture, place base biscuit into bottom of baking tray and press against tray with the bottom of a cup or measuring cup to form a smooth surface Bake for 15 minutes until the biscuit becomes slightly golden biscuit, or you can put in fridge until cooled (20 minutes) Add filling on-top of a cooled base and bake in oven o 160 degrees Celsius for 1 hour, or until only a little bit of the topping is jiggling in the middle of cake Let cheesecake cool inside oven, with oven door open for 1 hour Set in fridge overnight or a few hours until cool, add fruit toppings of your choice About/Tips: Room Temperature Ingredients: Let cream cheese, eggs, and sour cream sit out before baking for a smoother texture. Choose Full-Fat Cream Cheese: Opt for full-fat cream cheese for the best flavour and texture. Use a Springform Pan: Use a springform pan lined with baking paper for easy removal. Don't Over-bake: Bake until the edges are set but the centre is slightly jiggly. Cool Gradually: Cool the cheesecake in the oven with the door cracked open, then at room temperature before refrigerating. Chill Before Serving: Refrigerate for at least 4 hours, preferably overnight, before serving. Add Toppings Before Serving: Add toppings like fresh fruit or chocolate just before serving for freshness.

A recipe that is simple, fool proof, and delicious! Serves 10 Prep - 20 minutes Cooking time - 4 hours in fridge Ingredients - 8 Base Ingredients: 2 cups crushed gluten free Anzac biscuits 1 cup crushed gluten free ginger-nut biscuits 75 grams butter 1 tbsp cinnamon spice Topping Ingredients: 500 grams cream cheese 1 cup of greek yoghurt (strained from excess liquid) Half a lemon zest Juice of 3 lemons 1 tsp of vanilla essence Method: Pre-heat oven to 180 degrees celsius (if you want to bake the base for a more golden crunch style) Add cream cheese to a bowl and mix for 3-5 minutes until smooth Add greek yoghurt to bowl and mix - then add lemon zest and juice and mix until combined and set aside Line a baking tray sides and bottom Using a wooden spoon / your hands - combine base mixture, place base biscuit into bottom of baking tray and press against tray with the bottom of a cup or measuring cup to form a smooth surface (I do not press mine against the sides, to keep it simple but you can press mixture up the sides if you want) Bake base for 15 minutes until the biscuit becomes slightly golden, or you can put in the fridge until cooled (20 minutes) Once the base is completely cooled (or after 20 minutes in the fridge) - add the filling on top and set in fridge over night I like to add lemon zest on top for decoration About/Tips: Room Temperature Ingredients: Let cream cheese, eggs, and sour cream sit out before baking for a smoother texture. Choose Full-Fat Cream Cheese: Opt for full-fat cream cheese for the best flavour and texture. Use a Springform Pan: Use a springform pan lined with baking paper for easy removal. Add Toppings Before Serving: Add toppings like fresh fruit or chocolate just before serving for freshness.

Serves 20 Prep - 10 minutes Cooking time - 35 minutes 10 Ingredients Dry Ingredients: 1 1/3 cups of plain gluten free flour 1 cup brown sugar 6 tbsp cocoa powder 1/2 tsp baking powder 2/3 cup desiccated coconut 1 cup icing sugar Wet Ingredients: 180 grams salted butter 1 tsp vanilla extract 3 eggs Method: Pre-heat oven to 180 degrees Celsius Line a square pan with baking paper Mix the base ingredients into a bowl - stir 150 grams of melted butter and 1 cup brown sugar together until combined Add flour, 3 tablespoons of cocoa powder, desiccated coconut, vanilla extract, 3 beaten eggs to bowl Stir until combined then add to the pan and bake for 30-35 minutes until tooth pick comes out nearly clean Make icing - add 1 cup icing sugar with 3 tablespoons of cocoa, 20 grams melted butter, and a dash of hot water if required into a bowl Mix with hand beaters Once slice base is completely cooled, add icing on top Sprinkle extra coconut on top to serve About/Tips: This slice can be frozen to keep for a future date.