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Banana Breakfast Muffins

Banana Breakfast Muffins
Banana Breakfast Muffins
Yields 12
This healthy take on a traditional muffin is surprisingly easy to make. I’ve also included a recipe for salted caramel buttercream, depending on whether you’re looking to nourish your body or indulge your sweet tooth. For the muffins themselves, you most likely have everything in your pantry already. This makes my healthy banana muffins the perfect, quick to prepare breakfast option. If you don't follow a gluten free diet, simply substitute for standard plain flour.
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Cook Time
30 min
Total Time
55 min
Cook Time
30 min
Total Time
55 min
For the muffins
  1. 1/3 cup extra-virgin olive oil
  2. 1/2 cup maple syrup
  3. 2 eggs, preferably at room temperature
  4. 1 cup packed mashed ripe bananas
  5. 1/4 cup milk of choice
  6. 1 teaspoon baking soda
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon cinnamon, plus more for sprinkling on top
  10. 1 3/4 cups gluten free all purpose flour
  11. 1/3 cup crushed hazelnuts (plus an extra tablespoon)
  12. 1 tablespoon brown sugar
For the salted caramel buttercream
  1. 125g white caster sugar
  2. 80ml thick cream
  3. 1/2 teaspoon salt (or to taste)
  4. 1 teaspoon vanilla extract
  5. 160g salted butter, softened
  6. 200g icing sugar
  7. Salt flakes, to serve
For the muffins
  1. Preheat oven to 160°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases .In a large bowl, beat the oil and maple syrup together with a whisk. Add eggs and beat to combine. Stir in the mashed bananas and milk, then the baking soda, vanilla extract, salt and cinnamon.
  2. Add the flour and crushed hazelnuts to the bowl and mix until combined. Divide the batter evenly between the muffin cups. Bake muffins for roughly 25 minutes, or until a toothpick inserted into a muffin comes out clean. Stand in pan for 2 minutes before turning out onto a wire rack to cool.
For the salted caramel buttercream
  1. Heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved. Then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. The caramel may spit a little when you add the cream so be careful. Stir in the salt and vanilla and set aside to cool completely.
  2. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in half of the caramel. When combined pipe or spread the icing over the cup cakes and drizzle with remaining caramel and salt flakes.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Pomegranate Tabbouleh

Pomegranate Tabbouleh
Pomegranate Tabbouleh
Serves 6
This salad is loosely based on tabbouleh, using pomegranates alongside parsley and quinoa in place of burghul. With its jewel-like pomegranate seeds sitting on a bed of emerald herbs, this salad makes a beautiful addition to any dinner table. t’s light and wholesome, and flecked with lots of fresh herbs.
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Gather
  1. 1 cup quinoa
  2. 1 garlic clove, finely grated
  3. 3 spring onions
  4. 1 pomegranate, seeds removed
  5. 1 large cucumber
  6. 1/2 cup finely chopped mint leaves
  7. 1 cup finely chopped flat-leaf parsley
  8. 1/4 cup extra-virgin olive oil
  9. Zest and juice of 1 small lemon
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside to cool.
  2. Finely slice the spring onions, dice the cucumber and add both to a large mixing bowl. Add the cooled quinoa, pomegranate seeds, mint and parsley and stir everything together. Moisten with the lemon juice, zest and olive oil, season to taste and then serve.
The Gluten Free Table https://theglutenfreetable.com.au/

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Grilled Zucchini and Quinoa Salad

Grilled Zucchini and Quinoa Salad
Grilled Zucchini and Quinoa Salad
Serves 6
My grilled zucchini salad came about the way most of my favourite meals do, entirely by mistake. I had leftover zucchini and quinoa in the fridge and freshly made pesto in a jar by the stove. The remaining ingredients have been added over the years — my favourite goat’s cheese for a salty punch and finely sliced radishes for their peppery bite. This recipe does involve some preparation, but what it creates is purely addictive.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Gather
  1. 1 cup quinoa
  2. 4 large zucchinis, quartered lengthwise
  3. 1 1/2 tablespoon extra-virgin olive oil
  4. 1/2 teaspoon sea salt
  5. 1 large garlic clove
  6. 2 spring onions, white and light green section
  7. 1/2 cup roasted almonds, plus more to garnish
  8. 1/2 teaspoon sea salt
  9. 1 1/2 bunch of coriander
  10. 6 radishes, ends trimmed, thinly sliced
  11. Zest and juice of 3 large limes, about 1/3 cup juice
  12. 1/3 cup extra-virgin olive oil
  13. 1/2 cup crumbled goat’s cheese, plus more to garnish
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to boil in a saucepan. Add 1⁄2 teaspoon of salt and the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a large fork. Set aside to cool.
  2. Preheat a grill pan and toss the zucchini with the olive oil and salt until coated. Grill the zucchini over high heat, turning once, until charred and just tender, about 7 minutes. Transfer to a work surface and cut into 5cm pieces. To make the almond and coriander pesto, blitz the garlic clove, spring onions, almonds, one bunch of coriander and lime juice in a blender until smooth. Drizzle in the olive oil until you reach a pesto consistency. Add a little more olive oil if too dry and season to taste.
  3. Combine the quinoa and two tablespoons of the pesto in a large bowl, use a fork to stir the pesto into the quinoa. Finely chop the remaining coriander and add to the bowl. Add the sliced zucchini, sliced radishes and goats cheese, season to taste then serve scattered with additional goat’s cheese and roasted almonds.
The Gluten Free Table https://theglutenfreetable.com.au/

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Lucky Chiengs Fried Rice

Lucky Chiengs Fried Rice
Lucky Chiengs Fried Rice
Serves 4
Happy Chinese New Year. Partake in the joy of Chinese New Year with this fried rice recipe, known to bring good fortune. Actually I’ve no idea whether it’s known to bring good luck or not. But that said, how could something this delicious not be lucky?
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Gather
  1. 2 tablespoon vegetable oil, divided
  2. 12 peeled de-veined prawns
  3. Pinch of salt
  4. 6 spring onions, whites chopped, greens thinly sliced
  5. 2 cloves garlic cloves, chopped
  6. 2 tablespoons finely grated ginger
  7. 3 cups cold cooked white rice
  8. 2 large eggs, beaten to blend
  9. 1/2 cup frozen peas, thawed
  10. 3 tablespoons soy sauce
  11. 2 tablespoons chilli paste
  12. 2 tablespoons unseasoned rice vinegar
  13. 1 teaspoon toasted sesame oil
Make
  1. Heat one tablespoon of oil in a wok over medium-high heat, season prawns with salt and cook until just transparent in the centre. Set aside. Heat the remaining tablespoon of vegetable oil in the wok and add the spring onion whites, garlic, and ginger. Cook, stirring constantly until fragrant, about 1 minute, then add rice and stir to coat. Cook until rice is crisp, about 2 minutes.
  2. Herd the rice to one side of wok and add the eggs to other side. Using a fork or chop sticks, whisk the eggs until they’re cooked and then stir into the rice. Add peas, chilli paste, soy sauce, vinegar, sesame oil, and cooked prawns. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with spring onion greens and serve with extra chilli paste.
Notes
  1. If you forget to thaw the prawns in the morning, set the bag in a large bowl filled with cold water. They will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries.
The Gluten Free Table https://theglutenfreetable.com.au/

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One Bowl Raspberry Brownies

One Bowl Raspberry Brownies
One Bowl Raspberry Brownies
Yields 12
Perfectly chewy and easy to make these gluten free brownies are my go to recipe when I need to indulge. They can be made individually or in a brownie pan as per the usual. The world is also full of opportunities when it comes to alternatives for the raspberries. Try blackberries, blueberries, chocolate chips or even chewy caramel chocolates (ermahgerd). Please do let me know how your creations turn out. It honestly makes my week to see you, my lovely readers, making these little old recipes your own.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the brownies
  1. 1 cup dark chocolate melts
  2. 85g unsalted butter, cut into squares
  3. 1/2 teaspoon salt
  4. 3/4 cup brown sugar
  5. 1 teaspoon vanilla paste
  6. 2 eggs
  7. 2/3 cup almond meal or hazelnut meal
  8. 1/3 cup gluten free all purpose flour
  9. ½ cup frozen raspberries (optional)
For the buttercream
  1. 125g butter, softened
  2. 1 1/2 cups icing sugar mixture
  3. 1 tablespoon milk
For the brownies
  1. Preheat the oven to 180C with the rack in the lower third. To make traditional brownies, grease and line a brownie pan across the bottom and sides with non-stick baking paper. Allow the baking paper to overhang slightly. *See instructions below for individual brownies.
  2. Place chocolate, butter and salt in a heatproof bowl over simmering water. Stir occasionally until chocolate is melted and the mixture is smooth. Remove from the heat and let the chocolate mixture cool for roughly five minutes. Add the vanilla, sugar and eggs to the bowl and stir until combined. Next, add the almond and flour and stir until there are no lumps remaining. Finally, add the frozen raspberries to the mix, gently stirring them through the batter.
  3. Pour the batter into the brownie pan and spread evenly, baking for 20 to 25 minutes or until slightly cracked on top. Once cooked, remove from oven and cool in the pan before trying to remove.
For the buttercream
  1. Beat butter in the bowl of an electric mixer until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Pipe on top of brownies and decorate with raspberries and dried flowers.
Notes
  1. For individual brownies, exchange the pan for a muffin tin. Line the bottoms of the muffin tin with non-stick baking paper and generously grease the sides. Reduce the cooking time to 15-20 minutes and wait for the brownies to cool in the pan before trying to remove. If you try to remove the brownies from the muffin tin before they’re cool enough – they’ll fall apart. If you’re having any trouble removing them, pop the entire tin in the fridge and wait for the brownies to harden before trying to remove again.
  2. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Pesto and Tomato Pasta Salad

Pesto and Tomato Pasta Salad
Pesto and Tomato Pasta Salad
Serves 6
This pasta salad is simple to prepare, delicious and can be made with any ingredients you please. Throw in left over roasted vegetables or grilled protein. Gluten free and with a dairy free option, this salad is a life saver if you're hosting guests with tricky diets.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the pesto
  1. 2 cups fresh basil leaves
  2. 1/4 cup olive oil
  3. 1/4 cup shelled unsalted pepitas
  4. 1/2 teaspoon lime juice
  5. 1/2 teaspoon coarse kosher salt
For the pasta salad
  1. 250g grape heirloom tomatoes, or cherry tomatoes
  2. 12 baby zucchinis
  3. 1 tablespoon olive oil
  4. Salt and pepper to taste
  5. 500g gluten-free penne
  6. 2 tablespoons pesto
  7. 150g goats cheese, to serve
For the pesto
  1. Add the olive oil, pepitas, lime juice and salt to food processor. Blend until it is a thick paste, scraping sides of processor with a spatula. Add basil leaves and blend until basil is well incorporated. Set aside.
For the pasta salad
  1. Cut zucchinis in half lengthwise and season with salt and pepper. In a large pan, heat olive oil on medium-high heat. Add zucchini to pan and sauté about 2 minutes on each side until lightly browned. Set aside to cool.
  2. Cook pasta in a large pan of boiling water until al dente. Drain into a large colander and rinse under cold running water to cool. Drain well and place into a large bowl along with a generous slug of olive oil. Allow to cool to room temperature before adding two tablespoons of the pesto. Stir pesto through the pasta before add the tomatoes and zucchinis and tossing to combine. Serve at room temperature, scattered with goat’s cheese.
Notes
  1. The pesto used in this recipe and all other ingredients besides the goats cheese also happen to be low FODMAP. The pesto keeps for about 3-4 days in the refrigerator and the recipe makes about one cup.
The Gluten Free Table https://theglutenfreetable.com.au/

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Coconut Chia Pudding

Coconut Chia Pudding
Coconut Chia Pudding
Serves 2
This gorgeous coconut chia pudding is the ultimate do-ahead breakfast. It's simple, loaded with nutrients and incredibly thick and creamy. The secret to its luscious consistency, coconut yoghurt.
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Gather
  1. 1 cup coconut yogurt
  2. 1/4 cup coconut water
  3. 1 1/2 tablespoon chia seeds
  4. 1 tablespoon maple syrup, plus more
  5. Mango, strawberries, blueberries and coconut flakes
Make
  1. Mix yogurt, chia seeds, coconut water and maple syrup in a large bowl. Cover and chill in the refrigerator for at least 4 hours but preferably overnight.
  2. Serve, drizzled with more maple syrup, then top with mango, strawberries, blueberries and coconut flakes.
The Gluten Free Table https://theglutenfreetable.com.au/

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Zucchini Slice

Zucchini Slice
Zucchini Slice
Yields 8
Simple, healthy and incredibly easy, this zucchini slice recipe makes a quick dinner or healthy lunch box snack. It’s also the perfect recipe for using up whatever’s left in the fridge at the end of the week.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Gather
  1. 1 tablespoon olive oil
  2. 1 onion, finely chopped
  3. 2 cloves garlic, crushed
  4. 100g prosciutto, fat removed and chopped
  5. 450g zucchini, grated
  6. 300g ricotta
  7. ½ cup (40g) finely grated parmesan
  8. ¼ cup chopped basil
  9. sea salt and cracked black pepper
  10. 6 eggs
  11. 1 cup (150g) gluten-free self raising flour, sifted
Make
  1. Preheat oven to 180°C and line a 20cm x 30cm tin lined with non-stick baking paper.
  2. Heat oil in a non-stick frying pan over high heat. Add the onion and garlic then cook for 5 minutes or until lightly browned. Place in a bowl with the zucchini, prosciutto, ricotta, parmesan, basil, salt and pepper and mix to combine. Add the eggs and flour to the bowl and mix well.
  3. Pour into prepared tin and bake for 40–45 minutes or until golden and cooked through. Cut into slices and serve.
The Gluten Free Table https://theglutenfreetable.com.au/

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Green Smoothie Bowl

Green Smoothie Bowl
Green Smoothie Bowl
Serves 1
Packed with fresh vegetables and fruits, smoothie bowls are a great way to get your fill of energy boosting proteins and healthy fats.
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Total Time
10 min
Total Time
10 min
Gather
  1. 1 frozen banana
  2. Large handful of baby spinach
  3. 1/4 cup cashews, soaked for 2 hours then rinsed
  4. 1/2 avocado
  5. 30 gm vanilla protein powder
  6. 2 medjool dates
  7. 250 ml coconut water or plant based milk
  8. Your choice of toppings (blueberries, coconut flakes and passion fruit)
Make
  1. Add all ingredients into a blender and process until smooth. Pour into a bowl and sprinkle with your choice of toppings.
The Gluten Free Table https://theglutenfreetable.com.au/

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Quinoa Salad With Cherries

Quinoa Salad with Cherries and Goats Cheese
Quinoa Salad with Cherries and Goats Cheese
Serves 6
The tree is wilting, the presents are unwrapped and you've got one more event before the season wraps up. The long countdown to Christmas is over and you're now planning your New Years Eve celebration. The good news is that it's totally possible to pull together a last minute menu for your guests. And with a salad recipe like this, you can do it relatively stress free. Depending on how many people you're serving, this recipe can be doubled or even tripled. Serve with simple barbecued lamb chops or just alongside hummus and some gluten-free flat breads.
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Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Gather
  1. 1 cup quinoa
  2. 1/2 cup roasted almonds, plus more to garnish
  3. 1/2 bunch flat leaf parsley
  4. 1/2 bunch fresh mint
  5. 1/2 bunch coriander
  6. 50g rocket
  7. A small fennel bulb
  8. 3 spring onions, thinly sliced
  9. Handful of radishes, thinly sliced
  10. 1/2 cucumber
  11. Juice of 1 lemon
  12. 4-5 tablespoons of extra-virgin olive oil
  13. 1 cup of cherries, pitted
  14. 1/2 cup crumbled goats cheese, plus more to garnish
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside to cool.
  2. Roughly chop the parsley, mint, coriander and rocket and add to a large bowl. Trim the fennel, cut into quarters and slice the tough core from each quarter before finley slicing. You can use a mandolin for this step if you have one handy. Add to the bowl along with the finely sliced spring onions and radishes. Trim the ends off the cucumber and finely slice into thin rounds before adding to the bowl. Add the pitted cherries to the bowl, along with any juice that may have oozed out when you pitted them.
  3. Add the cooled quinoa along with the almonds and crumbled goats cheese. Stir through the lemon juice, olive oil and season to taste with salt and pepper. Let the salad rest for at half an hour then serve, sprinkled with left over almonds and goats cheese.
The Gluten Free Table https://theglutenfreetable.com.au/

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