Recipes

The following nutritious, safe, and delicious recipes created by Juanita are free of the top 8 allergens and gluten free. You may link to, but not copy, these recipes and associated images, and give credit to Juanita at NoMoreReactions.com      The Recipe page link is: http://nomorereactions.com/blog/recipes/     I am also happy to post and/or link to other safe recipes here created by followers and I will cite your recipe according to your URL, or full name where appropriate. Just add your link to the comments below and I will review and trial the recipe before publishing. Enjoy!

 

Zesty Chickpea Muffins

 

Zesty Chickpea Muffins – Egg free, Nut free, Gluten free (Thermomix or food processor method)

Zesty Chickpea Muffins – Egg free, Nut free, Gluten free (Hand mix method)

 

 

 

Gluten free, Egg free, Dairy free Heavenly Chocolate Cake

 

Gluten free, Egg free, Dairy free Heavenly Chocolate Cake (Thermomix or food processor method)

Gluten free, Egg free, Dairy free Heavenly Chocolate Cake (Hand mixer method)

 

Kai's Gluten Free Shortbread (Egg free, dairy free)

 

Kai’s Gluten Free Shortbread (GF, EF, DF) – Thermomix or food processor method

Kai’s Gluten Free Shortbread (GF, EF, DF) – Hand mixer method

 

 

Gluten free Danish bread (Egg free, no gums)

 

Kai’s Gluten free Danish bread (Egg free, no gums) – Thermomix or food processor method

Kai’s Gluten free Danish bread (Egg free, no gums) – Hand mix method

 

 

Mini hamburgers - Gluten free, vegan, rice free

 

Mini-hamburger buns – Gluten free, vegan, rice free (Thermomix or food processor method)

Mini-hamburger buns – Gluten free, vegan, rice free (Hand mix method)

 

 

No More Reactions: Sweet-red

 

Sweet red.

 

 

 

No More Reactions: Green it up!

 

 

Green it up!

 

 

 

Kai's Lush Lamingtons (GF, EF, DF)

 

Kai’s Lush Lamingtons (GF, EF, DF) – Thermomix or Food Processor method

Kai’s Lush Lamingtons (GF, EF, DF) – Hand mix method

 

Kais Sweet Banana Bread - Gluten free, Top 8 allergen free

 

Kai’s Sweet Banana Bread (GF, EF, DF) – Thermomix or Food Processor method

Kai’s Sweet Banana Bread (GF, EF, DF) – Hand Mix method.

 

 

Kai's Choice Chocolate Cake (GF, EF, DF)

 

Kai’s Choice Chocolate Cake (GF, EF, DF) – Thermomix method

Kai’s Choice Chocolate Cake (GF, EF, DF) – Hand mix / Stand mixer method

 

 

Kai's perfect pancakes

Kai’s Allergy Friendly Perferct Pancakes – hand mix method using flour.

Kai’s Allergy Friendly Perfect Pancakes – Thermomix or food processor method using whole grains and seeds.

These nutritious and delicious pancakes have no added gums or starches and they are rice free, and of course free of the top 8 allergens.

 

GlutenFree MILO NMR

 

Kai’s Milo (GF, DF, SF): Thermomix method

Kai’s Milo (GF, DF, SF): Bag mix method

 

 

 

 

Gluten free Egg free Dairy free Heavenly Chocolate Cake – Thermomix method

Serves 10
Prep time 5 minutes
Cook time 1 hour
Total time 1 hour, 5 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
It is hard to believe this delicious soft chocolate cake is free of the top 8 allergens. It is particularly soft and fluffy for a gluten free chocolate cake. No methylcellulose egg replacer or guar/xanthan gum is needed to give it lift and a spongy texture. This makes a delightful celebratory cake. Enjoy!

Ingredients

Dry ingredients

  • 200g Sticky white rice (e.g., arborio rice, sushi rice)
  • 20g Chia
  • 300g Raw sugar (or coconut/rapadura sugar)
  • 110g Cocoa powder (100% pure)
  • 55g Corn starch
  • 45g Tapioca flour
  • 1.5 teaspoons Bicarbonate of soda
  • 2 teaspoons Cream of tartar
  • 1 pinch Salt

Wet ingredients

  • 110g Coconut oil (or other lightly flavoured oil)
  • 100g Cocoa butter or dairy free margarine
  • 1 tablespoon Apple Cider Vinegar
  • 1 Vanilla bean, seeds of
  • 340g Soda water or milk of choice (e.g., rice milk)

Icing

  • 200g Raw sugar or (coconut/rapadura sugar)
  • 15g Tapioca flour
  • 25g Cocoa powder (100% pure)
  • 50g Diary free margarine (e.g., Nuttelex)
  • 30g Milk of choice (e.g., rice milk)

Directions

Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper or prepare 24 cupcake paper cases.
Step 2. Add the rice and chia to the thermomix bowl and mill for 2 minutes at speed 9.
Step 3. Add remaining dry ingredients and mix for 15 seconds at speed 5. Pour into a separate bowl and set aside.
Step 4. To the thermomix bowl, insert the butterfly and add the wet ingredients except the water or milk. If using cocoa butter, mix ingredients for 4 minutes, 50ºC, speed 1, or until the cocoa butter has melted. If using margarine, mix ingredients for 15 seconds, speed 5. Add the water or milk and mix for a further 3 seconds, speed 3.
Step 5. Set the thermomix to speed 3 and gradually add the dry mixture. Then mix for 10 seconds at speed 5 or until combined.
Step 6. Pour the mixture into the prepared cake tin or cupcake paper cases and bake for approximately one hour for a cake or 30 minutes for cupcakes, or until a skewer inserted into the middle comes out clean. Remove from the oven and cover with a cloth for 20 minutes, before turning the cake out of its tin. Cover until cool.
Icing
Step 7. While the cake is cooling, prepare the icing by firstly making icing sugar: Add the sugar to the thermomix bowl and mill for 20 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6.
Step 8. Add the cocoa powder and mix for a further 5 seconds, speed 6. Set aside in a separate bowl.
Step 9. Add the margarine to the thermomix bowl and melt for one minute or more at 60ºC, speed 2. (Skip this heating stage if you prefer a thicker icing that does not pour).
Step 10. Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 11. Continue at speed 5 and gradually add the sugar and cocoa mixture until well combined (around 5 seconds).
Step 12. Serve icing in a small jug to pour over warm cake. Or place it in the fridge to set and then ice the cake as usual. Enjoy!

Note

Sticky rice is needed to keep this cake soft and fluffy. Brown rice or long grain rice is not the same and may create a dense, compact end result.

If you do not have a thermomix or similar food processor that can mill grains, try this hand mix/stand mix method for the Heavenly Chocolate Cake.

 

Gluten free Egg free Dairy free Heavenly Chocolate Cake – Hand mix/Stand mixer method

Serves 10
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
It is hard to believe this delicious soft chocolate cake is free of the top 8 allergens. It is particularly soft and fluffy for a gluten free chocolate cake. No methylcellulose egg replacer or guar/xanthan gum is needed to give it lift and a spongy texture. This makes a delightful celebratory cake. Enjoy!

Ingredients

Dry ingredients

  • 250g (8.8oz) SWEET rice flour
  • 20g (0.7oz) Chia meal/flour
  • 300g (10.6oz) Raw sugar (or coconut/rapadura sugar)
  • 110g (3.9oz) Cocoa powder (100% pure)
  • 55g (1.9oz) Corn starch
  • 45g (1.6oz) Tapioca flour
  • 1.5 teaspoons Bicarbonate of soda
  • 2 teaspoons Cream of tartar
  • 1 pinch Salt

Wet ingredients

  • 110g (3.9oz) Coconut oil (or other lightly flavoured oil)
  • 100g (3.5oz) Cocoa butter or dairy free margarine (eg. Nuttelex)
  • 1 tablespoon Apple cider vinegar
  • 1 Vanilla bean, seeds of
  • 340ml Soda water or milk of choice (e.g. rice milk)

Icing

  • 215g (7.6oz) Icing sugar (gf, without wheat starch)
  • 25g (0.9oz) Cocoa powder (100% pure)
  • 50g (1.8oz) Nuttelex or dairy free margarine
  • 30ml Milk of choice (e.g. rice milk)

Directions

Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper or prepare 24 medium sized cupcake paper cases.
Step 2. Mix all dry ingredients thoroughly and set aside.
Step 3. If using cocoa butter rather than margarine, allow it to melt over low heat. Mix all wet ingredients in a stand mixer or hand beater until well combined.
Step 4. Gradually add the dry mixture to the liquid, stirring until well combined.
Step 5. Pour the mixture into the prepared cake tin or cupcake paper cases and bake for approximately one hour for a cake or 30 minutes for cupcakes, or until a skewer inserted into the middle comes out clean. Remove from the oven and cover with a cloth for 20 minutes, before turning the cake out of its tin. Cover until cool.
Icing
Step 6. While the cake is cooling, prepare the icing by firstly melting the margarine (microwave for 10 seconds on high, or stir over medium heat on the stove top).
Step 7. Add the milk to the margarine and stir to combine.
Step 8. Gradually add the sifted sugar and cocoa until the icing is smooth.
Step 9. Serve icing in a small jug to pour over warm cake. Or place it in the fridge to set and then ice the cake as usual. Enjoy!

Note

Sweet rice flour is needed to keep this cake soft and fluffy. Brown rice flour or regular rice flour is not the same and may create a dense, compact end result.  If your local health food store does not stock sweet white rice flour, you will find plenty to choose from online.

If you have a thermomix or similar food processor that can mill grains, try this thermomix method.

 

Kai’s Gluten Free Shortbread (GF EF DF) – Thermomix or food processor method

Prep time 3 minutes
Cook time 10 minutes
Total time 13 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
Kai's Gluten Free Shortbread will simply melt in your mouth. With that gorgeous soft crumble and slight sweetness you will be asking for more.

Ingredients

Dry ingredients

  • 50g (1.8oz) Brown rice
  • 1/2 teaspoon Stevia (Optional)
  • 60g (2.1oz) Teff flour
  • 50g (1.8oz) Tapioca flour (starch)
  • 50g (1.8oz) Potato starch or 40g (1.4oz) Corn starch
  • 40g (1.4oz) Coconut flour
  • 1 teaspoon Cream of tartar
  • 1/2 teaspoon Bicarbonate of soda

Wet ingredients

  • 1 Vanilla bean, seeds
  • 130g (4.6oz) Dairy free margarine/shortening
  • 100g (3.5oz) 100% pure Maple syrup / honey / rice malt syrup

Directions

Step 1. Preheat oven to 180ºC (350F) fan forced.
Step 2. Place the brown rice and stevia into the Thermomix (TM) bowl and mill for one minute, speed 9.
Step 3. Add the remaining dry ingredients to the TM bowl and mix for 10 seconds, speed 5. Set aside.
Step 4. Insert the butterfly attachment into the empty TM bowl and add the wet ingredients. (Scrape the seeds out of one vanilla bean). Blend the margarine, syrup and vanilla bean seeds for 40 seconds to one minute, at speed 3, until creamy in texture and colour.
Step 5. Once creamed, keep the TM at speed 3 with the butterfly attached and gradually add the dry mixture continuing to mix for around 15 seconds or until well combined.
Step 6. If you live in a hot climate, try refrigerating the batter for 20 minutes before rolling it out.
Step 7. For round shortbread, simply create small balls of batter in your palms and place on a sheet of baking paper on an oven tray. With three fingers press down on each ball to flatten.
Step 8. For shaped shortbread, lay a large sheet of baking paper on the bench and place the shortbread batter on top. Lay another piece of same sized baking paper on top of the batter. Using a rolling pin, roll out the batter between the baking paper sheets until flat at approximately half the thickness you would like your baked shortbread. I roll mine to about 0.5cm/0.2". Carefully peel back the top sheet of baking paper. Using a cookie cutter, cut shapes into the batter. Then using a flat knife carefully scrape under the shapes and lift them one by one onto a lined oven tray, trying not to use your fingers. If your batter is firm, you could also try lifting up the excess batter from around the shapes, rather than moving the shapes themselves. Repeat for excess batter.
Step 9. Bake the shortbread in the preheated oven for about 10 minutes, depending on the thickness of your batter. For a thicker biscuit, keep them in the oven for around 15 minutes. Be careful not to over bake. Keep the shortbread on the oven tray on the bench top until cool. The shortbread will still be a little soft when it first comes out of the oven and will become firm but crumbly - just like shortbread - once it has cooled.
Step 10. Grab your favourite hot drink, put your feet up and enjoy Kai's Gluten free Shortbread!

Note

If you would like a sweeter shortbread, increase the stevia to 1 teaspoon and sprinkle white sugar on top before baking. MMMMmmmm.

 

Kai’s Gluten Free Shortbread (GF EF DF) – Hand mixer method

Prep time 8 minutes
Cook time 10 minutes
Total time 18 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
Kai's Gluten Free Shortbread will simply melt in your mouth. With that gorgeous soft crumble and slight sweetness you will be asking for more.

Ingredients

Dry ingredients

  • 60g (2.1oz) Teff flour
  • 50g (1.8oz) Brown rice flour
  • 50g (1.8oz) Tapioca flour (starch)
  • 50g (1.8oz) Potato starch or 40g (1.4oz) Corn starch
  • 40g (1.4oz) Coconut flour
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Bicarbonate of soda
  • 1/2 teaspoon Stevia (Optional)

Wet ingredients

  • 1 Vanilla bean, seeds
  • 130g (4.6oz) Dairy free margarine/shortening (Cold)
  • 100g (3.5oz) 100% pure Maple syrup / honey / rice malt syrup

Directions

Step 1. Preheat oven to 180ºC (350F) fan forced.
Step 2. Mix all dry ingredients and set aside.
Step 3. Scrape out the seeds of the vanilla bean and add to a separate bowl. Using a hand mixer, beat the vanilla seeds, shortening, and syrup until creamy.
Step 4. Gradually add the dry mixture to the syrup mixture stirring until well combined.
Step 5. If you live in a hot climate, try refrigerating the batter for 20 minutes before rolling it out.
Step 6. For round shortbread, simply create small balls of batter in your palms and place on a sheet of baking paper on an oven tray. With three fingers press down on each ball to flatten.
Step 7. For shaped shortbread, lay a large sheet of baking paper on the bench and place the shortbread batter on top. Lay another piece of same sized baking paper on top of the batter. Using a rolling pin, roll out the batter between the baking paper sheets until flat at approximately half the thickness you would like your baked shortbread. I roll mine to about 0.5cm/0.2". Carefully peel back the top sheet of baking paper. Using a cookie cutter, cut shapes into the batter. Then using a flat knife carefully scrape under the shapes and lift them one by one onto a lined oven tray, trying not to use your fingers. If your batter is firm, you could also try lifting up the excess batter from around the shapes, rather than moving the shapes themselves. Repeat for excess batter.
Step 8. Bake the shortbread in the preheated oven for about 10 minutes, depending on the thickness of your batter. For a thicker biscuit, keep them in the oven for around 15 minutes. Be careful not to over bake. Keep the shortbread on the oven tray on the bench top until cool. The shortbread will still be a little soft when it first comes out of the oven and will become firm but crumbly - just like shortbread - once it has cooled.
Step 9. Grab your favourite hot drink, put your feet up and enjoy Kai's Gluten free Shortbread!

Note

If you would like a sweeter shortbread, increase the stevia to 1 teaspoon and sprinkle white sugar on top before baking. MMMMmmmm.

 

Kai’s Gluten free Danish bread (Egg free, no gums) – Thermomix or food processor method

Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy

Ingredients

Dry ingredients

  • 100g (3.5oz) Brown rice
  • 100g (3.5oz) Linseed (Flax seed)
  • 40g (1.4oz) Gluten free oats OR Coconut flour
  • 25g (0.9oz) Papitas (Pumpkin seeds)
  • 1 pinch Rock salt
  • 100g (3.5oz) Teff flour
  • 95g (3.4oz) Corn starch, or 120g (4.2oz) Potato Starch or 160g (5.6oz) Tapioca Flour
  • 50g (1.8oz) Chia seeds
  • 25g (0.9oz) Sunflower seeds
  • 25g (0.9oz) Linseed (Flax seed)
  • 1 teaspoon Instant yeast (or 1tsp bicarbonate of soda + 1.5tsp Cream of tartar)

Wet ingredients

  • 50g (1.8fl.oz) Oil of choice (e.g., Grapeseed oil, sunflower oil, canola oil)
  • 1 teaspoon Apple cider vingar
  • 1 Pear or apple, peeled and cored (or 1/2 cup apple sauce)
  • 2 tablespoons 100% pure maple syrup/ rice bran syrup/ honey or 1 tsp stevia (optional)
  • 350g (350ml) Carbonated water (or still water)

Directions

Step 1. Preheat the oven to 180ºC (fan forced). Line a loaf tin with baking paper.
Step 2. Put the rice, 100g linseed, gluten free oats (or instead use coconut flour in Step 3), papitas and rock salt into Thermomix (TM) bowl. Mill for 1 minute, 30 seconds on Speed 9.
Step 3. Add the remaining dry ingredients to the TM bowl and mix for 15 seconds on Speed 4 or 5. Tip the flour mixture into a separate bowl.
Step 4. Add all wet ingredients except the water to the TM bowl and puree for 10 seconds, speed 9. Scrape down the sides and puree for a further 5 seconds. If using soda and tartar, add the water and mix for 5 seconds, speed 5 and skip step 5.
Step 5. If using yeast, heat the puree for 1 min 30 seconds, 60ºC, speed 2, before adding the water and mixing for a further 5 seconds, speed 3. Check the temperature of the wet ingredients. They should be warm but not too hot to touch.
Step 6. Set the TM to speed 3 and gradually add all the flour mixture. Continue blending for 20 seconds at speed 4.
Step 7. Pour the mixture into a lined loaf tin. If using yeast, place the tin in a warm covered spot for 45 minutes to rise. I like to heat the empty microwave for 20 seconds before placing the loaf inside. (Alternatively if you are using soda and tartar, you can place the loaf directly into the preheated oven without the rising stage). After the loaf has risen, place in the pre-heated oven for approximately one hour or until a skewer inserted into the middle comes out clean.
Step 8. Remove from the oven and let sit covered with a tea towel for 15 minutes before turning out of tin. Slice when cool.

Note

For conversion to another food processor, Speed 1 is low speed and Speed 10 is the highest.

This bread is great served as an open sandwich with your favourite cold meat and salad on top.

 

Kai’s Gluten free Danish bread (Egg free, no gums) – Hand mix method

Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy

Ingredients

Dry ingredients

  • 100g (3.5oz) Brown rice flour
  • 100g (3.5oz) Ground linseed (flax)
  • 100g (3.5oz) Teff flour
  • 95g (3.4oz) Corn starch, or 120g (4.2oz) Potato Starch or 160g (5.6oz) Tapioca Flour
  • 50g (1.8oz) Ground chia (chia flour)
  • 40g (1.4oz) Gluten free oat flour OR Coconut flour
  • 25g (0.9oz) Sunflower seeds
  • 25g (0.9oz) Linseed (Flax seed)
  • 1 teaspoon Instant yeast (or 1tsp bicarbonate of soda + 1.5tsp Cream of tartar)
  • 1 pinch Salt

Wet ingredients

  • 50ml (1.8fl.oz) Oil of choice (e.g., Grapeseed oil, sunflower oil, canola oil)
  • 1 teaspoon Apple cider vinegar
  • 1 Pear or apple, pureed (or 1/2 cup apple sauce)
  • 2 tablespoons 100% pure maple syrup/ rice bran syrup/ honey or 1 tsp stevia (optional)
  • 350ml Carbonated water (or still water)

Directions

Step 1. Preheat the oven to 180ºC (fan forced).
Step 2. Mix all dry ingredients in a bowl.
Step 3. In a separate bowl, mix all wet ingredients.
Step 4. If using yeast, heat the wet mixture over stove top or in the microwave until warm. The liquid should not be too hot to touch. There is no need to heat the mixture if using soda and tartar.
Step 5. Gradually add the dry flour blend to the wet mixture, stirring until well mixed. A hand mixer can also be used. The mixture will gradually thicken and become sticky due to the action of the chia and flax.
Step 6. Pour the mixture into a lined loaf tin. If using yeast, place the tin in a warm covered spot for 45 minutes to rise. I like to heat the empty microwave for 20 seconds before placing the loaf inside. (Alternatively if you are using soda and tartar, you can place the loaf directly into the preheated oven without the rising stage). After the loaf has risen, place in the pre-heated oven for approximately one hour or until a skewer inserted into the middle comes out clean.
Step 7. Remove from the oven and let sit covered with a tea towel for 15 minutes before turning out of tin. Slice when cool.

Note

For conversion to another food processor, Speed 1 is low speed and Speed 10 is the highest.

This bread is great served as an open sandwich with your favourite cold meat and salad on top.

 

Mini Hamburger Buns – Thermomix or food processor method (Gluten free, vegan, rice free)

Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Meal type Bread
By author Juanita Sanganithy
These gluten free mini-hamburger buns are not only nutritious but taste great too. Gluten free oats, buckwheat and sorghum make up the flour base with psyllium added for that perfect hamburger form.

Ingredients

Whole seeds and grains

  • 175g (6.2oz) Gluten free oats
  • 80g (2.8oz) Buckwheat
  • 1 tablespoon Chia
  • 1 pinch Salt (e.g. Himalayan rock salt)

Other dry ingredients

  • 90g (3.2oz) Corn starch (or 115g (4.1oz) Potato starch or 150g (5.3oz) Tapioca flour)
  • 70g (2.5oz) Sorghum flour
  • 1 tablespoon Psyllium husk
  • 1 teaspoon Instant dried yeast (or 1 teaspoon Bicarbonate of soda plus 1.5 teaspoons Cream of tartar)

Wet ingredients

  • 1 Apple or pear, peeled and cored
  • 70g (2.5fl.oz) Oil of choice (e.g. Coconut oil, Grapeseed oil, Sunflower oil)
  • 40g (1.4fl.oz) 100% pure Maple syrup (or Rice bran syrup or honey)
  • 1 teaspoon Apple cider vinegar
  • 200g (200ml) Carbonated water (or still water)

Directions

Step 1. Preheat the oven to 180ºC (fan forced) or about 360ºF. Spray or grease a large bowl with a little oil. Set aside.
Step 2. Put the seeds and grains into the Thermomix (TM) bowl and mill for 2 minutes, speed 9.
Step 3. Add the remaining dry ingredients and mix for 15 seconds, speed 5. Tip the flour mixture into a separate bowl.
Step 4. Add all wet ingredients except the water to the TM bowl and puree for 10 seconds, speed 9. Scrape down the sides and puree for a further 5 seconds. If using soda and tartar, add the water and mix for 5 seconds, speed 5 and skip step 5.
Step 5. If using yeast, heat the puree for 1 min 30 seconds, 60ºC, speed 2 before adding the water and mixing for a further 5 seconds, speed 3. Check the temperature of the wet ingredients. They should be warm but not too hot to touch.
Step 6. Set the TM to speed 3 and add all the flour mixture. Continue blending for 5 seconds at speed 4 or until wet and dry ingredients are just combined. Immediately scrape batter into the separate greased bowl.
Step 7. Let the batter sit in the greased bowl for five minutes so that it becomes easy to handle.
Step 8. Grease your clean hands with your oil of choice and pull out a small handful of bread batter. Create a small ball by briefly rolling the batter in your palms. Place the balls close to each other on a lined baking tray. You may wish to sprinkle lightly with salt and/or seeds of choice.
Step 9. Mini-hamburger-buns-rising
If using yeast, place the buns in a warm covered spot for 45 minutes to rise. I like to heat the empty microwave for 20 seconds before placing the tray of buns inside. (Alternatively if you are using soda and tartar, you can place the buns directly into the preheated oven without the rising stage). After the buns with yeast have risen, place in the pre-heated oven for approximately 30 minutes or until a skewer inserted into one comes out clean.
Step 10. Cover with a tea towel for 5 minutes before letting cool on a wire rack.

Note

This recipe makes approximately 15-20 mini hamburger buns. You could also make approximately 8 large buns using this recipe.

Fill your hamburger buns with your favourite salads and meat or vegetarian patties.

 

Mini Hamburger Buns – Hand mix method (Gluten free, vegan, rice free)

Prep time 25 minutes
Cook time 30 minutes
Total time 55 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Meal type Bread
By author Juanita Sanganithy
These gluten free mini-hamburger buns are not only nutritious but taste great too. Gluten free oats, buckwheat and sorghum make up the flour base with psyllium added for that perfect hamburger form.

Ingredients

Dry ingredients

  • 175g (6.2oz) Gluten free oat flour
  • 90g (3.2oz) Corn starch (or 115g (4.1oz) Potato starch or 150g (5.3oz) Tapioca flour)
  • 80g (2.8oz) Buckwheat flour
  • 70g (2.5oz) Sorghum flour
  • 1 tablespoon Ground chia
  • 1 tablespoon Psyllium husk
  • 1 teaspoon Instant dried yeast (or 1 teaspoon Bicarbonate of soda plus 1.5 teaspoons Cream of tartar)
  • 1 pinch Salt

Wet ingredients

  • 3/4 cups Apple or pear puree or apple sauce
  • 200ml Carbonated water (or still water)
  • 1/4 cup Oil of choice (e.g. Liquid coconut oil, Grapeseed oil, Sunflower oil)
  • 2 tablespoons 100% pure Maple syrup (or Rice bran syrup or honey)
  • 1 teaspoon Apple cider vinegar

Directions

Step 1. Preheat the oven to 180ºC (fan forced) or about 360ºF.
Mix all dry ingredients.
Step 2. In a separate bowl mix all wet ingredients.
Step 3. If using yeast, heat the wet mixture over stove top or in the microwave until warm. The liquid should not be too hot to touch. There is no need to heat the mixture if using soda and tartar.
Step 4. Add the dry flour blend to the wet mixture, stirring quickly until mixed. A hand mixer can also be used. The batter will become thick and sticky very quickly due to the psyllium and chia.
Step 5. Let the bread batter sit for five minutes so that it thickens before handling.
Step 6. Grease your clean hands with your oil of choice and pull out a small handful of bread batter. Create a small ball by briefly rolling the batter in your palms. Place the balls close to each other on a lined baking tray. You may wish to sprinkle lightly with salt and/or seeds of choice.
Step 7. If using yeast, place the buns in a warm covered spot for 45 minutes to rise. I like to heat the empty microwave for 20 seconds before placing the tray of buns inside. (Alternatively if you are using soda and tartar, you can place the buns directly into the preheated oven without the rising stage). After the buns with yeast have risen, place in the pre-heated oven for approximately 30 minutes or until a skewer inserted into one comes out clean.
Step 8. Cover with a tea towel for 5 minutes before letting cool on a wire rack.

Note

This recipe makes approximately 20 mini hamburger buns. You could also make approximately 8 large buns using this recipe.

Fill your hamburger buns with your favourite salads and meat or vegetarian patties.

 

Sweet red

Serves 3-4
Prep time 5 minutes
Dietary Top 8 allergen free
Meal type Beverage
By author Juanita Sanganithy
A delicious and nutritious juice to enjoy daily. As you become an expert juicer, reduce the apples to just one.

Ingredients

  • 2 Red apples (quartered, seeds removed)
  • 1 Beetroot (peeled)
  • 1 Carrot
  • 1 Mint leaf
  • 2 cups Cold water

Directions

Step 1. (Optional) Steam peeled beetroot or cook in the microwave for 2 minutes.
Step 2. Wash apples, carrot and mint leaf thoroughly. Put all ingredients through your juicer or Thermomix (or similar food processor).
Step 3. Pour the juice through a cheese cloth and set the pulp aside. (I prefer to use the pulp in bolognese sauces).
Step 4. Enjoy immediately or store in the fridge in an air tight bottle.

 

Green it up

Serves 3-4
Prep time 5 minutes
Dietary Top 8 allergen free
Meal type Beverage
By author Juanita Sanganithy
A sweet green juice to tempt the tastebuds and a great introductory drink to green juicing. As you become a veggie juice addict, reduce the apples to just one and eliminate the stevia.

Ingredients

  • 2 Green apples (quartered with seeds removed)
  • 3 Small celery sticks
  • 2 handfuls Baby kale or baby spinach leaves
  • 2 cups Cold water
  • 1/2 Lime (Optional)
  • 1/2 teaspoon Stevia (Optional)

Directions

Step 1. Wash apples, celery sticks and baby kale thoroughly. If you prefer, the apples can be peeled.
Step 2. Put all ingredients into a juicer or Thermomix bowl (or similar food processor). If using a food processor, pulse the juice for up to one minute.
Step 3. Pour the juice through a cheese cloth and set the pulp aside. (I prefer to use the pulp in a vegetable sauce for mains).
Step 4. Serves 3-4. Enjoy immediately or store in the fridge in an air tight bottle.

 

 

Kai’s Lush Lamingtons (GF, EF, DF) – Thermomix or food processor method

Serves 24
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Region Oceanian
By author Juanita Sanganithy

Ingredients

Cake

  • 100g (3.5oz) Gluten free oats
  • 45g (1.6oz) White chia seeds
  • 1 pinch Himalayan rock salt
  • 180g (6.3oz) Maize flour (not starch)
  • 130g (4.6oz) Corn starch (or 165g potato starch)
  • 220g (7.8oz) Sugar
  • 1.5 teaspoons Cream of tartar
  • 1 teaspoon Bicarbonate of soda
  • 2 Apples, peeled and cored
  • 1 Vanilla bean, seeds of
  • 2 teaspoons Apple cider vinegar
  • 80g (2.8fl.oz) Coconut oil (or subtle flavoured oil)
  • 250g (250ml) Milk of choice (e.g., rice milk)

Icing

  • 600g (21.2oz) Sugar (Instead of sugar and tapioca flour, you can use 600g gluten free icing sugar.)
  • 45g (1.6oz) Tapioca flour
  • 75g (2.6oz) Cocoa powder (100% pure)
  • 150g (5.3oz) Nuttlex or dairy free margarine
  • 90g (90ml) Milk of choice (e.g., rice milk)
  • 3 cups Shredded coconut

Directions

Cake
Step 1. Preheat oven to 180ºC (fan forced). Grease two square-muffin tins (with 12 square muffins per tin).
Step 2. Add gluten free oats, chia and salt to the Thermomix (TM) bowl and mill for one minute at speed 9.
Step 3. Add maize flour, starch, sugar, cream of tartar, & bicarbonate of soda to the TM bowl. Mix for 15 seconds at speed 5. Pour this dry mixture into a separate bowl.
Step 4. Add to the TM bowl the peeled and cored apples, cut into quarters, vanilla bean seeds, vinegar, and oil and puree for 10 seconds at speed 7. Scrape down the sides of the bowl and puree for a further 20 seconds at speed 9.
Step 5. Add the milk and mix for 5 seconds at speed 5.
Step 6. Turn the TM to speed 3 and gradually add the flour mixture. Increase the speed to 5 and mix for a further 15 seconds.
Step 7. Pour into greased tins. Bake at 180ºC for 20-35min until a skewer inserted into the middle of the lamingtons comes out clean. Remove lamingtons from the oven, but keep in their tins for 15 minutes before turning out on a wire rack. Ice when cool.
Icing
Step 8. Add the sugar to the thermomix bowl and mill for 40 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6. (Skip this step if using packet gluten free icing sugar). Pour into a separate bowl
Step 9. Add the margarine to the thermomix bowl and melt for one minute or more at 70ºC on speed 2.
Step 10. Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 11. Continue at speed 5 and gradually add the sugar (and tapioca) and cocoa until well combined (around 5 seconds). If the mixture is not runny, heat for further minute at 70ºC.
Step 12. Pour the icing into a bowl. Place this bowl into a larger bowl containing some boiling water. This will keep the icing runny while the lamingtons are iced. Put the shredded coconut into another bowl.
Step 13. Dip the cool lamington squares into the chocolate icing mixture and turn with forks to completely cover them. Use a skewer inserted into the middle of the lamington to lift it out. Allow excess icing to drip off before placing the lamington carefully into the shredded coconut. With clean forks carefully turn the lamington before using the skewer to lift it out and onto a wire rack. Once all lamingtons have been iced, place them in the fridge for 15 minutes for the icing to set.
Step 14. Devour :)

 

 

Kai’s Lush Lamingtons (GF, EF, DF) – Hand mix method

Serves 24
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Region Oceanian
By author Juanita Sanganithy
It is hard to believe Kai's Lush Lamingtons are gluten free, egg free, and dairy free. Wow! These moist, light, delicious little cakes are traditionally served on Australia day, but can be enjoyed any day of the year. Grab a cuppa, sit back and devour these Lush Lamingtons.

Ingredients

Cake

  • 180g (6.3oz) Maize flour (not starch)
  • 130g (4.6oz) Corn starch (or 165g/5.8oz potato starch)
  • 100g (3.5oz) Gluten free oat flour
  • 45g (1.6oz) Chia seed flour/ Ground chia seed
  • 220g (7.8oz) Sugar (e.g. fine coconut sugar, raw sugar or white sugar)
  • 1 pinch Salt
  • 1.5 teaspoons Cream of tartar
  • 1 teaspoon Bicarbonate of soda
  • 1 cup Apple sauce or pureed apple
  • 1 Vanilla bean, seeds of
  • 2 teaspoons Apple cider vinegar
  • 80g (2.8fl.oz) Coconut oil (or other subtle flavoured oil)
  • 250ml Milk of choice (e.g., rice milk)

Icing

  • 600g (21.2oz) Gluten free icing sugar
  • 75g (2.6oz) Cocoa powder (100% pure)
  • 150g (5.3oz) Nuttlex or dairy free margarine
  • 90ml Milk of choice (e.g., rice milk)
  • 3 cups Shredded coconut

Directions

Cake
Step 1. Preheat oven to 180ºC (fan forced). Grease two square-muffin tins (with 12 square muffins per tin).
Step 2. Mix maize flour, corn starch, gluten free oat flour, chia flour, sugar, salt, cream of tartar, & bicarbonate of soda in a bowl.
Step 3. In a separate bowl mix the apple, vanilla bean seeds, vinegar, oil and milk until well combined.
Step 4. Gradually add the flour mixture to the wet ingredients, stirring until well combined.
Step 5. Pour into greased tins. Bake at 180ºC for 20-35min until a skewer inserted into the middle of the lamingtons comes out clean. Remove lamingtons from the oven, but keep in their tins for 15 minutes before turning out on a wire rack. Ice when cool.
Icing
Step 6. Melt the margarine in the oven or over a stove top. Add the milk and stir.
Step 7. Remove from the heat and add the icing sugar and cocoa powder and mix thoroughly.
Step 8. Pour the icing into a bowl. Place this bowl into a larger bowl containing some boiling water. This will keep the icing runny while the lamingtons are iced. Put the shredded coconut into another bowl.
Step 9. Dip the cool lamington squares into the chocolate icing mixture and turn with forks to completely cover them. Use a skewer inserted into the middle of the lamington to lift it out. Allow excess icing to drip off before placing the lamington carefully into the shredded coconut. With clean forks carefully turn the lamington before using the skewer to lift it out and onto a wire rack. Once all lamingtons have been iced, place them in the fridge for 15 minutes for the icing to set.
Step 10. Devour :)

 

 

Kai’s Choice Chocolate Cake (GF, EF, DF) – Thermomix method

Serves 8
Prep time 5 minutes
Cook time 1 hour
Total time 1 hour, 5 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan, Vegetarian
Meal type Dessert
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
By author Juanita Sanganithy
This delicious gluten free chocolate cake does not need egg or dairy to make it moist. It's also top 8 allergen free - who would have thought?

Ingredients

Cake

  • 250g White sticky rice (e.g. Sushi rice)
  • 20g Chia seeds
  • 300g Coconut sugar (or raw/white sugar)
  • 110g Cocoa powder (100% pure)
  • 55g Corn starch
  • 45g Tapioca flour
  • 1.5 teaspoons Bicarbonate of Soda
  • 2 teaspoons Cream of tartar
  • 1 pinch Salt
  • 150g Raw beetroot, peeled and quartered
  • 1 Vanilla bean, seeds of
  • 160g Plain yoghurt of choice (e.g., coconut yoghurt)
  • 110g Coconut oil
  • 340g Milk of choice (e.g., rice milk)

Icing

  • 200g Coconut sugar or raw sugar
  • 15g Tapioca flour
  • 25g Cocoa powder (100% pure)
  • 50g Nuttlex or dairy free margarine
  • 30g Milk of choice (e.g., rice milk)

Directions

Cake
Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper.
Step 2. Add the rice and chia to the thermomix bowl and mill for 2 minutes at speed 9.
Step 3. Add remaining dry ingredients and mix for 15 seconds at speed 5. Pour into a separate bowl and set aside.
Step 4. To the thermomix bowl, add beetroot, vanilla seeds, yoghurt and oil. Puree for 20 seconds at speed 9, scraping down the sides of the bowl after 10 seconds. Add the milk and mix for 10 seconds at speed 5.
Step 5. Set the thermomix to speed 3 and gradually add the dry mixture. Then mix for 20 seconds at speed 5.
Step 6. Pour the mixture into the prepared cake tin and bake for approximately one hour or until a skewer inserted into the middle comes out clean.
Icing
Step 7. While the cake is cooling, prepare the icing by firstly making icing sugar: Add the sugar to the thermomix bowl and mill for 20 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6.
Step 8. Add the cocoa powder and mix for a further 5 seconds, speed 6. Set aside in a separate bowl.
Step 9. Add the margarine to the thermomix bowl and melt for one minute or more at 60ºC, speed 2. (Skip this heating stage if you prefer a thicker icing that does not pour).
Step 10. Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 11. Continue at speed 5 and gradually add the sugar and cocoa mixture until well combined (around 5 seconds).
Step 12. Serve icing in a small jug to pour over warm cake. Or place it in the fridge to set and then ice the cake as usual. Enjoy!

Note

This is also amazing if served with berry coulis and a few baby mint leaves.

 

Kai’s Perfect Pancakes (Hand mix method) – Gluten free, vegan pancakes, free of added starch

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy

Ingredients

Dry ingredients

  • 60g (2.1oz) Coconut flour
  • 50g (1.8oz) Buckwheat flour
  • 50g (1.8oz) Sorghum flour
  • 1 teaspoon Bicarbonate of soda
  • 1.5 teaspoons Cream of Tartar
  • 1 pinch Salt

Wet ingredients

  • 1.5 Pureed pears or apples or 3/4 Cup apple sauce
  • 100g (3.5fl.oz) Pure maple syrup
  • 60g (2.1fl.oz) Oil (e.g., Melted coconut oil, sunflower oil, canola oil)
  • 1 teaspoon Apple cider vinegar
  • 1 Vanilla bean, seeds of
  • 300ml Milk of choice (e.g. rice milk) or water

Directions

Step 1. Combine dry ingredients in a bowl. Set aside.
Step 2. Mix wet ingredients in a separate bowl and gradually add the dry ingredients, stirring constantly to combine.
Step 3. For a thinner pancake add another 50ml of milk or water and mix thoroughly.
Step 4. Preheat a large non-stick frying pan over medium heap with a dollop of safe margarine (e.g., nuttlex). Pour tablespoon sized amounts of batter into the frying pan and shake the pan a little to allow the batter to spread thinly.
Step 5. Flip the pancakes once bubbles burst across the surface. Fry on the other side for a further three minutes or until cooked through.
Step 6. Enjoy with a generous helping of berry compote or fresh fruit, with a drizzling of pure maple syrup. Perfect!

Note

These nutritious and delicious pancakes have no added gums or starches and they are rice free, and of course free of the top 8 allergens.

 

Kai’s Sweet Banana Bread (GF, EF, DF) – Thermomix or Food Processor method

Serves 8
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Meal type Bread
By author Juanita Sanganithy
Kai's Sweet Banana Bread is a scrumptious gluten free, egg free sweet bread made with ripe bananas, medjool dates, gluten free oats, rice, and coconut flour.

Ingredients

Whole grains and seeds

  • 150g (5.3oz) Gluten free oats
  • 150g (5.3oz) Sticky white rice (e.g. Sushi rice or Arborio rice, or Medium grain brown rice)
  • 30g (1.1oz) Chia seeds
  • 1 pinch Himalayan rock salt

Other dry ingredients

  • 80g (2.8oz) Corn starch (or 100g/3.5oz potato starch or 133g/4.7oz tapioca flour)
  • 75g (2.6oz) Coconut flour
  • 1 teaspoon Bicarbonate of soda
  • 1.5 teaspoons Cream of tartar
  • 1 teaspoon Cinnamon

Wet ingredients

  • 1 Vanilla bean, seeds of
  • 3 Small, very ripe bananas (or 2 large very ripe bananas)
  • 4 Medjool dates, rinsed and pitted
  • 125g (1/2cup) 100% pure Maple syrup (or Rice bran syrup or 2 tsp Stevia)
  • 30g (1.1oz) Coconut oil (or other subtle flavoured oil)
  • 1 tablespoon Apple cider vinegar
  • 300g (300ml) Milk of choice (e.g. rice milk)

Directions

Step 1. Set oven to 180ºC (360ºF) fan forced.
Step 2. Place whole grains and seeds into Thermomix (TM) bowl and mill for two minutes, speed 9.
Step 3. Add remaining dry ingredients to the TM bowl and mix for 20 seconds, speed 4. Pour the dry mixture into a separate bowl.
Step 4. Cut the vanilla bean lengthways and scrape out the seeds. Add to the empty TM bowl. Add remaining wet ingredients, except the milk, and puree for 20 seconds, speed 8, scraping down the sides of the bowl as necessary.
Step 5. Add milk and mix for a further 10 seconds, speed 7.
Step 6. Set TM to speed 3 and gradually add the flour mixture. Then mix for a further 35 seconds at speed 5. Scrape down the sides of the TM bowl and mix again for 15 seconds, speed 5.
Step 7. Pour the mixture into a lined loaf tin or paper muffin molds. Bake for one hour for a loaf or 30-35 minutes for muffins, or until a skewer inserted into the middle comes out clean.
Step 8. Remove from the oven and let sit covered with a tea towel for 15 minutes before turning out of tins. Slice when cool, or when you can no longer resist devouring this scrumptious bread.

Note

For conversion to another food processor, Speed 1 is low speed and Speed 10 is the highest. Finally, put your feet up, grab your favourite hot drink and enjoy Kai's Sweet Banana Bread served with a generous spread of dairy free margarine or honey.

 

Kai’s Sweet Banana Bread (GF, EF, DF) – Hand mix method

Serves 8
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Meal type Bread
By author Juanita Sanganithy
Kai's Sweet Banana Bread is a scrumptious gluten free, egg free sweet bread made with ripe bananas, medjool dates, gluten free oats, rice, and coconut flour.

Ingredients

Dry ingredients

  • 150g (5.3oz) Gluten free oat flour
  • 150g (5.3oz) Sweet white rice flour
  • 80g (2.8oz) Corn starch (or 100g/3.5oz potato starch or 133g/4.7oz tapioca flour)
  • 75g (2.6oz) Coconut flour
  • 30g (1.1oz) Chia flour/ground chia seeds
  • 1 teaspoon Bicarbonate of soda
  • 1.5 teaspoons Cream of tartar
  • 1 teaspoon Cinnamon
  • 1 pinch Salt

Wet ingredients

  • 3 Small, very ripe bananas (or 2 large very ripe bananas)
  • 4 Medjool dates, rinsed and pitted
  • 1 Vanilla bean, seeds of
  • 125g (1/2cup) 100% pure Maple syrup (or Rice bran syrup or 2 tsp Stevia)
  • 30g (1.1oz) Coconut oil (or other subtle flavoured oil)
  • 1 tablespoon Apple cider vinegar
  • 300ml Milk of choice (e.g. rice milk)

Directions

Step 1. Set oven to 180ºC (360ºF) fan forced.
Step 2. Mix dry ingredients in a bowl until well combined.
Step 3. In a separate large bowl, mash the bananas. Finely chop the medjool dates and add to the bananas. Scrape out the seeds of the vanilla bean and add to the bowl. (If you have a blender, puree the bananas, dates and vanilla bean seeds together).
Step 4. Add the remaining wet ingredients and stir until well combined.
Step 5. Gradually add the flour mixture to the liquid, stirring well. The mixture will gradually thicken and become sticky due to the action of the chia.
Step 6. Pour the mixture into a lined loaf tin or paper muffin molds. Bake for one hour for a loaf or 30-35 minutes for muffins, or until a skewer inserted into the middle comes out clean.
Step 7. Remove from the oven and let sit covered with a tea towel for 15 minutes before turning out of tins. Slice when cool, or when you can no longer resist devouring this scrumptious bread.

Note

Finally, put your feet up, grab your favourite hot drink and enjoy Kai's Sweet Banana Bread served with a generous spread of dairy free margarine or honey.

 

Kai’s Perfect Pancakes (Thermomix or Food Processor Method) – Gluten free, vegan pancakes with no added starch

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
By author Juanita Sanganithy
These nutritious and delicious pancakes have no added gums or starches and they are rice free, and of course free of the top 8 allergens.

Ingredients

Dry ingredients

  • 50g (1.8oz) Buckwheat seeds
  • 1 pinch Rock salt
  • 60g (2.1oz) Coconut flour
  • 50g (1.8oz) Sorghum flour
  • 1 teaspoon Bicarbonate of soda
  • 1.5 teaspoons Cream of tartar

Wet ingredients

  • 1.5 Pears or apples, peeled and cored
  • 1 Vanilla bean, seeds of
  • 100g (3.5fl.oz) Pure maple syrup, honey, or rice bran syrup
  • 60g (2.1fl.oz) Oil (e.g. Melted coconut oil, sunflower oil, canola oil)
  • 1 teaspoon Apple cider vinegar
  • 300g (300ml) Milk of choice (rice milk)

Directions

Step 1. Place buckwheat and rock salt into Thermomix (TM) bowl. Mill for 1 minute 30 seconds, speed 9.
Step 2. Add sorghum, coconut, bicarbonate of soda and cream of tartar and mix for 15 seconds, speed 4. Tip dry mixture into a separate bowl.
Step 3. Put pear or apple, vanilla seeds, maple syrup, oil and vinegar into TM bowl. Puree for 15 seconds, speed 9. Scrape down the sides of the bowl and puree for a further 10 seconds before adding the milk. Then blend for 10 seconds, speed 4.
Step 4. Set TM to speed 3 and gradually add the flour mixture to the liquid. Mix until combined (20-30 seconds). For thinner pancakes, add 50ml more milk or water and mix for a further 10 seconds.
Step 5. Preheat a large non-stick frying pan over medium heat with a dollop of safe margarine (e.g., nuttlex). Pour tablespoon sized amounts of batter into the frying pan and shake the pan a little to allow the batter to spread thinly.
Step 6. Flip the pancakes once bubbles burst across the surface. Fry on the other side for a further three minutes or until cooked through.
Step 7. Enjoy with a generous helping of berry compote or fresh fruit, with a drizzling of pure maple syrup. Perfect!

 

Kai’s Choice Chocolate Cake (GF, EF, DF) – Hand mix / Stand mixer method

Serves 8
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan, Vegetarian
Meal type Dessert
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day
By author Juanita Sanganithy
This delicious gluten free chocolate cake does not need egg or dairy to make it moist. It's also top 8 allergen free - who would have thought?

Ingredients

Cake

  • 250g (8.8oz) Sweet rice flour
  • 20g (0.7oz) Chia meal
  • 300g (10.6oz) Coconut sugar (or raw/white sugar)
  • 110g (3.9oz) Cocoa powder (100% pure)
  • 55g (1.9oz) Corn starch
  • 45g (1.6oz) Tapioca flour
  • 1.5 teaspoons Bicarbonate of soda
  • 2 teaspoons Cream of tartar
  • 1 pinch Salt
  • 150g (5.3oz) Raw beetroot, peeled and chopped into 1cm cubes
  • 1 Vanilla bean, seeds of
  • 160g (5.6oz) Plain yoghurt of choice (e.g. coconut yoghurt)
  • 110g (3.9oz) Coconut oil
  • 340ml Milk of choice (e.g. rice milk)

Icing

  • 215g (7.6oz) Icing sugar (gf, without wheat starch)
  • 25g (0.9oz) Cocoa powder (100% pure)
  • 50g (1.8oz) Nuttelex or dairy free margarine
  • 30ml Milk of choice (e.g. rice milk)

Directions

Cake
Step 1. Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper.
Using a blender, puree the beetroot with the vanilla bean seeds, yoghurt, and oil.
Step 2. Add the milk to the puree and mix thoroughly.
Step 3. In a bowl gradually add the dry mixture to the liquid one cup at a time, stirring until well combined.
Step 4. Pour the mixture into the prepared cake tin and bake for approximately one hour or until a skewer inserted into the middle comes out clean.
Icing
Step 5. While the cake is cooling, prepare the icing by firstly melting the margarine (microwave for 10 seconds on high, or stir over medium heat on the stove top).
Step 6. Add the milk to the margarine and stir to combine.
Step 7. Gradually add the sifted sugar and cocoa until the icing is smooth.
Step 8. Serve icing in a small jug to pour over warm cake. Or place it in the fridge to set and then ice the cake as usual. Enjoy!

Note

This is also amazing if served with berry coulis and a few baby mint leaves.

 

 

Kai’s Milo (GF, DF, SF) – Thermomix method

Serves 60
Prep time 2 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan, Vegetarian
Meal type Beverage, Dessert
By author Juanita
This deliciously smooth and nutritious gluten free and dairy free milo can be mixed with cold milk of your choice, or sprinkled generously over dairy-free ice-cream for a subtle chocolatey flavour.

Ingredients

  • 80g Coconut flour
  • 50g Coconut sugar
  • 35g Cocoa (100% pure)
  • 15g Linseed (Flax)

Directions

Step 1. Mill coconut sugar and linseeds for 1 minute at Speed 9. Scrape down the sides of the bowl.
Step 2. Add the coconut flour and cocoa and mix for 15 seconds at Speed 6, scraping down the sides of the bowl and mixing for a further 10 seconds, Speed 6.
Step 3. Store in an air tight jar or tin in the fridge. Enjoy!

 

 


Kai’s Milo (GF, DF, SF) – Bag mix method

Serves 60
Prep time 2 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan, Vegetarian
Meal type Beverage
By author Juanita
This deliciously smooth and nutritious gluten free, dairy free, and soy free milo can be mixed with cold milk of your choice, or sprinkled generously over dairy-free ice-cream for a subtle chocolatey flavour.

Ingredients

  • 80g Coconut flour
  • 50g Coconut sugar
  • 35g Cocoa (100% pure)
  • 15g Linseed meal (Flax meal/flour)

Directions

Step 1. Add all ingredients to a zip lock bag or a tightly secured paper bag. Shake vigorously until ingredients are mixed well.
Step 2. Store in an air tight jar in the fridge.

 

 

 

 

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