Recipes

A allergy friendly banan loaf on parchment paper on a kitchen countertop.

Allergy Friendly Banana Bread

GF, DFO, refined sugar free, EFO, high protein, high fibre, VO

Ingredients:

4 Ripe Bananas

100g butter (softened) or plant butter (I like herbivore) or macadamia oil

2-3 Eggs (or flax eggs)

1 teaspoon vanilla essence

Dark chocolate drops 100g

Optional: For additional sweetness can add dates (soaked in boiling water), honey or erythritol.

¾ cup Buckwheat flour

¾ cup unflavoured pea protein (I buy mine in bulk from GoodFor)

1 tablespoon Xanthan gum

1 teaspoon baking soda

Optional: ¼ cup psyllium husk, additional ½ cup plant milk may be required depending on extra dry ingredients added.

Method:

Preheat oven to 180 degrees. Mash banana in a bowl, add butter or oil and vanilla. Add eggs beating with a fork until combined. Add chocolate and additional sweetener as desired. Add flour, protein, xanthan and baking soda. Mix to combine and place in lined loaf tray. Bake for 20-30 mins or until skewer comes out clean.

These can also be made into muffins also with a shorter cooking time (about 10-15mins).

Chicken Broth Soup

A white bowl of chicken vegetable soup with carrots, celery, and cabbage, held in a person's left hand with a silver spoon inside.

GF, DF, EF, probiotic 

Ingredients:

1 whole chicken

2-4 cups chicken or vegetable stock

2-4 T oregano and/or thyme (fresh or dried)

2 cloves garlic peeled and chopped

3cm ginger peeled and chopped

½ onion peeled and chopped

1T turmeric powder

Choice of chopped vegetables: Carrots, Daikon radish, celery

Optional: Gluten free pasta

Salt/pepper to taste

Method:

Place whole chicken, stock and herbs to slow cooker. Cook on high for 3-4 hours or low for 4-6 hours. Remove frame/bones from soup (these very easily separate from meat due to slow cooking).  Add vegetables and pasta in last 30minutes of cooking time.

Harissa Cauliflower with a Tahini Dressing

DF, GF, Vegan, Nut Free, Allergy Friendly

Ingredients:

1 Cauliflower (I use organic or homegrown)

2 Tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

1-2 teaspoons Harissa seasoning (to taste, more if you like a kick)

1 can organic chickpeas

2 Tablespoons Coconut Greek Yoghurt (I like Raglan Coconut Yoghurt)

2 Tablespoons Tahini

A handful of chopped mint to garnish

Method:

Cut cauliflower head and stalk into desired size. In a bowl, mix cauliflower, olive oil, harissa, salt and pepper until well coated. Place in a baking dish and roast on 200 degrees until soft and slightly crispy (about 15-20 minutes). Drain chickpea brine and place on another lined tray (chickpeas can also be roasted in an air-frier). Roast until crisp or to desired consistency (about 10 minutes). In a small bowl combine coconut yoghurt and tahini. Mix until combined (this will thicken nicely). Sprinkle chickpeas over cauliflower. Dollop tahini dressing and garnish with mint leaves to serve.

A glass container with chopped red tomatoes, fresh spinach, cooked chicken, purple shredded cabbage, and chopped green herbs, held over a wooden deck, with a black cat sitting in the background.

Turmeric Chicken Salad with Mesclun Greens, Red Capsicum, Chopped Tomatoes, Purple Cabbage, Finely Chopped Herbs and Lemon Juice.

A plate of nachos topped with beef, carrot, zuchinni, guacamole, DF sour cream, and black beans, with a black cat looking up at the plate.

Zucchini, Carrot, Kumara and Spinach hidden in these Nachos for additional nutrients and taste.