How To: Apple and Cheese Stack (Delicious Snack)


This is probably the most simple and easy tutorial we have ever posted — but still one of our favourites. This apple and cheese stack is perfect — and gluten free! This is very quick and easy to make. If you have an apple spiraliser use it for this.  Children love this snack.  It has a lot of visual appeal and cheese and apple is delicious together.



1 Granny Smith (or any other) apple

Semi- matured Swiss Cheese

Honey or Agave Nectar

Cranberries (optional)


Method for Making Apple Stack

1. Core the apple using a corer, or spiraliser.

2. Cut the apple into slim slices.

3. Cut the cheese slices.

4. Re-stack the apple, placing a slice of cheese in between each apple slice.

5. Drizzle honey over the apple stack.

6. Sprinkle cinnamon on top.

7. Sprinkle dried cranberries or goji berries around.


How to: Yellow Plum Salad with a Raspberry Vinaigrette Dressing


This is a gorgeous summer recipe.  Yellow Plums are a little bit more tart than red plums but have a wonderful flavour.  This salad goes very well with grilled free-range chicken, or even at a bbq. From the crunchy bacon to the sweet raspberry dressing to the juicy sweet tartness of the yellow plums, this salad is special.

If yellow plums are not available, they can be substituted with many other fruits such as red plums or even apples or pears, if plums are not in season.


Recipe for Yellow Plum & Bacon Salad with a Raspberry Vinaigrette Dressing

Ingredients for Salad

Two large handfuls of baby spinach leaves (or any other flavorsome green)

One handful of purple witlof

4 small plums cut into tiny wedges

4 rashers of bacon, cut into small pieces and cooked until crisp and crunchy

1/4 cup crumbled Fetta Cheese

How to Make Yellow Plum & Bacon Salad

  1. Wash baby spinach leaves and place in a salad bowl.
  2. Wash witlof and place it in bowl.
  3. Cut plums into small wedges and scatter them in the bowl.
  4. Cut bacon rashers into tiny pieces and fry until they are crisp and crunchy.
  5. Scatter bacon pieces in salad bowl.
  6. Break Fetta cheese and scatter in bowl.
  7. Season with cracked pepper and sea salt.

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Ingredients for Raspberry Vinaigrette Dressing

2 tablespoons raspberry vinegar

1 tablespoon Dijon mustard

3 tablespoons extra-virgin olive oil

Cracked pepper and sea salt to season

How to Make Dressing

  1. In a small bowl whisk together vinegar, mustard, salt and pepper.
  2. Whisk in olive oil.
  3. Drizzle on salad.


How To: Gluten-Free Summer Peach Flan


We found our first peaches in the store this week…. A reminder that summer in Australia is coming soon, just as it disappears in the Northern Hemisphere. Maybe there are peaches left from summer in the North, there are definitely peaches coming in the South. They are a fruit which has no equal, in juiciness and flavour.

This is another post from the past from December 2011.


The secret to this perfect peach flan is a fantastic knife. We use a Japanese ceramic knife for the delicate slicing that this recipe requires. This flan is a showstopper and a great addition to a summer party.



Recipe for Summer Peach Flan

Ingredients for Shortcrust Pastry

225g (2 cups) All purpose gluten-free flour (of course you can use gluten flour also)

good pinch of salt

100g (8 tablespoons) butter at room temperature

45ml (3 tablespoons) cold water

Sugar – to taste (I used about 2 tablespoons of white sugar only)

How to Make Shortcrust Pastry Pie Shell

1.Sift the flour and sugar into a mixing bowl

2.Cut the butter into small chunks and rub it into the flour mix between your fingers.

3.Pour the water in and combine to make a stiff dough.

4.Take the dough out of the bowl and roll it in your fingers to make a ball.

5.Wrap the dough in plastic wrap and leave in the fridge for ten minutes to an hour. (You can leave it overnight as I did – no problem).

6.Roll out the dough on a floured board with quick rolls from the middle, turning the board around.

7.Lightly grease your pie dish.

8.Stretch the dough over your pie dish, gently press it in and trim the edges. Prick the base with a fork and place in the fridge for 30 minutes.

9.Preheat the oven to 180 degrees celcius (350 Farenheit).

10.Line the pastry with baking paper and cover with lentils or baking weights. Bake for 15 minutes, then remove the lentils or weights and cook for another ten minutes until golden. Remove from the oven and let it cool.


Ingredients for Peach Flan Filling

4 – 5 ripe peaches

2 teaspoons freshly ground nutmeg

Sugar to taste – I only used two dessert spoons as I like to use as little sugar as possible.

How to Make Flan Filling

1.Cut the peaches into quarters, then carefully remove the stone and cut the quarters into four small slices.

2.Place the thin peach slices around the pin tin, starting from the outside and overlapping them. Make sure that the pieces are faced with with skin to upwards.

3.When you get to the centre, cut some tiny slices for the middle.

4.Sprinkle the nutmeg and sugar over the peaches.

5.Place the flan in the oven and cook at 180 degrees celcius (350 Farenheit) for 30 minutes.

Slice your flan and serve with cream or ice cream – or plain because it is divinely delicious!



How To: Gluten-Free Chocolate Peanut Butter Cookies


These cookies were adapted from a vegan recipe given to me by a friend, Tessa Martens. I have made them gluten-free instead of vegan. When gluten-free cooking it can be tricky to get a moist delicious, melt in the mouth cookie. These are them. They are our favourite cookies we have ever eaten. We hope you enjoy making them. If you are not gluten free, you can easily adapt these to wheat flour.

Recipe for Gluten-Free Chocolate Peanut Butter Cookies

Ingredients for Chocolate Dough

1/2 cup Olive oil

3/4 cup sugar

1/4 cup agave nectar

3 tablespoons milk

1/2 teaspoon vanilla extract

1 1/2 cups gluten-free flour (you can buy special mixes for cookies now)

1/3 cup raw cacao powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Ingredients for Peanut Butter Filling

3/4 cup Natural unsalted peanut butter

1/2 cup sugar

2 tablespoons milk

1/4 teaspoon vanilla extract


How to Make Gluten-Free Chocolate Peanut Butter Cookies

1.Mix the wet ingredients for the chocolate dough in a bowl.

2.Sift in the flour, cacao, baking soda and salt.

3.Mix until you have a firm-ish dough.

4.(Make the filling) Mix together peanut butter, sugar, milk and vanilla extract in a bowl. It should be a wet dough.

5.Preheat the oven to 350°F/180°c.

6.Lining and baking tray with baking paper.

7.Scoop up a ball of chocolate dough, roll into a ball and then press it into a disc in your hands.

8.Take a ball of peanut butter filling half the size of the chocolate ball. Place it onto the chocolate disc and wrap the chocolate dough around it until the peanut butter ball is completely covered.

9.Place it onto the baking paper and continue to do this until all the dough is used. Place cookies about 5 centimetres apart.

10.Place cookies into the oven for 10 minutes. Remove and cool on a cooling rack for 10 minutes.

11.Store in an airtight container.

* Note we have used raw cacao because we love the taste and it is healthier, but you could used cocoa instead. Also where we use agave nectar, you could use Maple Syrup.

How To: Cherry Sago with Coconut Milk & Cinnamon

This is the perfect combination: Cherries and sago. The sourness of the cherries is balanced with a little sugar and the crunch of the cherries balances the smooth, sago balls.

Sago is a starch without much nutrition, so the cherries add a lot of goodness to it!


Recipe for Cherry Sago


60 grams sago

1 cup coconut milk

1/2 cup water

30 grams sugar

2 tablespoons agave nectar

1 stick cinnamon

350g cherries

1.Simmer the sago in a saucepan with sugar, coconut milk, water and cinammon, stirring until the sago is transparent.
2.Add the cherries (you can leave the pips in them for this recipe but be sure that you tell the people eating it and take them out for small children and elderly people) stir well, then cover and simmer for 10 minutes, until the cherries are tender and the juice is pink.
3.Remove the cinnamon and leave the sago to cool.
4.When it is cool, serve it in little bowls and garnish with cherries, or even pistachio nuts (yes, I love them!)

*If you don’t have agave nectar, you can add another 20grams sugar.