Gluten Free Foodie

Sweet Potato & Black Bean Chilli  Ingredients: 1 large roasted Kumara/Sweet Potato (Peeled, diced, tossed in olive oil, salt and pepper). Red onion, diced 4 garlic cloves, minced 1 tin of black beans, drained and rinsed 2 tins of tomatoes 2 Tbsp tomato paste 1/2 c. quinoa (red works best) Chilli spices: 2 tsp ground cumin, 1 tsp smoked paprika, 1tsp ground coriander. Coriander to garnish Method: 1. In a large pot sauté the red onion, garlic with 2-3 Tbsp of water for 3 minutes. 2.  Add the rest of the ingredients including 1 can filled of water. Stir well. 3.  Place lid on the pot and simmer for 30 minutes, check half way, stir and check if more water is required. 4. Once quinoa is cooked add the roasted kumara/sweet potato and stir, simmer for 5 minutes. * Add lime and chilli flakes if you wish with the coriander. Enjoy, this is great the next day heated up for lunch, if you have any left overs. X

Sweet and Sour Chicken Ingredients: Rice - 1 1/2c.  Diced Chicken (300g - 500g) Olive Oil 3-4 cloves of minced Garlic 2 tsp of minced ginger 1 capsicum sliced 1 carrot diced 1 broccoli cut into small florets 1 tin of chickpeas, drained and rinsed  1 small can of pineapple Sauce: 1/4c. rice vinegar 3 Tbsp brown sugar 2 Tbsp GF soy sauce 1 Tbsp GF tomato sauce/ketchup 1/2 c. cold water 1 Tbsp corn flour mixed with 2 Tbsp water * Mix All Together Method: 1.  Cook Rice. 2. In a large fry pan heat oil and add chicken with the garlic and ginger. 3. Once chicken is browned add the vegetables. Stir for 2 minutes. 4. Add the chickpeas. 5. Pour over the sauce and add some pineapple and pineapple juice, I use half of the smallest can however you can do this to your taste buds. 6. Bring to the boil string constantly. Reduce heat and simmer until the sauce thickens. 7. Serve over cooked rice. Enjoy X

Fruit Crumble Topping Ingredients: 1c. Gluten Free Flour 1/2c. White Sugar 125g Butter (optional: 1/2c. Coconut) Method: 1. Stew Fruit of choice - I like to use Granny Smith Apples. 2. Soften Butter (Do Not Melt) in the microwave. 3. Mix Butter and Sugar, add the flour to a crumbly consistency. 4.  Sprinkle Crumble over the top of the stewed fruit and bake. Note: Depending on how much fruit you have stewed you may like to increase the topping.

Apricot Slice Base Ingredients: 125g butter 1/2 c. sweetened condensed milk 250g crushed plain sweet GF biscuits 2 Tbsp fresh orange juice 3/4 c. desiccated coconut 1/3 c. diced, dried apricots 1/3 c. dark chocolate bits Icing Ingredients: 2 c. icing sugar 3 Tbsp trim milk 2 Tbsp orange juice Method: 1. Grease and line a slice tin with baking paper. 2. Melt butter and condensed milk in a pan over a low heat. 3. Stir in crushed biscuits and then fold in the other ingredients. 4. Press into the tin and set in the fridge. 5. Spread icing (to make icing mix ingredients together) over base, set, slice. Keep in the fridge. *This is a very sweet slice, if you do not wish to ice you may like to drizzle some melted chocolate over the top.

Banana Bread Ingredients: 2 large eggs 1 c. sugar 1/2 c. vegetable oil 1 tsp vanilla extract 3 medium over-ripe bananas - mashed 1 1/2 c. healtheries simple GF baking mix 1 tsp baking soda Method: 1. Preheat oven to 160C 2. Line a large loaf tin with baking paper. 3. Beat eggs, sugar and oil. 4. Add vanilla and bananas, beat. 5. In another bowl. sift baking mix and soda. 6. Add to banana mix and stir until just combined. 7. Bake 40-50 minutes. * This is a healtheries recipe I found on the packet of the GF flour mix many years ago.

Chocolate Cranberry Bombs Ingredients: 1/2 c. Coconut Flour 1/2 c. Almond Flour 1/2 c. Cocoa Powder 1/2 c. Almond Milk 3 Tbsp Almond Butter 1/4 c. Maple Syrup 1/4 c. Cranberries Method: Mix & Roll Into Balls! Done! Roll balls in cacao or coconut. Keep in the fridge. Enjoy X