50 YEAR CELEBRATION COOKBOOK
We are proud to help bring Coeliac New Zealand’s 50 Year Celebration Cookbook to life. Our aim at My Food Bag is to help Aotearoa New Zealand eat and live well. With support from Coeliac New Zealand, we’re able to ensure simple, healthy and delicious gluten-free meals are delivered straight to the doors of our customers each week for the ultimate convenience and assurance.
50 YEAR CELEBRATION COOKBOOK
Gluten-Free Family Favourites
Introduction
50 Year Celebration Cookbook – Gluten-Free Family Favourites is a collection of recipes provided by Coeliac New Zealand members for members. Every meal of the day is taken care of, from breakfast and brunch dishes to a range of salads, lunch, and dinner ideas, as well as sweet baking and desserts.
Looking for a quick and easy gluten-free bread, pizza dough recipe, or a meal to share with family, whānau and friends – this recipe book will help you prepare dishes easily without the need to swap out ingredients or do conversions to make them coeliac safe.
Many of the gluten-free recipes are family favourites that have been passed down through the generations. We hope that these recipes save you time and inspire you to try something new.
Sharing of food is a universal way of bringing people together and we are delighted that this cookbook reflects the rich identity and traditions of our Coeliac New Zealand members.
Food is often at the heart of festivals and holidays where special dishes are prepared only on special occasions. Here in New Zealand, it is no different. Think of any celebration you have ever attended, and you will recognise that food is big part of it.
Māori believe kai is for the mind and body, it is also often associated with social and spiritual needs. Karakia for kai, is a customary act, a short thankful phrase said before or after eating. Here is a simple karakia kai you may like to learn:
Whakapaingia ēnei kai Hei oranga mō ō mātou tinana Mō ō mātou wairua hoki Āmine (Bless this food for the health of our bodies and our spirits, Amen).
Breakfast & Brunch
French Toast
Shared by Christine W
FOR THE FRENCH TOAST
1 to 2 Tbsp butter - softened
1 egg
3 Tbsp almond flour/linseed, sunflower
seed and almond meal
½ tsp baking powder
1 Tbsp sour cream
Mozzarella (optional)
TO MAKE THE FRENCH TOAST
✴ Mix all the ingredients together (can add mozzarella).
✴ Put in a oil-sprayed square ramekin.
✴ Microwave for 90 seconds or toast in a pan.
✴ Serve with maple syrup and whipped cream.
Pancakes
Shared by Christine W
FOR THE PANCAKES
2 eggs
¾ cup of almond meal
½ tsp baking powder
Cinnamon, chocolate chips or cheese
✴ Serve with cream and maple syrup. Tips
✴ Add fruit/cinnamon/chocolate chips/ cheese. (so you can make it sweet or salty).
TO MAKE THE PANCAKES
✴ Mix all the ingredients together to make a creamy pancake consistency.
✴ Cook as per pancakes.
Summer Berry Tart-Not Baked
Shared by Jenny Howell
FOR THE TART BASE
1 x 250g packet of gluten-free
1 Tbsp white sugar
100g butter (melted)
FOR THE FILLING
1 cup of cream
½ cup of Greek yoghurt
¼ cup of icing sugar
1 ½ tsp vanilla extract
FOR THE TOPPING
1 punnet of strawberries
1 punnet of blueberries
Using a food processor blitz the biscuits
Stir through the sugar and melted butter. Tip the mixture into a pie dish. and up the sides using the back of a spoon or your hands.
✴ Put in the fridge to set while you make the filling.
TO MAKE THE FILLING
✴ Add all filling ingredients to a large mixing bowl and whisk until soft peaks form.
✴ Spoon the filling into the base and spread out evenly using a spatula.
✴ Chill in the fridge for 30 minutes before topping with strawberries and blueberries.
✴ Dust with icing sugar immediately
Crunchy Buckwheat Granola
Shared by Nicole Percy
MAKES 9–10 SERVINGS
FOR THE GRANOLA
3 cups of raw buckwheat
1 cup of sunflower seeds
¾ cup of pumpkin seeds
1 cup of raw almonds
½ cup of flax seeds
½ cup of chia seeds
1 Tbsp nutmeg
½ tsp ground nutmeg
2 tsp ground cardamom
1 tsp sea salt
¼ cup of maple syrup
½ cup of peanut or almond butter
✴ This buckwheat granola will keep for a few weeks in an airtight container.
✴
If you want a smaller quantity halve the recipe.
TO MAKE THE GRANOLA
✴ Preheat oven to 150°C fan bake.
✴ Line 2 trays with baking paper.
✴ In a large bowl combine all dry ingredients apart from the coconut.
✴ Add the maple syrup, nut butter, vanilla extract and avocado oil to a small pot and stir over a low heat until melted.
✴ Remove from heat and pour over dry ingredients, mix well to coat.
✴ Spread evenly on baking trays.
✴ Bake for 25 minutes, stirring every 10 minutes.
✴ Toss the coconut through for the last 5 minutes of cooking. Tips
Buckwheat Chocolate Banana Bread
Shared by Caoimhe Irwin
MAKES 6 SERVINGS
FOR THE BANANA BREAD
Dry ingredients:
1 cup of buckwheat flour
½ cup of plain gluten-free flour
As much chocolate as you want!
½ tsp baking soda
1 tsp baking powder
Sprinkle of salt
Wet ingredients:
2 eggs or
⅓ cup of melted
3 ripe bananas and 1 extra for the top
⅓ cup of milk
1 Tbsp maple syrup
TO MAKE THE BANANA BREAD
Line a loaf tin with some baking paper
✴ Mash bananas in a large bowl.
✴ Whisk in the eggs into the banana.
✴ Add the remaining wet ingredients and mix well.
✴ In a separate bowl, mix together the dry ingredients (not the chocolate).
✴ Slowly fold the dry ingredients into the wet ingredients.
Buckwheat Banana Pancakes
Shared by Caoimhe Irwin
FOR THE PANCAKES
1 ripe banana
½ cup of buckwheat flour
½ cup of plain gluten-free flour
1 tsp baking powder
1 egg
½ cup milk
Pinch of salt
1 tsp oil
TO MAKE THE PANCAKES
✴ Peel the banana and mash in a mixing bowl.
✴ Add the egg and milk and whisk.
✴ In another bowl, mix together the buckwheat flour, baking powder and a pinch of salt.
✴ Gradually fold the wet ingredients into the dry and whisk until mostly smooth (could be slightly lumpy from the banana which is ok!).
✴ Heat oil in a large frying pan over medium heat.
✴ Scoop roughly ¼ cup of batter and pour into the pan.
✴ Cook for roughly 2 minutes and then carefully flip and cook for another 1–2 minutes.
✴ Set aside and repeat.
✴ Serve with your favourite toppings!
Mushroom and Potato Top Pie
Shared by Annabelle Jerram
FOR THE PIE
2 Tbsp olive oil
1 small onion
2 cloves of garlic, crushed
500g mushrooms, cut in half
2 cups of chopped kale
Chopped coriander or parsley
1 tsp dried oregano
½ cup of vegetable stock
2 tsp miso paste
1 tin chickpeas, drained
2 cups of chopped coriander or parsley
TO MAKE THE PIE
Boil and mash potatoes. Preheat oven to 180°C.
✴ Heat oil in a large pan. Add onion and garlic, and cook until softened. Add mushrooms and oregano, and cook until soft.
✴ Add stock and miso, and cook until half liquid has reduced.
✴ Add half the chickpeas, mash the other half with a fork, then add to the rest.
✴ Stir through kale, coriander, parsley and chilli flakes, season.
✴ Place mixture into ovenproof pie dish.
✴ Spread potatoes over the top and sprinkle on cheese.
Salty Scones
Shared by Christine W
Tips
✴ When still warm, if you cut them in half and spread butter or cream cheese in the middle, that is almost heaven.
MAKES 6 SCONES FOR THE SCONES
1 cup of almond flour
2 beaten eggs
TO MAKE THE SCONES
✴ Place dough on a lined baking tray and pat out to 2cm thickness and with a gluten-free floured knife cut into even-sized pieces, then separate the scones to allow 2cm space between them.
✴ Brush the tops with milk.
✴ Bake on 180°C for 10 minutes or until golden brown.
✴ Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.
Appetisers Yuca Brazilian Cheese Bread
Shared by Katie Martin
Express bread
Shared by Florencia Lanelli
FOR THE BREAD
1 egg
1 Tbsp buckwheat flour
2 Tbsp almond flour
½ tsp baking powder
1 tsp salt
TO MAKE THE BREAD
✴ Mix all the ingredients together in a bowl suitable for the microwave where you will cook the preparation for a minute.
✴ Easy and tasty! Do it at any time.
✴ You can also use 3 tablespoons of the same flour.
Upturned Chicken and Rice
Shared by Dana Alexander
FOR THE CHICKEN
200g basmati rice
8 saffron threads (or to taste)
1 Tbsp olive oil
1 small eggplant, finely sliced
500g chicken mince
2 tsp all spice
2 bay leaves
2 cinnamon sticks
1 Tbsp honey
Zest 2 lemons
2 spring onions, finely chopped
½ cup currants
½ cup sliced almonds, toasted
TO MAKE THE CHICKEN
✴
Lightly grease a medium-sized glass bowl (preferably) with olive oil.
✴ Wash rice in cold water to remove some of the starch and leave to soak for about 30 minutes. Drain rice and place in a saucepan of well-salted water- enough to just cover the rice. Boil rice for 5–8 minutes, before reducing heat and cooking for further 10 minutes on low. Make sure pan is covered with tight-fitting lid. Don’t lift off the lid as this will release the steam needed to fluff the rice.
✴
Soak saffron threads in a couple of tablespoons of warm water before adding to cooked rice.
Heat oil in a non-stick pan and gently cook eggplant and minced chicken over moderate heat until eggplant is softened. Stir in allspice, bay leaves and cinnamon sticks and allow aromas to infuse.
In a separate saucepan, heat honey and add lemon zest (or finely sliced lemon rind if you do not have zester) and gently caramelise before adding to spicy chicken. Stir in remaining ingredients, except almonds, and season with salt and pepper to taste.
build the dish, spoon a layer of saffron rice into greased glass bowl. Then spoon in a layer of chicken.
Beetroot Carpaccio with Tonnato Sauce
Smashed Potato Tart And Smoked Salmon
Shared by Saskia Lesser
MAKES 4 SERVINGS
FOR THE TART
800g baby potatoes
40g grated parmesan
1 tsp dried oregano or thyme
Drizzle of olive oil
Salt and pepper
FOR THE PICKLED ONION
½ red onion
¼ cup vinegar
1 tsp sugar
FOR THE TOPPING
1 lemon
135g sour cream
100g smoked salmon
A handful of rocket
Salt and pepper
TO MAKE THE TART
until very tender. Drain and place in a lined pie dish to cool.
✴ Preheat oven to 200°C bake.
✴ Grate parmesan and finely chopped oregano. Thinly slice onion and place in a bowl with vinegar and sugar, set aside.
✴ Once potatoes are cool enough to touch, squash each potato side-by-side with the bottom of a glass to make a tart base.
✴ Top the potato base with grated parmesan and oregano. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes until golden. Let cool for 5 minutes.
✴ Meanwhile, zest lemon peel, then cut into wedges. Mix zest in a bowl with sour cream.
✴ Spread creamy mixture on top of tart. Top with salmon and rocket. Drain pickled onion and place on tart. Season with salt and pepper and serve with lemon wedges.
Hummus with Crispy Mince and Balsamic Molasses
Shared by Dana Alexander
MAKES 4 SERVINGS
FOR THE HUMMUS
400g can chickpeas, drained and rinsed
450g fresh whero peas (optional)
Juice of 2 lemons
1–2 cloves garlic (optional)
3 Tbsp tahini
3 Tbsp olive oil
4 Tbsp water
Mince
1 tsp olive oil
1 red onion, finely diced
250g lamb mince
1 tsp crushed chilli
TO MAKE THE HUMMUS
✴
In a food processor, combine chickpeas, whero peas (if using), lemon juice, garlic (if using) and tahini.
✴ Pulse until smooth. With the machine running, slowly add olive oil and water and blend until smooth.
✴ Season with salt and pepper to taste.
✴ Set hummus aside.
✴ Heat oil in a non-stick frying pan over moderate heat. Fry onion slowly until softened, and add lamb mince.
✴ Cook the mixture until mince is crispy and well browned, then add chilli and season salt and pepper.
To assemble, place hummus onto a serving plate and, using the back of a spoon, spread it around the edge, making a well in the centre.
Spoon crispy lamb over hummus and sprinkle coriander, capsicum, pistachios and lemon zest over the plate.
Drizzle with balsamic syrup and serve at room temperature with lightly fried or baked gluten-free pita bread.
Mains
Burger Bowl
Shared by Ana Gibson
MAKES 4 SERVINGS
FOR THE BOWL
500–700g mince (depending on how hungry everyone is)
1 packet of Culley’s Mexican style
taco mix
2 tomatoes
1 large potato
1 large kumara
1 avocado
1 head of lettuce
1 onion Cheese (optional)
FOR THE BURGER ‘BIG MAC’ SAUCE
3 Tbsp tomato sauce
1 cup of light mayo
2 Tbsp mustard
Pickle juice to get to the desired consistency
Gherkin relish (optional)
Sriracha (optional for added spice)
Tips
You can use gluten-free plant based meat instead of mince, it will be just as yummy.
TO MAKE THE BOWL
✴ Cut potato and kumara into squares or chip shapes, drizzle olive oil and salt and bake until crispy.
✴ Cut onion up and fry on low heat until caramelised and soft.
✴ Fry up the beef until cooked, and add a generous amount of seasoning.
✴ Cut up tomato, avocado, lettuce.
✴ Assemble your bowl and enjoy.
Nourish Bowl
Shared by Ana Gibson
Tips
✴ You can use any vegetables you have available to make your own version!
Locro (South American stew)
Shared by Ingrid Karsten
✴ This dish is a traditional Argentinian meal, best served during winter.
FOR THE STEW
2 brown onions, sliced
2 chorizo sausages, diced
Salt to taste
½ Tbsp ground cumin
TO MAKE THE STEW
✴
Place a large casserole with a lid over medium-high heat. Add a good drizzle of olive oil, then the sliced onions, a big pinch of salt, and the diced chorizo.
Stir and cook until the onions start to have some colour. Add the ground cumin, stir, and continue to cook for 2–3 more minutes.
Then add the pork ribs and stir.
Now add the white beans along with the Give it one final stir, turn to low heat and simmer for 1 hour until the
When the you can remove the bones from the pork ribs easily, take them out and add the pumpkin and capsicum.
After removing the bones from the meat, cut it into roughly 2cm cubes. Add the diced pork meat back to the casserole.
Continue to simmer the locro for another 45 minutes to an hour, or until the pumpkin has fully cooked and is starting to break down and purée into the soup.
Before serving, add the sliced spring flakes, and paprika with a good drizzle of olive oil into a pan and bring to a
Put some locro into a bowl and drizzle over some of the spicy spring onion oil
Porotos Granados - Chilean Stew
Shared by Corinne Cameron
FOR THE STEW
2 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp smoked paprika
Handful of oregano, chopped
400g tin beans (red, cannellini), drained and well rinsed.
750g pumpkin, peeled, de-seeded and cut into 2cm chunks
1 bay leaf
1 vegetable stock
200g French beans, trimmed and cut into 2cm pieces
Kernels cut from 2 cobs of corn
Pinch of salt and pepper
TO MAKE THE STEW
✴
Heat oil in a large pan. Add the onion and garlic and sauté gently for about 10 minutes.
✴ Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
✴ Add beans, pumpkin, bay leaf and stock and simmer until the pumpkin is just tender, around 10 to 15 minutes.
✴ Add French beans and corn kernels and simmer for further five minutes.
✴ To finish, season well and stir in the remaining oregano.
✴ Leave to settle for a couple of minutes and then serve.
Chicken Marbella
Shared by Jenny Kuttel
FOR THE MARBELLA
1.5kg chicken thighs or drumsticks
4 cloves garlic – finely chopped
½ tsp cracked black pepper
3 tsp olive oil
½–1 cup of pitted prunes (more makes dish a bit sweeter)
¼ cup of white vinegar
3 Tbsp capers
½ cup of stuffed olives
1 cup of white wine (or chicken stock for alcohol free)
4 Tbsp brown sugar
Put everything except wine and sugar into ovenproof dish and mix well –
NOTE
Make sure the dish is big enough to easily hold the cup of liquid which will be added tomorrow but small enough to keep all the ingredients close together so that all the flavours mix well – you can use a bowl for this stage if you prefer and do not mind the extra washing up.
THE FOLLOWING DAY
Preheat oven to 200°C (180°C fan forced). Spread out marinated chicken (skin side up) with other marinade ingredients. Add wine and sprinkle sugar on top. Bake for 45–50 minutes or until chicken is cooked and turning golden brown. There will be lots of yummy juices - if preferred, thicken slightly by adding 1 heaped tablespoon of cornflour mixed to a slurry with a little cold water. Return to oven for a few more minutes to cook out the cornflour.
Serve hot with rice or potatoes (boiled and/ or mashed) and your favourite vegetables –also good served cold with a green salad.
One-Pan Creamy Chicken & Mushroom Risotto with Red Pepper Pesto
Shared
by My Food Bag
MAKES 4 SERVINGS READY IN 45 MINUTES
FOR THE RISOTTO
1 carrot, grated
1 leek, sliced
350g mushrooms, sliced
600g free range chicken breast, cut into steaks
½ tsp onion powder
½ tsp garlic powder
1 ½ cups Arborio rice
1 cup gluten-free vegetable stock
2 ½ cups boiling water
250g cream cheese
100g baby spinach
FOR THE RED PEPPER PESTO
150g roasted red peppers
½ Tbsp tomato paste
1 Tbsp toasted cashews
1 garlic clove
2 Tbsp olive oil
A pinch of salt
1 Tbsp fresh basil leaves
1 tsp lemon juice
TO SERVE
1 bunch basil, leaves picked
TO MAKE THE RISOTTO
✴
Preheat oven to 220°C (or 200°C fan bake).
✴ Bring a kettle to the boil. If you don't have an ovenproof frypan, set aside a baking dish.
✴ Grate carrot. Slice leek and mushrooms. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slice through horizontally.
✴ Heat a drizzle of oil in an ovenproof frypan on a high heat. Pat chicken dry and season with salt and pepper. Add to chicken to pan and sear for 2 minutes each side, until golden but not cooked through. Remove chicken and keep pan on heat.
✴ Add a drizzle of oil to pan and cook carrot, leek and mushrooms for 3–4 minutes, until tender. Add onion powder, garlic powder and Arborio rice and cook for 1 minute further. Add stock and measure of boiling water and bring to a simmer.
✴ Transfer to baking dish, if using. Place chicken on top of rice and cover. Bake for 25–30 minutes. If the rice grains are still a little firm after cooking, stir through about ¼ cup more water and continue cooking another 1–5 minutes. Risotto will thicken on stirring when the remaining ingredients are added.
Tips
✴
You can use store-bought red or green pesto if you're short on time.
TO MAKE THE RED PEPPER PESTO
✴
Add all red pesto ingredients in a food processor except lemon juice. Blend on high until smooth. The pesto should be thick, but pourable. Add more oil if needed. Stir in lemon juice and season to taste with salt and pepper.
Once risotto is cooked, remove chicken and fold through cream cheese and spinach until wilted. Thickly slice chicken before serving.
Bowl up risotto with a dollop of pesto. Garnish with basil leaves.
Once risotto is cooked, remove chicken and fold through cream cheese and spinach
Thickly slice chicken before serving.
Pan-Seared Lemony Chicken With Skinny Fries
Shared by My Food Bag
MAKES 4 SERVINGS
FOR THE FRIES
800g potatoes, cut into skinny chips
½ tsp garlic salt
FOR THE CHICKEN PICCATA
600g free range chicken breast
2 Tbsp gluten-free flour
½ tsp garlic salt
2 cloves garlic
2 Tbsp butter
40g capers
½ cup chicken stock
2 Tbsp white wine (optional)
1 lemon, zested and juiced
¼ cup grated parmesan cheese
FOR THE SALAD
2 tomatoes, cut into wedges
100g salad leaves
Drizzle of wine vinegar
Drizzle of olive oil
TO MAKE THE LEMONY CHICKEN
✴ Preheat oven to 220°C (or 200°C fan bake).
✴ Cut potatoes into skinny chips. Toss on 1–2 lined oven trays with first measure of garlic salt and a drizzle of oil and spread in a single layer.
✴ Bake for 25–30 minutes, until tender and golden.
✴ Swap trays halfway through cooking if needed.
✴ Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally.
✴ Mix flour and second measure of garlic salt and a little cracked pepper in a bowl. Press the chicken pieces into seasoned flour to lightly coat. Shake off the excess and transfer it to a plate.
✴ Mince garlic. Heat a drizzle of oil in a frypan on medium-high heat. Cook chicken for three minutes each side, until browned.
✴ Add butter, garlic, capers, stock and wine (if using). Cook for a further three minutes, until cooked through. Zest and juice lemon into the pan. Stir and sprinkle over parmesan. Slice chicken before serving.
✴ Cut tomato into wedges and toss in a bowl with mesclun, vinegar and olive oil. Season with salt and pepper.
✴ Serve chicken topped with sauce from pan, with fries and salad on the side.
Spaghetti alla Carbonara
Shared by Brett Thorburn
✴ Serve immediately, sprinkling with more black pepper and pecorino romano if desired.
FOR THE CARBONARA
400g of gluten-free spaghetti
150g of guanciale (cured pork cheek, but thick bacon cubes also work)
4 egg yolks
50g of grated pecorino romano cheese
Salt to taste
TO MAKE THE GUANCIALE
✴
Cut the guanciale into strips or cubes.
✴ In a large pan, cook the guanciale over medium heat without adding any oil or butter, until it becomes crispy and the fat has rendered. This will take 5–7 minutes. Once ready, remove it from the heat and let it cool slightly.
TO MAKE THE SPAGHETTI
Bring a large pot of lightly salted water to a boil.
Cook the spaghetti al dente according to the instructions on the package.
PREPARING THE EGG CREAM
In a bowl, beat the egg yolks with the grated pecorino romano.
Add a generous amount of freshly ground black pepper and mix well.
COMBINING EVERYTHING
When the spaghetti is ready, drain it but save a little bit of the cooking water. Add the spaghetti to the pan used for cooking the guanciale (with the guanciale in ensuring that the pan is off the heat or on very low heat.
Immediately add the egg and pecorino mixture to the spaghetti, stirring quickly to create a smooth cream. If necessary, add a little bit of the spaghetti cooking water to achieve the desired consistency.
Homemade Bolognese
Shared by Caoimhe Irwin
FOR THE BOLOGNESE
1 Tbsp oil
1 onion
3 cloves garlic
800g mince
1 tube tomato paste
2 tsp mixed herbs
Sprinkle of chilli powder
Salt & pepper to taste
2 beef stock
2 vegetable stock
2 tins of chopped tomatoes
1 red pepper
1 green pepper
✴ You can also use plant-based mince and make it gluten-free vegetarian friendly.
TO MAKE THE BOLOGNESE
✴ Add oil to pot and put on medium heat
✴ Chop onion, mince garlic and add to the pot until browned slightly.
✴ Add the mince and break it up.
✴ Then add the salt, pepper and tomato paste and mix.
✴ Add in all the stock to melt.
✴ After that pour in the chopped tomatoes and peppers and mix.
✴ Add more salt and pepper and simmer for 20 minutes.
✴ Leave on a very low heat and cover for a few hours until combined and mince has broken down completely.
Deconstructed Sushi
Shared by Ana Gibson
MAKES 2 SERVINGS
FOR THE SUSHI
1 packet of coconut rice
250g of any meat - could be chicken, prawns, beef, plant based meat
1 large carrot
2 handfuls of spinach
1 avocado
Pickled ginger
Mayo or sweet chilli sauce for top
Seaweed strips
Tips
TO MAKE THE SUSHI
✴ Fry up meat.
✴ Cut or grate carrot into ribbons.
✴ Chop up avocado.
✴ Cook the coconut rice as per the packet instructions in the microwave or the stove.
✴ Assemble and top with your favourite sauce!
✴ Look for Ben's original lightly flavoured coconut rice as an easy go to option!
Chicken Roll Crepes
Shared by Annabelle Jerram
FOR THE CREPES
1 pack of gluten-free crepes
250 shredded chicken, roughly chopped
½ cup of mayonnaise
3 Tbsp toasted sesame seeds
⅓ cup of finely chopped red onion
Zest 1 lemon, plus 1 Tbsp of juice
TO MAKE THE CREPES
✴ Mix all the ingredients into a bowl and season with salt and ground pepper.
✴ Lay out a crepe and spread mixture evenly right to the edges.
✴ Roll firmly then slice into 6 rounds.
✴ Scatter with an extra sprinkling of chives.
Tips
✴ Use Marcel's gluten-free crepes or make your own!
Italian Potato Salad
Shared by Jenny Howell
FOR THE SALAD
1 pack of salami, chopped
3 cups of baby potatoes, cut into 3cm cubes (I like to use potatoes if available)
1 cup of cherry tomatoes, halved
½ cup of pitted black olives
1 ½ cups of baby mozzarella balls
Half of a small red onion, thinly sliced
⅓ cup finely-chopped
⅓ cup of olive oil
3 Tbsp red wine vinegar
2 tsp gluten-free Dijon mustard
1 tsp dried thyme
Salt and pepper to taste
✴
to make the vinaigrette dressing.
Combine the potatoes in a large serving bowl with the dressing, cherry tomatoes, black olives, mozzarella balls, red onion, basil leaves and Italian salami.
Chicken Salad
Tips
✴ Serve with homemade or store-bought tacos for a quick and easy meal.
✴ Quinoa is rich in proteins and fibre, ideal for vegans.
2 cooked chicken breasts (cooled and sliced)
2 cups baby spinach
Hemp seeds to garnish
FOR THE DRESSING
1 cup of rocket
½ cup of basil
½ cup of mint
½ cup extra virgin olive oil
1 Tbsp wholegrain mustard
1 Tbsp apple cider vinegar
Juice of 1 lemon
1 small clove of garlic crushed
½ tsp sea salt
2 tsp maple syrup
TO MAKE THE SALAD
✴ Preheat oven to 200°C.
✴ Cut pumpkin, beetroot and onion into bite size pieces, place in a roasting tray with olive oil.
✴ Season with salt and pepper and toss to combine.
✴ Roast for 25 minutes.
✴ Mix cooked quinoa, vegetables, and chicken in a large salad bowl.
✴ Add spinach leaves and toss to combine.
TO MAKE THE DRESSING
✴ To prepare dressing add all ingredients to a blender and mix until smooth.
✴ Add dressing to salad and toss until well combined.
✴ Sprinkle with hemp seeds, if using.
Gluten-Free Pizza
Tips
✴
Pizza dough can be stored for 2-3 months in the freezer if well wrapped.
✴ This dough can also be used to make calzones or sausage rolls.
Gluten-Free Gnocchi
Shared by Ingrid Karsten
MAKES
4 SERVINGS FOR THE GNOCCHI
Break the dough into 8 pieces. Roll each one into a long sausage shape with your
Chop each sausage into pieces, around 2cm each. Now roll each chunk into an
Take a fork and press each ball gently against the length of fork prongs, whilst making a small indent in the centre of the ball with your thumb. You can skip this step if
Set them aside (or store in the fridge if waiting more than 30 minutes) until you
Add gnocchi to a pan of salted boiling water
After a couple of minutes of cooking, they will pop to the surface - allow to cook for an extra minute then scoop them out
Serve with a delicious pasta sauce of
Sweet Treats
Truffles
Shared by Olivia Mishriki
FOR THE TRUFFLES
125g butter melted
⅓ cup of cocoa powder
1 espresso shot
1 tsp vanilla essence
188mls condensed milk
500g Arnott's gluten-free scotch fingers
250g cream cheese
80g chocolate chips
80g chopped peanuts
80g seedless raisins
1 cup of desiccated coconut
¼ cup of icing sugar
TO MAKE THE TRUFFLES
✴ Melt butter in microwave safe bowl.
✴ Add cocoa powder to the melted butter, along with the vanilla essence, espresso shot, chopped peanuts, seedless raisins and plain chopped biscuits.
✴ Add the chocolate chips when the mixture has cooled so they don’t melt.
✴ Add the condensed milk to the mixture (keep adding if required to obtain a fudgy texture).
✴ Put desiccated coconut and icing sugar on a plate.
✴ Scoop some mixture with a cookie scoop.
✴ Roll the scoop mixture in the desiccated coconut and icing sugar.
✴ You can swap the coconut and icing sugar for melted chocolate.
Tamarindo Biscuits
Shared by John Dale
✴ Add some chia seeds to the preparation, for a yummy crunch.
FOR THE BISCUITS
Dry ingredients:
125g softened butter
200g brown sugar
2 Tbsp tamarind paste (30g)
3 tsp ground ginger
2 Tbsp psyllium husk in 100ml of water
Wet ingredients:
1 tsp guar gum
125g tapioca flour
125g sorghum flour or brown rice flour
1 tsp bicarbonate of soda
100g chopped dates (optional)
TO MAKE THE BISCUITS
✴ Beat the first four dry ingredients together until smooth. Add the psyllium husk to the water and then add to the mix.
✴ Assemble the remaining dry ingredients and mix together in a bowl while dry.
Gradually add the dry flour mix to the butter and sugar. You should have a stiff batter.
✴ Form into golf ball-sized balls and place on baking paper on oven trays.
✴ Bake at 170°C. (150°C if fan forced) for 15–20 minutes.
Sponge Cake
Shared by Florencia Lanelli
Tips
✴ You can replace part of the cornstarch with cacao.
FOR THE TART BASE
3 eggs
90g sugar
90g cornstarch
Vanilla essence
TO MAKE THE TART BASE
✴ Preheat oven to 180°C.
✴ Mix the eggs with the sugar and vanilla essence up to soft peak texture (until you can draw a letter). Add the cornstarch previously sifted with involvement movements.
Ricotta and Seasonal Poached Fruit Cake
Shared by Callum Liddicoat
FOR THE CAKE
170g butter, at room temperature
370g full cream firm ricotta cheese, room temperature
Zest of 2 oranges
2 tsp vanilla paste
330g caster sugar
3 large eggs
225gms gluten-free flour
3 tsp baking powder
35 gms almond meal
1 tsp salt
185gms fresh mixed berries or frozen, thawed & drained
150gms poached fruit (as you prefer)
is smooth.
✴ Sift in flour, baking powder, almond meal, salt and mix until just combined.
✴ Pour half the batter into a 20cm ring tin then place half the poached fruit and berries onto the batter, then add the remaining batter then top with the rest of the poached fruit and berries.
✴ Bake for about 45 to 50 minutes or until an inserted skewer comes out clean. If the berries on top are starting to darken too much, cover with foil to prevent further browning.
✴ Allow to cool in tin for 15 minutes, then transfer to a wire rack or serving plate.
✴ Serve with a drizzle of poaching syrup and a light dusting of icing sugar.
Fudgy Kumara Brownies (Vegan)
Shared by Ana Gibson
FOR THE BROWNIES
1 cup of mashed kumara
½ cup of almond butter
⅓ cup of maple syrup
¼ tsp salt
Dash of vanilla extract
½ tsp baking powder
¾ cup of cocoa powder
¾ cup of almond meal
¼ cup of almond milk
1 cup of chopped chocolate
Optional: add a shot of coffee (brings out the intensity of chocolate
FOR THE TOPPINGS
More chocolate or chopped nuts
FOR THE FROSTING (OPTIONAL)
1 can of coconut cream
½ block of melted chocolate (add more for preference)
Maple syrup to taste
Pinch of salt
✴ A perfect vegan dessert!
✴ You can serve it cold or warm.
TO MAKE THE BROWNIES
✴ Preheat oven to 180°C or to 160°C fan-forced.
✴ Grease and line a 27x13 cm slice pan with baking paper, allowing the paper to overhang the edges of the pan.
✴ Combine sifted flour, dates, sugar and coconut in a bowl.
✴ Add melted butter, golden syrup and egg. Mix together until just combined.
✴ Spoon mixture into prepared pan and press gently.
✴ Bake for 20–25 minutes until golden.
✴ Cool in a pan for 5 minutes then while still warm, mark into slices, allow to cool in the pan completely before using the overhanging baking paper to lift slice out of pan.
✴ Enjoy it with a hot drink.
TO MAKE THE LOAF
sugar. Add spices, vanilla, flour and baking powder. Whisk until well blended. Stir in sultanas. A thick batter rather than a dough. Place in a loaf tin. Bake for 40 minutes.
Mango Cheesecake Slice
Shared by Nicole Percy
MAKES 4 SERVINGS
FOR THE BASE
1 cup ground almonds
1 cup raw buckwheat
½ cup of coconut thread
2 Tbsp coconut sugar
100g butter melted
FOR THE FILLING
2 cups frozen mango
250g cream cheese
200g mascarpone cream
1 tsp vanilla extract
¼ cup of maple syrup
2 Tbsp freeze dried mango, plus extra for dusting
3 eggs (optional)
TO MAKE THE BASE
✴
Preheat oven to 160°C.
✴ Line a 27x18cm slice tin with baking paper.
✴ For the base, mix dry ingredients in a bowl and add melted butter, stirring well to mix through.
✴ Press firmly into the slice tin using the back of a spoon dipped in water and chill in the fridge while you make the filling.
TO
MAKE THE FILLING
✴ Place all ingredients except the eggs in a food processor and blend until smooth, scrape down the sides of the bowl and blend again.
✴ Add eggs one at a time, blending well after each addition.
✴ Pour the mixture evenly over the base and bake in the oven for 35–40 minutes, or until set.
✴ Remove from the oven and cool to room temperature before dusting with freeze dried mango coconut thread (optional).
✴ Refrigerate until chilled, then remove from the tin and cut into squares using a knife dipped in warm water for a clean cut.
1 cup of crushed pineapple with juice strained
½ cup of chopped walnuts or pecans (optional)
⅓ of cup raisins (optional)
FOR THE CINNAMON CREAM
CHEESE FROSTING
½ cup of dairy free butter (1 stick)
½ cup of dairy free cream cheese
2 ½ cups of powdered sugar
1 Tbsp dairy free milk
½ tsp vanilla extract
2 tsp ground cinnamon
Pinch of nutmeg (optional)
Crushed nuts for topping (optional)
in a blender or chop with a knife.
✴ In a medium bowl, mix together flour, baking powder and soda, sea salt, and all the spices.
✴ Whisk until no lumps remain.
✴ In a separate large bowl, whisk together maple syrup, coconut sugar, eggs, oil and vanilla until fully combined.
✴ Add in shredded carrots and strained crushed pineapple.
✴ Mix the dry ingredients into the wet until a batter forms. Option to fold in raisins and crushed nuts.
✴ Distribute batter evenly between pans.
✴ Shake and tap to release air bubbles.
tablespoons of frosting on top of each layer. Then spread the remaining frosting on top of the cake and on the sides, filling in the frosting between the layers.
✴ Smooth the top with an offset spatula.
✴ Optional to create frosting swirls on top of the cake.
✴ Finish with crushed nuts on the sides and the top of cake!
Berry Hazelnut Cake
Shared by Marguerite Richardson
FOR THE CAKE
250g hazelnuts
6 eggs
200g caster sugar
250mls cream
200g berries
TO MAKE THE CAKE
✴
Preheat a 24cm spring form tin, then line the base with baking paper.
✴
Dry and fry the hazelnuts in a frying pan over a low heat, shaking the pan constantly. Toast until golden brown, remove from the heat and allow to cool. Tip the nuts into a food processor and carefully grind them to a fine crumb, too much and you will end up with hazelnut butter, it is not what you want.
Separate the eggs and whisk the yolks with sugar until pale and creamy. Stir in the nuts. In a separate bowl whisk the egg whites until firm peaks, then gently fold into the yolk mixture. Pour the batter into the cake tin and bake for 45 minutes. Remove from the oven, then cool for 10 minutes before turning this out onto a wire rack.
✴
Slice the cake in half around the equator and place the base on a large flat plate. Whip the cream into soft billowing folds and spread over the base, then cover with berries. Top with the other half of the cake and serve.
Almond Flour Loaf
Shared by Nicole Percy
FOR THE LOAF
Dry ingredients
2 ½ cups of almond flour
¾ cup of sunflower or pumpkin seeds (or a mix)
½ cup of linseed
2 Tbsp psyllium husk
1/2 cup of chia seeds
1 tsp salt
Wet ingredients
2 small courgettes grated (2 cups)
½ cup of grated parmesan cheese (plus 2 heaped Tbsp for topping)
4 eggs lightly whisked
¼ cup of neutral oil (put empty cup aside to brush leftover oil on top of the loaf)
2 tsp apple cider vinegar
2 small tomatoes sliced
1 tsp zahtar (optional)
✴ Preheat oven to 180°C fan bake. Line a loaf tin with baking paper.
✴ In a large bowl combine the dry ingredients with a whisk. Add the courgettes and grated cheese, toss to combine.
✴ Add eggs, oil and vinegar to the flour mixture, and stir to combine.
✴ Spoon into the loaf tin, then smooth the top with a spatula. Arrange sliced tomato on top and brush with oil leftover in the cup. Scatter with grated parmesan cheese, and sprinkle over zahtar.
✴ Bake for 1 hour or until a skewer inserted into the centre comes out clean.
✴ Remove from oven and leave in the tin for 10 minutes before removing onto a wire rack to cool.
Lemon Coconut Cake with Cream Cheese and White Chocolate Icing
Shared by Nicole Percy
FOR THE CAKE
200g butter softened
¾ cup raw caster sugar
3 eggs
¼ cup lemon juice
Zest of 1 lemon
1 cup unsweetened yoghurt
½ cup milk
1 cup coconut thread
½ cup gluten-free flour
1 ½ cup almond flour
2 tsp baking powder
FOR THE ICING
250g cream cheese
150g white chocolate
FOR THE COCONUT THREAD
½ cup coconut thread
1 ½ tsp maple syrup
TO MAKE THE CAKE
✴ Preheat oven to 170°C.
✴ Grease and line a 20cm spring form cake pan with baking paper.
✴ Add eggs one at a time, mixing in well after each addition.
✴ Add the lemon juice, zest, yoghurt, and milk, mix until combined.
✴ Place flours, coconut, and baking a bowl, whisk to break up any clumps. Add to the wet ingredients and mix until combined.
✴ Pour into cake pan and bake 50 minutes or until golden on top. Ice when cool and garnish with toasted coconut thread.
TO MAKE THE ICING
✴ Roughly chop the white chocolate and melt in a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl is not touching the simmering water) stirring regularly.
✴ Set aside to cool slightly.
✴ Whisk the cream cheese to soften.
✴ Add the melted chocolate and whisk again until smooth and creamy.
TO MAKE THE COCONUT THREAD
✴ Toss to combine on a baking tray, bake at 180°C for 3 minutes, stirring after 2 minutes.
Kids Club Rice Cake Sandwich
Shared by Tomas Richly
FOR THE SANDWICH
12 original rice cakes
½ cup of peanut butter
200g dark chocolate
2 tsp of coconut oil
Tips
TO MAKE THE SANDWICH
✴ Spread 2 tablespoons of peanut butter over a rice cake and cover with another one making a sandwich. Repeat this for the rest.
✴ Melt the chocolate with the coconut oil in the microwave.
✴ Cover the “rice cake sandwich” with the chocolate.
✴ Leave them for 10 minutes in the freezer before eating.
✴ You can use caramel (dulce de leche in Argentina) instead of peanut butter.
Dates, Cinnamon and Orange Scones
Scones are best eaten on the day they are made.
They can be frozen and reheated.
FOR THE SCONES
Dry:
3 cups of gluten-free flour
1 Tbsp psyllium husk
2 Tbsp raw caster sugar
2 tsp baking powder
2 tsp cinnamon
Wet:
100g chilled, cubed butter
1 cup of chopped dates
Zest of 1 orange
1 cup of buttermilk (see tips to make your own)
1 tsp milk to brush on top of scones
TO MAKE THE SCONES
✴
Preheat oven to 200°C fan bake. Line a baking tray with baking paper.
✴ In a large bowl combine the dry ingredients with a whisk. Rub in butter with your fingertips until it resembles fine crumbs.
✴ Add dates and orange zest and toss until coated with flour mix.
✴ Make a well in the centre of the dry ingredients, pour buttermilk in and mix until a dough forms. Start with a spoon and then use your hands to bring it together.
✴ Fold the dough over a few times and press into a rectangle shape (18x14cm) on the lined baking tray.
✴ Cut into 12 even sized pieces using a knife dusted with flour. Separate scones on the tray to ensure cooking.
✴ Brush the tops with milk and bake for 18 minutes or until golden.
TO MAKE THE BUTTERMILK
✴ Place 1 tablespoon lemon juice or vinegar into a measuring cup and top up with milk.
✴ Stir gently and let it stand for 10 minutes before using.
Decadent Brownie
Shared by Ana Gibson
FOR THE BROWNIE
½ cup of unsalted butter
⅔ cup of white sugar
2 eggs
220g Nutella
¾ cup of gluten-free baking flour
¼ cup of Dutch cocoa powder
1 tsp of vanilla
½ tsp salt
1 cup of semi-sweet/dark chocolate
TO MAKE THE BROWNIE
✴
Preheat oven to 175°C.
✴ Melt together butter and sugar in microwave (stirring every 30 seconds) or over a stove top until combined. Stir in eggs, salt and vanilla. Add ⅔ of the Nutella into the batter (leaving ⅓ for swirling on the top). Then mix in flour and cocoa powder (and optional chocolate chips) until combined.
✴ Pour mixture into a lined baking tray and plop blobs of Nutella scattered on top.
Next with a toothpick or knife spread Nutella so it creates swirls on top.
✴ Bake for 25–35 minutes (poke the centre to check if it is cooked – it should just have a few moist crumbs)
✴ Allow to cool for 1–2 hours for maximum chewy fudgy texture.
Viral Chickpea Blondies
Shared by Ana Gibson
FOR THE BLONDIES
1 can of chickpeas (rinsed and drained)
⅓ cup of almond butter (you can use any nut butter)
½ cup of maple syrup
2 tsp vanilla extract
½ tsp baking powder
¼ tsp baking soda
Pinch of salt
⅓ cup of dark chocolate chips
TO MAKE THE BLONDIES
✴
Preheat oven to 180°C.
✴ Line an 8x8 baking tray.
✴ Drain and rinse chickpeas.
✴ Put everything in a blender apart from chocolate chips.
✴ Transfer the mixture to a baking tray and sprinkle on chocolate chips.
✴ You will have nine of these.
✴ Bake for 18–20 minutes and allow to cool for 1–2 hours before eating.
Cookie-Dough Balls
Shared by Ana Gibson
FOR THE BALLS
¾ cup of almond or cashew butter (can use peanut butter, but almond or cashew is best)
Dash of vanilla extract
2–4 pinches of salt (depending on preference – add to taste)
⅓ cup of maple syrup
1 cup of almond flour
¾ cup of dark chocolate chips
1 Tbsp coconut oil or olive oil
TO MAKE THE BALLS
✴ Add almond flour, maple syrup, vanilla extract, nut butter and two pinches of salt to a bowl and mix until combined (you may need to mix with your hands). You want a fudgy dense texture that isn’t dry. If it is too dry add a bit more maple syrup or a splash of milk/water and if it is too sticky add more almond flour.
✴ Add more salt to your preference and mix in ¼ cup of chopped chocolate chips.
✴ Roll your cookie dough into 9 small balls, place on a plate with baking paper and allow to cool in the fridge for 30 minutes.
✴ Once the cookie dough balls have cooled, melt the rest of your chocolate and coconut oil in the microwave, stirring every 20 seconds until combined.
✴ Once the chocolate is melted, roll each of your cookie dough balls until fully coated in chocolate and drizzle any leftover chocolate on top for decoration. You can also add more chopped-up chocolate or freeze-dried fruit on top for decoration.
✴ Allow cookie-dough balls to set in the fridge and enjoy!
Vegetarian Chilli Mac and Cheese
Shared by Karina Ledwos
MAKES 4 SERVINGS
FOR THE MAC AND CHEESE
2 Tbsp extra virgin olive oil
1 handful mushrooms diced
1 medium white onion diced
½ tsp salt to taste
1 medium red capsicum diced
3–4 cloves garlic crushed
1 small jalapeño, finely diced (optional)
½ tsp chilli powder (or up to 2 tsp if you want it spicy)
2 tsp cumin
1 ½ tsp dry oregano
¼ tsp ground black pepper
1 can of crushed tomatoes
225 ml tin tomato sauce or pasta sauce
4 cups of vegetable stock
1 box Barilla gluten-free elbows (340g), or any other brand
2 tins of kidney beans drained and rinsed
1 ½ cups of grated cheese (whatever you
TO MAKE THE MAC AND CHEESE
Heat a large, tall pot with olive oil over medium heat. Once hot, add mushrooms, white onion and capsicum and sprinkle
✴ Sauté for 6–8 minutes until the mushrooms have softened and the onion is clear.
✴ Add garlic and jalapeño and sauté until golden and aromatic.
✴ Add chilli powder cumin, oregano and black pepper, cook for 30 seconds and quickly add a splash of the vegetable stock to the pot and swirl around so it does not burn.
✴ Pour in a tin of crushed tomatoes with juice, tomato/pasta sauce and the vegetable stock. Cover with a lid and bring to a boil over high heat. Once boiling, remove the lid, add macaroni and drained kidney beans. Stir to prevent pasta from sticking and boil uncovered. pasta is cooked, turn off stir in 1 cup of the cheese. Mix well. Add additional salt and pepper to taste. Sprinkle remaining cheese on top and bake at 170°C for 20 minutes. Put the oven on grill, and grill for a few minutes if you want the cheese crispy on top, otherwise, remove and serve. Sprinkle with spring onion and coriander. Top with sour cream.
Seedy Crackers
Shared by Jenny Kuttel
Store in airtight containers.
FOR THE CRACKERS
1½ cups sesame seeds
1 Tbsp psyllium husk
½ cup pumpkin seeds
2 eggs
½ cup of sunflower seeds
paper – heat oven to 170°C (fan forced). Divide the mixture between the trays and smooth it out quite thin with wet hands or a large metal spoon. Score lines across the mixture for breaking up crackers
Acknowledgements
It has taken a community to bring this cookbook together. From Ingrid’s original idea of sharing gluten-free recipes amongst Waikato members during Coeliac Awareness Week, to the desire to celebrate our organisations 50th Anniversary with this cookbook. A special thank you to the Coeliac New Zealand members and contributors who have shared their recipes, and to Brea Marsh for her beautiful graphic design. Our sincere gratitude also goes to My Food Bag for sponsoring this project.
We have loved putting together the 50 Year Celebration Cookbook –Gluten-Free Family Favourites.
“Let food be thy medicine and medicine be thy food.” – Hippocrates
Note: the recipes in this book have been provided in the main by Coeliac New Zealand members and Board members, however it does not mean they are necessarily their own. They are their favourite recipes and that’s why they have been chosen to be shared. We hope they become your go-to gluten-free recipes as well!
Dana Alexander Sales and Marketing Manager
Ingrid Karsten Hamilton Volunteer
Glossary
Buckwheat
Buckwheat is a type of seed
Carpaccio
Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetiser.
Guanciale
Guanciale is an Italian salt-cured meat product prepared from pork jowl or cheeks.
Guar gum
Guar gum is a gel-forming fibre from the seed of the guar plant (Cyamopsis tetragonoloba). It's used to thicken foods and is also used as a dietary supplement.
Psyllium husk
Psyllium husk is a type of fibre, which when used in gluten-free baking acts as a binder.
Sorghum
Sorghum is a grass and can be used as a replacement for various sweeteners or as a gluten-free grain in baked goods
Tonnato sauce
Tonnato is an Italian condiment often made with tuna, anchovies, lemon juice, olive oil, and mayonnaise
Yuca/Tapioca
Yuca, cassava, manioc, tapioca, and many other names, is a root vegetable that originates from South America.
Zahtar (Za'atar)
Za'atar is a spice blend composed of herbs such as thyme, oregano, marjoram or a combination of the 3, along with other spices including sesame, sumac, cumin or coriander.
Measurements
g: grams
mls: millilitres
l: litres
Tbsp: tablespoon
tsp: teaspoon
c: cups
1 cup: usually refers to 240 mls or 201.6 gms
"THERE IS NO LOVE SINCERER THAN THE
LOVE OF FOOD."
George Bernard Shaw
