Topliss in the Kitchen 30pg Sample Book by Monica's Mixes

to the kitchen of Australia’s leading gluten free chef. Diagnosed with coeliac disease as a child, Sunshine Coast Chef Monica Topliss has dedicated her working life to the development of truly delicious gluten free recipes...from wholesome breads and wraps to mouth-watering cakes and tarts. Using her skills and the experience of a lifetime spent in kitchens across the globe, Monica has created a range of gluten free recipes that taste just as good, if not better than the ‘real thing’. NEW RECIPES + fresh new images DIETARY INDICATORS gluten, grain free, vegan, dairy + egg free options She will change the way you feel about gluten free food...forever. Diagnosed with coeliac disease as a child, Monica as dedicated her working life to the development of truly delicious gluten free recipes that taste just as good, if not better, than ‘the real thing’ Monica’s recipe will help you create a healthier, more balanced way of life using nutritionally dense wholefood ingredients. In addition to the recipes in this book and on her blog, Monica has developed a range of organic, wholefood mixes. Monica’s Mixes allow you to easily fill your life with the staples you have avoided breads, pizza, muffins, wraps - and best of all, you’ll be creatig food that is so much more nurtitious than most traditional baked goods. It’s easy!

UPDATED GLOSSARY new suppliers, tips + tricks NEW INGREDIENTS featuring new gluten free essentials

I view gluten intolerance as a Having to find alternatives to the regular gluten filled breads, pastry, pasta and other staples has allowed me to explore and experience all the other wonderful, wholesome ingredients on the market. There are so many gluten free flours and grains available now that ultimately result in a more flavoursome and vastly more nutrient dense product. Come with me and discover versatile gluten free ingredients such as...

Millet Teff quinoa canihua green banana flour tapioca coconut flour sweet potato flour flax meal psyllium buckwheat sesame flour

Contents Meet Monica

Learning to live gluten free

GLUTEN FREE FLOUR BLEND

Tools & Tips

Gluten Free pantry

Rise & Shine

Breakfast and Brunch recipes so you can begin everyday in a wholefoods way.

Food for Friends & Family

To The Table with filling family meals 45 Pies & Savoury Tarts welcome back to these! 67 Garden & Grain signature salads that sing 83 Sweet Treats

Biscuits & Slices perfect everyday baking 99 Nutrient Dense the raw vegan recipes

111

Cakes & Sweet Tarts like you won’t believe

129

EVErYDAY ESSENTIALs Breads, Crackers & Other Staples

153 155

Here are your life-changing recipes, the one’s that will make your gluten free journey an exciting adventure!

BASICS 153 Sweet Basics 178 Savoury Basics 180 Gluten Free Pastry - 3 ways 184 Dressings 188 How to make Paneer 190 recipe index

194

VEGAN RECIPE LIST

196

Meet Monica

I was born in Bristol on May 8, 1966 and from that day until the age of two I failed to thrive. My mother knew there was something wrong, but despite taking me to numerous doctors she was unable to find any answers. The photos of me taken back then show an undernourished child with skinny legs and a protruding belly. I looked sad and unwell. My mother loved me enough to never give up, and her perseverance eventually paid off. It was a German doctor who came to the conclusion that it might be coeliac disease. I was standing in his surgery, chewing on a rusk when he said “Perhaps it is the very biscuit that Monica is eating which is poisoning her”. In 1968, little was known about the disease. I’m so lucky to have been diagnosed at an early age. When I look back I can see how my life was destined to be all about food. As well as having coeliac disease, I was also born of Italian parents. My stay-at-home mother reared me on a healthy diet of fresh Mediterranean cuisine. My father was a classically trained chef who had worked in prestigious establishments throughout Europe. He opened his first restaurant in England in the 60s and it became so popular that he and his business partners opened another, and another. The business grew into a seven-restaurant empire across south-west England and at the age of 13, I was put to work in the kitchen.

Working alongside chefs from all over the globe was thrilling and stressful. It’s fair to say that growing up, food was the centre of my universe. As far as my gluten intolerance went, things changed when I turned 14 years of age. At that time it was believed the onset of puberty could sometimes rid children of coeliac disease. I was told to eat regular food for 12 months, at the end of which time undergo a biopsy to see if I had been ‘cured’. I still vividly remember my first day of dietary freedom. I headed straight for the baker’s shop in downtown Bristol and bought four fresh cream cakes. I sat on a wooden bench outside the bakery and scoffed each one. I did not care about the blobs of bright red raspberry jam drooling down my chin or my sugary ‘moustache’. The cakes tasted too good to worry about what anyone thought of me! A year later, the biopsy revealed that I still had the disease but after so many months of experiencing deliciously forbidden foods I knew that I could not go back to the constraints of a gluten free diet. So I ignored the doctor’s orders and continued to eat whatever I felt like. On leaving school, I trained with my father in his restaurants, and then went on to work for the famous Roux brothers

in London, and for the very successful restaurateur Franco Taruschio at The Walnut Tree Inn, Abergavenny. In 1992 my husband and I migrated to Australia. In the years that followed we ran several businesses on the Sunshine Coast including a large, very successful restaurant called Ristorante Topo Gigio in Tanawha and an organic juice bar/deli in Maleny. Both ventures, whilst profitable, did not allow us any time to spend with our young family so we started to look for a way of creating an income that would give us less stress and a better quality of life. We created Topliss Tarts – a catering business that served up designer tarts, gourmet savouries and mouth-watering cakes at the Eumundi Markets. Soon enough, customers began asking whether any of our edibles were gluten free. Ironically, it was around that time that all my years of not adhering to a strict diet finally caught up with me. I had reached a point of absolute exhaustion. A visit to the doctor, along with some blood tests and an endoscopy, revealed a case of full-blown coeliac disease. After 24 years of consuming gluten my body could no longer cope. The great news is that after only 48 hours of being back on the recommended diet

I felt my energy levels increase dramatically. It became clear that gluten free would be my ‘diet for life’. My diagnosis was a contributing factor in our decision to make Topliss Tarts an exclusively gluten free business. I wasn’t just cooking for my customers – I was cooking for my own health and wellbeing. I became more inspired than ever to experiment with ingredients and create the very best gluten free food. When I was contacted in 2011 about being involved in a new organic café, I jumped at the opportunity. I had the privilege of being involved in all aspects of the café right from the start – and as head chef I was able to develop a menu that included a broad range of gluten free dishes. The café has become a huge success and I feel very humbled each time a customer compliments me on my cuisine. Who would have thought being diagnosed with coeliac disease all those years ago would have resulted in a career that is so rewarding. This book is my way of sharing the journey with you.

Learning to live

gluten free

“In people with coeliac disease the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and oats), causing small bowel damage. The tiny, finger-like projections which line the bowel (villi) become inflamed and flattened. This is referred to as villous atrophy. The surface area of the bowel available for nutrient absorption is markedly reduced which can lead to various gastrointestinal and malabsorptive symptoms. A number of serious health consequences can result if the condition is not diagnosed and treated properly. Coeliac disease affects approximately 1 in 100 Australians. However 75% currently remain undiagnosed. This means that approximately 160,000 Australians have coeliac disease but don’t yet know it.” – Coeliac Australia Most people are overwhelmed and distraught when first diagnosed, but coeliac disease doesn’t have to be a negative thing. The disease means that you will have to carefully consider what you eat but inevitably, it will result in a healthier diet. I am not disputing that it will take a bit more effort on your behalf, but it will become easier once you start changing some old habits. Your first instinct will be to go out and buy anything claiming to be gluten free, and whilst you will be relieved to find quite a good selection of packaged items, you will soon realise that many of them taste absolutely awful! Unfortunately many gluten free products are mass-produced and are full of fillers and preservatives to make them simulate the traditional, gluten version. Making your own gluten free goodies does not have to be a major task. I recommend putting aside one hour each week for some serious baking. This will ensure your cupboard is always full of gluten free options. If that seems excessive to you, then try doubling some of these recipes and freezing half of the mixture so that you don’t feel like you’re always slaving away in the kitchen. When it comes to gluten free, it is not just about producing a biscuit or a cake that is edible – it is about making it the absolute best it can be – from flavour, to texture, to colour. The recipes in this book are the result of endless hours of testing and experimenting with ingredients. I never settle for a recipe unless it is exceptional in every way. The good news for you is that I’ve done most of the ‘hard work’, which hopefully means that you’ll embrace your new gluten free diet with optimism and enthusiasm. For further assistance and support, I recommend checking out the Coeliac Australia website: www.coeliac.org.au

Rise & Shine! 21

Fuel for the day For many years I ignored breakfast altogether. Eating in the morning was just not a priority, I would dash out the door and not stop until at least midday. Iâ&#x20AC;&#x2122;m happy to say that breakfast and I now enjoy a solid relationship. All it took was a little adjustment in my approach. Packing a nutritious and delicious meal that is easy to transport is the key. These recipes provide a good mix of quick, easy, high energy foods, as well as something for the special days when cooking breakfast can be enjoyed at a leisurely pace.

200

Planning menus has always been one of my great joys. Whether for a restaurant or dinners at home, I have always challenged myself to think of something fresh and interesting to serve, or to bring a new twist to an old favourite. Having been exposed from a very young age to cooks and chefs from all corners of the globe I have naturally been influenced and inspired by a great range of cuisines. Some of my favourite flavours are the fragrant spice combinations from India, traditional British food and of course, regional Italian cuisines. Cooking for family and friends is a wonderful way to use all ones creative forces in the kitchen, and draw on past experiences to inspire a recipe that is your very own.

I adore a wholesome, flavour packed pie and love to create colourful, simple yet special tarts. It all begins with a good bit of crust. The shortcrust recipes at the end of this book are actually little miracles. It is very difficult to create a great gluten free pastry. After testing and trying and tasting many times, the perfect pastry finally revealed itself. Achieving a beautiful, yielding yet robust, gluten free crust was a defining moment in my life. Of course, it was only moments before the pursuit of a vegan version began.

Salads have always been ‘my thing’. I love coming up with endless combinations – some deadly simple and others substantial enough to become a meal. The secret to a great salad is in the dressing and this is where many stumble. The dressing has to pack a punch and be very well seasoned, almost over seasoned, so by the time it’s mixed into the ingredients it creates the perfect balance of flavours. Fresh abundant vegetables, high quality grains, lightly toasted nuts or seeds, perfectly ripe fruit...these are the beginnings of a great salad Gather them and fill your bowl.

No matter who you serve it to, a beautiful, homemade cake makes eyes light up and taste buds come alive. For me, a handmade cake has always been an expression of love. To put forth a fragrant, scrumptious creation and see the joy it brings is a delightful experience. A homemade cake makes any day into a special day.

128

I’m fascinated by raw vegan food. I don’t necessarily advocate a totally raw diet, “everything in moderation” seems to work for me. I do appreciate the use of excellent ingredients and minimising processing to maintain nutrients. I prefer to concentrate on what I call “Nutrient Dense” foods. Creating delicious food without traditional ingredients was tricky at first, but when I experienced how the body responds to Nutrient Dense foods - in terms of sustained energy levels and being able to satisfy cravings - very quickly my mind began translating every recipe I knew into the vegan version of itself. It’s exciting when you realise that cake for breakfast is perfectly acceptable...it is fruits and nuts after all.

Baking has always been a big thing in the Topliss household. When the kids were little, every Sunday we made time for making scrumptious baked treats. We would always bake enough to see us through to the following week and the kids were given the opportunity to decide what they wanted to make. You just canâ&#x20AC;&#x2122;t beat homemade biscuits. Baking at home allows you to have total control over every single ingredient...to save money...and most importantly, to bake things that taste so much better than anything youâ&#x20AC;&#x2122;d buy. Nothing compares to the aroma of baking biscuits wafting through the house.

153

As a coeliac, I have always been disappointed with the commercial offerings of bread and crackers available and would rather just go without. It was not until I fell into product development later in life that I set about creating my own bread, wrap and cracker recipes. This area has been my greatest challenge. It has literally taken me two years and countless attempts to come up with not just an acceptable loaf, but an exceptional gluten free loaf that tastes and feels like real bread. Being able to make these everyday essentials will change your life. These are the staples you will make and take along everywhere with you. And without doubt, youâ&#x20AC;&#x2122;ll convert a few friends to the gluten free lifestyle by the sheer deliciousness of your handmade foods.

154

193

B CITRUS DRESSING

188

CLASSIC APPLE PIE

139

COCONUT FLATBREAD

173

109

COOKING QUINOA

182

119

CORNBRED CRUST

181

BANANA CUSTARD PIE

146

BANANA DATE & GOLDEN LINSEED CRACKERS

170

BANANA PECAN SLICE BANOFFEE PIE BASIC MUFFIN MIX

BECHAMEL SAUCE

180

BEEF OR LAMB STOCK

189

BEETROOT & RASPBERRY RICOTTA CHEESECAKE

136

BERRY SLICE WITH QUINOA & MACADAMIA CRUST

106

BEST BANANA BREAD

134

BIRCHER MUESLI MONI’S WAY

BLACK BEAN BROWNIES

112

BLACK STICKY RICE CHIFFON CAKE 150 BLANCHING

182

BLUEBERRY CHOCOLATE & CHIA BUTTERFLY CAKES

127

BLUEBERRY PANCAKES

BOMBAY TART

BRAZIL NUT PARMESAN

180

BUBBLE & SQUEAK

BUCKWHEAT PATTIES

CRUMPETS CRUSHED BLUEBERRY CREAM

DIGESTIVE BISCUITS

167

DUKKAH

182

E EMMA’S SALAD

ERBAZZONE

F FLAKY SHORTCRUST PASTRY

185

FOUR CHEESE SPINACH TART

FRANJIPANE CREAM

GINGER & DATE CHUTNEY

180

GINGER DRESSING

188

GOJI & RAW CACAO BROWNIES

113

GRAIN FREE SUPER SEED LOAF

168

CARROT CAKE

142

CASHEW COCONUT CREAM

178

CASHEW CREAM CHEESE

180

JAPANESE BROWN RICE SALAD

CASHEW MILK

179

CHICKEN STOCK

189

CHICKEN TIKKA

CHOCOLATE BEETROOT CAKE

141

CHOCOLATE GANACHE

149

194

179

144

141

CAROB PRUNE CAKE

CHIA POWER PORRIDGE

GREEN BEAN SALAD

KALE & APPLE CRUNCH

L LAMB TAGINE

LEMON POLENTA CAKE

131

LIME & COCONUT MACAROONS

121

MATTAR PANEER W/ RED LENTILS

SAUSAGE ROLLS

MELANZANE ALLA PARMIGIANA

SCONES

159

MEXICAN PIE

SEEDY CRACKERS

157

MILLET & VEGETABLE CRUMBLE

SNICKERTY BAR

115

MONI’S AMAZING SEEDED LOAF

163

SOBA NOODLE SALAD

MULLED ORANGES

179

SOBA NOODLES

165

SPICED ONIONS

SPICED PUMPKIN PIE

132

N NOMATO SAUCE NUTLOAF

181 50

O ORANGE & CARAWAY BISCOTTI

104

OSSO BUCCO AL LIMONE

P PANEER

190

PESTO DRESSING

188

SPICED ROAST PUMPKIN & CHICKPEA SALAD

SPICED YOGHURT DRESSING

SPINACH PARATHA WITH SPICED SWEET POTATO

SPRINGTIME RISONI SALAD

STEWED RHUBARB

STRAWBERRY & GOJI COMPOTE

116

SWEET POTATO & GINGER CAKE

149

SWEET SHORTCRUST PASTRY

184

PISSALADIERE

PIZZA CRUST

174

POLPETONNE

PORK CHIPOLATAS

TAHINI CARAMEL SAUCE

178

TAHINI DRESSING

188

TAMARI DRESSING

188

TEMPEH STIRFRY

THREE GRAIN PORRIDGE

Q QUICK RASPBERRY JAM

178

QUINOA & ASPARAGUS SALAD

QUINOA & CRANBERRY COOKIES 103

V VADA

RAW APPLE & ALMOND BUTTER TORTE

125

VEGAN GLUTEN FREE PASTRY

185

RAW CITRUS CHEESECAKE

116

VEGAN LEMON CURD

179

RAW PANFORTE DI SIENA

123

VEGETABLE PUREES

182

VEGIE WRAP

160 188

RAW WHITE CHOC & LIME FROSTING

179

VINAIGRETTE

RED ONION PICKLE

181

ROSEWATER JAMDROPS

100

W WRAPS WITH BLACK SESAME

160

195