yum. Gluten Free Magazine March 2015

MARCH 2015

CHOCOLATE CRAVINGS WHAT’S ON | EATING OUT | GLUTEN-FREE RECIPES | LATEST PRODUCTS

Allergy Friendly

CHOCOLATE EASTER BUNNIES ✔ Dairy Free ✔ Nut Free (school Friendly) ✔ Gluten Free

Available in Coles, Woolworths, David Jones and Selected Health Food Stores

www.sweetwilliam.com.au

Gluten Free Vegetarian Vegan Versatile!

Add to summer salads!

www.peppadew.com

CONTENTS {

YUM. GLUTEN FREE MAGAZINE – CHOCOLATE ISSUE

35

56

Add these goodies to your shopping list this month

Welcome to my garden of eden

38

61

PRODUCTS

11

WHAT’S ON

What’s on in the gluten-free world this month

12

TABLE TALK

What’s new, what’s fab, what’s made us shout ‘hooray’ this month – it’s all here

15

MAYFIELD CHOCOLATES

From your desktop to your doorstep

}

MADE BY MARGIE

SUNBURST

Sunburst of easter lunch ideas

76

AUSTRALIAN EGGS

Egg-cellent Brekky inspiration

66

80

LORNA JANE

THE NATURAL NUTRITIONIST

DIY Easter Eggs

Nuts for chocolate

Hopelessly devoted to chocolate

40

LIVE LOVE NOURISH

42

70

82

Raw beauty and chocolate

Create your own egg supply

Melt into Easter

Easter Choc Treats

24

44

74

84

Time for sweet reflection

Tango with tortillas

MODEL CHOCOLATE

THANK HEAVENS

OMLET

CLE-ANN

PLAN BUY COOK

MORK CHOCOLATE

Chocolate: The hot topic

34

SPOTTED DOG FUDGE

Sweet new tricks for spotted dog

48

FIT FOODIE

Cacao: The real chocolate

DECALT

THE MERRYMAKER SISTERS

Merry Little Treats

88

JAMAICA BLUE

Chocolate Break anyone?

THIS MONTH’S CONTRIBUTORS {

SET THE TABLE AND MEET OUR YUM. MAGAZINE RECIPE EXPERTS

SALLY O’NEIL The Fit Foodie Creator of the-fit-foodie.com, Sally helps those looking to improve their diet without compromising on flavour. Sharing nutritious versions of favourite treats, she devises recipes with individuals’ health goals (and tastebuds) in mind. www.the-fit-foodie.com

KRISTINE OFSTAD The Gluten Free Livesaver Kristine’s recipes are a vivid fusion of her Scandinavian roots, and her international presence. Her passion for food is only surpassed by her dedication to the gluten-free community. Her blog is a lifestyle tool for gluten-free readers everywhere. www.thankheavens.com.au

LIBBY CORNISH Decadent Alternatives She is a scientist by profession and a cook by passion. She simply loves creating gluten-free recipes that inspire others to bake. www.decalt.com.au

JEN PETROVIC AND GABY CHAPMAN Plan Buy Cook Plan Buy Cook is meal planning made simple using an iPad app [appstore.com/ planbuycook] and website with better ways to plan, shop for and cook your meals. www.planbuycook.com.au

DANIKA HESLOP Jamaica Blue Sydney-born Danika Heslop is Jamaica Blue’s executive chef, responsible for creating innovative food for Australians to enjoy.

Danika’s work is built on the foundations of fresh and locally-sourced ingredients to create classic dishes with a twist. www.jamaicablue.com.au

}

STEPH LOWE The Natural Nutritionist Steph Lowe is a leading Australian Sports Nutritionist specialising in gluten free and refined sugar-free food, fuelling and real food education. www.thenaturalnutritionist.com.au

CASEY-LEE LYONS Live Love Nourish A qualified nutritionist, naturopath and director of Live Love Nourish, an online health and wellness website specialising in nutritionally-designed recipes and programs. www.livelovenourish.com.au

CLE-ANN STAMPOLIDIS Cle-ann Food & Lifestyle A recipe developer, stylist and multi-talented foodie immersed in Melbourne’s rich food culture. Cle-Ann’s simple love of preparing and sharing food is reflective of her eponymous food and lifestyle blog. www.cle-ann.com

MARGIE BROADHEAD Made by Margie Margie is a freelance private chef and food blogger based in London. Made by Margie is full of delicious and nutritious recipes, so come and visit for foodie inspiration. www.madebymargie.co.uk

EMMA AND CARLA PAPAS The Merrymaker Sisters Emma and Carla are the Merrymaker Sisters: health and happiness bloggers, authors and health coaches. They share healthy, paleo recipes and inspiration. www.themerrymakersisters.com

CONNECT THE DOTS {

HOW TO READ YUM. MAGAZINE

}

yum. | the healthy chef

You’ll notice throughout this magazine we’ve featured coloured dots within recipes that let you know how allergy-friendly that particular recipe is.

While we’ve done our best to bring you the most accurate information, please note that you should always check the ingredient lists of all recipes (and products) before using them, in accordance to your allergies.

GLUTEN FREE

green pea fritters {

IngredIents

}

300g (10½ oz) green peas (if using frozen, make sure to defrost first) 2 tablespoons fresh chopped parsley 2 organic/free range eggs zest of 1 lemon 150g (5¼ oz) good quality ricotta 1 ½ tablespoons coconut flour (see notes) Pinch of sea salt and pepper

{ reMeMBer } It’s important to cook them over a low, gentle heat on each side until golden and cooked through. serve with a squeeze of lemon and enjoy. You can also accompany with leafy greens or steamed vegetables and drizzle with cold pressed olive oil and lemon.

smash the green peas roughly either by hand or by using a blender or food processor. Make sure to keep it chunky as this is not a puree.

Combine the smashed peas into a bowl with parsley, egg, lemon zest and coconut flour. the coconut flour will thicken the mix and allow it to hold its shape when cooking. season with salt and pepper and taste to check.

+ Makes 6 + { nOtes } Coconut flour is available from most health food stores. It can also be replaced with other gluten-free flours such as almond meal or brown rice flour. Quantities of almond meal or rice flour will need to be doubled – just enough so that the fritter will hold its shape when cooked.

Add the ricotta last, smashing it through the pea fritter batter – make sure to leave nice chunky bits of ricotta through the mix.

Heat a pan over a low heat with a little olive oil.

Cook spoonfuls of pea fritter mixture - as much as you would pikelets or small pancakes. You should get about six green pea fritters.

gluten free

DAIRY FREE

VEGAN

For dairy-free fritters – omit the ricotta all together.

SOY free

Sugar free

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

SHOP GLUTEN FREE WITH CONFIDENCE {

FROM COELIAC AUSTRALIA – WWW.COELIAC.ORG.AU

}

The Crossed Grain Logo (pictured below right) helps you shop gluten free with confidence, as products with this logo on the packaging have been developed to make gluten-free choices quicker, easier and safer. All products using this logo have been reviewed and approved by Coeliac Australia as part of their endorsement program, and are suitable for a gluten-free diet.

Coeliac Australia asks that you support these manufacturers by purchasing products carrying this logo whenever possible.

This will help maintain the range and variety of products available from these manufacturers and encourage them to continue to supply gluten-free options for those with Coeliac Disease or other conditions requiring a gluten-free diet. Products that use this logo are: • Tested to have gluten levels <20ppm (considered suitable as per the Codex standard for gluten). Should the logo be used in combination with a gluten-free claim, the product must measure to have no detectable gluten as per the FSANZ guidelines for gluten free.

• Subject to lab testing every 12 months and random annual audits.

• Independently approved.

• Supporting those following a gluten-free diet.

PUBLISHER Jumpin Publishing Pty Ltd Po Box 339, Trinity Beach QLD 4879 MANAGING EDITOR Bianca Shugg CREATIVE DIREC TOR Vanessa Russell www.raspberrycreative.com.au NATIONAL SALES MANAGER Olivia Jackson SUB-EDITOR Nicole Navarro facebook.com/holaprcommunications FEATURE WRITER Michelle Dryburgh CONTACT US: FACEBOOK yumglutenfree INSTRAGRAM yum.glutenfreemagazine TWITTER yum_gluten_free GENERAL ENQUIRES info@yumglutenfree.com.au CONTRIBUTE products and images contribute@yumglutenfree.com.au ADVERTISING advertise@yumglutenfree.com.au

What is chocolate to you? For many, including myself, it has always been that naughty bar or block that I shouldn’t have eaten. Pleasure with guilt.

However today I find that chocolate is quite the opposite. It can be raw, free of processed sugar, organic, gluten free and even dairy free. It’s a whole new world of indulgence, yet better for you.

Personally I can’t get enough of these new chocolate brands, products and recipes. A favourite of mine at the moment is the ‘paleo salted choc caramel slice’ brought to us by The Merrymaker Sisters; you’ll find it in this month’s issue of yum .

So get out your spoons and start cooking because this month’s recipes are super chocolatey and super yummy. Enjoy.

EDITORIAL editorial@yumglutenfree.com.au MAG SUBSCRIPTIONS www.yumglutenfree.com.au Cover shot courtesy of Kristine Ofstad www.thankheavens.com.au

Bianca Shugg Publisher/Editor

MAGAZINE NOW AVAILABLE HERE!

NEXT ISSUE - 03 APRIL 2015 - BAKING

Disclaimers and Limitation of Liability The content of yum. gluten free magazine, including the information, names, images, pictures, logos and icons regarding or relating to www.yumglutenfree.com.au or its products and services (or to third party products and services), is provided “AS IS” and on an “IS AVAILABLE” basis without any representations or any kind of warranty made (whether express or implied by law) to the extent permitted by law, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. These terms shall be governed by and interpreted in accordance with the laws of Australia. If you are a consumer, then you may have rights to bring court proceedings in the courts of the country in which you are domiciled. Otherwise, to the fullest extent permitted by law, you and we shall bring all court proceedings in the courts of Australia.

Copyright Notice The written and visual contents of this magazine are protected by copyright. You may not reproduce our content online or in print without first obtaining written permission. yum. magazine content cannot be reprinted without obtaining author permission and notifying the magazine. The unique combination of images, colours, sizes, typography, and positioning – “the design” of this magazine is copyright by yum. magazine and may not be reproduced. Images cannot be reproduced outside this magazine, except by the photographer or stylist who created them. The CSS, XHTML, and JavaScript used to design this magazine is considered part of the design of the magazine that is copyrighted.

PRESENTS

with

Pete Evans Luke Hines & special guests

Info + tickets available www.earthevents.com.au

WHAT’S ON {

IN THE GLUTEN-FREE WORLD THIS MONTH

}

NSW JOIN JAMIE’S FOOD REVOLUTION AND LET’S GET KIDS COOKING IN 2015!

Join Jamie as he takes to the Opera House stage for a fun-filled family show. Jamie will cook, entertain and talk about his Food Revolution that will inspire everyone – mums, dads, kids and teens – to get back to basics and cook good food from scratch. Everyone knows that our relationship with food has become broken over the past few decades. Loss of cooking skills at home, the availability of processed foods and takeaways at every turn (due to their reputation for being a cheap and easy alternative) have all conspired to make Australia one of the unhealthiest nations on Earth. But now it’s time for change. It’s time to stand up for real food and fight for better food education.

WHEN: Sunday 29 March, 10am or 1pm WHERE: Sydney Opera House COST: Standard From $49 – $89; family of 4 (minimum 2 children under 16) from $50 per ticket BOOKINGS: www.sydneyoperahouse.com

NATIONAL

NSW

LEARN TO COOK – THE PALEO WAY Due to popular demand, Earth Events proudly presents ‘Learn To Cook The Paleo Way’ with Pete Evans, Luke Hines and special guests in 26 metro and regional Australia and New Zealand locations.

In this interactive event filled with cooking and conversation, Pete and Luke will demonstrate the paleo way skills to cook on a budget, make bone broths, prepare family food, kids’ lunches and fermenting in your own kitchen.

Get your tickets today to learn from Australia’s most passionate paleo chef.

WHEN: Friday 6 February – Sunday 29 March TIME: 10am – 4pm WHERE: Australia and New Zealand locations COST: From $150 per person BOOKINGS: www.earthevents.com.au

THRIVE-ME (3-DAY SYMPOSIUM) THR1VE is thrilled to announce Mark Sisson, in Australia for the first time, to headline THR1VE.me – a weekend-long symposium on primal, paleo and ancestral health. THR1VE.me will provide you with uniquely personal access to Mark, his latest thinking and discoveries, and those of his expert peers. A combination of lectures, small group Q&A, cooking demonstrations, and workouts led by top coaches in strength training and yoga and meditation, will arm you with the theory and practice to take your health to the next level.

WHEN: Friday 13 March – Sunday 15 March TIME: All day – 3 days WHERE: Manly Beach, Sydney BOOKINGS: www.thr1ve.me

YUM. | TABLE TALK

TALK OF THE TABLE {

W H A T ’ S N E W , W H A T ’ S F A B , W H A T ’ S M A D E U S S H O U T ‘ H O O R AY ’ THIS MONTH – IT’S ALL HERE

}

Pictured above left, Naked Seeds’ natural pancake mix; Chris’ Dips offers new gluten-free dip range; Birds Eye makes fish dinners easy.

CHRIS’ DIPS This March, gourmet food innovators, Chris’ Dips are set to release a new range of dips made locally from nutrientdense wholefoods with premium spices and superfood ingredients… They are healthy, delicious and, best of all, GLUTEN FREE! Retailing from $4.59, the Down2Earth flavour combinations are inspired by culinary cultures around the world and include a satisfying Sweet Potato and Harissa Hommus; an exciting Spiced Roasted Carrot and Turmeric; a fresh and festive Mexican Style Bean and Corn Salsa and a silky smooth Japanese Style Eggplant and Miso, which has just the slightest hint of warming wasabi. Talk about YUM! Enjoy them as a snack or use the dips as the basis for a healthy meal… Made from the best quality, Australiangrown fresh ingredients, the Down 2 Earth range will make healthy and flavourful snacking a joy when it hits the dip aisle of selected Woolworths stores nationally on March 9. www.chrisdips.com.au NAKED SEEDS Based in Melbourne, Australia, and founded by osteopath

Sofie Rasmussen, Naked Seeds is the very first natural, pancake mix that is actually good for you! Their mission is to create a healthy, wholesome breakfast that is healthy, versatile, filling, and most importantly - delicious.

Naked Seeds pride themselves on the quality of our ingredients as well as the simplistic and Scandinavian design of our packaging. Naked Seeds pancake mixes are an affordable alternative to heavy gluten and dairy-filled breakfasts that leave you feeling sluggish throughout the day. Naked Seeds mixes are made with 100% natural ingredients, and are sugar free, soy free and of course gluten free.

Naked Seeds believe that the body is a whole, and that what we eat has an effect on how we feel. Their holistic approach to health aims to inspire you to lead a happier and healthier lifestyle without any fad diets, or negative thoughts on food.

“What we put into our bodies is by choice, and we believe that the key to healthy lifestyle is a superfood breakfast to kickstart your day. We promote boosting your body with the right nutrients to optimise your brain and body power, naturally” Naked Seeds are continually finding new ways to help you make healthier choices everyday - so stay tuned for what they have in store for you!

YUM. | TABLE TALK

EAT STREET

DOVETAIL ON OVEREND NORMAN PARK, QLD

Pictured above, Gingerbread Folk’s gluten-free bunny has arrived in time for Easter.

A beautiful space for locals to connect, enjoy unique specialty coffee, tea and hot chocolate complemented by healthy and delicious food and desserts. facebook.com/DovetailOnOverend

GINGERBREAD BUNNY Gingerbread Folk’s new gluten-free bunny cookie is sure to add a bit of bounce to Easter!

From the Blue Mountains of Australia, Gingerbread Folk bake traditional, chocolate, gluten-free and vegan gingerbread. Finest quality ingredients include honey and butter, with a hint of ginger and a delicate balance of sweet spices. Free from colours, flavours and preservatives, cookies are thoughtfully presented in environmentally-friendly packaging. All Gingerbread Folk products are completely egg free including our own unique and exclusive eggfree royal icing.

THE ORGANIC PANTRY AITKENVALE, QLD Passionate about providing healthy, organic, affordable, low food mile produce and pantry items to our community. facebook.com/TheOrganicPantry

Gingerbread Folk have a philanthropic commitment and choose to contribute to the community by supporting animal and children’s charities wherever possible. www.gingerbreadfolk.com.au BIRDS EYE Birds Eye Ocean Selections premium fish range provides a versatile and great tasting alternative to fresh fish, just quick frozen for your convenience.

Each fish is caught from sustainable sources, and is frozen within hours of the catch to ensure the quality and nutrients are preserved and it remains moist and succulent. They are perfect for those with busy lifestyles, particularly those who love the taste of premium fish but don’t always have the time or knowledge to cook it from scratch. www.birdseye.com.au

MARIE ANITA’S GLUTEN FREE HEALTH CAFE BURLEIGH HEADS, QLD Sourcing local and organic ingredients to provide honest flavours and healthy foods catering for dietary needs. www.marieanitas.com.au

YUM. | ABIGAIL O’NEILL

RAW BEAUTY AND CHOCOLATE { W H O W OU L D’ V E G U E S S E D C H O C O L A T E C OU L D P ROV I D E E S S E N T I A L B E A U T Y M I N E R A L S A N D V I TA L I T Y B O O S T ? M O D E L A N D A U T H O R A B I G A I L O ’ N E I L L I S L I V I N G P R O O F. } Words Nicole Navarro

Abigail O’Neill’s chocolate addiction began 10 years ago while reading the nutritional profile on the back of a raw cacao pack. Little did this model realise the discovery would see her become an author and also provide her main source of antioxidants, magnesium, and other essential beauty minerals.

From her Byron Bay home kitchen Abigail began her own chocolate experiment, creating new flavours, textures and variations, adding a dash of this and a dash of that.

But home experimentation wasn’t enough for Abigail; she wanted to share this chocolate passion and its benefits with the world, from a very stylish perspective.

So her beautifully visual book Model Chocolate was born, and now inspires many others to tailor chocolate making to personal taste and nutrient density.

Abigail, how has the response been to Model Chocolate?

It has been overwhelmingly wonderful! Considering I self-published the book and it’s my first, it has really scored quite a bit of attention from the media.

How has this book release changed your life so far?

It’s been an amazing journey and it just continues. As much as I’ve loved every minute of it, this is truly a work of love, because it’s a lot more work than people realise! You can’t do it without undying passion pulsing through your veins.

I understand you only started modelling in your 30s… describe some of the highlights of this career to date?

YUM. | ABIGAIL O’NEILL

I was a late starter, but I’ve been privileged to work for brands like OPSM, David Jones, Bokks London, Lorna Jane, The Hilton and the list goes on. The editorial spreads in magazines have probably been the biggest highlight though. They’ve definitely been a big influence on my ‘food meets fashion’ concept for Model Chocolate.

You’ve described chocolate as your key to beauty… how is this so?

I would say that in the past 5 years, it has been my main source of magnesium, and other essential beauty minerals including calcium, sulfur, zinc, iron, copper, potassium and antioxidants. It’s not hard to see why it’s known as one of the top beauty foods when you read what it contains.

Is chocolate the healthy drug that keeps you active?

I wouldn’t call chocolate a drug that keeps me active, but I definitely consider it to be an overall vitality boost. Raw cacao uplifts and nourishes. It’s rich in vitamins, minerals, antioxidants, healthy fats and mood-enhancing components. Cacao is also rich in theobromine, an alkaloid similar to caffeine. Holistically

it contains supplementary nutrients, which I consider to be rather like taking a ‘multivitamin’. That’s energy plus deliciousness!

Do you only use cacao or have you also tried carob?

I always use cacao, but I have a soft spot for enhancing my cacao creations with carob. Sometimes I’ll limit the sweetener, and use one-quarter part carob powder. I also have a cacao-carob combo in Model Chocolate; it’s a big favourite called ‘Mint Fudgies’.

What does your family think of your chocolate obsession?

Our children love raw chocolate! I have one amazing husband, one incredible daughter and two awesome sons, the youngest of our three being 15. I always have homemade chocolate goodness available in the fridge as well as nutritious meals for them to enjoy.

Does eating plenty of your cacao goodness mean your family craves less of the processed sugars?

They can eat as much raw cacao chocolate as they

YUM. | ABIGAIL O’NEILL

like. People generally don’t wish to gorge on this kind of chocolate, it’s really satisfying, so they’ll take a few big chunks then they’re off! My kids very rarely succumb to the temptation of processed sugary treats, as they have all the healthy treats they could wish for, and have felt the adverse reactions of indulging in the opposite.

Is cacao your only secret to naturally beautiful skin?

I love exfoliation, but only with 100% organic ingredients, as with anything I put on my skin. I also use essential oils daily, such as frankincense, neat and rosewater. I love aloes fresh from the garden and coconut oil too. In Model Chocolate I describe a facemask that I use weekly, as it’s super high in antioxidants.

How do you stay fit?

I surf a few times a week, it’s important to me that any exercise nourishes my mind and soul as well as benefiting my body. I’ve also just started practicing yoga again and I love to go for a walk with a few sprints thrown in.

Does the chilled Byron Bay lifestyle influence and help shape your direction in health?

Yes, my family and I have been living here now for just over 20 years. It definitely contributes to my passion for health as it’s so easy to live the lifestyle when so many other people that are passionate about healthy living surround you. I love the surf, the organic markets and health food stores and I love my property; it’s magical.

We have a rainforest remnant, fruit trees, valley/ mountain views and quiet!

How important to you is raw food?

I’ve been heavily into raw food since I was in my late 20s.

I became a raw-foodist for a couple of years, and I created everything from sprouted pizza bread, and crackers, to wheatgrass shots to cultured drinks and ‘cheezes’. I really loved that time, I learned so much. I’ve continued to favour raw foods since then, I eat about 80 to 90 per cent raw now, because that’s what works for me.

How does paleo play into your meal plans? Recommend it?

Yes in some ways I would. I’m a vegetarian though, so I couldn’t call myself your typical Paleo. I’m probably not the typical anything! I’ve just gathered a lot of information, on lots of different ‘diets’ and lifestyles,

YUM. | ABIGAIL O’NEILL

and I use that to do what works best for me, which is my main advice when it comes to any ‘diet’ or ‘meal plan’. Try different things but don’t just subscribe to hype, find what works best for you.

What about gluten? Do you eliminate it from your daily menu?

special. They’re only in season January/February and are extremely rich in complex carbohydrates along with potassium and magnesium.

I understand you also love to include probiotics in your diet… do you prepare these yourself?

Gluten and I don’t like each other! I’m not allergic, but I’m sensitive to it and I definitely don’t feel good eating it so I generally don’t eat gluten.

Yes! I make cultured drinks such as JUN and Kombucha, milk kefir based on a raw coconut mylk that I also make myself, raw sauerkraut, sourdough breads and cultured ‘cheezes’ based on sunflower seeds.

Do you cultivate your own vegies / herbs? What are your healthy foodie garden essentials?

Do you have more books or business endeavours under way?

We have a herb and greens patch with sorrel, lettuces, rocket, cayenne peppers, oregano, mint, aloe vera, spinach, dandelion leaves, peppermint, holy basil (tulsi), rosemary... and lots more.

I’m always scheming something! The next big thing though is a Model Chocolate Youtube channel, which is launching really soon. It will bring my creations to life in a new visual medium and will also be collaborative.

I like to make food with friends and meet fascinating people over a good dish prepared from scratch.

Give us some great ideas for healthy snacks on the go…

My ‘Model’s Super Nibbles mix’ and ‘Shoot! Protein Bars’ from Model Chocolate are a snack that I always have ready to throw into a container. Other than that goji berries, cherry tomatoes and olives, kale chips, coconut water, fresh berries or any other in season fruit. I also love Bunya nuts because they’re really delicious and

Any new health goals for 2015?

My main one is actually just, love and let live.

I’m going to really enjoy living, every moment. www.abigailoneill.net

YUM. | ABIGAIL O’NEILL

1 DAY IN THE LIFE OF ABIGAIL O’NEILL…

My days vary a lot in terms of what I might be doing, but I always start by boiling the kettle for a one-litre dose of alkaline water with lime juice, which helps to hydrate the cells. Then I’ll do 15 to 20 minutes of yoga on my verandah.

BREAKFAST most mornings is fresh in-season fruit, kefir, chia seed pudding, and spirulina, or a super smoothie, packed with superfoods. Sometimes I’ll have one or two organic poached eggs on a pile of greens from my garden.

LUNCH will usually be a salad, lots of fresh fruit laden with superfoods, or sometimes just my superfood chocolate with an almond mylk mylkshake or hot chocolate.

DINNER I’ll make something that my family will love, then customise some of that to suit my plate with extra raw vegies or salad. It may be spelt or rye spaghetti ‘bolognese’ with an eggplant mushroom basil sauce, or oven baked chippies with spices, or stuffed mushies… there’s just countless family meals I make. In terms of my activities, I always make the effort to spend a morning out with a friend surfing. It’s important to feed the soul. I spend one morning a week shopping for all my organic, locally-produced foods – organic local produce is of premium importance to me, I refuse to buy GM or chemically grown produce. I want to see organic produce become mainstream.

Three days a week I’m usually at home writing and attending to emails and whatever projects I have happening for Model Chocolate. One day is spent cleaning our large home... oh the glam! The rest of the time I try to spend collaborating with locals (or not-locals!) for shoots or other creative activities.

YUM. | T O B I E P U T T O C K

YUM. | ABIGAIL O’NEILL

CHOCOLATE CRACKLE {

INGREDIENTS

}

60g raw cacao butter, finely chopped 1/4 tsp vanilla powder 1 cup raw organic coconut oil 1 cup coconut sugar, finely ground 1 cup organic cocoa powder 200g rice bubbles or crunchy rice puffs Melt cacao butter and oil in a large mixing bowl over another big bowl (or sink if need be) onethird filled with boiling water. Whiz the coconut sugar in a coffee grinder to grind finely. Remove melted cacao butter and add sugar, vanilla, cocoa powder and mix until smooth. Place rice puffs in last, stirring well from the bottom up in order to coat and combine. Scrape out into a large sealable container. Using the back of a spoon, firmly press mixture down. There should be no air anywhere, except in the rice puffs! Refrigerate to set before cutting into squares with a sharp knife. + Makes 30 squares + Preparation: 10 min. + 1hr setting time GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

COUTURE PANCAKES WITH QUINOA & WILD CAROB {

INGREDIENTS

1– 2 tsp rice bran oil, for cooking raw honey and ‘Coco Dreamcrème’, to serve COCO DREAMCRÈME 1/2 cup young coconut water 1/2 cup soft young coconut flesh 1/3 cup raw organic coconut oil 1/4 cup raw cashews 1 tbsp coconut sugar or maple syrup 1/4 tsp vanilla powder 1– 2 tbsp organic cocoa powder Prepare Coco Dreamcrème and set in fridge until serving time. Beat eggs in a large mixing bowl with a whisk. Add everything in order, beating as you go to make a smooth batter, gently stirring in blueberries last. Heat a non-stick frypan to quite hot, greasing with rice bran oil. Drop cup portions of mixture into hot pan allowing 8 or so blueberries per pancake. Turn heat down to medium and cook about 2 minutes on each side turning gently. Keep warm.

}

4 organic free range eggs 1 cup water 1/2 tsp vanilla powder 1/2 tsp cinnamon 1 tbsp coconut sugar 1– 2 tbsp organic carob powder 1/2 cup organic cocoa powder

COCO DREAMCRÈME: Blend altogether until smooth. Serve immediately or refrigerate until needed. Thickens to the consistency of heavy double cream and is perfect for cream layers in cakes, with brownies, pudding, healthy muffins, scones, toast or eating as is. + Makes 2 + Preparation: 20 min.

1/2 cup quinoa flour 2 tsp aluminium-free baking powder 1½ cup fresh or frozen blueberries

GLUTEN FREE

SOY FREE

SUGAR FREE

YUM. | T O B I E P U T T O C K

YUM. | ABIGAIL O’NEILL

PASSIONFRUIT ACAI TRUFFLESLICE {

INGREDIENTS

}

PASSIONFRUIT ACAI FILLING 30g cacao butter, finely chopped 3 tbsp raw organic coconut oil 3 tbsp tahini 2 tbsp water or hibiscus tea 2 drops of both jasmine and orange essential oils 3 tbsp raw agave 2 tbsp acai berry powder 2 passionfruit 2 tsp raw cacao powder CACAO BUTTER BASED 60g raw cacao butter, finely chopped 1 tbsp raw organic coconut oil 1/2 tsp vanilla powder 1 tbsp raw dark agave scant pinch Himalayan crystal salt 1 cup organic cocoa powder CACAO LIQUOR BASE 40g raw cacao liquor, finely chopped 30g raw cacao butter, finely chopped 1 tbsp raw organic coconut oil 1/4 tsp vanilla powder 1½ tbsp raw dark agave 1 – 2 tbsp raw cacao powder

FILLING: Prepare raw chocolate. Pour half onto the bottom of a lined dish and place in the freezer to harden, setting other half aside. To make filling, melt cacao butter and coconut oil together.

Add remaining ingredients, mixing well until combined. Smooth filling over dark chocolate base and drizzle remaining chocolate over top. Set slice in the fridge to firm. Serve. { NOTE } This truffleslice is fine made without jasmine essential oil if you don’t have it on hand.

GLUTEN FREE

DAIRY FREE

EGG FREE

BASE: Melt finely chopped cacao butter and/or cacao liquor with coconut oil in a glass bowl over boiling water. Remove from heat. Whisk in all other ingredients, adding organic cocoa/raw cacao powder last. When velvety smooth, pour into chocolate moulds or a lined dish and chill in the fridge until hard. + Makes 20 bite-sized pieces + Preparation: 15 – 20 min. + 20 min. to set

VEGAN

SOY FREE

SUGAR FREE

TIME FOR SWEET REFLECTION Recipes, Kristine Ofstad,www.thankheavens.com.au

YUM. | KRISTINE OFSTAD

NORWEGIAN DARK CHOCOLATE & BLOOD ORANGE TORTE {

INGREDIENTS

}

BASE

1 egg white

150g dark cooking chocolate

CHOCOLATE GANACHE

150g unsalted butter

200g of dark cooking chocolate

1 tsp vanilla sugar or 1 tsp vanilla essence

180ml double cream (gelatine free)

6 eggs (separated) 150g gluten-free cake flour

TOPPING 1/2 cup blood orange marmalade

150g caster sugar

1/4 cup blood orange syrup

zest of 1 orange

8 slices sweetened and twisted blood

CHOCOLATE ICING

orange for decoration

250g dark cooking chocolate

cocoa powder to drizzle on top

100ml icing sugar

BASE: Preheat your oven to 175째C. Melt the chocolate in a bain marie.

Whip butter and sugar in a mixer until it is white and fluffy. Stir in melted chocolate and vanilla sugar (vanilla essence) until you have an even mixture. Blend in the egg yolks, one by one. Add orange zest. Sift in the flour, and fold gently into the mixture. In a separate bowl, whisk the egg whites until they form stiff peaks. Stir in about 4 spoonfuls of the egg whites, then carefully fold in the rest. Make sure you do not stir the egg whites in, as it is the air in the meringue that will rise the cake (there is no baking powder)! Pour into a greased 22cm diameter round cake pan with a loose base. Bake on the bottom rack for 40 minutes. Cool on a rack.

CHOCOLATE ICING: Melt the chocolate in a bain marie. Mix in icing sugar and egg white until the mixture is smooth. Do not use a high-speed electric mixer.

CHOCOLATE GANACHE: Bring double cream gently to the boil while stirring. Pull off the heat as soon as you see bubbles. Add chocolate in pieces, and stir until the chocolate has dissolved entirely.

EXTRA: Unsweetened whipped cream ASSEMBLY OF CAKE: Once the cake has cooled completely, cut it in half evenly with a sharp knife.

Place the halves side by side with the cut end up. Using a tablespoon, spread blood orange syrup evenly onto the bases and let it sit for about 5 minutes. Once the bases are moistened by the

YUM. | KRISTINE OFSTAD

syrup, spread two thirds of the marmalade evenly onto both bases. Continue by spreading chocolate icing on the bottom layer, then place the top layer over. Spread the rest of the marmalade over the top of the cake, and follow with chocolate icing. Use a spatula to even out the icing. Pour the warm ganache over the top of the cake, and let it cover the sides as well as the top. Place the cake in the fridge to set, before drizzling cocoa powder over top and placing the twisted oranges in a decorative pattern.

Leave the cake in the fridge to set (about 15 – 20 minutes) and cut with a warm knife. Serve with unsweetened whipped cream, a drizzle of Blood Orange and Grand Marnier syrup, and a good cup of coffee. + Serves 12 –16 slices + Preparation: 10 min. Cooking Time: 40 min.

GLUTEN FREE

BLOOD ORANGE MARMALADE {

INGREDIENTS

}

1.4kg blood oranges juice of 1kg regular oranges 1kg granulated sugar 40ml freshly squeezed lemon juice 1/2 tbsp vanilla extract 1.5 tbsp dark rum 30g soft brown sugar Slice the oranges into thin slices and place in a large pan. Fill enough water in the pan to cover the oranges. Bring the pot of oranges and water to the boil, then simmer for 5 minutes. Drain off the liquid and fill with fresh water. Bring to the boil, then simmer on low heat for 2 – 2.5 hours, stirring regularly, until the fruit is soft. Make sure there is always enough water in the pot to cover the

oranges. Turn off the heat after 2.5 hours, cover and leave overnight.

The next day add juice, sugar and lemon juice, and bring to the boil on high heat for 5 minutes. Do not stir. Add vanilla, brown sugar and rum and continue to boil on low heat for about 20 – 30 minutes until set, stirring once in a while. Test to see if the marmalade has set by cooling a little bit on a spoon. If it is still runny then boil for another 5 minutes. Make sure you check frequently near the end. Stop stirring, let the pot sit untouched for 5 minutes so the heat can settle, then spoon over into sterilised jars. The marmalade will keep in sterilised jars for up to a year. + Makes 6 jars + Day 1: Preparation: 5 min. Cooking Time: 2.5 hr.

Rest overnight.

Day 2: Preparation: 5 min.

Cooking Time: 30 min.

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

YUM. | KRISTINE OFSTAD

SWEET TWISTED BLOOD ORANGE SLICES Preheat your fan-forced oven to 100°C.

BLOOD ORANGE SYRUP WITH GRAND MARNIER {

INGREDIENTS

}

one blood orange

Using the recipe for Blood Orange Syrup, RIGHT, let the slices of orange drain for 15 minutes.

2 cups sugar

Place some parchment paper on a baking tray, and transfer the blood orange slices to the baking tray. Using a sharp knife, cut half way into the slices on one side, no further than to the centre.

Slice the blood orange into 0.5 cm thick and even slices (you will use these for the sweetened blood orange cake decorations). Place the water and sugar in a pan, and bring to boil. Lower heat and reduce to simmer, add the orange slices carefully to the saucepan. Let the mixture simmer for about 10 – 15 minutes, until the liquid has gained a pink tint from the oranges, the flesh of the oranges are semi-transparent and the syrup has thickened to a maple syrup-type consistency (not too thick). Pull off the heat, and use a fish slice or similar to collect the oranges from the syrup. Place these on a cooling rack. If you wish for your syrup to be alcoholic, then add the Grand Marnier last. If you wish for it to be non-alcoholic, then add the Grand Marnier in the last minute of the simmer. Pour the syrup into a jar, and leave to cool.

Split the slice and twist into a curl. Place the twisted orange slice onto the parchment paper, and place in the oven.

Leave the oven door open by about 10cm.

Dry for 20 minutes or more until they keep their shape but are still moist to the touch. + Makes 2 cups + Preparation: 5 min.

Cooking Time: 15 min. Cooling: 20 min.

4 cups water 1 tbsp Grand Marnier

+ Makes 8 – 10 slices + Preparation: 10 min.

Draining and drying approximately 35 min.

GLUTEN FREE

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com

YUM. | KRISTINE OFSTAD

CHEESECAKE FILLED CHOCOLATE EASTER EGGS {

INGREDIENTS

}

6 hollow chocolate gluten-free Easter eggs, which are all over the shops at this time of year sharp knife at least one egg cup 120g cream cheese (a low-fat version will work just as well) 3 tbsp icing sugar 1/4 tsp lemon juice 1/4 tsp vanilla extract 100ml double cream 50g melted white chocolate 1 fresh and sweet mango 3 tbsp sugar

Start by whipping the double cream into stiff peaks. Be careful not to over-whip, but make sure it is firm enough for you to be able to hold the bowl upside-down without the whipped cream falling out. Place the bowl with whipped cream in the fridge. Place the cream cheese, lemon juice, vanilla and icing sugar in a bowl. Whisk until the mixture is fluffy. Melt the white chocolate and whisk it into the cream cheese mixture. Take the whipped cream out of the fridge and gently stir it into the cream cheese mix. Place in the fridge.

Peel and chop up the mango. Place it in a blender with the sugar, and blend until smooth. Bring the mango puree to a boil and simmer for a few minutes until the sugar has dissolved completely.

Pour it into a cup and cool it completely in the fridge.

ASSEMBLY: Carefully use a sharp knife to cut the top of each chocolate easter egg. You can keep GLUTEN FREE

the top for added effect if you like. Kids love the process of opening the eggs! Place the open eggs one by one in an egg cup. Collect the cheesecake filling from the fridge and transfer into a piping bag. Fill each egg just about to the top using the piping bag. Place the eggs back in the fridge and leave for 30 minutes. Once the filling has set, take the eggs back out of the fridge and carefully dig a hole in the cheesecake filling for the 'yolk'.

Scoop mango puree into the cavity, or use another piping bag with a small hole for ease of filling, making the 'yolk'. Transfer the eggs back into the fridge to set, and serve cold.

These wonderful little Easter treats look great when served in an egg cup with a little spoon -perfect for the egg hunt! + Fills 6 regular-sized eggs + Preparation: 10 min. Cooling Time: 30 min.

Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com

YUM. | KRISTINE OFSTAD

SEA SALT CHOCOLATE GRISSINI {

INGREDIENTS

}

1 tsp dry quick-acting yeast 1 tsp sugar 250g gluten-free white bread flour 1/2 tsp fine salt 1/4 tsp baking soda 1 tbsp neutral oil 125ml 40°C water 150g dark chocolate (60% or darker) 1 tsp fine salt flakes (Maldon salt or similar)

Prepare the yeast by mixing it with the warm water and the sugar in a bowl. Set it aside in a warm spot to activate for 15 minutes. It should froth up to about double its size.

Mix the flour, baking soda and fine salt with a whisk, and add the yeasty water while using a fork to form a dough. Mix in the oil last, and knead the dough lightly until it is smooth. Don’t work the dough too much, just until it has the right consistency. Prepare a baking tray with parchment paper, and shape the dough into a rectangle straight onto the tray.

The thickness should be approximately 2/3 of the thickness you want for your grissinis (about 1cm).

Don’t use a rolling pin, but rather work the dough gently with your hands. You shouldn’t need flour as the dough should hold together nicely and be just a little bit oily.

Place the tray in a warm spot and cover. Make sure you leave room so that the dough doesn’t rise into the cover. Leave to rise until it has doubled in size; approximately 40 minutes.

Preheat the oven to 220°C. Once the dough has risen to

GLUTEN FREE

DAIRY FREE

VEGAN

about double its original size, use a large sharp knife and cut it into 1 cm strips. Roll the strips sideways carefully (as gluten-free dough, depending on the brand of flour, can come apart if you use force). Shape the grissini with your fingers. Make sure the strips of dough are placed at adequate distance from each other, so that they don’t get stuck to one another during baking.

Place in the centre of the oven and bake for about 15 minutes (up to 20) or until they are golden. Once you have removed them from the oven, let them cool on the baking tray while you prepare the chocolate. Melt chocolate in a bain marie (heat-proof bowl placed inside a pan of barely simmering water), or very gently in a microwave oven. Stir frequently so as not to burn the chocolate.

Dip the cold grissini in the melted chocolate, and place them back onto the tray. Drizzle a pinch of salt flakes over the chocolate before it hardens. Make sure you go easy on the salt! Leave to cool completely before serving. + Makes approx 15 tall grissini + Preparation: 5 min. + 40 minutes rising time Cooking Time: 12 min. Chocolate covering 5 min.

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | KRISTINE OFSTAD

HOT & STICKY SALTED CHOCOLATE FUDGE SAUCE {

INGREDIENTS

}

200g white sugar 50g cocoa powder 60ml water 1/2 tsp lemon juice 7 tbsp double cream 150g dark cooking chocolate 50g butter 3/4 tsp fine flaked salt (Maldon salt or similar)

Place the sugar, lemon juice, cocoa powder and water in a thick-bottomed saucepan. Stir well to combine, then add cream.

Bring to a simmer slowly over medium heat, and reduce the heat to low.

Simmer until the sauce thickens, approximately 5 to 7 minutes. Once the sauce has thickened, turn off the heat and leave the saucepan on the warm

GLUTEN FREE

EGG FREE

VEGAN

stove while adding the remaining ingredients. Stir well until all the chocolate has dissolved.

The sauce will be rich, thick and creamy once it cools down further. Store it in the fridge, and warm it up lightly before pouring it over desserts and ice cream. + Serves 4 â&#x20AC;&#x201C; 6 + Preparation: 5 min. Cooking Time: 7 min.

NUT FREE

SOY FREE

SUGAR FREE

YUM. | SPOTTED DOG FUDGE

SWEET NEW TRICKS FOR SPOTTED DOG { FROM CITY TO COUNTRY TO GLUTEN-FREE SWEETS } Words Michelle Dryburgh

After 15 years in the beauty industry, Rosemary Cimino and her family packed up their lives in the city and bought a bakery in the bush. It was the biggest gamble of their lives.

That was until five years later they sold their awardwinning bakery so Rosemary could pursue her dream of making fudge.

Today she is the proud owner of Spotted Dog Fudge, producing at least 2000 bars of the sweet treats from her home in Victoria’s Macedon Ranges.

“My husband was a truck driver and neither of us had any experience when we went into the bakery, but we wanted to live in the country and knew our kids would love it,” Rosemary recalls.

I decided to give it a try. I wanted to make a product that didn’t dry out if you didn’t eat it all the same day.”

The Cimino family had already adopted a mostly gluten-free diet due their daughter being gluten intolerant, so the fudge also had to be gluten free.

“We had a lot of demand for gluten-free products in the bakery. At the time it was very hard for people to find good tasting gluten-free options.”

Spotted Dog Fudge is now available in more than 20 varieties, including plenty of options for chocolate lovers like choc-orange swirl, choc-mint swirl, choc-macadamia, choc-caramel and peanuts, and chilli chocolate.

The couple transformed the small country bakery into a successful business, developing their own recipes, award-winning vanilla slice, pies and bread, and even a gluten-free range.

The fudge recipe is 100% gluten free and so too now is Rosemary’s entire range. She recently ceased production on her gluten varieties, M&M and Peppermint Crisp, to dedicate her time to meet the needs of others with gluten intolerances.

Rosemary fell in love with creating sweets and wanted to try her hand at making fudge, but didn’t have time with her busy schedule.

Spotted Dog Fudge releases three new flavours each year, and next off the production line will be rum and raisin, salted caramel, and ginger.

“I also wanted more time with my children, so

www.spotteddogfudge.com.au

YUM. | PRODUCTS

ON THE EASTER HUNT? { ADD THESE GOODIES TO YOUR SHOPPING LIST THIS MONTH

}

2.

3.

1.

4.

5.

10.

9.

8.

6.

7.

STOCKISTS 1. Sweet William, Easter Bunny Rice Crackle, www.sweetwilliam.com.au 2. The Healthy Chef, Naked Chocolat - Mylk, www.thehealthychef.com 3. Sweet William, Easter Bunnies Multipack, www.sweetwilliam.com.au 4. Alter Eco, Organic Salted Caramel Truffles, www.altereco.com.au 5. Moo Free, Original Organic Egg (dairy free), www.allergyfriendlyfoods.com.au 6. Crayon Chick, Jute Basket With Leather Handles www.hardtofind.com.au 7.Loving Earth, Coconut Chocolate Butter, www.lovingearth.net 8. Pana Chocolate, Easter Pack, www.panachocolate.com 9. Moo Free, Cheeky Orange egg, www.allergyfriendlyfoods.com.au 10. Shop Until, Donkey Products Egg Cup (Various Designs) www.hardtofind.com.au

YUM. | BOOKS

HEALTHY READING MATERIAL {

GLUTEN-FREE BOOKWORMS UNITE!

}

SWEET EATS FOR ALL: 250 DECADENT GLUTEN-FREE, VEGAN RECIPES, FROM CANDY TO COOKIES, PUFF PASTRIES TO PETITS FOURS

By Allyson Kramer From a popular blogger and gluten-free vegan cook: a comprehensive guide to making allergy-friendly sweet treats for any diet, complete with options free of refined sugar. Dessert lovers, take heart: Sweet Eats for All provides creative twists on classic confections for people following all sorts of special diets. Recipes include steadfast staples like German chocolate cake and key lime pie alongside innovative dishes like matcha cashew ice cream and chocolate butternut pots de creme. You’ll also find tips, techniques, and common con-versions and substitutions. www.fishpond.com.au

KENKO KITCHEN: SIMPLE SUGAR-FREE, GLUTEN-FREE, VEGAN RECIPES

By Kate Bradley Kenko Kitchen is a stunning collection of simple, delicious and healthy vegetarian recipes, with a focus on nutritious wholefoods, vegan variations and options for gluten- and sugar-free diets. In this beautiful cookbook, Kate Bradley shares easy-to-prepare recipes using seasonal produce and fresh ingredients available from your local supermarket. She offers vegan variations for EDITOR’S every recipe, and delicious raw food, detoxifying and macrobiotic recipes, PICK making this a bible for newcomers to healthy eating or special diets, as well as an inspiring collection for long-time health-conscious food-lovers, vegans, and those with dietary intolerances. Kenko Kitchen will show you just how quick and easy it is to whip up mouth-watering and wholesome vegetarian fare that will leave you feeling incredible inside and out. www.fishpond.com.au THE PALEO CHOCOLATE LOVERS COOKBOOK: 80 GLUTEN-FREE TREATS FOR BREAKFAST & DESSERT

By Kelly V. Brozyna, Elana Amsterdam The Paleo Chocolate Lovers Cookbook features 80 gluten, grain, and dairy-free recipes for the health-conscious chocolate lover. Kelly Brozyna, host of the delightful cooking blog, The Spunky Coconut, has created delicious chocolate treats made with coconut and ground nut flours for both breakfast and dessert.

And, using dates and small amounts of the herbal sweetener stevia in these nutrient-dense baked goods, she shows you how to keep the honey and coconut sugar to a minimum. www.fishpond.com.au

YUM. | GET SOCIAL

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA UNITE

}

GLUTEN FREE TRAVELS Travelling the world on a glutenfree diet is not as hard as one would think, if you donâ&#x20AC;&#x2122;t believe me just go check for yourself! twitter.com/europeglutenfre

SWEET WILLIAM CHOCOLATE 100% Australian owned and operated company that make delicious chocolate products dietary and allergy aware, they are dairy free, gluten free and nut free. instagram.com/sweetwilliamchocolate

AMY CHATWIN This homebody gypsy divides her time between running, reading, cooking and blogging, and is always saving up for a plane fare. twitter.com/amychatwin

FOLLOW US !

Follow our team on Instagram and join us on our gluten-free adventures around Australia!

You can find us here: BAREFOOT: EAT CLEAN, LIVE WILD Barefoot paleo chef, presenter, mum of 6, recipe creator, writer and health motivator!

facebook.com/JensPaleoKitchen

PANA CHOCOLATE Raw. organic . handmade.

Made in Australia. Free from dairy, soy, gluten and refined sugar.

Chocolate for everyone. Love your Insides. Love the earth.

Instagram

yum.glutenfreemagazine Facebook

yumglutenfree Twitter

yum_gluten_free facebook.com/panachocolate

Y U M. | M AY F I E L D C H O CO L AT E S

FROM YOUR DESKTOP TO YOUR DOORSTEP { 1 0 0 % G L U T E N - F R E E Q U E E N S L A N D C H O C O L A T E S H O P H O M E D E L I V E R S , W O R L DW I D E } Words Michelle Dryburgh

How many times have you looked at tempting pictures of delicious chocolates on your computer screen and wished you could eat them?

is the next best thing to visiting one of Mayfield’s three chocolate shops in Brisbane and the Gold Coast – and you can do it in your PJ’s.

Now you can.

But there’s one element of a visit to the Queensland stores that can’t be replaced.

The 100% gluten-free range from Queensland’s Mayfield Chocolates can be ordered online and delivered almost anywhere in Australia or overseas.

You can select from the assortment of more than 50 different chocolates or be surprised with a premixed box.

Founder Peter Ingall says the webstore experience

“The aroma in our chocolate shops is something people always comment on,” Peter says.

“The visual appeal of a big cabinet stacked with fine chocolates right in front of you is pretty special too.”

Mayfield Chocolates’ award-winning range includes dark, milk and white varieties, ganache,

Y U M. | M AY F I E L D C H O CO L AT E S

praline, liqueur, jellies, truffles and even glutenfree florentines. Their signature is native Australian flavours, made using real ingredients; like Rainforest – Australian lemon myrtle ganache in milk chocolate, Wattle Log – Australian roasted wattleseed in white chocolate ganache, and Kakadu – Australian Kakadu plum jelly in milk chocolate.

“We don’t copy anyone else or pretend to be French or Belgian, yet Europeans who have high expectations when it comes to chocolate love our chocolates too,” Peter adds.

Established on the Gold Coast in 1993, Mayfield Chocolates has always held the same fundamental philosophy, to make premium quality chocolates using real, Australian ingredients in original, imaginative ways.

All Mayfield Chocolates are gluten free and contain no artificial flavours, colours or preservatives and no hydrogenated oils, vegetable or animal fats. The result is award-winning fine chocolate with a meltin-your-mouth texture and real flavour.

“Our chocolates contain cocoa butter which is solid

at room temperature and melts below body heat, so when you eat it, it melts entirely,” says Peter.

“A lot of chocolates on the market today contain vegetable fat, which doesn’t completely melt and leaves a waxy film in the mouth. It’s cheaper and has a longer shelf life, but we would never use it. You have to use premium ingredients to get a premium result.”

Peter is just as enthusiastic about chocolate making today as he was when he started the business 22 years ago.

Previously the marketing manager for Darrell Lea, he travelled to Germany to study confectionary technology and returned to Australia inspired to develop the Mayfield Chocolates range. Peter’s late partner Danica Antunovich was also pivotal in developing the recipes and business growth, calling on a diverse culinary palate and HR background.

Her legacy is contributing to a premium Australian chocolate brand which continues to grow under the guidance of Peter and his dedicated team. www.mayfieldchocolates.com.au

YUM. | LORNA JANE

DIY EASTER EGGS { NO NEED TO GO HUNTING FOR EGGS THIS EASTER, SIMPLY MAKE YOUR OWN SUPER HEALTHY VERSION } Words

www.movenourishbelieve.com

As Easter approaches the annual guilt of gorging on chocolate also looms. But do not fear. We have two guilt-free Easter egg options to make at home that will boost your health and offer a feel-good factor too.

Easter Eggs can have health benefits â&#x20AC;&#x201C; just go for dark chocolate, which contains a high cacao content, or make your own! Dark chocolate is made with a high proportion of cacao and also contains large amounts of flavonoids, which act as powerful antioxidants and help to lower blood pressure.

MAKING THE CHOCOLATE {

INGREDIENTS

}

1 cup cacao butter, finely chopped 1/2 cup cacao powder 1/4 cup honey or maple syrup to taste Place cacao butter into a heat-proof bowl over a pot of slowly simmering water. Ensure the bowl is not touching the water. Take the bowl off the pot when cacao butter has melted. Stir through the cacao powder and sweetener.

ROCKY ROAD EGG {

INGREDIENTS

}

1 cup assorted nuts roughly chopped (macadamias, almonds, walnuts, pistachios â&#x20AC;&#x201C; whatever your heart desires) 2 tbsp goji berries 2 tbsp dried cranberries/sultanas 2 tbsp desiccated coconut

Mix all rocky road ingredients in a bowl and pour over most of the chocolate mixture. Stir until coated well. Pour mixture into Easter egg half moulds and freeze for 15 minutes, remove and pop Easter eggs out of the moulds. Paint a layer of chocolate on the inside of the half eggs and stick them together, pop back in the freezer for another 15min. Once frozen together well they are ready for eating.

COCONUT ROUGH EGG {

INGREDIENTS

2 cups coconut flakes 1/2 cup desiccated coconut Mix chocolate with coconut flakes until well coated.

Pour mixture into Easter egg half moulds and freeze for 15 minutes, remove and pop Easter eggs out of the moulds. Paint a layer of chocolate on the inside of the half eggs and stick them together, pop back in the freezer for another 15 minutes. Once frozen together, paint a thin layer of chocolate over the entire egg and roll in desiccated coconut and freeze again. Once frozen together well they are ready for eating.

1/4 cup organic GF marshmallows, chopped (optional) 2 tbsp dried ginger pieces, chopped (optional)

}

GLUTEN FREE

DAIRY FREE

VEGAN

YUM. | BEE PENNINGTON

YUM. | OMLET

CREATE YOUR OWN EGG SUPPLY { EGGS MADE EASY, FROM BACK GARDEN TO PLATE }

Eglu’s are the UK’s number one selling chicken house, and now for the first time they are available in Australia!

The humble chicken house got a makeover by the Omlet team in 2004 when the Eglu was launched. Eglu’s are made from 100% recyclable energy-efficient polymers in funky colours that have twin wall insulation – keeping houses warm in winter and cool in summer, even in the Aussie heat.

Keeping chickens has never been easier with an Eglu, the house and run are easy to clean – just hose it down, plus the innovative design means chickens will be healthier and happier.

Chickens make great family pets, easy to look after, no need to walk them, with the added bonus of eggs every day. Owners just can’t go wrong.

Omlet co-founder James Tuthill says the Eglu is a major rethink of domestic chicken housing and will make keeping chickens straightforward and fun for anyone.

“Nothing compares to the fantastic taste of homegrown eggs and the good feeling you get from knowing exactly where your food is coming from,” Tuthill says.

Omlet’s refreshingly straightforward approach to keeping chickens means the good life is now just a phone call or mouse click away.

The Eglu Go house and accessories are available to order from $339 online. With a beginner’s guide to keeping chickens and 30-day money back guarantee, Eglu’s mean that anyone can start living the good life today. www.Omlet.com.au

gluten free food expo the

2015

Friday 1 May 1.00pm to 7.00pm Saturday 2 May 9.00am to 3.00pm Brisbane Convention and Exhibition Centre

Featuring a wide variety of gluten free exhibitors, cooking demonstrations, kids area, guest speakers and more!

Pre-purchase your tickets online and save!

www.glutenfreefoodexpo.org.au (07) 3356 4446 qld@coeliac.org.au

Presented by Coeliac Queensland

Principal Sponsor

“We dare you to bake a Well and Good MUD CAKE without licking the spoon”

NE!

NLI , Soy Free ❤ BUY O

g Free ry Free, Nut Free, Eg ai D , ee Fr n te lu G 0% Australian,

10

Well and Good cakes, breads and flours now available throughout Australia for only $4 delivery.

To discover our entire range go to www.buyglutenfreedirect.com.au

TANGO WITH TORTILLAS Recipes Cle-ann Stampolidis, www.cle-ann.com; Photography Hugh Adams

YUM. | CLE-ANN

BLACK BEAN SALAD WITH CHOCOLATE VINAIGRETTE {

INGREDIENTS

}

2 handfuls cooked black beans radish, sliced thinly tomato, sliced 1 avocado, sliced 1 spring onion, sliced 2 gluten-free corn tortillas, cut into strips olive oil for frying

2 tbsp walnut oil

CRISPY TORTILLAS WITH GUAJILLO CHOCOLATE SAUCE

salt flakes

{

CHOCOLATE VINAIGRETTE

15g 70% dark chocolate 1 tbsp balsamic vinegar

freshly cracked black pepper

INGREDIENTS

}

24 gluten-free corn tortillas 1 tbsp coconut sugar

Place chocolate in a small bowl and melt in microwave, stir. Add balsamic, walnut oil, season and whisk until smooth. Stir through black beans, set aside. Add 2cm of oil into a small saucepan, heat on high until you reach 180째C. Fry tortilla strips for 1 minute or until crispy and drain on absorbent paper.

To assemble, arrange radish, tomato, avocado on your serving plate. Spoon over black beans, garnish with spring onions and fried tortilla. + Serves 2 + Preparation: 15 min. Cooking Time: 1 min.

GLUTEN FREE

VEGAN

SOY FREE

1/4 cup cream 37g dark chocolate, chopped with a pinch of chilli powder 1 tsp vanilla bean paste pinch of salt flakes fresh pineapple Slice tortillas into desired shape (strips or triangles).

Add 2cm of oil into a small saucepan, heat on high until you reach 180째C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar. Place cream, chocolate, vanilla and salt in a heatproof bowl over a double boiler (or melt in microwave), stir until chocolate is dissolved. Drizzle chocolate sauce over tortillas and serve with fresh fruit. + Serves 2 + Preparation: 5 min. Cook time: 10 min.

GLUTEN FREE

VEGAN

SOY FREE

Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com

YUM. | CLE-ANN

SPEEDY MOLE BEEF TACOS {

INGREDIENTS

}

500g (2) porterhouse steaks, cut into cubes 1 dried ancho chilli 2 tbsp olive oil 4 shallots, chopped 2 garlic cloves, chopped 1 tbsp tomato paste 1/2 tsp chipotle chilli powder 1/2 tsp cumin 1 tsp dried oregano 1 cup beef stock 1 tsp raw apple cider vinegar 25g 70% dark chocolate 8 corn tortillas 1 avocado, sliced handful of coriander leaves feta cheese, crumbled 1 lime, halved

Heat a small cast iron saucepan (with lid) on a medium heat. Dry roast the ancho chilli, turning, until fragrant. Place chilli on a chopping board, slice finely (whole or half to your liking) and set aside. In the same saucepan over a medium high heat add 1 tbsp of olive oil and seal the beef on all sides, in batches, remove and set aside.

beef and stir to coat and warm the beef through.

Turn off heat, cover and set aside.

In the same saucepan over a medium heat, add remaining olive oil. Fry shallots and garlic until soft. Add tomato paste, stir, add ancho, chipotle, cumin, oregano, beef stock, vinegar and stir. Cook on a low heat for 20 minutes, stirring occasionally.

Add chocolate and stir until melted, then add the

To assemble, fill each tortilla with cubes of beef.

Garnish with a slice of avocado, crumbled feta, coriander and serve with lime on the side.

GLUTEN FREE

EGG FREE

Heat tortillas on a hot dry frying pan until soft, about 10 â&#x20AC;&#x201C; 15 seconds each side. Place each warmed tortilla in a clean tea towel, cover, and repeat until all tortillas are warm.

+ Serves 2 + Preparation: 10 min. Cooking Time: 20 min.

NUT FREE

SOY FREE

Y U M . | S A L LY O ’N E I L

CACAO: THE REAL CHOCOLATE { CACAO IS DELICIOUS AND HEALTHY... ARE YOU GETTING ENOUGH? } Words and Photography Sally O’Neil, www.the-fit-foodie.com

Once revered by the Aztecs and Mayans as the ‘food of the gods,’ cacao powder is once again being worshipped by modern day health foodies as a powerful superfood. Made by simply grinding beans of the cacao tree, the resulting powder is packed full of nutrients, antioxidants and magnesium.

Wondering why you reach for chocolate when you’re stressed? Cacao powder also contains phenethylamine (PEA) which is known to act as a mood booster. But don’t go reaching for that chocolate bar just yet; the cacao beans lose almost all of their amazing superfood powers once roasted. When exposed to high heat the molecular structure of the cacao bean changes, reducing the enzyme content and lowering the overall nutritional value. Most commercial chocolate is processed at high temperatures, leaving it nutritionally lacking. That’s where cacao steps in.

Cacao is the raw, unprocessed form of the more commonly recognised cocoa powder. It is made by cold-pressing unroasted cacao beans. This process keeps the living enzymes in the cacao and removes the fat (cacao butter). What remains is a nutritionally dense raw powder with all enzymes and antioxidants intact.

BENEFITS Improved muscle growth and repair. The magnesium found in abundance in raw cacao allows the body to produce more Insulin-like Growth Factor (IGF-1), which is a major contributor to the growth and strength of muscles.

MOOD BOOSTING Cacao can increase levels of certain neurotransmitters that promote a sense of wellbeing. The same chemical that is released when we experience deep feelings of love – phenylethylamine – is also found in cacao.

HEART HEALTH A study published in the Archives of Internal Medicine in 2006 followed two groups of elderly men for 15 years – one consuming cacao, and one that did not consume cacao.

The findings showed that the group that consumed cacao had a 50% reduced risk of cardiovascular mortality and a 47% reduction in all-cause mortality.

A POWERFUL ANTIOXIDANT Raw cacao harnesses nearly three times the antioxidant level found in green tea. As a potent antioxidant, cacao can repair the damage caused by free radicals and may reduce the risk of certain cancers.

IMPROVED DIGESTION Raw cacao has a surprising amount of fibre, which supports digestion. Cacao also stimulates

Y U M . | S A L LY O ’N E I L

the body’s production of digestive enzymes.

AVAILABILITY + USES Cacao powder can be found in health food stores and selected supermarkets across Australia. To benefit, add a tablespoon to smoothies, sprinkle over fruit, or substitute anywhere you might use cocoa in a traditional recipe. You can even make your own raw chocolate by mixing the powder

with and equal amount of melted coconut oil, adding honey to taste, and refrigerating in silicone moulds until set.

Tip: It’s important to note that adding dairy to cacao considerably diminishes its health benefits.

So, how do you consume cacao? Here are just a few of my favourite recipes, dedicated to all things cacao >

Y U M . | S A L LY O ’N E I L

DOUBLE CHOCOLATE CHIP COOKIES

NOT-ELLA SPREAD

{

2 cup hazelnuts

INGREDIENTS

}

{

INGREDIENTS

}

1 cup almond meal

1/2 cup melted coconut oil

2½ tbsp melted coconut oil

6 tbsp raw cacao powder

2 tbsp cacao nibs

1/2 tsp Himalayan sea salt

1½ tbsp raw cacao powder

3 tsp granulated stevia

1 tsp pure vanilla extract

In a dry skillet, toast your hazelnuts until fragrant (about 4 – 5 minutes over a medium heat). Place on a clean kitchen towel and allow to cool. Once cool rub towel over them to loosen and remove as much of their skins as possible.

Place in a food processor or high-speed blender and process until fine crumbs. Add remaining ingredients and blend until smooth. Taste and adjust salt and stevia if needed.

1/4 tsp Himalayan sea salt 1/4 tsp gluten-free baking powder Preheat oven to 170°C. Combine all ingredients in a bowl. If the mix is a little dry, add a dash of water until a dough is formed. On a lined baking tray, measure and roll out 1 tablespoon of batter and press lightly in the centre to form a round cookie. Bake for 13 – 15 minutes, then remove and allow to cool before enjoying. + Makes 8 cookies + Preparation: 10 min. Cooking Time: 15 min.

GLUTEN FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

+ Makes 1½ cups + Preparation: 25 min. Cooking Time: 0 min.

GLUTEN FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

DARK NOURISHING CHOCOLATE CACAO THICK SHAKE AND WALNUT BROWNIE {

INGREDIENTS

}

1 avocado

2 frozen bananas 2 tbsp raw cacao powder

{

INGREDIENTS

}

1 cup almond meal 2 cup unsweetened almond or coconut milk 2 ½ tbsp melted coconut oil 2 tbsp cacaoblender nibs Add all ingredients to a high-powered and blend until smooth.

Serve between two glasses 1and enjoy. ½ tbsp raw cacao powder 1 tsp pure vanilla extract + Makes 2 cups + Preparation: 5 min. Cooking Time: 0 min.

1/4 tsp Himalayan sea salt GLUTEN FREE

DAIRY FREE

VEGAN

SOY FREE

1/4 SUGAR tsp gluten—free baking powder FREE

PRESERVATIVE

FREE

Preheat oven to 170°C. Combine all ingredients in a bowl. If the mix is a little dry, add a dash of water until a dough is formed. On a lined baking tray, measure and roll out 1 tablespoon of batter and press lightly in the centre to form a round cookie. Bake for 13-15 minutes, then remove and allow to cool before enjoying.

SOY SUGAR +GLUTEN MakesDAIRY 8 cookies + VEGAN FREE FREE FREE FREE FREE Preparation: 15 min. Cooking Time: 0 min.

PRESERVATIVE

Y U M . | S A L LY O ’N E I L

YUM. | THE CLEAN TREATS FACTORY

HEALTHIER EATING HABITS { JOURNEY TO BETTER HEALTH INSPIRES CLEAN EATING TREATS } Words Michelle Dryburgh

Nourish. Balance. Breathe.

These are the words Charlie de Haas lives, sleeps and eats by. And she’s made a career of inspiring others to do the same.

After battling depression, anxiety and borderline personality disorder, Charlie has a new outlook on life.

As a wellness coach, fitness model, author, speaker and skin expert, she calls on her own experience, training and life lessons to motivate people to improve their health and wellbeing.

Charlie was just six months into her self-made career when she developed Clean Treats in 2014, making guilt-free sweets including her signature #charliesballs - gluten-free, dairy-free and refined sugar-free chocolate and nut treats.

“I made them for my seminars and someone mentioned I should sell them, so I decided to try,” says Charlie.

“I had stockists locally within weeks, nationally within months, and now have 45 stockists across Australia from cafes and corporate to fitness and online.”

The growing Clean Treats range is entirely gluten free and includes the newly released #pro muffins, as well

as slices, three cheesecake varieties in white raspberry, blueberry and choc-caramel and peanut, and Lust Bites – raw heart-shaped chocolates with flavoured centres.

Charlie loves chocolate and encourages people to eat real chocolate every day, in moderation.

“Dark chocolate in particular is brilliant for sending oxygen to the muscles before working out,” she says.

“Rather than restricting yourself, have some when you want but notice if it’s becoming a bad habit.

If you’re craving chocolate, it could be a sign of a magnesium deficiency.”

Charlie reaches out to her followers through Instagram and Facebook, sharing inspirational messages and photographs. She also offers a 21-day program, Be Well – The Project, designed to create change and healthy habits.

When it comes to wanting change, be it in health, work or life in general, Charlie’s advice is the same as the Clean Treats brand belief.

“Be real, not fake. Make decisions with your heart and you’ll always find what’s right for you.” www.thecleantreatsfactory.com

Information Membership Support We are a not-for-profit membership organisation committed to providing support, information and understanding to people diagnosed with coeliac disease or medically requiring a gluten free diet.

Established in 1974, we have been supporting Queenslanders for 40 years. coeliacqueensland

www.coeliac.org.au/qld

1300 458 836

NEW FROM ORGRAN Health & Nutrition

ORGRANâ&#x20AC;&#x2122;s new range of Multigrain Wafer Crackers are the perfect addition to any cheese board. Available in three tasty SuperGrains varieties, Quinoa, Chia and Buckwheat.

Available in independent supermarkets and health food stores.

Quinoa variety available in Coles.

GLUTEN FREE 400+ free recipes Click to download

www.ORGRAN.com ORGRAN, the brand behind a healthier Australia

WELCOME TO MY GARDEN OF EDEN Recipes and photography, Margie Broadhead, www.madebymargie.co.uk

YUM. | MARGIE BROADHEAD

CHOCOLATE & AUBERGINE CAKE No I haven’t gone crazy, you did actually read the title correctly.

The use of aubergine (you’ll have to excuse me, I’m English! But by all means call it eggplant) means we don’t have to use flour and it gives it a melt in the mouth texture that will have you weak at the knees.

{

INGREDIENTS

}

400g aubergine 300g dark chocolate (at least 70%), broken into pieces 50g cocoa 60g ground almonds 3 eggs 200g maple syrup (or honey) 2 tsp baking powder 1/4 tsp salt

Preheat the oven to 180°C. Grease a 9-inch cake tin and then line with baking parchment. Pierce the aubergine, pop into a bowl, cover with cling film and cook in the microwave for 8 minutes. Leave to cool just a little, until they are cool enough to handle. As soon as you are able, peel the skin off the aubergine. An oddly satisfying thing to do.

Put the skinned aubergine into a food processor and blend until it’s a hot puree. Then add the chocolate and blitz again. The heat of the aubergine will melt the chocolate. Whisk everything else together and then add the chocolately mixture to everything else. Pour into the prepared cake tin and bake for 30 minutes. The top should be firm, and do not be upset if the cake cracks. It’s that sort of cake, it’s part of the charm!

Leave to cool before extracting from the tin. I love to serve mine with fresh berries, coconut cream and rose petals. + Makes one cake + Preparation: 20 min. Cooking: 30 min.

GLUTEN FREE

DAIRY FREE

YUM. | MARGIE BROADHEAD

BASE: Pop everything into a food processor and pulse. Once it resembles a rubbly wet sand, tip into tart cases and press gently.

The crust should fill the bottom and up the sides of the tart cases. Pop into the fridge for half an hour or so to firm up.

SALTED CARAMEL: Simply mix everything together in a bowl. It should be gorgeous and thick. Now spoon into the chilled tart cases and return to the fridge.

SALTED CARAMEL CHOCOLATE TARTS {

INGREDIENTS

GANACHE: Mix cacao, melted coconut oil and maple syrup in a bowl. Give it a really good stir, it should combine easily. If it doesn’t you can gently heat it, but this isn’t normally necessary. Then add the cream and stir well.

Spoon on top of the caramel and sprinkle with a few sea salt flakes. Chill until ready to eat.

}

CRUST 3/4 cup macadamia nuts (brazil, almond or pecan nuts would work too) 1/4 cup ground almond 1/4 cup buckwheat flour

+ Makes 6 mini tarts or one large one + Preparation: 10 min. Cooking Time: 0 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

1/4 cup melted coconut oil 2 tbsp of maple syrup SALTED CARAMEL LAYER 1/2 cup almond butter 1/4 cup coconut cream 1/2 cup maple syrup 1 tsp of cinnamon (optional) 1/2 tsp vanilla extract (optional) pinch of sea salt flakes HEALTHY CHOCOLATE GANACHE 3 tbsp cacoa 1/4 cup melted coconut oil 1½ tbsp maple syrup 1/4 cup coconut cream sea salt flakes for sprinkling on the top

GUILT-FREE CHOCOLATE MUG CAKE This is the kind of recipe that will make you feel like Harry Potter. It’s completely magical.

Simply whisk everything together and pop it in the microwave for a minute, and hey presto, you’ve made a decadent tasting, but incidentally healthy cake!

This is perfect for when you want a little something sweet but you want it in a hurry.

Or for those times you don’t know if you could resist the whole cake. We’ve all been there.

{

INGREDIENTS

}

3 tbsp buckwheat flour pinch of salt 3 tsp maple syrup 1/4 tsp baking powder 1 tbsp + 2 tsp cocoa powder 3 tsp vegetable oil (or coconut oil) 3 tbsp milk (I use almond milk) 1/2 tsp vanilla extract TOPPINGS blackberries, coconut yoghurt

When well combined, pop into the microwave for 45 seconds to 1 minute.

It should be firm to the touch and slightly pulling away from the edges, much like a normal cake. Adorn with blackberries and coconut yoghurt and a few mint sprigs. { TIP } It can also be cooked in the oven at 180°C for 14 minutes â&#x20AC;&#x201C; just make sure your mug/dish is oven-proof) + Makes one individual serving cake + Preparation: 2 min. Cooking Time: 45 sec to 1 min.

and mint to serve Simply, mix everything together in a mug.

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

YUM. | SUNBURST

SUNBURST OF EASTER LUNCH IDEAS { DISCOVER PLENTY OF MOUTH-WATERING REASONS TO CELEBRATE THIS EASTER AROUND A LONG TABLE } Words Holly Curtis

Easter is a time for family and great food, and we love to see the two celebrated together. The Sunburst team have shared their family favourites, all sans gluten and other allergens.

Good Friday traditionally calls for a family meal that is fish or seafood based, and Sunburst’s Seafood Gumbo followed by Sunburst gluten-free Sticky Date Pudding is the perfect menu.

Set a long table, sprinkle with Easter eggs and relax, this is a lunch to be enjoyed slowly with plenty of laughter and memories to be made.

The delicious smell of Seafood Gumbo will float from the kitchen and spoons will be ready when a large pot of this delicious light stew is placed in the centre of the table. Steamed greens sides with dollops of Sunburst melting on top, garnished with black pepper is the perfect accompaniment – and might help you feel less guilty about all those chocolate eggs.

Importantly, Sunburst is the world’s first table spread that is 100% palm oil free. Five cents from every tub sold is donated to the Orangutan Foundation International to assist with the purchase of rainforest habitat for the long-term conservation of orangutans.

Get the kids involved in the kitchen this Easter to create a memorable family lunch with these glutenfree recipes from Sunburst. You’ll find Sunburst in Woolworths and selected IGA supermarkets.

A gluten-free sticky date pudding is a dessert that can’t be turned down. The coconut oil in Sunburst adds an extra element of richness to this homecooked classic.

New Sunburst table spread with coconut oil is perfect for cooking and baking, or just spreading on your freshly toasted gluten-free hot cross buns – melted chocolate on top is optional. Sunburst is suitable for those with food intolerances such as coeliac disease, as it is gluten free, egg free, soy free, dairy free and nut oil free as well as being vegan/vegetarian friendly.

WIN To get your Easter cooking festivities started, Sunburst are giving away 50 high quality tea towels. Please email win@yumglutenfree.com. au with your name address and phone number.

YUM. | SUNBURST

SEAFOOD GUMBO {

INGREDIENTS

}

SEAFOOD 6 large green King prawns, 4 shelled and deveined, 2 whole 150g salmon fillet, skin off 4 scallops in shell if possible 6 clams, cleaned 6 mussels, cleaned and beards removed GUMBO BASE 2 tbsp SUNBURST 1/2 Spanish onion, peeled and finely chopped 4 garlic cloves, peeled and finely chopped 1/2 tsp ground coriander seed 1 tsp thyme chopped 1 long green chill, seeded, de-ribbed and finely sliced 1 long red chilli, seeded, de-ribbed and finely sliced 1 green capsicum, seeded, de-ribbed and finely sliced 1 red capsicum, seeded, de-ribbed and finely sliced 6 okra, sliced on the diagonal lengthways 3 ripe tomatoes, roughly chopped 500ml fish stock, water or dry white wine GARNISH fresh coriander roots, washed and dried 2 limes, halved

Add prawns shelled and whole, salmon, scallops, mussels and clams, fit with a tight-fitted lid and cook until shells open. Cook another minute then season to taste.

Set a heavy-based pot on high heat, melt Sunburst and add onion and garlic and saute until soft and opaque. Add ground coriander, thyme, chilli, capsicum and okra, increase heat a little and cook a few minutes more.

+ Serves 2 + Preparation: 10 min. Cooking Time: 10 min.

Add stock, water or wine and tomatoes, bring to a simmer and gently cook at least 10 minutes until okra has thickened sauce slightly.

GLUTEN FREE

Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com

YUM. | SUNBURST

STICKY DATE PUDDING WITH COCONUT TOFFEE SAUCE {

INGREDIENTS

}

1 tbsp SUNBURST melted to grease timbale moulds

1 cup gluten-free self-raising flour

1 cup dried medjool dates, pitted

1 tsp ground cardamom

1 cup water

shredded coconut and coconut yoghurt to serve

1/2 tsp aluminium-free bicarbonate soda

COCONUT TOFFEE SAUCE

50g SUNBURST

1/2 can coconut cream

1/2 cup firmly packed brown sugar

100g SUNBURST

1 tbsp golden syrup

3/4 cup, firmly packed brown sugar

1 tsp vanilla extract

1 tbsp golden syrup

2 eggs

necessary to prevent overbrowning, or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool slightly.

Preheat oven to 170°C. Brush 8 individual timbale moulds with melted SUNBURST to grease. Place the dates and water in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer for 5 minutes or until the dates are soft.

COCONUT TOFFEE SAUCE: Combine the coconut cream, SUNBURST, sugar and golden syrup in a saucepan over low heat. Cook, stirring for 1 – 2 minutes or until sugar dissolves.

Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly. In a food processor, cream SUNBURST and sugar until pale and creamy. Add the golden syrup and vanilla and beat until smooth.

Bring to a gentle boil. Reduce heat to medium-low.

Simmer for 2 – 3 minutes or until the sauce thickens slightly.

Add date and bicarb mix. Then add the eggs one by one. In a large mixing bowl, combine the flour and cardamom. Slowly fold in the creamed SUNBURST, sugar, egg, date mixture into the dry flour mix until combined. Spoon into the prepared timbale moulds and smooth over. Transfer timbale moulds into a baking tray and pour cold water directly into the baking pan to form a water bath. The water should come about one-third of the way up the timbale moulds.

TO SERVE: Invert timbale moulds on to individual serving plates. Gently tap the sides to release the puddings carefully. Run a small sharp knife around the rim if they resist. Spoon over coconut toffee sauce and garnish with a few shreds of coconut and a dollop of coconut yoghurt + Serves 8 + Preparation: 20 min. Cooking Time: 45 min.

Bake for 35 to 45 minutes, covering with foil if

GLUTEN FREE

NUTS FOR CHOCOLATE Recipes Steph Lowe, www.thenaturalnutritionist.com.au Photography Sarah Craven Photography

YUM. | STEPH LOWE

SWEET POTATO BROWNIE {

INGREDIENTS

}

1 whole sweet potato 2 cup almonds 5 tbsp raw cacao powder 1 pinch sea salt 1/4 cup coconut oil, melted 1/4 cup rice malt syrup

Peel and roughly chop sweet potato. Boil until soft and set aside to cool. (I often do this step the night before and leave it in the fridge overnight, but it is not essential.)

In a blender, grind almonds, cacao and salt. Pour into a mixing bowl and add coconut oil and rice malt syrup. Combine thoroughly.

Mash sweet potato and add to the mixing bowl.

Fold through and stir well.

Pour into a lightly greased or lined rectangular pan and press down firmly with the back of a spoon.

Freeze or refrigerate, as it is delicious frozen and served at room temperature. If frozen, remove from the freezer for five minutes before slicing, allowing the coconut oil to melt a little. + Makes 10 – 12 slices + Preparation: 15 min. Cooking Time: 20 – 30 min.

GLUTEN FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

SUGAR-FREE COCONUT ROUGH {

INGREDIENTS

}

1/2 cup coconut oil, melted 1/4 cup almond butter 1/4 cup coconut flakes 2 tbsp cacao powder or 4 large squares 85% dark chocolate 2 tbsp rice malt syrup Mix all ingredients into a bowl and melt over boiling water until thoroughly combined and slightly runny. Pour into moulds, or spread onto a tray lined with baking paper and freeze for half an hour.

Remove from moulds, or cut into bite-sized pieces and serve. If you’re making it in advance, simply store in an airtight container in the freezer. The coconut oil will melt, so these are best eaten cold. + Serves many + Preparation: 5 min. Cook time: 30 min.

GLUTEN FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com

YUM. | STEPH LOWE

CASHEW & COCONUT DELIGHT {

INGREDIENTS

}

1 cup cashews 8 medjool dates 1 cup coconut flakes 2 heaped tbsp raw cacao 1/4 cup rice malt syrup 1/4 cup coconut oil, melted

Combine cashews, dates, coconut flakes and cacao in a blender or food processor and combine well.

Pour into a bowl, add rice malt syrup and coconut oil and mix thoroughly.

Press into a lined square cake tin and freeze for 20 – 30 minutes. Use the back of a spoon to ensure a firm and evenly spread mixture. Remove from freezer and slice into 8 – 10 bar-sized slices.

GLUTEN FREE

DAIRY FREE

VEGAN

Store in the freezer (or fridge) in an airtight container. Be mindful that the coconut oil will melt, so these are best eaten cold. + Serves 8 – 10 + Preparation: 10 min.

Cooking Time: 20 – 30 min.

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

MELT INTO EASTER Recipes, Jen Petrovic and Gaby Chapman, www.planbuycook.com.au

YUM. | PLAN BUY COOK

GLUTEN FREE CHOCOLATE HOT CROSS BUNS {

INGREDIENTS

}

BUNS

CROSS

1 packet 330g Simply Wize

50g gluten-free plain flour

crusty bread mix* (includes yeast sachet)

1 tsp cocoa, sifted

400ml lukewarm water

60g caster sugar

2 tbsp caster sugar

150ml water

1 tbsp olive oil

GLAZE

50g dark chocolate chips

100g apricot jam

extra gluten free-flour for dusting benchtop

1 tbsp water

double in size (about 30 to 40 minutes). About 10 to 15 minutes before they have finished rising, preheat the oven to 200ยบC.

Tip the yeast sachet into a bowl and pour over the 400ml of lukewarm water. Let stand for 2 minutes.

Place the bread mix and the sugar into your electric mixer bowl with a dough hook and add a tablespoon of olive oil and the yeast mix. Mix for 1 minute on a low speed, scrape down sides and mix for another 3 minutes on medium to high.

Make the cross mixture by mixing the gluten-free flour and cocoa together, then add the water and whisk to make a smooth paste. Pour cross mixture into a snaplock bag or piping bag. When the buns have risen to twice their size, cut the corner from the snaplock bag and pipe cross mixture onto the buns.

Add chocolate chips and mix on medium speed for another minute. Scrape down the sides and make sure all the flour is incorporated. The mixture will be quite wet but that is fine. Place the bowl in a warm, draught-free place (near a preheating oven) with a tea towel on top. It might be warm enough to just leave on the bench. Allow to rest for 5 minutes.

Place buns in the oven, and put a second baking tray below the buns with 2 ice cubes to create some steam in the oven. Bake buns for 20 to 25 minutes or until golden. Remove from the oven.

Combine apricot jam and water and heat in the microwave or on the stove for about 20 seconds to make the glaze. While buns are still warm, brush the glaze onto the tops of the buns with a pastry brush. Serve warm with butter.

Dust the bench top with gluten free flour, tip mixture on to the bench and, using a sharp knife or pastry cutter, cut into 10 equal sized pieces.

Flour your hands and roll each piece into a ball.

Place on a baking sheet lined with baking paper.

Place about 2cm apart. Cover with a damp tea towel and place in a warm place until they almost

+ Makes 10 buns + Preparation: 5 min. Cooking Time: 1 hour 20 min.

GLUTEN FREE

CHOCOLATE ORANGE TORTE {

INGREDIENTS

}

80g (½ cup) of caster sugar 200g of firm ricotta (from deli) 200g of dark chocolate in a block (half for cooking, half for grating)

150g of gluten free biscuits (ginger snaps work well)

40g of pistachios (optional)

125g of butter, melted

CANDIED ORANGE

50g of orange marmalade

1 orange

250g of cream cheese

90g (½ cup) of caster sugar

1 orange, zest and juice

75ml (¼ cup) of water

1 heaped tablespoon (12g) of gluten free cornflour

extra caster sugar for dusting

125ml (½ cup) of thickened cream

Preheat the oven to 120ºC. Line a 20cm round springform pan on base and sides with baking

Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com

YUM. | PLAN BUY COOK

paper. Place biscuits in a snack bag or between grease proof paper and use a rolling pin to crush them. Place the crushed biscuits and the melted butter in a bowl, combine and press mixture into the springform pan. Place in the fridge to set.

Make the filling by placing the cream cheese in a mixer and beat until smooth. Add the cornflour, orange zest, orange juice, sugar and cream and beat until combined. Lightly fold through 100g of chopped chocolate, ricotta and pistachios if using.

Remove the cake tin from the fridge and brush the biscuit base with marmalade. Pour filling mixture on top of base and then place in oven.

Cook for 40–50 minutes. Once cooked, it shouldn't have any colour and it should be just set in the middle. Cool on a cake rack in the tin. When cooked to room temperature, refrigerate for 4 hours or overnight.

Make the candied orange (see method below) at least an hour before serving. Grate the remaining chocolate for decorating the cake. When ready to serve, remove from the tin and sprinkle with grated chocolate. Decorate with candied orange.

CANDY ORANGE: Use a peeler to peel the zest, avoiding the pith. Cut into fine lengths. Make a sugar syrup by mixing the sugar and water in a saucepan, and heating over a medium heat. Stir until the sugar dissolves.

Bring the sugar syrup to the boil and add the orange rind and simmer for 5 minutes. Carefully remove the rind using tongs, and roll in some caster sugar on a plate. Be careful as it is hot – so don't use your fingers. Allow to cool, and then decorate the cake as shown. + Serves 8–10 + Preparation: 10 min. Cooking Time: 1 hour 15 min. + 4 hours cooling time

GLUTEN FREE

CHOCOLATE FUDGE { INGREDIENTS }

125ml of sour cream 30ml of frangelico or brandy 300g of dark chocolate 4 eggs 50g of caster sugar cocoa for dusting Preheat the oven to 120ºC. Whisk the eggs and sugar together in a heat-prof bowl over a saucepan of simmering water until the sugar dissolves. Add the chopped chocolate, sour cream and frangelico or brandy, and mix until chocolate has melted.

Pour mixture into a 20cm x 20cm square cake tin lined with baking paper. Place in oven and cook for 45 minutes. It should be a little wobbly in the centre when ready as it will continue to cook in its own heat. Remove from oven and leave to cool completely. Once cooled to room temperature, place in the fridge to make it easier to cut. Using a sharp knife (run under hot water and then dry), cut the fudge into 3cm squares. Dust with cocoa and place on a serving plate. + Makes 36 squares + Preparation: 5 min. Cooking Time: 60 min.

GLUTEN FREE

YUM. | MÖRK CHOCOL ATE

CHOCOLATE: THE HOT TOPIC { B R I N G I N G T H E TA S T E S O F S W E D E N T O T H E S T R E E T S O F M E L B O U R N E } Words Michelle Dryburgh

Sneaking chocolate Santas off the family Christmas tree in the middle of the night was just the beginning of Josefin Zernell’s obsession.

Combining pure ingredients like cacao liquor, cocoa powder and coconut blossom sugar, Mörk Chocolate offers a rich, natural and gluten-free experience.

She was just three years old, and crept quietly downstairs, carefully hiding the evidence of foil wrappers.

Josefin and Kiril are now taking that experience to the streets, opening a concept store in North Melbourne, dedicated to the art of liquid chocolate.

Growing up in Sweden also meant meant long cold winters, white Christmases and many mugs of hot chocolate.

“Our new store is being built as we speak,” says Josefin.

These days there’s no hiding her love for chocolate. An experienced chocolatier, Josefin and her Australian-born partner Kiril are the creators of specialty hot chocolate brand ‘Mörk – Cacao Artisans of Melbourne’.

“The building is a 1950s bakery warehouse in North Melbourne, which we are converting into a concept store with a chocolate workshop out the back.”

The menu consists of hot and cold chocolate beverages and ‘a few surprises’.

YUM. | MÖRK CHOCOL ATE

“

It was important to us that it was a pure product, and the fewer the ingredients, the less there is to hide behind. So each ingredient really has to shine on its own.

”

“We hope to take chocolate drinking in Melbourne to a new level and to invite visitors to find out more about where chocolate is sourced from and how it is made,” says Josefin.

“It was important to us that it was a pure product, and the fewer the ingredients, the less there is to hide behind. So each ingredient really has to shine on its own.”

Josefin and Kiril met in Sweden, but fell in love with the café culture of Melbourne when they moved to Australia.

Perfecting their blends took the pair approximately four months of trials before launching Mörk Chocolate in 2012.

“We were astonished by the amazing café culture we saw here,” she recalls.

Starting with micro batches of drinking chocolate for just a handful of cafes, curiosity about Mörk quickly spread. The brand is now available from more than 100 retailers nationwide as well as Mörk’s own online store.

“We immediately felt that this magical place of coffee and incredibly creative food was home for us and decided to stay.”

Mörk is the Swedish word for ‘dark’ and encapsulates the nature of the product – drinking chocolate that showcases the origin flavours of pure cacao.

“Sugar always takes the backseat in our chocolate blends,” says Josefin.

“Good chocolate, although unsweetened, should have well balanced natural sweetness and bitterness, a pleasant texture and length in flavour.”

The products include Junior Dark, a 50% cacao blend with a toffee-like sweetness from coconut sugar; Dark Milk and River Salt, a smooth and creamy chocolate with dark caramel notes and 65% cacao; Original Dark, 70% with notes of stone fruit, almonds and ripe berries; and Even Darker, 85% pure chocolate with minimal sweetness, giving room for dark notes of raisins, earthy spices and sweet almonds. www.morkchocolate.com.au

EGG-CELLENT BREKKY INSPIRATION Recipes, Australian Eggs, www.eggs.org.au

YUM. | AUSTRALIAN EGGS

CHOCOLATE SOUFFLĂ&#x2030; OMELETTE WITH BERRIES & YOGHURT {

INGREDIENTS

}

4 egg yolks 8 tsp caster sugar for egg yolk mixture 2 tsp vanilla essence 2 tbsp cocoa powder 8 egg whites 6 tbsp caster sugar for egg white mixture 20g polyunsaturated margarine 2 cups berries (raspberries, strawberries, blueberries) 1 cup low-fat yoghurt (vanilla)

Place a non-stick ovenproof fry pan onto the stove top, add margarine and heat. Add omelette mixture and gently cook for 2 to 3 minutes.

Place in the oven until just cooked.

Preheat oven to 180°C. Place egg yolks, sugar, vanilla and cocoa into a bowl and combine with a wooden spoon. Place egg white into a clean bowl and whisk until semi soft using an electric whisk.

Place berries and yoghurt in the centre, fold and serve immediately.

Gradually add the sugar to the egg whites while whisking until mixture forms peaks. Gently fold the egg whites into the egg yolk mixture.

+ Serves 4 + Preparation: 10 min. Cooking Time: 10 min.

GLUTEN FREE

Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com

YUM. | AUSTRALIAN EGGS

CHOCOLATE HAZELNUT CRÊPE CAKE WITH CHOCOLATE SAUCE {

INGREDIENTS

}

2 eggs 2 egg yolks 125g gluten-free plain flour 300ml milk 1/2 tbsp caster sugar oil spray 250g hazelnut spread 2/3 cup thickened cream, whipped CHOCOLATE SAUCE 1/2 cup thickened cream 1 tbsp brown sugar 100g dark chocolate, roughly chopped or broken into pieces

crêpe onto a cake stand or plate, spread with hazelnut spread and whipped cream. Spread another crêpe with hazelnut spread and whipped cream, then place on top of the first crêpe and repeat this process until the last layer of crêpe.

Place eggs, yolks, flour and milk in a bowl and using a whisk, mix to a smooth batter.

Heat a non-stick frying pan, and spray lightly with oil. Pour in some batter and swirl the pan around to evenly and thinly cover the base. Cook until lightly browned before turning, then cook other side until lightly browned and cooked through. Set aside and repeat the process until all of the batter is used.

Before serving, pour the chocolate sauce over the crêpes. Serve with fresh strawberries, raspberries or blueberries. { TIP } Add 1 tbsp of hazelnut or coffee liquor to the chocolate sauce for that special indulgence.

For the chocolate sauce, place cream and sugar into a saucepan and bring to a simmer. Add chocolate, then remove from heat and stir until smooth.

+ Serves 10 –12 crêpes + Preparation: 10 min. Cooking Time: 20 min.

Place into a jug and set aside to cool. Place one

GLUTEN FREE

Y U M . | C A S E Y-L E E LYO N S

HOPELESSLY DEVOTED TO CHOCOLATE { WHO SAID KIDS GET ALL THE FUN? PACK SOME BITE-SIZED CHOCCIE CRUNCH INTO EVERYONE'S LUNCHBOX } Recipes , Casey-Lee Lyons, www.livelovenourish.com.au

CACAO NUT CLUSTERS {

INGREDIENTS

}

60g cacao butter, chopped into small pieces 3 tbsp cacao powder 1 tbsp honey, pure maple syrup or equivalent sweetener of choice 1 cup mixed nuts of choice,* toasted 2 tbsp cacao nibs (optional)

Pre-line a tray with grease-proof paper and keep aside in fridge. (A cold tray will help the chocolate to set.) Melt cacao butter in a heat-proof bowl by placing on top of a second heat-proof bowl of hot water.

Stir until melted. In a mixing bowl combine melted cacao butter, cacao powder and chosen sweetener. Place in refrigerator for 2 to 3 minutes to allow to slightly thicken.

Stir in nuts and mix to coat well. Spoon tablespoon portions into individual clusters onto your pre-chilled tray.

Sprinkle with cacao nibs if using. Place in refrigerator until chocolate is set.

{ TIPS } *If using large nuts like brazil nuts or macadamia nuts roughly chop. To make this recipe nut free substitute nuts for toasted sunflower seeds, pumpkin seeds and/or shredded coconut. + Makes approx. 15 + Preparation: 15 min. Cooking: 0 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Y U M . | C A S E Y-L E E LYO N S

CHOCOLATE COCONUT MACAROONS

CHOCOLATE QUINOA CRACKLES

{

2 cups puffed quinoa*

INGREDIENTS

}

{

INGREDIENTS

}

1 extra large egg white

1 cup shredded coconut (preservative free)

1¾ cup shredded coconut (preservative free)

1/2 cup coconut oil, melted

1/4 cup coconut milk

3 tbsp cacao powder

2 tbsp honey or pure maple syrup or equivalent sweetener of choice

2 tbsp honey or pure maple syrup or 4 to 6 drops liquid stevia

2 tbsp cacao powder 1/2 tsp vanilla powder or alcohol-free vanilla extract Preheat fan-forced oven to 170°C. Using electric beaters, in a mixing bowl beat egg white until soft peaks form. Set aside. In another mixing bowl combine shredded coconut, coconut milk, sweetener of choice, cacao powder and vanilla until well combined. Gently fold through egg white until well combined. With clean hands shape large tablespoon portions of mixture into rounded shapes and place onto a lined baking tray. Bake in oven for 15 to 20 minutes or until lightly golden. Allow to cool. + Makes approx. 14 + Preparation: 10 min. Cooking: 15 – 20 min.

GLUTEN FREE

DAIRY FREE

SUGAR FREE

PRESERVATIVE

FREE

In a frying pan over low to medium heat toast puffed quinoa for 30 seconds, agitating the pan frequently. (Toasting puffed quinoa will make your crackles crispy). Set aside. Toast shredded coconut for 30 seconds, agitating the pan frequently. Set aside. In a medium bowl mix melted coconut oil, chosen sweetener and cacao powder until well combined.

Stir through toasted puffed quinoa and coconut and mix to combine well. Spoon into small patty cases and place in refrigerator for approximately 1 hour or until set. Store in an air-tight container in the refrigerator until ready to eat. + Makes 20 + Preparation: 10 min. Cooking: 0 min.

GLUTEN FREE

DAIRY FREE

EGG FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LIBBY CORNISH

EASTER CHOC TREATS { SNEAK SOME CHOCCIE INTO YOUR SCHEDULE THIS EASTER } Recipes , Libby Cornish, www.decalt.com

BITTERSWEET CHOCOLATE, SULTANAS & CINNAMON HOT CROSS BUNS {

INGREDIENTS

}

350g The Real Bread Mix 100g maize starch 2 tsp yeast 1½ tsp salt 40g brown sugar 1 tsp cinnamon 20g cocoa 50g butter/oil 200g good quality dark chocolate chips 100g sultanas 520ml warm water STRIPE 25g The Real Bread Mix 10g brown sugar 1/2 tsp cocoa 50ml water

Dissolve 10g of brown sugar into 100ml of warm water. Add the yeast into this water mixture and pre-incubate it at room temperature for approximately 5 – 8 minutes. If the yeast mixture has a frothy top or you can see bubbles, proceed with bread making. Set aside the dark chocolate chips and sultanas. Place all other ingredients into the mixing bowl (including pre-incubated yeast). Add remaining 420ml of water. Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrape down the sides. Add in chocolate and sultanas, briefly mix in.

SUGAR GLAZE 20g sugar 20ml water (near boiling) 'Warm water' is approximately 1/4 of boiling water with the remaining room temperature water.

Lightly oil a 30cm x 20.5cm lamington pan, a work surface, a knife and your hands. Transfer the dough to the work surface, it will be slightly sticky. Divide it into quarters with the oiled knife.

Take one quarter and divide it into 3 roughly

YUM. | LIBBY CORNISH

equal portions. Shape each portion into a ball and transfer to the lamington pan. Repeat with the 2 other portions. Arrange the dough balls in a 4cm x 3cm shape. Take the next quarter and repeat the portioning & shaping. Let the dough proof for approximately 45 minutes in a warm, moist environment.

Turn your oven on to 200째 C. Before putting the buns in the oven put the stripe across the tops of them. Use a stab blender to mix the ingredients for the stripe.

Transfer to a plastic bag (or piping bag) and cut a tiny edge off one of the corners. Use the plastic bag to pipe a stripe lengthways across the tops of the buns and then repeat the other way to form the crosses. Bake at 200째C for approximately 30 minutes, the time will vary depending on the individual oven.

Take out of the oven and cool the buns on a cooling rack (take them out of the lamington pan), leaving them intact in their 4cm x 3cm shape. The buns should slide out of the baking tin, if they don't, wait until they cool. Make the sugar glaze.

Dissolve the sugar in boiling water and using a pastry brush, brush the tops of the buns. + Serves 12 + Preparation: 20 min. Proofing time: 45 min.

Cooking: 30 min.

GLUTEN FREE

EGG FREE

CHOCOLATE FUDGE SLICE

50g good quality cocoa 160g walnut pieces 50g coconut flour 2 eggs ICING 30g cocoa (sifted) 50g hot water 125g butter or dairy-free alternative 250g icing sugar (sifted) Line a slice pan (26cm x 16.5cm or 20cm x 20cm) with non-stick paper. In a saucepan melt the butter/ coconut oil on low heat. Remove from the heat and add in the sugar, cocoa and salt (if using coconut oil). Stir to combine. Add in the eggs, water (if using coconut oil) and stir to combine. While stirring, heat until the mixture just starts to boil. Take the saucepan off the heat and stir in the coconut flour. Lastly, stir in the walnuts. Pour mixture into the slice pan. Allow the slice to cool before icing it.

BASE

For the icing melt the butter or butter substitute, add the water and stir in the cocoa and icing sugar.

Pour the icing on top of the slice. Allow to set before cutting into small pieces. Store the slice in the fridge or freezer.

250g butter or 210g coconut oil + 40g water +

+ Makes 12 + Preparation: 15 min. Cooking: 5 min.

{

INGREDIENTS

}

pinch of salt 125g brown sugar 125g caster sugar

GLUTEN FREE

SOY FREE

MERRY LITTLE TREATS Recipes Emma and Carla Papas, www.themerrymakersisters.com

YUM. | MERRYMAKER SISTERS

FIVE-MINUTE PALEO CHOCOLATE MOUSSE {

INGREDIENTS

}

1 cup raw cashews 1 cup frozen berries (or any frozen fruit) 1/4 cup full fat coconut milk 1/4 cup raw cacao powder 3 tbsp coconut oil 2 tsp stevia (or natural sweetener of choice) 1 tsp 100% vanilla extract

Place all of the ingredients (except the berries) into your blender or food processor (we use our Vitamix).

Whiz for 3 minutes or until super smooth. Now add your frozen berries and whiz for another minute. It will start to instantly turn into this amazing choccy frozen mousse!

Serve with grated paleo choccy and coconut chips! + Serves 2 + Preparation: 15 min. Cooking Time: 1 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

CHOCOLATE PANCAKES {

INGREDIENTS

}

250g sweet potato, peeled, cubed + cooked 5 eggs

1 tbsp 100% maple syrup 1 tsp 100% vanilla extract 1 tbsp coconut oil In a food processor (we use our Vitamix) puree the sweet potato. Add the eggs, almond meal, raw cacao powder, coconut flour, almond milk, water, maple syrup and vanilla. Whiz again until really smooth.

In a large saucepan melt the coconut oil. Place spoonfuls of pancake batter into the saucepan and allow to cook for 3 minutes or until bubbles start to form.

Carefully (and we mean carefully) flip the pancakes and cook for a further 2 â&#x20AC;&#x201C; 3 minutes.

Continue to cook the rest of the pancakes until all the batter is used up. { TIP } Make your pancakes super special by adding your favourite toppings! This time we chose coconut, nut butter, raspberries and pomegranates.

1/4 cup almond meal 1/4 cup raw cacao powder 1 tbsp coconut flour

+ Serves 2 + Preparation: 5 min. Cook time: 10 min.

1/4 cup almond milk 1/4 cup water

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com

YUM. | MERRYMAKER SISTERS

PALEO SALTED CHOC CARAMEL SLICE {

INGREDIENTS

}

BASE 1/2 cup walnuts 1/3 cup almond meal 3 tbsp coconut oil 2 tbsp raw cacao 1 tbsp 100% maple syrup CARAMEL FILLING 1 ½ cups dates 1/2 cup coconut milk 1/2 cup coconut oil 1/2 tsp Himalayan pink salt CHOC TOPPING 1/2 cup coconut oil 2 tbsp raw cacao 1 tbsp 100% maple syrup 1/2 tsp pink Himalayan salt (optional)

Line a loaf tin with baking paper.

FOR THE BASE: Place all the base ingredients into a food processor (we use our Vitamix). Whiz until well combined, it will be a little sticky and crumbly.

Press this mix into the prepared tin, ensure it is pressed evenly. Place the tin in the freezer.

CARAMEL FILLING: Using the food processor (don't worry about washing it) place all the caramel filling ingredients and whiz until completely smooth (it will take around 5 minutes). Pour this delicious mixture over the top of the base and return to the freezer.

GLUTEN FREE

EGG FREE

DAIRY FREE

CHOC TOPPING: Using the food processor (again, don't worry about washing it) add the raw cacao, coconut oil and maple syrup, whiz until completely smooth.

Pour the choc topping over the caramel filling, shake the tin slightly to even it out.

Sprinkle with Himalayan pink salt if you like things extra salty. Return to the freezer for about 1 hour or until completely set. Once set, cut into slices and eat it all up! Ok maybe not all at once! + Serves 8 + Preparation: 15 min. Freezing Time: 1hr 15 min.

VEGAN

SOY FREE

SUGAR FREE

YUM. | THE AUSTRALIAN PATISSERIE ACADEMY

MASTER THE ART OF MAKING CHOCOLATE { COULD YOU BE THE NEXT GREATEST GLUTEN-FREE CHOCOLATIER? }

The Australian Patisserie Academy opened its doors in 2014 to train and mould the budding cook, absolute beginner and seasoned chef into a Patisserie Master.

With rising problems of gluten intolerance in the world the Academy is now teaching students how to cook and cater for this growing population.

people are surprised to learn that multiple aspects of molecular patisserie actually suit trends such as gluten intolerance.

So recognising the demand for this type of education, the Academy has recently launched a new course, designed for gluten-free cooking.

Understanding how to substitute gluten in patisserie is becoming increasingly paramount.

The 'Gluten Free Entremets' course is designed to meet these rising trends so more chefs are prepared for the changing world of patisserie.

The Academy also recognises that 'techniques' today need to adapt to dietary trends. Many

In this 'Gluten Free Entremets' course students will learn the art of gluten-free layered mousse-

YUM. | THE AUSTRALIAN PATISSERIE ACADEMY

Understanding â&#x20AC;&#x153;how to substitute

gluten in patisserie is becoming increasingly paramount.

â&#x20AC;?

based cakes with exciting garnishing and finishing techniques.

The pastry chefs teach and apply a range of skills and techniques that allow gluten-intolerant consumers to enjoy and appreciate contemporary haute patisserie.

Courses are delivered by the best internationally acclaimed, award-winning chefs in the country: Chef Andre Sandison (represented Australia in the Asian Pastry Cup and the Coupe de Monde du la Patisserie (World Pastry Cup).

The Academy also boasts Chef Joseph Roche, who won the Hunter Valley Chocolate Competition in July 2013). It also features Chef Angelo Roche, who represented Australia in the Coupe de Monde de la Patisserie and Vivek Angre, who won the Baking Scholarship thrice and has been the head of the competitive New South Wales baking team. www.theapa.edu.au/course/gluten-free-entremets

WHAT YOU WILL LEARN: 1. How to substitute flour in recipes 2. How to identify gluten-free options 3. How to multi-layer 4. How to flavour and texture match 5. How to finish and glaze

YUM. | THE AUSTRALIAN PATISSERIE ACADEMY

COCONUT & MANGO MOUSSE {

INGREDIENTS

}

MANGO MOUSSE

300g almond meal

100g egg white

600g desiccated coconut

200g caster sugar

25g Dutch cocoa powder

25ml water

70g corn flour (gluten free)

300g mango puree

COCONUT AND PALM SUGAR JELLY

600g whipped cream

400g coconut cream

25g gelatine leaf

100g palm sugar (dark)

COCONUT DACQUOISE

50ml water

250g egg white

50g white chocolate

400g caster sugar

180g gelatine leaves

MANGO MOUSSE: Bring the water to soft boil (118 degrees) and dissolve the sugar, add to the egg white and make an Italian meringue. When the meringue is cold add the mango puree soak the gelatine in 4 parts of water (100ml) and melt, add the melted gelatine to the meringue and puree mix fold in the whipped cream, fill into the moulds.

COCONUT DACQUOISE: Whip egg white adding the sugar in 3 stages. Making a stiff meringue mix the dry ingredients together, fold the dry ingredients into the meringue spread on a bakers tray and bake at 180°C. COCONUT AND PALM SUGAR JELLY: Bring the palm sugar and water to a boil, Add the soaked gelatine.

Soak gelatine in 4 parts of water.

ASSEMBLY OF CAKE: Cut the dacquoise to the size of the mould. Make the jelly and fill in a deep tray, leave to set in the cold room. Make the mango mousse. Fill the mousse into the mould 1/2 way, cut the jelly and place in the middle. Top with more of the mango mousse and finish off with the coconut dacquoise. To finish for service spray with a yellow cocoa butter. (100g cocoa butter, 100g white chocolate, 1g liposoluable yellow food colour.)

Recipe courtesy of the Australian Patisserie Academy’s chefs, Joseph Roche & Angelo Roche

GLUTEN FREE

YUM. | THE AUSTRALIAN PATISSERIE ACADEMY

APPLE & HAZELNUT POPSICLE {

INGREDIENTS

}

MILK CHOCOLATE & GIANDUJA MOUSSE

50g polenta(fine)

225g milk (full cream)

3g baking powder (gluten free)

300g milk chocolate

3g melted butter

50g Nutella

APPLE COMPOTE

6g gelatine leaf

350g granny smith apples

24ml water

50g water

450g whipped cream

35g caster sugar

gelatine powder

1/4 vanilla bean

Water

5g gelatine leaves

HAZELNUT SPONGE

DARK CHOCOLATE GLAZE

100g eggs

245g dark chocolate

50g caster sugar

20ml water

30g honey

170g butter

30g hazelnut meal

1/4 vanilla bean

50g whipped cream

15g liquid glucose

MILK CHOCOLATE AND GIANDUJA MOUSSE: Boil the milk, pour onto the milk chocolate and Nutella.

Mix well with a stick blender. Soak the gelatine and add it to the milk and chocolate mix.

Cool the mix to about 40°C and fold in the whipped cream.

HAZELNUT SPONGE: Whip eggs and caster sugar and honey to a ribbon stage. Mix all dry ingredients together. Fold the dry ingredients into the egg mix and the cream and melted butter. Bake on a tray at 180°C. APPLE COMPOTE: Bring the sugar and water and vanilla to a boil, add the peeled and diced apples. Cook until the apples are soft. Soak gelatine in 4 parts of water. Add the soaked gelatine. Mix and leave aside.

DARK CHOCOLATE GLAZE: Melt all the ingredients together in a small pot? on a water bath, do not exceed 50°C. ASSEMBLY: Use a tray about 2cm high for the assembly of this cake or the popsicle mould from Silikomart® from Amazon .com. Make the hazelnut sponge and cool. Make the compote and leave aside. Make the chocolate glaze, leave aside. Make the milk chocolate mousse. To assemble the popsicle, line the mould (if you are using a tray) with silicon paper or plastic sheet, fill in about 1/2cm of milk chocolate mousse, place on this a layer of the hazelnut sponge, top with about 1/2cm of apple compote and repeat with another layer of milk chocolate mousse. Freeze the layered mousse until firm. Cut into pieces of 3cm×7cm, insert a popsicle stick, freeze again. Melt the glaze to about 40°C, dip the popsicles in the glaze, place on a plastic sheet. Decorate and serve.

Recipe courtesy of the Australian Patisserie Academy’s chefs, Joseph Roche & Angelo Roche

GLUTEN FREE

CHOCOLATE BREAK ANYONE? Recipes, Danika Heslop, www.jamaicablue.com.au

YUM. | DANIKA HESLOP

CLASSIC CHOCOLATE MOUSSE CUPS {

INGREDIENTS

}

1 cup thickened cream 1 cup milk 200g good quality chocolate, chopped, plus extra shaved to sprinkle on top 6 egg yolks 4 tbsp caster sugar 2 tsp vanilla essence Preheat the oven to 130ºC. Place cream and milk in a bowl and microwave for 3 minutes. Bring mixture to the boil. Add the chocolate and stir until just melted.

In another bowl, whisk the egg yolks, sugar and vanilla until just combined. Gradually whisk in the chocolate mixture, combine well. Strain into a jug, and then pour into six 200ml ramekins.

Place the ramekins in a roasting pan and pour in enough hot water to come halfway up the sides of the ramekins. This is called a water bath. Place on the lower shelf of the oven. Bake for 35 to 40 minutes or until just set with a slight wobble.

Remove from the water bath and set aside to cool.

Chill for at least 4 hours. You can serve the chocolate mousse pots with whipped cream, shaved chocolate or fresh strawberries. + Make 6 + Preparation: 15 min. Cooking Time: 35-40 min.

GLUTEN FREE

CHOCOLATE, COFFEE & COCONUT HEALTH BITES { INGREDIENTS }

3/4 cup pitted dates 1 banana (ripe) 60ml coffee

1/2 tsp minced ginger 1 tbsp rum essence 1½ tbsp honey 3/4 cup chia seeds 1 cup almond meal 1/3 cup cocoa powder 2 cup shredded coconut,toasted

Roughly chop pitted dates and banana. Place in a bowl together. Add the hot coffee, ginger, rum essence and honey to dates and banana mix. Mix to incorporate and allow to soak for 10 minutes. This will soften the dates. In a separate bowl, add the chia seeds, almond meal, cocoa powder and 1½ cups of the toasted coconut (reserve the rest of the coconut for rolling). Mix together. When the date and banana mix has soaked for 10 minutes transfer to a blender and blend to a chunky puree. Add the puree to the dry ingredients and mix together.

Divide the mix into 15 large walnut-sized portions, roll to form balls. Place the 1/2 cup reserved toasted coconut into clean bowl. Roll the balls in the coconut to cover them completely. Chill for 1 to 2 hours before eating. + Makes 15 bites + Preparation: 30 min. Cooking Time: 0 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

YUM. | DANIKA HESLOP

DARK CHOCOLATE & WALNUT BROWNIE {

INGREDIENTS

}

400g good dark chocolate 500g butter 8 eggs 2 cups caster sugar 1 cup almond meal 2 tbsp vanilla essence 1 cup walnuts 1/2 cup dried cranberries 1/2 cup white chocolate chips

Line a deep baking tray with baking paper. Pour in the mixture. Sprinkle the white choc chips over the top. Cook at 150ยบC for 35 minutes or until a skewer comes out clean.

Heat the oven to 150ยบC. Place the dark chocolate and butter into a microwave safe bowl.

Melt for 30 seconds, stir and then repeat the melting process until the butter and chocolate is liquid. It is important that you DO NOT OVERHEAT. Set aside.

Cool in the fridge overnight. Cut into 15 pieces.

Can be serve warm or cold with whipped cream or ice-cream.

In a separate bowl, whisk the eggs. Then add the sugar and the almond meal. Pour the melted chocolate and butter mix into the egg mix.

+ Serves 15 slices + Preparation: 10 min. Cooking Time: 35 min.

Now add the vanilla essence. Then add the walnuts and cranberries to the mix.

GLUTEN FREE

HAVE YOU GOT THE LATEST EDITION OF OUR YUM. GLUTEN FREE MAGAZINE ON YOUR iPAD?

august 2014

mer sum 13 20

MARC H 2014

Download and purchase from the App Store.

www.yumglutenfree.com.au