2018 Festive Mini Mag

Festive Mini Mag 2018

YUM. | FESTIVE MINI MAG 2018

MERRY CHRISTMAS AND HAPPY HOLIDAYS! This year has flown by more quickly than ever and we hope 2018 has been one to remember. yum. Gluten Free has spent the year updating our website to ensure you are prepared for a gluten free life… where to safely dine out, how to tackle travelling, updates on science news, new products that are hitting the shelves and how to have a safe dinner at family and friends’ houses.

In this year of adventure, we also launched an incredible new product - our Gluten Free Living Online Course! This project was one extremely close to my heart, as coeliac disease affects all areas of everyday life. It’s our mission to ensure you can live comfortably and confidently. We’ve loved meeting so many of you as members of our online course, through our private Facebook Group, The yum. Gluten Free Village, at the Gluten Free Expo in Brisbane and on our social media platforms.

We are so looking forward to a holiday season full of gluten free feasting. Enjoy these yummy product swaps, GF recipes and our top tips for staying safe at holiday parties and on Christmas Day. Sending our best wishes for joyful holiday season. Stay in touch!

MANAGING DIREC TOR/PUBLISHER Olivia Battye CREATIVE DIREC TOR Vanessa Russell, www.raspberrycreative.com.au WEBSITE www.yumglutenfree.com.au FACEBOOK yumglutenfree INSTRAGRAM yumglutenfree TWITTER yum_gluten_free ENQUIRIES info@yumglutenfree.com.au PUBLISHER Living Creations Pty Ltd, 18/43 Ashgrove Avenue, Ashgrove, QLD 4060 COVER Wholesome Patisserie.

| 2 |

YUM. | FESTIVE MINI MAG 2018

WHAT'S INSIDE...

Welcome .............................................................................................................................02 RECIPE: Mango, Passionfruit & Mint Pavlova ..................................................04 RECIPE: Perfect Roast Pork ........................................................................................06 FEATURED BRANDS: Gingerbread Folk, Paleo Hero ....................................08 FEATURED BRANDS: We Love Cake, Spotted Cow Cookies ...................... 09 MUST-HAVE PRODUCTS: Festive Food ............................................................... 10 FEATURED BRANDS: Glutagen ................................................................................11 FEATURED BRANDS: Diego’s .................................................................................. ..12 MUST-HAVE PRODUCTS: Chrissy Essentials .................................................... 13 RECIPE: Grilled Haloumi and Asparagus Skewers ......................................... .14 ARTICLE: Our Top Tips for a Gluten Free Holiday Season ......................... 16 FEATURED BRANDS: The Wholesome Cook ................................................... .18 FEATURED BRANDS: GF Pantry ............................................................................. 19 RECIPE: Gingerbread Spice, Cherry & Chocolate Brownies ....................... .20 RECIPE: Scallops with Honey Lime (& Vodka) Dressing .............................. .22 RECIPE: Quinoa Tabbouleh Salad with Creamy Cashew Dressing ........24 RECIPE: Grilled Rainbow Trout with Watercress, Caper Dressing ........ 26 RECIPE: Fennel & Cranberry Turkey Meatballs .............................................. 28 RECIPE: Diego’s Chargrilled Prawn Tacos ........................................................... 30 RECIPE: Gingerbread Bliss Balls ............................................................................... 32 RECIPE: Christmas Day Drinks ................................................................................34 RECIPE: Christmas Coconut Bark ........................................................................... .36 RECIPE: Linzer Cookies ................................................................................................ 38

Disclaimers and Limitation of Liability: All content on our Site and any associated material is for informational and educational purposes only. You are responsible for making your own inquiries and seeking independent advice from a healthcare professional before acting on any information or material made available to you through our Site. By using our site you are agreeing to be bound by the Terms and Conditions available here. Copyright Notice The written and visual contents of this cookbook are protected by copyright by yum. Gluten Free. No part of this publication including, but not limited to, the content, the unique combination of images, colours, sizes, typography, and positioning – “the design” of this cookbook may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recoding, print or otherwise without the prior written permission of the publisher.

| 3 |

| 4 |

YUM. | FESTIVE RECIPES

MANGO, PASSIONFRUIT & MINT PAVLOVA { INGREDIENTS }

PAVLOVA 1 cup pure icing sugar 4 free range egg whites 1 tsp gluten free corn flour CREAM 300ml cream Âź cup pure icing sugar 1 tsp vanilla bean paste PROVISIONS 2 mangoes, sliced, skin removed 4 passionfruit, pulp removed Sprigs of mint

Preheat a fan forced oven to 120ËšC. Using a pencil, trace two rectangles on baking paper (use a paperback book approximately 8x6 inches as a template). Add a dot of oil in each corner of the tray to hold the baking paper down. Place template pencil side down on a large rectangle tray (or two small trays). Clean the bowl and whisk of your stand mixer (or metal bowl and hand beaters) and dry thoroughly using a clean tea towel. Sift icing sugar into a small bowl and set aside. Whisk egg whites on a high speed until soft peaks form. Gradually add icing sugar, a tablespoon at a time, while beating until the mix is glossy and stiff peaks form. Sift in corn flour and fold in using a spatula. Transfer your mix into a large resealable freezer bag (or piping bag), push it to the bottom of bag, twist top and cut off the tip. Pipe mix in large lines inside the border of your template. Bake for 60 minutes, turn off the heat and let it cool completely inside the oven (you can let it cool overnight inside the oven). + Serves 8 + Prep: 15 min. Cook: 60 min.

GLUTEN FREE

NUT FREE

Recipe Cle-ann Stampolidis, www.cle-ann.com Photography Hugh Adams

| 5 |

| 6 |

YUM. | FESTIVE RECIPES

PERFECT ROAST PORK WITH MACADAMIA & CRANBERRY STUFFING { INGREDIENTS }

2kg Sherwood Road Organics boneless pork loin, rind on 1 tsp olive oil Good quality sea salt STUFFING: 1/2 cup raw macadamias, chopped 1 tbsp extra virgin olive oil 1 small brown onion, finely chopped 2 garlic cloves, crushed 1/4 cup organic cranberries 1/4 cup sage leaves, chopped 2 cups paleo breadcrumbs* The night before, prep your pork. Drying out the rind the day before will produce the best result for crackling.

Remove pork from any packaging and dry well with paper towel. Score rind at 1cm intervals, approx 1cm deep (try not to cut through meat). Place in fridge, uncovered overnight (or for approx 12 hours).

On day of cooking, dry pork rind again with paper towel and bring to room temperature. Preheat fan-forced oven to 200’C. To make the stuffing, toast macadamias in a medium frying pan. Remove from pan, set aside.

In frying pan add oil, onion and garlic and sautĂŠ until soft. Set aside. In a mixing bowl combine macadamias, onion, garlic, cranberries, sage and breadcrumbs. Scrunch to combine. Place unrolled pork on a flat surface, rind down. Slice horizontally through the thickest part of pork, be careful not to cut all the way through. Press stuffing along the width of where you cut. 10. Roll pork up tightly and use kitchen string at regular intervals to Rub rind with 1 tsp olive oil and a generous amount of sea salt, rubbing salt into scores. Place pork onto a roasting tray with greased rack. Roast for 1 hour 45 mins or until outside is golden and crisp. Once cooked to liking, allow to rest before slicing.

TIPS: You can also use gluten free bread crumbs. Paleo bread is typically moister than gluten free bread, however if using gf bread and mixture appears dry, add 1 lightly whisked egg to the stuffing before adding the pork. + Serves 8 + Prep: 35 min. Cook: 1 hr 45 mins.

GLUTEN FREE

EGG FREE

DAIRY FREE

GRAIN FREE

Recipe Casey-Lee Lyons, www.livelovenourish.com.au Photography Sarah Bell

| 7 |

YUM. | FESTIVE MINI MAG 2018

GINGERBREAD FOLK

Gingerbread house season is here! Made famous by German fairy-tale Hansel and Gretel, decorating gingerbread houses has become a tradition around the world...Here in Australia, cold winter nights and gluvine are replaced by long summer evenings and a chilled glass of chardonnay. From the coast to the bush, individuals, families and communities build gingerbread houses to reflect upon and share the spirit of Christmas. Young and old alike have fun making their unique creations with Gingerbread Folk’s premium quality gluten free gingerbread house kits. Made from a delicate balance of sweet spices, gingerbread house kits make wonderful gifts, joyous Christmas day activities and are loads of family fun!

Enter this Coupon Code GBFYUM1811 at checkout to receive $5.00 OFF a gluten free gingerbread house kit! ( valid until 31/12/18) Gluten free | dairy free | egg free | nut free | palm oil free vegan | no preservatives www.gingerbreadfolk.com.au

PALEO HERO

Paleo Hero is a small family owned and run business based in Brisbane that is passionate about health and wellness and they believe that starts with nourishing yourself from the inside out. Paleo Hero has a health food range including muesli, granola, bread, pizza, porridge, pancakes and snacks that are all 100% free of gluten, dairy, grains and refined sugar. Their products are suitable to those following a paleo, low carb or primal lifestyle as well as those avoiding gluten, dairy, grains or processed sugar. They use real food ingredients that you will recognise that are not only incredibly nutrient dense, but taste great.

All Holiday Gift Box Purchases receive a BONUS Christmas Delights Recipe Ebook and go into the draw to WIN a Paleo Hero Santa Sack, valued over $100! www.paleohero.com.au

| 8 |

YUM. | FESTIVE MINI MAG 2018

WE LOVE CAKE

We Love Cake is back again for Christmas 2018! After the amazing response we received from you last Christmas and the early December sell out, we’re going even bigger and better this year! Baked in small batches in our dedicated gluten, wheat and milk free bakery, we have Christmas all wrapped up. Keep it traditional with our best-selling Iced Fruitcake slices packed with sultanas, raisins, cherries. Tantalise your taste buds with the citrus burst of orange and lemon peel paired with the warming hint of cinnamon spice in every bite. Our Fruitcake is also available in a delicious mini bite size this season - perfect for sharing! If Fruitcake isn’t your thing, why not discover our naturally vegan Fruity Mince Pies. Indulge in the deliciously light and crispy pastry cases cocooning a juicy sultana, raisin, and currants fruited mincemeat.

Pick up the whole Christmas range across Woolworths stores nationwide. www.we-love-cake.co.uk

| 9 |

YUM. | FESTIVE MINI MAG 2018

FESTIVE FOOD { T H E S E P R O D U C T S A R E M U S T- H AV E S F O R F E A S T I N G W I T H FA M I LY A N D F R I E N D S }

4.

1.

3.

2.

6.

7.

4.

8.

9.

STOCKISTS 1. Gingerbread Folk, Gingerbread Men www.gingerbreadfolk.com.au 2. Pudding Lady, Custard Sauce www.puddinglady.com.au 3. Pudding Lady, Gluten Free Christmas Pudding www.puddinglady.com.au 4 Morish Nuts, Jumbo Hamper Gluten Free www.morish.com.au 5. We Love Cake, Fruit Mince Pies www.we-love-cake.co.uk 6. Paleo Hero, Paleo Holiday Gift Boxes www.paleohero.com.au 7. Silly Yak, Fruit Mince Tarts www.sillyyaks.com.au 8. Well & Good, Lemon Coconut Cake Mix www.wellandgood.com.au 9. Springhill Farms, Gluten Free Christmas Hamper www.springhillfarm.com.au

| 10 |

YUM. | FESTIVE MINI MAG 2018

GLUTEGUARD

If you follow a gluten free diet you know how hard it can be to manage it during the holiday season. Work events, trips overseas and Christmas celebrations share a common factor - food! In most cases it’s not prepared by yourself, increasing the risk of gluten cross-contamination.

But don’t stress, GluteGuard is here to help. This Australian product was created by scientists after decades of research into gluten and its effects on those sensitive to it. GluteGuard is the ideal tool for those who want to follow a truly gluten-free diet. GluteGuard’s natural enzymes are able to breakdown undigested and harmful peptides in gluten before they interact with the intestinal lining. In this way, GluteGuard helps to prevent the symptoms triggered by the inadvertent consumption of gluten allowing you to remain gluten free even if your meal is accidentally contaminated. Take GluteGuard with you this holiday season.

GluteGuard is not intended to be used as a substitute for a gluten free diet Receive 15% off + Free Shipping in your next order, simply use the code CHRISTMASWITHGG when placing your order at glutagen.com. Offer valid until the midnight of the 31st of December (AEST). Offer restricted to one bottle of GluteGuard per user. www.glutagen.com

Enhance your gluten free journey GluteGuard is the perfect tool for the management of your gluten free diet.

Based on decades of Australian clinical research, GluteGuard is here to support your gluten free diet.

Its natural enzymes derived from the papaya fruit help to breakdown inadvertently ingested gluten before it interacts with the intestinal lining. In this way, GluteGuard helps to prevent the symptoms and autoimmune reaction triggered by gluten ingestion; adding an extra layer of protection for those situations when you are not in control of your meals. *GluteGuard is not intended to be used as a substitute for a gluten free diet.

www.glutagen.com

| 11 |

YUM. | FESTIVE MINI MAG 2018

DIEGO’S

Diego’s Family Tortilla Factory is a grass roots business located in what they feel is the soul of the Gold Coast, Burleigh Heads.

The business is a collaboration of business owners, Colin from Victoria and Deann from California, who met and married over 25 years ago. The company's trademark product is the White Corn Tortilla - a first in Australian retail back in 1996!

They now have a range of gluten free offerings which are reminiscent of Deann’s California upbringing. The MexiSalsa and MexiSauce have just enough spice to compliment the Corn Tortillas which are made with authentic gluten free and non-GMO Nixtamal Corn Masa Flour. This trio of products are perfect for easy-to-prepare authentic and healthy Mexican dishes like Soft Taco’s, Nachos, Quesadillas and Tostadas. A way to enjoy truly authentic flavors of Mexico without too much heat. Gluten free, healthy and nutritious was never so easy! Check out your special offer below! www.diegosauthenticfoods.com.au

From our family to yours Celebrate Christmas with Diego’s Authentic Food naturally gluten free favourites Our gluten free products are perfect for tacos, quesadillas, wraps, and stack recipes. Stock up now at your local independent stockist

SPECIAL OFFER!

For first 20 respondents.

FREE packet of Diego’s GoMEX White Corn Tortillas, MexiSauce & MexiSalsa

Diego’s Corn Tortillas • Power Wraps • Gluten Free Wraps Salsa • Hot sauce Enchilada Sauce

For special offer, email: info@diegos.com.au with subject: YUM MAG OFFER Stockists

W W W. DIEGOSAUTHENTICFOODS .COM . AU/STOCKISTS/

| 12 |

YUM. | FESTIVE MINI MAG 2018

CHRISSY ESSENTIALS { E B O O K S A N D K I T C H E N - M U S T S T O P R E P F O R C H R I S T M A S D AY }

Happy and thy eal H A

2.

ing rish Nou l food rea tmas s ri h C es recip

gar

ed Su

1.

ry Dai

Free

3.

Free

Refin

path

Fr ten aturo &N nist ns o tritio y Nu y-Lee Ly Case

Glu

ee

sb cipe

Re

5.

4.

6.

7.

8.

2018

E D

IT

-free craphristmas c ION

10.

9.

EE -FR TEN N G LU SHA ND ND RY A OFIE A DAI Y S ING ES B P LOV I C TRE GU ISSY 20+ R H C

STOCKISTS 1. Live Love Nourish, A Healthy Happy Xmas eBook www.livelovenourish.com.au 2. Kitchen Warehouse, Snowflake Cookie Cutter www.kitchenwarehouse.com.au 3. Penny Benjamin Nutritionist, A Real Food Christmas eBook www.pennybenjamin.com.au 4. Little Gems on GF Pantry, Organic Times Little Gems Fun Pack www.gfpantry.com.au 5. GreenPaxx on BIOME, Silicone Drinking Straws www.biome.com.au 6. Simply Delish on GF Pantry, Orange Jelly www.gfpantry.com.au Bob’s Red Mill on GF Pantry, Gluten Free All Purpose Baking Flour www.gfpantry.com.au 8. Paleo Hero, Christmas Delights Recipe eBook www.paleohero.com.au 9. If You Care on BIOME, Mini Baking Cups www.biome.com.au 10. Sofie van Kempen Bad-Ass Nutritionist, Crap Free Christmas eBook www.sofievankempen.com

| 13 |

| 14 |

YUM. | FESTIVE RECIPES

GRILLED HALOUMI AND ASPARAGUS WITH ORANGE & MINT { INGREDIENTS }

2 handfuls asparagus, woody ends removed 300g haloumi, sliced 1 orange, cheeks removed Extra virgin olive oil Fresh mint Murray river salt flakes Freshly cracked black pepper

Thread asparagus & haloumi onto skewers and brush with olive oil. Heat grill (or griddle pan) on high heat. Place skewers and orange cheeks (cut side down) onto hot grill, turning until both sides are nicely marked, when they are ready place onto your serving dish. Drizzle with olive oil, break up mint with your hands to garnish, season with a pinch of salt and pepper. Squeeze over orange cheeks at the table and serve. + Serves 4 + Prep: 5 min. Cook: 5 min.

GLUTEN FREE

EGG FREE

GRAIN FREE

NUT FREE

Recipe Cle-ann Stampolidis, www.cle-ann.com Photography Hugh Adams

| 15 |

YUM. | FESTIVE MINI MAG 2018

A GLUTEN FREE CHRISTMAS I T ’ S T H E M O ST W ON DE R FUL T IME OF THE YEAR! OR AT LEAS T IT S HOULD B E. AT YU M. G LU T EN FR EE W E UN DE RSTAN D T HE WEIGHT THIS F ES TIV E S EAS ON CAN CARRY F O R T H O S E W I T H DIE TAR Y RE ST RIC T IONS . HERE ARE OUR TOP TIPS AND S WAPS TO MA KE T H IS C H R IST MAS H OL IDAY ONE F ULL OF (G LUTEN F REE) CHEER!

The holiday season is supposed to be one of joy, unity and feasting. We LOVE the sound of those three things but when you are diagnosed with coeliac disease or have another dietary restriction, joy can be stripped from a lovely occasion. We can experience feelings of isolation instead of unity and let’s not even mention the feasting bit. But no longer! We are here to give you our top tips to make sure this is the most wonderful time of the year, regardless of your dietary needs.

tip 1

HOLIDAY FEASTING WITH FAMILY

• Brief the family on cross contamination.

Compare it to a severe food allergy.

• Propose a menu and suggest food swaps

We give you simple tips for safe holiday feasting and work or social functions and our favourite classic product swaps. As we make this transition into a gluten free life, it is important to note the mental health component of a dietary restriction. People with coeliac disease tend to have higher rates of anxiety and depression which is why we are so passionate about reducing these areas of stress in your life.

• Offer to make what’s going to keep you the fullest so you know, no matter what you won’t go hungry • If you’re cooking on the BBQ, make sure it’s clean or put your items on foil to keep them separated Setting the table:

Above and beyond all else, remember the reason behind the season. The holidays are a special occasion to spend quality time with those who mean the most to you. This is when we celebrate our family traditions and honour our various religious beliefs. If this season tends to raise your stress levels, take some time for self-care. Try taking a few deeps breaths, use calming essential oils and focus on the small moments with those who mean the most to you. Let those be the memories you take with you forever. Read on for our top tips for a cheerful festive season!

Make sure the GF food is first

Label platters and bowls

Provide a dedicated utensil for each item

• Serve yourself first and LOAD UP so you won’t have to stress about cross contamination as everyone serves themselves • Take a digestive enzyme like GluteGuard.

Whilst this doesn’t replace the extreme precautions mentioned above, it is just one more step you can do to protect yourself against damage caused by incidental cross contamination.

• Smile! It will help reduce stress so you can enjoy the day.

| 16 |

TO ALL A GOOD NIGHT ‘Twas the night before Christmas, and all were asleep, The kids behaved sweetly, dreaming of GF treats.

The kitchen was clean, not a cup out of place, Prepared for the big day of cooking they’d face.

Prawns, salad and mash all prepped in advance, Risk of cross contamination? No, not a chance.

Every label was checked, in-person or by text.

Thanks to my phone, mum’s no longer perplexed!

When Aunties aren’t confident in their GF abilities, Their mince pies and puddings come from safe facilities.

Christmas has come! Let’s go set the table.

GF foods first with their own spoon and label.

So cross contamination won’t ruin your day, Fill your plate first, yes even the parfait!

When first diagnosed the holidays felt stripped.

Now, these simple steps keep me joyfully equipped.

So relax and smile, knowing you’re safe as can be.

Enjoy this precious time with friends, God and family!

- Olivia Jackson Battye

tip3

tip2

WORK AND SOCIAL PARTIES • Contact a few venues and suggest locations you know you can serve you • Ask to place the food order or give your boss a “script” • Make sure your food is on a separate plate or platter • See if you can bring your own plate (Grab some meats, cheese and GF crackers from the shops or even sushi with GF soy sauce) • DRINKS: With the exception of beer, all alcohol is gluten free according to Coeliac Australia, However, be careful of flavours, mixers and soft drinks! To be safe, stick with wine, champagne and have a list of safe ciders. If you love a cocktail, just be sure to speak to the bartender about mixer ingredients.

FAVOURITE CLASSIC HOLIDAY SWAPS

• BREAD ROLLS: Genius, Nonna’s Bakery – GF Range, Lifestyle Bakery, deeks Health Foods • FRUIT MINCE TARTS: Silly Yaks, We Love Cake, Gluten Free 4U, Itha’s Mince Pie Kit, deeks Health Foods • G INGERBREAD MEN AND HOUSES: Gingerbread Folk, Gluten Free 4U, Cookie Crazy GF Range, Kez’s Kitchen, deeks Health Foods • FRUIT CAKE: We Love Cake Iced Fruitcake, Itha’s Gourmet Foods Port & Pecan Fruit Cake, Simply Wize • CHRISTMAS PUDDING: Pudding Lady (and GF sauces), Itha’s Puddings (and GF sauces), Stephen’s Fine Foods, Pud for All Seasons (Multiple flavours), Simply Wize, deeks Health Foods • SNACKS: Leda Rum Balls, GF Pantry has a range of lollies and candies, Simply Wize Panforte Cakes, Cookie Crazy GF Cookies, Moo Free Advent Calendar, deeks Health Foods Shortbread and Truffles If you have any additional questions or need further support during this season, please join our private Facebook Community: The yum. Gluten Free Village. Here we will broaden on the above tips and you will experience that sense of unity you may be struggling with. We can’t wait to meet you!

Until then, Merry Christmas and Happy Holidays from yum. Gluten Free!

| 17 |

YUM. | FESTIVE MINI MAG 2018

THE WHOLESOME COOK

Polish-born health coach, blogger and cookbook author Martyna Angell is passionate about living the real-food life and encouraging generations of home cooks to do the same. She is one of Australia’s most popular and well-respected allergyfriendly food bloggers.

Recognising that everyone is different and no single diet fits everyone is the basis of Martyna’s food philosophy; however, having plenty of Coeliac friends and readers, all the recipes in her books are gluten free.

In her new book The Wholesome Cook: Recipes for Life’s Seasons, Martyna offers 180 gluten free and endlessly adaptable recipes – delicious and simple – while pointing out the best foods to eat for different ages and stages in life. Because like the calendar year, the body has its seasons.

The book, like her previous one, is a must have for anyone who loves sharing food with family and friends and wants to eat well for their body, while indulging a little. www.wholesome-cook.com

| 18 |

YUM. | FESTIVE MINI MAG 2018

GF PANTRY

GF Pantry is Australia’s Leading Online Gluten Free Store.

Stocking a wide range of products from trusted brands, we continuously search for new products to bring you Australia’s best selection of gluten free foods. A key part of what makes us different is that we give you choice, so you will find more than just one option.

GF Pantry understands the needs of the gluten free community. We only sell products that meet with the Food Standards Australia and New Zealand’s definition of ‘gluten free’. This means individuals and families impacted by coeliac disease or gluten intolerance can shop with confidence.

GF Pantry makes gluten free shopping easy. Enjoy shopping from the comfort of your home or office via GF Pantry’s userfriendly website and your order will be shipped via courier, straight to your door.

This holiday season, GF Pantry is offering all yum. readers 5% off your next purchase!

Apply the discount code YUMGF at checkout to receive your discount! www.gfpantry.com.au

Australia’s Leading Online Gluten Free Store

WE SHIP AUSTRALIA WIDE $10 FLAT RATE SHIPPING

DELIVERY CUT OFF DATES: 7 December (to WA, NT, FN QLD, Remote areas) 17 December (to interstate metro areas & Sydney regional areas 19 December (to Ryde City areas)

Shop online: www.gfpantry.com.au

| 19 |

| 20 |

YUM. | FESTIVE RECIPES

GINGERBREAD SPICE, CHERRY & CHOCOLATE BROWNIES { INGREDIENTS }

75g dark chocolate 1 large ripe banana 1/2 cup almond butter 1 egg 3 tablespoons honey 2 tablespoons rice flour 1/4 teaspoon bicarb soda 1 teaspoon vanilla extract 2 teaspoons Gingerbread Spice Mix 10 cherries, pitted

Preheat oven to 180C. Line 6 holes of a large muffin tray with muffin cases. Place all ingredients, except for the cherries in a blender and blend on low for 5 seconds, increasing the speed to medium for 10 seconds. Turn off the blender. Add cherries and pulse 2-3 times. Pour mixture into 6 large muffin cases. Bake for 15 minutes. Remove from oven and allow to cool on a wire rack for 15 minutes before serving. Store leftover brownies in the fridge for 2-3 days.

+ Serves 6 + Prep: 5 min. Cook: 15 min.

GLUTEN FREE

DAIRY FREE

Recipe/Photography Martyna Angell from the Wholeome Cook, www.wholesome-cook.com

| 21 |

| 22 |

YUM. | FESTIVE RECIPES

SCALLOPS, WITH HONEY LIME (AND VODKA) DRESSING { INGREDIENTS }

FOR THE DRESSING: 1 lime, cut into quarters 2 teaspoons honey 5 tablespoons vodka, optional FOR THE SCALLOPS: 12 scallops, roe off (+12 shells for serving) freshly ground black pepper 1 teaspoon olive oil TO SERVE: finely sliced long red chilli 12 coriander or baby basil leaves Muddle (squeeze and mash) whole lime wedges with honey in a cocktail shaker or clean jar. Add vodka, if using, cover with a lid and shake. Stand for a couple of minutes for the flavours to infuse. Using a small sieve, strain the dressing into a small pouring jug. Pat dry scallops with a paper towel and sprinkle both sides with freshly ground pepper. Heat oil in a small frying pan set over medium high heat - you need to sear the scallops so the pan should be very hot. Sear scallops on each side for about 30 seconds. Remove scallops from pan and place one on every shell. Drizzle with the honey lime (and vodka) dressing. Garnish with a slice of chilli and a herb leaf each. These can be served with a cocktail fork, or eaten like oysters.

Don't forget to slurp the dressing! + Serves 12 + Prep: 10 min. Cook: 4 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

GRAIN FREE

NUT FREE

Recipe/Photography Martyna Angell from the Wholeome Cook, www.wholesome-cook.com

| 23 |

| 24 |

YUM. | FESTIVE RECIPES

QUINOA TABBOULEH, WITH CREAMY CASHEW DRESSING { INGREDIENTS }

TABBOULEH 1 cup tri coloured quinoa (uncooked) 2 cups parsley, finely chopped 1 cup mint, finely chopped 2 cucumbers, diced 1/2 pomegranate, jewels removed Juice of 1 lemon 1/2 cup pistachios, roughly chopped 1/3 cup extra virgin olive oil salt & pepper to season CREAMY CASHEW DRESSING 1 cup cashews, soaked for at least one hour juice of 1 lemon salt to season 1/4 tsp ground cumin approx 2 tbsp water Soak quinoa for 10 minutes and thoroughly rinse before cooking. Place rinsed quinoa into a saucepan and top with 2 1/4 cups water. Bring to the boil. Boil until outer husk starts to curl away from the quinoa grain and then reduce to the lowest heat until all water is absorbed. Once all water is absorbed, turn the heat off leaving the lid on allowing the quinoa to further steam. Allow the quinoa to cool for at least 15 minutes before adding parsley, mint, cucumber, pomegranate jewels, lemon juice, pistachio and extra virgin olive oil. Stir well. Season with salt and pepper. Make creamy cashew dressing by adding soaked cashews, lemon juice, cumin and water to a high powered blender (bullet style blenders work really well for this). Process on high until creamy and there are no lumps. Add salt to taste. Place quinoa tabbouleh in serving bowl, top with extra pomegranate jewels to garnish and drizzle with creamy cashew dressing. + Serves 4-6 as a side + Prep: 10 min. Cook: 30 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

Recipe/Photography Sarah Bell, www.sarahbellnutrition.com

| 25 |

| 26 |

YUM. | FESTIVE RECIPES

GRILLED RAINBOW TROUT WITH WATERCRESS, CAPER DRESSING { INGREDIENTS }

1 rainbow trout, filleted and pin boned (ask your fishmonger) extra virgin olive oil black sea salt flakes freshly cracked black pepper DRESSING handful watercress 1/4 cup fresh dill 1/4 cup plain yoghurt 1 tbsp salted capers, rinsed

To make the dressing, in a food processor add watercress, dill, yoghurt and process until smooth. Then add whole capers and lemon, stir and set aside. Turn your grill on a medium heat and line a tray with foil. Place your fillets on the tray and drizzle with olive oil. Turn the fillets to coat in olive oil and place skin side down. Cook for 45 minutes, depending on the thickness of your fillet, until almost cooked through. The fillets will continue to cook.

Carefully transfer fillets onto serving platter.

TO SERVE: Season fillets with black sea salt, cracked pepper and serve the dressing to the side. + Serves 2-4 + Prep: 15 min. Cook: 5 min.

GLUTEN FREE

EGG FREE

GRAIN FREE

NUT FREE

Recipe Cle-ann Stampolidis, www.cle-ann.com Photography Hugh Adams

| 27 |

| 28 |

YUM. | FESTIVE RECIPES

FENNEL & CRANBERRY TURKEY MEATBALLS { INGREDIENTS }

1kg turkey mince (grassfed or organic) 1/2 - 3/4 cup almond meal 1/4 cup dried cranberries 1/4 cup fennel (or any herbs) handful spinach or kale 1 red onion 2-3 garlic cloves 2 tbsp tamari or coconut aminos 1-2 tsp apple cider vinegar juice of 1 lime sea salt & cracked pepper 2 tbsp macadamia or coconut oil

Place all of the ingredients except the mince and oil into a food processor and blend until finely chopped. If you do not have a food processor, finely chop all ingredients with a knife. Transfer mixture into a bowl and stir through the mince until well combined. Start with half a cup of almond meal and see how well the mixture comes together - different types of mince are wetter than others. Add more almond meal if required, roll into balls and set aside. Heat coconut oil in a frypan to a medium-high heat. Cook meatballs for 10-15 minutes in total, rotating regularly.

CHRISSY TIP: Serve these balls on skewers alongside cranberry dipping sauce!

These meatballs will be a party hit. + Serves 16-18 + Prep: 10 min. Cook: 15 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

GRAIN FREE

Recipe Sofie van Kempen, Bad-ass Nutristionist. www.sofievankempen.com

| 29 |

| 30 |

YUM. | FESTIVE RECIPES

CHARGRILLED PRAWN TACOS { INGREDIENTS }

juice from 2 small limes

1 x packet Diego’s GoMEX white corn tortillas

juice from 1 medium orange

600g medium raw pre-peeled & deveined prawns (1 kg unpeeled prawns or frozen and defrosted)

1 tbsp olive oil 1/2 tsp pepper

2 garlic cloves crushed

1 ½ tsp salt

4 cups finely shredded cabbage

300g Greek yoghurt 99% fat free

1 cup coriander finely chopped

TO SERVE:

1 thinly sliced red onions

1 x bottle Diego’s GoMex MexiSalsa 6 tbsp Diego’s GoMEX MexiSauce

3/4 cup vinegar juice from 1 medium lemon

PICKED ONIONS: Mix in a med bowl vinegar, half the salt, and 2 tbsp lime juice. Place sliced red onions in a heat resistant bowl and add enough water boiled from kettle to cover onions. Let stand for 3-5 minutes. Drain and add onions to cover in vinegar liquid prepared. Drain and set aside in a serving bowl.

CHARGRILLED PRAWNS: Mix together 4 tbsp MexiSauce, olive oil, half the salt, pepper, and remaining lime juice, lemon and orange juice. Set aside. Add prawns to mix to marinate for 1015 minutes. Heat BBQ plate or grill to a very high heat and cook prawns on both sides ~1 min to chargrilled. Set aside in a covered dish to keep warm.

CHARGRILLED PRAWN TACOS: Heat tortillas according to packet instructions without oil and set aside wrapped in a clean tea towel or a Diego’s Warmer. Mix together shredded cabbage and coriander and set aside. In a serving bowl whisk yogurt with remaining Diego’s GoMEX MexiSauce. Set table with taco ingredient dishes and tortillas.

TO ASSEMBLE: Take Tortilla in hand add cabbage mix, pickled onions, a dollop of yogurt/ MexiSauce, MexiSalsa and chargrilled prawns. + Makes 10 tacos + Prep: 20 min. Cook: 5 min.

GLUTEN FREE

EGG FREE

GRAIN FREE

NUT FREE

Recipe/Photography Diego’s Authentic Foods, www.diegosauthenticfoods.com.au

| 31 |

| 32 |

YUM. | FESTIVE RECIPES

GINGERBREAD BLISS BALLS { INGREDIENTS }

10 medjool dates (pits removed) 1/4 cup cashew butter 1 cup coconut 1 tsp cinnamon 1 tsp ground ginger 1/2 tsp mixed spice (nutmeg, clove) 1 tsp vanilla essence TIP: Roll the finished balls in desiccated coconut

Place the medjool dates in your food processor and blend until they form a paste consistency this can take a while. Then add in remaining ingredients and process until a dough is formed.

Roll into balls or press into a lined baking tray and place in the fridge to set. Once set, cut slab into slices to serve. Store in the fridge for up to 2 weeks or the freezer for 6 months. + Serves 16-20 + Prep: 10 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

GRAIN FREE

Recipe Sofie van Kempen, Bad-ass Nutristionist. www.sofievankempen.com

| 33 |

| 34 |

YUM. | FESTIVE RECIPES

CHRISTMAS DAY DRINKS KOMBUCHA PUNCH

COCONUT LEMONADE

{ INGREDIENTS }

{ INGREDIENTS }

2 cups pineapple juice

4 cups coconut water

1½ cups cranberry juice

2 medium lemons, juiced

1 cup ‘Ginger + Lemon’, or plain kombucha*

2 cups ice cubes

3 Tbsp passionfruit pulp

Small bunch fresh mint

¼ cup fresh mint leaves

1 cucumber, thinly sliced

1 cup ice cubes Place all ingredients into a large punch bowl or a large pouring jug. Stir until well blended. Serve straight away or keep refrigerated until ready.

Ensure to make your punch as close to serving time as possible as the fizz from the kombucha goes flat if left for too long.

In a large pitcher, pour in and combine coconut water and fresh lemon juice. Stir through mint and ice cubes. Pour into serving glasses and add 1 thinly sliced cucumber into each glass. Enjoy! + Serves 4-8 + Prep: 5 min.

NOTES: You can also use ginger ale or tonic water in place of the kombucha. + Serves 4-8 + Prep: 10 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

GRAIN FREE

NUT FREE

Recipe/Photography Sam Pickthall, www.wholesomepatisserie.com

| 35 |

| 36 |

YUM. | FESTIVE RECIPES

CHRISTMAS COCONUT BARK { INGREDIENTS }

1 cup coconut butter 2/3 cup extra virgin coconut oil, melted 1 tbsp pure maple syrup or honey 1/3 cup preservative-free shredded coconut 1/3 cup pistachios, shelled and roughly chopped 1/3 cup preservative-free cranberries, roughly chopped

In a blender or food processor combine coconut butter, coconut oil and maple syrup or honey until well combined. Spread thinly (approximately 1/2 cm) onto a lined slice tin. Sprinkle with shredded coconut, pistachios and cranberries and gently push these toppings into the unset coconut base. Transfer to refrigerator for 1-2 hours or until set. Once set, break into pieces and store in an airtight container in refrigerator until ready to eat.

VARIATIONS: Add orange zest to topping.

Add additional maple syrup or honey if you like things extra sweet.

Add vanilla powder to coconut mixture.

TIPS: You can purchase coconut butter from health food stores. + 20 pieces + Prep: 10 min. Set: 1 hr.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

GRAIN FREE

Recipe/Photography Casey-Lee Lyons, www.livelovenourish.com.au

| 37 |

| 38 |

YUM. | FESTIVE RECIPES

LINZER COOKIES { INGREDIENTS }

2 cups gluten free all purpose flour 1/4 cup icing sugar 185g salted butter, chilled and cubed 1 medium-large egg yolk 1-2 Tbsp chilled water 1/4 - 1/2 cup store-bought raspberry or strawberry jam 2-3 Tbsp icing sugar, for dusting EQUIPMENT Snowflake cookie cutter or your choice of cookie cutter and small round piping nozzle

In a high-speed food processor, add flour and icing sugar. Pulse a couple of times to blend together. Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb. With processor running, add egg yolk through the shoot and pulse until just combined. Through the feed shoot, drizzle a little chilled water while pulsing the mixture, until it begins to come together but not a ball of dough. If the dough is still too dry, add a little more water. Turn dough onto a lightly floured work surface. Bring together and gently knead until it forms a smooth dough ball. Divide dough in 2 equal halves and flatten each into a round disc. Wrap each in plastic wrap and refrigerate for 30 minutes. Preheat oven to 200°C (390°F). Line a large baking tray with parchment paper, set aside. Remove dough from fridge. On a lightly floured work surface or on a sheet of baking paper, roll one dough half out to 2-3mm in thickness. Add more flour to the surface if dough begins to stick. Take the snowflake cookie cutter (or cutter of choice) and cut out the bases. Place each on lined tray. Re-rolling excess dough until used up. Roll out remaining half of dough to 2-3mm in thickness. Add more flour to the surface if dough begins to stick. Take the snowflake cookie cutter (or cutter of choice) and cut out enough tops to match the bottoms. Take the round nozzle and carefully cut out a small hole in the middle of each top. Place each on lined tray. Re-rolling excess dough until used up. Return to the refrigerator to chill for a further 15 minutes. Bake for 7-10 minutes or until pale and very lightly golden around the edges. Ensuring not to over-cook. Remove from oven and cool on tray for 5 minutes. Transfer cookies to a wire rack to cool completely. Once cooled, spread approx. 1 - 2 teaspoons of raspberry jam onto the middle of the bases. Dust icing sugar over the tops. Gently place the tops over the bases, slightly sandwiching them together. Serve and enjoy!

NOTE: Store in an airtight container, in the pantry or refrigerated, for 4-5 days. + Serves 10-12 cookies + Prep: 30 min. Chill: 45 min. Cook: 10 min.

GLUTEN FREE

DAIRY FREE

NUT FREE

Recipe/Photography Sam Pickthall, www.wholesomepatisserie.com

| 39 |

GLUTEN FREE LIVING

ONLINE COURSE

Designed for those with Coeliac Disease or Gluten Sensitivity, Family, Friends and Health Professionals

FIRST OF ITS KIND! Whether you were recently diagnosed or have been gluten free for many years, this course will improve your gluten free life!

LEARN MORE

!PYV\ info@yumglutenfree.com.au yumglutenfree.com.au