Organic Chocolate Crackle Slice


The school holidays are here, and it’s the perfect time to get the children into the kitchen. My children love these crunchy treats. They are great as an occasional lunchbox treat, and are very easy to make.

Gluten, dairy, soy, nut, and egg free


3 cups of organic, gluten free puffed rice

2 tablespoons of chia seeds

2 tablespoons of raw cacao powder

2 tablespoons of rice malt syrup

2 tablespoons of coconut oil

one teaspoon of vanilla essence

pinch of salt


combine coconut oil, vanilla and rice malt syrup in a bowl. Microwave for one minute. Stir until coconut oil is melted.

Add cocao, puffed rice and chia seeds. Stir gently until well combined.

Pour mixture into a shallow tray cover with plastic wrap, and firmly press until flat on top. Refrigerate overnight.

Cut into squares to serve.

Golden syrup muesli cookies

My husband has been in hospital this week, and it’s been a hectic week of trips back and forth. It’s surprisingly difficult to find allergy friendly foods in hospital cafeterias. I baked these at the beginning of the week, so I’d have something to munch on. They will easily last at least a week in an airtight container.

gluten, dairy, egg, nut and soy free.



1 1/4 cups of gluten free plain flour

1 cup of cornflakes (gluten and dairy free)

1/2 cup of shredded coconut

1/2 cup of rolled quinoa flakes

1 teaspoon of baking powder

1/2 cup of raisins

1/2 teaspoon of ground cinnamon

3/4 cup of nuttelex

2 tablespoons of golden syrup


Preheat oven to 180 degrees

Combine dry ingredients in a large mixing bowl.

Heat nuttelex and golden syrup on the stovetop or microwave for a couple of minutes, until melted. Pour into the mixing bowl.

Stir gently until well combined. Spoon into a muffin tray, and press down lightly with your fingertips.

Bake for about 12 minutes, until golden. Be careful not to over cook, as they will burn easily.

Pumpkin, Cauliflower and Smoked Tofu Curry

I recently discovered smoked tofu, and it’s one of my new favourite foods. It has a lovely smoky, nutty flavour, and when fried, it has an almost “meaty” texture. It’s a very firm tofu, so holds it shape well for curries and stews.

If you can’t find smoked tofu, a normal firm tofu will also work well in this dish.

Gluten, dairy, nut, egg free. Contains soy. Suitable for vegans and vegetarians.


300g Smoked Tofu (I used Earnest Bean Smoked Tofu)

1 large brown onion, sliced.

1/2 teaspoon of ground cumin

1/2 teaspoon of ground cardamom

1/2 tpeadspoon of ground coriander seeds

2 teaspoons of ground turmeric

1 teaspoon of dried ginger

1 tablespoon of tamarind paste

400 gram can of coconut milk

half a butternut pumpkin (other types of pumpkin will also work well), roughly chopped into 3cm cubes.

1/2 a cauliflower, roughly chopped

1 bunch of English spinach, roots removed, and chopped.

salt to taste

vegetable oil


Cut tofu into 1cm strips. In a large pot, shallow fry tofu until golden in oil about 1/2cm deep, until lightly golden. Remove from pot.

Slice onion, and fry on medium heat in remaining oil for a few minutes, until it starts to soften. Add dried spices, and fry for another minute. Add peeled and chopped pumpkin (about 3cm cubes) to the pot, and stir through.

Pour in coconut milk, and turn to low heat. Cook covered for about 3 minutes. Add roughly chopped cauliflower. Simmer covered for 10 minutes.

Place spinach on top of curry. Cover for 2 minutes, and simmer. Stir through wilted spinach and tamarind paste. Remove from heat.

Stir through cooked tofu, add salt to taste, and serve with steamed rice.

Potato and Cauliflower Soup, with Kale Salsa Verde

It is definitely soup weather in Sydney this week! This is a simple, comforting soup, perfect for rainy days. My children love the mild flavour of the soup on its own. I prefer it with the kale salsa verde to give it a bit of kick.


Potato and cauliflower Soup


6 large potatoes, peeled
5 sticks of celery
2 leeks
1/2 a cauliflower
4 tablespoons of olive oil
Vegetable stock or salt and pepper
Soy Milk or cream if desired


Finely chop celery and leeks. Sauté in olive oil on medium heat in a large pot, for about 5 minutes, until it’s starts to become golden.
Roughly chop potatoes and cauliflower. Add to pot. Add about 6 cups of water or stock, until vegetables are completely covered.
Simmer uncovered for 20 minutes, until vegetables are very tender.
Purée with a stick blender until smooth. For extra creaminess, you can stir through 1 cup of soy milk or cream, but it’s fine to leav this out if you prefer. Drizzle with olive oil and Kale Salsa Verde to serve

Kale Salsa Verde

One bunch of Kale, with stems fully removed
One clove of garlic
Juice from half a lemon
Dried chilli flakes
4 tablespoons of olive oil


Sauté smashed and peeled garlic clove in 2 table spoons of olive oil. Add kale, and cook for about 5 minutes, until the kale is tender. Cover for a few minutes.

In a blender, add cooked kale and garlic, dried chilli (to taste) salt and remaining olive oil. Blend until smooth.

This salsa works well with a variety of soups, and is also great with avocado and eggs for breakfast.

Decadent Chocolate “Mousse” with fresh berries

One of the things I missed most when I embarked on the Coeliac, Food Allergy and Intolerence journey, was desserts and other sweet treats. This chocolate “mousse” is a big hit with my children, and it certainly hits the spot for me as well. It is packed full of goodness and is lovely and rich, so a little goes a long way!

Gluten, dairy, nut, egg and soy free.



1 very ripe avocado

1 large ripe banana

1 table spoon maple syrup (rice malt syrup or honey also work well, you can add extra if you prefer it sweeter)

1/2 teaspoon of vanilla essence

2 teaspoons of coconut oil (this helps add richness and body. You can leave it out if you prefer)

1 1/2 tablespoons of raw cacao powder.

Pinch of sea salt


Place all of the ingedients into a jug or bowl. Blend with a stick blender for a few minutes, until light and fluffy.

Serve with fresh mixed berries.