Gluten Free

Gluten Free Crepes

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These crepes are SOOOOOOOO easy!! You will love this recipe! I used to make these when I worked at the health retreat and I used them for lots of different applications! I’ve tweaked the recipe over time and I think they are perfect now!

You can make the batter the night before and quickly whip up fresh crepes in the morning and use whichever filling you desire! Of course there are so many sweet options but think about mushrooms, spinach and feta, or chicken mushroom and spinach for breakfast! An ideal way to send the family off for the day wiht a nutritious breakfast!

For a gluten free crepe, these are really good! You wouldn’t know they were gluten free. The flour blend I use does a good job of making a smooth, slightly elastic crepe (for want of a better word! Don’t worry though you won’t think you’re chewing on a rubber band!😆)

Just try them and enjoy!

Gluten Free Crepes
Yields 16
Perfect rendition of a traditional french crepe that will please the harshest gluten free critic!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 40g Organic Butter
  2. 4 Organic Eggs
  3. 80g Tapioca Flour
  4. 50g Potato Starch
  5. 50g White Sorghum Flour
  6. 1 Tbsp Honey
  7. 450ml Almond Milk
  8. Extra butter for brushing
Instructions
  1. Place the butter into the Thermomix and melt 1-2 Mins/50º/Speed 3.
  2. Add all the remaining ingredients and mix 30 Sec/Speed 6.
  3. Pour the batter into a jug or bowl and leave to rest for 30 mins- overnight. (The resting time helps the gluten free flours to swell and the batter to become a little easier to work with, but if time doesn't permit you can rest for just 10 minutes and still get a great result.)
  4. Heat a shallow non stick pan or crepe pan over a medium heat. Brush the pan out with a small amount of melted butter or coconut oil just to coat the pan.
  5. Pour in enough batter to lightly cover the base of pan and swirl to cover thinly. (Using a cup measure helps you pour a similar amount into the pan each time...you'll be amazed how little batter you need!)
  6. Cook the crepe for about 1 minute each side or until lightly golden.
  7. Transfer to a plate, cover and keep warm.
  8. Continue cooking the crepes until the batter is finished, brushing with a little melted butter or coconut oil as needed.
  9. Serve the crepes, with any topping you desire. In the picture I filled them with my homemade nutella and sliced banana, creme fraiche and raspberries!
Notes
  1. These can be used for savoury dishes too!! As an example you can make perfect breakfast savoury crepes or crepe stacks with these and they work brilliantly!
Kitch'n Thyme http://kitchnthyme.com.au/

Chia & Almond Fruit Bread

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Chia

I started making the basic version of this bread from Tania Hubbard a while ago and absolutely love it! I’ve made it so many times and have often added sundried tomatoes, feta or cheddar, chives, basil and parsley to the mix for the perfect Mediterranean bread! It’s amazing!

Well recently I was in the kitchen with my good friend from Desperate Healthwives and we got cooking and came up with this one! How delicious is it!!! Well, I mean you probably aren’t too sure as you havent made it yet, but I highly suggest you just get straight off here and go and make it! It’s so quick and sooooo delicious!!

Chia & A Fruit Bread

Gluten free, paleo, vego, whatever diet you follow you are pretty sure to like this one!!

You can substitute some of the dried fruit for extra nuts in the bread. I actually love nuts in there and forgot to add them when I made this loaf, so that’s how the topping came along!

The topping is really delicious!! I really suggest making it! If you’re dairy free, just leave out the butter and sub with a tsp or 2 of coconut oil.

How gorgeous would the be as part of a Christmas breakfast or brunch or with a cheeseboard and berries! Yummo! xx

Chia & Almond Fruit Bread
This is a gorgeous take on a beautiful gluten free, grain free bread....and would be perfect for Christmas breakfast!
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 100g Almonds
  2. 80g Arrowroot
  3. 1 tsp Bicarb Soda
  4. 1 tsp Cinnamon
  5. 1/2 tsp Allspice
  6. pinch celtic salt
  7. 3 Organic Eggs
  8. 2 Tbsp Apple Cider Vinegar
  9. 2 Tbsp Chia soaked in 30ml Water
  10. 1/2 Lemon, zested
  11. 50g Dried Figs
  12. 50g Dried Apricots
  13. 50g Medjool Dates
  14. 50g Walnuts
  15. 20g Butter
  16. 20g Maple Syrup
  17. 1/8 tsp Cinnamon
Instructions
  1. Preheat the oven to 175°C. Grease and line a loaf tin with baking paper.
  2. Place the almonds into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the arrowroot, spices, bicarb and salt and mix 10 Sec/Speed 5.
  4. Add the eggs, vinegar, chia & lemon zest and mix 10 Sec/Speed 5.
  5. Add the dried fruit and mix 5 Sec/Speed 3/Reverse.
  6. Pour into the prepared loaf tin and bake 30-35 Mins or until golden brown and cooked through.
  7. Place the walnuts, butter, maple syrup and cinnamon into the Thermomix and combine 5 Sec/Speed 2.5.
  8. Spread the mixture evenly onto the top of the bread and bake for a further 5 minutes.
  9. Cool completely on a wire rack before serving with butter!
Adapted from Tania Hubbards Chia & Almond Bread
Adapted from Tania Hubbards Chia & Almond Bread
Kitch'n Thyme http://kitchnthyme.com.au/

Gluten Free Granola

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Gluten Free Granola

This yummy granola is so satisfying you will barely notice it’s any different to ‘normal’ granola!

Filled with nuts, dried fruit, coconut, quinoa & rice and mixed together with the lusciousness of butter and honey, its the perfect fast-food option for breakfast.

The quinoa flakes increase the protein content and create a really lovely flavour once baked.

Gluten Free Granola 2

You can leave some of the fruit out if you are watching the fructose sugars, but some in there is nice.

You can use coconut oil in place of the butter if you want it completely dairy free too.

I love having granola in the cupboard as a backup for when time is of the essence or eggs are getting a bit monotonous! It’s just delicious with my creamy homemade Almond Milk

Enjoy, Gabrielle xx.

Gluten Free Granola
Nutty, golden, crunchy goodness!
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Prep Time
10 min
Cook Time
40 min
Total Time
40 min
Prep Time
10 min
Cook Time
40 min
Total Time
40 min
Ingredients
  1. 120g Almonds
  2. 120g Macadamias
  3. 150g Brazil Nuts
  4. 150g Quinoa Flakes
  5. 50g Sunflower Seeds
  6. 50g Pepitas
  7. 30g Chia Seeds
  8. 50g Shredded Coconut
  9. 100g Organic Puffed Brown Rice
  10. 1 tsp Cinnamon
  11. 1/2 tsp Allspice
  12. 50g Cranberries
  13. 50g Dried Dates
  14. 50g Apricots
  15. 150g Organic Butter
  16. 150g Honey
Instructions
  1. Preheat the oven to 180°C. Line 2 large baking trays with baking paper and set 1 aside.
  2. Spread the nuts out evenly over 1 tray and roast for 10-15 minutes.
  3. Place the quinoa, seeds, coconut, rice & spices in a large mixing bowl and stir well to combine.
  4. Place the roasted nuts into the Thermomix and chop 2 Sec/Speed 5. Add to the large mixing bowl.
  5. Place the dried fruit into the Thermomix and chop 3 Sec/Speed 7. Add to the large mixing bowl also.
  6. Place the butter and honey into the Thermomix and cook 2 Mins/50°/Speed 3.
  7. Pour over the dry ingredients and toss well to combine. Spread out evenly over the large baking trays and bake for 15 minutes. Stir well with a spoon and cook for a further 10-15 minutes or until golden brown.
  8. Cool on the trays completely before transferring to airtight containers or jars.
Notes
  1. Serve with your choice of milk, greek yoghurt, coconut yoghurt or atop fresh fruit salad for a nutty crunch!
Kitch'n Thyme http://kitchnthyme.com.au/

Roast Pumpkin & Dukkah Spiced Quinoa Salad w Garlic Yoghurt Dressing

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Roast Pumpkin Quinoa Salad

Let me just paint a picture for a moment of life as a mummy blogger!!….

You have a toilet training toddler and a newly walking baby that are both into everything!!!…albeit, cute and as adorable as anything!…Well, after 3 hours of working on the same thing, you finally get to finish it and EAT!….If any of you out there relate, this salad is worth waiting for!

The weather is heating up and this salad makes the perfect addition to a lunchbox with some boiled eggs, to a BBQ, a picnic or to dinner! Beautiful with Roast Lamb or Grilled Chicken, I’m sure you will enjoy it!

I use my delicious Hazelnut & Macadamia Dukkah. I love how easy it is to make in my Thermomix, including dry roasting the spices first in the same machine! So handy!

Roast Pumpkin Quinoa Salad 2

Quinoa is such a nutritious pseudo-grain! It’s high protein content makes it a really healthy option for kids and adults alike. Its yummy nutty flavour, really makes it so suitable for fresh salads, especially this dukkah spiced one!

The salad ingredients are honestly quite flexible. If you don’t have cucumber, try snowpeas. If you don’t have pumpkin, both carrot or sweet potato will be nice. Radishes would also go beautifully!

To make it completely Dairy Free, use Coconut Yoghurt in the dressing instead of Greek yoghurt.

I’m sure many of you are beginning to pencil ideas for outdoor and festive season entertaining, so add this one to list, it won’t disappoint!

Roast Pumpkin & Dukkah Spiced Quinoa Salad w Garlic Yoghurt Dressing
Serves 6
Beautiful middle eastern flavours combined to make one yummy salad! Make my delicious Hazelnut & Macadamia Dukkah for this salad!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 170g White Quinoa (500g cooked)
  2. 800g Water
  3. 350g Pumpkin, peeled & diced into 1cm cubes
  4. 2 Tbsp Hazelnut & Macadamia Dukkah
  5. 3 Tbsp Olive Oil
  6. 1 Medium Red Onion, cut into thin wedges
  7. 2 Cloves Garlic, peeled & crushed
  8. 100g Cherry Tomatoes, halved
  9. 2 Lebanese Cucumbers, halved lengthways and sliced diagonally
  10. 1/2 Bunch Watercress
  11. 1/4 Bunch Coriander, leaves
  12. 1 Tbsp Olive Oil
  13. 1 1/2 tsp Celtic Salt
  14. 1 Tbsp Lemon Juice
  15. 30g Roasted Almonds, halved
  16. Extra Hazelnut & Macadamia Dukkah for sprinkling
  17. Black Pepper, for grinding
Garlic Yoghurt Dressing
  1. 1 Clove Garlic, peeled
  2. 150g Greek Yoghurt
  3. 1/4 tsp Celtic Salt
Instructions
  1. Soak the quinoa 30 minutes prior to cooking this recipe.
  2. Place the soaked quinoa into the simmering basket. Place the water into the mixing bowl and insert the basket. Cook for 20-25 Mins/Varoma/Speed 2. Remove the simmering basket and set aside to drain. Place the quinoa into a large mixing bowl.
  3. Line a medium baking tray with baking paper. Preheat the oven to 180°C. Place the pumpkin on the tray and add the dukkah and 1 Tbsp of the olive oil. Toss with your hands to coat the pumpkin thoroughly. Place into the oven to roast for 15 minutes or until just tender with a knife. Place into the mixing bowl with the quinoa.
  4. Heat the remaining 2 Tbsp oil in a medium frypan over medium heat. Cook the onion & garlic, stirring for 3 minutes. Add to the large mixing bowl.
  5. Add the tomatoes, cucumbers, watercress & coriander. Add the olive oil, salt and lemon and toss well to combine all the ingredients.
  6. For the yoghurt dressing, place the garlic into the Thermomix and chop 3 Sec/Speed 7. Scrape down the sides, add the yoghurt and salt and mix 5 Sec/Speed 3.
  7. Serve the salad on a large platter, topped with the roasted almonds, the yoghurt dressing, extra dukkah if you desire and a generous grind of black pepper.
Notes
  1. You'll need to make a batch of my delicious Hazelnut & Macadamia Dukkah for this recipe!
Kitch'n Thyme http://kitchnthyme.com.au/

Easter Egg Icecream Cakes – Chocolate, Date & Ginger Cake & Coconut Ginger Icecream

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Easter Egg Icecream Cakes plate up
I came up with these little beauties a few weeks ago! I’d had some silicone easter egg moulds in the cupboard for a long time and I suddenly looked at them and just knew I needed to create some beautiful thing with them!!

Icecream Cakes 3

My mind started wandering and I went through many different options! Suddenly my mind flicked to icecream and I had a massive lightbulb moment of something Icecream Cake!! I got busy in my kitchen creating and what I came up with was delicious! I was/am thrilled!

Ice Cream Cakes lighter

I wanted to make them grain free, paleo, dairy free, refined sugar free, yet full of love and Easter cheer! Of course the obvious flavour at Easter is chocolate so I wanted to have a hint of that, but also something to lighten it up a little! So that’s why I’ve gone with the coconut icecream, and those warm flavours of ginger and chocolate to compliment!Easter Egg Icecream Cake close up

You can drizzle them with some raw chocolate or organic dark chocolate for a little extra decadence!

Ice Cream Cakes iced

I hope you enjoy them as much as we will be this weekend! Happy Easter

Easter Egg Icecream Cakes
Serves 12
Dairy-free, grain-free, sugar-free Easter Egg shaped Icecream Cakes! Something a little different for your easter spread!
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Coconut & Ginger Icecream
  1. 400ml Coconut Cream
  2. 400ml Coconut Milk
  3. 80g Coconut Sugar
  4. 4 Organic Egg Yolks
  5. 1 tsp Vanilla Essence
  6. 20g Glace Ginger
Chocolate Date & Ginger Cakes
  1. 100g Dates
  2. 2 tsp Baking Soda
  3. 80g Almond Meal
  4. 60g Arrowroot
  5. 20g Coconut Flour
  6. 20g Cacao Powder
  7. 2 Tbsp Coconut Sugar
  8. 4 Large Organic Eggs
  9. 100g Coconut Oil
  10. 60ml Coconut Milk
  11. 40g Glace Ginger
Icecream
  1. Place the coconut cream and milk, along with coconut sugar, eggs and vanilla into the Thermomix and cook 8 Mins/90°/Speed 4.
  2. The mixture should be thickened slightly (enough to coat the back of a spoon). Pour into a bowl and place over an icebath to coo,l before placing the mixture into a a shallow container. Cover and place into the freezer for 3-4 hours or until firm but not completely frozen.
  3. Place the ginger into the bowl and chop 5 Sec/Speed 5. Set aside.
  4. Remove from the freezer and cut into small cubes. Place into the mixing bowl and blend for about 20 Sec/Speed 9. Scrape down the sides add the reserved ginger and whip a further 10 Sec/Speed 4.
  5. Spray out 2 x 6 hole (1/3 cup capacity) silicone Easter Egg moulds with coconut or olive oil then pour the icecream into the moulds and freeze for a further 1-2 hours or until firm. Remove from the moulds once frozen and place into a suitable container and place back in the freezer until ready to serve.
  6. Wash out the moulds to bake the cakes in.
Cakes
  1. Preheat the oven to 160°C.
  2. Place the ginger into the mixing bowl and chop 5 Sec/Speed 5. Set aside.
  3. To make the cakes, place the dates into a small bowl covered with boiling water and add 1 tsp of the baking soda. Leave to soften for 5 minutes.
  4. Place the flours, 1 tsp baking soda, cacao powder, sugar, eggs, coconut oil and coconut milk into the mixing bowl. Mix 10 Sec/Speed 6. Scrape down the sides of the bowl.
  5. Drain the dates of the excess water and place into the mixing bowl. Process a further 10 Sec/Speed 6.
  6. Add the ginger and process 5 Sec/Speed 6/Reverse.
  7. Place 2 x 6 hole silicone easter eggs moulds onto a large baking tray. Spray the moulds with coconut or olive oil spray. Pour the batter evenly into the 12 easter eggs moulds (1/3 cup capacity each).
  8. Bake the cakes at 160°C for 20-25 minutes or until cooked through.
  9. Once cooked, leave to cool in the moulds for 10 minutes before transferring to a wire rack to cool completely.
  10. Once the cakes are cooled, slice off the uneven edge so you end up with a flat surface and a 1/2 egg shape from the mould. Reserve those pieces for crumbling onto the plates.
  11. To assemble the cakes, crumble the reserved bits of cake onto plates and top with 1/2 icecream egg, flat side up. Then place 1/2 a cake egg on top of the icecream. You can serve as is or pour over a little organic melted chocolate (if not strictly Paleo) or homemade chocolate.
  12. I like both options! You really see the pretty pattern on the cakes without the melted chocolate, but having the melted chocolate also is very yummy!! So up to you!
Kitch'n Thyme http://kitchnthyme.com.au/