Recipes

You will notice that some of the recipes listed below mention SGF Flour (Simply Grain Free). SGF Flour is a mixture of grain free flours that came about by much trial and error, finding out which flours worked best. The recipe/combination of flours used can be found in our cookbook and is used extensively throughout the book. You can substitute other grain or gluten free flours, but you may get a slightly different result. Please lookup the Pantry Section on this site for more information about some of the different ingredients used in our cookbook.

Here are a couple of new recipes, that aren’t in the cookbook.

Apricot and Peanut Butter Balls

Apricot-&-peanut-butter-Balls

Apricot and Peanut Butter Balls

These are quick and easy to make and very yummy.

Gluten, grain, soy, sugar, egg, dairy free.

Ingredients

2 cups of desiccated or shredded coconut
2 cups of almond flour/meal
1 cup of chopped dried apricots, they can be soaked to soften them
3/4 cup of honey/agave
1/4 cup of peanut butter
1 tsp vanilla
1 tsp lemon juice
pinch salt

Method

Combine all ingredients in a bowl and mix well. Roll the mixture into the required size balls. Put some desiccated coconut in a bag, put the Apricot and Peanut Balls in the bag and roll the balls around in the bag to cover with coconut. Simple, easy and yum :)

Cheese and Chive Crackers

Cheese-and-Chive-Crackers

Cheese and Chive Crackers

These are a quick easy nice savoury moreish cracker, hard to eat only one.

Gluten, grain, soy, cane sugar, dairy free

Ingredients

2 cups almond flour/meal
1 cup grated cheese
1 tbsp chives
2 tbsps olive oil
1 egg

Preheat oven to 150 degrees

Method

Put all the ingredients in a bowl and mix well. Half the mixture and roll out each half on baking paper. Place grad wrap over the top of the dough to roll dough out, this way the dough will not stick. Roll dough out fairly thin approx. 2mm-3mm. Place each half on a baking tray and with a sharp knife mark with lines all the way across about 1 inch apart in one direction and then do the same in the other so they are like little diamonds. These will break apart easy once they have been cooked. You can sprinkle sea salt or sesame seeds over the crackers at this point.

Bake in a slow oven, 150 degrees, for approx. 25 mins. They will brown up and become crisp. If you want softer crackers don’t cook for as long.

Slide the crackers with the baking paper onto a cooling rack to cool. Once cool simply break apart on the diamond lines.

These will keep in an air tight container for up to a week, if they last that long. And freeze really well.

Great to eat on their own or serve with cheese, dip, hummus etc.

Chocolate Muffins

Chocolate-Muffins

Chocolate Muffins

A lovely moist, chocolaty muffin that is gluten, grain, cane sugar, cow’s milk dairy, soy free

Ingredients

1 cup almond meal
1 cup flax
½ cup coconut flour
½ cup cocoa powder
2/3 to 1 cup coconut sugar
1 tsp. bi-carb
1 tsp. vanilla powder or essence
½ cup coconut oil or other vegetable oil
2 eggs
1 ½ cups goat’s milk or milk substitute like almond or rice milk

Preheat oven to 180 degrees, grease a 12 hole muffin tray

Method

Put all the dry ingredients in a bowl and mix thoroughly. Add in oil, eggs and milk, mix well. The coconut flour really absorbs the liquid so the mixture will be a very thick consistency.

Spoon mixture into muffin tray, using a ¼ cup measuring cup makes this easy. Bake in oven for 30 mins.

Variations: You could also add chocolate chips or carob. Try a mixture of dark and white chocolate.

Make into a chocolate cake and top with icing/frosting or dust with powdered/icing sugar.

Bacon and Eggs with a twist

Bacon-and-Eggs-with-a-twist

Bacon and Eggs with a twist

Gluten, grain, soy, sugar, cow’s milk free

Ingredients

6 eggs
1/3 cup goat’s milk or other milk
6 short cut bacon rashers
½ cup SGF Flour or other grain free flour
½ cups almond meal
½ cup pressed grated goat’s cheese, or other cheese
3 spring onions or ¼ to ½ an onion
1 tbsp. chopped fresh parsley or 1 tsp. dried parsley
1 tbsp. chopped fresh chives or 1tsp. dried chives
Pinch/shake of sea salt

Preheat oven to 180 degrees

Method

Crack eggs into a bowl; add diced bacon, grated cheese, chopped finely spring onions, chives, parsley, salt and milk. Whisk together, while still whisking slowly add, almond meal and then the SGF flour.

Add mixture to a muffin tray, using a ¼ cup measure is about the right amount per muffin, makes 10-12 depending on muffin size.

Bake in the oven for 30 min’s. Can be eaten warm or cold, these freeze really well. Actually prefer to eat these cold.

Gingerbread Men

Gingerbread-Men

Gingerbread Men

A great recipe to get the kids to help with, these are a favourite with all the family.

Gluten, grain, soy, cane sugar and dairy free

Ingredients

4 cups almond flour
1 tsp. bi-carb
3 tsp. ginger
2 tsp. mixed spice
2/3 cup agave nectar or maple syrup or honey
30g Nuttelex or butter
1 egg

Preheat oven to 150 degrees, line a biscuit tray.

Method

Mix dry ingredients together. Melt Nuttelex and mix with the agave nectar, add this and the egg to the dry ingredients and mix well into dough. Cover and put in the fridge for a couple of hours.

Roll dough between baking paper on the bottom and glad wrap on the top. Roll to about 2 to 3 mm thick. Cut the dough into shapes with a ginger man cookie cutter or other shapes. Dip the cutter into water every now and then so the dough doesn’t stick. Between batches place the remaining dough back in the fridge.

Place ginger bread men or shapes onto a line biscuit tray and bake at 150 degrees for approx. 15 min. This will vary depending on the size of the cookie.

Note: Making the dough thicker and cooking a bit shorter time with make the cookies chewy, thinner and cooking longer will make them more crunchie.

You could also use a different nut flour, like hazelnut, if you prefer. Leave plain or decorate with dried fruit and icing. Enjoy!

Quick and Easy Pizza

Quick and Easy Pizza

Gluten, grain, soy, sugar, and cow’s milk dairy

Ingredients

1 ½ cups SGF flour
1 cup almond meal
¼ tsp salt
½ tsp guar gum
1/3 cup olive oil
2 eggs
Milk

Preheat oven to 200 degrees. Spray Pizza tray with non-stick oil.

Method

Mix all the ingredients in a bowl; add a little milk if the mixture seems a touch dry, should be a bit sticky, let it sit for a 5 to mins. To make 2 small pizza’s to fit the Baby Webber Q Pizza tray of 26cm, divide the mixture into half, one half for each pizza. You can use one half and freeze the other half for next time. Or use the whole lot on one big pizza.

Roll or press the dough onto a greased pizza tray. (See tip) Spread tomato paste or your preferred pizza sauce over the base. Top with shaved ham, pineapple pieces and goats/sheep cheese. Or normal cheese if you can have it. Or decorate with your favourite toppings.

Bake in the oven or Baby Webber Q for approx. 20mins

Tip: Spread some glad wrap over the pizza dough so it doesn’t stick to your hands or roller or put your hand into a plastic bag and press onto the tray.

Note: See the section on BBQ ovens to see how to set your BBQ up to use it as a pizza oven.

Shortbread

Shortbread

Gluten, grain, soy, sugar, dairy, egg free

Ingredients

1 1/2 cups SGF flour
1 1/2 cups almond meal
1/3 to 1/2 cup fructose
250g Nuttelex or butter

Preheat oven to 140 to 150 degrees. Line some biscuits trays with baking paper.

Method

Cream Nuttelex and 1/3 cup to 1/2 cup fructose (depending on your taste) together, add in SGF flour and almond meal.

Using a piping bag with decorative nozzle, pipe mixture into decorative shapes onto the trays, or spoon on and pat down with moist fingers. Bake in slow oven for approximately 25mins depending on your oven.

Tip: If you use only 200g of Nuttelex you can roll them into balls and then flatten to make shortbread rounds.

Note: Piping them onto trays was a bit of a killer on the hands, the first lot I rolled them into balls and flatten them. Both were nice, the piped ones with more butter were a wee bit nicer, more like the real thing.

Apricot Balls

One for the kids, they will even have fun making them.

Gluten, grain, soy, sugar, dairy and egg free

Apricot Balls

Ingredients

Dried Apricots
Dessicated coconut
Agave nectar, honey or maple syrup if sweetener is needed

Method

Whiz the apricots in a food processor until all chopped and stuck together. Add a sweetener if required as sometimes dried apricots can be a little tart. Roll in coconut and put in the fridge, easy.

Caramel Nuts

Yummo. This is so nice, I can’t stop eating it, new one I just made up :) so exact quantities and times not quite sorted, yet!

Caramel Nuts

Gluten, grain, soy, sugar, dairy and egg free

Ingredients

Your choice of nuts, I used 1 cup raw Almonds, ½ cup Pecans cut in half, ½ cup Macadamia pieces, ½ cup Peanuts (don’t use if allergic), 2 tbsps Sunflower Seeds, 2 tbsps Pepitas. The Sunflower seeds and Pepitas make it healthy :)
Approximately 40g Nuttelex
Maple Syrup

Heat oven to 200 degrees.

Method

Mix all the nuts together in a bowl, in your desired quantity of each nuts/seeds. Add melted Nuttelex or butter and maple syrup; give it all a really good covering. Spread over an oven tray lined with baking paper. Spread mixture out over the paper. Bake in oven until it’s all bubbling away. I can’t give exact time as I wasn’t keep watch on the time.

I can’t give exact quantities of the maple syrup I was pouring more in as I went along until it seemed right.

Once cool break it up into pieces and enjoy.

Cheese, Chive and Onion Rolls

Cheese,-Cives-&-Onion-Rolls

Cheese, Chive and Onion Rolls

Gluten, grain, soy, sugar, cow’s milk free

Ingredients

1 1/2 cups SGF flour
1 cup grated goats or sheep’s cheese (a strong tasting cheese)
3/4 tbsp chives
3/4 tbsp dried onion
Pinch salt
1/2 tsp bi carb
1/4 cup melted Nuttelex (butter)
2 eggs
2 tbsp goat’s milk if needed

Preheat oven to 220 to 230 degrees, line or grease an oven tray.

Method

In a bowl mix all dry ingredients together. Add grated cheese, melted Nuttelex and eggs. Mix well and add goat’s milk, will be as sticky mix. Roll into 1 1/2 – 2 inch balls and flatten slightly. Bake in the oven for 10 -15 mins until golden brown, made 8.

Cut in half and serve warm with a little butter or Nuttelex, very yummy.

Note: you can add normal cow’s milk cheese or soya cheese whatever suits your needs.

I actually cooked these ones is a Baby Q Webber, which is a little outdoor BBQ with a lid.

Toasted Muesli

Toasted Muesli

This is gluten, grain, soy, dairy, egg and sugar free

Ingredients

1/2 cup almond flakes
1/2 cup coconut flakes/chips
1/2 cup pecan pieces
1/4 cup sunflower seeds
1/4 cup pepitas
1 1/2 tbsps of pine nuts
1/2 cup sultanas
1/2 cup currents
1/2 cup chopped dried apricot or apricot pieces
1/2 cup chopped dried apple

Preheat oven to 200 degrees, line a tray with baking paper.

Method

Combine the nuts, seeds and coconut flakes in a bowl. Combine the dried fruit in another.

Spread the nut and seed mix over the oven tray and toast for approximately 8 mins depending on your oven, so things are starting to brown slightly. Add the dried fruit and mix together, put back in the oven for 2 more mins just enough to bring out the flavour of the dried fruit. Any longer and the fruit will dry out and be chewy.

Serve with sliced banana and your choice of milk or yoghurt, can also add any other fruit like blueberries.

You can add buckwheat puffs, amaranth puffs, quinoa puffs, rice bubbles or corn puffs whatever you can have. They are not added as Kate can’t eat them.

Tasty Tomato Sauce

This is a new recipe that Judy has come up with.

Tasty Tomato Sauce

This is gluten, grain, soy, sugar, dairy and egg free

Ingredients

800g Tin of peeled pure tomatoes no added anything
420g Tin of apple
½ Chopped onion
Sea salt and pepper to taste
1 tbsp of fructose
2 tbsps of white vinegar

Method

Combine all ingredients in a pan and bring to the boil, simmer for 10 – 15 mins until liquid is reduced. Take off the stove top and let the mixture cool. Once cooled whiz in a blender until smooth, spoon mixture into small glass bottles or containers and freeze.

You can thicken the sauce with a little potato flour if needed. You can also add more fructose or other sweetener to your taste

This is a very tasty sauce and not acidic.

Cookbook

The following recipes are in the cookbook.

Best Ever Muffins

Best Ever Muffins

These are grain, gluten, soy, sugar, dairy free and are an author’s favourite.

Ingredients

1 cup SGF flour* or other grain free flour
½ cup almond meal
½ cup flax meal
½ cup currants
½ cup sultanas
1/3 cup shredded coconut
2 tsps mixed spice
1 slightly heaped tsp bi-carb
½ cup grated zucchini, press gently in the cup
1 generous cup grated carrot, usually a large carrot
2 large eggs
¼ cup olive oil or ¼ cup coconut oil
Slightly heaped ½ cup apple sauce with no added sugar
Slightly heaped 1/3 cup St. Dalfour all fruit apricot jam
¼ cup fruit Juice if required

Pre heat fan forced oven to 180 degrees and spray muffin tray with Olive Oil.

Method

Mix all dry ingredients together; add grated carrot, zucchini, eggs, apple sauce, apricot jam and oil, mix well together with a wooden spoon. It will be a fairly thick mixture, not running like a cake mix, add a little fruit juice if the mixture seems too dry. This can depend on the size of the eggs and how generous you were with the slightly heaped cup of apple sauce and apricot jam

Spoon the mixture straight away into the greased muffin trays I find using ¼ cup from your measuring cups works very well. Do not let the mixture sit, makes 12 Muffins. Cook for approx. 20 – 25 mins or until nicely browned on the top.

Cool on cooling tray. These muffins are best kept in a container in the freezer, just pull out one to eat and defrost in the microwave for 25-30 secs depending on your microwave or let defrost on the bench. These travel well in your hand bag so you can take your morning or afternoon tea with you.

Tip: You can add 2 or 3 mashed bananas instead of the carrot and zucchini. Try diced apricots or raisins. Add chocolate chips for an extra special treat.

You can make muffin pre mixes by mixing all the dry ingredients, put into a freezer bag and store in the freezer ready for use.

* SGF flour is a mixture of grain free flours that came about by much trial and error, finding out which flours worked best. The recipe can be found in our cookbook and is used extensively throughout the book. If you use other grain or gluten free flours you may get a different result.

Milkshake

Smoothie

This is a low calorie milkshake and coming into summer this makes a refreshing and yummy drink any time of the day.

Milkshake

This is Grain, Gluten, Soy, Sugar, Cow’s Milk and Egg Free

Ingredients

1 banana
Handful of frozen blueberries
8 Ice cubes
Goat’s milk

Method

Put banana, blueberries, ice cubes in a blender jug, top up to the 1 cup mark with goat’s milk. Set blender to smoothie setting or blend until nice and frothy.

Pour into a glass and enjoy.

Tip: You can substitute chocolate, strawberries add vanilla, mix it up a bit, great as a treat or afternoon tea.

You could use Soy, Rice or any other milk substitute.

Shepherd’s Pie

Shepherd’s Pie

This is grain, gluten, soy, sugar, egg, cow’s milk free and is an author’s favourite.

Ingredients

I kg of lean mince
2 tbsps of dried onion flakes
1 tbsp dried basil
1½ tbsps dried parsley
1½ tbsps dried chives
1½ tsps curry powder
1 Jar of tomato paste (I usually use 500g jar and use approx. half)

Topping

4 to 5 large potatoes
2 to 3 tbsps of Nuttelex
Salt and pepper to taste
Dash of goat’s milk
Grated goat’s cheese optional

Pre heat fan forced oven to 180 degrees.

Method

Mix mince with herbs and approx. 250g of tomato paste, adjust to your taste, in a microwave proof bowl. Cook in microwave for 3 mins and then give it a good stir getting rid of any big pieces. Cook another 4 mins and give it another good stir and cook for a further 10 mins.

Peel potatoes and chop into smallish pieces, cook in the microwave until they are soft. Mash potatoes, with Nuttelex, salt and pepper to taste and a bit of milk. Adjust milk or add more butter until you are happy with the consistency and taste.

Get a square or rectangle oven proof bowl, line the bottom with the mince and top with the potato and grated cheese if you would like.

Bake in the oven for 20 mins until the top is nice and brown.

Tip: This is a favourite in our family, but if there is any left if freezes well. You can also make them it in ramekin dishes.

Yum Yum Balls

Yum Yum Balls

These are grain, gluten, sugar, dairy, egg free and another author’s favourite

Ingredients

200g dates
100g figs
100g sultanas
100g currents
100g raisins
300g dried apricots
3 tbsps sunflower/ pepitas mix (see below)
2 tbsps flax meal
½ cup almond meal
Desiccated coconut to roll balls into

Sunflower/ Pepitas Mix

With a food processor or hand whiz ground equal portions of sunflower seeds and pepitas, store in an airtight container.

Method

With a food processor or other type of processor process each of the above dried fruit until they are chopped up into very fine pieces. You may have to do them individually depending on the size of you processor. Combine all fruit add dry ingredients and mix well, easier with a food processor or a big mixer.

Roll into balls and roll into desiccated coconut, makes 30-35 depending on size, Store in the fridge.

Tip: These store in the fridge for a long time, but watch the kids, these are a favourite. For Christmas make little logs and stars using a cutter.

Simple Plum Sauce

Simple Plum Sauce

This is gluten, grain, soy, sugar, dairy and egg free

Ingredients

I tin or Jar of Goulburn Valley Plums with no added sugar.

Method

Drain off the juice and put into another bowl. Take seeds out of plums and then whiz the plums up in a food processor. You can add a bit of Maple Syrup or other sweetener if the plums are a bit sour. Pour into small jars or sauce bottle. Only keep out what you can use in the next week and freeze the rest.

This goes great with chicken or as a topping on ice-cream.

Tip: Use the juice to make jelly

Plum Jelly

Plum Jelly

This is gluten, grain, soy, sugar, egg and dairy free

Ingredients

2 cups of juice use the juice from a tin of plums and add any other fruit juice with no added sugar to make up to 2 cups.
1/2 – 3/4 tbsp gelatine depending on how firm you like it
Fructose

Method

Heat up ½ cup of juice in the microwave until hot but not boiling over. Mix the gelatine with the warm juice until dissolved. Mix with the rest of the juice add a little fructose, if required to sweeten to your taste and pour into jelly moulds, you can add some fruit in the bottom and refrigerate until set.

All the photographs and recipes on this site are protected by copyright © Kate Myers and Judy Hendren. simplygrainfree.com. All rights reserved.

Gingerbread Men/Cookies

A great recipe to get the kids to help with, these are a favourite with all the family.

Gluten, grain, soy, cane sugar, dairy free

Ingredients

4 cups almond flour

1 tsp. bi-carb

3 tsp. ginger

2 tsp. mixed spice

2/3 cup agave nectar or maple syrup or honey

30g Nuttelex or butter

1 egg

Preheat oven to 150 degrees, line a biscuit tray.

Method

Mix dry ingredients together. Melt Nuttelex and mix with the agave nectar, add this and the egg to the dry ingredients and mix well into dough. Cover and put in the fridge for a couple of hours.

Roll dough between baking paper on the bottom and glad wrap on the top. Roll to about 2 to 3 mm thick. Cut the dough into shapes with a ginger man cookie cutter or other shapes. Dip the cutter into water every now and then so the dough doesn’t stick. Between batches place the remaining dough back in the fridge.

Place ginger bread men or shapes onto a line biscuit tray and bake at 150 degrees for approx. 15 min. This will vary depending on the size of the cookie.

Note: Making the dough thicker and cooking a bit shorter time with make the cookies chewy, thinner and cooking longer will make them more crunchie.

You could also use a different nut flour, like hazelnut, if you prefer. Leave plain or decorate with dried fruit and icing. Enjoy!

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