Gluten Free Rhubarb Tartlets

Wow, how time is flying by. It’s already Spring and I’m still dishing out my wintery recipes. Oh well, I guess it’s not too late for those of us further away from the equator. I have no doubt it will be winter down here for another few weeks. In fact, as I write this, I’m peering out the window to a grey and misty darkness. I’m sipping on tea of course because that’s what afternoon’s call for, and I’m day dreaming of sunny days. Not too long now. Glimpses of sunshine are growing in numbers, and my travel to Japan is looming in the now foreseeable future. ‘Foreseeable future’ defined as –rescheduling work meetings because I’ll be in Japan, declining social activities because Japan, not buying anything new because, well you get the picture. Robbie and I are going to Japan in October, and I cannot wait! I’m even considering taking my 'good' camera so I can share my friendly food finds with you on my return – what do you think? Should I broach the food travel blog life?

Rhubarb tartlets

So as Winter has come to an end, so has my collaboration with Pureharvest (sadly). It’s been awesome working with an Australian brand I love, and creating fun new recipes for them, with their great organic products. In case you missed the other recipes and interview, you can check them out here:
Gluten free rhubarb tartlets

This final recipe is one I’m particularly in love with at the moment. Rhubarb is one of the craziest vegetables going around, yet oh so amazing. For something so hardy and tart, it only takes a little bit of love (ie. 15 minutes on the stovetop and a sprinkle of sugar) to transform it into a lusciously vibrant and sweet compote. Which naturally can be turned into delicious desserts like these rhubarb tartlets. What more? Rhubarb is low FODMAP, so it makes the perfect alternative to apple for those of you missing apple crumble and apple pies.

Gluten free rhubarb tartlets

Low FODMAP rhubarb tart

Gluten Free Rhubarb Tartlets
Makes 6

1 1/4 cup buckwheat flour
1/2 cup hazelnut meal
1 tsp ground cinnamon
50g unsalted butter
Pinch of sea salt
2 tbsp rice malt syrup
1 egg

2 tbsp rice malt syrup
500g rhubarb, cubed
Rind of half an orange
1/2 tsp vanilla extract

Optional extras:
1-2 tbsp hazelnut meal
1-2 tbsp rice malt syrup
Yoghurt for serving

Combine flour, hazelnut meal, cinnamon, butter and salt in a large bowl, and crumb together. Add egg and rice malt syrup, and mix to form a soft dough. Wrap and place in the fridge. Grease tins very well with butter. Divide dough into 5 equal balls. Roll out and lightly press the dough into each tartlet tin. Press down around the edges to remove excess, and use the excess on the 6th tart. Bake for 10 minutes.

Place all filling ingredients in a small saucepan on medium heat. Allow to simmer for 15 minutes or until the rhubarb has softened but still holds it’s form. Spoon filling into the cooked tart shells. If you like extra sweetness, then mix together some additional hazelnut meal and rice malt syrup, and dollop on top of the filling. Bake for 10 minutes. Serve with yoghurt of your choice.


Low FODMAP | gluten free | low lactose | refined sugar free 

Coconut and Herb Rice Salad with Caramelised Fennel

I've fallen a bit behind on my four recipes in four weeks promise. Weeks seem to be flying by faster than I can keep up. Work is busy, but fun busy, which is good, and Japlanning (Japan planning) for the end of the year is in full swing. But that means it's looking more like it will be four recipes in five to six weeks, not four! But don't worry, we'll get there! This rice salad is the third of the four recipes I created for Pureharvest as their August Favourite Foodie, this time using their certified organic coconut milk, Coco Quench. The previous two dishes you can find here and here, and the last (but def not least) recipe is coming to you very soon indeed. 

This dish is my absolute favourite rice salad. There is so much to love about it. The slight sweetness of the coconut rice, the crunch of the toasted almonds, the burst of sweet and sour of the barberries, and a big hit of herby goodness. It's the perfect accompaniment to a lovely piece of grilled fish or crispy fried tofu. It caters to many dietary needs - low FODMAP, gluten free, lactose free, vegan - so you can keep all your friends happy and it's a great one to take along to parties. It's also extremely versatile so have some fun and adapt it to your 'main' or mood! Swap fennel for zucchini (or onion, if you're not a fodmapper), almonds for hazelnuts, barberries for cranberries, mint for dill. The options are endless. Just the way I like it :)

Coconut and Herb Rice Salad with Caramelised Fennel
Serves 4

1 cup basmati rice
1 1/2 cup Coco quench (or coconut milk)
Half a fennel, thinly sliced
1/4 cup toasted almonds, crushed
2 tbsp barberries (or chopped dried cranberries)
1 tsp ground cumin
1 tsp ground coriander seed
1/2 tsp ground cinnamon
A handful of mint, coriander and parsley, chopped
A big handful of rocket, roughly chopped
A few glugs of olive oil
Rind and juice of half a lemon
Salt and pepper, to taste

To cook the rice, place rice and coconut milk in a small saucepan with the lid on, bring to the boil then lower to a simmer for 15 minutes. To caramelise the fennel, place in a fry pan on medium heat with oil of choice (I use coconut oil) and stir occasionally until it begins to brown at the edges (about 5 minutes). Cover the pan and leave for about 10 minutes or until the fennel is nice and soft. Prepare the rest of your ingredients and toss together in a large serving bowl, and that's all!


Low FODMAP | gluten free | lactose free | sugar free | vegan

Chocolate Almond Cake

Chocolate Almond Cake
Chocolate Almond Cake

As promised last week, when I shared my delicious Golden Vegetable Fritter recipe, I bring you the second instalment of the four recipes I created for Pureharvest this month, as a part of being their August Favourite Foodie. I have two more really exciting recipes to come for the series, so stay tuned or subscribe to my email newsletter to be the first to know!

So today's recipe is a Chocolate Almond Cake, it's gluten free, low FODMAP, lactose free and refined sugar free. It's also one of those sweets where a small slice goes a long way. It's rich and decadent, and you don't need much to feel satisfied. BUT, if you do happen to want to keep on eating, (because chocolate and we all human) go ahead. This cake is barely a cake in the traditional sense. It's packed with good ingredients, and I'd go as far as saying it's a healthy snack ;) so go ahead and get baking.

Chocolate Almond CakeChocolate Almond Cake

Chocolate Almond Cake
Makes 1 cake, serves 8-12

1 cup almond meal
3/4 cup white rice flour
1/2 cup raw cacao powder
2 tsp ground coffee
1/2 tsp baking soda
1/2 tsp gluten free baking powder
Pinch of sea salt
3 eggs
1/2 cup rice malt syrup
1/3 cup almond milk
1/3 cup coconut oil, melted
70% dark chocolate

Preheat oven to 170C and line an 8-inch springform cake tin with baking paper. Whisk egg whites and half the rice malt syrup until soft peaks form and set aside. Combine dry ingredients in a separate bowl, then add all remaining ingredients and stir until just combined. Fold through the egg whites in three batches. Pour into cake tin and bake for 30-35 minutes. Top with melted dark chocolate or simply crush some over the top whilst the cake is still warm.


Low FODMAP | gluten free | lactose free | sugar free

Golden Vegetable Fritters

 Vegetable Fritters

It’s a pretty cool feeling when your long term hobby turns into working alongside one of your favourite brands (who are also Australian owned and certified organic, yay!). Last month Pureharvest asked me to be their August 'Favourite Foodie' and to create four exclusive recipes for their website. I obviously jumped at the opportunity.

Pureharvest’s rice malt syrup has long been a staple in my house. Ever since discovering it as a substitute to the beloved but too-high-in-fructose-for-me honey, rice malt syrup has become a regular addition to baked goods, dressings, chai lattes, and anything that needs a little sweetness. My slight obsession with rice malt syrup, inadvertently led me to the discovery of their non-dairy milks and other certified organic products. So over the next four weeks, you can look forward to four new Wintery recipes (like this one) over on the Pureharvest website – and also here because I’m pretty excited about them! They're all gluten free, low FODMAP, refined sugar free, lactose free, vegetarian and so good. I hope you enjoy them as much I do!

Vegetable Fritters

Low FODMAP Vegetable Fritters

I've been a bit fritter crazy lately - as you may remember only a few posts ago I shared my favourite Zucchini Fritter recipe. And now, these Golden Vegetable Fritters are my latest addiction. Full of sweet potato, parsnip and kale, they definitely taste naughtier than they are. I've made them with Pureharvest's newest non-dairy milk Golden Quench, which is a turmeric-y coconut milk. Stay tuned (or subscribe to my newsletter) for three more recipes this month!

Gluten Free Vegetable Fritters

Vegetable Fritter

Golden Vegetable Fritters
Makes 10 fritters

1 cup of lightly packed shredded sweet potato
1 cup of lightly packed shredded parsnip
2 cups chopped kale leaves
1/2 cup Golden Quench *
1/2 tsp turmeric powder
1 cup tapioca flour
3 eggs
Salt and pepper
Coconut oil for frying

Prepare all the ingredients, and whisk together in a bowl. Heat oil in a fry pan on medium heat. Pour about half a cups worth of mixture for each fritter into the fry pan, and use a fork to pat down and shape them into a round. Gently stir the mixture every now and then, and keep creating the fritters. Cook both sides for 3-5 minutes or until golden and cooked through.

*If Golden Quench is not available in your country, substitute with a 1/2 cup of canned coconut milk and 1/2 tsp of turmeric


Low FODMAP | gluten free | lactose free | sugar free | vegetarian
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