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Gluten-free chocolate chip biscuits

Switch up your usual flour for coconut flour to make these delicious gluten-free chocolate chip biscuits. Makes: 20 biscuits Ingredients: <ul> <li>⅔ cup of coconut flour</li> <li>⅓ cup of arrow root flour</li> <li>½ teaspoon of baking powder</li> <li>¼ teaspoon of bi-carb soda</li> <li>⅓ cup of coconut or brown sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 eggs</li> <li>½ cup of chocolate chips</li> <li>4 tablespoons of coconut oil, melted</li> <li>4 tablespoons of softened butter</li> <li>3-4 tablespoons of water</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Mix all dry ingredients excluding chocolate chips in a large bowl.</li> <li>In another bowl, mix coconut oil, butter, chocolate chips and eggs.</li> <li>Mix wet and dry mixes together.</li> <li>Add water, mixing to form a batter.</li> <li>Place balls of batter on a lined baking pan five-cm apart.</li> <li>Bake for 14to 16 minutes. Let cool.</li> </ol> Images: Shutterstock

Food & Wine

Gluten-free bride roasted over wedding day menu

A gluten and dairy-free bride has copped a roasting online for sharing what she ate on her special day. According to the New York Post, Sam Cutler, the creator of The Fit Fatale community, revealed everything she consumed on her wedding day in a video on TikTok, including green protein smoothies, salmon and vegetables and gluten, dairy, and sugar-free chocolate wedding cake. Cutler and her husband welcomed guests to enjoy a taco bar during the reception, as well as a rosé that, she emphasised, has a low sugar content. Her video quickly went viral, attracting over four million views on TikTok and more than 3,000 likes on Instagram. Cutler began her fitness and wellness journey about four years ago, she wrote on her website, after she suffered “a severe concussion and brain trauma from a fitness accident”. As she focused on her own health and wellness, she started sharing tips to encourage others to “find balance daily through a healthy lifestyle and stillness”. The content creator described herself as a “health-focused bride”, but numerous viewers felt she’d gone too far. “Your wedding day is supposed to be enjoyable,” one commented on the clip. “Bro ONE DAY IS OKAY,” another stressed. Others dubbed Cutler’s wedding “sad” and “insane”. “Can you imagine going to a wedding and on the tables are anti-bloating gummies?! Byyyyeeeeeeeee,” one person said. One user pointed out the bloat pills, which had been placed on the tables at the reception for guests, explaining it made them “so upset”. Some came to Cutler’s defence, arguing that “she was eating and drinking pretty constantly throughout the day”. “If she’s paying for an expensive wedding then she should eat what she can eat and likes,” one exclaimed. Image credit: TikTok

Body

Man ditches date without a word

A French actor has confessed to leaving his date without saying a word after she said she doesn’t eat gluten or drink wine. Renan Pacheco went out with a woman named Kimberely in Los Angeles who then proceeded to shock him from the beginning of what should have been a lovely dinner. “I arrive at the restaurant, first of all her name’s Kimberley, it’s not my favourite name but it’s fine, she’s pretty, so we sit down and we take the menu and she looks me in the eyes and she tells me doesn’t eat gluten,” he said in a TikTok video. “You don’t eat gluten? But how can you not eat gluten? “Gluten is my life, Kimberley. Gluten is croissant, gluten is baguette, how can you not eat gluten? “So I’m starting to be confused, I’m not going to lie.” Renan wanted to calm down after what he had heard and proceeded to order a glass of wine before he was shocked again when Kimberely confessed to not drinking. “How can you not drink alcohol in your life, Kimberley?” he questioned. “Alcohol is joy … so I’m sorry, I’m sorry if I left. I left the restaurant without saying goodbye. “I couldn’t stay there. I’m sorry, but I couldn’t have a love relationship with someone who doesn’t eat gluten and doesn’t drink wine. I’m sorry, Kimberley.” Viewers were left questioning the date and said Renan did the right thing of leaving. “I can understand [not eating] gluten but alcohol … no, no, no … red flag,” someone wrote. “I’m probably gluten intolerant just like I’m lactose [intolerant] but I eat it anyway because you’re right … it’s life,” another commented. “And then she says she’s lactose intolerant and don’t eat cheese,” someone else commented. Images: TikTok

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Try this gluten free chicken parmigiana

Serves 5 This delicious chicken parmigiana is a fantastic choice for a week night meal. However, it has been specially created to allow those 1 in 7 Australian’s who suffer from IBS (irritable bowel syndrome) to indulge guilt-free. Recipes and images from <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, RRP $39.95). Ingredients <ul> <li>90 g (1⁄2 cup) gluten-free cornflour </li> <li>2 eggs, lightly beaten 180 g (11⁄2 cups) </li> <li>gluten-free breadcrumbs </li> <li>salt and freshly ground black pepper</li> </ul> Directions <ol> <li>Preheat the oven to 180°C. Set out three shallow bowls. </li> <li>Put the cornflour into one, eggs into another, and breadcrumbs, salt and pepper into the last. </li> <li>Coat one chicken fillet in the cornflour, then dip in the egg, and then coat well in the breadcrumbs. Repeat for remaining fillets. 4. Heat the olive oil in a frying pan over a medium–low heat. Cook the chicken for 3–4 minutes on each side or until golden brown. </li> <li>In a small frying pan, heat the tomatoes, parsley and oregano. Cook slowly, stirring occasionally, for 15 minutes. </li> <li>Place the chicken on a baking tray. Top with the tomato sauce and cheese. Cover with foil and bake for 15 minutes.</li> </ol> Tips For more details on Dr Sue Shepherd’s dietetics practice, see her website <a href="http://shepherdworks.com.au/">here</a>. <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, $39.95). Republished with permission from <a href="https://www.wyza.com.au/recipes/chicken-parmigiana.aspx">Wyza.com.au.</a>

Food & Wine

Gluten-free Bumblebees

Almost any dried fruit or nut works in these delicious gluten-free sweet treats, making them a great standby. Adding chocolate to the base takes them to the next level. Makes: 24 Ingredients: <ul> <li>¾ cup dried apricots</li> <li>½ cup glacé cherries</li> <li>¼ cup crystallised ginger</li> <li>½ cup raisins</li> <li>½ cup walnuts</li> <li>½ cup natural almonds</li> <li>1¼ cups desiccated coconut</li> <li>395g tin sweetened condensed milk</li> <li>1 cup coconut thread for coating</li> </ul> Method: <ol> <li>Heat oven to 175°C. Line a baking tray with baking paper.</li> <li>Chop the fruit and nuts quite finely and evenly in size. Place in a mixing bowl with desiccated coconut, add condensed milk and stir until well mixed.</li> <li>Place coconut thread in a shallow dish and, using wet hands, form heaped tablespoons of mixture into balls. Roll in the coconut thread and place on prepared tray.</li> <li>Bake 15-20 minutes until golden.</li> <li>Leave on tray for several minutes before transferring to a wire rack to cool completely.</li> <li>If desired, dip the bases of the Bumblebees in a little melted dark chocolate.</li> <li>Stored in an airtight container, these will keep for a week.</li> </ol> Written by Bernadette Hogg. Republished with permission of <a href="http://www.stuff.co.nz">Stuff.co.nz. </a>

Food & Wine

Should you go gluten-free? A dietitian weighs in

This decade has seen the rise of a new "food fiend" – gluten. With the jury out on fat, and sugar having solidified its place in the "Food Hall of Shame", gluten is the new food component to be villainised. But what exactly is gluten, why is it getting a bad rep and does the general public need to be worried about eating it? The World Health Organisation describes gluten as "the rubbery protein mass that remains when wheat dough is washed to remove starch". Gluten is present in wheat, rye, and barley and is used widely in food processing to give dough the desired baking properties, add flavours, and improve texture. It is naturally present in the make-up of these grains and is not an additive. There seem to be three different types of people who are avoiding gluten in our society: 1) those that have the diagnosed condition Coeliac disease, 2) those that perceive themselves to have Non Coeliac Gluten Sensitivity (NCGS) and 3) those people of the general public that, despite not having any health condition, have cut out gluten (often alongside other foods such as dairy etc.) on a path to purifying their diet. There is a danger here as each of these three groups of people have very different rationale and levels of gluten restriction. By grouping them all together, society risks treating those with Coeliac disease in the same way as those who just try to avoid gluten as much as possible, which can have serious consequences. Coeliac disease is a serious illness where the body's immune system attacks itself when gluten is eaten. This causes damage to the lining of the gut and means that the body cannot properly absorb nutrients from food. Coeliac disease is not a food allergy or intolerance, it is an autoimmune disease. Even traces or crumbs of gluten can lead to serious gastrointestinal symptoms, and long-term inclusion of gluten can lead to increased risk of multiple sclerosis, osteoporosis and infertility. NCGS on the other hand is a less well understood condition where the body experiences similar symptoms to Coeliac disease but does not make antibodies to gluten. It is still being debated whether the gastrointestinal symptoms are caused by gluten or by certain carbohydrates in food (called FODMAPs). This group of people do not have the same long-term health risk as those with coeliac disease and rarely need to restrict their gluten intake to the same degree. Finally, the "diet-purifying" group are making the choice to eliminate gluten, not due to immediate health risks, but for perceived benefits to their health in the future. It is important to remember that when we make the conscious decision to cut out certain foods, there can be implications to our nutrient intake. It has been noted that diets low in gluten also tend to be low in fibre intake, due to restrictions on wholegrain carbohydrates. Fibre has many known health benefits, such as heart health, maintaining a healthy bowel and controlling blood sugars. Switching to gluten-free can also be very expensive and can lead to some anxiety when socialising and eating out. Overall, most people have free choice over what they eat and going gluten-free is not harmful provided fibre and vitamin intakes are maintained by eating from other food groups, such as fruit and vegetables. To summarise, gluten is not a harmful food component for the general public and it is present in foods that contain fibre and nutrients which are actually beneficial to our body. However, for people with Coeliac disease, gluten must be strictly removed from the diet. Being aware of the differences will mean you can relate to and cater for all three groups appropriately, should you ever have to cook for them. Written by Niamh O'Sullivan. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>.

Body

‘Mac and cheese’ pasta

Although this dish contains no cheese, it is bright yellow and creamy, so is reminiscent of conventional mac and cheese. Using gluten-free pasta doesn’t change the texture or taste, because this form of pasta tastes exactly like wheat-based pasta. You can use any shape of pasta, although I prefer the squiggly shapes because they hold onto the sauce well. Cook the sauce first, before you start cooking the pasta, because it will take longer than most pasta varieties to cook. Serves: 4–6 Ingredients: <ul> <li>2 medium carrots, peeled and roughly chopped</li> <li>1 cup peeled and cubed butternut pumpkin (squash), seeds removed</li> <li>1 large onion, peeled and quartered</li> <li>4–5 garlic cloves, peeled and roughly chopped</li> <li>1 cup water</li> <li>1 cup macadamia or cashew nuts</li> <li>1½ cups rice milk</li> <li>juice and rind of 1 large lemon</li> <li>salt, to taste</li> <li>250 grams/9 ounces (dried) gluten-free pasta</li> <li>pesto of choice</li> </ul> Method: 1. In a saucepan, combine the carrot, pumpkin, onion and garlic. Pour over the water and place over a medium heat and cook for 20 minutes, or until the vegetables are tender, then remove from the heat. 2. Meanwhile, combine the nuts, rice milk and lemon juice in a blender (reserve the rind for later use). Blend until smooth and creamy. 3. Add the cooked vegetables to the blender and blend again until the mixture is creamy and smooth. Season with salt. 4. Cook the pasta as per the package instructions. 5. Pour the sauce over the pasta and serve immediately topped with the lemon rind and pesto of choice. Variations <ul> <li>Add a 500-gram (17-ounce) bottle of pasta sauce to the blended sauce before tossing with the pasta to increase nutrient density. Serve with pesto.</li> <li>To make a delicious soup, simply increase the rice milk to 3 cups and add ½ cup tomato paste to the sauce, heating slowly. Serve with pesto.</li> </ul> <img width="119" height="145" src="https://oversixtydev.blob.core.windows.net/media/7265189/book-cover_119x145.jpg" alt="Book Cover" style="float: right;"/> Extracted from Feed Your Brain: the Cookbook by Delia McCabe available from www.exislepublishing.com and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.

Food & Wine

Gluten-free diet can be bad for you if you don’t need it

Many people choosing to go gluten-free are just wasting their money on expensive health foods and could actually be doing themselves damage, according to a new review. The University of Newcastle paper published in the Australian Medical Journal today highlights a recent study from Spain that found only 16 per cent of people who self-reported gluten sensitivity actually showed the symptoms in a proper trial. The sample did not include those diagnosed as having coeliac disease or a wheat allergy. It's estimated only one in 100 people have a confirmed coeliac disease. Lead author Michael Potter said about seven per cent of Australians were avoiding gluten, including a big group which had gastro intestinal symptoms and blamed them on gluten. "Five out of six wheat avoiders are probably not truly gluten sensitive," he said. "The symptoms are usually there for a reason, it's just that gluten is not necessarily the answer." Potter said non-coeliac gluten sensitivity was a "real condition" that had only come to light in the last five years or so. However, a gluten-free diet was right for coeliacs, but not necessarily benign for those who did it for no reason, he said. "It is costly, it's inconvenient and there are even signals in the literature that it may make you more prone to vitamin deficiencies." The review also suggested a gluten-free diet could boost the risk of heart attack or stroke by raising blood pressure, cholesterol levels and body weight. Potter's advice for people who thought gluten was affecting them was to get checked for coeliac disease first. "Self-diagnosis is a dangerous thing to do. Non-specific gastro intestinal symptoms can be due to a whole range of things and modern medicine is able to treat a lot of them. See your GP." He agreed the findings were not good news for the booming gluten-free food industry. "It is big business, there is a lot of popular press touting a gluten-free diet to make you healthier and make you slimmer, but at the moment there just isn't the evidence for that." Christchurch paediatrician, gastro-enterologist, and food allergist Rodney Ford has believed in gluten's non-coeliac impact for years. "There was a time when gluten sensitivity was rubbished by the medical community and they said it didn't exist at all." He said it was interesting that 1 in a 100 Kiwis were now estimated to be affected by coeliac disease, when he was studying medicine the estimate was 1 in 2000. Dr Ford said gluten sensitivity problems were often a slow-burning issue and not easy to pick up in a quick trial. "A lot of my clinic patients who have severe eczema when taken off gluten can take six months to clear of eczema. When you put them back on, it takes about six weeks to come back." He was also more positive about the gluten-free diet when done properly. "It's a way to overhaul your diet. People feel a lot better. You are changing a lot of things, people eat a lot more healthily. They are eating veggies and fruit they didn't have before, and eating less cakes and biscuits. So it's a lifestyle change as well. "Somebody who is eating well and reducing gluten intake, getting fresh fruits and vegetables and going on a mostly plant-based diet is going to be a lot better. "If you swap a croissant for a gluten-free croissant and a bun for a gluten-free bun … you are likely to have a more detrimental diet. You can't blame the gluten-free movement on having a bad diet. Some people not gluten-free have terrible diets." Written by Ewan Sargent. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>.

Body

Gluten-free mandarin almond muffins

The muffins are made using almond meal and cornflower because many people are choosing to go gluten-free for lifestyle choices or they have celiac disease. Mix all the liquids together first and lightly fold in the almond meal and cornflour. Muffins should never be over-mixed. You can top yours with Malibu chocolate ganache and candied orange. To make the latter, she has cut extremely thin slices of citrus fruit, dipped these in caster sugar, placed them on an oven tray and baked them at 150 degrees Celsius for 20 to 25 minutes. "The sugar caramelises around it. You want to get the slices as thin as you can otherwise they will leak too much juice." Makes: 6 Ingredients: <ul> <li>5 eggs</li> <li>250g caster sugar</li> <li>250g ground almonds 250g</li> <li>15g cornflour</li> <li>5g baking powder</li> <li>350g mandarins boiled and blitzed</li> </ul> For the Malibu chocolate ganache <ul> <li>500g dark chocolate</li> <li>250ml cream</li> <li>20ml Malibu (optional)</li> </ul> Method: 1. Place mandarins in a pot with water and cover with a lid and bring to the boil. Simmer for 1 to 1.5 hours until soft and cooked. 2. Allow to cool. Remove pith and blitz in a food processor. 3. Lightly whisk eggs with the sugar. 4. Sieve ground almonds, corn flour, and baking powder and add to the eggs. 5. Mix in with the blitzed mandarins and pour into prepared tins. 6. Bake at 160 degrees Celsius for 30 to 50 minutes, take out, cool on a baking rack, top with chocolate ganache and candied orange. For the Malibu chocolate ganache 1. Chop chocolate into small pieces. 2. Pour cream into a heavy bottom pot and bring to a boil 3. Once the cream comes to a boil, put the chocolate into the cream and allow to sit for a minute. 4. Stir until chocolate is completely dissolved and the ganache is smooth. 5. Cool ganache completely before using. Written by Virginia Winder. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

8 foods you didn’t know were gluten-free

Whether you’re a coeliac or simply sensitive to gluten, you’ll know just how hard it can be at times to find food that won’t upset your stomach. Sure, there are more products out there now than in previous years, but sometimes it can seem almost impossible to find something that’s tasty AND gluten-free. To help you out, we’ve found 10 of the most delicious foods that you might not have known were perfectly safe for gluten intolerant people to eat. 1. Pavlova – Yep, the humble pav doesn’t contain any gluten. Plus, if you want to break it down further, since meringue is gluten-free, any dessert you make with it as the base is also gluten free – provided you use the right toppings. 2. Rice – If your diet involves eliminating gluten, you’ll be happy to hear rice is still allowed. This means rice noodles are also allowed (hello pad Thai). Bring on the stir-fries! 3. Ice-cream – What would we do without ice-cream? Well, if you’re gluten intolerant, you’ll never have to find out. As long as it doesn’t contain “bits” that contain gluten (like biscuits, cookie dough or lollies), it’s good to go. The same goes for frozen yogurt and sorbet. 4. Any alcohol (except beer) – You don’t have to miss out on the festivities just because you’re on a gluten-free diet. Wine, champagne, spirits and even some ciders are safe. If you’re lucky, you might even be able to find a gluten-free beer brand. 5. Cheese – Cheese lovers, rejoice! Most cheeses contain very little or no gluten. To check, simply look at the carbohydrates section of the nutrition label. If there are no carbs, there’s no sugar. 6. Nuts – Unprocessed nuts and seeds are perfectly safe for coeliacs, making almond meal and similar products the perfect alternative to use in baking. 7. Chocolate – Most brands of chocolate are gluten-free – just stay away from those that have gluten-containing ingredients, like lollies and biscuits. Always read the label to be sure. 8. Hummus – Crack out the gluten-free crackers, everyone’s favourite dip is safe for you to eat! Again, check for any gluten-containing ingredients by reading the label. Tell us in the comments below, what’s your favourite gluten-free treat?

Body

Chai carrot cake

This chai carrot cake from The Healthy Convert by Nicole Maree is dairy-free and gluten-free, so anyone can enjoy. But most-importantly it’s delicious! Serves: 12 Ingredients: <ul> <li>30g chia seeds</li> <li>90ml boiling water</li> <li>1 chai tea bag</li> <li>450 g gluten-free plain (all-purpose) flour</li> <li>3 teaspoons baking powder</li> <li>2 teaspoons baking soda</li> <li>2 teaspoons ground cinnamon</li> <li>1/2 teaspoon ground nutmeg</li> <li>1/8 teaspoon ground cloves</li> <li>1/4 teaspoon ground ginger</li> <li>1/2 teaspoon ground sea salt</li> <li>160g grated carrot</li> <li>90g sultanas (golden raisins)</li> <li>80g pistachios, chopped</li> <li>80g walnuts, chopped</li> <li>60g desiccated coconut</li> <li>230g apple purée</li> <li>110g rapadura sugar</li> <li>400ml tinned coconut milk</li> <li>165ml maple syrup</li> <li>2 teaspoons vanilla extract</li> </ul> For the icing/frosting <ul> <li>180g raw cashew nuts</li> <li>100g rapadura sugar</li> <li>2 teaspoons arrowroot powder</li> <li>220g orange sweet potato purée</li> <li>2 teaspoons finely grated lemon rind</li> <li>1/4 teaspoon ground sea salt</li> <li>1 teaspoon vanilla extract</li> <li>1 tablespoon lemon juice</li> <li>1 tablespoon plant-based milk</li> </ul> For the crumble <ul> <li>50g walnuts, chopped</li> <li>40g pistachios, chopped</li> <li>60ml rice malt syrup</li> <li>1 teaspoon coconut oil</li> <li>1 teaspoon cinnamon </li> </ul> Method: <ol> <li>Line the base and sides of two 20cm round springform cake tins with baking paper. Preheat the oven to 180°C.</li> <li>In a small bowl mix the chia seeds and 125ml water. Set aside until thick and gelatinous</li> <li>Infuse the chai tea bag in the boiling water for 10 minutes until strong. Discard the tea bag.</li> <li>In a large bowl, sift flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves, ginger and sea salt together. Add the grated carrot, sultanas, pistachios, walnuts and coconut and mix thoroughly.</li> <li>In a separate bowl, beat the chia seed mixture, apple purée, rapadura sugar, coconut milk, maple syrup, vanilla extract and chai tea with an electric mixer until combined. Add the wet mixture to the dry and stir until just combined. Evenly fill the prepared cake tins.</li> <li>Bake for 1.5 hours or until a toothpick inserted into the centre of the cakes comes out clean. Stand the cakes in the tins for 5 minutes before turning out, top-side up, onto wire racks to cool.</li> <li>For the icing (frosting), put the cashew nuts in a small bowl, cover with boiling water and soak for 30 minutes.</li> <li>Drain and rinse well. Transfer to a high-speed blender or food processor. Add the sugar, arrowroot powder, sweet potato purée, lemon rind, sea salt, vanilla, lemon juice and milk and blend until smooth. Transfer to a large bowl and refrigerate until ready to use.</li> <li>For the crumble, add the walnuts, pistachios, rice malt syrup, coconut oil and cinnamon to a small frying pan over a medium–low heat.</li> <li>Toast until the crumble is golden, fragrant and sticky. Set aside to cool.</li> <li>Sandwich the two cakes together with a thick layer of icing. Smooth the remaining icing over the entire cake. Garnish with the crumble. Slice and serve!</li> </ol> <img width="169" height="235" src="https://oversixtydev.blob.core.windows.net/media/36423/the-healthy-convert-cvr_169x235.jpg" alt="The Healthy Convert CVR (3)" style="float: right;"/>Note: Can be stored in an airtight container in the fridge for up to four days or sliced, wrapped in plastic wrap and frozen for up to one month. This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally.

Food & Wine

Gluten-free red velvet cake

Red velvet will always hold a special place in my heart. This was the flavour and inspiration for my wedding cake. My creation uses beetroot (beet) powder and raspberry purée, which add a rich natural food colouring. Serves: 12 Ingredients: For the cake <ul> <li>180 ml (6 fl oz) plant-based milk</li> <li>30 ml (1 fl oz) apple cider vinegar</li> <li>400 g (14 oz) gluten-free plain</li> <li>(all-purpose) flour</li> <li>280 g (10 oz) rapadura sugar</li> <li>1 tablespoon cacao powder</li> <li>2 teaspoons baking powder</li> <li>1 teaspoon cream of tartar</li> <li>1 teaspoon ground sea salt</li> <li>100 g (3 ½ oz) coconut oil, melted</li> <li>240 g (8 ½ oz) frozen raspberries, warmed and mashed to a purée</li> <li>110 g (4 oz) unsweetened apple-sauce</li> <li>40 ml (1¼ fl oz) lemon juice</li> <li>40 g (1 ½ oz) beetroot powder</li> <li>1 tablespoon vanilla extract</li> <li>100 g (3 ½ oz) fresh strawberries to garnish</li> </ul> For the icing/frosting <ul> <li>130 g (5 oz) vegan white chocolate,</li> <li>melted</li> <li>50 g (1 ¾ oz) coconut butter, melted</li> <li>200 ml (7 fl oz) coconut cream</li> <li>200 g (7 oz) dessicated coconut</li> <li>1 tablespoon arrowroot starch</li> <li>1 teaspoon vanilla extract</li> </ul> Tip: You can substitute 100 g (3 ½ oz) raw beetroot purée for the beetroot powder. If you take this option, you will have to reduce the raspberry purée to 140 g (5 oz) instead of 240 g (8 ½ oz). Method: <ol> <li>Line the base and sides of two 20 cm wide x cm deep (8 in 2 ¾ in) round springform cake tins with baking paper. Preheat the oven to 180°C (160°C fan forced/350°F). </li> <li>Mix the milk and apple cider vinegar in a small bowl. Set aside for 10 minutes.</li> <li>In a large bowl, sift flour, sugar, cacao powder, baking powder, cream of tartar and salt.</li> <li>To the milk mixture add the melted coconut oil, raspberry purée, apple-sauce, lemon juice, beetroot powder and vanilla. Mix well. Add the wet mixture to the dry and mix to combine.</li> <li>Evenly distribute the batter into the prepared cake tins. Bake for 25–35 minutes or until a skewer inserted into the centre of the cakes comes out clean.</li> <li>Let the cakes cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.</li> <li>For the icing (frosting), mix all the ingredients in a high-speed blender or food processor until the icing is smooth and thick.</li> <li>Sandwich the two cakes together using a third of the icing between the layers. Smooth the remaining icing over the entire cake and garnish with fresh strawberries.</li> <li>Slice and serve! Can be stored in an airtight container in the fridge for up to 3 days or sliced, wrapped in plastic wrap and frozen for up to 1 month.</li> </ol> <img width="166" height="230" src="https://oversixtydev.blob.core.windows.net/media/36389/the-healthy-convert-cvr_166x230.jpg" alt="The Healthy Convert CVR (1)" style="float: right;"/> This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

4 delicious gluten-free foods

Zoe Bingley-Pullin is a chef, nutritionist and <a href="https://www.sunrice.com.au" target="_blank">SunRice</a> health ambassador. Eating gluten-free doesn’t mean you have to feel restricted when it comes to choosing healthy food. With the rise in popularity of gluten-free eating, the array of food options that fall under the gluten-free realm are vaster than ever before (and more delicious!). Below are some simple, everyday ingredients that are tasty, versatile and completely gluten-free: Quinoa Although quinoa has been around for years, many of us are unaware that it’s actually gluten-free and a safe, healthy grain alternative. Not only does quinoa have a multitude of nutritious advantages, it’s also considered to be a superfood as it contains all the essential amino acids, which means that it is an excellent source of protein. Quinoa is extremely high in fibre, much higher than any other grain and is a source of magnesium and folate, which assist with muscle relaxation, regulating calcium levels, activating vitamins B and D, and cell and muscle health. Consumed as part of a balanced diet, quinoa is a complex carbohydrate and essential wholegrain, which can help increase energy levels – a perfect snack to avoid the 3pm slump! My kale power salad which is a combination of kale, sweet potato, quinoa, delicious and avocado is a simple recipe which is absolutely delicious. Rice Rice tends to shock people with its gluten-free status. A minimally processed complex carbohydrate and a versatile cooking ingredient, it’s a perfect pantry staple for anyone wanting to eat gluten-free. There are so many varieties of rice, which have different nutritional benefits and are incredibly versatile – a great addition to a range of different dishes and cuisines. My favourite variety is <a href="https://www.sunrice.com.au/consumer/products/everyday-rice/brown-medium-grain-rice/" target="_blank">SunRice brown rice</a> as it is a fantastic source of protein and fibre. I like to use brown rice to spice up a salad, or as a side in a Beef Ragu, or even to enhance a flavorsome soup! Potatoes Great news! Our much-loved comfort food and side dish is gluten-free. Not only is a spud delicious on a cold winters day, it is a fantastic ingredient packed with nutritional benefits. Potatoes are full of antioxidants, vitamins and are a source of natural fibre, which is good for healthy digestion. Potatoes are a versatile ingredient and a canvas to many a meal. Depending on whether you prefer your potatoes mashed, baked or roasted they’re a great gluten-free addition to perk up your weekday lunch or the hero in a suppertime comfort meal this winter. However, it’s really important to be careful with how you cook your potatoes, as some cooking oils and preparation methods use wheat flour/thickeners which aren’t gluten-free. If you’re eating out, be sure you ask. Beans Beans and mash - what could be a better gluten-free combination? Both of these ingredients tend to get forgotten by those who choose to eat a gluten-free diet. However, the variations of beans are enormous. Black beans, kidney beans, lentils, garbanzo beans - the list goes on. Beans are part of the legume family, which are ‘heart healthy’ being low in fat, a source of complex carbohydrates, protein and fibre they’re also a perfect option for vegetarians. Beans can provide health benefits by filling your stomach, balancing blood sugar levels and are also good for digestive purposes. They are extremely adaptable ingredients that can be added to many different dishes (they also have a long shelf life and are extremely economical, which is great!). I like to include beans in a chunky vegetable lentil soup, as a filling in a healthy Mexican burrito bowl, or even as the hero ingredient in gluten-free black bean brownies. Make sure to check the label correctly to make sure the beans haven’t been subjected to gluten cross contamination. These four tasty gluten-free ingredients are all extremely practical and can be used in a variety of dishes, whether you choose to use them as a base or hero element of your dish – get creative and have a little fun whilst doing so. And the perfect foundation for a comfort food kind of night as the weather starts to cool!

Body

Gluten-free date crumble slice

This date crumble slice is a gluten-free and vegan dessert that is full of flavour and texture. Beware, it might not last very long! Makes: 6 large slices or 12 small slices Ingredients: <ul> <li>320 g (11 ½ oz) dried dates, pitted and roughly chopped</li> <li>50 ml (1¾ fl oz) maple syrup</li> <li>80 ml (2½ fl oz) freshly squeezed orange juice</li> <li>165 g (6 oz) raw walnuts</li> <li>145 ml (5 fl oz) tinned coconut milk</li> <li>1 teaspoon vanilla extract</li> <li>80 g (2 ¾ oz) coconut sugar</li> <li>345 g (12 oz) gluten-free plain (all-purpose) flour</li> <li>¼ teaspoon ground sea salt</li> <li>1 teaspoon ground cinnamon</li> <li>½ teaspoon bicarbonate of soda (baking soda) </li> </ul> Method: 1. Preheat oven to 180°C (160°C fan forced/350°F). Line the base and sides of a 17cm by 17cm square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal. 2. Combine the dates, maple syrup and 120 ml of water in a medium saucepan over a medium–high heat. Bring to the boil, stirring frequently, for about 3 minutes or until the dates are pulpy. Remove from heat, stir in the orange juice and set aside to cool. 3. Pulse the walnuts in a food processor until a flour forms. Set aside in a large bowl. 4. Blend the coconut milk, vanilla and sugar in a food processor until combined. Add the flour, sea salt, cinnamon, bicarbonate of soda and walnut flour. Process until a dough forms, being careful not to overmix. 5. Evenly press three-quarters of the dough into the base of the prepared pan. Spread the date mixture over the top. 6. Crumble the remaining dough mixture over the date mixture so the dates are completely covered, pressing the dough gently into the date mixture with your fingertips. 7. Bake for 30–35 minutes, or until golden. Allow to cool completely in the tin. 8. Remove from the tin and slice. Store in an airtight container in the fridge for up to a week. Note: <ul> <li>You can replace the walnuts with gluten-free oats to make this recipe nut-free.</li> </ul> <img width="165" height="205" src="https://oversixtydev.blob.core.windows.net/media/36250/taste-for-life-animals-australia-book-cover_165x205.jpg" alt="Taste For Life (Animals Australia ) - Book Cover (1)" style="float: right;"/> This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Gluten-free mini caramel tarts

These mini caramel tarts are not only delicious but will also help you out if you need to serve up a yummy dessert for different diets. Dairy-free, gluten-free and vegan this treat will be a crowd pleaser for everyone. Makes: 12 mini tarts Ingredients: Base <ul> <li>40 g raw sunflower kernels</li> <li>60 g raw almonds</li> <li>200 g gluten-free plain flour</li> <li>½ teaspoon psyllium husk powder</li> <li>1 teaspoon ground cinnamon</li> <li>125 g coconut oil, solid</li> <li>55 g coconut sugar</li> <li>½ teaspoon vanilla extract</li> <li>85 g coconut yoghurt</li> </ul> Caramel <ul> <li>240 g coconut sugar</li> <li>520 g tinned coconut cream</li> <li>60 g coconut oil</li> <li>1 tablespoon cornflour</li> <li>30 ml plant-based milk</li> <li>1 teaspoon ground sea salt</li> <li>2 teaspoons vanilla extract</li> </ul> Topping <ul> <li>80 g vegan milk chocolate melted</li> </ul> Notes: <ul> <li>You can replace the cornflour with arrowroot starch if you’re avoiding corn.</li> <li>You can also replace the coconut yoghurt in this recipe with Greek yoghurt if dairy isn’t your enemy.</li> </ul> Method: 1. Pulse the sunflower kernels and almonds in a food processor until finely chopped. Add the flour, psyllium husk powder, cinnamon, cold coconut oil and coconut sugar. Process until the mixture resembles fine breadcrumbs. 2. Add the vanilla and coconut yoghurt. Process until the mixture starts to come together to form a smooth dough. Turn the mixture out onto a large piece of plastic wrap, shape into a disc and cover with plastic wrap. Refrigerate for 1 hour to rest. 3. For the caramel, mix the coconut sugar, coconut cream, coconut oil, cornflour, milk and salt in a medium saucepan over a low heat. Whisk until the sugar has dissolved. Bring the mixture to a simmer and cook for 10–15 minutes, stirring frequently, until thickened. 4. Remove from the heat, then add the vanilla, mixing well. Set aside to cool for 15 minutes. 5. Preheat the oven to 180°C (160°C fan forced/350°F). Lightly brush a 12-hole standard muffin tin with coconut oil. 6. Divide the dough into 12 equal portions, then evenly press into the muffin holes, covering the base and sides. 7. Fill each tart base with two teaspoons of the caramel and smooth the surface. Bake for 20–30 minutes or until the tart cases are golden and set. 8. Remove from the oven and set aside to cool in the tin for 30 minutes. Drizzle each tart with melted chocolate and refrigerate for 2 hours. Remove from the muffin tin and serve. Will keep in an airtight container in the fridge for up to 3 days. <img width="125" height="174" src="https://oversixtydev.blob.core.windows.net/media/36015/the-healthy-convert-cvr_125x174.jpg" alt="The Healthy Convert CVR" style="float: right;"/> This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Gluten-free muffins

These muffins are really simple to make and you can easily whip up a batch on a lazy weekend morning. I sometimes prepare all the ingredients the night before and surprise my family on a weekday morning. You can use two eggs instead of the polenta and psyllium husks, but reduce the coconut milk by three tablespoons, and the dried fruit can be substituted with some chopped nuts. Leave the muffins in the tins for about 20 minutes before removing them so that they can become a little firmer. Like all fresh preservative-free, gluten-free baked goods, these muffins are best on the day they are made. Makes: about 12 muffins Ingredients: <ul> <li>Coconut oil</li> <li>1 cup almond or hazelnut meal</li> <li>1 cup Gluten-free Flour</li> <li>2 teaspoons gluten-free baking powder</li> <li>1 teaspoon ground cinnamon</li> <li>1 tablespoon polenta</li> <li>1 tablespoon psyllium husks</li> <li>½ cup coconut oil</li> <li>¼ cup pure maple syrup or coconut nectar</li> <li>1 teaspoon pure vanilla essence (vanilla extract)</li> <li>2 medium bananas</li> <li>1 cup coconut milk, at room temperature</li> </ul> Method: <ol> <li>Preheat the oven to 170°C</li> <li>Lightly oil a 12-hole muffin tray with coconut oil. In a large mixing bowl, mix the almond or hazelnut meal, flour, baking powder and cinnamon until thoroughly combined. In a separate bowl, add the polenta, psyllium husks, coconut oil, maple syrup, vanilla, bananas and coconut milk and mix until thoroughly combined.</li> <li>Pour the wet ingredients into the flour mixture, add any extra ingredients of your choice such as dried fruit or chopped nuts, and stir until well combined. The liquid should be well absorbed but don’t over-stir the mixture as it will get ‘gluggy’ because of the psyllium husks.</li> <li>Evenly distribute the mixture into the muffin holes filling them up to the rim and bake for about 18–20 minutes until the muffins are lightly golden.</li> </ol> <img width="180" height="222" src="https://oversixtydev.blob.core.windows.net/media/34408/feed-your-brain-cover_180x222.jpg" alt="Feed Your Brain Cover (2)" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/">www.exislepublishing.com.au</a> and wherever great books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Gluten-free vanilla biscuits

These delicious biscuits are crispy and filling and much healthier to eat than the store-bought varieties that are full of fats, sugar and gluten. Makes: About 30 cookies Ingredients: <ul> <li>½ cup coconut or olive oil</li> <li>1 cup gluten-free flour</li> <li>½ cup arrowroot or tapioca flour</li> <li>2 cups pecan nuts, finely chopped</li> <li>½ cup unsweetened desiccated coconut</li> <li>1½ teaspoons gluten-free baking powder</li> <li>½ teaspoon sea salt</li> <li>2 teaspoons pure vanilla extract (vanilla essence)</li> <li>½ cup pure maple syrup or coconut nectar</li> </ul> Method: <ol> <li>Preheat the oven to 160°C</li> <li>Melt the coconut oil by placing it in a small saucepan over a very low heat.</li> <li>In a large mixing bowl, combine the flours, pecan nuts, coconut, baking powder and salt.</li> <li>Add the vanilla, maple syrup and coconut oil to the flour mixture and stir with a large spoon until a dough forms. It will be a little dry, but will quickly get softer when you roll it into balls due to the heat from your hands.</li> <li>Take small pieces of the dough, roll into small bite-sized balls and place on a baking tray lined with baking paper. Press each ball with a fork to flatten them and bake in the oven for 8–10 minutes until lightly golden.</li> <li>Turn off the oven, open the door and leave the cookies in the oven for about 10 minutes. Remove the cookies from the oven and leave to cool completely before storing in an airtight container.</li> </ol> Variations: <ul> <li>Add ¼ cup dark choc chips (at least 70 per cent cocoa solids or more) that contain unrefined sugar to the dry ingredients and toss well in the flour before adding the wet ingredients.</li> <li>Add cranberries or currants in the same way as the choc-chips above.</li> <li>Replace the pecan nuts with almonds and add 1½ teaspoons pure almond essence (almond extract) to create ‘marzipan’ cookies.</li> </ul> <img width="177" height="218" src="https://oversixtydev.blob.core.windows.net/media/34309/feed-your-brain-cover_177x218.jpg" alt="Feed Your Brain Cover (1)" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html" target="_blank">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a> and wherever great books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Gluten-free shortbread

This gluten-free shortbread is a delicious, light dessert option that everyone can enjoy. It’s easy to make and perfect for a light, sweet summer snack. Ingredients: <ul> <li>135g gluten-free flour</li> <li>20g icing sugar</li> <li>Pinch salt</li> <li>125g butter</li> <li>Three large strawberries (diced)</li> </ul> Method: <ol> <li>Sieve dry ingredients, rub in butter and knead lightly until smooth.</li> <li>Press on to greased tray, cut into desired shapes and prick with fork.</li> <li>Bake at 150 degrees Celsius for about 40 minutes or until light in colour.</li> <li>Add freshly diced strawberries and enjoy.</li> </ol> Have you ever tried something like this? Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Written by Virginia Winder. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Image credit: <a href="http://www.stuff.co.nz">Stuff.co.nz</a> / Grant Matthew Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/shortbread-with-flaked-almonds-and-cranberries/">Shortbread with flaked almonds and cranberries</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/shortbread/">Shortbread</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/peanut-butter-sultana-oat-cookies/">Peanut butter, sultana and oat cookies</a>

Food & Wine

Gluten-free strawberry cheesecake

This gluten free strawberry cheesecake is a decadent, delicious dessert that everyone can enjoy. It truly is the perfect way to end a memorable meal. Ingredients: <ul> <li>250g gluten-free biscuit crumbs</li> <li>125g butter, melted</li> <li>10g leaf gelatine</li> <li>30ml lemon juice</li> <li>250g cream cheese</li> <li>90g icing sugar</li> <li>10g Lemon zest</li> <li>1 vanilla pod </li> <li>400ml whipped cream</li> <li>100g strawberry compote (chopped fine) filling</li> <li>650g strawberry compote</li> </ul> Method: <ol> <li>Mix melted butter and biscuit crumbs together and press into 20cm round tin. Refrigerate.</li> <li>Soak gelatine in cold water and allow to soften.</li> <li>Beat cream cheese and icing sugar until soft. Mix lemon juice, zest and vanilla together, drain gelatine and add to lemon juice. Heat mix gently until gelatine is dissolved.</li> <li>Stir lemon juice/gelatine mix into cream cheese, add strawberry and fold in whipped cream.</li> <li>Place on top of base and allow to set.</li> <li>Once set place remaining strawberries on top and garnish with fresh mint.</li> </ol> Have you ever tried a cheesecake like this? Written by Virginia Winder. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Image credit: <a href="http://www.stuff.co.nz">Stuff.co.nz</a> / Grant Matthew Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/01/peach-raspberry-cheesecakes/">Peach and raspberry chilled cheesecakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/blackcurrant-upside-down-cheesecake/">Blackcurrant upside-down cheesecake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/">Strawberry white chocolate cheesecake</a>

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