Banana choconut porridge

Serves 2

½ cup of wheat free oats, this is found at Woolworths in the health section ( see note below)


1 banana, mashed, you can leave some of the banana to slice as a garnish

1.5 tbsp your favourite nut butter, I use ABC spread

1 T raw cacao powder

1 cup your favourite milk, almond, oat, almond, coconut, hemp, cows milk

Serve with rice malt syrup, honey or maple syrup if you like.



Method

Put everything in a pot except the syrup and simmer for 4-5 minutes until thickened, and oats are cooked. Serve with banana slices and syrup of your choice.

Note:

Do oats contain gluten?

Oats naturally contain a type of gluten called Avenin that is different to the type of gluten you find in wheat, rye, barley and triticale.

Now if you talk to the Coeliac Society of Australia, they say about 4 in 5 people with Coeliac Disease can tolerate oats. We say the easiest thing to do is read the Coeliac Society position statement on oats and seek medical advice on whether this applies to you.

If you’re lucky enough to be able to tolerate the gluten found in oats, the tricky bit is finding oats that haven’t been contaminated by wheat or other grains. Often, all the stuff is grown together at the same farm, processed by the same equipment and transported by the same trucks!

Freedom Foods Oats are tested to ensure that gluten from wheat is not detected (ie., they are non contaminated).

Chocolate brownie bites

Gluten-free

Makes 16

 Ingredients

 

½ cup rice flour

½ cup gluten free flour blend

¼ tsp baking powder- make sure it is a gluten free one

150g dark or milk chocolate- check to make sure it is gluten free

100g butter

2 eggs at room temperature

2 tbsp cacao or cocoa powder

Pinch of salt

Method

Preheat oven to 180C, or 170 fan-forced

Lightly grease 16 spots in your baby muffin tray-these come with 24 muffin holes.

You can make bigger sized ones but will take longer to cook. You can make one big one as well. I have not added extra sugar as I think they are sweet enough. Taste your mix and add sugar if you need to.

Melt butter and choc together, beat then add your room temp beaten eggs in a stream into the chocolate mix. Sift the flours, cacao, baking powder and salt. Pour in the choc mix and beat until well combined. Then using a spoon fill 16 muffin holes with the mix. Bake for 5-6 minutes, they will be gooey in the middle, but get a little less gooey as they cool. If you don’t want them gooey cook for 7-8 minutes. Store in an airtight container at room temperature.

4 ingredient chocolate shortbread

Ingredients

 

125g softened butter

½ cup coconut sugar

3 tablespoons raw cacao

½ cup coconut flour (approx.)

Method

Preheat oven to 150° c

Cream butter and sugar together until light and fluffy, fastest way is with a hand beater or similar. Mix in sifted cacao, then stir in ½ cup coconut flour, you may need a little more or less, it should come together like dough, and not be too sticky. Place onto a greased tray and press down with your hands to make a square shape and divide in 9 or 12 biscuits using a palate knife, fish slice or similar, no need to separate and they won’t expand. Bake for 25-30 minutes-they do not brown. Let them cool on tray.

Coconut chocolate scented with cinnamon and maple syrup

Ingredients

50g shredded/desiccated coconut

3 tbsp raw cacao powder

2 tsp ground cinnamon

2 tbsp coconut oil

4 tbsp butter

2 tbsp maple syrup

Method

Melt butter and coconut oil in a pot. Then add the rest of the ingredients and mix well. Pour onto a tray lined with baking paper and put in the fridge to firm up then you can cut into squares, or you can put in chocolate moulds. These can be left on the bench or stored in the fridge depending on if you prefer your chocolate firm or soft. Instead of the coconut you could use something puffed like puffed rice, puffed millet etc…you can also put chopped dried fruit such as craisens, dates, figs etc..