• 4 Large eggs
• 200 grams of gluten free chocolate
• 200 grams of gluten free butter/margarine
• 1 cup of caster sugar
• 1 cup of gluten free flour
• 100 grams of nuts of your choice

Place broken up chocolate and margarine in a microwave safe bowl and heat for 1 minute or until all melted.

Combine caster sugar and egg.

Add melted chocolate, mix well then add gluten free flour and nuts and mix well.

Line a baking dish with foil and poor in brownie mix.

Bake on 180 C for roughly one hour, or until a skewer comes out clean.

Allow to cool, then refrigerate for 1 hour or until the bix is firm.

•  Gluten free corn tortillas
• 1 can four bean mix
• 1 can tomato puree
• 1 large zucchini chopped
• 1 large red pepper (capsicum) diced
• 1 large onion peeled and diced
• 5 cloves of garlic peeled and diced
• 2 teaspoons of chili flakes
• 2 teaspoons of curry powder (make sure its gluten free)
• 1 teaspoon of paprika
• Grated cheese

Fry onion and garlic in oil until brown, add spices then zucchini and red pepper fry for a few minutes.

Add tomato puree. Drain and rinse beans and add to pan, cover and simmer for 20 minutes.

Meanwhile, grill one side of corn tortilla, flip add cheese and grill until melted.

Fold tortilla in half and fill with burrito mix.

Serve and enjoy

90 grams butter
1/3 cup sugar
1 egg
1 large banana
1 teaspoon lemon juice
1 ¼ cups of gluten free self raising flour
1/3 cup plain yoghurt
2 tablespoons finely chopped walnuts
Beat butter and sugar until light and creamy. Add lightly beaten egg, the peeled, mashed banana and the lemon juice. Fold in dry ingredients and yoghurt. Stir in half the chopped walnuts, mix until smooth. Spoon mixture into greased and greased paper lined 25 cm x 8 cm (10in x 3 in) bar tin, sprinkle with remaining walnuts.

Bake in 180C oven for 40 minutes or until a skewer comes out clean. Allow cake to cool 5 minutes in tin, turn out and cool on wire rack. When cold, cut into slices, serve with butter.

• 6 eggs
• 4 potatoes peeled and grated
• 1/2 red capsicum/pepper de seeded and diced
• 1 red chili diced
• 1 large brown onion peeled and diced

Fry onion, chili and potato until the potato is a little soft. Remove from heat and allow to cool a little.

Beat eggs and stir in potato mixture until well combined.

Place mixture back into the frying pan and cook for a few minutes until slightly firm. Remove from heat and place under a hot grill or oven for a few minutes until browned and firm.

Serve as is, or with diced coriander on top.

• 3 large sweet potatoes peeled and roughly chopped
• 1 large can of tomatoes
• 2 celery sticks diced
• 2 zucchini diced
• 2 carrots peeled and diced
• 1 can of red kidney beans drained and rinsed
• 1 can of chickpeas drained and rinsed
• 1 large onion peeled and diced
• 2 garlic cloves peeled and diced
• 2 red capsicums/peppers de seeded and diced
• 1 red chili diced
• cheese
• gluten free breadcrumbs

Place sweet potato in saucepan and over with cold water. Bring water to the boil and simmer for 10 minutes or until soft.

Meanwhile fry onion, garlic and chili until browned. Add all other ingredients except the sweet potato. Simmer for 10 minutes or until the vegetables are soft and the sauce has thickened.

Put vegetable mixture in a deep oven dish and spread evenly. Mash sweet potato and layer over vegetables.

Grate cheese and combine with gluten free breadcrumbs. Sprinkle over sweet potato and bake for 20 minutes or until brown and crispy.

Vegetables listed can be substituted with vegetables of your choice.

• 500 grams of lean mince beef
• 6-8 large potatoes
• 1 large onion
• 1 cup of peas (frozen or fresh are fine)
• 1 carrot
• 3 tomatoes
• 2 garlic cloves
• cheese
• gluten free breadcrumbs
• 3 teaspoon of curry powder

Pre heat oven to 200 C

Dice onion and garlic, fry until lightly browned, add paprika and fry for another minute. Add mince beef and cook until browned.

Dice tomatoes, peel and dice carrots. Add tomatoes, peas and carrots and cook for another 5 minutes.

Peel and chop potatoes. Place potatoes in a saucepan and cover in cold water, boil water and allow potatoes to simmer for 15 minutes or until soft. Drain and mash potatoes, add a little milk and margarine if desired.

Place mince mixture in a deep oven proof dish and spread evenly. Layer mashed potato over the mince and spread evenly.

Grate cheese and combine with gluten free breadcrumbs. Spinkle over the potato and bake on 200 C for 20 minutes or until brown and crispy.

• 1 tablespoon oil

• 1 clove garlic, crushed

• 1 onion, chopped

• 2 tablespoons of curry powder (make sure its gluten free, I use ‘Keens traditional curry powder’)

• 300g kumara, peeled and diced

• 1 red capsicum, seeds removed and chopped

• 1 x 400g can, chopped tomatoes

• 250g packet frozen spinach, thawed and squeezed

• 2 cups of brown rice

• 1 egg, beaten

• 2 cups of grated cheese

• pinch ground turmeric

• 2 cups gluten free breadcrumbs (buy from a health food store or make your own by toasting and grating gluten free bread)

• ¼ cup chopped fresh coriander

Preheat oven 200°C and grease a deep ovenproof dish.

Heat oil in a frying pan, add garlic and onion and cook until slightly browned. Mix curry powder with a little hot water, add to pan and cook a further 5 minutes adding water of necessary.

Add in kumara, capsicum and tomatoes, cover and simmer 10 minutes.

Remove lid and stir through spinach. Cook for a further 5 minutes or until sauce has reduced and thickened.

Meanwhile, cook rice in microwave, according to packet instructions. Place into a bowl and cool slightly before stirring egg and half of the grated cheese.

Place rice into oven dish and press down to compact. Layer vegetable mix over rice.

Mix together remaining cheese, turmeric, breadcrumbs, coriander,  sprinkle over the top of vegetables and bake for 20 minutes or until the top is brown and crispy.

• 1 chicken breast
• 1 bunch of rocket
• shaved parmesan cheese
• 1 punet of cherry tomatoes
• lemon juice
• olive oil

Grill chicken breast and slice into thin strips. Wash rocket and halve cherry tomatoes and combine with chicken. Dress with a little olive oil and lemon juice. Serve topped with shaved parmesan.

• 1 1/2 cup of gluten free flour (I use white wings brand)
•  2 eggs
• lemonade (I know it sounds weird but the carbonated liquid helps the dough form properly)

Mix the flour and egg together and add enough lemonade to form a smooth thick dough.

Add sauce and your desired toppings (I like capsicum, asparagus, pineapple, cheese and chili flakes but you could add anything to suit your tastes).

• 1 can of lentil (or you could prepare them from scratch of you’d prefer).
• 1/2 large red onion
• 1 garlic clove
• 1 red capsicum/pepper
• 1 punet of grape tomatoes
• 1/2 bunch of large leafed parsley
• lemon juice
• olive oil
• cracked pepper

Drain and rinse the canned lentils.

Dice onion, capsicum, parsley and garlic. Halve tomatoes. Combine all ingredients and add olive oil, lemon juice and pepper to taste.

If you fancy a little more in your salad, you can add grilled zucchini, sweet potato or other vegetables of your choice.