What do you do with three overripe bananas? You make banana bread, that’s what. But this is a banana bread that has no milk, no gluten and no eggs. A food free quickbread: a gluten-free, dairy-free, egg-free. You can even leave out the sugar, if you want to. Best of all, it’s quick and easy to make.
Cooking for people who can’t eat grains, including wheat, can be a challenge when it comes to snacks and finger foods. It’s all very well to keep putting out those celery and carrot sticks on the table, but sometimes, you just want to do more for people. These linseed crisps do just that.
This cake—a cake with no sugar, a little honey, and lots of zucchini and cocoa—is a sugar-free mud cake. Sure its still cake, but it’s a healthy cake on the cake scale of things.
This cake is such a last-minute throw-it-together affair. It’s quick, easy, doesn’t need any icing, and it tastes great.
The choclatey chocolatedness of this cake has to be tasted to be believed. It’s amazing. Its rich, just-crumbly-yet-muddy texture has knocked another long-term family favourite chocolate cake off its perch. That’s how good this is.
This summer pasta salad of smoked salmon, avocado, fennel, lime and preserved lemon managed the high accolade of ‘my favourite pasta salad ever’. It’s easy to make and filling. You can also leave out the pasta for an easy, grain-free option.
Salt free, sugar-free, gluten-free biscuits for a morning tea? It’s easier than you think with these almond unsweet biscuits. With just two ingredients, they’re so easy to make they’ve instantly become part of our emergency morning-tea repertoire.
Broccoli soup with almonds and leek makes a delicious entree or even a light dinner: just have more if you’re still hungry!
‘Food free’ is a label we invented for a very restricted diet one of our relatives was forced to endure for a few months: no gluten, no egg, no dairy, no legumes, no nuts, no spices. It’s pretty limiting, especially if there’s a demand for, oh, a birthday cake for a child. We still have food…
This cake is so easy to make: just toss everything into the bowl, mix and bake. No fuss, no problems, and a perfect cake every time.
It’s the dead easy version of our almost-easy-mix spicy-topped apple cake from a few weeks ago.
The search for healthy snacks has been part of our quest to avoid refined sugar. Malar’s healthy cookies—biscuits without egg, oil, butter or sugar—are an excellent and delicious energy biscuit that would be ideal for a mid-morning school snack, or they might be great for extra energy on the bushwalking trail. I’ve even been known to sneak a few for a pre-breakfast (followed up with fruit, of course), and they are indeed delicious.
The lemon in this cake lemon gives it a delicious tang that goes oh so well with a good cup of tea or coffee. The cake also rises fairly evenly, so it’s very easy to make a layer cake just by making two and sandwiching them together with whatever takes your fancy. But we usually just make a single cake, decorate it with dark chocolate chips, and cut the cake into 1-inch squares round each chip to give delicious little bit-sized serves.
Once you discover how easy it is to make your own preserved lemons, you’ll then be on a mission to find ways to use them. We have two recipes in one here: both use garlic, parsley and preserved lemon, and one adds in dried mushrooms and cashew cream to fill out the flavour. You could also use normal…
This crumble is our easy-to-make dessert of choice. The tartness of the rhubarb is offset by the sweetness of the apple, so you don’t need to add any extra sugar to the filling. The crumb is a mixture of oats, coconut, honey and olive oil, whizzed in the food processor for just a few seconds.
When you just need a chocolate cake to keep the family happy, this is it. There are no special ingredients: everything this cake needs is almost always in the cupboard. And best of all, everyone likes it. I’ve taken this to parties, church fetes, work morning teas, playgroups, you name it. It’s always a hit.
Brussels sprouts aren’t everybody’s favourite dish, but I love them. The beauty of this dish is that you can enjoy them with the sweetness of caramelised onions, and there is no need for oil. You can also cook it all on the stove top, which is great if you don’t want to fire up the oven.
If you’re looking for an easy-mix cake, then this would be it if you use eggs. Pureed apple, used instead of egg, makes the baking a bit fiddlier, but it also cuts down on the amount of refined sugar needed in the cake mix. A sprinkle of sugar and spices across the top give a tasty, crusty substitute for icing. It’s always been well received, and no one has ever thought they were missing out.
If you’re on the search for a kale salad then look no further. This one is perfect, with the flavours of orange and fennel balancing the kale. They’re naturally sweet, so there’s no need for any kind of extra sweetener: you can leave your honey and maple syrup in the cupboard and just enjoy.
The combination of honey and cinnamon in this cake fools a lot of people into looking for the ginger. There is no ginger, but they still all love it anyway. The egg-free version opens it up to a wider audience, especially in settings where you might have children with egg allergies running around.
The other good thing about this cake is that it takes about 10 minutes to mix and half an hour to bake, making it useful for those “Oh no, I need a cake for today!” moments.
This is a great, not-too-sweet alternative for breakfast. If you’re not a morning person, this is an easy way to prepare polenta for breakfast. No boiling and stirring in a saucepan with the resulting mess and washing up. No, just a quick soak in boiling water (the polenta, not you), and a microwave zap of rhubarb and it’s done.