Gluten-free recipes that actually taste good

Cake recipes

Lemon meringue

30 minutes

Battered and

Indian battered brinjals with chilli oil

20 minutes

Chicken recipes

Chicken kerala

45 minutes

Coconut recipes

Badam (almond) rose-and-coconut milk jelly

3 minutes

Coconut recipes

Fresh coconut and baby marrow noodle salad

Moroccan recipes

Rose harissa

15 minutes

Salad recipes

Refreshing summer salad

25 minutes

Fruity dessert

Roast stone fruit with honeyed cream

35 minutes

Egg recipes

The ultimate fluffy omelette

10 minutes

Biscuit recipes

Back-to-work seed bars

30 minutes

Back-to-work seed bars

Serves 12 to 16

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

30 fresh dates, chopped
3⁄4 cup coconut oil
2 T vanilla extract
1⁄2 cup honey
250 g pumpkin seeds
160 g desiccated coconut
140 g sesame seeds
140 g sunflower seeds
200 g ground almonds
85 g quinoa
75 g gluten-free rolled oats

Method

1. Preheat the oven to 180°C.

2. Mix the dates, oil and vanilla, then add the remaining ingredients and mix by hand until well combined.

3. Press the mixture into a 30 x 45 cm baking tray lined with baking paper.

4. Bake for 30 minutes, then remove from the oven and allow to cool slightly. Chill until set and cut into squares to serve.

Cook’s note: These bars are quite delicate. Serve with Greek yoghurt as a granola.

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Lemon meringue

Indian battered brinjals with chilli oil

Chicken kerala

Badam (almond) rose-and-coconut milk jelly

Fresh coconut and baby marrow noodle salad

Rose harissa

Refreshing summer salad

Roast stone fruit with honeyed cream

The ultimate fluffy omelette

Back-to-work seed bars

Back-to-work seed bars

Ingredients

Method