After several years of digestive issues (which stem right from birth), and a diagnosis of Gastro-oesophageal reflux disease (aka GORD) approx. 15 years ago, I’ve been completely changed what I eat, as well as my eating habits. At the same time, I’ve gotten to know my body and it’s limits, in order to slowly educate myself and what ‘serves me best’ both physically and mentally.
Relux has been a constant, daily struggle for me, in which, although I keep myself medicated from at the most severe of times, I’ve learned that yes, food really is the perfect medicine! From sleeping with phone books under my bed for several years (when they were still relevant), in order to be elevated for some partial relief during the night, to being constantly questioned and picked on for not eating “what everyone else was eating” at social outings or functions, which led to accusations of just ‘trying to loose weight or stay skinny’. I’ve received and heard it all (sometimes I still do), and at the time, did my upmost best to simply deal…
Whilst not diagnosed Celiac, I gained instant relief by choosing to live a Gluten Free lifestyle several years ago – all of which eliminated at least 80-90% of my symptoms instantly, knowing full well which glutenous foods would and/or wouldn’t be my greatest triggers.
In addition, my excessive sweet tooth had not been a great help towards my digestive issues, which is why I’ve only (very recently) decided to go down the ‘sugar-free’ road, and by sugar-free, I’m referring only to refined sugars, as I know myself, the refined sugars have been my greatest weakness and enemy. From poor sleep, to bad skin, tummy-aches and headaches, I just knew I needed to limit my intake, or make every attempt to cut back the refined sugars as much as possible, allowing myself a ‘sugar treat’ on the odd or special occasion.
All of the above combined has fuelled my pre-existing passion for baking and cooking, in order to try new + alternatives to a range of recipes that I can enjoy to satisfy my cravings, but also nourish and benefit my chosen way of living and eating.
I hope you enjoy my Gluten + Sugar free favourites, and I look forward to hearing your feedback!
Lisa x
Raspberry + Coconut Muffins
* 2 cups Almond Meal
* 1/4 Cup Coconut, shredded
* 1 tsp baking powder
* 1 tsp salt
* 3 Eggs
* 2 Tbsp Rice Malt Syrup
* Zest of 1/2 a Lemon
* 2 Tbsp Coconut of Olive Oil
* 1/2 cup Raspberries
METHOD:
1. Preheat oven to 160 degrees C.
2. Combine almond meal, coconut, Oil, salt, baking powder in one bowl.
3. Whisk the eggs for 1 minute before adding in syrup and zest.
4. Transfer wet to dry mix before adding half the raspberries, fold through until combined.
5. Greece small muffin trays before serving putting in the oven for 12-15 minutes or until golden brown. Turn onto cooling tray.
Choc Peanut Butter Cake
* 200 g 85% dark chocolate, coarsely chopped
* 2 cups hot water
* 1 cup coconut oil, softened
* 1/2 cup smooth peanut butter
* 1/4 cup granulated stevia
* 6 eggs
* 2 cups gluten-free self-raising flour
* 1 cup almond meal
* 1/2 cup raw cacao powder (or 100% cocoa powder), plus extra for dusting
* pinch sea salt
METHOD:
1. Preheat oven to 160°C/325°F/Gas Mark 3. Grease a 6cm deep, 22cm round spring-form cake pan. Line base and sides with baking paper.
2. Combine chocolate and hot water in a small saucepan until chocolate is melted and well combined. Beat coconut oil, peanut butter and stevia until well combined.
3. Add eggs one at a time, beating well between each addition. Stir through melted chocolate.
4. In a separate bowl combine flour, almond meal, cacao powder and salt. Add to egg mixture. Combine well.
5. Pour mixture into prepared tin. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Dust with extra cacao if you like.
Banana Bread
* 4 very ripe bananas
* 2 eggs
* 1/2 cup olive oil
* 1/4 cup milk
* 1 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* 1 cup GF plain flour
* 1 cup Almond Meal
* 1 teaspoon baking powder
* 1 teaspoon bicarbonate of soda
* Pinch salt
METHOD:
1. Preheat the oven to 160C or 140C fan-force. Grease and line an 11.5cm x 22cm (base measurements) loaf pan with baking paper.
2. Mash bananas in a large bowl with a fork until smooth. Add eggs, oil, milk and vanilla and stir until combined. Sift flour, cinnamon, baking powder, bicarbonate and salt over banana mixture. Add almond meal. Stir until combined. Spoon into prepared pan and level top with a spatula. Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Carrot + Zucchini Fritters
* 2 zucchinis, grated
* 2 carrots, grated
* 1/3 cup cheddar cheese, grated
* 1/2 cup milk
* 1/2 cup GF flour
* 2 eggs, beaten
* Salt + pepper to season
* 2 tbsp rice bran oil for frying
METHOD:
1. Mix all ingredients together
2. Fry spoonfuls in rice bran oil til golden
lisa scullino 