gluten free

Gluten free recipes to make at home.

Delicious home made almond & honey muesli recipe

~ danib@eatmystreet.net ~ 1 Comment

Home made almond & honey muesli recipehome made almond & honey muesli recipeThis is a simple and really delicious recipe for home-made almond & honey muesli.

I have been buying muesli in a box from the supermarket for a long time, but after messing around with a few home-made nut bar recipes, I discovered that it was really very easy to make my own muesli too.

When I make my own muesli I know exactly what goes into it and I can have it exactly how I like it. Continue reading →

Spicy Sweet Potato Soup with Coconut Milk

~ danib@eatmystreet.net ~ 2 Comments

Roast sweet potato soup with coconut milk

Spicy Sweet Potato Soup with Coconut Milk

A delicious new soup recipe that combines a few of my favourite things; sweet potato, coconut milk and a little spice. Yum!

I just use a store bought red curry paste for this but you could have a go at making your own curry paste if you were really keen.

The roasted red capsicum gives this dish a lovely sweetness. Roasting the sweet potato has a similar effect and the two flavours combined create a lovely depth of flavour.

I made a pot of this earlier in the week and then ate it for lunch every day. The curry paste gives it a little heat and keeps it interesting but does not overwhelm the other flavours.

Why not try my two ingredient flatbread recipe to go alongside it for a perfect lunch?

Simple Flatbread Recipe 

I hope you like it.

Dani

Roast sweet potato soup with coconut milk

Spicy Sweet Potato Soup with Coconut Milk
 
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A great sweet potato soup recipe using coconut milk and curry paste.
Author:
Recipe type: Soup
Cuisine: Modern Australian
Ingredients
  • 500 g of sweet potato, peeled and sliced into 1cm thick discs
  • 1 red capsicum, cored and de-seeded
  • 1 red onion roughly chopped
  • olive oil to coat
  • 500 ml of vegetable stock
  • 200ml of coconut milk
  • 1 tablespoon of red curry paste
Instructions
  1. Place the sweet potato, capsicum and red onion in a baking dish. Cover with olive oil and toss until all coated. Bake 190 degrees celsius for 45 minutes or until vegetables are all cooked through. Be careful not to burn anything as this will cause bitterness in the soup.
  2. When the vegetables are nearly cooked through, add 2 tablespoon of a mild oil to a large saucepan and add in the curry paste. Cook over low heat until heated through and aromatic.
  3. Add the vegetable stock to the saucepan and then add the roasted vegetables.
  4. Blitz thoroughly with a stick blender until the soup is all smooth.
  5. Add in the coconut milk and blitz lightly again. Season to taste.
Notes
You can peel the red capsicum if you prefer. Once roasted through the skin should just slip off.
Be careful with the way you cut your vegetables as you want them to cook evenly.
If there are any charred pieces of roasted onion or veg then do not add them to the soup as they will cause bitterness.

Want to hear the good news about the health benefits of sweet potato, including Vitamin B6, Vitamin C and more?

Take a look here. 

Eat My Street is a website dedicated to good food for the good life. We publish recipes, Melbourne food news, interviews, stories and more. We also love talking about soup and tea and gardening and community. Go on, click on a little green link and read a little more. Or visit us on Facebook to keep up to date with events.

Looking for more great recipes?

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French food worth catching the train for.

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Brunch worth catching a plane for.

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Home-made Nut Bar Recipe

~ danib@eatmystreet.net ~ 1 Comment

Home-made Nut Bar Recipe

Home made nut bar recipe

I am a little bit of a nut bar addict.

When I have a busy day coming up I tend to pop one into my handbag “just in case” and then I definitely, always end up eating it. Nut bars make for a simple, gluten-free, protein rich, snack on the run.

I eventually decided I had better find my own recipe so I could be sure of the ingredients. This recipe is a mega mix combination of a few different recipes that I have tried, utilising some of my own favourite nuts and seeds. The syrup-y mix is inspired by an Annabel Langbein recipe.

These were yummy and they keep in an airtight container in the pantry for ages.

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Home-made Nut Bars

Delicious and nutritious nut bars that you can make yourself at home. 

Course Snack
Cuisine Modern Australian
Keyword Nut Bar
Prep Time 10 minutes
Cook Time 10 minutes
Cooling 3 hours
Total Time 30 minutes
Servings 12 serves
Author danib@eatmystreet.net

Ingredients

  • 2 cups of rolled oats
  • 1 cup of cashew nuts
  • 1 cup of pumpkin seeds
  • 1/2 cup of sesame seeds
  • 1/2 cup of Chia seeds
  • 1 cup of dried cranberries
  • 120 g butter
  • 6 Tablespoons of honey
  • 6 Tablespoons Raw sugar
  • 1/3 of a cup of peanut butter

Instructions

  1. Mix the nuts, oats and seeds (except the Chia seeds) together on a baking tray and bake in a moderate oven for 5- 10 minutes.
  2. Add to a large bowl, sprinkle in the dried cranberries and Chia seeds and stir to combine.
  3. In a small pot, melt together the butter, honey, sugar and peanut butter.
  4. Stir as it heats and simmer for 5 mins on a low heat.
  5. Add the sauce to the nut and oat mix and stir thoroughly. Transfer the mixture into a lined slice tray and press flat.
  6. Cool in the fridge for 3-4 hours or until completely set.
  7. When cool, cut into bars and enjoy.

 

In case anyone is interested, I did play around a bit with the recipe in an attempt to decrease the amount of sugar-y syrup. The result was I ended up with a lovely “crumble” topping that could be added to yoghurt or milk, but definitely not a bar. They syrup holds it all together and is thus a necessary part of the recipe. Oh well, that was a yummy week for breakfast at my house. 🙂

Home made nut bar recipe

I hope you enjoy making it and eating it too.

Happy Eating.

Dani xx

Eat My Street is dedicated to “good food for the good life” in Melbourne and beyond.  We share recipes, reviews, interviews and more.

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FullSizeRenderCocoa and birdseed no-cook slice recipe. 

 

 

 

FullSizeRenderDani B is food writer from Melbourne. She loves to cook and discover new places to eat and markets to visit. She lives tucked in tightly at the base of the Cardinia foothills in Melbourne’s South-East. You can find out more by going here. 

 

Cocoa and Birdseed No-Cook Slice Recipe

~ danib@eatmystreet.net

 Cocoa and Birdseed No-Cook Slice Recipe

No-Cook Slice Recipe

This is a lovely gluten free, no cook slice recipe shared with me by author extraordinaire Cecily Paterson.

I think of it as my “magic slice” because you kind of just blitz together a whole lot of healthy ingredients and voila, you have slice.

Simple, quick and super healthy this is a winning recipe.

I hope you like it too. 🙂

Happy Eating.

Dani

Raw Cocoa and Birdseed Slice
 
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Author:
Ingredients
  • 1 cup of dates
  • 1 cup of a mix of any of the following: buckwheat, almonds, cashews, pumpkin seeds, sesame seeds, coconut pieces or anything else you think would go in well.
  • 2 tbps coconut oil
  • 2 tbps cocoa
Instructions
  1. Combine the chopped dates, seeds, nuts and coconut (depending upon your choice) in blender and blend for 30 seconds.
  2. Add the coconut oil (this must be in liquid form) and cocoa. Pulse until a smooth even consistency is achieved.
  3. Press into a tupperware slice container and set in the fridge.
  4. Eat when it’s firm.

 

Beetroot Hummus Recipe

~ danib@eatmystreet.net ~ 7 Comments

Beetroot Hummus Recipe

Beetroot Hummus Recipe

I recently ate dinner at a friend’s house and she made us hummus with veggies and crackers as an entree and I was reminded how simple and delicious hummus is.

It is also very healthy and it contains high levels of protein, as well as iron, calcium, fibre and antioxidants. It is also made from whole foods and when you make it at home it contains no nasty preservatives or additives.

So I pulled out my old hummus recipe and played with it a bit and have been making a lovely batch of this beetroot hummus every  single week. I leave it in the fridge and then pull it out as a dip, or an accompaniment to wraps or rice. It is very versatile and so good.

Feel free to play around with it adding more or less beetroot as you would like.

I hope you like it.

Dani xx

Beetroot Hummus Recipe
 
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The beetroot in this recipe adds a lovely sweet flavour to the Hummus and it also adds a striking colour. Feel free to steam or boil your beetroot or even use some from a can if you are in a rush.
Author:
Ingredients
  • 1 fresh beetroot, peeled and diced
  • 425 g can of chickpeas, drained
  • 2-3 tablespoons of lemon juice
  • 2 clove of garlic, crushed
  • ¼ cup of tahini
  • salt
  • drizzle of olive oil
Instructions
  1. Drizzle the olive oil over the beetroot and season lightly. Place in a moderate oven and roast for 25 minutes or until tender (this will depend on the size of your cubes so keep an eye.)
  2. Place the chickpeas, lemon juice, olive oil and garlic in a food processor.
  3. Blend for 20-30 seconds.
  4. Add the roasted beetroot and tahini and continue to blend until smooth.
  5. Season with salt and pepper to taste.

Beetroot Hummus Recipe

Beetroot Hummus Recipe

Eat My Street is a website dedicated to good food for the good life. You can read all about it by going here.

You will find great recipes, reviews of our favourite cafes and markets and some ripping tales of food, fun and friends.

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Spaghetti squash with homemade passata

~ danib@eatmystreet.net

Spaghetti Squash with homemade passata

Are you looking for the most wonderful, gluten free, tasty lunch dish yet? Then look no further than this recipe for spaghetti squash with homemade passata.

Spaghetti Squash with homemade passata

I attended the wonderful Food is Free South Eastern Suburbs meet up last week. I loved it as always. So many lovely and knowledgable people attend these meet ups which are organised by a small group of local volunteers.

The premise of Food is Free is a smart and heart warming one; to share excess and surplus home grown food with other people in the local community. It very much fits into the eat good quality, seasonal, fresh, food philosophy that is at the basis of all healthy living.  It is also anti-waste, promotes sharing of knowledge and increased community connectedness and helps encourage people to get out in their back yard and grow some food.

You can read a lot more about it by going here or here. But if that is all starting to get a little esoteric for you then take a look at this wonderful recipe that I made today based on the food I brought home from the swap. A perfect gluten free pasta alternative. That is if you are lucky enough to get your hands on a spaghetti squash.

Spaghetti squash

Spaghetti Squash with homemade passata Recipe

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • salt
  • 15  ripe small to medium tomatoes, halved.
  • 2 tablespoons of olive oil
  • 2 gloves of garlic, sliced
  • 1-2 tablespoons of fresh, chopped basil
  • 1-2 teaspoons of sugar
  • salt to taste

Method

  1. Cut the spaghetti squash in half and scoop out the seeds and soft pulp with a spoon. Brush the squash with olive oil and add salt.
  2. Place cut side down on a baking dish and bake in a moderate oven for 45 minutes or until soft and cooked through.
  3. While that is cooking, place your olive oil in a pan and gently cook through the sliced garlic on a low, gentle heat.
  4. Trim the tomatoes and place them on a blender. Add the cooked garlic and oil, salt, basil and sugar and blend until smooth.
  5. Return this mix to the saucepan and gently simmer until the liquid is reduced and you have a thick tomato sauce. This took me about half an hour but it will depend on your stove and your tomatoes so times will vary.
  6. When your spaghetti squash is cooled, scoop out the flesh with a fork. This will create a “spaghetti” consistency. Add the squash to a bowl, cover with sauce and add a little fresh basil to garnish. Season to taste.
  7. Enjoy.

 

So Spaghetti Squash seems like the perfect way to make that beautiful gluten free pasta dish and growing your own tomatoes will inspire the most rich, tasty tomato passata. A winning combination for a healthy, whole foods, low miles lunch. Lovely. Spaghetti squash with homemade passata

Happy Eating.

Dani xx

Spaghetti squash with homemade passata

Four great gluten free recipes and an echidna.

~ danib@eatmystreet.net ~ 2 Comments

Every Friday I post a simple, tasty recipe.  I think that if you buy great fresh, seasonal ingredients then you really do not need to make things too fussy. Let the food shine. This week I have a treat for all the gluten free babes out there who have been looking for great gluten free dinner recipes. You know who you are. 😉

Earlier in the week I ran into a school friend at the park. We were visited by this handsome creature.

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My friend was very kindly telling me that she loves to read my blog, but that she needs some gluten free recipes so that she can actually cook the recipes I post. I was happy to oblige because I know a lot of people are looking for great gluten free recipes.

So this weeks recipe selection is dedicated to the lovely Narelle. I have included 4 recipes for my idea of a great gluten free dinner party. I hope you like it!

Gluten free dinner recipes

Entree. 

gluten free dinner recipes entree

Prosciutto wrapper Bocconcini with sage leaves. 

Mains- Gluten free recipe #2

Gluten free dinner recipes main meal

Chicken noodle salad with sesame and peanut dressing. 

Dessert- Gluten free recipe #3

Jill Dupleix’s Incredibly Wonderful Chocolate Cake. 

To drink- Gluten free recipe #4

Gluten free dinner recipes drink

Summer Mango Mojito

So there you go, 4 really great recipes and an echidna.

The chocolate cake recipe is one of my all time favourites and it works every time. It is one of those recipes where everyone who tastes it wants a copy of the recipe so they can make more for themselves. It is not my own, but why improve upon perfection?

Happy Eating and feel free to send me an invite to your fabbo dinner party. Those gf hotties know how to party.

Dani xx

 

Dani B is a food and lifestyle blogger from Melbourne. Every Friday she posts one of her favourite simple, tasty recipes. She also loves to discover new restaurants and great makers. You can find her on Zomato, Instagram and Facebook. Happy Eating. xxDani B from Eat My Street

Chicken salad recipe with sesame & peanut dressing

~ danib@eatmystreet.net ~ 2 Comments

Chicken salad recipe with sesame & peanut dressing

I really do love a noodle salad. You can find some of my other favourite noodle recipes here and here. I  often eat a very simple version of rice noodles with tofu and salad for lunch. I find  it so easy to incorporate a great big serve of veg and salad into a tasty noodle dish.

This chicken and noodle salad is made extra special by the addition of the amazing sesame and peanut dressing. It really is THAT. GOOD.

It also has quite a good amount of chicken so it should feed up to 4 people. Try adding a little bit of fresh, sliced, red chilli at the end of the recipe if you would like a little more kick.

chicken salad recipe

Chicken salad recipe with sesame & peanut dressing

Ingredients

500g of diced chicken breast

200g of rice noodles

2 tsp of olive oil

1 bunch of coriander, roughly chopped

1 small yellow capsicum, diced

150g of green beans, diced

1 small cucumber, diced

1 tbsp toasted sesame seeds

1 small handful of mint leaves

1 small carrot diced

Dressing

2 tbsp of rice vinegar

1 garlic clove, chopped

1 tbsp of ginger, grated

1/4 cup of peanut butter

2 tbsp of lemon juice

1/3 cup of water

1/4 cup of sesame oil

Method

Heat the olive oil in a pan over medium high heat and then add the chicken pieces. Cook until all cooked through then remove from the pan and set aside.

Put all the dressing ingredients into a blender  and blend until they are thoroughly mixed.

Cook the noodles according to packet directions then leave to drain.

Add the cooked chicken, vegetables and salad ingredients (reserving the mint and spring onions) and noodles to a large salad bowl and toss gently. Spoon over the salad dressing and mix through.

Top with toasted sesame seeds, mint and chopped spring onions.

Serve and enjoy.

 

Chicken salad recipe with sesame & peanut dressing

Dani B from Eat My Street Dani B is a food and lifestyle blogger from Melbourne. Every Friday she posts one of her favourite simple, tasty recipes. She also loves to discover new restaurants and great chefs. You can find her at Zomato, Instagram and Facebook. Happy Eating. xx

This recipe is part of a series. Four great gluten free recipes and an echidna. 

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