My Harissa Whole Baked Cauliflower is a show-stopping centrepiece with a Middle-Eastern spicy paste, toasted pine nuts, sweet pomegranate, and served over a bed of creamy lemon and garlic Greek yoghurt. It can be baked in the oven or air fryer and is gluten-free, healthy, simple to make and can easily be made dairy-free. It's fragrant, delicious and the perfect side dish. This recipe transforms a simple cauliflower into a beautiful, appetising and delicious meal. Roasting the cauliflower brings out its natural sweetness, creating a lovely contrast to the harissa paste and similarly, the harissa paste is a spicy contrast to the cooling effects of the Greek yoghurt, resulting in a meal that is a symphony of tastes and textures. Watch How to Make It Why you'll love this Harissa Whole Baked Cauliflower It's a great side dish or served as a main meal when paired with steak, chicken, steamed rice, quinoa, tofu or chickpeas. It's very simple to make, needing minimal effort and cleanup. It's simple enough to make any night of the week and fancy enough to present to guests. It's wholesome and nutritious and a great way to enjoy vegetables. It can be cooked in both the oven and air fryer. It's gluten-free, grain-free, and vegetarian It can be made vegan and dairy-free by substituting the Greek yoghurt with vegan or dairy-free options. Helpful Tips Size of the cauliflower: the cooking times are for a small cauliflower at approximately 15-17cm in diameter. Tender Cauliflower: It is firstly important to remove the thick centre stem as this takes longer to cook. This recipe creates creamy cauliflower florets, and the stems have a bit of a bite. For a more tender cauliflower, microwave for 4 minutes before coating it with the harissa paste. Make it Vegan or Dairy-Free: simply use vegan and dairy-free options by substituting the Greek yoghurt with vegan or dairy-free alternatives. Alternatives to Harissa Paste: sambal oleck, chilli bean paste, sriracha, or gochujang are easy alterntaives. Serving it hot or at room temperature: the beauty of this recipe is that it can be made ahead of time and served at room temperature. If you still want to serve it hot, then make it ahead of time and pop into the oven or air fryer to reheat before serving it over the yoghurt. Try these recipes next... Chickpea and Vegetable Soup with Lemon and Dukkah Caribbean Spice Chicken Wings, air fryer Artichokes with Potatoes and Peas Kung Pao Cauliflower Bake Greek Vegetables Bake Crispy Gnocchi Tray Bake Harissa Whole Baked Cauliflower Serves 4-6 as a side dish Prep 5 minutes Cook for 50 minutes air fryer / 1 hour 10 minutes oven INGREDIENTS Cauliflower: 1 small cauliflower 2-3 tablespoons harissa paste, gluten-free ¼ cup extra virgin olive oil ½ cup parsley, finely chopped ¼ cup pine nuts, lightly toasted ¼ cup pomegranate ½ teaspoon smoked paprika ½ teaspoon ground coriander Generous amount of sea salt and ground pepper Lemon and Garlic Yoghurt: 1 full cup (250g) Greek yoghurt (or dairy-free Greek yoghurt) 2 garlic cloves, minced 3 tablespoons fresh lemon juice INSTRUCTIONS 1. Preheat the oven or air fryer: Heat the oven at 190°C fan forced or if using the air fryer at 200°C. Line a baking tin with baking paper. Note: if using the air fryer, make sure the tin can fit into the air fryer OR place baking paper directly into the basket once it's heated. 2. Prepare the ingredients: Remove and wash the leaves and core from the cauliflower whilst keeping the cauliflower head intact. Chop them into small bite-size pieces and place them onto the baking paper. Drizzle 2 tablespoons and season with the paprika and coriander and add a good amount of sea salt and pepper. 3. Prepare and season the cauliflower: Place the cauliflower head onto the leaves and drizzle the remaining oil over the top. Next, using a brush, spread the harissa paste into all the nooks and crannies of the cauliflower, making sure it is coated well. Don’t forget to coat the bottom of the cauliflower, and add more harissa and olive oil if needed. Season with sea salt and pepper. 4. Bake: Place into the oven for 1 hour OR into the air fryer for 50 minutes or until reached desired tenderness. Please note: florets will be tender and stems, slightly firm with a bit of a bite. 5. Prepare the yoghurt and pine nuts: In the meantime, combine the yoghurt, garlic and lemon juice. Place into the refrigerator until needed. Pour pine nuts into a small pan and place on the stovetop. Continuously stirring, toast for 3-4 minutes or until lightly golden. 6. Garnish and Serve: Remove the cauliflower from the oven or air fryer. Spread most of the yoghurt onto a serving plate and top it with the leaves, and cauliflower head. Pour the juices from the bottom of the tray over the cauliflower. Drizzle the remaining yoghurt sauce over the cauliflower head, and top it with the parsley leaves, pine nuts and pomegranate. Serve and enjoy. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Get ready for the best Cornflakes Double Beef Burgers! The lean beef patty is coated in crunchy cornflakes and cooked until perfectly golden and crisp on the outside, whilst staying juicy, tender, and moist on the inside. Served on a toasted gluten-free bun, with creamy mayonnaise and a sweet but spicy sriracha with all the fresh toppings. Easy to make, these can be cooked in the oven, pan, or air fryer. Let's begin! Cornflakes Double Beef Burgers are our go-to dinner when we're craving comfort food but want to avoid unhealthy, fried, battered, and gluten-contaminated takeaway foods. Using gluten-free cornflake cereal as a coating, not only tastes AMAZING but ensures a crispy coating every single time, and using a lean burger patty, makes sure it tastes meaty and wholesome, making it the perfect combo. Watch How to Make It Helpful Tips Burger Patties: Ensure you use extra lean burger patties for a balanced, delicious, and nutritional meal. I've used Peppercorn Extra Lean Beef Burgers. It's also important to flatten the burger patties to 0.5-0.8cm thick as this way the center is cooked at the same time the cornflake coating is golden. Egg Batter: Sometimes gluten-free flour is difficult to break down in a liquid. I recommend adding the egg batter ingredients to a Nutribullet or processor and blitzing for 5 seconds if this is the case with the gluten-free flour you are using. Fry, Airfry, or Oven Bake: For an even healthier alternative, air fry or oven bake in a preheated appliance for 15-20 minutes at 190°C fan forced, making sure the coated patties are sprayed with olive oil before airfying or baking. If you love this, you'll also enjoy... Sausage and Cheesy Mash Pie Juicy Beef Kafta with Potatoes Caribbean Spice Chicken Wings 15-minute Satay Chicken Deconstructed Chicken Souvlaki Cornflakes Double Beef Burgers, gluten-free Serves 3 Prep 15 minutes Cook 15 minutes INGREDIENTS Burger Patties: 6 Extra Lean Beef Burger Patties (I used Peppercorn as they're extra lean beef) 3 cups corn flakes, gluten-free 3 small eggs (or 2 large eggs) 2 tablespoons plain flour, gluten-free 1 tablespoon milk of choice 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon pepper Burger toppings: Burger buns, gluten-free Sliced cheese Lettuce Pickles Red onion Mayonnaise Sriracha mayonnaise or Hot sauce INSTRUCTIONS 1. Prepare the beef burger patties: Using a spatula or burger press, flatten each burger patty to 0.5-0.8cm thick. Place onto baking paper to prevent it from sticking. 2. Prepare the cornflake crumb and batter: Place into a bowl the eggs, milk, paprika, garlic, pepper, and gluten-free flour and whisk to create a thick, but runny batter (it may be easier to combine by adding the ingredients into a Nutribullet or blender to blitz). Next place the cornflakes into a bowl and crush with your hands into smaller bits, resembling crumbs. 3. Coat the beef burger patties: Dip each beef burger patty into the egg batter and then into the crushed cornflakes, pressing down to ensure the burger is well coated. Repeat with remaining beef burger patties. 4. Cook the beef burger patties: Place enough light olive oil to cover the base of a large frying pan. Once hot, reduce heat to low and place the beef patties into the pan, no more than 3 at a time to prevent overcrowding. Cook for 3 minutes per side or until golden brown and cooked through. Repeat with remaining beef burger patties. 5. Assemble the burgers: Toast the burger buns, and spread mayonnaise on the bottom bun. Layer the lettuce, then one cornflake beef burger, a slice of cheese, then a second beef burger, creamy sriracha mayonnaise, onion rings, lettuce, pickles, and mayonnaise. Top with the other half of the bun and enjoy! Note for air fryer or oven bake: For an even healthier alternative, air fry or oven bake in preheated appliance for 15-20 minutes at 190°C fan forced, making sure the coated patties are sprayed with olive oil before airfrying or baking. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

These coconut and chocolate-covered pineapple pieces taste like a Pina Colada drink (minus the rum) and are so delicious! This very simple 3-ingredient recipe, not only looks amazing but is a refreshing way to add some tropical sweetness and fun to a fruit platter and the perfect addition to any party or BBQ get-together. My Pina Colada Pineapple Platter will be your favourite no-bake treat this summer! Why You'll Love This Recipe Pineapple, white chocolate, and coconut make the perfect flavour combination Simple, fun, healthy, and easy no-bake treat Sweet and tangy Store it in the freezer for up to 2 weeks for a daily healthy snack Kid-friendly treat It's gluten-free and dairy-free if you choose vegan chocolate Can I make them DAIRY-FREE? Yes! When recipe testing I made these with gluten-free and dairy-free chocolate. I used Sweet Williams Buttons. Watch How to Make It If you love these, you'll also enjoy: Snickers Date Bark Peanut Butter and Jam Wagon Wheels Strawberry Yoghurt Bites Pina Colada Pineapple Platter, gluten-free Prep 15 minutes Chill 10 minutes INGREDIENTS 1 large pineapple, peeled and sliced 1 ½ cups (200g) white chocolate buttons, melted (dairy-free/vegan optional) ½ cup desiccated coconut Extra optional: 2 tablespoons crushed pistachios or peanuts INSTRUCTIONS 1. Peel and prep the pineapple: Using a sharp knife, trim the pineapple ends and then run the knife along the skin to peel. Remove any woody eyes with the point of the knife. To slice, stand on a flat base, and cut down the middle. Then slice each half into 1cm thick slices. Spread out and blot the pineapple dry with a paper towel. 2. Prep the tray: Place a piece of baking paper onto a large tray and sprinkle half the coconut over the baking paper. This will allow the coconut to ‘stick’ to the underside of the chocolate-dipped pineapple when placed there to harden. 3. Melt the chocolate: Heat chocolate in a microwave bowl and melt, stirring at 30-second intervals until melted. Alternatively, place a small pot with a little water on the stovetop with a bowl that fits on top and place the chocolate into the bowl (make sure no water touches the chocolate). Gently simmer and stir continuously until the chocolate is melted. 4. Bring it together: Dip each pineapple piece in the melted chocolate, place onto the baking paper, and sprinkle with more coconut (optional to sprinkle with pistachios or peanuts). Set aside to harden or place in refrigerator for 10 minutes or keep refrigerated until serving. Once the chocolate sets, serve and enjoy! Recipe and Photography Margaret Pahos @CreateCookShare

Imagine Succulent Sausages, Onion Gravy, and a Cheesy Mash, YUM! That's what's in my Sausage and Cheesy Mash Pie. The first time I tried this was when I had leftover sausages and gravy and decided to add mash to the mix. The result was the best combination of saucy meat and fluffy potatoes. I've made this gluten-free recipe several times and it's always a winner at dinner. Let's make it. Why you'll LOVE this recipe? This Sausage and Cheesy mash Pie is comfort food central! Easy to make, budget-friendly, and uses everyday ingredients. 100% freezer-friendly and perfect for great for meal-prepping It's gluten-free! Make it Vegan This recipe can easily be recreated using vegan ingredients: Beef sausages SWAP with vegan sausages Beef stock SWAP with vegetable stock Butter SWAP with dairy-free butter Milk SWAP with nut or soy mylk Cheese SWAP with dairy-free cheese ... I've tried it and it works perfectly! Watch How to Make It Helpful Tips Sausages: It is essential that good quality, lean sausages are used. Not only is it low in fat but it tastes better, especially in the gravy. For this recipe, I've used Peppercorn Extra Lean Beef Sausages Potatoes: The best potatoes to use for mashed potatoes are starchy or floury potatoes as they don't hold their shape (which makes them perfect to mash). Some of these are Desiree, Dutch Cream, Nicola, and Sebago. Boiling Potatoes: You will notice in the recipe that I prefer to boil the potatoes with the skin on and then remove them once it is cooked because, without the skin, the flesh soaks up too much of the water, resulting in a more watery mash. Peas or Carrots? You'll notice I added peas to the sausage and gravy as it is a personal favourite, however, any frozen, diced vegetables can be added, depending on your preference. Made too much? Freeze it!: Sausage and Cheesy Mash Pie stores in the refrigerator for up to 5 days and can freeze for up to 2 months. Simply bake from frozen, though it will take longer to heat and re-cook. Meal Prepping! This is a fantastic meal prep recipe. Once cooked, simply separate into 5 portions and store in microwave containers. It heats perfectly in the microwave and your workmates will be jealous once they can smell it heating up! Other Baked Dinner Recipes Lamb Steaks with Eggplant and Potatoes Honey and Walnut 'Baklava' Fish Juicy Beef Kafta with Potatoes Roasted Boneless Leg of Lamb Layered Cheesy Ravioli Lasagna Sausage and Cheesy Mash Pie Serves 5-6 Dish 30x20cm Prep 20 minutes Cook 1 hour INGREDIENTS Sausages and Gravy: 900g (2 packets) Peppercorn Premium Extra Lean Beef Sausages, gluten-free (you want a lean sausage, not fatty!) 2 large onions, sliced 2 cups frozen peas 3 cups beef stock or beef bone broth 4 tablespoons Worcestershire sauce, gluten-free 3 tablespoons plain all-purpose flour, gluten-free 2 tablespoons butter, dairy-free optional 1 tablespoon olive oil 1 teaspoon thyme Sea salt and pepper Mashed Potato: 2 kg white potatoes 2 tablespoons butter, dairy-free optional, at room temperature ½ cup milk of choice, at room temperature 2 cups grated cheddar cheese, dairy-free optional 1 tablespoon olive oil Sea salt and pepper INSTRUCTIONS 1. Prepare the sausages: In a large frying pan, add the olive oil and gently cook the sausages over medium heat, turning them until all sides are golden. Remove from the pan. 2. Prepare the gravy: Place the butter and onions into the same pan. Stir and sauté over low heat for 8 minutes or until golden. Sprinkle the flour over the onions and combine to make a paste. Next add in the Worcestershire sauce, peas, thyme, beef stock, sea salt, and pepper, and bring to a boil and simmer for 2 minutes. 3. Combine the sausages and gravy: In the meantime, slice the sausages into 1cm thick pieces, add them to the pan, and simmer for 3 minutes. Pour the sausage and gravy mixture into the baking dish. 4. Prepare the potatoes: Using a sharp knife, slice into the peel around the circumference of each potato. Slice past the skin but not a deep cut. Then place the scored potatoes in a pot of cold salted water and bring them to a boil. Simmer for 15 minutes or until the tip of a knife can slide in easily. Drain and let them cool for a few minutes until you’re able to handle them, or hold them in a dish towel. Peel with ease the skin that has begun to peel. Then using a potato masher or potato ricer, mash the potatoes. 5. Prepare the mash: Pour the milk (add a splash more if needed) and the butter into the warm potatoes, and using the potato masher continue to combine and season to taste. Add the grated cheese and using a spatula, gently fold it through the potato mash. 6. Bring it together and bake: Dollop by dollop, add the potato mash on top of the sausages and gravy, spreading the mixture evenly. Drizzle olive oil, over the top and bake in a preheated oven at 200°C fan forced for 30 minutes. Once cooked, allow to sit for 5 minutes before serving. Optional to garnish with parsley and serve alongside green beans or broccolini. Enjoy! Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Layers of ravioli, thick tomato sauce, and buttery cheese are the ingredients needed to make this Layered Cheesy Ravioli Lasagna. Hearty, tasty, gluten-free, all in one-dish and best of all takes only 15 minutes to whip up. Serve it alongside garlic bread and a fresh salad for an easy weeknight dinner. With Easter Sunday around the corner, I realised this recipe is not only a wonderful idea as a "shortcut recipe" for a weeknight dinner but the perfect recipe to serve to guests. Prepare all the ingredients, and simply layer and cook in a preheated oven before your guests arrive. What could be simpler? Helpful Tips INGREDIENTS AND VARIATIONS Ravioli: In this specific recipe I have given the option to use either beef ravioli or spinach & ricotta agnolotti for a vegetarian option. Either one works well. Tomato Passata: I have used a simple ingredient tomato passata and added herbs and garlic to give it an authentic Italian flavour. You can swap this for a homemade sauce or your favourite pasta sauce. Pizza Cheese: the pizza cheese I use is a combination of mozzarella, parmesan and tasty however feel free to only add mozzarella. Chilli flakes: My family and I agree that the teaspoon of dried chilli flakes elevates this recipe. If you are not a fan of chilli, you can leave it out or begin with half a teaspoon and adjust it each time you make this recipe. Baking Dish: I was so excited when I found this baking dish - and yes it's a simple baking dish but the beautiful Middle Eastern pattern around the dish makes this ravioli lasagna look special. This is where I purchased it from: https://www.house.com.au/ovenbake-2-piece-lasagne-baker-~-oval-baker-set?SearchID=46582358&SearchPos=16 HOW TO MAKE THIS RECIPE This recipe has 4 basic steps: Boil the ravioli for 2 minutes Combine the passata ingredients Assemble the gluten-free ravioli lasagna Bake and serve Watch How to Make It Other Pasta Recipes Spaghetti Marinara with Coconut Milk Za'atar Ravioli Pasta Salad Creamy Ravioli Soup One-Pot Creamy Lasagna All PASTA recipes Happy Cooking, Margaret x Layered Cheesy Ravioli Lasagna, gluten-free Serves 8 Prep 15 Cook 50 Oven Bakeware 40x24cm INGREDIENTS: 1200g spinach & ricotta agnolotti OR beef ravioli, gluten-free 300ml fresh cream (or dairy-free option) 250g grated pizza cheese (or dairy-free option) 1-litre tomato passata 5 tablespoons olive oil 4 large garlic cloves, finely grated using a zester ½ cup grated parmesan ½ cup fresh parsley, finely chopped ½ cup fresh basil leaves and stems, finely chopped 1 teaspoon chilli flakes 4 bocconcini, sliced in quartered slices Sea salt and cracked pepper INSTRUCTIONS: Prepare the Ravioli: Preheat the oven to 190°C. Lightly grease the baking dish with a tablespoon of olive oil. Cook the ravioli in boiling salted water for only 2 minutes, then drain and drizzle two tablespoons of olive oil to prevent from sticking. Prepare the sauce: Combine in a bowl the passata, sea salt, cracked pepper, parsley, basil, chilli flakes, garlic and 2 tablespoons of olive oil. Assemble Ravioli Lasagna: Begin by spreading a quarter of the sauce in the baking dish. Next, arrange one-third of the ravioli in a single layer. Top the ravioli with one-third of the cream, one-third of the pizza cheese, and one-third of the parmesan cheese. Repeat this twice. The final layer should end with the passata and top with the cheese. 4. Bake and enjoy: Cover with baking paper and foil and bake for 30 minutes. Then uncover and bake for a further 20 minutes. Allow sitting for 5 minutes before serving. Top with fresh basil leaves. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Loaded with chicken, plenty of tasty cheese, and a good serving of healthy vegetables, this easy, quick, and delicious Chicken and Cheese Bake is the perfect comfort food for a mid-week dinner. It only needs 15 minutes of prepping and then into the oven. You’ll love the melted cheese topping, succulent chicken, and crunchy vegetables all coated in a creamy cheese and herb mixture, that you’ll wish you had leftovers for lunch the next day. Watch How to Make It Chicken and Cheese Bake Serves 4 Prep 15 Cook 45 Chicken: 8 chicken thigh fillets 1 head broccoli, chopped into chunks 1 large sweet potato, diced into 3cm cubes 3-4 medium potatoes, diced into 2cm cubes ¼ cup almond meal or breadcrumbs of choice Cheese Mixture: 1 cup grated tasty / cheddar cheese ½ cup mayonnaise 1/3 cup extra virgin olive oil plus 2 tbs extra for vegetables 1 cup combined fresh herbs (parsley, dill, and chives) 1 tsp ground onion 1 tsp ground garlic 1 tsp freshly ground pepper 1 tsp sea salt 1. Preheat oven 200°C fan forced / 220°C conventional oven / 425° and line the baking dish with baking paper. 2. Add to a bowl the cheese mixture ingredients and combine well. 3. Add the vegetables into the baking dish and pour one-third of the cheese mixture over them along with 2 tablespoons of EVOO and combine well making sure everything has been evenly coated. Spread out over the dish. 4. Place the chicken pieces over the vegetables and evenly distribute the cheese mixture over each thigh piece and then top with a good sprinkling of the almond meal or breadcrumb mixture. 5. Place a piece of baking paper over the top and bake for 25 minutes. Remove baking paper and further bake for 2O minutes. Serve immediately.

This Snickers Date Bark recipe combines Medjool dates, peanut butter, chocolate, and nuts. It tastes like a Snickers bar but is a healthy chocolate alternative that happens to be gluten-free and dairy-free. Keep it stocked in your fridge for an easy snack on the go or a delicious treat with your afternoon coffee or tea. It's so good that I'm calling it the best viral food trend of the year! If you miss eating Snickers Bars (as they contain gluten), then you'll be as happy as I was when I discovered this viral food trend. Thanks to Lina at That Health Junkie, the coeliac world (and the whole world) can enjoy a healthier twist on Snickers that happens to be gluten free, dairy free, and vegan-friendly. Every bite is a perfect balance of flavours and textures and when I tell you that this is my all-time favourite no-bake treat, then that's saying something. Why you'll love this Snickers Date Bark Tastes like a Snickers bar but is made with wholesome ingredients It's quick and easy to make with no complicated steps involved It's a no-bake treat which means no oven is required It's crunchy, chewy, sweet, creamy, and salty all at once, YUM! It's nutritious and filled with dates and good fats It's gluten-free, dairy-free, vegan and if needed can be made nut-free by swapping the peanuts with sunflower seed butter and seed alternatives. Watch How to Make It Helpful Tips for Success Dates: Make sure you use only Medjool dates as they are soft and plumpy. Other dates tend to be dryer and tough to chew down on. If needed, soak the dates the 5 minutes in hot water and pat dry before using. The dates are the 'caramel' part of the 'Snickers bar' and therefore need to be soft and plump. Chocolate: Make sure the chocolate is set before cutting. I took mine out too early (I was excited) and when I sliced it, it made the chocolate crack into bits (you can probably see it in the photos), so make sure you allow it to be set for at least an hour before slicing. Substitutions and Additions: If you don't like peanuts or have an allergy to them, then swap the peanut butter with any nut or seed butter and swap the crushed peanuts with any chopped nuts or seeds. Alternatives include almonds, walnuts, pecans, sunflower seeds, or pumpkin seeds. You can also add tahini, dried cranberries, raisins, or any dried fruit. This then will not taste like a Snickers bar but it will still taste absolutely delicious. Snickers Date Bark Prep 10 minutes Freeze 1 hour INGREDIENTS 16 large Medjool dates 3 tablespoons peanut butter, smooth 2 tablespoons crushed peanuts or cashews 1 cup (150g) vegan chocolate buttons (or milk chocolate) Flaky sea salt, a pinch INSTRUCTIONS 1. Prepare the dates: Open the dates in half and remove the seeds from the center. Place a sheet of baking paper onto a tray and press the dates down onto it, making sure they overlap a little so they stick together. 2. Add the peanuts: Drizzle the peanut butter over the top and use a spoon to spread it across the dates. Sprinkle the crushed nuts over the top. 3. Add the chocolate: Melt the chocolate in the microwave, making sure the chocolate is stirred every 30 seconds so it does not burn, and pour it over the bar. Top it with a pink of sea salt flakes. 4. Freeze, slice, and serve: Place it in the freezer to firm up for 1 hour. Remove and chop the bark into large pieces and enjoy. Store leftovers in the fridge in an airtight container. If you make this recipe, please leave a star rating review. To see more behind the scenes, please join me at @createcookshare on Instagram - Pinterest - Facebook - TikTok - YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

A fun, tasty, and quick treat, these Peanut Butter and Jam Wagon Wheels are made with rice cakes, peanut butter, and strawberry jam and covered in chocolate. They're gluten-free, dairy-free, healthy, and the perfect afternoon pick-me-up. Let's begin! What is a Wagon Wheel? Wagon Wheels are a sweet treat created in the UK and brought to Australia in 1951. Traditionally it is two plain biscuits, sandwiched with marshmallow and jam and coated in chocolate. They're meant to resemble a wagon's large wheels, hence the name Wagon Wheels. Variation Ideas to Try Though it won't taste the same as a wagon wheel, here are some variations to try: peanut butter with thin slices of banana Nutella with thin slices of strawberries raspberry jam and mini marshmallows sprinkle over the melted chocolate with crushed peanuts and sea salt Watch How to Make It Other snacks and desserts to try Snickers Date Bark Nutella Stuffed French Toast Bites Granola Bliss Balls All Desserts and Sweet Treats Peanut Butter and Jam Wagon Wheels, gluten-free Makes 2 Wagon Wheels INGREDIENTS 4 buckwheat or rice cakes, gluten-free 3 heaped tablespoons peanut butter, gluten-free 4 teaspoons strawberry jam, gluten-free 3/4 cup chocolate buttons, dairy-free optional METHOD 1. Create the Wagon Wheels: Spread the peanut butter onto all 4 buckwheat /rice cakes and then add and spread the strawberry jam. Bring together two of the buckwheat cakes, enclosing the fillings to create a wagon wheel sandwich. 2. Melt the chocolate: Place onto a tray lined with baking paper and place into the freezer for 10 minutes. In the meantime, melt the chocolate either in the microwave or using a double boiler and melt the chocolate on the stovetop. 3. Freeze: Place each wagon wheel sandwich into the melted chocolate and place it back onto the baking paper. Freeze for 20 minutes. Enjoy. If you make this recipe, please leave a star rating review. To see more behind the scenes, please join me at @createcookshare on Instagram - Pinterest - Facebook - TikTok - YouTube Recipe and Photography by Margaret Pahos @CreateCookShare

These Big Mac Tacos are so much fun to make, delicious, and taste very close to the real thing! Beef mince is pressed onto a gluten-free tortilla, then placed beef side down onto a pan. Once cooked, the tortilla is flipped, and cheese slices are added, which melt almost immediately. Finally, the tortilla is removed from the pan, and topped with fresh lettuce, pickles, and an almost identical Big Mac Sauce. All that is needed is to take that first heavenly bite and you'll be addicted. If you love Big Macs, tacos, and smashed burgers then this is going to make you smile. If you're a coeliac and can't eat Maccas, well this is really going to make you happy! It is the perfect way to enjoy all the flavours a Big Mac has to offer, minus the gluten, minus the sugar load, and minus the unhealthy fats. Watch How to Make It Helpful Tips Preheat the pan The beef is thin and needs to be cooked fast and over high heat, so preheating the pan will create the perfect juicy patty without drying it out. Keeping them warm As you make all the tacos, it's a great idea to keep them warm in the oven under low heat, about 100C fan forced. Use melting cheese Burger cheese or American cheddar slices is perfect as it melts fast. Other Easy Recipes Halloumi with Honey and Thyme Blistered Tomatoes and Ricotta Bruscetta Whipped Feta Falafel Board Crispy Tray Bale Gnocchi with Bocconcini Other Easy Gluten-Free Recipes Big Mac Taco, Gluten Free Makes 8 mini tacos and serves 4 people Prep 10 minutes Cook 20 minutes for 8 tacos To serve 2 people, simply half the recipe INGREDIENTS Tacos: 8 gluten-free tortillas 16 slices of burger cheese (optional to use Dairy Free alternative) 16 slices of pickles 1 cup lettuce, shredded 1 small brown onion, finely diced Beef Mixture: 500g beef mince Generous amount of sea salt and pepper Big Mac Sauce: ½ cup kewpie mayonnaise or whole egg mayonnaise 2 tablespoons pickles, finely diced 1 teaspoon American mustard 1 teaspoon pickle juice or white wine vinegar ½ teaspoon onion powder ½ teaspoon sweet paprika ½ teaspoon garlic powder INSTRUCTIONS 1. Combine the Big Mac sauce ingredients and set aside. 2. Flatten the mince all the way to the edges of each tortilla and season with sea salt and pepper. Place the tortilla, and meat patty side down on a hot frying pan and over high heat cook for 2 minutes. Flip over and place 2 slices of cheese over the meat patty. Place the lid onto the pan and cook until the cheese begins to melt. 3. Remove from heat, add lettuce, pickles, and sauce. Repeat with remaining tacos. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok YouTube Photography by Margaret Pahos for @CreateCookShare edited original recipe from @thenaughtyfork

These Airfryer Parmesan Chicken Tenders are crispy on the outside, juicy and tender on the inside with a hint of truffle and tons of flavour. They cook up in just a few minutes in the air-fryer, they're gluten-free and a healthy alternative to fried chicken. They're kid-approved for the lunch box, a great dinner option, and a delicious way to elevate finger food as an appetiser at your next dinner party. Let's Begin! What are Parmesan Chicken Tenders with Truffle Oil? Parmesan Chicken Tenders with Truffle Oil are strips of chicken tenderloins, marinated in a truffle-infused parmesan cheese mixture. Then they're topped with parmesan cheese before being cooked in an air fryer or baked in the oven. Once cooked, more truffle oil is lightly drizzled over the top and served. They're a gluten-free, healthy, and tasty alternative to the traditional crumbed or deep-fried chicken. Watch How to Make It Helpful Tips Pat dry the chicken tenderloins This removes any moisture, allows the chicken to marinate better, and allows it to crisp in the air fryer or oven. Do not overcook the chicken tenderloins Overcooking will dry out the tenderloins and leave you with a dry-tasting chicken. Storing Leftovers can be stored in the refrigerator for up to 3 days. If cooking large quantities for meal prepping, allow the tenderloins to completely cool, then line them on a baking sheet and freeze them to keep them from sticking together. Once frozen, add to a freezer-safe bag and freeze for up to 3 months. Ways to serve these Airfryer Parmesan Chicken Tenderloins Add them to gluten-free lunch boxes alongside vegetable sticks, rice, salad, or in a wrap. They're a wonderful gluten-free dinner option served with any salad (in the recipe below I have suggested a parmesan and walnut salad), or in tortilla wraps with salsa and avocado. They pair well with rice, quinoa, or even steamed vegetables. Elevate your finger food at the next dinner party by serving them with cheat's aioli dip or basil pesto. Storing and Meal Prep It's great to make a double batch of these Airfryer Parmesan Chicken Tenders. Add any leftovers to an air-tight container and keep it refrigerated for up to 3 days, OR Place a couple of tenderloins into a lunch container along with salad, rice, vegetables or quinoa for a great meal prep lunch. What else can you serve this with as a main meal? Vegetable Bake with Olives and Feta PastryLess Spanakopita Mexican Quinoa Salad Potato and Tomato Mediterranean Bake Basil and Zucchini Pesto Pasta Greek Salad with Radicchio and Peaches Click HERE for more Chicken Recipes Airfryer Parmesan Chicken Tenders with Truffle Oil Serves 4 Prep 30 minutes Cooking 10 minutes INGREDIENTS Chicken: 8 pieces Chicken Tenders ( I have used The Bare Bird Tenderloins as they are antibiotic-free and free-range) 2 tablespoons extra finely grated parmesan cheese (plus extra as topping) 2 tablespoons truffle-infused oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon sea salt and pepper combined 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon sweet paprika Parmesan and Walnut Salad: 150g baby rocket and baby spinach 1 avocado, diced 1 small red onion, sliced ½ cup walnuts or pecans, roughly chopped 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1 teaspoon balsamic vinegar 1 teaspoon runny honey handful of parmesan cheese shavings Sea salt and pepper INSTRUCTIONS FOR THE CHICKEN: 1. Prepare and marinate the chicken: Combine in a wide base bowl the truffle oil, apple cider vinegar, maple syrup, oregano, garlic, onion, sweet paprika, salt, pepper, and parmesan cheese. Pat dry the chicken tenderloins and place them into the marinade, making sure all sides are coated well. In the meantime, bring together the salad (instructions below). 2. Cook the chicken: Place the tenderloins into the air fryer and top each with a sprinkle of parmesan cheese. Cook for 10 minutes at 200°C. Once cooked, lightly drizzle over a little more truffle-infused olive oil for added flavour. *Alternately, to bake in the oven, lightly spray with olive oil, top with parmesan cheese, and cook in a preheated oven for 18 minutes at 200C fan forced. FOR THE SALAD: 1. Create the dressing: Whisk to combine the extra virgin olive oil, balsamic vinegar, lemon juice, and honey. Season to taste. 2. Bring salad together: Combine the rocket, spinach, and onion in a serving bowl and top with the avocado, walnuts and parmesan cheese. Drizzle dressing over the salad and serve. Optional to serve with my Cheat's Aioli Dressing or Dairy-Free Basil Pesto Photography and Recipe by Margaret Pahos for @CreateCookShare