These gluten-free Nutella Stuffed French Toast Bites are a game changer! The combination of slice bread stuffed with Nutella, then dipped into a vanilla custard, lightly fried, and then coated in cinnamon sugar is decadent, delicious, and addictive. It is the perfect recipe for a weekend brunch, a fun sweet treat, or a special occasion dessert. What is French Toast? French Toast is bread dipped in a batter of egg and milk and then lightly fried until golden. It is then topped with syrup, sugar, and cinnamon. It is a popular breakfast or brunch dish, often served in cafés. Traditionally, stale bread was used to make this dish as a way of using old bread that would have otherwise been thrown out. Today, it is seen as a decadent, elegant and luscious brunch staple. Watch How to Make It Helpful Tips Bread I recommend using gluten-free bread that is thick, spongy, and a few days old. Stale bread works best, however, it is not a necessity. Egg and Milk Mixture To avoid random bits of white egg or yolk, make sure the egg and milk mixture has been whisked well. Also, when dunking the bread bites into the mixture, make sure this is only for a few seconds a side to avoid making the French toast soggy. Nutella Make sure that the Nutella has been spread all the way to the corners of the bread so every bite has Nutella. Dairy Free Options It may seem impossible, but this recipe can be made dairy free. Simply swap Nutella for a vegan option chocolate spread along with the milk and butter. Here is what I have used: Pana Organic Chocolate Spread Nuttelex Butter Almond Milk Other Breakfast Ideas Cinnamon Banana Bagels Layered Granola and Yogurt Jars Ham and Mushroom Quesadilla Baked Eggs in a Bagel Hole Halloumi Muffins All Breakfast and Brunch Ideas Nutella Stuffed French Toast Bites, Gluten-Free Serves 4 Prep 5 minutes Cook 12 minutes French Toast: 8 slices gluten-free bread (I used TipTop Gluten-Free ) 4 tablespoons Nutella (vegan alternative for dairy free) 2 eggs ½ milk (soy or almond milk for dairy free) ½ teaspoon vanilla essence 2 tablespoons butter (vegan alternative for dairy free) Coating: 1/5 cup caster sugar 1 teaspoon ground cinnamon Toppings: Banana and blueberries Maple syrup Almond flakes INSTRUCTIONS 1. In a shallow dish combine the caster sugar and cinnamon. In a separate shallow dish, whisk together the eggs, milk, and vanilla essence. Set both aside. 2. Cut off the crusts of the bread and then spread a thin layer of Nutella across one side of the bread. Bring together two slices of bread, creating a sandwich. Cut the sandwich into quarters. Repeat with the other slices of bread. 3. Take the sandwich quarters and dip them into the egg mixture. In a large pan, over medium heat, melt the butter. Place the soaked bread in the pan and cook for about 2 minutes on each side or until golden brown. Repeat with remaining bread. 4. Remove from the pan, and dip each into the sugar and cinnamon coating until thoroughly covered. 5. Top with banana slices, blueberries, maple syrup, and almond flakes. Serve. Don’t like Nutella? Try this recipe with peanut butter or strawberry jam. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

These Layered Granola and Yoghurt Jars are gluten-free and the perfect healthy on-the-go breakfast, snack, or lunch option. They can be made in advance and stored in the refrigerator so that there is a quick meal available any time of the day. Whether you make them as part of your weekly meal prep or put it together in a few minutes as a quick snack, you'll love the taste and how simple they are to create. Why make these Granola and Yoghurt Jars The meal prep is so easy and quick to assemble They are portable and can be eaten at home, on the go, or at work. They work just as well making them in reusable plastic jars and containers. It's a little jar packed with the goodness of protein, vitamins and minerals, and healthy fats. Granola Yoghurt Jars Ingredients This super simple on-the-go gluten-free breakfast comes together in just 3 ingredients: Gluten-Free Granola Choice of Yoghurt Choice of Fresh Fruit Optional sweetener: honey, maple syrup or jam Watch How to Make It Make them Dairy-Free, Vegan Friendly or Grain-Free Substitute the milk in this recipe with gluten-free soy, almond milk, or cashew milk. Substitute the yoghurt in this recipe with gluten-free almond, coconut or soy yoghurt. Substitute the granola for a paleo or keto-friendly granola for a grain-free version. Other Fun Fruit Flavour Combinations Peanut butter and banana Strawberry and banana Blueberry and pineapple Mango and blueberry Apple and strawberry Storage These Granola and Yoghurt Jars will keep for 5 days if stored in glass jars and using freshly cut fruit and ingredients. Other Breakfast Recipes 👈 click here for all other breakfast recipes Layered Granola and Yogurt Jars Meal prep 10 minutes Makes 5 x 250 ml jars INGREDIENTS 600g Greek, natural, or vanilla bean yoghurt 200g (2 cups) granola, gluten-free (I used Epicuros Macadamia Granola) 2 cups of fruit toppings Simple Fruit Options: · Apple Cinnamon (diced apples, sultanas, and cinnamon with a squeeze of lemon juice) · Mixed Berry (strawberry, blueberries, raspberries) · Passionfruit (optional to add coconut flakes) Optional sweetener: honey, maple syrup or jam INSTRUCTIONS 1. Layer each jar, firstly with the granola, then yoghurt, and top with fruit. 2. Close with jar lids and place into the refrigerator. Store for up to 5 days. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Combine five ingredients to make these homemade gluten-free Granola Bliss Balls as part of your weekly meal prep for a healthy breakfast or snack. They come together in one bowl and store in the fridge for weeks, so they can be used up as needed. They're delicious, nutritious and the perfect snack for when you're on the go! Why make these homemade Granola Bliss Balls? These gluten-free Granola Bliss Balls are made with a base of nuts, seeds, and puffed rice, which contain healthy fats, fiber, and protein. They're nutritious and so yummy! They're portable and can be eaten at home, on the go, or at work. They're made all in one bowl, no electrical appliances are needed and they store in the refrigerator for up to 2 months! Watch How to Make It Make them Dairy-Free, Vegan Friendly or Grain-Free Substitute the chocolate in this recipe with gluten-free and dairy-free chocolate. Substitute the honey in this recipe with rice malt syrup for a vegan version. Substitute the granola in this recipe for a paleo or keto-friendly granola for a grain-free version. Storage These Granola Bliss Balls will keep for 2 months if stored in an airtight container in the fridge. Helpful Tip Mixture too dry or too moist? Based on what nut butter you use, this will determine how wet or dry the mixture turns out. Even peanut butters vary based on its ingredients. Due to this, if the mixture seems too wet to form balls, simply add a little more granola or desiccated coconut. If the mixture seems too dry and crumbly, then add more nut butter or honey. Only add a tablespoon at a time with either outcome. Granola Bites Makes 12 Prep 10 minutes Refrigerate 20 minutes INGREDIENTS 2 cups granola, gluten-free (I used Epicuros Fig, Walnut and Cinnamon) 3/4 - 1 cup peanut butter or nut butter (the amount will depend upon the texture and thickness of the chosen nut butter) ¼ cup honey ¼ cup desiccated coconut ¼ cup white chocolate buttons (Dairy-free optional) INSTRUCTIONS 1. Combine well in a bowl the granola, peanut butter, desiccated coconut, and honey. 2. Scoop into balls using a cookie scoop or tablespoon, and with damp hands, gently roll into a ball. Place onto a tray, lined with baking paper. 3. Add chocolate chips to a bowl and microwave in 30-second intervals, and stir, until the chocolate has melted. Drizzle back and forth over the granola balls. 4. Refrigerate for 20 minutes before serving. Store in an airtight container for up to 2 months. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

Warming rice, crunchy fresh herbs, creamy stock, and juicy chicken slices come together to create this Coconut Poached Chicken with a Wild Rice recipe. It's light, healthy, and perfect for anyone wanting an easy yet full-flavoured mid-week meal. After consuming enough food to feed a small village during these school holidays, I wanted to create recipes that would make me feel healthier and lighter and was soothing to my soul. Here enters this poached chicken recipe and I am sure it will make you feel exactly just that way too. One day whilst looking at chicken and coconut recipes, I across this recipe by Donna Hay. https://www.donnahay.com.au/recipes/coconut-rice-and-chicken-salad but I wanted to recreate it as a soup and so my Coconut Poached Chicken with Wild Rice was the end result. Before we get to the recipe, here are a few tips and options for you and be sure to watch my video below to see how easy it is to make! Enjoy! HOW TO MAKE THIS RECIPE This is a very simple recipe and has only a few easy main steps: Combine the stock ingredients. Poach and slice the chicken Heat the rice Bring it together in a bowl. Layer the rice, chicken, vegetables, and herbs and pour over the hot aromatic stock. Helpful Tips INGREDIENTS AND VARIATIONS RICE: Can I use microwave rice instead of cooking my own? Yes! I have made this using microwave rice and it turns out great. I bought both black rice and white rice and combined them. Simply follow the heating suggestions as recommended on the packet and add them to the bowls. CHICKEN: Can I use leftover chicken? Yes once again! To speed up the process, why not use leftover chicken and simply shred it. In fact, you could probably use leftover turkey! LOW CARB: What is a low-carb option? We are so lucky to have available in our supermarkets so many wonderful low-carb options. One that I use often is the rice konjac noodles. You can view the product at this link: https://slendier.com/product/slendier-rice/ Alternatively, why not use cauliflower rice or zucchini noodles instead. Other Chicken and Soup Recipes Chicken and Rice Healing Soup Easy Chicken Curry Soup Stuffed Baked Chicken Breast Lemongrass Tenderloins with Warm Vietnamese Salad Yogurt Braised Chicken with Chickpea Salad Coconut Poached Chicken with Wild Rice Serves 4 Prep Time 10 minutes Cooking Time: 30 minutes INGREDIENTS 400g Chicken Breasts 450g wild rice, a mixture of white and black microwave rice 400g coconut milk 200g snow peas, sliced diagonally 100g bean sprouts 1-litre chicken stock 2 tablespoons hot chilli sauce 1 tablespoon brown or coconut sugar 1 lemongrass stalk, bruised 5cm piece ginger, grated Juice of 1 lime Thai Basil and Coriander leaves Sea salt and pepper METHOD 1. Place coconut milk, chicken stock, hot sauce, lemongrass, and ginger in a saucepan and bring to a boil, stirring occasionally. 2. Reduce heat and add chicken. Cover and simmer for 12 minutes. 3. In the meantime, cook the rice according to the packet instructions. 4. Remove the chicken and discard the lemongrass. Now add to the stock the lime juice and brown sugar and stir through. Turn off the heat but keep covered to keep hot. In the meantime, shred or slice the chicken. 5. Divide rice and chicken among 4 bowls. Top with snow peas, bean sprouts Thai basil, and coriander leaves, and pour a few ladles of the hot stock into each bowl. Allow rice to absorb some of the stock for a few minutes before serving and add an extra drizzle of hot sauce over the top. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

Imagine crispy golden gnocchi with tender juicy vegetables and soft melting cheese. That is exactly what this Crispy Gnocchi Tray Bake with Bocconcini is! It's also gluten-free, simple to make, mess-free, and incredibly tasty! Add it to your mid-week dinner menu or cook it as part of your meal prep for the week. Let's get straight to the obvious thought everyone is having. Yes, you can bake gnocchi without boiling it first and yes, I have used shelf-stable gnocchi (not fresh gnocchi). This is a pantry staple in my household as it is convenient, easy to cook, and as you can see, versatile. Let's begin! What is Gnocchi Gnocchi is Italian dumplings made from cooked mashed potato, eggs and flour. This is then combined into a dough, separated into sections and then rolled out into long "snakes" using the palms of your hands. Pieces are then cut off that are approximately 2cm long and then each is rolled against the back of a fork to imprint ridges that allow the sauce to sit in once cooked and served. Watch How To Make It Helpful Tips Gnocchi - are small Italian dumplings made from potato, semolina, or flour, usually served with a sauce. At this instant, I am using gluten-free gnocchi and we are baking it! The gnocchi I used is this: https://sanremo.com.au/products/gluten-free-gnocchi/ Vegetables - I have added cherry tomatoes, zucchini and onions but you can change it up by adding mushrooms, capsicums (peppers), and even pumpkin. However, you will need to make sure they are cut to a size that will bake within 30 minutes. Olive Oil - don't skip the amount of olive oil added. You want to make sure the gnocchi is well coated as it stops it from drying out and adds to it making it crispy whilst baking. If you want to swap the olive oil for a neutral-tasting oil, then I recommend cooking avocado oil. Dairy-Free Options - as I am dairy-free, I also tested this recipe using dairy-free feta and it has worked deliciously. The feta I used: https://www.mylifebio.net.au/my-life-bio-cheese-feta Herbs - mix it up by adding fresh thyme, parsley, and even spring onions. HOW TO MAKE THIS RECIPE - there are 4 main steps Combine the olive oil dressing. Toss the ingredients through the dressing until evenly coated. Bake in the oven for 30 minutes Toss through the bocconcini and garnish with herbs and spices. Other Easy Oven Bake Meals Chicken and Haloumi Tray Bake Greek Baked Vegetables Baked Salmon with Peas and Butter Beans Baked Eggs in a Bagel Hole Stuffed Baked Chicken Honey and Walnut Baklava Baked Fish And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Crispy Tray Bake Gnocchi with Bocconcini Prep 10 Cook 30 Serves 6 INGREDIENTS 2 x 500g shelf stable gluten-free gnocchi 80ml (1/3 cup) extra virgin olive oil + extra 250g cherry tomatoes 420g bocconcini balls, pulled apart into pieces* (dairy-free) 4 garlic cloves, finely grated 1 large red onion, sliced 1 large zucchini, sliced into quarters and diced 2 tablespoons fresh lemon juice 1 teaspoon chilli flakes Fresh Basil leaves to garnish Sea salt and pepper INSTRUCTIONS 1. Preheat the oven to 220C fan-forced and line a baking tray (approx. 40cm x 25cm) with baking paper. 2. Combine the olive oil, garlic, salt, and pepper in a large bowl. Pour the gnocchi first into the olive oil mixture and toss to coat, then add the tomatoes, zucchini, and onions and combine until evenly coated. 3. Transfer to the baking tray (preferably in an even layer to allow the gnocchi to crisp), and cook for 30 minutes, tossing halfway through, until gnocchi are golden and starting to crisp. 4. Remove from the oven and add the bocconcini balls to the baking sheet (the heat will soften the bocconcini). 5. Drizzle over a little more extra virgin olive oil and lemon juice, and garnish with chilli flakes and fresh basil leaves. Serve hot. *Note: To make this meal dairy free, simply swap the bocconcini balls with cubed pieces of dairy-free feta. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

These Middle Eastern-style Juicy Beef Kafta with Baked Potatoes are one of our favourite ways to enjoy a baked meal. They are gluten-free, juicy, flavourful, and fragrant as they are filled with middle eastern spices, garlic, onion, and fresh parsley. What is Kafta? Kafta, which is also known as Kofta, is an elongated meatball, using beef or lamb mince and mixed with herbs, Middle Eastern spices, onion, and garlic. Traditionally, kafta is grilled and served on pita bread with hummus or with rice. My take on this classic dish is a little different as I love to bake it alongside potatoes, creating an easy family one-tray bake meal. Watch How to Make It How Do You Make Beef Kafta The first step is to prepare the potatoes as they need to par-bake first. Slice, season, drizzle oil, and place them into a lined baking tray. Bake for only 25 minutes before adding the kafta. While the potatoes are baking, prepare the kafta. Combine well the ingredients including the spices and form 12 large kafta balls. Place onto a plate and refrigerate whilst waiting for the potatoes to bake. Once the potatoes are ready, remove them from the oven and place the kafta around the potatoes. Drizzle or spray the kafta with olive oil and place back into the oven for a further 25 minutes. Once cooked, sprinkle with fresh parsley and squeeze a whole lemon over the entire tray. Serve and enjoy! Helpful Tips Beef or Lamb? You can use lamb instead of beef or a combination of the two (both lamb and beef) depending on your taste and preference. However, if you decide to stick to the recipe and use beef mince, I suggest using beef mince with at least 15% fat. The fat provides the moisture needed to keep them juicy and moist. This is not the case with lamb mince as most lamb mince already have about 20% fat content. Herbs and Spices! It is essential that all the herbs and spices in the recipe are added to the mixture. It distinguishes kafta from other meatballs and creates the most amazing flavour. Shaping and Size. Shape the kafta into oval balls (similar to an egg shape), making sure they are all similar in size. This ensures they are cooked evenly and equally, without some being under or over-cooked. This recipe makes approximately 12 extra large kafta balls and they should be medium cooked, keeping them juicy and moist. Each are approximately 8cm long by 6cm wide. Potatoes and other suggested Vegetables! I have chosen to cook the kafta with potatoes as a replacement for pita bread, however, other vegetables can be added or swapped including cauliflower, turnip, carrots, parsnip, and zucchini. What else do you serve Kafta with? salad (greek salad or leafy green) hummus, garlic dip, or baba ganoush rice or cauliflower rice gluten-free pita bread or Lebanese bread an array of pickled vegetables What do I do with any leftovers? You can store the kafta and potatoes in an air-tight glass container in the refrigerator for up to 3 days. To reheat microwave for 4 minutes on high. This is also a great meal-prep idea for lunch. Other Beef Recipes Bolognese Pasta Soup Spaghetti with Cheesy Meatballs Zucchini Cannelloni Bake Mousaka Shepherds Pie One Pan Roast Beef and Vegetables And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Juicy Beef Kafta Makes 12 Serves 6 Prep 15 min Cook 50 min INGREDIENTS Kafta Mixture: 1kg regular beef mince 1 red capsicum, very finely chopped 1 extra-large onion, grated 1 egg 1 tablespoon white wine vinegar 6 garlic cloves, minced 1 cup parsley, finely chopped ¼ cup breadcrumbs, gluten-free Kafta Spices: 2 teaspoons sea salt ½ teaspoon pepper 1 teaspoon ground paprika ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon ground turmeric (optional) Potatoes: 6 medium size potatoes, sliced into quarters 2 large red onions, sliced into quarters 1 teaspoon Greek ground oregano 1/3 cup extra virgin olive oil 1 teaspoon granulated garlic Salt and pepper, a generous amount INSTRUCTIONS 1. Preheat the oven to 180C fan forced. Line a large baking tray with baking paper. 2. Combine the potato and onion ingredients in the baking tray and cover with foil. Bake in the oven for 25 minutes. 3. In the meantime, combine in a large mixing bowl the kafta mixture and kafta spices. Combine well, your hands (optional to wear a kitchen glove). Measure out 2 tablespoons of mixture and roll into oval balls. It should make about 12 in total (don’t make them too small as they will cook too quickly). Set aside on a tray and refrigerate until potatoes are ready. 4. Once the potatoes are ready, remove them from the oven and arrange the meatballs in and around the potatoes. Use a large spoon to help move the hot potatoes without burning yourself. 5. Drizzle extra virgin olive oil over the meatballs (or spray with olive oil spray) so they do not dry and place back into the oven (uncovered) for 20-25 minutes. Increase oven temperature to 200C fan forced. 6. Once cooked, squeeze the juice of a whole lemon all over and serve immediately. Optional to serve alongside a tomato salad, with crumbled feta, garlic dip or pita bread. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram, Pinterest or TikTok!

This aromatic Persian Chicken with Pomegranate and Walnuts is packed with flavour thanks to turmeric, cinnamon, walnuts, pomegranate and pomegranate molasses. What a flavour combination! And although there are a few spices here the flavours are subtle enough for the whole family. Before I go onto the recipe, I want to share with you a little bit about our food journey with this recipe. Please do not think this is an advertisement. I am not paid to say this to you but I truly believe it is important to look at what we are buying and where it is coming from. You will notice I used chicken from a company called The Bare Bird. You see chicken is not only our favourite protein but we cook chicken at least 2-3 times a week so it is really important that I buy quality chicken. The reason I chose The Bare Bird is because it is 100% antibiotic free which means that the chickens never - at any stage of their life - receive antibiotics. Furthermore, in 2012 The Bare Bird made the ethical decision to remove all antibiotic growth promotants and since then they have been working towards the removal of all antibiotics. Because of this, they focus also on keeping their farms clean and take great care - ethically as well - of their chooks. Now there is also another reason I chose these chickens - they taste fabulous. They are tender, juicy and flavourful. Best of all they have no foul smell like many other chickens do. That comes down to the fact they are 100% antibiotic free. For more information please visit their web page https://www.thebarebird.com.au/ Tips You won't find a simpler, more tasty recipe for this season. Within 15-20 minutes there is a gourmet meal waiting to be devoured. The ground walnuts give the sauce a thick, richness and the pomegranate molasses a sweetness that makes you go back for more - keep in mind that the suggested 1.5 tablespoons of pomegranate molasses are only a suggestion - feel free to add a tablespoon more if you love that sweetness and fruity flavour. The result of these flavours is unlike anything you have tried before and I am pretty sure you will make it again once you hear your loved ones ask for seconds. If you haven’t tried pomegranate molasses before, well you are missing out! You can find it in your local supermarket but I find more varieties in the larger fruit/deli stores. This is the one I have used: https://www.harrisfarm.com.au/products/chefs-choice-pomegranate-molasses When it comes to chicken stock, try to use one without sugar. What I do at home is use hot water and add a couple of tablespoons of chicken bone broth to create my chicken stock. This is the company I use: https://nutraorganics.com.au/collections/broths/products/chicken-bone-broth-homestyle-original This is only a guide but if you have any questions, please feel free to email me or contact me via Instagram, Facebook or even Pinterest. So now it's time to get cooking! Happy Creating, Margaret Persian Chicken with Pomegranate and Walnuts Serves 4 Cooking Time: 15 minutes Prep Time: 15 minutes INGREDIENTS 600g The Bare Bird Chicken Thigh Fillets, cut into thirds 1 large red capsicum, sliced 1 large yellow capsicum, sliced 1 large brown onion, diced 6 garlic cloves, peeled and finely chopped 3 tbs extra virgin olive oil 1 tsp ground cinnamon 1.5 tsp ground turmeric 300ml chicken stock 100g walnuts, ground in food processor 1.5 tbs pomegranate molasses Zest of 1 lime Juice of 1 lime Seasoning To garnish 1 small red onion ½ cup parsley, finely chopped ½ a pomegranate, seeds removed To serve Boiled rice Cauliflower rice Toasted pita / flatbread INSTRUCTIONS 1. In a wide-based pot add extra virgin olive oil and chicken. Cook until lightly browned and then add onions and sauté for 2 minutes. 2. Add capsicum, garlic and walnuts and cook over medium heat for 2 minutes. 3. Add turmeric, cinnamon, lime juice and zest, sea salt, pepper, chicken stock and pomegranate molasses and cook for 6-7 minutes, stirring occasionally. 4. Turn off heat and garnish with red onion, parsley and pomegranate seeds. 5. Serve hot alongside rice, cauliflower rice or toasted pita or flatbread.

Introducing a delightful alternative to traditional hot cross buns: Gluten-Free Hot Cross Bun Cake. Packed with the warm flavors of cinnamon, clove, and nutmeg, and sweetened with maple syrup, this cake offers all the deliciousness without gluten, dairy, eggs, or refined sugar. It's a vegan, one-bowl recipe, making it perfect for baking during school holidays and Lent. Let's get started on this tasty and healthy (ish) treat! What is a Hot Cross Bun Cake? A traditional hot cross bun is a spiced sweet bread bun made with raisins and sultanas and marked with a cross at the top and traditionally eaten on Good Friday after Lent. Traditional buns involve kneading and rising and this is why I have created a fast and easy alternative to this process. My Hot Cross Bun Cake has the same flavours as buns but has a velvety texture that is moist and slightly crumbly. It can be enjoyed for breakfast, afternoon tea, and dessert and pairs perfectly with fresh whipped cream or ice cream. As it's not too sweet, it can be served any time of day. How to Make It Helpful Tips Baking with Gluten-Free Flours The ingredients must be measured as baking with gluten-free flour can be tricky. The ratio of ingredients needs to be measured correctly for the reaction between ingredients to create the desired result. The same goes for the baking temperature. Gluten-free flour tends to brown faster, yet takes longer to cook, hence why the suggested oven temperature should be followed correctly. A ten-degree difference can result in a wet cake that is burnt. Combining Ingredients The dry ingredients must be whisked and combined first, then the wet ingredients are whisked and combined, before folding in the two (rather than simply adding all the ingredients in the bowl at the same time). This ensures the desired results and a fluffy texture. How to Make this Hot Cross Bun Cake This will be one of the easiest gluten-free, dairy-free, egg-free, and vegan-friendly cakes you will make. Add all in one bowl and bake! Combine the dry ingredients using a whisk, then make a well in the center of the ingredients. Add the wet ingredients into the well and whisk until well combined. Fold the dry and wet ingredients together. Pour cake batter into a prepared baking tin. Make the cross over the top by combining flour and water. Bake Brush apricot jam over the top. Serve and enjoy! More Gluten-Free Desserts and Sweet Snacks Desserts and Sweet Treats Hot Cross Bun Cake, Gluten-Free This recipe is gluten-free, egg-free, dairy-free, refined sugar-free, vegan, and a one-bowl recipe. Serves 8 Prep: 10 minutes Cook: 50 minutes Cake Tin: 20-22cm INGREDIENTS Dry Ingredients: 250g (1 ½ cups) self-raising flour, gluten-free 150g (2 cups) almond flour 80g (½ cup) sultanas 2 tablespoons psyllium husk 3 tablespoons orange zest 2 teaspoons ground cinnamon 1 teaspoon ground clove 1 teaspoon ground nutmeg 1 teaspoon baking soda, gluten-free 2 hollow chocolate easter eggs, broken into bits (dairy-free, sugar-free optional) Wet Ingredients: 250ml (1 cup) milk of choice (I used almond milk) 125ml (½ cup) freshly squeezed orange juice 110g (solid weight) coconut oil, then melted 75g (¼ cup) maple syrup 1 tablespoon white vinegar Cross: 1 tablespoon gluten-free flour 1.5 tablespoons water Glaze: 1 tablespoon orange or apricot jam (optional to use a sugar-free jam) INSTRUCTIONS 1. Dry Ingredients: Mix all dry ingredients into a mixing bowl and combine well using a whisk. Then make a well in the center of the dry ingredients by gently pushing the dry ingredients against the sides of the bowl. 2. Wet Ingredients: Pour all the wet ingredients into the well, and combine the wet ingredients using the whisk. Once combined, grab a spatula and run the scraper around the edges of the bowl and the bottom, pulling the dry ingredients over and into the wet mixture. Continue mixing until combined. Add the broken chocolate eggs and gently fold through. 3. Oven and Tin: Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F. Line the baking tin with baking paper. Pour the cake batter into the baking tin. 4. Make the Cross: To make the cross, combine the flour and water in a small bowl, and pipe a cross pattern on the uncooked cake. Place into the oven and bake for 50 minutes or until golden and a skewer comes out clean. 5. Glaze and Enjoy: Once cooked, place one heaped tablespoon of apricot jam onto the cake, and brush to spread all over. Allow cooling in the baking tin for 10 minutes before placing it onto a wire rack to bring it to room temperature. Serve on its own, with whipped cream or vanilla ice cream. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram  Pinterest  Facebook  TikTok  or YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

These simple Greek Baked Vegetables are very similar to Briami (Greek Ratatouille). It is under the category of Vegetable Centred Greek Dishes called LATHERA coming from the word "lathi" meaning oil and of course we would only use extra virgin olive oil. I am 100% sure you will absolutely love this incredible meal as it's a luxurious way of devouring your vegetables. Once again all it takes is chopping up the vegetables, throwing them into a baking dish, seasoning, drizzling with extra virgin olive oil, and baking. The vegetables come out soft, aromatic, and juicy. The idea is for the vegetables to overcook rather than be crunchy which makes it perfect to serve with a big loaf of bread to soak up those juices and extra virgin olive oil. Don't forget to add crumbled feta (a dairy-free option) and a side serving of olives. Just as an added idea, I also love to add some capers for that little bit of extra saltiness. Happy Creating, Margaret Greek Baked Vegetables Serves 4 Prep Time: 10 minutes Cooking Time 1.5 hours 2 medium potatoes, peeled and diced 1 medium sweet potato, peeled and diced 1 large carrot, diced 1 zucchini, sliced in 2cm wheels 1 eggplant, diced 1 red capsicum, diced 1 leek cut into thick slices 1 cup parsley, roughly chopped 2 ripe tomatoes, peeled and sliced 6 garlic cloves, sliced ½ cup extra virgin olive oil ½ cup water Sea salt and pepper 1. Line a deep baking tray with baking paper and preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F 2. Prepare the vegetables. 3. Add all vegetables to the baking tray and season generously. 4. Pour the water into the corners of the tray, then drizzle over the extra virgin olive oil. Sprinkle the parsley over the top. Cover with foil and bake for 1 hour. 5. Remove foil, toss the vegetables gently, and further bake for 20-30 minutes or until golden. Served traditionally with feta, crusty bread, and olives.

Banh Mi Vietnamese Rolls are the most delicious Vietnamese sandwiches filled with pickled carrots, cucumber, fresh herbs, chilli, mayonnaise and a selection of proteins including chicken or pork and pate. Today I am sharing the most delicious sandwich you will ever make... feel free to simply scroll to the bottom of the page, check out the video and make it immediately! That way we can both obsess over this popular Vietnamese sandwich together because every part of it is so delicious that you won't be able to stop at just one. There are a variety of Banh Mi recipes but I have found this to be the recipe loved by all - young and old. The flavours are delicious but not too strong and the ingredients are fresh. So if you're after a meal for your loved ones or even a fun food idea to entertain a crowd, then this is the recipe for you. Simply set all the ingredients out onto a table and each person can create their own Banh Mi Sandwich. Helpful Tips BANH MI INGREDIENTS: The contents of this gourmet street food sandwich are gluten-free but make sure you check the labels. I have listed below the ingredients I used as they are by label or ingredients gluten-free. None are sponsored. Bread Rolls: I have used Schar Gluten-Free Baguettes. One baguette is cut in half for 2 people but feel free to find your own bread rolls https://www.schaer.com/en-int/products/baguette-175g Tasmania Pate: I chose to use the duck pate as traditionally Banh Mi Rolls have at least 2 types of protein, however, if you prefer chicken, this company also sells chicken pate https://homesteadpate.com.au/ Tamari Soy Sauce: This soy sauce is light in flavour and not too salty https://www.changs.com/products/Changs-Tamari-Light-Soy-Sauce-280ml/ Sweet Chilli Sauce: I have loved this particular sweet chilli sauce since I was a child and is my favourite. Luckily it's still gluten free! https://www.fountainsauces.com.au/product/Sweet-Chilli-Sauce-250ML-70013 Mayonnaise: This has a more traditional flavour and blends in perfectly with the chicken https://www.kewpie.com/en/products/mayonnaise/ HOW TO MAKE BANH MI: Marinate the chicken with garlic, tamari soy, sweet chilli and oils. Cover, and refrigerate. Pickle the carrots with vinegar, salt, sugar and water. Drain and set aside for when needed. Prepare the fillings by shredding the lettuce, slicing the cucumber, chilli and onions and setting out the herbs, mayonnaise and pate. This makes it easier when it is time to assemble the sandwich rolls. Heat the pan, skillet or BBQ and cook the chicken. Slice into thin strips and place alongside other ingredients. Build the sandwich. Spread the mayonnaise on one side and the pate over the other and then assemble. Serve immediately and enjoy! THE FINALE! Now as much as you want to eat this without making a mess - be warned - you will make a mess. You will have bread crumbs down the front of your top and the soy sauce will drip down your hand and onto your wrist and beyond! Your mouth will be smeared with pate and mayonnaise and pickled carrot will fall off your plate and that is the best part of it because it means you're enjoying your Banh Mi and achieved complete eating bliss. Watch How To Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x BANH MI VIETNAMESE ROLLS INGREDIENTS: Chicken: 4 large chicken thigh fillets 2 tablespoons soy sauce/tamari sauce (I prefer Chang’s Asian Food) 2 tablespoons sweet chilli sauce (I prefer Fountain) 2-3 large garlic cloves, crushed or finely chopped (the more the better!) 1 tablespoon light olive oil 1 tablespoon sesame oil (Chang’s Asian Food) Carrot: 2 medium carrots, peeled and sliced into thin matchsticks or shred using a mandolin ½ cup warm water ½ cup white wine vinegar or rice vinegar 1 teaspoon sea salt 1 tablespoon caster sugar Fillings: Bread rolls (I used Schar Gluten Free baguettes cut in half), ¼ iceberg lettuce, finely shredded 1 Lebanese cucumber, thinly sliced lengthways with a potato peeler 1-2 green onions, sliced into thin strips, the length of the bread rolls 1 red long chilli, thinly sliced (removed seeds optional) Coriander leaves Mint leaves Mayonnaise (I prefer Kewpie Mayonnaise for this recipe) Duck Pate (Homestead by Tasmanian Pate has a gluten-free pate available) METHOD: 1. Combine the soy sauce, sweet chilli sauce, garlic, olive oil and sesame oil in a wide bowl and then coat the chicken with the sauce. Allow marinating in the fridge for 15-20 minutes. 2. In the meantime, prepare the carrots. Dissolve the salt and sugar in the warm water, then add the vinegar and the shredded carrots. Refrigerate and allow to sit for 15 minutes. After 15 minutes, drain and set aside. 3. Pour a tablespoon of cooking oil in a frying pan and over high heat cook each side of the chicken until golden (approximately 5-6 minutes) and cooked through. Allow to cool down a little and then slice into thin strips. 4. Cut the bread rolls in half, lengthways and prepare all the ingredients out on the table. Assemble each Banh Mi Vietnamese Roll with the following: - Spread one side of the bread roll with the mayonnaise and the other with the pate. - Layer the cucumber, lettuce, chicken, carrots, green onions, chilli, herbs, pepper and optional to drizzle a teaspoon of soy sauce and mayonnaise over the salad. 5. Bring sandwiches together, close and enjoy!