These Anzac Biscuits are gluten-free, vegan, crunchy on the edges, and soft and chewy on the inside. The addition of golden syrup makes these biscuits warmly sweet and the addition of quinoa flakes creates a crunchy yet chewy texture. They are perfect for dunking into a cuppa and are ready to eat in less than 30 minutes. What are Anzac Biscuits? These iconic biscuits were originally made by soldiers' wives to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli, which would stay fresh for the months that it would take to reach the soldiers. They were also made to sell and raise money for the war effort. Traditionally they were crunchy and very hard (which was essential at the time in order for the biscuits to stay 'fresh' by the time they reached the soldiers), but over the years, a softer chewier version has become just as popular and loved. The difference between a traditional and gluten-free Anzac Biscuit Traditional ingredients in Anzac Biscuits include wheat flour, oats, butter, desiccated coconut, brown sugar, golden syrup, bicarb soda, and water. As wheat flour and oats are not gluten-free, these have been replaced with a combination of gluten-free flours (all-purpose gluten-free flour and coconut flour), and in place of oats, are quinoa flakes. The traditional oat flavour that is quite distinctive in these biscuits is not present in the gluten-free version, however, the combination of vanilla, golden syrup, and quinoa creates a similar flavour. Watch How to Make It Helpful Tips The consistency you want to create with the dough is that it should be moist enough to stay together in your hands after pressing. You do not want it crumbling and falling apart. The mixture is too dry Quinoa and Coconut Flour are both dry which can create a dry dough. If this is the case, add one teaspoon of water to improve the texture and consistency of the dough. The mixture is too wet If you are concerned that the dough is wet, add a teaspoon of coconut flour at a time. Bicarb Soda This is the main raising agent in the biscuits. If the mixture of butter and golden syrup did not froth when adding the bicarb soda, then it is most likely out of date. Storing Biscuits These gluten-free Anzac Biscuits can be stored for 3+ weeks in an air-tight container in a cool and dry pantry. More GF Sweet Treats Koulourakia: Greek Olive Oil Biscuits Cranberry and Pistachio Biscotti (Paximadia) Carrot Cake Cookies All Desserts and Sweet Snacks Anzac Biscuits (gluten-free) Makes 20 large biscuits Prep 10 minutes Bake 15-17 minutes INGREDIENTS Dry Ingredients: 170g (1 ¼ cups) plain all-purpose flour (gluten-free) 80g (1 cup) quinoa flakes 60g (½ cup) coconut flour 90g (3/4 cup) desiccated coconut Wet Ingredients: 150g butter (dairy-free option: I used Nuttelex Olive Oil) 80g (¼ cup) golden syrup 70g (¼ cup) brown sugar 1 teaspoon vanilla extract 1 teaspoon bicarb soda INSTRUCTIONS 1. Preheat the oven to 170°C fan forced / 190°C conventional oven / 375°F and line two trays with baking paper. 2. Place the gluten-free flour, quinoa flakes, coconut flour, and desiccated coconut in a large bowl and stir to combine. 3. In a saucepan, add the butter, golden syrup, brown sugar, and vanilla. Stir over medium heat until the butter is melted, then add and mix in the bicarb soda. As soon as it starts to bubble whilst stirring, remove it from the heat. 4. Pour the butter and sugar mixture into the dry ingredients and mix until fully combined. 5. Using a small scoop or tablespoon, place mixture into palms and roll into balls, and place on the baking tray. Press down the balls to flatten them with the palm of your hands or the back of a large cup. Flatten to ½ cm thickness and 7cm wide (approximately). 6. Bake for 15 minutes or until golden brown. Note: For perfectly round Anzac Biscuits, simply place a round cookie cutter around one of the cookies on the baking sheet. (It should be bigger than the cookie, and therefore not cut off any of the edges.) Then, use the cookie cutter to mold the edges of the cookie from uneven to perfectly round, using a swirling motion. For a crunchy Anzac Biscuit, make them thinner (approximately 0.5cm thick), and for a chewy and soft Anzac Biscuit, make them thicker (approximately 1cm in thickness). Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

I'm taking this classic Steak 'n' Chips recipe, and turning it into an easy weeknight dinner that takes 30 minutes to cook and is done all in one tray. It's an easy and delicious meal with melt-in-your-mouth steak, alongside, crispy on the outside, and fluffy on the inside chips. Let's begin! While this recipe may seem simple, I can assure you it is one of the tastiest dinners you will enjoy as each element is seasoned with vibrant flavours of garlic, mustard, and paprika and then cooked perfectly. And though cooking a good steak this way may seem controversial, it is also one of the easiest ways to cook it at home and still get it pretty perfect. Meal Prep This recipe is also the perfect meal prep as it makes enough for 4 days as a single serve, stores well and heats perfectly in the microwave. Watch How to Make It How Do You Make Steak 'n' Chips as a Tray Bake? It only takes three main steps to cook this delicious tray-bake recipe: Prepare the Potatoes and Bake: Place the potatoes and broccoli onto the tray, drizzle with extra virgin olive oil, and season well. Place into the preheated oven for 20 minutes. Marinate the Steaks: In the meantime, while the potatoes and broccoli are baking, season to marinate the steaks, leaving them at room temperature. Grill the Steaks and Potatoes: Remove the tray from the oven and change the oven setting to grill. Place the steaks onto the tray and grill for 4 minutes, then, turn over the steaks and grill for a further 4 minutes. Optional to turn over the potatoes and broccoli as well. Once cooked serve! Optional to serve alongside your favourite condiment, with feta, or simply as is! Enjoy! Helpful Tips Beef: I highly recommend using beef scotch fillets as they have the perfect balance of meat and fat for grilling, and they are a tender cut of meat. Another option is porterhouse steak, however, this may not turn out as tender as the scotch fillet. It is also important to note that, the steaks are at least 3cm thick ensures they will cook well. Grilling time may need to be reduced if the steaks are thinner. Potatoes: In order for the potatoes to cook in 20 minutes, they will need to be sliced into 1.5cm - 2cm (15-20mm) wedges. Any type of potato can be used. I have tried this recipe with Desiree, Nicola (whitewashed), and even Brushed. All cook perfectly. Broccoli: My favourite vegetable to add is broccoli, however, any extra vegetable can be added, including cauliflower, sweet potato, zucchini or parsnip. Making sure it is cut to a size that will cook in 20 minutes is important. Other Tray Bake Recipes Chicken and Halloumi Tray Bake Crispy Tray Bake Gnocchi Juicy Beef Kafta Deconstructed Chicken Souvlaki Tray Bake Halloumi and Vegetable Tray Bake Roasted lamb Chops with Blistered Tomatoes and Potatoes No Pastry Spinach and Feta Bake (Pastryless Spanakopita) 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 Creating, Margaret Steak and Chips Tray Bake Serves 3-4 Prep: 10 minutes Cook: 30 minutes INGREDIENTS Steak: 300g x 2 Scotch Fillet Beef Steaks 2 tablespoons extra virgin olive oil 1 teaspoon garlic granules or powder 1 teaspoon dried Greek oregano 1 teaspoon mustard powder ½ teaspoon paprika Sea salt and pepper Chips and Broccoli: 600g or 3 large potatoes, peeled and sliced into 1cm thick wedges 1 large broccoli head, cut into large florets ¼ cup extra virgin olive oil 1 tablespoon dried Greek oregano Sea salt and pepper Suggestions to serve with: Feta (dairy-free option) Parsley leaves, roughly chopped Tzatziki dip (dairy-free option) OR your favourite condiment INSTRUCTIONS 1. Preheat the oven to 190°C fan forced / 210°C conventional oven / 415°F and line a large tray with baking paper. 2. Place the potatoes and broccoli in a single layer onto the tray and drizzle with the olive oil and season with oregano, sea salt, and pepper. Toss to combine and bake for 20 minutes. 3. In the meantime, place the steaks into a bowl and drizzle with the oil. Season with salt, pepper, oregano, mustard, paprika, and garlic. Rub seasoning into the steaks and leave at room temperature. Do not refrigerate. 4. Once potatoes and broccoli are cooked, remove them from the oven. Change oven setting to grill function. Allow the grill to heat for a few minutes. 5. Place steaks onto the side of the tray and pour any oil from the bowl over the steaks. Place under the grill for 4 minutes per side for a medium cook. Optional to turn over the potatoes and broccoli as well to brown on all sides. 6. When done, sprinkle potatoes with crumbled feta and fresh parsley leaves. Serve directly from the tray. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

These Gluten-Free Scones are so easy to make, taste soft, buttery, and crumbly, and are so delicious! They're perfect for breakfast, brunch, or afternoon tea and are especially needed on special occasions such as Mother's Day! What are Scones? Traditional scones a quick bread made to serve for afternoon tea. They are slightly dense, slightly dry, and slightly crumbly 'biscuits' that are opened in half and spread with fresh cream and jam. They are typically made with simple ingredients including flour, butter, milk, and sugar. How to Make Gluten-Free Scones Helpful Tips Flour This recipe works well with gluten-free self-raising flour. I have tried several gluten-free flours but I really like the way they turned out using ORGRAN self-raising flour. For an amazing result (though not necessary), sift the flour first. Butter Make sure the butter is cold when grating and then place it in the freezer to further chill whilst grated. This creates pockets of butter that help the scones steam and creates their texture. Working the Dough Try to work the dough as little as possible to keep the scones from being dry and tough. Rolling out thick Scones Scones do not rise much at all, which is why you will need to roll out the dough at least 3cm thick, that way there will be a little rise. Egg-Wash This is what makes the scones nice and glossy and brown. Without it, the scones will be pale. Other Gluten-Free Desserts Anzac Biscuits Koulourakia with Olive Oil Blueberry and Pistachio Friands Healthy Carrot Cake Cookies All Desserts and Treats Easy Gluten-Free Scones Makes 10 Prep 10 minutes Cooking 15 minutes INGREDIENTS 380g Gluten Free self-raising flour (I used Orgran GF Flour) 3 tablespoons caster sugar (fine sugar) 1 teaspoon baking powder 1 ½ tablespoons psyllium husk 120g salted butter, grated from cold 110ml milk 2 medium eggs (plus 1 small egg for brushing) 1 teaspoon vanilla extract 1 tablespoon coffee sugar crystals INSTRUCTIONS 1. Preheat the oven to 200°C fan forced / 220°C conventional oven / 425° and line a large baking sheet with baking paper. 2. Grate the butter onto a plate and place it into the freezer while you prepare the remaining ingredients. 3. Place the gluten-free self-raising flour into a bowl and add the grated butter. Rub it in with your fingertips until it forms what looks like breadcrumbs. Then add the baking powder, psyllium husk, and sugar and stir in. 4. Make a well in the middle of the dry mixture. Pour in the milk, eggs, and vanilla and work it using a metal spoon. Continue until it forms a dough. 5. Flour a work surface with a teaspoon of gf flour and pour the dough out onto the surface. Fold and knead the dough only a few times to bring it together. Do not overwork it as it will create hard and dry scones. Form it into a round shape and roll it out with a rolling pin to about 3cm thick. 6. Using a cookie cutter (dust with gf flour to reduce the risk of sticking), about 5-6cm wide, push down into the dough to cut out a scone. Push it out of the cutter and place it onto the baking tray. Continue with the remaining dough. Bring the leftover dough together, form another round shape, using a rolling pin flatten and continue cutting until all the dough has been used. 7. Brush the tops of the scones with a whisked egg (do not let the egg wash drip over onto the sides) and then sprinkle with the coffee sugar crystals. 8. Bake in the oven for 13-15 minutes. They should be golden in colour when ready. 9. Serve warm or at room temperature with strawberry jam and cream. They can also be reheated the following day. Enjoy! Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This Apple and Rhubarb Crumble is the perfect balance between sweet and tart, creamy and crumbly. The sweet apples, and tart rhubarb, gently cook to create a creamy texture, whilst the combination of quinoa flakes, coconut, and gluten-free fried noodles create a unique-tasting crunchy crumble that you will find delicious and addictive. It's easy, quick to bring together, and a winter dessert favourite. What is an Apple and Rhubarb Crumble? Apple and Rhubarb Crumble is a sweet dessert made from fruit that is baked into a warm sweet mixture and traditionally covered in a mixture of flour, butter, oats, and sugar. This gluten-free version is slightly different as the crumble topping is made with gluten-free ingredients that include quinoa flakes, desiccated coconut, and gluten-free fried noodles. These ingredients take the place of the traditional ingredients but are surprisingly similar in taste and texture. Watch How to Make It How Do you Make Gluten-Free Apple and Rhubarb Crumble 1. Prepare the apples and rhubarb: Peel the apples and dice them, making sure they are all similar in size. Remove the leaves of the rhubarb as only the stems are used. Wash and cut them into the same size pieces as the apples to ensure everything is cooked evenly. For this recipe, I would recommend approximately 2-3cm cubed. 2. Prepare the fruit mixture: In the baking dish combine the apples, rhubarb, caster sugar, orange juice, and vanilla and bake in a preheated oven. 3. Prepare the crumble topping: In the meantime, whilst the fruit is cooking, in a bowl combine all the ingredients for the crumble topping. There is no need to chop anything, only melt the butter which brings the ingredients together. 4. Add the crumble to the fruit and bake: Once the fruit mixture has cooked, place the crumble topping over it and bake again. 5. Serve: Once cooked, remove from the oven and allow the Apple and Rhubarb Crumble to sit for 5 minutes before serving. Place in the center of the table and with a large serving spoon, scoop into bowls. Helpful Tips Help! I can't find Chang's Gluten-Free Fried Noodles. What else can I add? Don't worry! You can add crushed nuts instead. Crushed pecans or walnuts should work well or even sliced almonds will do the trick. I don't like rhubarb, what else can I add? I have made this recipe using large strawberries sliced in half and it is delicious! However, they must be fresh and not frozen. What do I do with leftovers? Store leftovers in the refrigerator for up to 5 days and it is deliciously reheated in the oven. Some may say that crumble is best baked the same day it is served, however, funnily, my children loved it the next day cold, straight out of the fridge! Other Gluten-Free Dessert Recipes Easy Gluten-Free Scones Nutella Stuffed French Toast Bites Blueberry and Pistachio Friands Bread and Berry Pudding All other dessert and sweet snack recipes Apple and Rhubarb Crumble, Gluten-Free Serves 6-8 Prep 10 minutes Cook 45 minutes Oven Proof Dish 28-30cm diameter x 6cm height INGREDIENTS Apple and Rhubarb Mixture: 4 large green apples, peeled, cored, and diced 3cm chunks 1 bunch rhubarb (7-8 Stems) trimmed, cut into 3cm pieces ¼ cup freshly squeezed orange juice 3 tablespoons caster sugar or monk fruit sugar 2 teaspoons vanilla extract or paste Crumble Topping: 1 packet of Chang’s Gluten Free Fried Noodles 1 cup quinoa flakes 1 cup desiccated coconut ½ cup brown sugar or coconut sugar 1 heaped teaspoon of ground ginger 140g salted butter, melted (dairy-free optional) Serve with: fresh cream or dairy-free substitute custard or dairy-free substitute vanilla yogurt or dairy-free substitute ice cream or dairy-free substitute INSTRUCTIONS 1. Preheat oven to 180C fan. 2. Combine the apples, rhubarb, caster sugar, orange juice, and vanilla in the oven dish and bake for 20 minutes. 3. In the meantime combine and mix well the ingredients for the crumble topping. 4. Sprinkle the crumble topping over the apple and rhubarb mixture and bake for a further 25 minutes. 5. Allow sitting for 5 minutes, then serve with a fresh dollop of cream, ice cream, custard, or vanilla yogurt. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

This 'Steamed' Fish in Oyster Sauce is a waterless way to steam-cook fish. All you need is a handful of ingredients and a pan with a lid. The fish becomes tender and flaky and the oyster sauce enhances its flavour. It is ready in less than 15 minutes and when served with rice and Asian greens, it's an impressive-looking dish. Let's begin! What is 'Waterless' Steaming? The term waterless steaming is the opposite of traditional steaming. In traditional steaming, there is a pot of boiling water that produces steam to cook the food. In waterless steaming, the water is absent. Instead, the liquid in the food itself is dispersed and the food steams itself. The food remains moist and the flavour is retained, creating a juicy and flavourful meal. Watch How to Make It How do you make Steamed Fish in Oyster Sauce? These are the steps taken to cook the rice, fish and bok choy, all within 30 minutes. First, make sure you have all your ingredients prepared and in front of you. 1. Cook the Rice: If you are going to cook the rice from scratch (alternatively you can use microwave-ready rice), then this would be the first step. To make my rice, it needs 5 minutes boiling and 15 minutes steaming time. During the time the rice is steaming, you can cook the fish and bok choy. Recipe for RICE. 2. Combine the marinade: Combine the ingredients for the marinade in a wide bowl that will fit the fish. Place the fish into the bowl and turn the fish over to coat both sides. While this is marinating, cook the bok choy. 3. Cook the Bok Choy: Add to a pan or wok the vegetable oil and cook the garlic before adding the remaining ingredients. Stir fry over high heat for 2-3 minutes, then remove from heat and serve on a platter. 4. Cook the Fish: Saute the onion and garlic and then place the fish over the onions. The fish does not touch the pan directly. Pour over the marinade and "Shaoxing Wine" and place the lid onto the pan. Steam for a few minutes. Do not remove the lid. Check if the fish has been cooked and garnish with sesame seeds and green onions. 5. Bring it together: Serve in shallow bowls. Place the rice first, then top with the bok choy and fish. Serve immediately. Helpful Tips What type of fish should I use? Choose a firm but flaky fish such as seabass, snapper, cod, bream, barramundi or ocean perch. The best source of fresh fish fillets is from your local fish market. Do not use tuna or swordfish as it dries out and avoid oily fish like salmon and trout. Can I use Shaoxing Wine if I'm NOT on a Gluten Free diet? Yes! Traditionally Shaoxing Wine is used for this recipe, however, since there is wheat present in Shaoxing Wine, I have come up with an alternative for those on a gluten-free diet. Instead of Shaoxing Wine, simply combine 1 tablespoon of balsamic vinegar, 1 tablespoon of rice wine vinegar and 1 teaspoon of fine (caster) sugar. Other Fish and Seafood Recipes Lemon and Garlic Butter Fish Honey and Walnut 'Baklava' Fish Spaghetti Marinara in Coconut Milk Prawn Saganaki with chilli and thyme Salmon with Bruscetta Salad Seafood Chowder with Coconut Cream All other Seafood Recipes 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 Creating, Margaret 'Steamed' Fish in Oyster Sauce Serves 4 Prep 15 minutes Cooking 15 minutes (extra time for rice and bok choy) INGREDIENTS: Fish: 4x 180g pieces of firm white fish fillets, (seabass, snapper, cod or barramundi) 4 green onions, sliced on the diagonal 1 large brown onion, thinly sliced 4 garlic cloves, sliced 2 tablespoons "Shaoxing Wine" (as traditional Shaoxing Wine is not gluten-free, the alternative is to use 1 tablespoon balsamic vinegar, 1 tablespoon rice wine vinegar and 1 teaspoon fine sugar) 3 tablespoons cooking oil Marinade: 1 teaspoon salt 2 tablespoons Chang’s GF Tamari Light Soy Sauce* 4 tablespoons Chang’s GF Oyster Sauce* 2 teaspoons GF corn flour / corn starch Freshly cracked black pepper to taste INSTRUCTIONS: 1. Combine the ingredients of the marinade in a bowl, and place the fish fillets in the marinade, making sure all sides are coated well. Allow marinating for 15 minutes, turning over halfway through. (During this time, cook the Garlic and Soy Bok Chok Choy - recipe below) 2. Place on the stovetop flat bottom saucepan and heat before adding the oil, brown onion and garlic. Stir fry for 1 minute. 3. Place the fish fillets into the pan, on top of the onion and garlic, and pour the marinade and Shaoxing Wine over the top. Place the lid, reduce heat to low and ‘steam’ cook for 5 minutes. Remove from heat, do not lift the lid, and allow sitting for a further 3 minutes. 4. Using a fork, check if the fish has been cooked. Place the fork, at an angle at the thickest point, and twist gently. The fish will flake easily when it is done and it will lose its raw appearance. 5. Once cooked, garnish with the green onions, remove from the pan and serve alongside steamed rice and/ or Garlic and Soy Bok Choy. Optional: add extra flavour and sprinkle chilli flakes or slices of fresh chilli. Click here for Rice Recipe Garlic and Soy Bok Choy Serves 4 Prep 5 minutes Cooking 5 minutes INGREDIENTS: 2 tablespoons vegetable oil 6 garlic cloves, slices 8 baby bok choy, sliced in quarters 2 tablespoons Chang’s GF Tamari Soy Sauce* 1 tablespoon Chang’s GF Sesame Oil* INSTRUCTIONS: 1. Add to a wok the vegetable oil and heat. Add the garlic and stir fry for 1 minute. 2. Add the bok choy, Tamari Soy Sauce and Sesame Oil and toss to coat. Cook for 2 minutes over high heat. Season with freshly cracked pepper and optional sesame seeds. 3. Remove from heat and serve. * Chang's Asian Food is a third-generation Australian-owned family business with a large range of gluten-free noodles and sauces. The combination of being Australian-owned and coeliac-safe makes me highly recommend this company for Asian cooking. This is not a sponsored ad. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok Recipe and Photography Margaret Pahos for @CreateCookShare

My Mediterranean Beans on Toast is a flavour bomb that is deliciously healthy, gluten-free, and vegan. The creamy butter beans and sweet cherry tomatoes marry perfectly with the flavours of garlic, oregano, paprika, and fresh basil. It's a full-flavoured recipe that is cooked in only 10 minutes. Store-bought baked beans can be heavy, sweet, and quite unhealthy in comparison to this homemade Mediterranean version that is light, naturally sweetened, healthy, and fresh tasting. It's perfectly satisfying for any meal of the day including breakfast, lunch, or even dinner! Watch How to Make It What to Serve it With These Mediterranean Beans pair perfectly with toasted bread, however, they are so versatile that they can also be served with: Any style of gluten-free bread including focaccia or baguette Sausages or Steak Fried eggs and Mushrooms Fries or Baked Potatoes Baked or Steamed Vegetables Rice or Quinoa Roasted Lamb On their own! Mediterranean Beans on Toast Serves 4 Prep 5 minutes Cook 10 minutes INGREDIENTS 4 servings of gluten-free focaccia bread, toasted or grilled 2 x 400g cans of butter beans, drained and rinsed 2 punnets cherry tomatoes 1 brown onion, sliced 4 garlic cloves, finely grated or minced ¼ cup extra virgin olive oil 1 teaspoon dried Greek oregano ½ teaspoon sweet paprika 1 cup fresh basil leaves Sea salt and pepper, a generous amount To Garnish Additional Option: Freshly grated parmesan cheese Crumbled Greek feta Dairy-free alternative Juice of fresh lemon INSTRUCTIONS 1. Heat the extra virgin olive oil in a wide frying pan, and add the onions. Sauté for 1 minute, stirring continuously. 2. Add the tomatoes and garlic. Reduce heat to medium and gently stir for a further 2 minutes. 3. Add the beans, oregano, paprika, sea salt, and pepper and stir to evenly coat all ingredients. Place the lid on the frying pan and gently simmer for 3 minutes. In the meantime, toast the focaccia (or optional to serve over steamed rice). 4. Remove from heat and stir through the basil leaves and choice of cheese. 5. Either serve into a large dish, over toasted focaccia, or over steamed rice. Drizzle over the top extra virgin olive oil and a squeeze of lemon juice (optional) and enjoy. 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

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