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  • Ham and Mushroom Quesadilla, gluten-free

    These gluten-free quesadillas are an easy one-pan breakfast or lunch that comes together in 5 minutes. My Ham and Mushroom Quesadillas are gluten-free, high in protein, filled with delicious melted cheese and so satisfying. Simply put, it offers a full-flavoured meal in only minutes. You have got to try this! What is a Quesadilla? A quesadilla is a Mexican dish, consisting of a tortilla filled with cheese and meat or vegetables and spices. It is then folded in half and fried until golden and the cheese is melted. Watch How to Make It Why Make these Ham and Mushroom Quesadilla? Easy and quick to make, as they only take 5 minutes to cook. Simple, straightforward ingredients: nothing fancy or fussy. Simple preparation: slicing in a couple of minutes The flavours are phenomenal and nothing beats melted cheese. It can be served for breakfast, lunch or dinner! Helpful Tips Prepping Ingredients Make sure everything is sliced and ready to go as the cooking only takes 5 minutes and it is handy to have all the ingredients on hand. This recipe could be even easier if you bought ready-sliced mushrooms, added shaved ham (so there is no need to slice it), used baby spinach that has no need for chopping, and use grated cheese. This way, there is no need to slice anything! Swapping Ingredients Often I will swap the ham for leftover chicken from the night before or instead of mushrooms, I'll add diced tomatoes. The variations are endless. Make it Vegetarian or Dairy-Free These Quesadillas can also be made vegetarian and dairy-free! Vegetarian Swap the ham with sauteed beans, corn, zucchini, or a variety or baked vegetables left over from dinner the night before. Dairy-Free Swap the cheese with any dairy-free cheese. This is my favourite DAIRY-FREE CHEESE Other Breakfast Ideas Granola and Yoghurt Jars Baked Mexican Frittata with Beans Nutella Stuffed French Toast Bites Baked Eggs in a Bagel Hole All other Breakfast Recipes Ham and Mushroom Quesadilla, Gluten-Free Serves 2 Prep 5 minutes Cook 5 minutes per quesadilla INGREDIENTS 2 large tortilla wraps, gluten-free 2 teaspoons extra virgin olive oil 2-3 slices, of cheddar cheese** 2-3 slices Provolone cheese or Havarti cheese** 2-3 large button mushrooms, sliced 4 slices ham, shaved and sliced 4 eggs Handful of baby spinach, chopped **You can swap slice cheese for a handful of grated cheese OR your choice of a dairy-free alternative INSTRUCTIONS 1. Preheat the frying pan and drizzle a teaspoon of oil. Place half the mushrooms and ham into the pan and cook for 1-2 minutes before adding 2 eggs. Using a spatula, gently scramble and cook for 2 minutes or until the eggs are firm. 2. Top the eggs with spinach and then with the two types of cheese (eg. one slice of cheddar and one slice of provolone or a grated mixture of cheeses). Next place the tortilla on top of the cheese. The cheese will make the tortilla stick to the egg. 3. Use a large spatula to get under the eggs and quickly flip over. Add extra cheese if preferred and then fold the tortilla in half, creating a half circle. 4. Fry on both sides until golden, remove from pan, cut in half, and serve. Repeat with the second tortilla. 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

  • Layered Granola and Yoghurt Jars, gluten-free

    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

  • Big Mac Taco, gluten-free

    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 3 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

  • Nutella Stuffed French Toast Bites, gluten-free

    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

  • Apple and Rhubarb Crumble, gluten-free

    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

  • 'Steamed' Fish in Oyster Sauce, gluten-free

    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

  • Mediterranean Beans on Toast, gluten-free

    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

  • Kung Pao Cauliflower Bake, gluten-free

    This healthier twist on a classic Chinese dish makes my Kung Pao Cauliflower Bake perfect for the whole family. It's a blend of baked cauliflower and capsicum tossed in a sweet and sticky Kung Pao Sauce. It's nutrient-packed, mouth-watering, and the perfect meat-free Monday meal. Best of all it's gluten-free, dairy-free, grain-free, perfect as meal prep and cooks in 30 minutes. What is Kung Pao Cauliflower? Traditional Kung Pao is made with chicken. It is a delicious stir fry, often deep fried, has a large loading of sugar, is not very healthy, and is not gluten-free (due to the Shaoxing Wine). For this reason, I have put together a healthier version that is flavourful, easy to make, with minimal mess, and nutrient dense. My Kung Pao Cauliflower Gluten-Free keeps much of the flavours of the original recipe and keeps it simple enough as an option for the working week. Watch How to Make It How Do You Make Kung Pao Cauliflower Gluten-Free? It only takes a few main steps to cook this delicious tray-bake recipe: Prepare the Cauliflower and Capsicum and Bake: Place the cauliflower and capsicum onto a lined tray. Season well and spray with cooking oil. Place into a preheated oven for 20 minutes. Make the Kung Pao Sauce: Combine all the ingredients to create the sauce and prepare the garnish (optional to cook Rice at this stage). Coat the cauliflower and capsicum: Remove the tray from the oven and pour the sauce over the vegetables. Toss well to coat the vegetables and return to the oven for a further 10 minutes. Garnish and serve! Garnish with green onions, crushed peanuts and serve! Helpful Tips Cauliflower Cut the cauliflower into bite-size florets. This way it will cook evenly with the capsicum and will crisp up. Kung Pao Sauce If you find there is not enough sauce because the cauliflower is too large (I used a small cauliflower), then increase by 25-50% the ingredients of the sauce based on the size of the cauliflower. Spices If you love to spice it up then add a teaspoon of chilli flakes as an extra garnish once cooked. It is sensational! Meal Prep This is a fantastic meal-prep recipe. Place the Kun Pao Cauliflower into a microwave-safe container along with the Rice and simply heat. It stays well in the refrigerator for up to a week. Other Tray Bake Recipes Steak 'n' Chips 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) Kung Pao Cauliflower Tray Bake Serves 4 Prep 10 minutes Cook 30 minutes INGREDIENTS Cauliflower: 1 small head cauliflower, cut into small florets** 1 large red capsicum, cut 3cm cubed 1 large green capsicum, cut 3cm cubed Cooking oil spray (I prefer Avocado Oil) Sea salt and pepper Sauce: 6 cloves garlic, minced 3cm piece fresh ginger, grated 2 tablespoons gluten-free Sesame Oil* 3 tablespoons gluten-free Tamari Light Soy Sauce* 4 tablespoons gluten-free Hoisin Sauce* 2 tablespoons dry Sherry 1 heaped teaspoon of corn flour (corn starch) Garnish: ¼ cup peanuts chopped (OR for a nut-free version use ¼ cup Chang’s Gluten-Free Fried Noodles 2-3 green onions, thinly sliced 1 long red chilli, sliced or 1 teaspoon chilli flakes (optional) Optional To Serve: Steamed Rice *All products are from Chang's Asian Food range as they are gluten-free **If you find there is not enough sauce because the cauliflower is too large (I used a small cauliflower), then increase by 25-50% the ingredients of the sauce based on the size of the cauliflower. INSTRUCTIONS 1. Preheat oven to 200°C fan forced / 220°C conventional oven / 425° and line a baking tray with baking paper. 2. Cut cauliflower into small florets, no larger than 3cm cubed, and place them onto a tray along with the capsicums. Spray with cooking oil, season with salt and pepper, and bake for 20-25 minutes. It is optional to Steam Rice at the stage so it is ready at the same time. 3. In the meantime, combine all the ingredients to create the sauce and prepare the garnish. 4. Remove the tray from the oven and pour the sauce over the vegetables. Toss well to coat the vegetables and return to the oven. Reduce oven to 190C fan forced Bake for a further 10 minutes. 5. Once cooked, remove from oven, garnish with green onions, and peanuts (or for a nut-free version, Chang’s Fried Noodles). Serve immediately as a side dish or with steamed rice.

  • Easy Gluten-Free Scones

    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

  • Miso Chicken Noodle Soup, gluten-free

    Miso Chicken Noodle Soup is the perfect meal for a cold, wintery night. This soup combines a flavourful chicken broth, with soft, silky noodles, golden fried chicken mince, and fresh, finely sliced vegetables. It's bursting with flavour, and textures, and best of all cooks in less than 20 minutes. This recipe is the perfect marriage between miso-based soup, noodles, chicken, and vegetables. It's healthy, nutritious, and most importantly it's easy to bring together which can only bring you joy! Watch How to Make It Helpful Tips Noodles To make this recipe gluten-free, I have used Chang's Pad Thai Rice Noodles, however, any noodles of choice can be used including rice vermicelli, ramen or soba noodles. White Miso Paste The gluten-free miso paste I have used is by Miso Tasty Sauces All sauces are gluten-free and from Chang's Asian Food Chicken Stock Any liquid chicken stock or powdered concentrate stock will work perfectly. Simply check the ingredients to make sure it is gluten-free. How to Make Miso Chicken Noodle Soup It only takes 5 easy and simple steps! Fry the mince until golden and then add the garlic and soy sauce. In the meantime, chop up all the vegetables including the cabbage and Chinese broccoli. Prepare the chicken stock by combining the stock, sauces, miso paste, and ginger and bring to a boil. Place the noodles into the chicken stock and cook until tender. Divide all the ingredients and elements between 4 large bowls. First, add the vegetables, then the noodles, mince, and finally the chicken broth. Other Soup Recipes Hearty Lentil Soup Bolognese Pasta Soup Greek Lemon Chicken Soup Noodle Soup with Coconut, Ginger and Turmeric ALL SOUP RECIPES Miso Chicken Noodle Soup (gluten-free) Serves 4 Prep 15 minutes Cook 20 minutes INGREDIENTS Soup: 250g (1 packet) Pad Thai Rice Noodles* 1.7 liters (7 cups) of chicken or vegetable stock (gluten-free stock) 1 tablespoon Fish Sauce* 2 tablespoons Tamari Light Soy Sauce* 3 tablespoons white miso paste (gluten-free miso paste) 3cm piece fresh ginger, finely grated Mince: 500g chicken or pork mince (substitute with crumbled tofu for a vegetarian option) 3 tablespoons Sesame Oil* 3 tablespoons Tamari Light Soy Sauce* 4 garlic cloves, minced Salt and pepper Garnish: 1 bunch of Chinese broccoli, thinly sliced 1 x 400g can sweet corn, drained ¼ small purple cabbage, finely shredded 2 tablespoons black sesame seeds *All products are gluten-free from Chang's Asian Food range INSTRUCTIONS 1. Heat the Sesame Oil in a wok or pan and add the chicken mince. Cook over high heat until golden and breaking up any lumps. Season with salt and pepper and add the garlic and Tamari Light Soy Sauce. Cook for 2 minutes or until the sauce thickens. Remove from heat and set aside. 2. Add the stock, miso paste, Fish Sauce, Tamari Light Soy Sauce, and ginger into a large saucepan and bring to a boil. 3. Next add the Pad Thai Rice Noodles and cook for 5 minutes. Remove from heat. 4. Bring it together. Divide into 4 bowls, the Chinese broccoli, cabbage, and corn. Next, add the chicken mince and noodles and then ladle the soup stock over the top. Garnish with black sesame seeds and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare



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