This is a delicious gluten free cake that I have adapted from other recipes.  The quinoa gives the cake a lovely texture which generally can’t be achieved by using rice flour alone.  Rinse the quinoa very well before cooking, and cook in plenty of water so it’s very soft, not al dente as you would use for salads etc.  I also sometimes add in about ¼ cup finely chopped crystallized ginger, and also use a 50/50 mix of apples and feijoas when they’re in season.

Delicious casserole made with pre cooked rice and frozen spinach.

A basic starter that’s quick & easy to make and the non coeliacs can’t tell it’s gluten free!

This is one of my all time favourite recipes. Delicious, sweet and perfect for an alternative Christmas dessert. It is a bit costly to make but believe me it is well worth it and also serves plenty of guests.

Very quick, easy and yummy dinner that my toddler loved too - its also carb free!!!!!!