Eating gluten-free doesn’t have to be difficult, especially when recipes are so easy! Here are three delicious gluten-free recipes you can try over the weekends:
Gluten-Free Cheese and Cauliflower Pizza
Prep: 10 mins/Cook: 25 mins/ Makes: 4 Servings
1 medium cauliflower (650 g), grated
½ cup cheddar cheese, grated
¼ cup Parmesan cheese,
¼ cup thick tomato passata
1 chorizo, thinly sliced
½ red onion, finely sliced
¼ cup char-grilled capsicum strips
100 g baby bocconcini from cheese section of supermarkets), drained
Basil leaves, to serve
Preheat oven to hot, 200 C. Line a large pizza tray with baking paper. Place cauliflower in a microwave-safe bowl. Cover with plastic wrap and microwave on high 8 to 10 mins, until very tender. Drain well in a fine sieve and squeeze out any excess moisture.
Transfer cauliflower to a bowl with cheeses and egg. Season to taste and mix well. Press mixture firmly over tray to make a 1 cm-thick round. Bake 15 to 20 mins, until lightly golden.
Spread passata over base. Top with chorizo, onion, capsicum and bocconcini. Bake a further 8 to 10 mins, until cheese melts.
Serve scattered with basil leaves.
Related: Should You Go Gluten-Free?
Gluten-Free Coconut and Lime Cookies
Prep: 20 mins/ Cook 15 mins / Makes: 20 pieces
1 cup almond meal
¾ cup shredded coconut
½ tsp baking powder
1 lime, finely grated zest
¼ cup coconut oil
¼ cup honey
½ tsp vanilla extract
½ cup pure icing sugar
1 lime, finely grated zest, Juice
Preheat oven to moderate, 180 C. Line 2 oven trays with baking paper.
In a large bowl, combine meal, coconut, baking powder and zest.
In a bowl, using an electric mixer, beat egg until very pale and doubled in volume. Beat in oil, honey and vanilla. Carefully fold in dry ingredients. Chill 30 mins.
Roll 2 tsps dough into balls and arrange on trays 5 cm apart.
Bake 12 to 15 mins until golden. Cool on trays 5 mins before transferring to wire rack.
In a small bowl, combine icing sugar and enough lime juice to make a thin icing. Drizzle over cold cookies and sprinkle with zest.
Gluten-Free Passionfruit Kisses
Prep and cook: 40 mins/ Makes: 24
½ cup caster sugar
¾ cup cornflour
2 tbsps pure icing sugar
— Passionfruit Filling
90 g butter
1½ cups pure icing sugar
2 tbsps passionfruit pulp
1 tsp finely grated lemon rind
Preheat oven to 180 C. Grease four 12-hole flat-based patty buns; line bases with small rounds of baking paper.
Beat eggs in a small bowl with an electric mixer until thick and creamy. Add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Gently fold in triple-sifted cornflour. Drop 1 level tablespoon of mixture into each pan hole.
Bake biscuits for about 10 mins. Turn biscuits immediately onto baking paper-covered wire rack by tapping upside down pans firmly on the bench to release the biscuits; cool.
PASSIONFRUIT FILLING: Beat butter in a small bowl with an electric mixer until pale and creamy; gradually beat in sifted icing sugar. Stir in passion fruit and lemon rind.
Sandwich cold biscuits with filling. Serve dusted with sifted icing sugar.