Looking for a gluten free vegan treat that’s both nostalgic and nourishing? Look no further! These Anzac biscuits are a delightful twist on the classic recipe, featuring the added boost of quinoa flakes. Not only do they satisfy your sweet cravings, but they also pack a nutritious punch with the wholesome goodness of oats and quinoa flakes. Let’s dive into the recipe and discover the perfect balance of chewy, crunchy, and utterly delicious!

Quinoa flakes are not only gluten free but also rich in protein, fiber, and essential nutrients like magnesium and phosphorus. Combined with gluten-free rolled oats, they provide a wholesome energy boost and contribute to a satisfyingly chewy texture in these Anzac biscuits. Oats, on the other hand, are a great source of beta-glucans, a type of soluble fiber known for its heart-healthy benefits and ability to promote digestive health. Enjoy these gluten free vegan Anzac biscuits with a cuppa or break them up and add them to a gluten free granola!

Gluten Free Vegan Anzac Biscuits (with Quinoa!)

The perfect balance of chewy, crunchy, and utterly delicious!

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Course Dessert, Snack

Servings 15

Ingredients

  

• 1 cup gluten-free rolled oats
• 1/2 cup quinoa flakes
• 1/3 cup desiccated coconut
• 3/4 cup  superfine oat flour
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup melted coconut oil (or vegan butter)
• 2 Tbsp maple syrup
• 1/4 tsp baking soda
• 2 Tbsp hot water

Instructions

 

• Preheat your oven to 350F degrees while you prepare your batter
• In a large bowl, whisk together oats, coconut, quinoa, oat flour, and sugar. In a separate bowl, dissolve baking soda in hot water.
• Melt coconut oil until liquid, then add maple syrup to combine over low heat. Pour this wet mixture into the dry ingredients and use a spatula to combine.
• Add the dissolved baking soda liquid and mix until a dough forms. If the mixture feels dry, you can add hot water by the half tablespoon as needed.
• Take about 2 heaped tablespoons of dough and form large circular cookie shapes. Flatten them with your hands to thin them out for more crispy bits.
• Bake the cookies for 11-14 minutes until golden brown on the edges.

THEE best Vegan BBQ sandwich with a mayo free easy coleslaw!

When it comes to creating the perfect vegan BBQ sandwich, the key is in the flavor-packed ingredients and the right cooking techniques. My recipe combines hearty lentils, grated carrots, savory spices, and a tangy BBQ sauce for a mouthwatering plant-based twist on the classic BBQ favorite.

To start, cook lentils in flavorful vegetable stock until tender and infused with rich taste. Then, sauté shallots, shredded carrots, and a blend of spices in avocado oil until aromatic. Add the cooked lentils to the mix and simmer until the flavors meld together beautifully.

But what’s a BBQ sandwich without a side of coleslaw? My mayo-free coleslaw recipe adds the perfect crunch and tanginess to complement the BBQ lentils. Simply toss cabbage and carrots with apple cider vinegar, Dijon mustard, salt, and avocado oil for a refreshing topping that balances out the bold flavors of the BBQ filling. Seriously give this a go TODAY! Check out my other gluten free vegan recipes here.

Vegan BBQ Sandwich

Indulge in the ultimate plant-based BBQ experience with this mouthwatering vegan 'pulled pork' BBQ sandwich recipe with mayo-free coleslaw for the perfect crunch.

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Servings 2

Ingredients

  

Lentil & Carrot BBQ

• 240ml Vegetable Stock
• 96g Brown or Green Lentils
• 1 T Avocado Oil
• 1 Shallot
• 100 g Carrot shredded
• 1 t Brown Sugar
• 1/4 t Smoked Paprika
• 1/2 t Garlic Powder
• 100 g BBQ Sauce *check below for my favourite option!
• 1 T Water
• Salt/Pepper, to taste

Mayo Free Coleslaw

• 2 cups Coleslaw Cabbage/Carrots
• 2 T Apple Cider Vinegar
• 2 T Dijon Mustard
• 1/2 t Salt
• 3-4 T Avocado Oil

Instructions

 

• Cook lentils in stock for 20 minutes
• In frypan, saute shallot in oil for a couple minutes and then add remainder of ingredients. Add in cooked lentils and simmer for 15 minutes.
• Meanwhile prepare mayo-free coleslaw by combining ingredients in bowl
• Optional: Run an immersion blender or transfer 3/4 of BBQ mixture to a food processor and blitz for a few pulses, just to improve texture
• Serve BBQ lentils and carrots with coleslaw topping

Video

*Vegan BBQ Sauce by Mingle is my go-to! 

Indulge in a cozy and nourishing Low-FODMAP Vegan Eggplant Stew, perfect for satisfying your dietary preferences while delighting your taste buds. This recipe combines the earthy flavors of roasted eggplant and sweet potato with aromatic shallots, garlic, and cherry tomatoes, all simmered in a rich tomato-based broth. To start, simply prick the eggplant and roast it alongside cubed sweet potatoes until tender and caramelized. While they roast, sauté minced shallots and garlic until golden and fragrant. Then, add in halved cherry tomatoes, along with a dollop of tomato pesto or puree, and a blend of warm spices like cumin and smoked paprika. Pour in vegetable stock, season with salt, and let the stew gently simmer, allowing the flavors to meld together. Finally, stir in chickpeas for added protein and texture. Serve this hearty stew hot, garnished with fresh coriander and a dollop of hummus or coconut yogurt for a touch of creaminess. Warm, comforting, and packed with wholesome ingredients, this Low-FODMAP Vegan Eggplant Stew is sure to become a favorite in your recipe rotation. Check out my other low-FODMAP recipes here!

Low-FODMAP Vegan Eggplant Stew

Savor the flavors of a comforting Low-FODMAP Vegan Eggplant Stew, blending roasted eggplant, sweet potatoes, chickpeas and savory spices in a rich tomato broth.

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Course Main Course

Servings 4

Ingredients

  

• 1 Whole Eggplant Pricked
• 1 Small to Medium Sweet Potato Cubed
• 1 Shallot Minced
• 1 T Avocado Oil
• 1/2 Clove Garlic Minced
• 10 Cherry Tomatoes Halved
• 1.5 T Tomato Pesto or Puree
• 1 t Cumin
• 1/4 t Smoked Paprika
• 130 ml Vegetable Stock
• 1/2 t Salt
• 1/2 tin Chickpeas

Instructions

 

• Preheat oven to 180c/375f
• Prick eggplant and roast for 30 minutes until tender, you can also roast sweet potatoes at the same time.
• Saute shallot for a few minutes, add garlic for last 30 seconds
• Add remainder of ingredients and simmer gently, covered for 10 minutes.
• Chop eggplant and add to mixture, continue to simmer an additional 10 minutes or until thickened.
• Coriander, Hummous and/or coconut yogurt, to serve

Low-FODMAP Guide

Diving into the low-FODMAP diet may feel overwhelming at first, but with the right resources, you can navigate it successfully. My guide offers a clear roadmap to help you understand the intricacies of the diet and how to implement it effectively.

Start by familiarizing yourself with FODMAPs, the carbohydrates that can trigger digestive discomfort in some individuals. Learn about the different phases of the diet, from elimination to reintroduction, and how each phase plays a crucial role in identifying your trigger foods. This guide will primarily focus on the elimination phase – the key start to your low-FODMAP journey. This guide also provides practical tips and meal planning strategies to stress management techniques.

By downloading our guide, you’ll gain access to valuable resources and delicious recipes designed to make the transition to a low-FODMAP diet as seamless as possible. Take the first step towards improved gut health today by downloading my How to Start the low-FODMAP Diet guide.

Going gluten free and vegan, one banana at a time

Now, before we dive into the recipe, let’s take a moment to appreciate the star of the show – bananas! These humble yellow wonders are more than just a tasty addition to your breakfast cereal. They pack a nutritional punch too. Bananas are a fantastic source of potassium, which helps regulate blood pressure and keeps your heart in tip-top shape. Plus, they’re rich in dietary fiber, making them a digestive superhero that keeps things moving smoothly. And if you’re in need of an energy boost, bananas are your go-to snack, providing a natural dose of quick and sustained energy. So, not only will this gluten free vegan banana bread tantalize your taste buds, but it’ll also give your body a wholesome, nutrient-packed snack.

But let’s face it, the world has been overrun by “regular” banana bread for way too long. Well, you’re in for a treat! Say goodbye to the gluten, dairy, and eggs – we’re about to head out on a banana bread journey that’s not just good for your tummy but also the planet. Because why settle for ordinary banana bread when you can go gluten free and vegan, right?

But won’t it taste like cardboard and sadness?

Now, you might be thinking, “Both gluten free AND vegan?!” This banana bread is moist, tender, and bursting with banana-y goodness. It’s so delicious; even your gluten-loving friends (or partner!) won’t know the difference. This gluten free vegan banana bread is as easy as pie (or should I say, bread). You don’t need a Ph.D. in baking to whip it up. In fact, it’s so simple that even your cat could do it (well, almost). I kept the ingredients list short and sweet because nobody has time for a scavenger hunt at the grocery store. You might even have all of this currently in your pantry!

Rescuing wonky bananas and the planet

And let’s not forget the eco-friendly angle – this bread is like a carbon footprint ninja. No animal products mean a smaller environmental impact, and that’s something to feel good about. Plus, it’s a fantastic way to use up those overripe bananas that were one step away from becoming a science experiment in your kitchen.

Have even MOAR wonky bananas lingering around that kitchen? Try my banana breakfast cake or cut & freeze those babies to make some delicious nice cream!

Gluten Free Vegan Banana Bread

Enjoy the best of both worlds with this gluten free vegan banana bread. This recipe is a banana-y delight that's kind to your taste buds and the planet. Choccy chips optional (but highly recommended!)

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Course Breakfast, Dessert, Snack

Servings 8

Ingredients

  

• 200 g Mashed Ripe Banana approx 2
• 100 g Coconut Oil or Vegan Butter melted
• 180 g Sugar of choice
• 1 t Vanilla
• 65 g Milk of choice
• 1 t Apple Cider Vinegar
• 1/4 t Salt
• 230 g GF Self-Raising Flour
• 100 g Vegan Choccy Chips

Instructions

 

• Preheat oven to 160c/350f. Line a bread tin with baking paper.
• Mash bananas in a bowl, add remainder of ingredients. Adding flour and chocolate chips last and mixing until just incorporated.
• Pour mix into prepared bread tin and top with additional chocolate chips (if desired!)
• Bake for 60-70 minutes or until knife inserted into center comes out clean. Enjoy!

If you’re looking for an absolutely delicious way to make a vegan ramen, this peanut & gochujang mixture is the key! Gochujang is a traditional Korean condiment. It is a fermented chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. The combination of these ingredients provides a balance of sweet, spicy, and savory flavors, making it a versatile condiment for various dishes. Gochujang’s spicy element comes from the red chili peppers, which contain capsaicin. Capsaicin has been associated with various health benefits, such as potentially aiding in weight management, reducing inflammation, and providing pain relief. Additionally, the fermented soybeans in gochujang provide probiotics, which can be beneficial for gut health.

This dish comes together in about 30 minutes, including the crispy tofu topping. If you are limiting your FODMAPs, you can easily decrease the amount of mushrooms in this vegan ramen – replacing with eggplant or additional carrots.

Looking for other similar inspired dishes, check out my Vegan Thai Peanut Curry or my Sesame Crusted Tofu Fried Rice.

Peanut & Gochujang Vegan Ramen (GF)

A gently spiced vegan and gluten free ramen with udon noodles, ginger, peanut and chili

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Course Main Course

Servings 3

Ingredients

  

Crispy Tofu

• 1 block Extra Firm Tofu *see notes for my favourite prep!
• 1 t Avocado Oil
• 4 T GF Breadcrumbs
• 4 T Nutritional Yeast

Ramen

• 4 Mushrooms Sliced
• 1 Zucchini Sliced
• 2 Carrots Sliced
• 1 T Ginger Minced
• 1 Garlic Clove Minced
• 3 T Peanut Butter
• 1 T Gochujang Paste *
• 1 T Maple Syrup
• 2 T Tamari
• 4 cups Vegetable Stock or water
• 6 oz Ramen or Udon Noodles

Garnish

• 1 Lime
• 1 t Black Sesame Seeds
• Handful Microgreens

Instructions

 

Crispy Tofu

• Prep tofu by allowing to thaw slightly and cutting into strips, marinating in a few tablespoons of tamari for 15 minutes (or longer). If using oven, preheat to 400F/200C. Prep a baking sheet with a silpat or parchment paper.
• Add avocado oil to tofu then cover with breadcrumb & nutritional yeast mixture.
• Bake for 30 minutes, flipping once. Or my preferred method is to airfry tofu at 380 for 20 minutes, flipping once!

Ramen

• In a deep fry pan or medium sauce pan over medium heat, add avocado oil and saute carrots with ginger and garlic for 2 minutes.
• Add mushrooms and zucchini, saute an additional 2 minutes.
• Add peanut butter, gochujang, maple, tamari with 1/4 cup vegetable stock or water and simmer until combined.
• Add rest of vegetable stock or water, bring to a boil.
• Add ramen or udon noodles and simmer until noodles are cooked.
• Serve with crispy tofu, a generous squeeze of lime, sesame seeds, and microgreens!

*My favourite way to prep tofu is to remove the block from packaging, squeeze dry and place into plastic wrap. Then freeze it! Allow to freeze for half a day at least and then remove to slightly thaw before slicing and continuing with cooking. This freeze method allows the tofu to take on a new texture!

*I highly suggest the Gochu Jang paste by Sinto Gourmet! (Not an ad, just a fan!)

This Oil-free pumpkin granola is a healthier alternative to traditional granola, as it avoids using oil while still providing a delicious and nutritious snack or breakfast option. It also contains ancient grains in additional whole oats! I used buckwheat and amaranth pops, which are filled with healthy proteins and fibre. Some commercial granolas unfortunately usually contain added sugars and unhealthy fats. This pumpkin granola can also be easily customized to suit your taste, by adding nuts or seeds. These added ingredients are high in unsaturated fats, which can help reduce the risk of heart disease when consumed as part of a balanced diet! This pumpkin granola is a nutrient-dense food, packed with essential vitamins and minerals. Depending on your additional ingredients used, it can provide a good source of dietary fiber, protein, healthy fats, vitamins (such as B vitamins), and minerals (like magnesium, phosphorus, and iron). The combination of fiber, protein, and healthy fats in granola can help you feel full and satisfied, potentially reducing overall calorie consumption throughout the day.

This oil-free pumpkin granola is a wholesome and flavorful option that’s perfect for autumn or anytime you want a healthy breakfast or snack. Feel free to customize it with your favorite nuts, seeds, or dried fruits to suit your taste preferences.

Looking for more granola inspiration? Try out my Chocolate PB Air Fryer Granola!

GF + Vegan Pumpkin Granola

This pumpkin granola is a healthier alternative as it avoids using oil while still providing a delicious and nutritious option.

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Course Appetizer, Breakfast, Dessert, Snack

Servings 10

Ingredients

  

• 3 cups Whole Oats gluten free
• 1/4 cup Buckwheat Groats
• 1/3 cup Puffed Amaranth
• 1/4 cup Pumpkin Seeds
• 1/3 cup Pecans
• 1/2 cup Pumpkin Puree
• 1/3 cup Maple Syrup
• 1/2 tsp Vanilla
• 1 tsp Cinnamon

Instructions

 

• Preheat oven to 300F. Prepare a baking sheet with parchment paper or a silpat.
• Combine all ingredients in bowl and mix until well incorporated.
• Spread out on baking sheet, pressing down gently (this helps promote those luscious granola chunks!)
• Bake low and slow for 30 minutes, turning once midway through.
• Remove from oven and allow to cool on baking sheet. This will help granola crisp and chunk up even more.
• Store in an airtight container for up to 2 weeks

These easy vegan appetizers are quick to put together and very versatile! The star of the show is the onion & fresh herb carrot puree. Made with just a couple simple ingredients – boiled carrots, onion & garlic, fresh thyme and dill – and some optional toppings. The carrot puree can be used in a wide variety of other ways – this recipe will make 30-40 small appetizer bites but more carrot puree than you will need for the bites. I used the leftover carrot puree as a spread on toast with mushrooms or a vegan burger! Or get fancy and use it as a colorful base to a plated dish such as my Quinoa Stuffing in Smoked Tofu. I used mini cucumbers as the puree vessel, but you could also serve this on a cracker, if desired. I enjoy Hu Kitchen Grain-Free Crackers.

Carrot & Cucumber Appetizer Bites

These easy vegan appetizers are made with a simple carrot puree served on a mini cucumber slice with fresh herbs or microgreens and black sesame!

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Course Appetizer, Snack

Servings 15

Ingredients

  

• 2 tbsp Avocado or Olive Oil
• 1 Shallot chopped
• 1 Garlic Clove chopped
• 1 tsp Dried Thyme
• 1 tsp Fresh Thyme
• 1 tsp Fresh Dill
• 1/2 tsp Salt
• 5 Carrots chopped
• 1-3 tbsp Vegetable Stock or water
• Fresh Dill to serve
• Black Sesame Seeds to serve
• 2-3 Mini Cucumbers sliced

Instructions

 

• Bring a medium size stock pot with water to boil and cook the carrots for 15 minutes or until soft.
• Meanwhile in a small fry pan, saute the shallot and garlic in oil for 2-4 minutes, until soft and fragrant.
• Drain the carrots and place into food processor along with softened shallot & garlic. Add dried thyme, fresh thyme, dill & salt. Puree mixture on high until no lumps remain. Add 1-3 tbsp vegetable stock to desired consistency. Start with a splash and add from there depending on how thick you would like the puree.
• Chop cucumbers into rounds. Place puree into a piping bag and pipe a small dollop on each cucumber round.
• Top with fresh dill, thyme, black sesame seeds – or even fresh microgreens!

For these gluten free vegan scones I utilised my favourite new kitchen tool – the air fryer! And they came out delightfully crumb-tastic and melt-in-your-mouth buttery goodness (without the real butter, of course). To make these air fryer scones even a bit more health-centric, I used a delicious vanilla oat yogurt instead of the typical heavy cream. I use Oatly brand – the vanilla yogurt goes great with these! But feel free to use any yogurt you fancy (or coconut cream for that matter!) The Silk brand Greek Coconut Yogurt would be another fabulous option. If you’re looking for a quick homemade jam that pairs well with this treat check out my Strawberry Chia Jam. While these gluten free vegan scones may not quite be the same as sitting in a high tea in London, they certainly made me feel nostalgic of my time in the UK. 🙂

Gluten Free Vegan Air Fryer Scones

Simple little scones baked in the air fryer, perfect for afternoon tea with jam and cream (or yoghurt!)

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Course Breakfast, Dessert, Snack

Servings 4

Ingredients

  

• 160 g GF 1:1 Flour (1 1/4 cups)
• 1.5 T Sugar
• 1 t Baking Soda
• Pinch Salt
• 33 g Cold vegan butter, cubed (2.5T)
• 80 ml Milk of choice (1/3c) I used almond

Instructions

 

• Mix dry ingredients and cut in cold butter cubes. Pinching with fingertips until the mixture resembled course breadcrumbs.
• Slowly add in milk, incorporating until you have a soft dough, that is not too sticky.
• On floured surface, roll dough out to approximately 1" thick. With the edge of a glass, cut 4 circles out and place them on parchment in the air fryer.
• Bake at 390deg for 12 minutes or until lightly golden (or bake at 400 for 15-20 min, checking often)
• Enjoy with a dollop of your favourite jam and yogurt!

These gluten free and vegan almond flour cookies went down a treat in the house. They were basically gone the same day! This recipe makes 12-15 cookies, depending on desired size. Check out my other gluten free and vegan cookie recipes!

Gluten Free Vegan Almond Flour Cookies

Yummy vegan cookies made with almond flour and dark chocolate chips

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Course Dessert, Snack

Servings 12

Ingredients

  

• 192 g Almond Flour
• 1/2 t Baking Powder
• 40 g Brown or Coconut Sugar
• 50 g Coconut Oil
• 50 g Maple Syrup
• 1 t Vanilla
• 1/2 c Chocolate Chips

Instructions

 

• Preheat oven to 350f/160c.
• Mix flour and baking powder. Add in remainder of ingredients.
• Place on a baking sheet, pressing down slightly.
• Bake 12 minutes or until just slightly golden.

These gluten free and vegan black rice arancini balls are delicious and fabulously versatile! These could easily be used for a quick appetizer, snack or side dish. Pair them with additional elements for a proper meal. Or even fancy them up like I did in the example photo! These are vegan black rice arancini balls using Sheese as the cheezy center. But feel free to use any melty vegan cheese of choice. If you have any trouble with the mixture sticking together in order to shape them, adding a bit more flax and/or water can be helpful. If you’re looking for an additional idea to use with these – try shaping them into burger patties and baking the cheese on top! Or check out my other rice burger recipe using wild rice.

Vegan Black Rice Arancini Balls

Nutty black rice and pumpkin filled with a delicious vegan cheese

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Course Appetizer, Main Course, Side Dish

Servings 10

Ingredients

  

• 600 g Cooked Black Rice approx 4 cups
• 130 g Pumpkin or Sweet Potato Puree
• 2 Flax Eggs 2 T flax meal + 6 T water
• 160 g GF Panko Breadcrumbs 1.5 cups
• 140 g Vegan Mayo 3/4 cup
• 3 T Besan (Chickpea) Flour or tapioca, arrowroot could work
• 1.5 T Nutritional Yeast
• 1 t Cumin
• 1/2 t Salt
• 1/2 t Pepper
• 1/2 t Garlic Powder
• 1/2 t Onion Powder
• 1/4 t Curry Powder
• 1 t Nigella Seeds optional

Cheese Filling

• 2-3 slices Sheese or vegan cheese of choice

Instructions

 

• Roast Sweet Potato or Pumpkin until soft. Cook Black Rice according to package instructions. Allow to cool.
  130 g Pumpkin or Sweet Potato Puree
• Preheat oven to 160c/350f. Combine cooled black rice with sweet potato or pumpkin puree and the remainder of ingredients (except for cheese)
  600 g Cooked Black Rice, 2 Flax Eggs, 160 g GF Panko Breadcrumbs, 140 g Vegan Mayo, 3 T Besan (Chickpea) Flour, 1.5 T Nutritional Yeast, 1 t Cumin, 1/2 t Salt, 1/2 t Pepper, 1/2 t Garlic Powder, 1/2 t Onion Powder, 1/4 t Curry Powder, 1 t Nigella Seeds
• Pat out the mixture into thin discs, approximately the size of your palm. Add a small amount of vegan cheese to center of disc and close to seal the cheese inside. Squeeze into ball shape.
• Bake vegan black rice arancini for 20 minutes, or until warmed and cheese has melted through.