Turmeric Eggwhite Wraps with Turkey (clean eating, gluten free, dairy free)

Was wanting something different to do for dinner using my turkey breast I had.  So thought maybe some kinda wrap using similar recipes to protein pancakes.   Turmeric has many health benefits and I love to use it, and goes great with eggs!!

Turmeric is effective in treating cancer since it increases liver function. The liver helps to eliminate toxic substances from your body. Given its antibacterial properties, turmeric is beneficial in treating many types of cancer, most noticeably:  Breast Cancer • Colon Cancer • Lung Cancer • Leukemia  Turmeric hampers the growth of cancerous cells. This is just one of the many turmeric health benefits.

The liver helps by detoxifying your blood through the production of enzymes.  These enzymes break down and eliminate the toxins found your body By using turmeric in recipes it  increases the production of  these vital enzymes, thus increasing liver function.  As an anti-bacterial and anti-inflammatory agent, turmeric works to heal wounds, cuts and other skin injuries. Its also healps arthritis, Alzheimers, Cardiovascular Disease and even Diabetes: Turmeric, along with many other spices, helps to moderate your insulin levels. If you consume a heavy sugary or white bread snack or meal, including turmeric will reduce how extreme your insulin response will be. Turmeric will by no means totally eliminate the sudden sugar intake shock on your body. Limiting sugar consumption and eating whole grains is the best approach to maintaining balanced levels.  http://turmerichealthbenefits.org/

So here’s a great way to get some Turmeric into your meals….(these are approx measurements, I have a habbit of chucking things together and not measuring lol)

Turmeric Eggwhite Wraps

2 eggwhites

1 Tbsp rolled oats

1 Tbsp almond meal

pinch salt

1/4 tsp turmeric

approx 2 tsp approx almond milk  (if your mix is looking runny enough you may not need it)

Blend in a food processor and pour into a frypan coated in olive oil spray, organic butter or coconut oil.  Spread it out if needed to make a thin but not too thin crepe.  As you dont want it to tear. Cook both sides, carefully flipping over.

Add any ingredients you want,  I added shredded turkey breast a little grated low fat cheese and cucumber. Filling ideas are endless.  Secure with a tooth pick if needed. Adding a 3rd eggwhite might help too to make a bigger crepe to wrap your filling.



Almond & Cream Cheese – Peanut Butter & Banana French Toast (Clean Eating, Gluten free option)

This was breakfast the the kids and I thismorning the kids loved it that they made me cook it again for dinner tonight!!!!   Its so simple and very yummy and really you can have so many different kinds of fillings!

Almond & Cream Cheese French Toast Filling

2 slices of wholemeal bread (or GF Bread)

1 tsp almond butter

1 tsp low fat cream cheese


Spread one side of bread with almond butter and the other with cream cheese and sandwich together and prepare egg mixture. (see below)


Peanut Butter & Banana French Toast Filling

2 slices wholemeal bread (of GF bread)
2 tsp natural peanut butter

1/2 banana, sliced


spread peanut butter on both pieces of bread, layer one slice with banana and top with other piece of bread.

French Toast Egg Mixture

This is for one sandwich..

1 egg

2 Tbsp almond milk

1/4 tsp cinnamon

optional 1/2 scoop of your favourite protein powder


Whisk all ingredients in a bowl that fits your size bread.

Lay the sandwich in the egg mix until coated and then flip over to coat the other side.  Preheat a fry pan or sandwhich press.  Use coconut oil to grease or a little butter if needed.  Cook on a medium heat on both sides until golden brown. Sprinkle with extra cinnamon to serve.


french toast1  french toast3

french toast2

Gluten Free Yorkshire Puddings (Low Fodmap, Dairy Free)

Today I made a roast for the kids and I, somthing I dont make often and I dont know why as they are so yummy.  Every Sunday my grandparents (they are English) would have a roast and we’d go visit often to enjoy Nana’s roast and she always made jelly, fluff and ice cream for dessert (Fluff is basically half set jelly and evaporated milk that has been beaten and it triples in volume and is well fluffy!)  My absolutely favourite part of my Nana’s roast was her yorkshire puddings.  And since I am gluten free I thought I’d see how a gluten free version would turn out.  To my surprise they were absolutely amazing.  Kids always love them too.   This recipe is adapted from food.com  and definately one I’ll be making again.

(I made these with plain flour and baking powder as I didnt have self raising flour).

Gluten Free Yorkshire Puddings

115 g gluten-free self-raising flour

140 ml almond milk (or milk of choice)

140 ml water

1/4 tsp sea salt

1 egg

4-5 Tbsp rice bran oil

Heat the oven to 220°C.  In a mixing bowl place wet ingredients and beat to combine.  Then add dry ingredients and beat well (use electric mixer, the trick is to get lots of air into it).   In a 12 hole muffin tin pour a little oil in each one maybe a teaspoonful.   Place the tray with the oil in the oven until super hot then take out and carefully pour batter into each hole over the oil until almost full.  Place back in the oven for about 20-25 minutes until golden.   Or you could bake this as one big one for 45 minutes.  Serve immediately with your roast meal or serve it with golden syrup and cream….yummo.


Cumin & Chia Crackers (Gluten Free, Low Fodmap, Dairy Free, Vegan, Grain Free option)

Another recipe with my creative mind!  And surprisingly these turned out really yummy.  I really enjoy cooking with cumin, its such a nice flavour and wondered how this would go in a cracker and to make it even better for you I  added black and white chia seeds.  The result was awesome, I was most impressed.  Why not try it for yourself I think you will enjoy it as much as I did!   Packed full of healthy fats and omega fatty acids and if the kids love the flavour why not pack some for school with some cheese slices).  These would be amazing with dip too!!

I bought so much sorgham flour before being told its best to avoid grain, well I havent noticed any change to my symptoms of IBS so decided to cook with it and get my moneys worth.  I am starting to question my hair analysis test as since starting to follow the diet change i have been so much worse!!!  Whats with that!!!  So back to just the low fodmap diet! Anyway heres my yummy cracker recipe…

Cumin & Chia Crackers

Makes 20 plus

1 cup sorgham flour (or your fave  GF flour, use amaranth for grain free option)

3 Tbsp coconut oil, melted

1/4 tsp himilayan salt (or sea salt)

1/2 tsp ground cumin

1 Tbsp dried italian herb mix (I use masterfoods)

2 Tbsp Chia seeds

1/2 cup cold water (may need up to 3/4 cup)

Preheat oven to 200 degrees.  In a food processor combine all ingredients except water.  Add water a little at a time until mixture forms a dough and comes away from the sides of the food processor, make sure it does this otherwise you will have a too crumby mixture.    Lay a sheet of grease proof paper on your work bench and lightly flour it with the same flour you used in the recipe.  Roll out into an approximate shape of a rectangle until its about 1/4 of a centimetre or so thick. Carefully, using a pizza cutter cut into strips one way and again the other way to make bite size squares but do not remove.  Carefully lift the entire sheet with the dough still on it onto a baking tray and bake in the oven for about 15 minutes or until the crackers start to crispen up.   Allow to cool slightly then break up.  Store in an airtight container for a week or you can freeze.


Almond Crackers (Gluten Free, Dairy Free, Egg Free, Grain Free, Low Fodmap, Clean Eating)

Well I’ve been a little stumped with what to have for snacks with the stricter diet I am on (now being grain free and egg free, dairy free as well as low fodmap, gluten and wheat free),  I cannot overload on fruit and vegetables due to IBS triggers and since I love my carbs I thought I’d attempt another cracker style recipe thats low carb and the fats in these crackers are a healthy fat.  I loved these,  I really am impressed with the flavour and an opportunity for to use one of my new spices I bought, sweet paprika.  I have smoked and normal paprika which I love to use and now I really  love the sweet paprika!


Almond Crackers

1 cup almond meal

2 Tbsp cold water

2 tsp coconut oil

pinch himilayan salt (this is much better for you! )

1/4 tsp sweet paprika

1 Tbsp pumpkin seeds


Preheat oven to 160 degrees (fanforced).  In a food processor combine all ingredients apart from the pumpkin seeds.  Mix until combined.  Then add pumpkin seeds and hit the pulse button a few times to mix them into the mixture and chop them up slightly.   Tip out onto grease proof paper and roll out using another piece of grease proof paper ontop.  Try to roll into a rectangle shape until a thin cracker thickness.  Or you can trim it to a rectangle and reuse the off cuts to roll out more on another tray. (The thinner the crispier the cracker will be).  Using a pizza cutter cut long strips one way then again the other way to create lots of squares.  Do not attempt to take them off the paper, carefully lift the paper with the crackers on it onto a baking tray and bake in the oven for about 12-15 minutes until golden and crispy (you may need to turn the tray around half way depending on your oven).  Allow to cool slightly before snapping the squares up.

Chicken & Walnut Sausage Rolls (Gluten Free, Low Fodmap, Dairy Free, Egg Free)

Since I can’t eat beef now for a while I thought I’d think outside the box and create a new favourite sausage roll, as I seem to be loving sausage rolls at the moment.  I thought as I love chicken why not a chicken sausage roll.  I have to keep salt to a minimum so left out the feta cheese in this one but enjoy having nuts, almonds or pinenuts etc in a meal.  I also played around with making a new pastry for some flavour differences, I used quinoa but since it affected me I will be replacing it.  I really am pleased with this creation, both the pastry and the meat are delish!!!   What gives the pastry extra flavour is using hazelnut meal, I love the pastry!!!!  You can subsitute for another flour or 2 or 3 in the cup if you prefer.    I love it when a recipe turns out amazing.  For my other pastry go here https://mycleanplate.wordpress.com/2012/07/22/low-fodmap-sausage-rolls-gluten-free-wheat-free-lactose-free/

Chicken & Walnut Sausage Rolls


1  cup quinoa flour (can swap this for either more brown or hazenlut meal or  rice flour, buckwheat which has a similar nutty flavour or amaranth or even millet flours)

1/2 cup hazelnut meal (or almond meal)

1/2 cup brown rice flour

5 Tbsp dairy free spread, chilled (leave in freezer a bit to harden a little more) or use butter if not lactose intolerant – I forgot to weigh, I was just guessing each tablespoon amount.  Doesnt matter as if its more you will just use less water at the end

1/2 tsp sea salt (I use himilayan sea salt but i know not many will have that so any salt is ok)

1 Tbsp flaxmeal

1/2 tsp xanthan gum (optional)

approx 1/2 cup chilled water (use more if needed)

Preheat oven to 180 degrees and line baking trays with grease proof paper.  In a food processor combine dry ingredients  and pulse to combine.  Add chilled butter and mix until fine breadcrumbs are formed.  Slowly add chilled water until a dough forms and it comes away from the sides in a ball.  Wrap and freeze for a little bit to make it easier to work with.


500grams chicken mince

1/2 cup chopped walnuts

1 carrot, finely grated

2 Tbsp fresh chopped chives

2 fresh basil leaves finely chopped

1 tsp ground cumin

1/2 tsp sweet paprika

1 tsp italian herb mix (dry mix from masterfoods)

pinch salt

pepper to taste

Combine all ingredients thoroughly and set aside while you prepare the dough.

Pastry:  I cut my dough in half and work in 2 lots.  Form into a log shape on a grease proof paper that is lightly floured with brown rice flour, making it into a log shape now   makes it easier to get a rectangle shape when rolling.  Roll into a rectangle and spoon chicken mixture along the centre.  Take the top part of the grease proof paper and gently lift and pull it towards you as it will then fold the pastry over the top part of the chicken mixture and slowly pull the paper away from the pastry,  this is so much easier and less chace of it sticking!  Use a little milk, or lactose free milk along the bottom edge to help act as the glue.  Carefully roll the sausage roll over to join the ends which should now be at the bottom of the sausage roll.  Cut carefully into desired pieces and place on a baking tray using extra milk brush a little milk over each sausage roll and bake in the oven for 20 minutes.

Tayla’s Soft Pretzels (Gluten Free Option, Low Fodmap, Lactose Free)

Today is my big baking day and Tayla, my 11 year old daughter (she was the one recently diagnosed with being lactose intolerant) has been hounding me to make some larger pretzels she can take to school for lunch or recess.  She has the small hard biscuit type for recess already.  So I can eat them too I needed to make them gluten free so I could enjoy them too. After googling some tips and recipe ideas  (as I knew its not straight forward like making just bread rolls) and working out that a soda bath is helped before cooking we have made this recipe.  Sadly the spelt ones I cant have, I tried one and really shouldnt have but it just made me realise how much yummier breads with wheat and gluten is lol but reminds me how much pain it leaves me in too.  But we have done these 2 ways anyway depending on your intolerances.

Here is Tayla and her wholemeal spelt flour pretzels

The reason for the soda bath it helps the browning process of the pretzel!

If your arent gluten/wheat intolerant then replacing the flour with spelt works awesome we mucked around making spelt ones and 2 batches of gluten free ones trying to find the right consistency lol.  Atleast we get to freeze all the pretzels for school for the week!  Ofcourse the spelt ones turned out nicer, rose better, easier to work with tasted nicer, so much nicer and not as dense.  With the gluten free ones I found that the dough needed to be less sticky as we had one batch that wasnt holding for the bath so we rolled them into balls and bathed them that way.  But the batch I made adding more flour was better to work with.  You will see the difference in photos between spelt and gluten free. They were a little more trickier than what I thought but we got there in the end.  Tayla still gave the gluten free pretzels a big thumbs up!

Tayla’s Spelt Soft Pretzels

Makes 6

1.5 cups of wholemeal spelt flour

1/2 tsp salt

2 tsp active dry yeast

1/3 cup warm water

1 tsp rice bran syrup (you can ue maple syrup or raw sugar but I like to keep the sugar down)

1 egg

1 Tbsp Rice malt syrup extra (not a typo)

2 tsp coconut oil, melted

3 tsp melted butter or dairy free spread if lactose free

Sea salt

Soda Bath:

6 cups water

1/2 cup baking soda

Preheat oven to 160 degrees fan forced.  combine water, 1 tsp rice malt syrup and 2 tsp yeast and stir to combine, let stand for 5-7 minutes until it goes thick.   In a bowl combine flour and salt.  Pour the yeast into an electric mixer bowl and add half the flour, egg and the 1 tablespoon of the rice malt syrup.  Mix on low speed til combined, add remaining flour and mix until forming a dough, if needed add a little flour to make it less sticky, as the batches we made some were perfect some we needed to add a little extra flour so it was less sticky.  Turn out onto your bench lightly floured with gluten free flour and knead until smooth, just a minute it will take, roll into a log and make 6 pieces.  Roll each piece into a log and fold round into a pretzel shape and place onto  baking tray line with grease proof paper.  Brush each pretzel with cocont oil, cover with a clean tea towel and leave in a warm place to rise for 30 minutes.

Meanwhile prepare  your soda bath just before the rising has finished,  in a large saucepan add water and bring to the boil, add baking soda and stir until all dissolved.  Taking one pretzel at a time using a large plastic spoon with slits in it drop it in the water after 7 seconds flip it over for another 7 seconds carefully lift it out letting it drain a few seconds and place back onto your baking tray.  Do this will all the pretzels.  Brush melted dairy free spread (or butter) generously on each pretzel and sprinkle with sea salt.  Place in the oven for 10-12 minutes,  they will be nice and brown so dont panic and think they will burn this is what the soda bath does to help get them to colour.

edited to add this new recipe – looks a bit trickier but its really easy, works better than the above recipe as a gluten free mix.

Gluten Free Soft Pretzels

1 1/2 cups warm water

1 tablespoon rice malt syrup

2 teaspoons salt

2 1/4 teaspoons active dry yeast

60 grams unsalted butter

30 grams ground flaxseed

30 grams  ground chia seed

280 grams brown rice rice flour

115 grams buckwheat flour

115 grams millet flour

115 grams tapioca/arrowroot starch (or potato starch)

10 cups water 1 cup baking soda 1 egg yolk 1 teaspoon rice malt syrup

Combine the warm water, sugar, salt, and yeast in the bowl of a stand mixer. Turn on the mixer, briefly, until they are combined. Leave the bowl in a warm place in the kitchen until the yeast has doubled in volume, about 10 to 15 minutes.

While the yeast is rising, melt the butter. When it is entirely melted and hot, pour it into a bowl with the flaxseed and chia seed. Whisk them all together, quickly, until the flaxseed and chia seed have combined with the butter. The mixture will look like wet, clumped sand.

Put the brown rice flour, buckwheat flour, millet flour and  starch into a large bowl. Whisk them together until they are fully incorporated into one flour and aerated. Add this flour mixture to the bowl of the stand mixer, along with the flaxseed/chia seed mixture. Run the mixer on medium speed until the dough has formed and whirls around the paddle stiffly, about 5 minutes.

Grease a large bowl. Add the dough, which will be stiffer than typical gluten-free bread dough but still not quite as stiff as a typical gluten dough. Cover the bowl with plastic wrap and put it in a warm place in your kitchen until it has risen by at least half its volume, about 1 hour.

Take the risen dough out of the bowl. Divide it into balls of 85 grams (about 3 ounces) each. Dust the countertop with white rice flour. Roll each clump of dough into a tight ball, then roll it between your hands to make a thick cigar-shaped dough. Put that on the floured counter. Starting from the middle, slowly roll the dough back and forth, moving your hands gently toward the outside as you do. The dough should lengthen into a fairly even rope. Stop when it is about 16 inches long. Press along the length of the rope to make sure it is solid and not about to tear.

Pick up the rope of dough and form it into a large u, with the two ends at the top. Wind the two ends around each other, twice, then fold them onto the bottom of the rope. This should look like a pretzel. (This might take a few tries until this feels familiar.)

Put the completed pretzel dough onto a plate. Repeat until the plate is full. Put the full plate in the freezer for at least 15 minutes before you work with it again. Continue filling plates until you have rolled the entire dough into pretzels.

Combine the water and baking soda in a large saucepan, stirring them together as the water comes to a full boil. Reduce the water to a lower temperature until it keeps at a steady simmer.

Preheat the oven to 220°. Prepare a baking sheet with a Silpat or parchment paper. Take one plate of the pretzel doughs out of the freezer. One at a time, lower the pretzel dough into the baking soda water, on a slotted spoon or peltex, for about 30 seconds. This will give it the pretzel taste. Do not go longer than 1 minute or the dough will start to fall apart. Lift the dunked dough, still in its original shape, onto a waiting baking sheet. Continue until the baking sheet is full.

Whisk together the egg and rice malt syrup. Brush the egg-honey wash over each pretzel. Top with coarse sea salt. Continue until all the pretzels are washed. Bake until the pretzels are firm to the touch and a lovely dark brown, about 15 to 18 minutes, depending on your oven.

Remove the pretzels from the oven and cool them on a cooling rack.

Finish the remaining pretzels with the baking soda water and oven until you have baked them all.

2nd recipe adapted from www.glutenfreegirl.com

Roasted Carrot & Ricotta Tart with Maple Glaze (Gluten Free, Low Fodmap*)

I was inspired by this recipe after seeing the latest free Coles magazine while shopping, (for those not in Australia, Coles is one of our biggest supermarket chains).  The image on the cover looked so appealing, its a carrot galatte on the cover but ofcourse its not gluten free so I decided to have a play with the recipe, make it gluten free and put my little spin on it.

*This recipe is low fodmap (I do have recipes in my low fodmap recipe books I have purchased that use things like cream cheese and ricotta cheese)  BUT only for those who have done the elimination stage of the low fodmap diet and have introduced lactose into their diet and can tolerate it as this recipe uses ricotta cheese which contains lactose.  Like for me, I have, under the supervision of a dietitian brought back in small amounts of lactose into my diet.  I can tolerate 1 cup of milk so a little ricotta should be acceptable for me too.  But please assess your own tolerance to lactose before making this.  Sadly this dish my daughter cant eat, not that she is complaining….she hates carrots lol.

The original recipe uses puff pastry, while this would be yummy, the gluten free puff pastry in the frozen section contained dextrose monohydrate and I wasnt 100% sure what this was or if this was suitable on the low fodmap diet as its a monosaccharide (type of sugar – glucose, fructose and galactose).  I tried to google some info on my iphone about this in the shops and when I saw the sugar thing mentioned and fructose I decided that I wouldnt buy it as I wasnt sure if it would affect me at all so decided I would either make my own gluten free  puff pastry or just make a short crust pastry (much much easier to make) so I decided to make this into a tart using short crust pastry.  When I have a little more time to play around with my gluten free puff pastry recipe then I will redo a puff pastry version.

There will be a little pastry left over, why not freeze it for later or make some sausage rolls or a mini quiches with the left overs.  I am really really pleased with how my version turned out,  a slight hint of lemon and those carrots with a little maple syrup….YUM!

Here is my creation….

Roasted Carrot & Ricotta Tart with Maple Syrup Glaze


1 1/4 cup Brown Rice Flour

1/2 cup cornflour (starch) or tapioca/arrowroot starch

1/4 cup Amaranth flour (or millet flour is ok too)

1 tsp xanthan gum

1/4 tsp salt

1 egg, cold

170 grams chilled butter chopped

1 Tbsp chilled water (if needed)

Lightly spray a flan/tart tin with olive oil spray.  In a food processer add all dry ingredients and pulse to combine.  Then add butter and mix until mixture resembles breadcrumbs.  Add egg and mix.  At this stage it may form a dough and come away from the sides if so stop mixing if dough is too dry then add a tablespoon of chilled water but you may not need it.  Turn out on a floured surface and shape into a ball, cover with glad wrap and chill to make it easier to work with.  I find though using a cold egg with the chilled butter I can sometimes get away with using it straight away. (while chilling go onto the main part of the ingredients). Once chilled roll out to desired tart thickness between 2 sheets of grease proof paper (lightly floured with brown rice flour).  Carefully pick up your dough still on the paper and flip over onto the pie dish carefully pressing the edges into place and neaten up the edge of the pie.  Pick a couple of times with a fork in the centre of the pastry. Place in freezer  until needed (about 20 minutes) this helps when spreading cheese mixture over the pastry.


500 grams low fat ricotta cheese

approx 6-8 small dutch carrots

1 Tbsp lemon zest

2 Tbsp oregano (fresh finely chopped, or dried)

salt and pepper to taste


1 Tbsp maple syrup

Preheat oven to 180 degrees.  Line a baking tray with grease proof paper.  Scrub carrots clean and cut off most of the green tops leaving just a little (just looks fancy).  Cut in half and place on baking tray.  Cook for about 15 minutes then remove from oven.  Meanwhile in a bowl mix ricotta cheese, lemon zest, oregano and salt and pepper.  Take your tart pastry out the freezer and spread the cheese mixture over the top. Nicely spread your carrots around the top cut sides up.  Using a brush (or your clean finger if you dont have a brush) spread each carrot with maple syrup.  Then place back into the oven for a further 20 to 25 minutes until pastry starting to colour.

If using a 2 part flan dish (which is what I have) then allow to cool a few minutes before attempting to move the side bit off as the pastry is delicate.  Serve immediately.

Healthy One Minute Breakfast Muffin For One (Gluten Free, Low Fodmap, Lactose Free, Clean Eating, low carb)

My kids love the idea of having a muffin in one minute,  we have done them before, chocolate cake or brownies in a mug,  not so healthy but alot of fun for the kids.  I love the idea of whipping up breakfast in a flash thats full of all the good stuff, protein, fibre, omega 3 fatty acids, healthy fats, low sugar, or atleast no refined sugars.  Well if you are after a breakfast on the go, literally a couple of minutes prep and 60 seconds in the microwave then this is perfect.  Whats even better is that you can have what ever flavour you wish, sweet or savoury!!  This is also suited to many with food alergies like gluten, lactose free and low fodmap and perfect for those clean eating as its low carbs!  Its main ingrediet is flaxmeal!!

I like to call these one breakfast muffins as really its packed full of goodness to start your day and give you energy for the morning but ofcourse you can enjoy these any time!  For extra health benifits add a teaspoon of chia seeds!

Healthy One Minute Breakfast Muffins

Serves 1

Basic Recipe:

1/4 cup flaxmeal

1 beaten egg

1 Tbsp coconut oil, melted  (you can use melted butter or margarine if you dont have coconut oil)

1/2 tsp baking powder

For sweet add a teaspoon of maple syrup & 1/4 teaspoon of vanilla essence (this is only a tiny bit sweet if you want it sweeter then add another teaspoon)

For savoury just add a pinch of salt

In a bowl add flaxmeal, baking powder (and salt if using) add melted coconut oil and beaten egg and mix til combined. Pour into a cup or small 1 cup capacity and place in microwave for 1 minute (my microwave is 1000 watt). . Then see below for flavour ideas…..

Cheese & Chives (Savoury option)

Add 1 teaspoon of finely chopped fresh chives and 1/4 cup of grated low fat cheese.

Cheese & Chives

Cinnamon Coconut (sweet option)

add 1/2 tsp cinnamon and 2 Tablespoons of coconut

Cinnamon & Coconut

Pizza (savoury option)

Add 1/4 cup cheese, finely chopped fresh oregano (or dried)  and a couple of finely chopped cherry tomatoes and  tablespoon or so of chopped ham or cooked bacon  and you can add chopped pineapple if thats your sort of thing on a pizza (its not for me lol)  for example

Banana Walnut (sweet Option)

1/4 cup mashed banana and 1 Tbsp chopped walnuts, 1/2 tsp mixed spice

Blueberry (sweet Option)

Add 1/2 teaspoon cinnamon and a couple of tablespoons of blueberries

Low Fodmap Sausage Rolls (Gluten Free, Wheat Free, Lactose Free)

As a child I couldnt stand sausage rolls,  cut to being pregnant with my 1st child back in 1999 and its all I craved, the smell of them baking or in the bakery oh my goodness I loved it…and so began my love of sausage rolls!!  You can’t beat a homemade sausage roll with sauce, they are fun to make with the kids too.  And you can hide some veggies in them too as long as you grate them finely enough.  Since the majority of sausage roll mince these days contain onion powder which is off limits to those on the low fodmap diet I decided that the store bought sausage mince was a no go and focused on just beef in the sausage roll and would add plenty of extras for amazing flavour, I pretty much check out spices and herbs that I have and add them.  This recipe is with herbs and spices that I always have available in the fridge and pantry.  I love using chives, it has that slight onion kinda flavour so use this alot inplace of onions and in this sausage roll mixture it really is yummy.  I definately love this combination in the sausage meat and the kids do too, they just think all the bits are herbs and spices…not spinach, carrot and zucchini in there too, what they dont know wont hurt them…right? 😉

My next thing was to make a gluten free pastry that wouldnt crumble when you tried to eat the sausage roll.  Argh! this would drive me and the kids insane.  We’d end up with mounds of crumbs but thought its just the thing of gluten free baking but I wasnt going to settle for it.  So with some tweaking and adding an egg to help hold it together this pastry is really nice and easy to work with.  Anything left over you can freeze and use for later or roll out left overs and spread it with jam, roll up and cut into 1.5cm thick pieces and bake in the oven for little jam scroll biscuits. we always did that as kids when mum made sausage rolls, we’d love using the left over pastry and now my kids enjoy doing the same thing (scroll down to see their creativity with the leftover pastry).   I found the pastry recipe from the Sue Shepherd cook books just crumbled at the touch, the egg helps hold it together so its much easier to eat!

Low Fodmap Sausage Rolls

Makes approx 20 party size sausage rolls (I forgot to count how many I made)


2 cups brown rice flour

1 cup tapioca flour (Arrowroot flour)

1/2 cup potato starch (or maize cornflour)

1/2 tsp salt

3 tsp xanthan gum

200 grams butter, chilled and cubed

2 eggs

4-6 Tbsp ice cold water


Sausage centre:

500 grams lean beef mince

3 Tbsp freshly chopped chives

2 Tbsp freshly chopped parsley

1 Tbsp oregano (fresh or dried) or dried italian herbs mix

1/2 tsp smoked paprika

1/2 tsp cummin powder

1 carrot finely grated (to hide from the fussy kids)

1/2 zucchini finely grated, drain on paper towel to get rid of moisture

small hand full baby spinach leaves finely chopped.

1/4 cup low fat fetta cheese, crumbled (optional)

1/4 cup pine nuts (optional)

pepper to taste


Preheat oven to 200 degrees. Line 2 baking trays with grease proof paper.  In a food processor combine flours, salt and chilled butter and process until it resembles bread crumbs.  Add the egg and mix until combine.  Add ice cold water a tablespoon at a time until it forms a ball of dough.  Wait a minute after adding each tablespoon as it will come togther after a little mixing.   Alternative use your hands to rub the butter into the flour/salt then mix in the egg and 1 tablespoon of water at a time.  Knead until smooth (a couple of minutes is all it needs) Halve the dough, wrap in cling wrap and place in fridge to chill while making the sausage centre.

In a mixing bowl combine mince,  carrot, herbs and spices and feta and pine nuts if using.  Mix to combine.

Using 2 sheets of baking paper, one on the bench and the other to go over the dough. Lightly flour the bottom sheet with brown rice flour and then lightly flour the top of the dough to make sure it wont stick.  Roll out one of the  dough  balls to a rectangle shape, i like to cut the edges to neaten it up an dput the off cuts to the side.  Roll log of mince mixture and place in the centre of the dough until you have a row of mixture the length of the dough.  use milk on the long ends to help secure it (or lactose free milk).  I like to use the baking paper to help roll over the pastry I find it doesnt tend to be inclined to stick.  Then roll the pastry over the rest of the way and carefully push down to secure the ends (the milk will act like a glue). Then cut into desired sizes, party size or longer. Place on a baking tray and brush with milk or egg.  Repeat with remaining dough.

Bake for about 18 minutes.


Here are some of the kids creations,  Dylan’s mini jam pie and aeroplane, Tayla’s made a pokemon character and Jordan did lots of little jam scrolls.  Carlie is at her friends place and Sabrinah was fast asleep so they missed out on the fun!

And Dylan wanted me to cut it in half and take a photo of the jam inside so everyone can see it on my blog, bless him.  So here ya go Dylan, its up on the blog!