Almond Zucchini Pizza Crust (Low Carb, Gluten Free, Clean Eating Paleo)

Getting a little creative again for dinner time tonight. I was wanting a lower carb and super healthy pizza crust! And ofcourse having a vegetable in there of some kind would be an added bonus so with my little almost 4yr old helper we got creating in the kitchen for tonights dinner. Here’s what we came up with and it was really really yummy!!  Something a little different too!!


Almond Zucchini Pizza Crust

makes 1 9 inch pizza

1 cup almond meal
1 egg, beaten
1/3 cup grated zucchini (squeezed to get all the juice out)
1 Tbsp parmesan cheese, finely grated
1 Tbsp italian dry herb mix (oregano/basil)
1/2 tsp smoked paprika
1/2 tsp cumin powder (I love this spice!)
optional 1/2 tsp onion powder and 1/4 tsp garlic powder (I cant have these, but if my body could handle it then I would have added them in)

Basically combine everything in a bowl to form a dough. And press on a baking tray lined with grease proof paper into a 9inch circle. Bake for 10 minutes at 160 degrees. Add your fave toppings (We added cheese and shredded turkey breast) and bake another 10 minutes. Tip: wet your fingers so the dough doesnt stick to your fingers while pushing it down.  If too stick add a tablespoon of coconut flour.



Healthy Museli Bars (Nut free, No Refined sugars added, Clean Eating, Dairy Free & Gluten Free option)

4 of my kids are back at school on Monday to start the new school year, I have one in reception, one in year 2, one in year 7 and one in year 8. Sabrinah started kindy last week…she is a big kindy girl now and turns 4 on Wednesday!! And what’s funny is that all my 5 kids have now attended this kindy, Jordan started there in January 2004 and 9 years later here’s #5 Sabrinah going there…amazing!!  Heres my big kindy girl last Wednesday on her first day of kindy which happened to be a full day!  She’s lalaloopsy mad!



With school going back I am in baking mode for school lunch boxes….healthy ofcourse!!! Today I was playing around trying to make the kids a yummy museli bar without the crappy sugars and am happy to say it was a success! You can make this gluten free too but you have to search for gluten free oats (or museli). Or maybe use cornflakes (making sure they are gluten free which they sell in health food shops or in the health food section of supermarkets. I almost made this with coconut oil but thought I’d stick with butter first and see how it works then try coconut oil (its more clean then). I havent added white or brown sugar to this at all, its sweetened with rice malt syrup but you can use honey or maple syrup but rice malt syrup is lower in natural sugar.  These make a crunchy museli bar too.


Healthy Museli Bars

makes 14

2 cups organic rolled oats

1 cup puffed rice (or rice bubbles)

100 grams butter (or dairy free nuttelex)

1/2 cup  rice malt syrup or honey or maple syrup

1 tsp cinnamon

1/2 tsp vanilla essence

1/2 cup unsweetened shredded coconut

1/4 cup dried dates or sultanas  or a mix of dried fruit, chopped

1/4 cup  pumpkin seeds

3 Tbsp sesame seeds or sunflower seeds or mix of both

optional 1/4 cup dark chocolate chips


First preheat your oven to 180 degrees C.  Line a half size lamington baking tray (mine is approx 28cm by 20cm I think).  In a medium saucepan over a medium heat combine butter and rice malt syrup.  Melt the butter into the syrup stirring occasionaly, once melted bring to the boil and keep an eye on it.  I was stirring mine making sure it didnt burn.  Do this for a minute or so and the  sauce will start to thicken slightly and then take it off the heat and add the vanilla essence and stir.   Let it cool a few minutes while you prepare the dry ingredients.

In a large bowl mix all the rest of the dry ingredients then carefully pour in the butter mixture and mix to combine.  Press into the prepared tray,  heres a trick wet your fingers or wet the back of a spoon then start to press, it will stop the mixture sticking to your fingers and spoon.  Bake in the oven for 20 minutes until nice and golden, the smell this makes around the  house is divine!   Allow to cool half an hour or so in the pan then transfer to finish cooling in the fridge.  Dont cut this until its thoroughly cooled.  That way it wont be all crumbly.  Some tiny bits will crumble but not too badly, you will get nice neat slices!




Choc Raspberry Protein Pancake with Chocolate Raspberry Frosting (clean eating, gluten free, dairy free)

Have I mentioned how much I love protein pancakes and the flavour possibilities are endless!!!  Heres my breakfast thismorning!!!

Choc Raspberry Protein Pancake with Choc Raspberry Frosting

2 eggwhites

2 Tbsp rolled oats

1 Tbsp unsweetened coconut

1 tsp cocoa

1/2 scoop whey protein powder (chocolate or cookies and cream are great – I used cookies and cream)

1/4 tsp cinnamon

1 tsp almond milk

1 to 2  square 85 % dark choc chopped. (this is optional)

Blend above ingredients in a food processor and pour 2 pancakes and cook both sides


Frosting and sauce

1 Tbsp almond butter

1/2 tsp cocoa

1 tsp raspberry juice (I just microwave some rasberries, mash them with a fork and run it through a sieve to get the juices, use 1 tsp in the frosting and the rest pour over the pancakes

optional 1/2 tsp rice malt syrup or honey,  I am fine with it without the sweetener.

Mix above ingredients (but as mentioned not all the raspberry juice)  and spread over or dollop on pancakes, pour over raspberry sauce.

chocraspberryprotein pancakes



French Toast Roasted Almonds (Clean Eating, Gluten Free, Dairy Free Option, Refined Sugar Free)

I discovered this recipe on Instagram and the image immediately caught my eye. I love almonds and with the words roasted and french toast infront of it surely you cant go wrong?

Well I just made these, so simple and really yummy. A nice spin on a plain almond. A great idea would be doing this but with mixed nuts and breaking chunks off like a ‘brittle’ type thing.

Thanks for sharing the recipe on instagram Rachaelallanah 🙂


French Toast Roasted Almonds

1 cup raw almonds

1 tsp butter (optional)

1 tsp cinnamon

1 Tbsp rice malt syrup (can use honey)


Preheat oven to 180 degrees C (fan forced).

In a bowl place all ingredients except almonds and microwave for about 30 seconds, keeping an eye on it and stop it when it bubbles (or you can do this over the stove).  Mix the hot syrup with the almonds and thoroughly coat.  Spread on a baking tray lined with grease proof paper and bake for about 15 minutes.


Nutty Choc Banana Protein Pancake (Clean Eating, Low Carb, Lactose Free)

I have had some fun creating in the kitchen,  this was my breakfast thismorning and holy cow was it amazingly amazing!  Yep that is possible!!!

So easy and quick to make.  This is 100% clean and so decadent, a yummy breakfast, snack or dessert!!


Nutty Choc Banana Protein Pancake

1 egg white

1/4 scoop cookies and cream protein powder

1/2 ripe banana, mashed other half sliced

1 tbsp almond meal (optional)

2 tbsp rolled oats

1/2 tsp cinnamon

2 tsp pure unsweetened cocoa powder

2 squares 85% greens dark chocolate chopped plus 1 square grated for topping

4 almonds (or cashews or peanuts) chopped  for topping

1 tsp unsweetened coconut for topping

2 tsp rice malt syrup (honey or maple syrup)


Whisk together in a bowl.  Heat a pan and add either a little butter or coconut oil and pour all batter into hot pan and cook over a medium heat.  Makes 1 pancake.  Spread with almond butter (or peanut butter) top with sliced banana, drizzle with rice malt syrup and grate 1 square of dark chocolate over the banana and top with crushed nuts.

I absolutely loved this,  my fave protein pancake to date!!


Sorghum Pumpkin Seed Bread (Gluten Free, Low Fodmap, Dairy Free, Refine Sugar Free)

Here’s a new bread I have been playing around with and think I finally have got it right,  I do love a little crunch to my bread but you can leave out the pumpkin seeds if you wish.  I’m really happy with this bread, the flavour is yummy and it toasts great too.  Gluten free bread making can be a little  hit and miss and frustrating at times but with a little tweaking here and there each time finally it all comes together and you get a really yummy bread. So I’d love to share my new recipe with you all…..

Sorghum and Pumpkin Seed Bread

1.5 cups sorghum flour

1/2 cup millet flour

2/3 cup tapioca starch

1/3 cup amaranth flour (or you can use rice flour)

1 Tbsp coconut flour

2 tsp xanthan gum

1 packet active dry yeast

1 tsp sea salt

1/4 tsp cream of tartar

2 Tbsp rice malt syrup

1 cup warm water

2 eggs, beaten

1/4 cup rice bran oil or coconut oil

1/2 cup roasted/toasted pumpkin seeds (Roast in oven for about 10-15 minutes or toast in fry pan til they start to go a little golden in colour)

Preheat oven to 200 degrees C.  Line a bread pan with grease proof paper, make sure it hangs over the sides so its easier to lift out.  (or you can put all wet ingredients in your bread maker then you dry and put on gluten free setting).  In a bowl combine yeast, warm water and rice malt syrup and leave for 5 minutes to go a little frothy.  In a mixing bowl combine flours, salt, xanthan gum, cream of tartar and mix with a fork to thoroughly combine then add pumpkin seeds and mix to evenly combine.  To the yeast mixture add oil and quickly mix and pour into the flour mixture and add the beaten eggs.  Mix to make a dough.   Shape to fit your bread pan, place in your bread pan and cover with a clean tea towel or glad wrap for about 30 minutes and let it rise.  I like to slice the top diagonally about 4 times then place in the oven for about 50-60 minutes.   Gently lift out and allow to cool on a wire rack (although this bread is yummy warm with a little dairy free butter!!)

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  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

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.