Choc Chip Banana Oat Slice (Gluten Free, Lunch Box Friendly, Dairy Free/Lactose freeoption)

I was busy baking over the weekend, one of the things I made was an oat slice. I have seen the oat bars in the supermarket which I full of sugar so I spent the weekend making something nice and healthy the kids could take to school and the kids really enjoyed their sample piece. I have frozen individual pieces so its easy for me to grab one and put in their lunch boxes. I wouldnt mind remaking this to make this much more cleaner! I think it would be pretty easy, using almond flour/meal or coconut flour and coconut oil instead of butter. I tried this slice and it really is yummy and full of flavour! You can use regular flour too! It makes around 20 squares, but you can make them a little bigger if you prefer. This is gluten free if you use gluten free oats, they can be hard to find though but heres a Aussie link though to help you find them Or alternatively you can use quinoa flakes or rice flakes.


Choc Chip Banana Oat Slice

makes approx 20 squares

3/4 cup gluten free SR flour
3/4 cup gluten free plain flour (or a mix of your fave flours like amaranth/buckwheat/millet/sorgham)
1 cup rolled oats
3/4 cup shredded coconut
1/2 cup organic butter or dairy free spread
1/2 cup honey or rice malt syrup
1 mashed banana
1/2 cup choc bits or dark choc bits or dairy free choc chips
1 egg, beaten
1 tsp cinnamon
1 tsp vanilla essence
1/2 tsp nutmeg

Optional 1/2 cup of sultanas (not all my kids like them so I didnt add them)

Preheat oven to 180degrees C. Line a slice tray with grease proof paper (approx size 18x28cm I think mine is). In a bowl sift the flours (I find gluten free flours can be a bit lumpy). then add all other dry ingredients. Add the melted butter, vanilla, egg and honey and mashed banana and mix well to combine then stir in your choc chips and sultanas if adding them.

Pour into your prepared slice tin and bake for 20 minutes. Allow to cool before cutting into squares.








Triple Layer Peanut Butter Chocolate Brownie Slice (Gluten Free)

I have seen a few peanut butter brownies floating around the world wide web and thought I’d try to make one thats a little more healthier, more so with little refined sugars. This is not 100% clean but I think, a small square, wont be such a bad treat. I had alittle taste test and wow its amazing….and very rich!!! You dont need much at all. This slice I made for my bestie and her family as we are visiting their new place and I wanted to take afternoon tea. A little treat but try to keep it more on the healthier side if thats at all possible lol. I think, considering they arent a clean eating family, I did pretty well to keep things healthier, less refined sugars and I decided to make this gluten free too!! But ofcourse you can use regular flour. Sadly I ran out of dark chocolate so I had to top mine with milk chocolate but ideally I would have gone for dark chocolate.

Note:  For a nut free option Replace peanut butter with freenut butter (sunflower seed butter) and use the gluten free flour option inplace of almond meal…brownie layer recipe

triple layer choc peanut butter brownie slice

Triple Layer Peanut Butter Chocolate Brownie Slice

Brownie Layer:
180 grams 70% dark Chocolate, melted
1/2 cup amaranth flour (or just use 3/4 cup plain flour and omit almond meal and amaranth flour)
1/4 cup almond meal
1/2 cup honey
1/4 cup peanut butter
1/2 cup organic butter (or dairy free spread)
2 eggs
1 egg yolk
1 tsp vanilla essence
2 Tbsp pure cocoa powder

Preheat oven to 180 degrees C, line an 8×8 inch oven proof dish of baking tray with grease proof paper. In the microwave melt chocolate and butter. Then Whisk in honey, salt, peanut butter, vanilla and quickly whisk in eggs and egg yolk as the choc mixture will be hot due to melting so you dont want the eggs to scramble. In another bowl sift almond meal, amaranth flour and cocoa. Mix into the wet ingredients until well combined. Pour into prepared dish and bake for 20 minutes. Let cool in dish for a little bit before attempting to lift it out. Then when you can lift, using baking paper, and place on wire rack to cool (I cheated and put mine in the fridge to cool quicker). When cool enough spread with peanut butter layer and top with melted chocolate.

Peanut Butter Layer:
1/4 cup organic unsalted butter, softened
1/2 honey
3/4 cup peanut butter
1/3 cup coconut flour
1/2 teaspoon salt
1 tsp vanilla essence

Mix all ingredients together and spread over cooled brownie layer.

Chocolate Topping:
1/2 cup 70% dark chocolate (or can use 85%, or milk chocolate) I didnt measure but its around 1/2 a cup of melted chocolate
2 Tbsp peanut butter

Melt chocolate in the microwave and stir in peanut butter, making sure peanut butter is melted into the chocolate. Pour over peanut butter layer of the brownie slice

Place in the fridge for a couple of hours before slicing.  Store in the fridge, these are so nice and moist!  Enjoy!

triple layer choc peanut butter brownie slice1

Peanut Butter Omlette (Gluten Free, Low FODMAP, Clean Eating, Lactose Free)

I eat alot of omlettes for breakfast, usually savoury with chives, baby spinach and fetta, since Mushrooms are a no no on the low FODMAP diet I was trying to think outside the box thismorning how to make my omlette a little different and since I love peanut butter I thought I’d combine the 2.  And I’m so glad I tried this as I loved it!!!  I found the peanut butter flavour was better as it cooled more.   I know what I’m having for breakfast again tomorrow…and the next day and the next day lol.

Peanut Butter Omlette with Banana and Maple Syrup

Serves 2

2 eggs, beaten

2 Tbl natural peanut butter

1/4 tsp  gluten free baking powder

1 banana sliced

2 tsp 100% maple syrup

1 tsp natural peanut butter, extra to serve or chopped peanuts.

Mix together beaten egg, peanut butter and baking powder until combined, you wont be able to mix all the peanut butter in but dont worry about that.   Preheat fry pan and spray with olive oil spray.  Make 4 pancake size omlettes and leave a few minutes until golden and flip.  Let cool a little, top with sliced banana, maple syrup and extra peanut butter or chopped peanuts.

Beef (or chicken) Curry with Cucumber and Coriander Raita (low fodmap, gluten free, lactose free)

It was an absolute chilly day in Adelaide today, horrible weather so what best to have for dinner but a nice warming hearty meal……so here’s tonights dinner,  this can be made with chicken or beef, since i eat alot of chicken I thought I’d try it with beef.  Very yummy and can be served with rice (which is gluten free).   There are 2 options to make this and if you dont have alot of spices then just using approx 1 tablespoon keen’s curry powder and adding salt and pepper (or smoked paprika) to taste,  is fine and rather yummy too!  Or if you wanted to avoid the yoghurt you can add an extra tin of tomatoes instead and not serve with Raita.

Beef (or chicken) Curry with Cucumber and Coriander Raita

Serves 4-6 (if serving with rice you should be able to serve 6) if just having as is with no main carbs then serve 4

1 cup plain lactose free yoghurt

1 tsp cornflour

2 tb garlic infused oil (this is fine for those on a low fodmap diet)

2 carrots, finely sliced

2 celery sticks, diced

1 tb freshly minced ginger

1 chilli finely chopped with seeds taken out (or can use dried chilli flakes)

500 lean diced steak (or 3 large chicken breast diced)

1 tb ground coriander

1.5 tsp cumin

1/2 tsp turmeric

400g can diced tomatoes

1/4 cup fresh coriander chopped

1/2 tsp salt

1.5 tsp garam masala

Coriander leaves to serve

Cucumber & Coriander Raita

½ cup plain yoghurt

½ cucumber, diced finely

1 heaped tb fresh chopped coriander

1 Tbl chives chopped (optional) (chives is a great onion alternative and i like ot use in cooking as much as possible)

1. Combine yoghurt and cornflour together and stir until smooth. Leave aside.

2. Heat oil in a large saucepan. Add carrot and celery and saute for ~8 minutes

3. Add ginger and chilli and saute for 2 minutes

4. Add beef (or chicken) pieces and brown well, 6-8 minutes

5. Add cumin & turmeric. Mix well and cook for 2-3 minutes

6. Add tomatoes, yoghurt, coriander  and salt. Mix well. Cover and bring to the boil

7. Reduce heat to low and simmer for ~25 minutes

8. Remove from heat. Add garam masala and coriander leaves and stir

9. For raita, combine ingredients

Serve curry with steamed rice and 1 heaped tablespoon raita

Recipe adapted from:  diet solutions

Dessert Taco’s – Multiple Flavours (Clean Eating, Low FODMAP, Lactose Free & Gluten Free option)

The other day I made these as the kids after school snack, what I love is that the main ingredient in the chocolate brownie batter was pumpkin!!   Kids had no idea and boy did these disappear super fast and the looks on their faces to find out they ate pumpkin was hilarious.  I really enjoyed these too, they are clean eating so perfect healthy treat with all healthy fats! Hidden vegetable…cant go wrong with this snack for the kids!!

edited: for gluten free yummy home made tortillas check out my post here

Dessert Taco’s

Makes approx 12

  • 4 wholemeal wraps (or gluten free wraps or make your own)
  • Pre-heat your oven to 375 F.
  • Using a round 4-inch cookie cutter  cut out your 4-inch Wraps.
  • Spray wraps lightly with olive oil on both sides.
  • Place in the oven draped over your baking rack (see photo below).
  • Bake for 7-10  minutes or until golden brown and crunchy.
  • Remove from oven and let sit and cool.

Filling Option: Chocolate Brownie Batter

  • 1 1/2 Cups Pumpkin Puree
  • 4 Tbsp Natural Cocoa Powder
  • 1 Tsp Vanilla Extract
  • 3 Tbsp Maple Syrup (or stevia if you want sugar free option)
  • 1/2 Cup Natural Nut Butter (Almond or Peanut) – we love to use peanut butter
  • 1/4 Cup Unsweetened Almond Milk
  • 1/4 cup dark chocolate chips or block of chocolate finely chopped (optional)

Place all ingredients, except chocolate chips, in a food processor and blend til smooth and creamy.  Stopping to scrap down the sides.  Stir in chocolate chips (or add them to the top of the taco to serve). Spoon into mini taco’s and enjoy!

Filling option 2: Banana Cream Pie (This is one of my favourite desserts I have made from a clean eating recipe, pretty sure this is up on my blog too but will have to have a look and add the link of so)

  • 1/2 Cup Natural peanut butter Butter
  • 1/4 Cup Light Coconut Milk
  • 1 Tbsp Vanilla
  • 1/2 Cup Shredded Coconut
  •  2 Tbl Maple Syrup
  • 1 Ripe Banana

Put all ingredients in a food processor and blend until smooth.   Spoon into taco’s.

Filling Option 3: Cookie Dough Batter

  • 1/2 Cup Natural Peanut butter
  • 1 Tsp Vanilla
  • 1/2 Cup Non-Fat Plain Greek Yogurt (or plain lactose free yoghurt)
  • 2 Tbsp Maple Syrup (taste after mixing and add another tablespoon if you prefer it sweeter)
  • 1/4 cup Dark Chocolate Chips for topping

Combine all ingredients, except chocolate chips, in a food processor and blend until smooth.  You can then mix in choc chips in the batter or use on top.  Spoon mixture into tacos.

recipe from

Arrowroot Cookies (Gluten Free, Lactose Free, FODMAP Friendly)

I made these thisafternoon to take to my 5yr old son Dylan’s footy game as snacks for my kids.   These are a great healthier alternative to the good old sugar cookie. with alot less sugar.  I love making sugar cookies  (I usually half the sugar in the recipe as I make them so the kids can decorate them with icing and sprinkles and mini m&m’s so you dont want an overly sweet cookie with all those sweet toppings) it keeps the kids amused decorating them and oftenbake these with the kids has friends over and their friends take home their decorated cookies  for their family.  These arrowroot cookies are really nice plain but I am going to ice some of these with dark chocolate and gluten free icing as a special treat for the kids during footbal, they do pretty good sitting in the freezing cold watching their brother play, well he is still trying to learn the rules and spends alot of the game mucking around with team mates or the opposition and swinging round the goal posts.

Arrowroot Cookies

Makes 16-18


1/2 cup dairy free spread (I use nuttelex)

1/4 cup sugar

1 egg

1/2 tsp vanilla

1 cup gluten free flour

1/2 cup arrowroot

1/2 tsp baking powder

1/4 tsp salt

2 Tbl flaxmeal (optional)

Preheat oven to 180 degrees and line a baking tray with grease proof paper.

Cream dairy free spread and sugar, add egg and vanilla and beat well.  In a seperate bowl mix remaining ingredients and add to the wet ingredients, mix well.  Roll out to 1/2 cm thick and cut out shapes (I used a scone cutter size cutter).
Bake in the oven for 10 minutes.


Gluten Free Buckwheat Pancakes (Lactose Free option FODMAP suitable)

I made these for the kids for breakfast the other morning and these can be made with milk and butter or lactose free alternative.  They were quite nice, the kids liked them, not too sweet as we were adding toppings ontop.  I did a little vanilla sugar (leaving a vanilla pod in caster sugar) and I also did a strawberry coulis which i just put strawberries in the food processor with a tablespoon of maple syrup (as on the low FODMAP diet you cant have honey).

Buckwheat Pancakes (Gluten Free, Lactose Free, low FODMAP)

1 cup buckwheat flour

1 tsp gluten free baking powder

2 Tblsp maple syrup

1/3 tsp sea salt

1 egg, beaten

1 cup unsweetened almond milk (or zymil milk but find unsweetend almond milk has under 1 gram of sugar compared to 12grams with zymil)

1 Tblsp dairy free spread (I use Nuttelex) melted

Topping option

1 punnet of strawberries to make a coulis (processed in food processor to make a runny sauce adding a tablespoon of maple syrup or 1 tablespoon of gluten free icing sugar)

zymil cream.

Combine all dry ingredients in a mixing bowl then add wet ingredients and mix well.  Preheat non stick frypan and grease with olive oil spray.  Use a 1/4 cup measuring cup and scoop onto hot pan.  Cook until golden brown and flip and cook other side, serve with topping of your choice.  If you dont want to use toppings but want a more sweater pancake then add an extra tablespoon of maple syrup.      Another option for this, which I have read about but havent done, is pouring a homemade spaghetti sauce over the top for a lunch or dinner savoury option!   Might have to give it ago and let you know how it goes.

Peanut Butter Brownies (Gluten & Lactose Free)

I cannot rave about these enough,  absolutely amazing flavour.   If you are after a mass peanut butter hit then this are the treat for you.  Peanut butter brownie with peanut butter frosting!  (note these are not a clean eating recipe but a gluten and lactose free recipe).    My kids absolutely loved these and specially made for my lactose free peanut butter loving 11yr old daughter.  She was feeling a bit down about being put back onto a lactose free diet but really its much easier to be on that than gluten free (like what I am curently on).  So I thought I’d bake her a special treat to cheer her up and show her there are still plenty of treat options out there she can have.

Gluten Free & Lactose Free Peanut Butter Brownies

1/2 cup peanut butter

1/4 cup dairy free spread (I use nuttelex, original), softened

1 tsp. gluten free vanilla extract or 1 vanilla pod (I use the pod)

1/2 cup packed brown sugar

2 eggs

2/3 cup gluten free all purpose flour


Peanut Butter Frosting:

1 cup peanut butter

1/3 cup gluten free icing sugar


Preheat the oven to 180 degrees. Grease and line with baking paper an 8×8 inch baking pan.  Mix together the peanut butter, butter, vanilla and brown sugar in a bowl with an electric mixer. Beat in the eggs one at a time and then mix in the flour.  Spread into baking pan. Bake for 20 to 30 minutes. (It was about 25 minutes in my oven).  Don’t over bake so after 20 minutes keep an eye on them.  Just insert a skewer or knife in  the center with a toothpick. If you have a few crumbs on your toothpick perfect!    Allow to cool then spread with the peanut butter frosting (mix peanut butter and icing sugar until well combined).   I stored these in the fridge and they are great chilled.   Just try stopping at one!!


Recipe adapted from your gluten free kitchen.