Salmon spread

A great topping for crispbread or our Gluten-free Flat Bread (page 23), this is a good snack for mid-afternoon when your energy might be lagging a little. You can also use canned pink salmon. Top with a few sunflower sprouts for added crunch.

1 x 210 g can red salmon, drained, skin and bones removed

1 lemon, rind finely grated, juiced

2 tbsp chopped fresh chives

1 tbsp chopped fresh flat-leaf parsley

1 tbsp finely diced red (Spanish) onion

2 tbsp Hummus (page 165)

Flake salmon in a small bowl with a fork. Add lemon rind, juice, chives, parsley, onion and Hummus and mix until well combined. Add a little extra lemon juice if needed, then season to taste.


Spread will keep for up to 2 days in an airtight container in refrigerator.

cornmeal & berry muffins

Use your favourite berries in season in this recipe. If fresh berries aren't available, you can use frozen berries thawed on kitchen paper in refrigerator.

60 ml C/4 cup) light olive oil or macadamia oil 3 eggs

1 x 140 g container apple fruit puree 125 ml C/2 cup) soy milk or rice milk 2V2 tbsp honey 160 g fresh berries (such as raspberries, blueberries, mulberries, chopped strawberries, or a mixture of berries)

45 g C/4 cup) polenta (yellow cornmeal) 250 g (12/3 cups) all-purpose gluten-

free flour mix 3V2 tsp gluten-free baking powder 1 tsp ground cinnamon

Use a teaspoon or two of the oil to lightly grease 12 x 80 ml (1/3 cup) muffin pans. Line bases with baking paper if pans are not non-stick.

Whisk eggs, apple puree, soy or rice milk, honey and remaining oil in a large bowl until well combined. Stir in three-quarters of the berries with the polenta. Sift flour mix, baking powder and cinnamon over the top. Use a large metal spoon to fold through until well combined.

Spoon mixture into muffin pans and top with remaining berries. Bake at 180°C for 18 minutes or until lightly browned and a skewer inserted in the centres comes out clean. Stand in pan for 5 minutes before gently removing from pans and lifting onto a wire rack to cool. Serve warm or at room temperature.


Muffins will keep in an airtight container for up to 2 days. Warm before serving. Muffins can be frozen for up to 1 month. Thaw in refrigerator and warm before serving.

Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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