Roasted Chicken and Vegetable Frittata

Chicken & Vegetable Fritatta


1 dozen free range eggs mixed well in a deep bowl
2 cups of sliced button mushrooms
2 cups of washed baby spinach leaves
2 cups of washed and sliced thin zucchini rounds
2 cups of feta cheese diced small
1 raw beetroot freshly grated
½ roast chicken shredded
Olive oil spray
Salt and Pepper to taste


*Heat your oven to 180 degrees not fan forced or 160 degrees fan forced

  1. Line a medium sized deep baking tray with two layers of baking paper using olive oil spray to keep them in place ( spray the tray, place one layer of paper on top and spray that paper and then lay the other paper on top of this)
  2. Lay the chicken over the bottom of the tray followed with the mushrooms, spinach, zucchini rounds and the beetroot, and then pour the egg over the top of the chicken and vegetable
  3. Spread the feta cheese over the top of the dish and sprinkle with ground salt and pepper
  4. Bake in the oven until golden brown and firm, the egg mix needs to be cooked all the way through
  5. Let cool slightly, mark cutting lines across the top and carefully lift out of the tray, peel the paper from the bottom of or just scoop out of the tray to eat


Medium deep baking tray, measuring cup, whisk, deep bowl, baking paper, chopping board, grater, cooks knife


Raspberry Muffins – Gluten Free

Raspberry Muffins

Serves: 6 medium or many small


2 cups of Orgran self-raising flour (sieved) (if using different GF flour the mixture will alter slightly when cooking)
½ cup of brown sugar
¼ cup of stevia
1 tea spoon of baking powder aluminium free (sieved)
½ cup of grape seed oil or vegetable oil
1 cup of low fat milk – (Options) – Lactose free milk; Full cream milk; Soy milk
2 cups of fresh raspberries (or defrosted frozen raspberries)
1 tablespoon of desiccated coconut
Coconut oil spray


  1. In a deep bowl add the sugar, stevia, baking powder and flour; give it a good stir so it is all combined
  2. Make a well in the centre; add the oil and milk then gently fold in all the dry ingredients with the wet ingredients, the mixture should be thick and well combined, and then gently fold in the berries until all the ingredients are mixed through
  3. Place a small amount of the mixture into the lined muffin tray using the desert spoon, spray the tops of the muffins with coconut oil, sprinkle a small amount of the desiccated coconut on the top and place in the oven, and cook until golden brown


Deep Bowl, Plastic scraper, Measuring cup, Tea spoon, Desert Spoon, Wooden spoon, Patty cake liners, Medium Muffin Tray



Jam Drops

jam drops36 jam drops2


1 cup of salt reduced butter or nuttlex
1 and 1/2 cups of spelt flour
1 cup of self-raising flour wholemeal
¼ tea spoon of baking powder
¼ cup of coconut sugar
¼ cup of caster sugar
1 jar of strawberry ST Dalfour Jam


Pre-heat your oven to 180º C (not fan forced)

  1. Mix butter, or nuttlex together with sugars in a large bowl whip until it is creamy
  2. Add vanilla paste, baking powder and flours and fold together so it forms a ball
  3. Roll tea spoon size balls of mixture in your hands wearing gloves into small balls and place on a lined baking tray leaving room for the biscuits to spread, flatten slightly and make a small whole in the centre of the mix with your fingers or the back of the teaspoon
  4. Add a small amount of jam into the hole
  5. Place into a pre heated oven and bake until golden brown roughly 10- 12 mins


These biscuits can be frozen in an airtight container lined with baking paper in between the biscuits

Chicken and Vegetable Sausage Rolls – Gluten Free

gluten free sausage rolls


500 Grams Lilly Dale Chicken Mince
1 onion (chopped fine)
1 carrot (chopped fine)
1 zucchini (chopped fine)
¼ teaspoon of turmeric
½ teaspoon of Dijon mustard
3 tablespoons of egg replacer- (Orgran brand)
¼ teaspoon Himalayan salt and Organic pepper
Sesame seeds Or Poppy seeds
2 packets of Gluten Free Puff Pastry – Coles GF or Pastry Pantry Rough Puff


Lactose free milk or full dairy milk for brushing over pastry
Soy free milk or rice milk for brushing over pastry

Sausage rolls


  1. Defrost the pastry until it’s slightly thawed and able to be rolled and set aside
  2. Use a food processer to chop the onion, carrot and zucchini into a small dice, and then place the chicken mince in the same bowl and lightly pulse the machine so the mince mixes well into the vegetables
  3. Add the mustard, egg replacer, salt, pepper and turmeric into the chicken mince and turn the food processer to a medium mix so the mince and vegetable are well combined and place the mixture in the fridge to keep cold
  4. Place the pastry between two pieces of baking paper and roll the pastry so it is a little thinner keeping the square shape, make a line down the centre of the pastry and cut through to separate the pastry
  5. Place a thin layer of mince down one edge of the pastry and roll until the edge of the pastry is under the bottom, continue until finished
  6. Place the sausage roll with the edge on the bottom on a lined and sprayed baking tray and mark the pastry with a knife on where you will cut when they are cooked
  7. Heat your oven for 10 minutes to 180 degrees and brush your sausage rolls with milk, sprinkle with sesame or poppy seeds and bake in the oven until golden brown

Note: Depending on your oven they should take 30 to 40 minutes, you may need to drop the temperature of the oven if it becomes too hot and the pastry is browning too quickly

*When cooked cool slightly and then cut your sausage rolls, serve with Gluten Free BBQ or Tomato sauce

*Freezable food item – wrap really well and place in freezer


Food processor, teaspoon, tablespoon, pastry brush, baking tray, baking paper, knife, rolling pin



Strawberry Yoghurt Jars

Strawberry yoghurt jars

Serves: 4


1 large tub of Jalna Vanilla Yoghurt
12 Strawberries sliced in half
1 tablespoon Sunflower seeds
1 tablespoon Pepita Seeds
4 Vegemite jars or Jam jars


  1. Fill the jars half way with Jalna yoghurt and top evenly with the seeds, place 3 strawberries in each and push down slightly into the yoghurt, cover with the lids and refrigerate


4 vegemite jars or jam jars and lids; 1 tablespoon; chopping board; small knife

Banana Muffins

banana muffins gluten free

Serves: 6


1 cup Self-raising flour sifted well
1 cup Wholemeal self-raising flour
¼ cup brown sugar
¼ cup Stevia
½ teaspoon Cinnamon
4 medium bananas mashed
1 teaspoon pure Vanilla essence
1 cup Lactose free milk
1 cup Grape seed oil


  1. Heat your oven to 180°C or 160°C degrees fan forced
  2. In a deep bowl mix the flour, sugar, stevia, and cinnamon together
  3. Then add the vanilla essence, bananas milk and oil together and fold through the dry mix so it is well combined, don’t over mix as you want to aerate your mix so it raises well
  4. Half fill your deep cupcakes and place on a tray to bake until they are golden brown

Oven Baked Salmon Fillets with Lemon, Lime & Seeds

Oven baked salmon fillets

Serves: 2


2 salmon fillets
½ lemon
½ lime
2 tablespoon of seed mix: pumpkin, flax, sesame, sunflower seeds
2 sheets of alfoil
2 sheets of baking paper
Olive oil spray or 20 mls of fresh olive oil


  1. Lay two even sheets of alfoil with shiny side facing down and place the two even sheets of baking paper over the top of this
  2. Place the salmon fillets in the centre of the baking paper and lightly spray or brush olive oil over the top so the seed mixture sticks to the fish, squeeze the lemon and lime over the top of the fish, and then sprinkle the fish with the seed mixture and press down firmly into the fish using the back of a spoon
  3. Wrap both parts of the alfoil into the middle and turn the edges over so they seal, it should look like a pouch
  4. Place into a hot oven 180 degrees for 30 to 35 minutes; be careful when you open the pouch as steam may come out, serve with steamed vegetables or a fresh side salad


Alfoil, Baking paper, Tablespoon, Baking Tray