All recipes on this page have been contributed by ausEE members.

If you would like to submit a recipe please email it to us - include a photo of your creation if you wish.
Note: If the recipe contains ingredients that you/your child is avoiding then these can be substituted depending on your diet restrictions (ie. substitute rice flour for other gluten free flours like potato flour and tapioca flour).

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2 Ingredient Cookies

Contributed by: Tanya

Method:Mix 2 ripe bananas and 1 cup of oats + any other ingredients that you wish optional eg. chocolate, nuts etc. Mix together, spoon onto baking tray and cook for about 10-15 min 175 degrees.

Anzac Biscuits

Contributed by: Amber

Method:Preheat oven to 180 degrees, line baking tray.
Add flour, sugar, flakes (oats) to a bowl.
Melt butter (oil) and golden syrup in saucepan, stir over low heat til smooth.
Add bi-carb soda to 1 tablespoon boiling water, add to the "butter" mixture and it will foam immediately.
Pour into the dry ingredients and mix well.
Drop level teaspoons of the mixture onto the tray, flatten gently and bake for 20 minutes or until browned.

Apple Crumble

Contributed by: Mercedez

Method:Stew the apples in a little water and a dash of cinnamon until soft. Set aside.Take the brown sugar and flour and oil or nuttelex and mix with fingers to form a crumble. Add a bit of cinnamon.Add apples to small oven proof dish and cover with crumble and cook on low heat for 15-20 minutes.Check back often as different flours and oils behave differently. Enjoy!

Banana Cookies 

Contributed by: Kirsty

Method:Add all ingredients, stir until combined.Place spoonfuls onto baking paper.Cook at 170 for 12 minutes.These are a soft cookie. Makes about 10.

Banana Cupcakes

* Thermomix*

Contributed by: Sarah

Method:Preheat oven to 180cInsert butterfly whisk into thermomix, cream nuttelex and brown sugar for 1 minute speed 4 stopping half way through to scrape down sides with spatula.
Add egg replacer and bananas and whisk for 15 seconds speed 4, scrape down sides again.Add rice flour, arrowroot/potato flour, baking powder, rice milk, vanilla essence and bi-carb soda, whisk for 1 minute speed 3.
Spoon mixture into cupcake cases and bake for 25mins.
Cool before icing 

Mix icing ingredients in the thermomix for 3 minutes speed 3 (no whisk needed)

Sprinkle with cinnamon if tolerated Enjoy!

Banana and Oatmeal Pancakes

Contributed by: Karen

Method:Blend milk and oats together till smooth.
Then add other ingredients and blend again and cook like regular pancakes.Serve with maple syrup if desired.

Biscuit Slice

Contributed by: Rebecca

Method:Stir all ingredients and place mixture into a biscuit tin.
Cook on 180c  until golden brown.
Mix pure icing sugar and water until you have a runny smooth mixture and pour over slice.
Cut into pieces when icing has set.

Blueberry Muffins

Contributed by: Mercedez

Method:Preheat the oven to 190 degrees fan forced.
Grease a muffin tin (I used Grape Seed Oil)
Combine the sugar, milk, oil, and vinegar. Mix well.Add the dry ingredients to the wet ingredients, stir until just combined. Add Blueberries.I baked these at 190c for 15 minutes, then at 150c for about 15-20 minutes more - check back often.Let cool before eating. Good snack for the lunchbox!

Carrot Cake

Contributed by: Annette

Method:Mix together nuttelex, sugar and wizz until smooth.
Add in carrots and wizz until smooth.
Add pea protein, baking powder,  flour and water.
Bake in oven for 1hr at 180c.

Chickpea Brine Meringues

Contributed by: Alison

Method:Drain the liquid from chickpea can.
Using an electronic mixer/beater, whisk this brine & the vanilla in a large bowl (mixture will expand later) until it becomes foamy.While still whisking, add sugar (and xantham gum if using) gradually ensuring it incorporates each time, until the mixture expands and forms stiff peaks.Pipe or spoon meringue onto lined baking sheet trays.Bake at 90 degrees C for an hour, then turn oven off and leave in for several hours to overnight, to fully dry out. (depending on your oven, you may try baking at 120 degrees C for 45mins and leave in to dry out.)Store in airtight container. Humidity really affects these so we store in the fridge or freezer.Recipe makes up to three trays of small meringues that taste just like normal meringue!Enjoy!

Chicky Cornies (Cereal)

Contributed by: Lou

Method:Pre heat the oven to 180°C.Combine all ingredients and mix really well. Chickpea flour tends to form clumps so a small whisk is handy. Pour mixture onto a baking tray lined with baking paper.It’s a pretty runny mix, so just let it flow around until it relatively evenly covers the space at around 1-2mm thick. The handy thing is, you don’t need to be too particular about it, as you’re going to break the whole lot up anyhow.Bake for 15 minutes at 180°C.At this point, take the tray out of the oven, and peel the mix from the baking paper. It won’t come off all in one piece, and it will stick. Again, don’t stress. You’re just making the job easier at the end.Turn the oven down to 120°C. Put all the pieces (and crumbs) back onto the baking tray (make sure you have flipped the pieces so the underside can crisp up). Bake for another 15 minutes. Turn off the oven, leaving the tray inside until it has cooled down (to dry out the pieces further).Break into pieces. Makes just under 1 cup of crunchy flakes.Enjoy just as you would any other cereal… a sprinkling of dried fruit.

Chocolate Biscuits

Contributed by: Marion

Method:Cream margarine, icing sugar and cocoa.
Stir in rice flour.
Roll into balls and place on tray. Flatten with fork.
Bake in a moderate oven for 15 – 20 minutes.Spread with icing and safe sprinkles if desired.

Chocolate Carrot Cake

Contributed by: Sarah

Method:Preheat oven to 180°CIn a large bowl, combine carrots, sugar and oil. Pour water over the mixture.In a separate bowl combine the rest of the ingredients. Add to the carrot mixture and stir well.Pour into a greased cake tin and bake for 35 minutes (can also be cooked in muffin pans, with less cooking time required)If desired, ice with icing made from icing sugar, cocoa, nuttelex and water or coconut milk.

Chocolate Coconut Slice

Contributed by: Marion

Method:Preheat oven to 180 degrees.
Sift flours, cocoa and baking powder and place into bowl.
Add coconut and sugar. Stir in melted margarine.
Place in lined loaf tin and bake for 30 minutes.
Allow to cool before icing.

Icing
sift icing sugar and cocoa into a bowl.
Add margarine and stir in enough hot water to reach a smooth consistency.
Ice cooled slice with icing and sprinkle coconut over top if desired.
When icing is set cut into small squares.
Refridgerate slice until set before removing from tin otherwise slice will crumble.
This recipe freezes well.

Chocolate Fudge Cake

Contributed by: Lynda

Method:Mix dry ingredients then add liquid ingredients.
Whisk all together and bake on 160c (fan forced) for 35-40 mins.
Enjoy!

Choc-Orange Mousse

Contributed by: Lisa

Method:Cut avocados in half and scoop out flesh. Place in a food processor with all other ingredients and process until smooth and well combined.
Spoon into 4 bowls or glasses and refrigerate for 1 hour.
Decorate with berries if you like (or serve plain).I think it would make a great ganache for cakes too!

Christmas Pudding

Contributed by: Julianne

Method:Combine fruit, sultanas, orange zest and orange juice and put in a bowl overnight.Grease and line a 5 cup pudding basin.
Use an electric beater to beat the butter and sugar until pale and creamy.
Add eggs one at a time while beating.Stir in all remaining dry ingredients.
Put into pudding bowl and cover with greased baking paper and foil.
Tie rim with kitchen string tightly.Put a deep saucepan or stock pot and put in pudding bowl fill with enough water to come 1/2 way up side of pudding bowl.
Cover and cook for 4-4 ½ hrs over medium heat topping up water as needed.

Coconut Balls

* Thermomix*

Contributed by: Sarah

Method:Mix oats and coconut - mix speed 7 for 5 seconds.
Then add brown sugar, coconut oil (solidfied) and maple syrup - mix speed 7 for 10 seconds. Roll into balls with wet hands and roll in coconut and store in a container in the fridge.

This recipe is really easy to modify to suit tastes and allergies - could add cocoa or vanilla if you wanted, or could substitute the oats for safe sweet biscuit crumbs which I do sometimes to use up biscuits! Makes 14 balls so could easily double if you want more. These are perfect for the school lunchbox!

Coconut Macaroons

Contributed by: Marion

Method:Mix together tin coconut condensed milk, shredded coconut (or desiccated), coconut flour (or other safe flour) and vanilla essence.
Drop rounded teaspoonful’s onto greased baking trays and bake in oven for 8-10 minutes or until lightly browned around the edges at 180 degrees C.

Coconut Rough Cake

* Thermomix *

Contributed by: Sarah

Method:
BatterMix all ingredients for 20 seconds speed 4Pour into greased and lined tin and Bake at 180c for approx. 25 min 
Note: this cake doesn't rise very much so you could either double recipe or use a smaller cake tin)

Icing
Mix 3 minutes, speed 3 - stopping half way to scrape down sides Ice cooled cake and sprinkle with coconut.

Pancakes

Contributed by: Rebecca

Method:Mix all the ingredients together to make a nice batter consistency.
Drop spoonfuls into a hot frying pan with a little safe oil or nuttelex.
Turn with a spatula when lightly browned on one side.
Serve with safe syrup drizzled on them.

Patty Cakes

Contributed by: Marion

Method:Place all ingredients into a small bowl.
Beat for 3 minutes.
Spoon into patty papers and bake 15 minutes in 200°C oven.
Makes 2 dozen.

Pear Cupcakes

Contributed by: Amber

Method:Preheat oven to 190c degrees.
Sift together the flour with the bi-carb and baking powder.
Add the sugar and the grated pear. Mix all together.
Add the oil and golden syrup and beat all the ingredients together.
Put into patty pans and bake in pre-heated oven for 25 minutes.

Rice Bubble Slice

Contributed by: Rebecca

Method:Heat Nuttelex, sugar and syrup until bubbling and pour over rice bubbles.
Stir well and pour into a flat tin.
Cook for 10 minutes on 160c degrees, cut when cooled.

Shortbread Marshmallow Slice

* Thermomix *

Contributed by: Donna

Method:
ShortbreadPut flour into TM bowl first, add all other shortbread ingredients on top.Blitz for 20 seconds on speed 6.Turn out crumbs and press into a slice tray.Bake for 20 mins at 170 degrees C, until pale golden colour. Chill in fridge.

Marshmallow
Place sugar into mixing bowl and pulverise 8 sec/speed 9.Add gelatine and hot water and cook 7 min/100C/speed 2 (or until sugar is dissolved).Remove lid and place mixing bowl on bench to cool to room temperature (or until a thick syrupy consistency is reached).Replace mixing bowl and insert Butterfly. Place basket on top of lid and whip syrup 3 mins/speed 4 (until mixture starts to thicken).Remove basket and whip a further 3 min/speed 4 or until mixture is thick (similar to a meringue mix).Add vanilla and mix 15 sec/speed 4.Allow to cool for 5-10 minutes then pour over the biscuit base and return to the fridge.

Jelly
Heat the water for the jelly at 100 degrees and speed 3 for 2 minutes.Add the jelly crystals and gelatine, stir at speed 3 for a further 30 seconds until they have dissolved.Wait 30 minutes or until the jelly is cool and pour gently over the marshmallow layer. Make sure the jelly is not warm or the marshmallow will melt.Return the slice to the fridge to set overnight.When set, use the baking paper to lift the slice out of the tray. Cut into small squares with a wet knife.

Sticky Date Pudding

* Thermomix *

Contributed by: Sarah

Method:
Batter
Combine dates, boiling water and bi-carb soda in thermomix bowl.
Let stand for 5 mins.
Add brown sugar and rice bran oil and mix on speed 6-7 for 10 seconds until dates are chopped.
Scrape the sides down and add flour of choice and egg replacer, process on speed 4 - 5 for 5 seconds at a time until combined.
Cook on Varoma dish and tray for 20mins, Varoma, speed 3 with 1ltr water in TM bowl.

Sauce
Place all sauce ingredients into mixing bowl and cook 8 min/80 degrees/speed 4Pour sauce over warm pudding and serve!

Strawberry Cupcakes 

Contributed by: Mercedez

Method:
Preheat the oven to 180c degrees.
Lightly grease or line a muffin pan with muffin cups.
Mix all dry ingredients first then slowly add the wet.
Add to muffin greased or lined tin on 180 degrees for about 20 minutes.
Can add icing
(I used nuttelex + 1 tsp of vanilla extract and icing sugar)
Put strawberries on top to garnish. 

Makes about 10 -12

Sweet Potato Custard

Contributed by: Mercedez

Method:
Put everything in a saucepan and boil for a few minutes.
Then place in food processor or blender to thicken up a bit.
Return to saucepan, bring to boil and simmer for a few minutes.
Eat it then and there or chill in fridge. Enjoy!

Bread Maker Mix

Contributed by: Mercedez

Method:
Prepare mix as per bread maker instructions.

Breadsticks

Contributed by: Mercedez

Method:
Pre-heat oven to 180 degrees (fan-forced).Mix all ingredients well until dough forms.
Knead dough well and let stand for about 15-20 minutes.
You can either roll them and cut them into shapes or just roll them like worms to come out like breadsticks.
Place on a baking sheet in oven for 15-20 minutes. Enjoy!

Chickpea Battered Vegetables

Contributed by: Amber

Method:
Sift together the chickpea flour, cornstarch, baking powder, salt and cayenne.
Whisk in the water. If the batter is stiff, add more water.
Allow the batter to rest for 30 minutes.Steam the broccoli florets and stems for four minutes until just tender.
Refresh with cold water, and pat dry.Heat 3 or 4 inches of canola oil in a wok, frying pan or deep fryer to between 360 degrees and 375 degrees. It’s important that the oil be hot enough that the vegetables will cook quickly without absorbing much oil.
Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches.
Whisk the batter, which will have separated.
Working in batches so that you don’t crowd the pan, dip the vegetables in the batter to coat thoroughly, and carefully place in the hot oil. It should take less than two minutes to achieve a golden brown crust.
Carefully remove from the oil using a deep-fry skimmer, tongs or a spider, and drain on paper towels, then transfer to a baking sheet.
Keep warm in a 200-degree oven while you continue to cook the remaining vegetables. Serve once all the vegetables have been cooked.

Gnocchi

Contributed by: Frannie

Method:
Boil and drain potatoes.
Mash until smooth by passing through a ricer or use blender/food processor (don't over process!).
Mix in flour. I tend to place dough into the fridge before rolling, this can help with holding the dough together.
Roll into small long, thin logs. Cut into 1.5cm lengths. Can be frozen at this stage.
Cook in boiling water until gnocchi float to the top (~1min).Serve with sauce, or fry in pan with some oil, salt +/- Nuttelex, garlic until crisp on outside and soft in middle - yum!

You can also substitute some of the potato with sweet potato or pumpkin for variety.

Rice Crackers

Contributed by: Mariya

Method:
Pre-heat oven to 180°C.In food processor mix flour, salt and oil until combined.
Add water a little at a time until dough clumps into small balls.
Remove one handful of dough at a time and knead briefly.
Roll dough quite thinly between baking paper. Place dough onto a lined or greased baking tray. Cut into desired shapes using cookie cutters or score with a sharp knife into squares.
Prick each cracker with a fork a couple of times.
Sprinkle with safe seasoning – eg. sea salt, herb salt, garlic salt.
Bake 20 to 25 minutes until lightly browned. The longer you leave them the crispier the cracker. Cool before removing from tray.

Optional: add sesame seeds, flaxseeds, or any herb/spice of your choice to the mix.

Rice Paper Rolls

Contributed by: Rebecca

Method:
Soak rice paper sheets as per directions on packet.
Stuff with desired fillings, roll and eat.
They can be eaten as is or shallow fried in safe oil to make like a spring roll.

Shepherds Meatloaf 

* Thermomix *

Contributed by: Sarah

Method:
Place onion/shallots and carrot chopped into quarters into thermomix for 5 seconds speed 5, scrape down sides and chop again for 3 seconds speed 5.
Add lamb/beef mince, egg replacer and sauce if desired (we used 1 teaspoon thermomix vege stock concentrate). Combine 40 seconds reverse speed 1.Spread into suitable dish and cook at 180c degrees for 20 minutes.
Whilst cooking prepare mash potato per Everyday Cookbook (I use rice milk and nuttelex in our mash potato). If you have a safe sauce, you can glaze the top of the meatloaf with extra sauce for extra flavour (I didn't) and now spread mash potato on top of meatloaf.
Can place on top crushed safe potato crisps or grated dairy free cheese or leave plain.
Put back in the oven for a further 25-30 minutes.This recipe can be easily made without a thermomix too.

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