Lj's Skinny Gluten Free Bacon & Portabello Alfredo

Ingredients..

2 Rashers of Bacon diced (fat & rubs removed)

1 Large Portabello Slices

2 cloves of fresh Garlic Crushed

3 Tablespoons of Gluten Free Plain Flour

1 Cup of Chicken Stock ( I use Vegteta Chicken Stock Powder and boiled water)

1 Cup of Skim Milk

1 Tablespoon of butter

1/2 Cup of Parmesan Cheese

2 Cups of Gluten Free Pasta ( I've used a Garlic & Parsley Spirals

Splash of Olive Oil

What to do...

Heat a large non stick fry pan and add a splash of olive oil. 

Sauté the garlic, bacon and mushrooms. Boil the water and cook your pasta. 

Add the flour and butter and stir thoroughly until the butter is melted. Let the flour cook for a few minutes. 

Add the Chicken Stock and stir continuously until smooth

 ( you don't want lumps in your sauce) add the milk and stir to combine until smooth. 

Add the Parmesan Cheese! And give it another good stir. Season with cracked pepper and Rock Salt. 

(I love the Murray River Salt)

Finally add the cooked pasta! 

ENJOY!!!!!

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Gluten Free Zucchini & Banana Muffins

Ingredients:

1 Banana Mashed

1 Cup of grated Zucchini

1/2 Cup Coconut Flour sifted

1/4  of a cup of Almond Meal

(I blend whole almonds in the food processor)

1/4 Teaspoon of Nutmeg

2 Teaspoons of Organic Cinnamon

1 Teaspoon of Baking Powder

1/2 Teas Himalayan Rock Salt

4 Free Range Eggs

1/2 Teaspoon of Organic Apple Cider Vinegar

1/3 Cup of Raw Honey

2 Tablespoons of Coconut Oil melted

(Simply zap in the microwave)

1 Teaspoon of Vanilla 

What to do:

Preheat the oven to 180 degrees C. Combine the coconut flour, almond meal, nutmeg, cinnamon, baking soda and salt in a bowl. In a glass jug whisk the eggs with the honey, coconut oil, vanilla and apple cider vinegar. Pour the wet ingredients into the dry ingredients and combine with a wooden spoon. Add the mashed banana and grated zucchini. Line a muffin tin with 12 baking papers and fill with the batter. Bake in your preheated oven for 20 minutes or until golden and a skewer comes out clean.

ENJOY!!!!

Lj's Gluten Free Zucchini Slice

Ingredients:

2 Rashers of diced Bacon

1 Large Shallot sliced

1 Large Zucchini grated

4 Button Yellow Squash grated

`1 Carrot grated

150 Grams of Baby Spinach

6 Free Range Eggs

1/4 Cup Gluten Free Plain Flour

1/4 Cup Freshly grated Parmesan

1/4 Cup of freshly grated Live Free Kraft Cheese

What to do:

Preheat the oven to 180 degrees C.

Brown the diced bacon and let it cool. Mix all of the other ingredients

in a large bowl until well combined, then add the bacon and give it a mix.

Pour into a lined slice tray with baking paper.

30cm x 20cm or 12 x 8 Inch.

Bake for approx 30 mins until set and golden.

Gluten Free Lime Cupcakes

Gluten Free Lime Cupcakes..

Ingredients:

1/2 Cup Butter Melted or Grapeseed Oil

1/2 Cup Flannery's Own Organic Honey

6 Free Range Eggs

1/2 Cup firmly packed Almond Flour ( I used homemade almond meal)

1/2 Cup Flannery's Own Organic Coconut Flour

1 Teas Baking Powder 

Zest and Juice of 1 Lime (You could use Lemon or orange)

What To Do:

Preheat the oven to 170 - 180 C.

In a medium bowl whisk the melted butter, eggs and the honey until smooth. In another bowl mix the almond flour, coconut flour and baking powder. Add the zest and the juice and mix until well combined.

Place the mix evenly into a lined muffin tray. Makes 12. As the mix is very runny I used a bowl you can pour the mixture straight into the muffin tins. Bake for 20 min minutes or until golden and a skewer comes out clean.

These are honestly the best Gluten Free Cupcakes I have ever tried..

Enjoy!!