delicious recipes to help you

Gluten Free

delicious recipes to help you


delicious recipes to help you

Anna Abel


Our blog is for foodies and cake-lovers. All recipes are glutenfree and vegetarian, some are even low on histamine or vegan.

recent posts
  • ⁣✨ NEW RECIPE 👉🏻 creamy zucchini risoni (orzo) with lemon & fresh mozzarella 🍃🧀 this pasta dish is beautifully creamy & lush while also fresh & zesty at the same time ✨ it is cooked very similarly to a risotto. the base ingredients are sautéed off, then the risoni added, the liquids, & finally, the butter & parmesan added to bring it all together & gloss it up 🤗 THIS SATURDAY i'll also be making this LIVE over on the @barillaaus page - 12pm midday AEST. come say hi + cook along - i'd love to have you join me! you'll find the ingredients below to have ready on hand x⠀
Olive oil⠀
Small knob of butter⠀
½ tsp mild chili flakes⠀
2 tbs fresh thyme leaves⠀
3 fresh bay leaves⠀
500g Barilla Risoni (Orzo)⠀
2 cloves garlic, finely grated or crushed⠀
¾ cup white wine or rosé⠀
3 medium zucchini, grated⠀
Zest of 2 lemons⠀
500ml chicken or vegetable stock⠀
1 cup boiling water⠀
80g parmesan (roughly 1 cup), finely grated⠀
40g (roughly 2 tbs) butter⠀
1 bunch fresh basil, roughly chopped with a few leaves saved for garnish⠀
125g fresh mozzarella - I like to use fresh buffalo mozzarella⠀
Salt & black pepper to taste⠀
Place a large saucepan on medium heat.⠀
Add a drizzle of olive oil, small knob of butter, chili flakes, thyme, and bay leaves.⠀
Once the butter has melted add the risoni and toast in the pan for 1-2 minutes.⠀
Turn down the heat, add the garlic, and sauté for a minute or two.⠀
Add the wine, zucchini, and lemon zest, and sauté for a minute or two allowing the alcohol to cook off.⠀
Add the stock and water and stir well to combine.⠀
Continually stir the risoni over low-medium heat until the risoni is cooked through and al dente (firm to bite).⠀
Add the parmesan, butter, fresh basil, and stir to combine and until smooth and silky. The mixture will look quite ‘loose’ but as it cools it will firm up a little.⠀
Taste for salt and pepper and add as required.⠀
Tear the fresh mozzarella and stir it through just before serving, or serve with the fresh mozzarella on top.⠀
Garnish with fresh basil leaves, extra lemon zest, and freshly cracked black pepper.⠀
Serve and enjoy!
  • INGREDIENTS 🍃🧀✨ for a new risoni (orzo) pasta recipe coming later this week! i'll also be making this one LIVE on the weekend 🤗 stay tuned x
  • ⁣a little savoury toast inspiration to kick off your week! 🍅🧀🥑🍞🍃 what's your FAV combo? here we have from top left to right...⠀
Whole egg mayonnaise, sliced tomatoes, red onion, fresh black pepper, chives, sea salt & extra virgin olive oil (my fav!)⠀
Peanut butter, sliced tomato, chopped peanuts, chili flakes, chopped chives & basil, sea salt & extra virgin olive oil (my next fav! trust me, it’s good! 🤗)⠀
Quark or cream cheese, whole roasted tomato, balsamic vinegar, fresh basil & extra virgin olive oil⠀
Basil pesto, whole roasted tomato, extra virgin olive oil, fresh basil & balsamic vinegar⠀
Buffalo mozzarella, sliced tomato, extra virgin olive oil, fresh basil & sea salt⠀
Whole egg mayonnaise, sliced tomato, sliced avocado, boiled egg, fresh basil, black pepper & extra virgin olive oil⠀
Sliced tomato, avocado & red onion with fresh chives, parsley & basil with extra virgin olive oil, black pepper & sea salt⠀
Sliced tomato, chopped roasted walnuts, honey, fresh rosemary leaves, extra virgin olive oil & sea salt⠀
Basil pesto, buffalo mozzarella, sliced tomato, fresh basil, extra virgin olive oil, black pepper & sea salt
  • ⁣✨ NEW RECIPE ✨ chicken, coconut & thai basil bowls 👉🏻 i'll be cooking this delicious flavour-packed recipe LIVE on IG tomorrow at 3:30pm AEST 🤗 come say hi + cook along - i'd love to have you join me! here are the ingredients to have ready on hand x⠀
Saturday, July 4th (Friday USA)⠀
3:30 PM - AEST⠀

1 tbs coconut oil -OR- neutral oil
1 red onion, finely chopped
Pinch red chili flakes, to your taste
500g free-range chicken mince -OR VEG OPTION- 500g firm tofu, roughly crumbled
⅓ cup shredded coconut
3 cloves garlic, finely grated or crushed
1 x 3-inch piece of fresh ginger, finely grated
5 tbs Tamari -OR- 3-4 tbs soy sauce
2 tbs toasted sesame oil
1 tbs fish sauce (optional)
180g fresh baby spinach
A handful of fresh Thai basil leaves (roughly 10-15g)
A handful of fresh Vietnamese mint leaves (roughly 10-15g)
1½ cups jasmine rice, rinsed in cold water
1 tbs coconut oil

-To Garnish-
Small bunch of spring onions, finely sliced
2 Lebanese cucumbers, sliced diagonally in half
Sesame seeds

In a small saucepan add the coconut oil, rinsed rice, and a little salt.
Add the boiling water, bring to a boil, then turn down to low heat and simmer with the lid on for 15 minutes. DO NOT remove the lid at any time. We want all the steam trapped in the pot which helps create that perfectly fluffy rice.
After the 15 minutes turn off the heat and leave the rice to sit for 5 minutes with the lid on.
Remove the lid and fluff up the rice with a fork. Set aside until ready to use.
In a large frying pan or wok add 1 tbs coconut oil or neutral oil, the finely chopped red onion, and chili flakes. 
Sauté the onion and chili on medium to low heat until the onion is translucent.
Add the chicken and shredded coconut and sauté on medium to high heat until the chicken has browned.
Add the garlic and ginger and sauté for a minute or two.
Next, add the tamari, sesame oil, fish sauce (optional), and baby spinach.
Sauté on medium heat until the spinach has wilted.
Add the fresh Thai basil and Vietnamese mint and stir to combine.
Serve with the coconut rice, top with spring onions and sesame seeds, and fresh cucumber on the side. Enjoy! x
  • ⁣here's my LIVE stream from a few weeks ago - making these delicious fruit & nut balls 🤗 they look a little impressive but are so easy to make & taste amazing. the key to these is the texture inside. it's ‘rough’ due to the fact that we don't use a food processor, instead, we simply mix the mixture together with our hands. the result is the most delicious roasty, chunky, chocolaty treat 😍 i've copied the recipe below + you can also find it on my website✌🏻 hope you enjoy & please let me know if you have any questions x⠀
--Chocolate Fruit & Nut Rough Balls--⠀
½ cup rolled oats⠀
½ cup roughly chopped roasted almonds⠀
½ cup flaked coconut⠀
1 tbs chia seeds⠀
½ tsp vanilla extract or paste⠀
1 tbs coconut oil -OR- olive oil -OR- butter⠀
1 cup pitted Medjool dates -OR- if you can't get Medjool dates use 1 cup packet of pitted dates that have been soaked in boiling water for 5-10 minutes then drained⠀
200g dark chocolate⠀
Preheat your oven to 180C/350F (fan forced).⠀
In a medium-sized mixing bowl combine the oats, almonds, coconut, chia seeds, vanilla, and coconut oil, then mix to combine.⠀
Spread the mixture onto a paper-lined baking tray and bake at 180C/350F for 8 minutes or until golden.⠀
Remove from the oven and set aside.⠀
Add the pitted dates, the toasted mixture, a pinch of salt, to the same mixing bowl (no need to wash or rinse) then mix well with your hands to combine.⠀
Scoop 1 tbs sized balls of the mixture and roughly form them with your hands.⠀
Place onto a tray and pop into the freezer to set.⠀
Melt ⅔ of the chocolate over low heat.⠀
Once melted add the remaining chocolate and remove the pot from the heat, then stir until all the chocolate has melted.⠀
Remove the balls from the freezer and coat in the chocolate and top with a sprinkling of chia seeds.⠀
Now pop them into the fridge to set for a few hours or overnight.⠀
Store in an airtight container or jar in the fridge. Enjoy! x
  • 🍓🥜🍌🥝🍎🌰🍊🍃 a little fruit & nut flatlay to kick off your week! i call this one... ‘elements of breakfast’ ✨ a few ingredients i always have on hand 🤗 HAPPY MONDAY everyone!! x

Follow Me!