Recipe: Zucchini Corn Pancakes

[ Image by Girlversusdough.com ]

Zucchini Corn Pancakes
by Girlversusdough

Adapted from King Arthur Flour

Yields: About 10 pancakes

Ingredients:
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour

 [ Note from Vanessa - I substitute gluten-free plain flour mix or a mixture of flours I have on hand (rice flour, tapioca/arrowroot flour, coconut flour, amaranth flour, etc ]

Directions:

1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
2. Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
3. Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
4. Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
5. Serve warm with your favorite toppings (I’m partial to salsa and sour cream).

Article: From The Juicer To The Plate: Healthy Pulp Recipes

Article Source: Vitality4life.com.au

Simple and easy pulp recipes so that can utilise the left-over pulp from your Juicer!

Enjoying your cold press juicer doesn't have to end at simply juice. Although they churn out nutritious juices time after time, they also expel fresh pulp just waiting to be used. What most people don't realise is that the pulp is still full of nutirients and has tonnes of fibre in it. Depending on the fruit or vegetables you are juicing the pulp will either be quite wet or dry, but both will still have a large amount of dietary fibre available. Australians throw out $8 Billion worth of food every year and 33% of this is fresh fruit and vegetables. At Vitality 4 Life a constant question asked is "What can I do so I don't waste any of the produce I juice?" With this in mind, we have compiled a small collection of ideas and recipes to add to your collection.

What can you do with the leftover pulp?

Composting

The first thing you might think is composting. If you love composting, using left over pulp in your garden is one of the most natural and green ideas to help the environment. This process absorbs carbon from the atmosphere, locking it away in your soil. This ongoing storage process is a form of carbon sequestrian. It also prevents weed growth and reduces the amount of waste sent to landfill sites.

Smoothies

Instead of green powders, try adding real vegetable pulp to your next smoothie to add additional fibre and nutrients to a healthy blend. Try blending pulp with blueberries, bananas, romaine lettuce and natural yogurt.

Pet Food

Feed it to your furry friends! Add a little leftover pulp to your dog's food bowl, they are guaranteed to enjoy vegetables full of fibre. Give your dog fruit and veggie pulp whenever possible. Be aware though, some fruits and vegetables can be toxic to your pets. You should research these before feeding them any pulp.

Tasty Pulp Recipes

Black Bean and Veggie Burgers

There are so many recipes for veggie burgers, but this is a favourite amongst our Vitality 4 Life team. Full of wholesome fibre and fresh spices, there is so much flavour jam-packed for a tasty treat. Try substituting or adding spices to make Middle Eastern or Greek flavoured patties.

Ingredients

• 1 can black bean, drained
• 3 carrots
• 2 beets
• 1/2 cup parsley
• 1/2 cup lettuce
• 1/2 cup onion
• 1/4 cup cilantro
• 1/2 jalepeno, seeds removed
• 3 cloves garlic
• 1 tsp. fresh ground cumin
• 1 tsp. chilli powder
• 2 eggs
• 1/3 cup plain bread crumbs
• 1 tsp. salt
• 1 tsp. peppet
• canola or vegetable oil

Procedure

1. Cut carrots, beets, parsley, and leafy lettuce into small chunks and run through the Hurom Slow Juicer.
2. Pulse the black beans in a food processor with the onion, cilantro, jalapeno, and garlic until consistency is chunky but blended.
3. Add the blended mixture to the veggie pulp in a large bowl.
4. Add spices, eggs and bread crumbs mixing until well incorporated. Form mixture into 5” patties.
5. If cooking on a grill, use a sheet of foil that is well oiled and cook for 8-10 minutes on each side.
6. If cooking on a nonstick pan, put on medium high heat and add a tablesppon of oil to the pan. Cook one each side for 4-5 minutes.
7. Enjoy! :)

Dog Treats

Our pets are just as important as us, and they need nutrients and wholesome foods to keep healthy. Many pets are even overweight and this recipe can be used as a great way to keep your pets expanding waistline to a minimum. Not only is this recipe great, you will save money on treats and bones and your dog will love them.

Ingredients

• 8 cups juice pulp (make sure you don’t have anything toxic to dogs in your pulp)
• 1 cup sunflower seeds
• 1 cup ground flax soaked in 2 cups water for 1/2 hour
• 1/4 cup nama shoyu (optional)

Procedure

1. Mix all ingredients together and spread on non-stick sheets 1/4 inch thick.
2. Score into 1-inch squares.
3. Using the BioChef Dehydrator, dehydrate at 145* for 1 hour, reduce heat to 115 and continue to dry until completely dry, flipping once during dehydration. Approximately 12-14 hours.
Makes two trays.

Apple and Cinnamon Muffins

This recipe is so delightful, light and fresh to the taste buds. Apple pulp is still so full of flavour after the juice is extracted, that you don't need any sugar in this recipe. Apples are a great source of healthy antioxidants, fibre, vitamins and minerals. You can even add nuts to this recipe to make it more filling and wholesome.

Ingredients

• 3 cups of apple pulp
• ½ to 1 cup of sesame, olive oil, or grapeseed oil
• 3 eggs
• 1 cup of honey
• 3 cups of wholemeal flour (white is okay too)
• 1 tbsp. baking soda
• 2 tsp. of cinnamon
• 1 tsp. of vanilla

Procedure

1. Mix the apple pulp with the honey, eggs, vanilla, oil, and mix.
2. Add the dry ingredients. Pour into muffin cups or greased muffin tins until it is ¾ full.
3. Bake for 45 minutes at 180 degrees

Salsa

Made from fresh produce, this recipe is a delicious and low-fat snack to enjoy. Pre-packaged salsa's are high in sugars, salts and preservatives. With this recipe you will enjoy the freshest taste of electric Italian flavours guaranteed to make any mouth water.

Ingredients

• 1 cup of pulp from a veggie juice consisting of tomatoes, carrots, celery, and cucumber
• 2 chopped tomatoes
• 1 clove of garlic, finely chopped
• 3 tbsp. of olive oil
• A few springs of parsley, chopped
• 2 tbsp. of lemon or lime juice

Procedure

1. Mix all of these ingredients together and serve.
2. Extra: Mix in a chopped up avocado.

Oscar Neo DA 1000 Ultem Tough Juicer

• Most advanced single-gear cold press juicer
• 3 Step Auger Crushing System
• NEW "Ultem Tough" parts, with extended warranty of 10 years!
• NEW Pulp Adjustment Nozzle
• MORE juice and LESS pulp!

Oscar Vital Max 900 Juicer

• Single Gear Cold Press Juicer
• Juices fruit and preserves nutrients for 48 hours
• Juices vegetables including wheatgrass, leafy greens, aloe vera & herbs
• Very simple to use and easy to clean
• Also makes ice cream, nut butters, soups, dips, jams, tapenades & pasta
• Voted best single gear Juicer in Australia
• Minces meats, garlic, ginger, radish and more
• Low Noise Level
• 20 year warranty on motor and 5 years on parts.

BioChef 8 Tray Food Dehydrator

• Makes healthy snacks - dried fruit & vegetables, meat jerky, dried flowers, dough art, bread alternatives, yoghurt and much more!
• Versatile and easy to use
• Adjustable thermostat &drying guide
• 40 hour digital timer
• Trays are dishwasher safe
• 3 Year Warranty

-


;See more at:& Article Source:  https://www.vitality4life.com.au/blog/health-recipes/from-the-juicer-to-your-plate-healthy-pulp-recipes/#sthash.frqN3ntD.dpuf

Article: Detox with Green Juice

Article from Vitality4Life.com.au

Finding the right detox method should come naturally right? There are a vast amount of detox methods available today. From tablets to fasting or even drinking over the counter liquids made up of ingredients we can't even pronounce. Aside from all these options, have you ever considered the juice detoxing method?

Many people go on a juice detox thinking it is a quick solution to weight and existing health problems. Instead of thinking this way, it is important to note that a juice fast should be undertaken as a tool to improving health through clean eating. Detoxing using the cold press juicing method is not an easy task, and quite frankly it takes determination to succeed.

Although you can juice with all vegetables and some fruits, juicing green vegetables has an extensive effect on the body's organs, and aids in releasing toxins, particularly those found in the liver. Leafy green vegetables release chlorophyll into the liver to encourage the breakdown of toxins by neutralizing them and aids overall liver function.

When detoxing with a cold press juicer the juice stays alive for 48-72 hours without compromising its living properties. This means large amounts of juice can be extracted and stored for drinking later.

Drinking green juice is perfect for detoxes as it helps the liver and provides maximum amounts of energy with minimum amount of effort. High in chlorophyll, it acts as a medicine by intensifying the oxygen flow. An increase in oxygen allows our liver to release toxins and stress from the body.

Properties of Common Green Vegetables:

BASIL
· Anti-bacterial properties
· Anti-inflammatory
· Promotes cardiovascular health
Eating Tip: Blend basil with parmesan cheese, pines nuts and olive oil for a healthy homemade pesto

APPLES
· Lower cholesterol
· Cancer prevention
· Healthy teeth & gums
· Weight loss – if you feel peckish between meals; an apple is the perfect way to fight the urge to snack on unhealthy treats
Eating Tip: Add apple to just about any COLD PRESSED JUICE to sweeten

WHEATGRASS
· Lowers blood pressure
· Cleanses the blood, organs and digestive system
· Increases metabolism
· Combats obesity
Eating Tip: Grow your own wheatgrass at home with a wheatgrass sprouter and drink one shot of wheatgrass juice a day. Remember to use a cold press juicer to keep the vital enzymes alive

KIWI FRUIT
· High in potassium
· Extremely high in vitamin C
· High in dietary fibre to serve as a mild laxative
· Contains magnesium & vitamin E for healthy skin
Eating Tip: Eat whole or juice with the skins on for extra fibre

AVOCADO
· Lowers cholesterol
· High in omega nine fatty acid
· High in potassium and dietary fibre
· Vitamins E, K & B6
Eating Tip: Blend in smoothies to replace dairy

KALE
· Combats free radicals that are responsible for medical conditions such as heart disease, cancer and mental illness
· High in vitamins A & K
Eating Tip: Dehydrate in a Food Dehydrator or bake in the oven with sea salt to make Kale Chips

BROCCOLI
· Vitamins A & C
· High in folate & dietary fibre, potassium & calcium
· Increases cancer-blocking enzymes
Eating Tip: Eat raw as a snack and dip into homemade hummus or soy mayonnaise

SPINACH
· Combats prostate cancer
· Anti-inflammatory
· Antioxidant
· High in Vitamin K for bone health
Eating Tip: Use baby spinach leaves in your salads – drizzle with olive oil and sprinkle with toasted pine nuts

ASPARAGUS
· High in vitamins K, C & A
· Reduces blood acidity by cleaning muscle tissues
· Anti-inflammatory
Eating Tip: Steam for 3 minutes and serve with a squeeze of lemon

Our Favourite Green Juice Recipes

Zucchini & Mint Juice
This recipe is so fresh and only takes minutes to taste the flavour. Simply juice the ingredients through your cold press juicer.
1 zucchini
4 celery sticks
6 kale leaves
Half a lime
2 green apples
Handful of mint

Spicy Spinach & Coriander Juice
A recipe which will spice up the detox and make your organs kick start.
Handful of spinach
1 cucumber
1 green chilli
Handful of coriander
½ lime
2 green apples

Cool Cucumber Juice
The perfect juice if you are feeling low in energy.
1 cucumber
2 celery sticks
Handful mint

Ultimate Green Juice
This is the perfect recipe: giving you nutrients, minerals and oxygen you need to revitalise and rejuvenate.
4 celery stalks
1/2 Cucumber
1 Cup of Sunflower Sprouts
5 Leave/Stalks Kale or Spinach
3 Leaves/Stalks of Swiss Chard

This is an unsweetened recipe. To make it sweeter simply add green apple or carrot.

Find More Green Juice Recipes in this fantastic book by Theresa Foy and brian R Clement:

Living Foods for Optimum Health

• Living Foods for Optimum Health 
• What you eat could be making you sick? 
• The foods that clog your body with energy-depleting fats, toxins, and chemicals
• Finding optimum nourishment your body needs

Article source

https://www.vitality4life.com.au/blog/health-recipes/detoxing-with-green-juice/#sthash.pnUKc7Ne.dpuf

Recipe: Dumplings to celebrate Lunar New Year

Eat Your Way to Prosperity
 

Chinese Potstickers
by Story of Bing

Dumplings, one of the most important foods eaten during the Lunar New Year,  symbolize wealth because their shape resembles ancient Chinese money. They are traditionally eaten after dinner or around midnight.

About

These Chinese dumplings are really easy to make because they are made with store bought dumpling wrappers. Don’t sweat over making the wrappers from scratch because the store bought ones are so good these days.

They are absolutely delicious and very fun to make with friends and family. Feel free to vary the filling for different surprises on the table!

For a pictorial step by step tutorial on how to make these dumplings, go to - http://www.storyofbing.com/2012/07/chinese-potstickers/

Yield:

24 dumplings

Ingredients

200g ground pork (slightly fatty, not lean)

100g canned water chestnuts (or chopped spinach/cabbage)

1 teaspoon sea salt

1 teaspoon fine sugar

1/2 teaspoon ground black pepper

2 teaspoons light soy sauce

2 teaspoons sesame oil

1 tablespoon Shaoxing Huatiao wine

2 to 3 tablespoons of chopped scallions (spring onions)

25 to 30 store bought dumpling wrappers (the round kind, not the square wanton or spring roll wrappers)

Plain flour to dust

4 to 6 tablespoons vegetable oil (for 2 batches of cooking)

2/3 cups water (for 2 batches of cooking)

Preparation

1

Place 200g of ground pork in a large mixing bowl. If preferred, pork may be substituted with ground chicken.

2

Add 1 teaspoon of sea salt, 1 teaspoon of fine sugar, add 1/2 teaspoon of ground black pepper, 2 teaspoons of light soy sauce, 2 teaspoons of sesame oil and 1 tablespoon of Shaoxing Huatiao wine.

3

Place 100g of canned water chestnuts in a chopper/blender. Chop the water chestnuts to small pieces. Add the chopped water chestnuts to the pork mixture. If preferred, use spinach or cabbage in place of water chestnuts.

4

Add 2 to 3 tablespoons of finely chopped scallions or spring onions to the pork mixture. Combine all the filling ingredients well.

5

Thaw the dumpling wrappers if they are frozen. Keep them well covered until they are ready to be used.

6

Dust a dish generously with flour. This will hold the dumplings once they are made.

7

Dust the table generously with flour. Carefully separate the sheets of dumpling wrappers and lay them on the table. Fill each wrapper with about 1.5 teaspoons of the prepared pork filling.

8

Prepare a bowl of water. Dip finger into the water and lightly wet the rim of each dumpling wrapper.

9

Bring the dumpling wrapper together till the opposite ends meet. Gently push the filling into the wrapper and pinch the top tip of the dumpling wrapper to seal it.

10

From the centre of the dumpling, fold a pleat on ONE side and bring it to the other side of the dumpling. Fold towards the centre of the dumpling. Pinch to seal it.

11

Repeat and create a 2nd pleat. Be mindful to pinch tight to seal the dumpling well. Repeat and create a 3rd pleat. Each side should have 3 pleats.

12

Repeat the same pleating on the other end of the dumpling. Always ensure that the pleats face the centre of the dumpling.

13

Place all prepared dumplings in a well floured dish ensuring that they do not touch each other. Set aside till ready to cook. They can also be frozen at this stage.

14

To cook the potstickers, add 2 to 3 tablespoons of vegetable oil to a very hot frying pan. The potstickers should be cooked in at least 2 batches.

15

When the oil is hot, add the dumplings ensuring that the flat surfaces face down. Pan fry till the bottoms of the dumplings are a nice golden brown.

16

Add 1/3 cup of water to the pan. Cover the pan immediately and let the steam cook the dumplings for 4 to 5 minutes.

17

Once the water has evaporated, remove the cover and let the dumplings sit in the hot pan for another minute for its base to crisp up again. These are now Chinese potstickers.

18

Gently transfer the potstickers to a plate. Serve immediately.

19

These Chinese potstickers are best served with a vinegar dip made with balsamic or black chinese vinegar and thinly sliced ginger. Soy sauce, chili oil or sesame oil may also be added to the dipping sauce.

Recipes: Melinda's Peachy Pear Cake

I love Melinda's Gluten-Free range. She just posted this recipe on her Facebook page and I just had to share it

Ingredients:

800g freshly poached or tinned peaches
400g freshly poached or tinned pears
250g butter
3/4 cup caster sugar
2 eggs
1 cup Melinda's Gluten-Free Self Raising Flour
1/3 cup milk
3/4 cup almond meal
80g butter
1/4 cup caster sugar
2 teaspoons cinnamon

1. Preheat oven to 170 degrees. Grease & line a 24cm spring form tin.
2. Drain fruit, slice. Beat softened butter & sugar until light & creamy. Add 2 eggs, beat till combined.
3. Fold in flour & milk. Transfer mixture into prepared tin.
4. Combine melted butter, caster sugar, cinnamon in bowl.
5. Over the batter, sprinkle almond meal. Top with fruit, pour cinnamon butter topping over fruit.
6. Place tin on a baking tray & place another tray on top of tin, enclosing the cake. Bake for 1 1/2 hrs. Remove top tray, bake for a further 15 mins. Stand cake for 30 mins in tin before serving.

FInd more on her Facebook page 

Follow me on Pinterest

I love Pinterest. What's Pinterest? It's a social media site where you can pin photos and websites that you want to share with other people. One of my 'boards' on Pinterest is Recipes. If I am searching the web for recipes and I find one I like I will click the little 'Pin It' bookmarlet button in my Bookmarks Bar and it will save the photo and link to my Pinterest Recipes board. It takes seconds and is a good way to index your favourite things and share them with others. 

Recipe: Pretty in Pink Cheesecake

I love Foodbuzz. Whenever I am low on inspiration for cooking ideas or food photography a good dose of food porn always gives me a needed boost. This delicious looking cheesecake by Green Kitchen Stories caught my eye on the front page. I can't wait to make it! Plus it uses almonds and is gluten free!

Frozen Pink Cheesecake


Crust:
300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt

Filling:
2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)
Topping: 
1 cup fresh summer fruit and a couple of edible flowers

Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.

Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .
Top the cake with fresh fruit and a couple of flowers. Serve immediately.

Recipe and photo by Green Kitchen Stories
URL: http://www.greenkitchenstories.com/frozen-pink-cheesecake/

Review: Sweet treats at Thanon Khao San, Haymarket Thai restaurant

( Re-posted from my Illawarra Gluten-Free blog )

After indulging at the Sydney Night Noodle Markets in Hyde Park (part of the Crave Sydney) my husband and I were walking past a Thai restaurant in Pitt Street, Haymarket and spotted this cute Thai taxi and a selection of Thai desserts in a cold bar.

Intrigued, I stepped closer and asked the patient waitress what each dessert was called and what the ingredients were.   Most of the desserts contained coconut cream, pandan or rice and were very tasty.

There were a few that I found a bit difficult to wrap my head around, including one which featured fried onion as a garnish. I will be sure to try it again next time I am feeling bold and daring a new taste sensation.  I am sure that given time I would acquire the taste for a savoury onion dessert.

There was one dessert which I was told is very easy to make and it was the tastiest. Sticky Rice with Coconut Cream and Black Beans. It's a little bit like Rice Cream we ate as kids but more grown up and garnished with Black Beans - a staple in Thai and Vietnamese desserts.  The first time I had tried this I was living on Campus at the University of Wollongong and sharing an apartment unit with a girl from Thailand, Taiwan, Canada and from Sydney. Patra Larpkatipanich (also known as 'Tip') would cook Sweet Sticky Rice for us and it was a great budget dessert for starving students with a sweet tooth :)

Read the recipe here

 

Thanon Khao San

413 Pitt St Map 

Haymarket NSW 2000
(02) 9211 1194

Links:

Thanon Khao San Thai Restaurant 

http://www.thanonkhaosan.com.au/

Tani Kitchen Dessert - Sticky Rice with Coconut Cream
http://tankitchen-dessert.blogspot.com/2009/02/sweet-sticky-rice-with-coconut-cream.html

Recipe: Coconut Chocolate Mousse

Another recipe that features Coconut Cream is Coconut Chocolate Mousse



1/2 cup Coconut Cream
75 g  dark chocolate pieces
½ vanilla pod, seeds only
2 tsp caster sugar
Strips of orange zest to decorate

   1. Melt the chocolate in a heatproof bowl over a pan of simmering water, Allow to cool.

   2. Whisk up the coconut cream in a large bowl then carefully fold in vanilla, sugar and chocolate into the cream until mixed.

   3. Pipe into glasses and serve chilled.

Recipe: Gluten-free hamburger buns

(Re-posted from my Illawarra Gluten Free blog )

If there is one thing that I have really missed since switching to a gluten-free diet it is a tasty Australian hamburger with the lot. It's not like I ate them every day, week or month - but when the craving hits there is just nothing like the combination of bacon, beetroot, onions and sauce - magic.

I have to confess that last month I broke down and bought a hamburger at McDonalds Warilla. It was on a day filled with medical appointments and I just caved. I knew what the gluten in the bun would do to me but my restraint had just disappeared. I was riding past the sign for McDonalds when headed to the car park of Warilla Library when I found myself headed into McDonalds instead. Despite the fact I knew what previous visits had triggered (stomach cramps, bloating, irritable bowel, discomfort, brain fog etc) I just couldn't help myself. Sadly the hamburger was very disappointing and I was wishing that it had been a tasty hamburger with the lot. 

As I look at the photo I took of the Hamburger with the Lot from Metzi's Tasty Takeaways it prompted me to make a challenge to all takeaway operators in the Illawarra and readers of this blog

MAKE YOUR OWN GLUTEN-FREE HAMBURGER!

I have found a number of recipes online and online stockists of gluten-free burger buns.


About.com - Gluten Free Burger Bun

Gluten Free bun featuring white rice flour, potato starch, tapioca starch and amaranth flour  

http://glutenfreecooking.about.com/od/glutenfreebreads/r/gfburgerbun.htm

Gluten Free Girl - Gluten-Free burger bun recipe

Includes almond and rice flour as well as a pre-bought flour mix 

http://glutenfreegirl.com/gluten-free-hamburger-buns/




And for those that don't have the time, I can recommend SimplyWize Crusty Bread mix


 
Simply Wize Gluten-Free Crusty Bread

Open the box, make up the mixture and bake some of the tastiest crusty burger buns you can imagine.  

Simply Wize has a growing range of gluten-free products to choose from. Ask your local supermarket, health food store or retailer to order some in today.

I have been fortunate to sample many of their products and look forward to trying them all.

Momentum Foods - Simply Wize
http://www.momentumfoods.com.au/products.html


 And after much searching I have found hamburger buns pre-made which could be frozen and kept on hand in home or at a cafe
SOL Gluten Free Hamburger Rolls - pack of  4 

SOL Breads Gluten Free bread is famous for both taste and the added health benefits. Our gluten free bread is not only gluten free, but also free from yeast, dairy, soy, additives and emulsifiers.

This is a bag of four rolls each weighing 150g.

Bodhi Gluten-Free Rolls

"A great tasting gluten free loaf that Coeliac sufferers just can't stop talking about. Free of wheat and gluten but still providing an excellent source of Omega 3 without the use of animal fats and preservatives."

Only $5 for a pack of 4 rolls





Do you know of a takeaway or restaurant that offers gluten free hamburgers? Let us know!