Gluten Free Dairy free Ginger nuts


These are gluten free and dairy free.  A great recipe for ginger bread men or even a gingerbread house if your daring?  They turn out to be a great firm cookie that lends it self to cutting moulding and shaping.  No doubt I will revisit this recipe when I’m doing Christmas baking.  I have to say I did try to make a recipe specifically to woo my dad.  He has a long time love of all things ginger.  Needless to say he was suitably impressed as he is with anything I make…. Even my fails, in fact sometimes I find my self saying ” Dad, you don’t have to eat THAT!!”. 😱

Anyway love you Dad.  And give these cookies a try, or save the recipe for later.  You won’t be disapointed.


1 cup GF plain flour

1 cup buckwheat flour

1 cup brown sugar

1/2 cup desiccated coconut ( optional)

2 free range eggs

1/3 cup coconut oil (or oil of your choice)

1 or 2 tbs ginger (depending on how much of a ginger nut you are)

1 tsp mixed spice

1 tsp vanilla extract

How To Do It:

Preheat your oven to 180 c and line 2 trays with baking paper.  In a large bowl combine the flours, spices and sugar.  In a measuring jug combine the oil and whisk in the eggs with the vanilla.  Combine the liquid into the flours and stir really well.  Resist the urge to add more liquid as it will come together.  Then shape into a disc and allow to rest in the fridge for about 15 minutes.  After this time you should be able to roll the dough out to cut into your desired shapes.  Of course you can skip the chilling step and roll into balls and flatten with a fork if you like.  This dough made me about 30 – 35 cookies, so I kept the dough in the fridge while I was working with smaller portions of it.

* For an extra ginger kick you could throw in some chopped candied ginger * drool*😍

*Right before I put them in the oven I sprinkled the smallest amount of sugar on top, this is totally unnecessary but looked pretty in the picture.

Happy baking Sarah 😀


Gluten Free Mint Choc Chip Cookies


I think mint and chocolate together has to be one of the greatest partnerships of all time.  Could be slightly exaggerated but it is very yummy!  These Choc mint cookies are so yummy with a great crumb.  They are crunchy on the outside and chewy in the middle, oh and loaded with Choc chips.  So what’s not to love?  Half the flour in this recipe is buckwheat  which slightly lessons the guilt factor…..only slightly.  These were a hit, hope they go down just as well at your house too! 😀

These cookies can be made dairy free also!  Just make sure your chocolate chips are dairy free….perhaps cacao nibs? Yummy😍


1 & 1/2 cups plain GF flour

1 cup buckwheat flour

1/2 cup brown sugar

1/2 cup white sugar

2 eggs

1/2 cup oil of your choice

1 tsp vanilla extract

1 tsp peppermint essence

about 1 cup chocolate chips  (200g)

How To Do It:

Preheat your oven to 180c then line 2 cookie trays with baking paper.  Sift in the flours to a large bowl then add in the sugars and the Choc chips.  In a jug whisk up the eggs and add in the oil, peppermint and vanilla.  Add this wet mix into your large bowl with the flours.  This makes a stiff dough so try to avoid the temptation to add extra liquid.  You should be able to roll small spoonfuls of the dough in your hands, to place on the baking trays.  Once  in place you can press the raw cookie with a fork to spread it out a little.  The cookies don’t really spread when baking so you can bunch them up on the tray.

Bake for about ten minutes or until golden brown.  I got about 25 cookies out of this batch.

Enjoy Sarah 😉

Chewy Chocolate Gluten Free Breadsticks


I had difficulty coming up with a name for these babies.  I wanted them to be like the cool Italian breadsticks that you see Tony Soprano eating, only sweet.  Cookie sticks? chocolate grissini? We decided to go with Chewy Chocolate Breadsticks.  Its difficult to tell how many this recipe makes as every time I turned around there were little hands in the dish.  Turns out there’s one thing better than chocolate, and that’s a chocolate stick hahaaa.  Enjoy 🙂



1 1/2 cups GF plain Flour

1/2 cup cocoa

1/2 cup caster sugar

3/4 cup milk


How To Do It:

Preheat your oven to 180c and line 2 baking trays with baking paper.  Mix the flour and sugar in a large dish.  Add the milk little by little as you may not need all of it.  Stop adding milk when the mix comes together like a dough.  Allow your dough to rest for 10 minutes, then turn out onto a lightly floured surface.  Work it for a while to make sure its not too moist.  When happy, pinch off a ball and roll into sausage shape with both hands on the floured bench.  Gently place straight onto your lined tray.  Once your done place both trays in the oven and bake for about 8-10 minutes.   Once cooled you can top with anything you like.

I used about 30g of dark chocolate for drizzling then sprinkled a little dessictaed coconut while the chocolate was still wet.  Enjoy:)


Gluten Free Lemon Biscuits


We bought a lemon tree before we had kids, and it has been some what forgotten in the blur of sleepless nights, endless loads of washing and overall joy/fear of being a parent. Needless to say it has bore no fruit.  My husband gave it a very rough pruning and a bit of citrus fertiliser, among other things and hey presto our first fruit!.  Who knew the poor thing just needed some attention :(.  Anyway I wanted to make something featuring our lovely lemons, and came up with some lovely little lemon biscuits.  They have just the right among of tart vs sweetness.  Enjoy:)


125 butter

1/2 cup caster sugar

1 egg

2 cups GF plain flour

1/2 cup almond meal

zest of 1 lovely lemon

1 tbs lemon juice

1 tsp baking powder

1 tsp bi -carb

How To Do It:

Preheat oven to 180c and line  2 baking trays with baking paper.  Cream together the butter and sugar, then add the egg.  Add the zest and juice of your lovely lemon.  Proceed to sift over the flours and add the almond meal.  You should be able to roll out tablespoons full of mixture and place on baking trays.   Flatten with a fork (or your thumb), and bake for 12-15 minutes.  This mixture gets about 30 cookies depending on how big you want them.  Happy Baking:)

Gluten Free ANZAC biscuit


For those of you who don’t know how these great biscuits came to be.  During World War I, the wives, mothers and daughters of Australian soldiers were concerned about the nutritional value of the food being supplied to their men at Gallipoli.  All wanting to send food from home, but facing long periods of time in transportation.  So a group of women put their head’s together.   Using ingredients that were readily available during the war and would remain edible for over 2 months, they came up with these beauties.  Although first being called soldier’s biscuits,  they were soon known as ANZAC biscuits. This short piece of chook scratch does not pay the full story justice I’m shore.

So this recipe that you see is from  So it is not a new or fancy recipe by any means, but I reckon if you mess with the recipe too much…well you probably shouldn’t call it an ANZAC biscuit.  There are a few changes to this recipe to modify it to GF, but its minimal.  Enjoy.


125g butter, chopped

2 tablespoons golden syrup

1 cup gluten-free self-raising flour

1 cup quinoa flakes

1 cup desiccated coconut

1/2 cup flaked almonds

3/4 cup firmly packed brown sugar

2 tablespoons hot water

How to do it:

Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.

Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes, or until melted.

Combine flour, quinoa flakes, coconut, almonds and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon until combined. Set aside for 5 minutes.

Roll level tablespoonfuls of mixture into balls. Place on trays, 4cm apart. Flatten slightly with a fork. Bake for 15 minutes, swapping trays halfway through cooking, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve and enjoy the chewy goodness ;0