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Gowings Gluten Free Anzac Bix

Such an auspicious day deserves a healthy treat so here’s a gluten free favourite for you with the added spoil of lemon curd.

Perfect to sit down with a cold ale and watch the mighty Magpies meet their rivals Essendon in one of the great matches of the AFL season. 
Go Pies! 

Gluten free Anzac biscuits – Yields about 15

1 cup GF plain flour
1 cup rolled quinoa
1 cup brown sugar
! cup shredded coconut
125 g coconut oil
2 tablespoons organic maple syrup
1 tablespoon water
! teaspoon bicarbonate of soda – aluminium free

• Sift the flour into a bowl. Add the sugar, rolled oats and coconut
• Melt the butter in a saucepan and add the maple syrup and water
• Stir the bicarbonate of soda into the liquid mixture
• Add the liquid to the dry ingredients and mix thoroughly
• Place walnut-sized balls of mixture on a greased tray and bake at 175°C for 15-20 minutes
• Biscuits will harden when cool 

Lemon Curd
3 organic eggs
1 lemon, juice and zest
2 tablespoons raw organic honey
6 tablespoons coconut oil, melted

• In a very clean saucepan, whisk eggs, lemon zest and juice, honey and coconut oil together over a low heat until the mixture thickens into a glossy curd
• Strain through a fine mesh sieve and allow to cool
• The curd will continue to set in the fridge
• Use within 5 days

Sammy Gowing's Sensational Superfoods Smoothie

Here’s a sunny post surf pick me up for any day. Be sure to use only the absolute best quality protein powder, I prefer the Sun Warrior, which you can find here
You’ll find a great selection of superfoods including raw cacao and the important hormone regulator Peruvian maca here
The Melbourne  Superfoods Masterclass sold out overnight so if you’re keen to attend the next one you can register here or sms 0411 852 387
So if you’re coming to Byron Bay for Splendour then check out the clip below and we’ll see if we can squeeze you into a private cooking class.

Thanks to Nat Kringoudis of The Pagoda Tree for sharing the pic she took after attending the Melbourne Masterclass.

1 tablespoon Sun Warrior vanilla protein powder
1 tablespoon raw cacao
2 teaspoons mesquite
2 teaspoons maca powder
1 cup fresh or frozen berries
2 cups almond milk or coconut water

• Place all ingredients in a blender and process until smooth
Serves 2

Guava, pomegranate and chia morning puddings

These little beauties are just the ticket if you’re avoiding grains or heavy muesli first thing.

A well appointed superfood, chia is from the annual herb family of mint (Salvia) and is action packed with complete protein, which means it has of the nine essential amino acids in proper proportions including other non-essentials.

In fact chia seeds have so much protein they have an amino acid score of 115% – the complete score is 100% – not too shabby eh?! So I’ve soaked them and pureed some awesome fresh guava – just picked by our man Johnny Cutts on his organic farm up the road in Duranbah - and then topped these pretty little puds with fresh pomegranate seeds which are just brimming with vitamin C.

So do yourself a favour and chia up – you’ll be glad you did when you wrap your laughing gear around my latest superfood recipe!

Oh, if you don’t have any guava, just puree some berries, strawbs would be perfect!

1 cup chia seeds
2 cups water
6 guava, peeled, pureed and strained; pips discarded
1 tablespoon pomegranate seeds
2 teaspoons vanilla essence
2 teaspoons agave syrup

• Soak chia seeds in water for about 15 minutes until they swell and become mucilaginous – that means slippery ‘n’ sticky
• Fold in most of the guava puree, vanilla essence and agave. Spoon into ramekins and top with remaining guava puree and pomegranate seeds
• Chill overnight and serve at room temperature for breakie with my delicious coconut yoghurt
• Guaranteed to bring a chia-ry smile to ya gluten free, high protein dial – promise!

**Yields bout 8 small ramekins depending on their size