Gluten and grain free specialist and food expert, Tania Hubbard said home cooking was not only a great way to save money, but knowing what had gone into the food meant you were looking after your special someone in more ways than one.
“There is nothing less romantic than feeling bloated and unwell, so choosing the right dish to cook is really important,” Tania said.
“I just want you to feel confident and happy in the kitchen, and I know that cooking a meal that tastes good can be hard enough without the added difficulty of cooking for someone with food allergies or intolerances,” Tania said.
“But you don’t have to be the best cook in the world to make a delicious meal your partner will love. Just keep it easy, delicious and quick, using simple and nutritious ingredients,” Tania said.
To help give you some inspiration, try Tania’s special Gluten and Grain Free Valentine’s Day menu, filled with seasonal ingredients and meals everyone’s taste buds and tummy is sure to enjoy.
– My Zucchini Bake is an all-round crowd pleaser and can be made in individual ramekins for something extra special or for a more rustic dinner you can take it straight from the oven to the table.
– Served with a fresh, light green salad on the side this is a simple, health giving, lovely meal to enjoy together. In one bowl, toss together some sliced ripe pears, a handful of rocket, a few torn mint leaves, drizzle of olive oil and lemon juice and season with salt and pepper.
– For dessert, end the night on a sweet note with something truly decadent; my Chocolate Blueberry and Strawberry Cake served with fresh cream.
For plenty more recipes just like these, see Tania’s cookbook, gluten free grain free – food we love, packed with over 150 pages of mouth-watering recipes, information about stocking a gluten and grain free pantry, label reading and much more.
For a complete list of stockists of gluten free grain free – food we love and the bake@home range, or to purchase online, visit www.glutenfreegrainfree.com.au.
Zucchini 6 medium sliced lengthways nice and skinny
Eggs 4 separated
Salt A good pinch
Parmesan or other hard cheese 1 cup grated
Olive oil To taste
- Preheat oven to 175C
- Blanch zucchini in boiling salted water for no longer than 2 minutes
- Mix the egg yolks with the cheese & nutmeg and stir the zucchinis into the mix
- Beat egg whites until stiff and fold into mixture
- I simply put it into a single baking dish lined with non stick baking paper, put in the oven and bake until puffed and golden on top. Make sure it bounces back when gently pressed in the middle
- Usually about 25-30 minutes
- Take to the table hot and let people serve themselves
This is a terrific dish served in individual ramekins
Chocolate Blueberry & Strawberry Cake
Chia Seeds 4 tablespoons soaked in 1 cup of water for 15 minutes
Raw Cocoa ½ cup
Olive Oil 4 tablespoons
Blueberries ¼ cup to place into cake mix (keep a handful of berries for top of the cake)
Strawberries 5 strawberries chopped about the same size as the blueberries or smaller (keep a handful of berries for top of the cake)
Eggs 5 medium
Almond Meal 1 cup (175 grams)
Coconut Palm sugar
(or your choice of sugar) 1 cup or ½ a cup for a less sweeter cake
Cinnamon 2 teaspoons
Salt pinch (remember to make sure it is a quality salt that does not contain any anti caking agents)
Bicarb 1 teaspoon
- Preheat oven to 180C
- Line a spring form cake tin with non stick baking paper
- Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly
- In meantime wash and dry strawberries and blueberries using a clean tea towel or paper towel
- Take ¼ cup of the blueberries and 5 strawberries chopped small and add them to a bowl. Reserve the rest of the fruit for the cake decorating.
- Add to the bowl the cocoa, eggs, almond meal, sugar, salt, bicarb and olive oil
- Whisk to combine well and break up any lumps
- Add the chia seed jelly and whisk until well combined
- Pour into lined cake tin
- Bake in oven for 35 – 40 minutes or until it bounces back when pressed In the middle
- Let the cake cook for 5 – 10 minutes in the tin
- Finish cooking on a wire cooling rack
- In a bowl, place 1 tablespoon of cocoa and 5 tablespoons of coconut palm sugar or rapidura sugar
- To this add just enough water to make a thick paste
- Stir mixture until well combined
- Add a tiny bit more water until it is a lovely thick glossy mixture
- Leave it sit until the cake is completely cool
- Place cake on a lovely plate
- Stir the topping then pour over the cake spreading to the edges
- Place the remaining blueberries and strawberries in the middle of the cake
- Let them tumble over the cake – it is lovely and natural
- If you like you can sprinkle the top of the cake with a bit more cinnamon, it helps to bring out the flavour of the fruit.