This post is made possible by Terry White Chemists.
The arrival of warmer weather makes everything seem sweeter. The days have an ease to them and I honestly purr when we can just hang out at home together. So, the other day the kids and I made the most of the spring sunshine and had a picnic in the backyard. It was also the perfect opportunity nibble on some of the new gluten-free food that is in store at Terry White Chemists.
Over the past 50 years, the number of people with coeliac disease has increased four-fold. Additionally, many Australians who haven’t been diagnosed with gluten sensitivity are choosing to restrict grains and gluten from their diet. In response to this increased demand, it seems that new gluten-free products are popping up everywhere. So, I was interested to see whether the new range at Terry White Chemists tastes as good as it promises to.
Gluten-Free Picnic Food Ideas
For our backyard picnic we made the Bob’s Red Mill Brownie Mix. Gluten, wheat and dairy-free, it was so simple to throw together with a few extra ingredients from the pantry. I added some fresh raspberries on the top and have to say it was a seriously yummy (and decadent) treat. The kids inhaled it and it has definitely become a firm favourite in our house!
I also used Bob’s Red Mill Organic Coconut Flour to bake my Coconut Flour Bread. Lately, I’ve been trying to reduce the amount of grains in my diet, so I’ve been doing a lot of cooking with coconut flour. This recipe is one of my favourites. With only seven ingredients, it’s a cinch to bake. Plus, it’s high in protein and healthy fats so it keeps you feeling full. If you’d like to give it a try, I’ve shared my Coconut Flour Bread recipe below.
A few other yummy treats from the Schar gluten-free range were also on the menu, including crackers which we dunked in homemade pesto, Disco Ciok (anything with disco in the name has to be good, right?!), and Digestive Chocolate Biscuits. While all of these treats were gluten free, they didn’t scrimp on flavour and were devoured by everyone – even the peeps who normally think gluten-free means ‘tastes-like-cardboard.’
If you’d like to try the Bob’s Red Mill and Schar gluten-free ranges you can find them in store at Terry White Chemists.
Coconut Flour Bread Recipe
- 6 eggs
- ½ cup coconut oil – melted
- 1 tablespoons of rice malt syrup – optional
- ½ teaspoon sea salt
- ¾ cup coconut flour
- 1 teaspoon gluten free baking powder
- Shredded coconut – optional
- Preheat oven to 180 C. Grease and line a loaf tin.
- Mix eggs, coconut oil and rice syrup together
- Sift in salt, coconut flour and baking powder and then mix until just combined
- Pour batter into tin and sprinkle shredded coconut on top. Bake for about 35 minutes or until a skewer inserted into the center of the cake comes out clean.
- Turn loaf out onto a rack to cool completely before serving.
You can find more of my healthy recipes over here.