Peel and chop all vegetables into 2 cm chunks.  Steam the vegetables until soft.  Then finely mash or puree the cooked vegetables. Add the rice crumbs to vegetable mixture. Roll mixture into golf sized balls.  Dust in rice flour. Cook in a fry pan for approximately 3 minutes on each side, until brown.

• 1 packet Changs Gluten Free Fried Noodles
• 2 tabs crunchy peanut butter
• 200g cooking chocolate (milk or dark)

Microwave chocolate and peanut butter in a microwave safe bowl for about 30 seconds on high.  If not melted, microwave again in 5 second intervals.  Mix well until it is a smooth paste. Add noodles and coat them well. Spoon mixture onto grease proof paper or into individual patty pans. Place in refrigerator until set.

Recipe courtesy of www.changs.com

• Gluten free self raising flour 225g (such as FG Roberts) 
• Cinnamon 2g
• Mixed Spice 2g  
• Mixed Fruit 250g
• Orange Juice 100ml
• Sherry 75ml
• Raw Sugar 75g  
• Eggs (1½) 75g
• Orange Marmalade 25g
• Treacle 40g
• Canola Oil 75ml
• Cider Vinegar 6ml

Directions:

Wash dried fruit before use. Marinate mixed fruit in orange juice and sherry for at least 48 hours. Blend egg, sugar, margarine and vinegar, etc (all wet ingredients) together. Add fruit mix, sprinkle as widely and evenly as possible. Sift flour into wet ingredients, mixing evenly and gently. Place in cake tin or pudding bowl and put in oven as quickly as possible and bake in moderate oven for 2-2 ½ hours.

Source: F.G. Roberts

Cannelloni filling

• 3 tabs olive oil
• 500g mince beef
• 250g frozen spinach, defrosted
• 3 tabs pesto sauce
• 3 cloves garlic crushed
• ½ cup pine nuts, toasted and roughly chopped
• 1/3 cup Orgran All Purpose Crumbs
• 2 tabs olive oil
• 1 egg

Sauce

• 2 (425g) tins diced tomatoes
• 2 tabs olive oil
• 2 tabs tomato paste
• 1 tsp dried basil
• 1 tsp dried thyme
• Dash red wine (optional)
• Handful chopped fresh parsley
• ½ cup grated parmesan cheese

Method

Preheat oven to 200 deg.  Grease large baking dish. Put 1 tab oil in a frypan and add the mince.  Cook until browned. In a separate small saucepan, brown the pine nuts in a little oil, about 5 mins.  Drain on paper towelling and then chop roughly. Combine pesto, garlic, pine nuts, crumbs, 2 tabs oil and egg in a bowl.  Add the mince and spinach and mix. Stuff each cannelloni shell with filling.

For the sauce, put tomatoes, oil, tomato paste, herbs and wine in a frypan.  Simmer for 20 mins. Pour half the sauce on the bottom of the baking dish, covering the whole dish.  Arrange the cannelloni in 1 layer on top of sauce.  Pour the remaining sauce over cannelloni, ensuring all pasta is covered.  Top with parsley and parmesan cheese.  Bake in the oven for 35-40 mins.

Combine cheese, cream, sugar and frangelico until well mixed. Arrange 1 layer of biscotti on the bottom of 4 serving bowls or a larger serving dish. Pour over half the coffee, then spoon over half the cream mixture. Repeat layering. Top with grated chocolate. Chill until set.

• 50g butter
• 1 onion finely chopped
• 2 garlic cloves crushed
• ½ cup parsley chopped
• 100g bacon, chopped
• 2 sage leaves
• 3 celery stalks sliced
• 2 carrots sliced
• 2 potatoes peeled
• 2 tins, 850g crushed tomatoes
• 1 tbsp tomato paste
• 2 ½ litres Massel Chicken or Vegetable Stock
• 2 zucchini chopped
• 200g frozen peas
• 120g green beans
• 1 tin, 425g borlotti beans
• ¼ cabbage shredded
• black pepper
• 150g Buontempo Macaroni pasta
• Grated parmesan cheese

Melt the butter in a large saucepan and add the onion, garlic, parsley, bacon and sage. Cook over low heat until onion is soft and golden. Add the celery, carrots and potatoes and cook for 5 minutes. Stir in the tomatoes and tomato paste and season with pepper. Add the stock and bring slowly to the boil. Cover and leave to simmer for 2 hours, stirring occasionally. Add zucchini, peas, green beans, borlotti beans, cabbage and pasta. Simmer until pasta is al dente. Top with grated parmesan cheese to serve.

Add pancake mix, sugar and egg to a bowl and combine. Add 1 cup of milk and stir well, adding water slowly until you get the consistency that you desire.

Can add more milk and less water, if desired.

For pikelets, add less milk/water so the mixture is thicker.

Place noodles in a large bowl, cover with hot water for 5 minutes and drain. Heat oil in a wok or large fry pan and stir fry onions and garlic until onions are soft. Add the chicken mince, stir fry until cooked. Add capsicum, noodles, juice, sauces and bok choy to the pan and stir fry until heated through. Serve with lime wedges.

• 275g Casalare plain baking flour
• 1 teaspoon baking powder
• Pinch salt
• 1 egg
• 150ml natural yoghurt

Method

• Place the baking mix and salt into a bowl.
• Beat the eggs with the yoghurt and gradually mix into the dry ingredients
  until a soft dough is formed.
• Knead lightly on a surface lightly floured with baking mix and roll
  out to a circle large enough to cover the base of a 20cm round baking
  tin.
• Spread with tomato puree and vegies, salami, cheese, olives, or any
  other ingredients you desire.
• Bake at 200°C for 25 minutes until the base is cooked through and
  the cheese is beginning to brown.

Recipe reprinted with permission from Casalare

• 400g Well
  and Good Instant Bread Mix
• 150g Cooked and Mashed Pumpkin
• 450ml Water
• 50g Pumpkin Seeds
• Salt to taste

Method

• Preheat your oven to 215°C/420°F (fan forced 210°C/410°F).
• Grease a 21-25cm x 7cm (8-10in x 2.5in) high loaf tin.
• Mix the Instant Bread Mix, Salt and Water for a total of 3 minutes.

  (30 seconds on slow until free of lumps, and then 2.5 minutes
  on high)

  (For thin sliced bread option, mix for 2 minutes).

• Add the Mashed Pumpkin and Pumpkin Seeds, combine well with a wooden spoon, and then spoon the mixture into the tin.
• Lightly spray with oil to increase the crust, and garnish with some pumpkin slices if desired.
• Bake for 40 minutes.
• For best results, cover the loaf with foil for the first 20 minutes in the oven to avoid burning.
• When ready, let your loaf cool in the tin for 10 minutes to retain moisture.
• If you like a softer crust, brush the crust lightly with water while the loaf is still warm.

Alternative Method (No Mixer Required)

• Preheat your oven to 235°C/455°F (fan forced 220°C/430°F)
• Simply mix with a wooden spoon until the mixture is free from lumps.
  Then combine the Mashed pumpkin until the mixture is smooth, finally
  adding the Pumpkin Seeds and combine well.
• Follow the rest of the first method…

Recipe reprinted with permission from Well & Good.