Gluten Free Bruschetta

Tonight I finally got around to making my first ever loaf of bread. I used one of Springhill Farm the real bread mix, so not completely from scratch, but pretty close to it. I originally bought a couple of packets from Coles a few weeks back, on sale for only $2.50. Considering gluten-free breads are usually quite expensive, contains lots of nasty preservatives and often aren’t vegan, I thought this was a good buy.

The ingredients in the packet include maize starch, potato starch, flaxseed flour, psyllium and pea protein. All I had to do was add 1 tbsp olive oil, 1 tbsp vinegar, 1 tbsp sugar, 1/2 tbsp salt, 2 tsp yeast, 1/3 cup boiling water, 2/3 cold water. It was pretty to easy to make. I just combined all the ingredients in my processor and blended it for 5 mins. I was meant to do it for 10, but I was worried about my blender clashing and thought I could do it by hand. Since it is gluten free, the dough does not bind in the same way, so I added a bit more water and it became a bit more sticky. I then let it rise for an hour. It got a bit bigger, but was still quite firm. I tried to knead it, or rather tried to keep it together, then put it into my plastic loaf pan. I then cooked it for 55mins in the oven.

When I took it out it was quite hard and it had not grown much. I was nervous that I had overcooked it some how. We cut a bit off the side and  Marco joked that it took his tooth. However, the inside was really nice and soft. It tasted really great and was by far the best gluten free I have ever tasted. It’s not as light as wheat bread, but it doesn’t have that strange taste that gf bread often has.

We weren’t going to have dinner tonight, but the smell of fresh bread made us all hungry. So I made a tomato and cucumber salad and a cannellini bean dip to go with it. Between me, my boyfriend and my mum, we nearly finished the whole loaf. Looking forward to finishing off the rest tomorrow morning for breakfast. So I definitely will buying this product again. The only con is that it won’t last a week like my usually gf bread. Not because of the shelf life, but because I think we will eat it all too quickly.

Tomato Salad (gf, sf, nf)

Ingredients- 4 baby truss tomatoes, 1/2 cucumber, 1/4 red onion, 1 tbsp fresh basil, 1 tbsp extra virgin olive oil, sea salt to taste

1. Chop tomatoes, cucumber, red onion and mince basil.

2. Combine all the ingredients in a bowl.

Cannellini Bean Dip (gf, sf, nf)

Ingredients- 1 can cannellini beans, 2 tbsp red onion, 1 handful coriander leaves, 1 large garlic clove, 1/2 small lemon, 2 tbsp extra virgin olive oil, 1 tsp cumin, sea salt to taste

1. Put all the ingredients in a processor and blend, but leave a bit clunky.

Linguine con Salsa di Spinaci

Today’s lunch is just a simple dish I prepared for myself. For the past couple of days, while I’ve been procrastinating finishing my last couple of assignments, I’ve been reading through some of my mother’s old Italian cook books. What I noticed with a lot of the traditional recipes is that the sauces are very simple, especially the vegetarian ones. They usually based on olive oil, tomato or cream (fresh or bechemal) and use cheeses (parmesan, mozzarella or pecorino cheese) which are usually added at the end. As I’ve said before, I love creamy pastas and since I can’t get the vegan version eating out, I love to make them at home. It’s also a lot less fatty, so it doesn’t have to be an special occasion sauce.

This recipe is adapted from the traditional Pasta con Salsa di Spinaci. It was very quick and easy to make and the only fresh ingredient you need is spinach, if your running low on supplies. It can be made gluten free and can be served as a entree for a more heartier meal.

Spinach is a great source of vitamin C, vitamin E, vitamin K, folate, iron, vitamin B2, calcium, potassium,beta-carotene, manganese, antioxidant zinc, antioxidant selenium and much more. It has anti-inflammatory and  anti-cancer qualities from the phytonutrients and is really good for your bone health [1]. I try to eat spinach most days, or at least a variety of other healthy green leafy vegetables. They are so important to our health and can be cooked in a variety of ways, such as salads, stir-fries, sauces or on there own. I believe they are essential to everyone’s diet, whether they are vegan, vegetarian or carnivorian.

Linguine con Salsa di Spinaci (vegan, gluten free option, soy free, nut free)


500g linguine (use gluten free pasta if you prefer)

1 bunch english spinach or baby spinach

4 tablespoons vegan butter

1/4 cup plain flour (or use gluten free or tapioca flour if you prefer)

500 ml oat milk (or use soy milk if you can tolerate)

1 teaspoon ground nutmeg

6-8 tablespoons nutritional yeast

salt & pepper to taste


1. Cook pasta according to instructions

2. Take saucepan add water and spinach. Cover with lid and cook for 5 mins. After remove spinach and cut finely. Keep the water and put to side.

3. Take large pan on medium heat and melt butter, then add flour and oat milk.

4. Once sauce begins to thicken, add spinach water to dilute it.

5. Add nutmeg, spinach, nutritional yeast, salt & pepper.

6. Heat pasta through and serve

The Sunshine Award

The Sunshine Award

Rabbit can cook nominated me for the Sunshine Award. I’m am so happy that people have taken an interest in my blog, even though its still very new, and that someone thought it was special enough to nominate. Thanks again Rabbit!


If you are nominated you must include the link in a blog, linking to the person/blog that nominated you. You must answer some questions and nominate 10 fellow bloggers and link their blogs in your post. Let the people you have nominated know that you have nominated them!

Here are the questions:

1. Who is your favorite philosopher? Leonardo Da Vinci

2. What is your favorite number? 2

3. What is your favorite animal? Flamingo

4. What are your Facebook and Twitter?

5. What is your favorite time of day? 10am (early enough to have the whole day ahead of me and late enough to of slept in)

7. What is your favorite physical activity? walking my dogs

8. What is your favorite non-alcoholic drink? vanilla soy latte

9. What is your favorite flower? tulips

10. What is your passion? Making, creating and finding healthy and delicious vegan foods and studying history

My Nominees:

Asian Vegan Eats

Made of Stars

Playful and Hungry

cook to love

Nourishing Chow

Food Paradise

Keep Calm and Eat On


From Motherhood to Enlightenment

Earthgiven Kitchen