Recipes
Breakfast
Crunchy cereal
Low amine/ salicylate/ Low GI
Preheat oven to 150C
Mix 120mL of water and 120mL of oil in a bowl
Mix in the contents of Naturally Nice cookie & muffin mix along with 40g puffed amaranth and 1 tablespoon psyllium (optional) and mix well
Crumble the dough over 2 large baking trays lined with glad bake
Bake for 25 mins and remove from oven to cool
Optional - rinse 80g sunflower seeds or pumpkin seeds in plenty of boiling water and add to the oil/ water combo before mixing in the dry ingredients
You could also use the chocolate mix for this recipe
(please note – the variation with sunflower seeds and pumpkin seeds is a higher chemical option)
Muesli Mix
Low amine/ salicylate/ Low GI
Make a batch of the cereal above and put it in a large container.
Add 1 packet of Organic Puffed Quinoa and 1 packet of Amaranth flakes and mix well.
You can also add some rice bran granules to the muesli for added fibre.
Fruit Bread
Preheat oven to 180C and line a bread tin with non-stick baking paper.
Mix the contents of a packet of Biomed Cafe Bread & Focaccia mix with 1 1/2 cups (around 210g) of dried fruit, 1/4 cup of caster sugar and a tablespoon of cinnamon.
Add 3 cups of water, 1/4 cup of oil and 2 tablespoons of psyllium (optional) or Inulin and mix well.
Place the thick batter into the bread tin and bake for 90 minutes or until the top sounds hollow when tapped.
Cool completely before slicing.
Snacks
Princess Fiona Dairy Free White Chocolate
Low salicylate/ Low GI
140g Magic Bean flour
½ teaspoonvanilla powder (optional)
140g CSR icing mixture (or substitute pure icing sugar)
100g copha, Supafry or organic coconut oil
40g cocoa butter (or substitute more coconut oil/ Supafry/ copha for a lower amine option)
Mix the dry ingredients in a very dry bowl and ensure there are no significant lumps. Melt the oil/ Supafry and cocoa butter in the microwave or on a stove top – ensuring no water enters the mix.
Mix the wet and dry ingredients together until well combined
Pour into moulds or into a lunch box lined with glad wrap and cool until set.
Variations: For carob or chocolate – try substituting 40g of the magic bean flour with carob powder or cocoa.
Note: Supafry and Copha are found in blocks near margarine in most supermarkets. Copha will give the most “solid” chocolate option and coconut oil will be softest. The higher the portion of cocoa butter to other fats/oils the richer the chocolate.
FOR AN EXTRA SPECIAL TREAT - try mixing through some Biomed Cafe' honeycomb.
Savoury crackers using Bread & Focaccia mix
Low salicylate/ amine/ Low GI
Preheat oven to 180C. Line 2 baking trays with non-stick baking paper.
Empty the contents of the Magic Bean Bread & Focaccia mix into a large bowl and add 1 1/3 cups (320mL) of oil and 1 1/3 cups (320mL) of water and mix well.
Divide the dough into 1/4 and roll each portion between 2 pieces of non-stick baking paper or glad wrap to a thin layer.
Cut into squares and transfer onto the lined trays.
Prick with a fork and bake for 20 minutes or until starting to brown. Cool before storing in an airtight container.
Crackers from scratch
Low salicylate/ Low amine/ Low GI
Preheat oven to 170C
Mix 145g Magic Bean Flour, 10g of tapioca maltodextrin, 1/2 teaspoon GDL (or cream of tartar), 1/4 teaspoon bicarb soda, a pinch of salt, 70mL of oil and 70mL of water in a bowl. Roll the dough onto a sheet of glad bake and cut out disks with an egg ring or cookie cutter. Transfer to a sheet of glad bake on a cookie tray
Bake for 25 minutes or until lightly browned. When completely cooled store in an airtight container
Chocolate chip cookies
Low Salicylate, Low GI
Princess Fiona Chocolate can also be used in this recipe
Preheat oven to 180C
Put 145g Magic Bean Flour in a bowl
Add 80g caster sugar, 1/2 teaspoon GDL, 1/4 teaspoon bicarb soda and a pinch of salt
Mix through 80mL (1/3 cup) of oil and 1 tablespoon of water (add 1/4 teaspoon of vanilla if desired)
Mix through 100g of chocolate chips or Princess Fiona chocolate (see above) broken into squares
Flatten balls onto a glad bake lined tray
Bake for 17 minutes or until the cookies are lightly browned
Variation: you can omit the chocolate chips and add 1/2 cup of puffed amaranth, 1/4 cup ofcoconut or a handful of chopped nuts - the puffed amaranth option is low amine
Banana muffins/ cake
Low Salicylate, Low GI
Preheat oven to 180C and line muffin tins with muffin cups - this will make 12 very big or 16 medium muffins
Mash 2 medium (200g) ripe bananas with a fork
Put Naturally Nice cookie & muffin mix in a bowl and add 2 tablespoons of oil, 400mL of water and the mashed banana
Mix well
Add a teaspoon of cinnamon and 1/4 cup chopped walnuts if desired
Spoon into cups and bake for 23 minutes for medium muffins and approx. 26 mins for large muffins or until the tops spring back when touched
Banana Cake Variation: for a banana cake increase the oil to 4 tablespoons and bake in a 20cm round cake tin lined with glad bake for 50 minutes - check the cake - it will be ready when the top springs back when touched - cooking time will vary according to your oven
Fruit muffins
Low GI, Varying levels of salicylates
Make the Naturally Nice cookie & muffin mix as directed for muffins, adding 1 teaspoon of concentrated vanilla extract if desired
Add slices of fresh fruit such as apple, pear, blueberry, mango, peach, lychee, rhubarb or other desired fruit slices to the top of the muffins.
You will need 1 punnet of berries or about 250g-300g of fruit per 12 muffins - add different pieces of fruit to each muffin for variety.
Quick orange muffins/ cake
Low GI
Preheat oven to 180C oil muffin tins or line them with muffin cups
Mix Naturally Nice cookie & muffin mix with 2 tablespoons of oil and 500ml (2 cups) of unsweetened orange juice
Spoon into prepared tins and bake for 23 - 25 minutes or until the muffins spring back lightly when touched
Orange Cake Variation: increase the oil to 4 tablespoons and bake in a 20cm round cake tin lined with glad bake for 50 minutes - check the cake - it will be ready when the top springs back when touched - cooking time will vary according to your oven
Carrot muffins/ cake
Low GI, Low amine, medium salicylates
Preheat oven to 180C
Grate 2 large (approx. 250g) carrots finely and add to the Naturally Nice cookie & muffin mix along with 450 mL of water and 2 tablespoons of oil
Add 1 teaspoon of cinnamon if desired. Bake in prepared muffin cups for 24 - 26 minutes
Carrot Cake Variation: Increase the oil to 4 tablespoons and bake in a 20cm round cake tin lined with glad bake for 50 minutes - check the cake - it will be ready when the top springs back when touched - cooking time will vary according to your oven
Maple or Golden syrup muffins
Low GI, low amine, Low salicylate
Try adding 1/4 teaspoon maple or golden syrup to the top of the Naturally Nice muffins before baking - it keeps them moist for longer
Cookie crumble muffins
Low GI, low amine, low salicylate
Preheat oven to 180C
Take out 150g of Naturally Nice, Carob or Chocolate muffin & cookie mix and put aside
To the remaining mix add 375mL water and 30g oil and pour into 12 prepared muffin cups
With the 150g portion of remaining mix add 2 tablespoons of oil and 2 teaspoons of water. Mix and crumble over the muffins
Bake for 23 minutes
Try adding a little fruit or 1/4 teaspoon of maple or golden syrup under the cookie crumble mix
Ultimate chocky or carob mud cake or birthday cake
Low GI, Low salicylate, carob is low amine
Preheat oven to 180C
Line the bottom of a 23 cm non-stick cake tin with glad bake or oil and dust the tin with magic bean flour or other gluten free flour
Mix the Carob or Chocolate muffin & cookie mix with 1/3 cup of oil and 2 cups (500mL) of water
Pour batter into the tin and bake for 50 mins - check and continue baking until the middle springs back lightly when touched
Leave for 20 minutes before turning out onto a rack. You are better off undercooking than overcooking this cake
Butter cake
Low salicylate, low amine, low GI
Preheat oven to 180C
Line the bottom of a 23 cm non-stick cake tin with glad bake or oil and dust the tin with magic bean flour or other gluten free flour
Mix 1/2 cup of softened Nuttelex margarine, 2 teaspoons of vanilla extract (optional) and 500mL of water into the Naturally Nice cookie & muffin mix
Spoon into the prepared tin and bake at 180C for approx. 50 mins or until the cake springs back when touched
Coconut blondies/ brownies
Low GI
Preheat oven to 180C
Use a 20cm square cake pan - put a sheet of glad bake onto the bottom of it
Dough: Mix Naturally Nice, Chocolate or Carob muffin & cookie mix with 150mL of oil and 100g coconut cream
Press into the tin.
Topping: Mix another 100g of coconut cream with 100mL of water and pour over the top of the dough
Sprinkle with a little brown sugar (optional)
Bake for 30 - 35 minutes - you should see a cakey topping develop on the slice and the top will be dryish to touch when ready
Also, try adding some fresh or frozen raspberries or cherries to the top before baking
Nut butter blondies/ brownies (complete protein)
Low GI, complete protein
Preheat oven to 180C
Use a 20cm square cake pan - put a sheet of glad bake onto the bottom of it
Dough: Mix Naturally Nice, Chocolate or Carob muffin & cookie mix with 150mL of oil, 2 tablespoons of nut butter and 1/3 cup (80mL) of water and press into the tin
Topping: Mix 100g macadamia or other nut butter with 200mL of water and pour over the top of the dough
Bake for 30 - 35 minutes - you should see a cakey topping develop on the slice and the top will be dryish to touch when ready
Pecan slice
Low GI, complete protein
Preheat oven to 180C
Use a 20cm square cake pan - put a sheet of glad bake onto the bottom of it
Dough: Mix Naturally Nice cookie & muffin mix with 150mL of oil and 1/3 cup (80mL) of water and press into the tin
Topping: Rinse 150g pecans under boiling water and put in a bowl along with 1/3 cup of maple or golden syrup, 2 tablespoons of oil and 1/2 cup of water
Pour the Topping over the cookie dough, spreading pecans out evenly
Bake for 30 - 35 minutes - the top should be lightly browned and cakey with pecans imbedded in the top
Ultimate chocolate or carob fudge brownies
Low amine(carob)/ salicylate/ Low GI
Preheat oven to 180C
Use a 20cm square cake pan - put a sheet of glad bake onto the bottom of it
Mix Chocolate or Carob muffin & cookie mix with 150mL of oil and 1/3 cup (80mL) of water
Press into the tin
Pour 200mL of water over the top of the dough
Bake for 30 - 35 minutes - you should see a cakey topping develop on the slice and the top will be dryish to touch when ready
Cool before slicing
These can also be warmed up and served as a desert
Nut cookies
Low GI, complete protein
Prepare cookies as directed on one of the Biomed Cafe' muffin & cookie mixes and mix through 120g of washed chopped nuts.
Mix well and bake as directed
Nut butter cookies
Low GI, complete protein
Preheat oven to 160C
Mix the contents of one of the Biomed Cafe muffin & cookie mixes with 160g macadamia or other nut butter, 2/3 cup (160mL) of oil and 1/3 cup (80mL) of water
Flatten tablespoons onto glad bake lined trays.
Bake for 20 minutes or until browning around the edges
Coconut cookies
Low GI, medium salicylate/amine
Preheat oven to 160C.
Mix 150mL of oil and 120g of Ayam (or other) coconut cream in a bowl
Add Biomed Cafe' muffin & cookie mix of choice
Mix well to a ball
Flatten tablespoons onto glad bake lined trays and bake for 20 minutes or until lightly browned
Amaranth cookies
Low amine/ salicylate/ Low GI
Preheat oven to 180C
Follow the directions of one of the Biomed Cafe cookie or muffin mixes to make up cookie dough and mix through 30g of puffed amaranth
Flatten tablespoons onto glad bake lined trays and bake for 17 minutes or until lightly browned
Reduced fat cookies
Low amine/ salicylate/ Low GI
Preheat oven to 160C
Mix contents of Naturally Nice cookie & muffin mix with 240g Nuttelex lite margarine
Flatten tablespoons onto a glad bake lined tray and prick with a fork
Bake for 20 minutes or until lightly browned
Jam drop cookies
Low GI
Make cookies as indicated on the pack of Naturally Nice cookie & muffin mix,
Make an indent in the cookie dough with your finger when you put it on the cookie tray.
Bake for 10 minutes and insert 1/4 teaspoon of IXL jam of choice or Buderim ginger marmalade into the centre of the cookie
Bake for a further 7 minutes or until lightly browned
Cool on trays before storing in an airtight container
Gingerbread cookies
Low GI, low salicylate and amine if ginger is omitted
Preheat oven to 160C
Mix 200mL oil, 2 tablespoons of golden syrup, 2 teaspoons of dried ginger and 3 tablespoons of water in a bowl
Microwave for 30 seconds to soften the syrup
Mix in Naturally Nice cookie & muffin mix
Roll out the dough between 2 pieces of glad bake and cut gingerbread shapes/ men and carefully transfer onto cookie trays lined with non-stick baking paper OR Flatten tablespoons of the dough onto the trays
Bake for 15 - 17 mins depending on the size of the shapes, until browned
Lunch / Dinner
Quick and Easy Pizza bases
Low amine/ salicylate/ Low GI
This recipe makes 4 x 20cm pizza bases. Precooked pizza bases can be frozen in an airtight bag. Large zip lock bags are ideal for storing pizza bases. Refrigerated the base will be fine for 5 days.
Preheat oven to 200C (preferably fan force) and line 2 baking sheets with non-stick baking paper.
Empty the contents of a packet of Magic Bean Bread & Focaccia mix into a large bowl and add 1/3 cup (80mL) of oil and 600mL of water. Mix well to form a thick sticky dough.
Using wet hands divide the dough into 4 portions (approx. 360g each)
Put each portion onto the baking paper and use wet hands to smooth into disks about 20cm in diameter x 2 cm thick.
Bake in the oven for 25 minutes - add toppings and bake for a further 10 minutes or until heated through.
Interesting pizza toppings:
Try pesto, olive spreads or artichoke spread
Spread the base with hommus or bean dip and add slices of cooked chicken
Oil, garlic and sea salt makes a lovely garlic pizza
Try some chutney and left over roast lamb and veggies
Spaghetti sauce or gravy and meatballs
If you can tolerate soy then Cheezley brand soy cheese, available in many health food stores, is a good addition
Pan style pizza base from Scratch
Low amine/ salicylate/ Low GI
Ingredients:
120g Magic Bean Flour
20g tapioca flour
20g tapioca maltodextrin
1 teaspoon CMC
1/4 teaspoon guar gum
1/4 teaspoon salt
1 teaspoon GDL
1/2 teaspoon bicarb soda
Mix in a bowl and add
25g oil
140g water
Cooking Method:
Mix well
Preheat the oven to 180C (refrigerate dough for 20 minutes while the oven is heating)
Using wet hands, bring the dough together to a ball and push into a flat disk on a glad bake lined tray. If you keep your hands moistened with water you can form a smooth pizza shape with the dough.
Bake for 25-30 mins until lightly browned
Add toppings as desired and return to the oven for 10 minutes
You can vary this recipe according to taste - for a garlic bread pizza top the base with a tablespoon of oil, a few cloves of crushed garlic and a sprinkle of salt
Bread or Focaccia
Low GI, low salicylate, low amine
Try making some Biomed Cafe bread or focaccia for delicious nutritious sandwiches
Just add 3 cups of water, 1/4 cup of oil, 2 tablespoons of psyllium (optional) to a packet of Biomed Cafe Bread & Focaccia mix.
Mix well and bake in a bread tin or smooth onto a large baking tray lined with non-stick baking paper.
Our bread is yeast free and packed full of protein and fibre.
Creamy sauce - ideal for pasta or as a gravy substitute
Low GI, Med-low salicylate, amine
Put 80g of Magic Bean Flour, 10g tapioca maltodextrin, 50g oil, 2 teaspoons of Il Nutrimento Vege Bouillon or 1 tablespoon of Il Nutrimento Pesto and 500mL of water in a microwave bowl.
Microwave in 2 minute bursts, stirring between each burst, until thickened to the desired consistency.
Season with further salt if desired
Afters
Creamy custard - makes 2 cups
Low amine/ salicylate/ Low GI
Mix 80g of Magic Bean Flour, 60g oil, 80g caster sugar, 1/2 teaspoon of concentrated vanilla extract or 1/4 teaspoon of pure vanilla powder and 2 cups (500mL) of warm water in a bowl
Mix well to remove lumps
Microwave in minute bursts until thickened to the desired consistency
Sprinkle with nutmeg if desired
Variation - try making chocolate custard by substituting 10g of Magic Bean Flour with cocoa or carob
Wicked nice-cream (dairy-free ice-cream)
Low amine/ salicylate/ Low GI
Put 145g Magic Bean Flour, 1 teaspoon concentrated vanilla extract (or 1/2 teaspoon pure vanilla powder), 140g caster sugar and 140g oil in a food processor
For chocolate nice cream add 1 tablespoon of chocolate or carob to the dry mix
Add 450mL of boiling water and process until smooth
Transfer to a container and freeze
Transfer back to the food processor and process to a soft serve consistency
Serve immediately or spoon into sealable containers and refreeze until needed
Try adding some Biomed Cafe honeycomb to the mix before freezing for the second time
Christmas
White Christmas
½ cup Magic Bean Flour
½ cup Darifree milk alternative powder
½ cup preservative-free desiccated coconut
½ cup cranberries or sultanas (optional)
½ cup puffed amaranth or Freedom Foods Rice Pops
1 cup CSR Pure icing sugar
1 cup copha, organic coconut oil or Supafry
In a large bowl mix the Magic Bean Flour, Darifree, coconut, sultanas, amaranth/ pops and icing sugar. Melt coconut oil, Copha or Supafry and mix through dry ingredients. Pour into a loaf tin or lunchbox lined with Gladwrap, pressing down with the back of a spoon to distribute the mix evenly, and refrigerate until set. Cut into squares.
It is best to keep this refrigerated in an airtight container. Please note - all ingredients not highlighted can be bought from most supermarkets - highlighted ingredients are available from Biomed Cafe.
Delicious and Quick Christmas Cake (plus muffins!!!)
1 packet of Princess Fiona’s Naturally Nice Muffin & Cookie Mix
1 tablespoon of mixed spice or spices of choice (optional)
1 kg mixed dried fruit/ nuts of choice (e.g. sultanas, currents, dates, macadamias – or a 1kg bag of Sunbeam mixed dried fruit)
2 cups water
¼ cup oil (e.g. Crisco Canola or organic coconut oil)
Preheat oven to 180C. Line a 20cm square cake tin with 2 layers of Glad Bake (or other non-stick baking paper) so that the paper sits a couple of cm above the top of the tin. Line 8 muffin cups with cases (you will have too much mix for 1 cake).
Mix the mixed dried fruit/nuts in a large bowl with oil, spices and water. Add the Naturally Nice Muffin & Cookie mix and stir well. Transfer ¼ cupfulls of mix into the 8 muffin cases and bake for 22 minutes. Leave the remaining mix to sit while the muffins are cooking. Stir the cake mix again thoroughly and spoon it into the cake tin
Bake the cake for 1 hour and let cool in the tin before storing in an airtight container
Crackers/ savoury pastry
Low amine/ low salicylate/ low GI
80g oil (eg Crisco canola oil)
80g water
¼ teaspoon bicarb soda
¼ teaspoon GDL (or substitute cream of tartar)
¼ teaspoon salt
160g Magic Bean Flour
Preheat oven to 180C. Mix the oil, salt and water in a large bowl. Add the remaining ingredients and mix well. Press the dough onto 1 or 2 pieces of glad bake to a thin layer and cut into squares with a knife (or a pizza wheel works great!!!). Bake for 10 minutes and recut the squares. Bake for a further 10 minutes or until browned. Cool on tray before removing. Store in an airtight container.
This mix is also great as a pastry substitute or try adding 40g of puffed amaranth and making amaranth crackers.
Traditional Shortbread wedges
Low Amine/ Salicylate/ MSG
100g Magic Bean flour
100g White Wings Corn Flour
100g fine rice flour (Erawan brand preferably or McKenzies) (or substitute with extra corn flour)
225g Nuttelex margarine
115g caster sugar
Pinch salt
Cream the Nuttelex margarine, caster sugar and salt until pale and creamy (best to use hand beaters or a mix master). Add flours and mix well. Form into a ball and divide into two. Refrigerate for 30 minutes. Preheat oven to 190C. Form the dough into a 33cm log with the help of some gladwrap before settling in the refrigerator for 30 minutes. Cut 1cm slices off the log and place on non-stick baking paper. Prick with a fork and sprinkle with caster sugar – bake for 17-19 minutes until lightly browned. Cool on tray before storing in an airtight container or bag.
Rum (or rum-free) balls
Make up a batch of the Princess Fiona chocolate found above in the “snacks” section. Mix through left over cookie crumbs or cake crumbs – or just mix through puffed amaranth or coconut. Roll into balls and roll in desiccated coconut or McKenzies chocolate hail – refrigerate until needed. This is a great way to use leftover crumbs!!!