Recipes are tried and tested in a fan forced oven

Cooking times may vary depending on your oven

Click on a meal option below to view recipes

Breakfast

Snacks

Lunch/ Dinner

Afters

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 pepitas in plenty of boiling water and add to the oil/ water combo before mixing in the dry ingredients
You could also use the carob or chocolate mix for this recipe

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 flaked Amaranth and mix well.
You can also add some rice bran granules to the muesli for added fibre.

Amaranth / Quinoa Porridge

Low amine/ salicylate/ Low GI

Try making porridge from rolled quinoa or amaranth for a delicious hot breakfast simply microwave 1/4 cup of amaranth or quinoa flakes with 3/4 of a cup of water or milk for 3-4 minutes.

Fruit Bread

Low GI, low salicylate, low amine

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) 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 Chocolate

Low salicylate/ Low GI

Put 145g Magic Bean Flour in a bowl
Mix in 145g of CSR icing mixture and 25g of cocoa, carob or 1 teaspoon of vanilla powder
Melt 100g of Supafry or Copha and 70g of cocoa butter in the microwave
Add all but a few tablespoons of the melted cocoa butter mix to the bean flour mix and mix vigorously until well combined
Add the remaining cocoa butter mix and beat well until smooth
Pour into moulds or into a lunch box lined with glad wrap and cool until set
(Note: if cocoa butter is unavailable then substitute with more Supafry or Copha. Supafry and Copha are found in blocks near margarine in most supermarkets. Copha contains soy, Supafry is soy free.)
The higher the portion of cocoa butter to Supafry 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, 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 35-30 minutes until lightly browned. When completely cooled store in an airtight container

Chocolate chip cookies
Low Salicylate, Low GI

Princess Fiona Chocolate is perfect 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 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 of coconut 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 a 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 ziplock 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:
J        Try our fabulous il Nutrimento pesto, olive spreads or artichoke spread
J        Spread the base with hommus or bean dip and add slices of cooked chicken
J        Oil, garlic and sea salt makes a lovely garlic pizza
J        Try some chutney and left over roast lamb and veggies
J        Spaghetti sauce or gravy and meatballs

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

Desserts

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