Gluten free, it's not a bad thing



Baked Eggs with Halloumi

IMG_2349Happy New Year!  Thanks to all my followers, visitors and guests for helping me grow my blog this year.  Happy to have so many visitors from all over the world looking for information, recipes and all things gluten-free.

We’re going to start the new year off with a dish perfect for the morning after a big night. This dish combines lots of my favourite ingredients, chorizo, halloumi, eggs and baked beans; guaranteed to get the blood pumping (or arteries clogging) on a slow moving morning.

Continue reading “Baked Eggs with Halloumi”


Slow-cooker gluten-free baked beans

Further to my earlier rant about the additives in canned baked beans, I decided to make my own.  They were so delicious and easy to make I don’t know why I didn’t do this earlier.  We have quite a large slow-cooker so I made heaps and have quite a few portions left-over in the freezer.

3 cups (dried) cannellni beans

1 ham hock

half an onion – chopped finely

1/4 cup tomato sauce

1/3 cup maple syrup

1/3 cup apple cider vinegar

1/3 cup brown sugar

1 teaspoon mustard

1 cup water – reserved from bean soaking

There are various ways to prepare/cook/soak the beans, but lets not get bogged down in those details – I chose the boil, soak, rinse, boil again method. I then placed all ingredients (except the tomato sauce) into the slow cooker and left it to do its thing for 10 hours.  I prepared this the night before so we could wake up to tasty, fresh, natural homemade beans in the morning.  1 hour before you are ready to eat take the ham hock out, remove the bone and fat and finely chop the meat and add back into the slow-cooker.  Add the tomato sauce and stir through.  The maple syrup and brown sugar compliment the salty ham flavour – these really are a new favourite.  Serve on gluten-free buttered toast.



This is really a hearty dish and will keep you full right through until lunch time.



Create a free website or blog at

Up ↑