Recipes
Each month we load two new recipes for you to try. You will find additional gluten free recipes in Coeliac Australia's Recipe Book and in The Australian Coeliac magazine. Happy gluten free cooking!
Egg and Spinach Casserole
600g frozen chopped spinach, thawed and drained
Salt
2 tablespoons butter or margarine
2 tablespoons rice flour
250ml (1 cup) milk
100g (1 cup) grated cheddar cheese
6 eggs
Freshly ground black pepper
Toast, to serve
Preheat oven to 165°C.
In a 20cm square baking dish or 4 individual ramekins, toss spinach with ½ teaspoon salt and spread in an even layer. With the back of a spoon make 6 indentations in spinach.
In a small saucepan over low heat, combine butter and flour, stirring until smooth. Gradually add milk and cook, stirring constantly until thickened. Stir in cheese and heat just until melted.
Break an egg into each indentation; sprinkle with pepper to taste and ¼ teaspoon salt. Pour cheese sauce over eggs.
Bake in preheated oven for 30 to 35 minutes, or until eggs are cooked to desired firmness and the cheese sauce is bubbly and golden. Serve with gluten free toast.
Easy Chocolate Slice
1 cup gluten free plain flour, sifted
2 tablespoons cocoa powder, sifted
⅔ cup brown sugar
1 cup shredded coconut
150g butter, melted
1 egg, lightly beaten
Chocolate Icing
1½ cups gluten free icing sugar, sifted
2 tablespoons cocoa powder, sifted
40g butter, melted
1½ tablespoons boiling water
Preheat oven to 180°C. Line a 23cm square shallow tin line with baking paper.
Place flour, cocoa, brown sugar and coconut in bowl and stir to combine.
Add melted butter and egg and mix until just combined. Press into prepared tin.
Bake in preheated oven for 20 minutes or until firm to touch. Allow to cool in tin.
To make icing, combine the icing sugar, cocoa, melted butter and water. Spread over the slice and refrigerate for 30 minutes or until the icing is set.