Savour the balance

Delicious gluten-free, dairy-free recipes to balance blood sugar, boost your glow, and energise your body, created by holistic skin health expert Janine Tait and chef Isaac Weston.

photos TASH MITCHELL FROM TASTEFULLY STUDIOS

Beetroot and boysenberry cupcakes

This recipe can be used to make a dozen cupcakes, with a rich, chocolaty taste and a touch of sweetness from the boysenberries. Note: You can replace the boysenberries with any other berry but avoid strawberries if you have irritated skin.

makes 12 prep time 10 MINUTES cooking time 25 MINUTES

Gluten free, dairy free, refined sugar free

INGREDIENTS

1 cup allulose or monk fruit with erythritol (white granulated version)

2 cups almond flour (not almond meal)

1 ½ tsp baking soda

1 cup cacao or cocoa powder

1 cup beetroot, grated

½ cup boysenberries, fresh or frozen (defrosted)

½ cup coconut oil, melted

4 eggs, room temperature

METHOD

1. Preheat your oven to 160°C. Grease 12-cup muffin tin.

2. Add all the ingredients to a food processor and blend until smooth.

3. For cupcakes, bake for 25 minutes, or until a skewer inserted comes out clean. Allow the cupcakes to cool before removing them from the tins.

4. Serve with a dollop of coconut yoghurt and fresh or defrosted berries.

Everyday loaf

This loaf is the closest I have tasted to a wheat-based bread. It has the lightest texture and mildest taste of all the options in this book. Just keep in mind that it may take a little longer than most to toast, so adjust your toaster settings accordingly. You will need scales for this recipe.

makes 1 loaf | prep time 10 MINUTES | cooking time 40-50 MINUTES | GF, DF, RSF

INGREDIENTS

100g ground golden flaxseed/ linseed (grind 1 cup of whole seeds in a spice grinder if needed)*

1 cup almond flour

½ tsp fine texture salt

3 tbsp soya flour**

2 tsp of baking powder

2 tbsp olive oil

150ml water

4 medium-sized eggs

*Pre-ground brown flaxseeds are a convenient alternative to grinding the golden flaxseeds, though they will alter the colour of the loaf.

**Soya flour (also known as soy flour) is commonly available in Asian food stores.

METHOD

1. Preheat your oven to 180°C. If you aren’t using a silicone tin, grease or line a loaf tin.

2. In a bowl, blend the olive oil, water and eggs together using a whisk or stick blender until well combined.

3. Mix the wet and dry ingredients together until fully combined. Leave the mixture to stand for 5 minutes to thicken.

4. Pour the mixture into the loaf tin. Bake for 40-50 minutes, until risen. Please note that this bread doesn’t brown very much.

5. Check with a skewer to see if cooked. Leave to cool on the bench before removing from the tin. Once completely cooled, you can slice the bread and freeze it for an easy toast alternative.

Konjac noodle chicken broth

Noodles are a common blood glucose-spiking food, so finding a delicious alternative like konjac noodles is a real win. Konjac is a root vegetable that grows in many parts of Asia and is high in fibre, making it great for gut health. A 2013 study even suggests that konjac can reduce acne and improve skin health.

serves 4 | prep time 10 MINUTES | cooking time 1 HOUR 15 MINUTES | GF, DF, RSF

INGREDIENTS

1 large onion, peeled and chopped into chunks

4 cloves of garlic, peeled

2 whole star anise

5cm knob of fresh ginger, sliced into chunks (skin can be left on)

1 ½ tbsp salt

12 cups cold water

1.3kg whole chicken 1 pack (400g) of konjac noodles

Garnish: Spring onions, chopped coriander or other fresh herbs

METHOD

1. Place the water, chicken, onion, garlic, star anise, ginger and salt into a large pot (about 25cm wide x 15cm deep), ensuring the water covers the chicken.

2. Bring to a boil, then allow a rolling boil for 25 minutes with the lid on. After 25 minutes, reduce the heat to a simmer and cook for an additional 50 minutes, with the lid on, until the chicken is fully cooked and tender.

3. Remove the chicken from the broth and shred the meat, setting it aside. Strain the broth into a separate pot and discard the onions, garlic, ginger, and star anise.

4. Remove the konjac noodles from their packet and rinse under cold water for 1 minute (or follow the instructions on the packet).

5. Divide the noodles between bowls and pour the hot broth over the top. Add the shredded chicken and garnish with spring onions and fresh herbs. The leftover broth and chicken can be frozen together (without the noodles) for future use, or stored in the fridge for up to 3 days.

Spiced hot chocolate

A warming and aromatic drink, perfect for a cosy moment. This latte is rich with spices and a healthy cacao kick.

serves 2 prep time 5 MINUTES GF, DF, RSF, Vegan

INGREDIENTS

6 cardamom pods (seeds removed)

5 whole cloves

¼ tsp nutmeg

1 tsp cinnamon

2 tsp cacao or cocoa powder

2 tsp maca powder

1 tbsp monk fruit with erythritol (white sugar version) or allulose

1 cup almond or soy milk

1 cup water

METHOD

1. Remove the seeds from the cardamom pods. Use a mortar and pestle or spice grinder to grind the cardamom seeds and cloves into a powder.

2. Place all the ingredients, including the ground spices, into a pot. Warm the mixture over medium heat, stirring regularly. Take care not to let it boil.

3. Pour into mugs and serve warm.