4 FLAVOURFUL

RECIPESGluten & Lactose Free

Lovely Laksa

100 grams Vermicelli rice noodles

3 tablespoons Gluten Free Laksa paste

650 grams chicken breast (cooked and shredded)

400 ml coconut milk

Ingredients

InstructionsPrepare the noodles according to packet instructions, drain and set aside.

In a large saucepan, combine the laksa paste and 1 tablespoon water and stir over medium heat to release the flavours.

Add the chicken and cook, stirring, for 1 to 2 minutes.

Add the coconut milk and half a cup of water, gently bring to a boil.

Reduce the heat and simmer for 7 minutes.

Meanwhile, empty the vermicelli into a large bowl and cover with boiling water.

Sit for 5 minutes to soften.

Use a fork to stir and separate.

Strain and add the chicken laksa.

Stir to combine.

Optional: Add whatever veggies you and your family like to this richly flavoured dish. Garnish with finely sliced spring onions and fresh chilli and scattered with fresh coriander leaves.

Serves 4

Chicken Taco Bowl

4 16cm GF corn tortillas

2 skinless chicken breasts (cooked and shredded)

275 gram (jar) GF mild salsa

1 large avocado, de-seeded

Ingredients

InstructionsTo make the taco bowls; warm the tortilla in a microwave for 20 seconds or until slightly pliable.

Drape over large ramekins or nest inside muffin cups.

Bake in preheated 180C oven until crisp, 10 to 15 minutes.

Then, combine the chicken and salsa in a non-stick pan and gently heat through, stirring occasionally.

Meanwhile, remove skin from avocado and place its flesh into a small bowl, season well with sea salt and cracked pepper and mash with a fork until smooth and creamy.

Divide the chicken across the taco bowls and top with creamy avocado.

Optional: Legumes are a rich source of protein and fibre, add a small can of drained kidney beans (75g) to this mixture for just 95 calories. Serve with fresh salad greens and coriander leaves.

Serves 4

Rice Puff Slice

1 cup (160g) pitted dates, chopped

1/2 cup (100g) caster sugar

1/2 cup LF margarine (I use an olive based spread)

4 cups (120g) GF rice puffs

Ingredients

InstructionsLine a lasagna dish (30 x 20cm) with baking paper.

In a large saucepan over medium heat, melt together sugar and the LF butter.

Add the dates, reduce heat and simmer for 10 minutes.

Remove from heat, add rice bubbles and mix thoroughly.

Spoon the mixture into the prepared dish, smooth with the back of a spoon and refrigerate until set, 2 hours.

Slice to serve.

Makes 18

Raw Snickers Bar

2 Medjool dates (60g), pitted

1/4 cup (78g) natural peanut butter

2tbsp. (22g) raw peanuts

100g LF chocolate

Ingredients

InstructionsUsing a small, sharp knife, cut a slit in each of the dates.

Remove stones.

Into each place a little peanut butter, into which, press three whole peanuts.

Repeat until all ingredients are gone.

Next, break the chocolate into a large microwave-safe bowl and melt in 30-second increments until nice and smooth.

Dip each date to completely cover.

Place onto a paper lined tray and refrigerate to set.

Makes 12

WANT MORE RECIPES?

SHOP NOW

WWW.4INGREDIENTS.COM.AU

SHOP ALL 4 INGREDIENTS BOOKS | ACCESS FREE RECIPES