Crispy edges + chewy centre + molten chocolate chunks = cookie heaven. Coconut oil is my go to when baking dairy-free cookies because it delivers that perfect utopia of crispness and chewiness. Adjusting the baking time by a few minutes either way will make your cookies softer or crunchier so do customise it to suit your preference. One bite and you'll never reach for that butter again!

Ingredients

130g coconut oil, at room temperature

115g brown sugar

115g caster sugar

2 tsp vanilla extract

1 egg

230g plain gluten-free flour

1 tsp gluten-free baking powder

1/2 tsp bicarbonate of soda

1 tsp sea salt flakes

200g gluten-free dark chocolate (70 per cent cocoa), chopped into 1-2 cm chunks

Method

1. Place the coconut oil and both sugars in the bowl of an electric mixer fitted with the paddle attachment and beat for one minute. Add the vanilla and egg and beat to combine.

2. Add the flour, baking powder, bicarbonate of soda and salt and beat until just combined, then fold in the chopped chocolate. Place the dough in the fridge for 30 minutes (or overnight for crispier cookies).

3. Preheat the oven to 180C (fan-forced) and line two baking trays with baking paper.

4. Roll the dough into 18 balls, place on the prepared trays evenly spaced apart and gently flatten with the palm of your hand (see tip). Bake for 15 minutes or until golden and crisp. Transfer to a wire rack to cool. Store the cookies in an airtight container at room temperature for up to two weeks.

Tip: The size and shape of the dough dictates the spread of the cookie so if you want your cookies thin and crispy, flatten the balls with the palm of your hand. For a more rounded shape and softer texture leave them as balls.

Makes 18.

On a chilly winter's day there is nothing I love more than a hearty bowl of chicken soup loaded with healthy veggies, ginger and garlic to boost my immunity. Crammed with superfood goodness from pumpkin and silverbeet and protein from lean chicken, this soup is low carb, bursting with antioxidants and insanely delicious. The silverbeet reduces quite a bit in the pan so don't be concerned if it looks like you have chopped too much.

Ingredients

6 chicken drumsticks

sea salt flakes

3 tbsp extra-virgin olive oil

1 large onion, chopped

1 large carrot, halved and sliced

1 celery stalk, sliced

2 garlic cloves, finely grated

1 tbsp finely grated ginger

200g silverbeet, chopped

220g peeled butternut pumpkin, cut into 3cm cubes

juice of 1 lemon

freshly ground black pepper

Method

1. Generously season the chicken drumsticks with salt. Heat two tablespoons of olive oil in a wide-based saucepan over medium heat. Sear the drumsticks for about five minutes, turning to colour on all sides, then remove from the pan and set aside.

2. Heat the remaining olive oil in the pan, add the onion, carrot, celery and a pinch of salt and sauté for five minutes or until softened. Add the garlic and ginger and sauté for another 30 seconds.

3. Return the drumsticks to the pan and pour in two litres of water. Cover and simmer over low heat for 45 minutes.

4. Add the silverbeet and pumpkin and simmer, covered, for another 10-15 minutes until the vegetables are tender.

5. Remove the chicken drumsticks from the soup. Allow to cool a little, then peel off the skin, shred the meat and return it to the soup. Stir in the lemon juice, season with pepper and serve.

Tips:

You can replace the silverbeet with other healthy greens, such as spinach or kale.

Use sweet potato instead of pumpkin, if preferred.

I use chicken drumsticks because they are cheap and easy to cook with, but you can use any cut of chicken. Make sure it is still on the bone to add more flavour.

Serves 4-6.

Sausage rolls are always a hit at parties so I make them in bulk and freeze for an easy entertaining option or afternoon snack. This is a delicious Thai take on an Aussie classic and the lime and sweet chilli dipping sauce is the perfect zesty accompaniment. I have kept the spice level mild so they are kid friendly, but if you like a bit of heat add another tablespoon or two of curry paste.

Ingredients

2 x quantity rough puff pastry (see below)

beaten egg, for brushing

sesame seeds, for sprinkling

Filling:

500g chicken thigh mince

2 tbsp gluten-free Thai red curry paste

1 tbsp fish sauce

1 large carrot, peeled and finely grated, excess moisture squeezed out

2 garlic cloves, finely grated

2 tsp finely grated ginger

2 spring onions, finely chopped

2 tbsp finely chopped coriander leaves

1 egg

Lime and sweet chilli dipping sauce:

3 tbsp gluten-free sweet chilli sauce

finely grated zest of 1/2 lime

juice of 1 lime

1/2 tsp finely grated ginger

Method

1. Preheat the oven to 200C (fan-forced) and line a large baking tray with baking paper.

2. To make the filling, place all ingredients in a food processor and blitz until well combined.

3. Divide the pastry into three portions. You will be working with one portion at a time, so return the remaining pastry to the fridge so it stays cold. Place one portion of pastry between two sheets of baking paper and roll it out into a rectangle roughly 30cm long and 12cm wide. The thinner the pastry, the flakier it will be. If it tears, just pinch it together with your fingers.

4. Place one-third of the sausage filling along the length of the pastry rectangle. Brush the long edge closest to you with beaten egg, then roll over to enclose the filling and seal. Brush the top of the pastry with egg and sprinkle with sesame seeds. Repeat with the remaining two pieces. Cut each roll at 5cm intervals to make 18 sausage rolls.

5. Place the rolls on the prepared tray, seam-side down. Bake for 30 minutes or until the filling is cooked through and the pastry is golden.

6. Meanwhile, to make the sauce, combine the ingredients in a small bowl. Serve with the warm sausage rolls.

Makes 18.

125g gluten-free cornflour

120g potato starch

70g sorghum flour

2 tsp xanthan gum

1 tsp sea salt flakes

250g very cold butter, cubed

1 egg

Method

1. Place the cornflour, potato starch, sorghum flour, xanthan gum and salt in a food processor and pulse to combine. Add the butter and egg and pulse until the mixture resembles breadcrumbs. Mix in 1-2 tablespoons of cold water - just enough to form a rubble.

2. Tip the rubble onto a sheet of baking paper and press with floured hands into a rectangle. Place another sheet of baking paper on top and roll out the dough to a larger rectangle - you still want to see the streaks of butter. Fold the short edges to meet in the middle, then fold the pastry in half. Wrap in plastic wrap and rest in the fridge for 30 minutes. Repeat the roll, fold and rest routine twice more. If your dough is too sticky, dust it with a little extra cornflour or chill for longer to firm it up.

Baking doesn't get much easier than this. Unlike regular bread, which requires kneading, all you need to do with this loaf is mix the ingredients in a bowl like a cake batter, then pour into a tin for a light, fluffy loaf (not dense and heavy, as gluten-free bread can often be). Tapioca is fantastic in gluten-free bread because it gives it a soft, bouncy texture, and buckwheat injects a nutritious boost of protein, fibre and antioxidants. Get creative and replace the sesame seeds with chia seeds, poppy seeds, linseeds or pumpkin seeds, or you could even go seedless. All combinations are delicious!

READ MORE RECIPES:

Ingredients

1 tsp caster sugar

7g sachet dried yeast

2 eggs

3 tbsp extra-virgin olive oil, plus extra for drizzling

1 tsp apple cider vinegar

210g tapioca flour, sifted

210g buckwheat flour, sifted

2 tsp sea salt flakes

1/2 tsp xanthan gum

sesame seeds, for sprinkling

Method

1. Place the sugar, yeast and 300ml of lukewarm water in a jug and whisk to combine. Leave to stand for 10-15 minutes or until the mixture foams.

2. Whisk the eggs in a separate bowl, then stir in the olive oil and vinegar.

3. Combine the flours, salt and xanthan gum in a large bowl and make a well in the centre. Pour the yeast and egg mixtures into the well and mix with a spoon until well combined.

4. Grease a 20cm 10cm loaf tin with olive oil and sprinkle sesame seeds on the base and sides to create a seeded crust. Spoon the dough into the tin and cover with plastic wrap. Place in a warm place for about one hour or until the dough has almost doubled in size.

5. Meanwhile, preheat the oven to 200C (fan-forced).

6. Drizzle olive oil over the risen dough and sprinkle with sesame seeds. Bake for 45 minutes or until golden. Remove the tin from the oven and immediately transfer the bread to a wire rack to cool (this will help the crust stay crisp). Leave to cool for a few hours before slicing.

7. The loaf will keep in an airtight container at room temperature for three days or in the fridge for one week. Alternatively, slice it and freeze for up to a month. Frozen slices toast well - no thawing required.

Tip: Don't slice the bread while it's still hot as it will be gummy and sticky. You need to let the steam inside settle for a few hours first.

Variation: Replace the buckwheat flour with tiger nut flour for a slightly sweeter loaf that is equally nutritious.

Makes 1 loaf.