Category Archives: Recipe

Have a Slice of Rhubarb and Berry Crumble

Helloooo! Thank you all for your responses to my last post. I’m glad that you all agree with my food philosophy!

Today’s post is going to be slightly more delicious with a new, FODMAP-friendly dessert recipe. 

Ooooh yeaaah!

Katy-Pie’s Rhubarb and Berry Crumble

You will need:

  • 2 cups of chopped, uncooked rhubarb (~800 grams)
  • 150 ml water
  • 3 cups of frozen berries
  • 1 cup of white sugar*
  • 2-3 tablespoons of corn flour
  • 75 grams of chilled butter 
  • 1 cup of GF flour (2/3 cup rice flour, 1/3 cup tapioca starch, teaspoon xanthan gum)
  • 1 cup of oat bran
  • 1/2 cup of soft brown sugar

Preheat your oven to 180°C or 350°F.In a pot, gently simmer the rhubarb and water until soft and fluffy. Take off the heat and stir in the white sugar.

Poor into a lasagne dish and stir in frozen berries and corn flour.

In a bowl, combine the GF flour, sugar, and oats. When combined, chop the butter into cubes and rub the butter and dry mixture with your fingers (or put into a food processor – whatever takes your fancy) until the mixture resembles breadcrumbs.

Pour the mixture over the fruit and put in the oven four 40 minutes or until the top is golden brown. 

Serve with ice cream or custard. 


*For a lower fructose content, use half white sugar, half glucose powder.


Have a Slice of Oat and Nut Bar..sss

As promised (I don’t remember when), here is my Oat and Nut Bar recipe:

Katy Pie’s Oat and Nut Bars

Oat and nut bars!

And they’re wheat and dairy free to boot!

You will need:

  • ~100g of any nuts of your choice (I use mixed nuts)
  • 1 cup of rolled oats (not porridge oats)
  • 1/4 cup of oat bran
  • 1/4 cup of brown rice flour
  • 1/4 cup of tapioca starch
  • 50g of coconut oil
  • 3-4 tablespoons of brown sugar
  • 3 tablespoons of golden syrup
  • 1 egg
  • vanilla extract
  • Chocolate chips and seeds (optional)

Preheat the oven to 180°C fan bake. Put the nuts into a snap lock back and smash them with the end of a rolling pin until they’re crushed and lumpy. Combine the dry ingredients (including the sugar) in a bowl. Meanwhile, melt the coconut oil in the microwave and add to the dry ingredients. Then add the egg, golden syrup and vanilla extract. When that’s all combined, add in your extras. Dark chocolate is delicious in these!

Put into a 9×9 inch pan and flatten with a spatula. Put in the oven for 15 minutes or so until the edges are brown. Let cool before cutting into squares. Serves 12.


Have a Spoonful of Deconstructed Lemon “Cheesecake”

As promised, I have a quick and easy recipe for you that will tantalise those tastebuds and satisfy that tum-tummily of yours. 

Katy Pies Deconstructed Lemon “Cheesecake”

You will need:

  • Plain unsweetened yoghurt
  • Lemon curd
  • Vanilla cookies or any cookie of your choice

Put desired amount of yoghurt into a bowl and mix with a tablespoon or so of lemon curd. Crumble over your desired amount of cookies. That’s it! Devour and lick the bowl.


Have a Slice of Wheat-Free Bread

Hello, my lovelies! 

I hope that you’ve all had a wonderful week! Mine has been full of hot chocolate, cookies, needles and typing. With the good (cookies & hot chocolate) comes the bad (NEEDLES!!!!!). 

Why did my week involve needles, you ask? Well, fortunately I haven’t turned to the dark side. I went to the Doctors on Wednesday and went to see my new Doctor who I absolutely love! She’s young, understanding, straight forward and I can see that I can easily trust her. Since I haven’t got my womanly visitor yet (let’s call her Rose), the Doc asked me to get a blood test of which I am terrified of . Luckily, my good friend needed to get one done as well so we went the next morning to get them done. 

It was quite hilarious because the nurse that was taking our blood samples just assumed that we were in a relationship together!! She asked how we met and stuff and then she went on to ask if our parents have met. Ummm…yeah, that’s when we finally clicked. Rather funny times at our “blood test party”.

Now I have a little recipe for you. Since I’ve gone wheat-free, I’ve been experimenting with different recipes so that I can make my own bread at home. After searching and not finding many good ones, I modified a few and came up with my very own wheat-free bread recipe.

Katy’s Wheat-Free Oat & Rice Flour Bread



You will need:

  • 1 1/4 cups of warm water
  • 3 teaspoons of active dry yeast
  • 2 tablespoons sugar
  • 1 1/2 cups rolled oats
  • 1 1/2 cups rice flour
  • 1/2 – 1 teaspoon of salt
  • 2 eggs
  • 2 tablespoons oil
Dissolve the sugar in warm water in a mixing bowl. Sprinkle the dried yeast over the water  and wait 10 minutes for it to froth. While that’s going, combine the dry ingredients in a bowl. Once the yeast has become frothy, add it to the dry ingredients along with the eggs and oil and stir the batter thoroughly. The batter will look very wet (almost like a muffin mix) but that’s how it is supposed to look. This bread does not need to be kneaded. 
Place the batter in a loaf tin and leave in a warm place for 45 minutes to an hour to rise. Turn the oven on to 160°C (fan force) or 180°C if your oven isn’t fan forced. Bake bread for 40 – 45 minutes or until to the top has gone golden. Take out of the loaf tin straight away and allow to cool.


Have you ever tried wheat-free breads?

Are you as terrified as needles as I am?!?