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Bubble and Squeak

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Freezable Meals, Members only

This is the ultimate leftovers meal – especially after Christmas. If you’re anything like me you may over cater – I’d rather have too much than not enough food on Christmas day. Plus it’s nice to enjoy leftovers and have a few days off cooking after Christmas day. Bubble and squeak is a quirky name…

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Beetroot Feta Dip

| Healthy Lunchbox, After School Snacks, Dips, Members only

Delicious and easy to make – this Beetroot Feta Dip is not only a stunning, colourful addition to any snack plate, it tastes incredible. It’s perfect to make for any festive ‘bring a plate’ dates – it’s nourishing, colourful and delicious!! Instead of visiting the dip section of the supermarket, go to the veggie and…

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Swiss Potato Gratin

| Members only, Side dishes

This Swiss Potato Gratin is my version of the creamy gratin of my childhood. I started making it this way to include a bit of  nourishing bone broth which adds protein and minerals as well as a beautiful flavour to the dish. You can read about the amazing qualities of home made bone broth here….

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Strawberry Cream Cake Wreath

| Baked Sweets, Holidays & Entertaining, Desserts, Members only

This Strawberry Cream Cake Wreath is a versatile cake that’s perfect for the festive season. I’ve used the Simple Vanilla Cake as the base, but you can certainly use any of the cake recipes baked in a bundt or ring tin and decorate it as instructed below. Other cake options: Chocolate Vanilla Marble Cake (spelt…

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Pumpkin Sage Rotolo

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Holidays & Entertaining, Members only

This Pumpkin Sage Rotolo is a delicious vegetarian meal. I’ve made it for a vegetarian family member on Christmas Day as its a lovely meal to pre-make and serve as part of a big feast. This dish is rustic, so it isn’t the prettiest but I assure you what it lacks in looks, it makes…

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Cranberry Camembert Wreath

| Vegetarian, Savoury Snacks, Holidays & Entertaining, Members only

This easy to make Cranberry Camembert Wreath is a very festive, indulgent Christmas nibbles. Not only does it look the part, it’s all kinds of deliciousness. The sweet cranberry is complimented by the creamy melted camembert and the basil gives a fresh herby taste of summer. Crispy puff pastry encompasses it all, making each mouthful…

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Christmas Pudding (gluten and dairy-free)

| Holidays & Entertaining, Desserts

As requested to add to the festive recipes, this gluten-free and dairy-free Christmas Pudding is a real show stopper. It has all of the flavours of Christmas packed into a moist, juicy pudding. Like any Christmas pudding, there is soaking and slowly cooking, but it’s very easy to make! The result is a dense, fruity pudding that is so iconic on a festive dinner table!

I’ve pushed the sugar down, however the sugar and brandy are what preserves the pudding so I could only go so low. Having said that, this pudding probably won’t keep for months as high sugar pudding do (due to the lower sugar, and the addition of fresh carrot and apple). I make mine about 2 weeks ahead.

Whether you’re celebrating a holiday or just want a comforting dessert, this pudding is sure to impress.

Health benefits

This pudding offers natural sweetness from dried fruits and a boost of fibre from the grated apple and carrot. Almond meal and macadamia nuts add healthy fats and protein, while ginger and spices provide anti-inflammatory benefits.

Ingredients

The recipe combines a variety of dried fruits, citrus zest and juice, warming spices, and almond meal (ground almonds) to create a rich and moist pudding. Optional variations make it adaptable for nut-free diets or different flours.

How to make this gluten-free Christmas Pudding

Soak the dried fruits with citrus zest, lemon and orange juice, and brandy for 24–48 hours for a deep, rich flavour. Mix the soaked fruits with coconut sugar, grated apple and carrot, and combine with the dry ingredients. Transfer the pudding batter to a pudding tin, cover securely, and steam gently for 5 hours. Serve warm with cream, ice cream, custard or brandy sauce for a truly festive treat.

Serving suggestions and how to store

Serve this Christmas pudding with your favourite accompaniments—cream, ice cream, custard or a classic brandy sauce. Wrap leftovers in baking paper and foil, and store in the fridge for up to two weeks, or freeze for up to three months.

Vary the Christmas pudding to suit your dietary needs

For a nut-free plum pudding, substitute almond meal and tapioca with white spelt flour and omit the macadamias. This recipe can also be customised by swapping dried fruits (like raisins) or using maple syrup if you don’t like molasses. I’m personally not a fan of peel in puddings, but feel free to add it if you like.

Try our Christmas Cake or Cherry Chocolate Pudding

Have you tried our Christmas Cake? It’s sensational too. The new Cherry Chocolate Christmas Pudding is a real hit too!

Rich & moist Christmas pudding (gluten and dairy-free) packed with dried fruits, nuts, & warming spices. It's easy to make and perfect for festive celebrations!!
Print Recipe
5 from 2 votes

Christmas Pudding (gluten and dairy-free)

As requested to add to the festive recipes, this gluten and dairy-free Christmas Pudding is a real show stopper. It has all of the flavours of Christmas packed into a moist, juicy pudding.
Prep Time1 day 15 minutes
Cook Time5 hours
rest15 minutes
Total Time1 day 5 hours 30 minutes
Course: Dessert
Servings: 8
Author: Georgia Harding

Ingredients

  • 100 g currants
  • 100 g sultanas
  • 100 g dried cranberries
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ lemon/s – juice and zest
  • ½ orange/s – juice and zest
  • 100 ml brandy – or cognac
  • 180 g coconut sugar or rapadura
  • 1 Granny Smith apple/s – peeled and grated
  • 1 carrot/s – grated
  • 250 g almond meal
  • 100 g macadamia nuts – finely chopped
  • 100 g crystalised ginger – finely chopped
  • 50 g tapioca flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 2 egg/s
  • 50 ml olive oil
  • 1 tbsp organic molasses

Serve

  • cream – or ice-cream
  • Brandy Sauce
Metric – US Customary

Instructions

  • In a large bowl, combine all the dried fruit, citrus zests and juices, the spices and alcohol. Cover and leave to soak for 24 to 48 hours.
  • Next, mix in the coconut sugar, grated apple and carrot with a wooden spoon in a medium mixing bowl until well combined.
  • In another medium mixing bowl, combine the almond meal, macadamia nuts, ginger, tapioca flour and baking powder with a pinch of salt. Mix well then combine with the coconut sugar/grated fruit mix.
  • In a jug, beat the eggs, olive oil and molasses then mix into the soaked fruit mixture. Add to the almond meal/apple mixture and stir until everything is well combined into a thick batter.
  • Cut a disc of baking paper for the base and top of the pudding. I just draw around the base and top of the pudding tin onto the paper then cut.
  • Generously grease a 2 litre pudding basin and place the smaller cut disc of baking paper to line the bottom of the basin and press down into it. Spoon the pudding mixture in, the basin should be about two thirds full. Place the second disc of baking paper on top of the pudding mix.
  • If you have a pudding tin with a lid, securely fit the lid.
  • If you don’t have a lid for your pudding tin, cover the top of the basin with a large sheet of pleated baking paper and a large sheet of pleated foil, tying tightly with a string to keep in firmly place. Click HERE for a simple demonstration of covering and making a handle to lift the pudding.
  • Once you’ve covered the basin well, place it in a large deep lidded pot big enough to comfortably hold the pudding. Then pour boiling water into the pan (not over the pudding basin, just down the side) so it comes about halfway up the pudding tin. Put the lid onto the saucepan or pot and heat over a low-medium heat so that it simmers gently for 5 hours, checking the water level every hour or two topping up with boiled water when it drops below quarter way. It’s important not to let it simmer dry.
  • Once the pudding has steamed, remove from pot of boiling water and allow to rest for 15 minutes or so.
  • Once cool enough to handle, remove the pudding from the the pan by removing the lid (or foil) and placing a serving plate on top, then flip to invert it.

Serve

  • With cream, ice cream or brandy creme.

Store

  • Wrap in baking paper and then tightly in foil. Store in the fridge for up to two weeks or until ready to serve. Or you can freeze it for up to 3 months (airtight).

Reheat

  • You can place it back into the pudding tin, cover and re-steam it for 30 mins.
  • Or place (wrapped tightly) in the oven 150°C/300°F (fan-forced) for an hour. If you have a steam oven you can definitely reheat it there too.

Notes

Nut-free

Replace the almond meal and tapioca with 250g white spelt flour. Omit the macadamia nuts.
 
 
 
 
 
 

What did you think of this delicious gluten-free and dairy-free Christmas Pudding..let me know below…

Brandy Sauce

| Holidays & Entertaining, Sauces and Dressings, Desserts, Members only

The best accompaniment to Christmas Pudding is a good Brandy Sauce. This simple, easy to make Brandy Sauce is a delicious, low sugar option that is the perfect topping. I used rapadura as my sugar but this does add a bit more golden colour to the sauce. You can use caster sugar if you’d prefer…

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Yorkshire Pudding (gluten-free)

| Staples, Members only, Side dishes

Yorkshire Pudding was a request from a member – it’s a classic recipe though I’ve given it a Well Nourished twist. Sometimes it’s these simple recipes that give me the most trouble. I think I’ve tested about 15 different versions of this and these are by far the easiest and most fail proof. They produce…

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Sweet Roasted Carrots

| Members only, Side dishes

This Sweet Roasted Carrots recipe turns the humble carrot into something very special. You can of course add in any extra vegetables you like to extend the variety of this dish. Also feel free to mix it up with different coloured carrots if available to you. Health benefits Carrots are rich in beta-carotene, a precursor…

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Gingerbread Granola

| Breakfast, After School Snacks, Members only

This Christmas inspired Gingerbread Granola is a super crisp and crunchy, lightly spiced granola that’s delicious all year round. It is perfect to package up and gift too, my kids always loved doing this for teachers at the end of the year when they were little. Health benefits Pecan nuts are a fabulous source of…

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Vegan Rice Paper Dumplings

| Budget Friendly, Vegetarian, After School Snacks, Members only

These gluten-free Vegan Rice Paper Dumplings are a delicious vegetarian meal or snack. They are really very easy to make, take a look at the video below to see how they are rolled. If you’re not vegetarian, these Chicken Rice Paper Dumplings are also a winner! Health benefits This is a beautifully balanced plant-based dish,…

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Miso Eggplant

| Vegetarian, Members only, Side dishes

This Miso Eggplant (Nasu Dengaku) is a quick and easy side dish and my number one way to enjoy eggplant (or Aubergine depending on where you live). It’s so simple to make, I know you’re going to love the beautiful caramelised umami flavours. Whenever I visit a Japanese restaurant, this is an entrée we always…

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Chocolate Beetroot Cake

| Baked Sweets, Desserts, Members only

It might seem unusual to add vegetables to baking, but this Chocolate Beetroot Cake is a match made in heaven and work very well together to create a rich, fudgy, earthy cake. This recipe also happens to be gluten and dairy-free which adds to its versatility. I like to serve this cake as a dessert,…

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Lemon Blueberry Oatcakes

| Breakfast, Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

These simple blend and cook Lemon Blueberry Oatcakes are like a really substantial hearty pancake. They are so quick to make and good for brekkie, morning tea and pack well in the lunchbox. My kids really love them both warmed and cold. Health benefits Oats are a really nourishing, mineral rich grain that are high…

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Vegan Vanilla Cake

| Baked Sweets, Desserts, Members only

This Vegan Vanilla Cake is for the many ‘egg-free’ cake requests I’ve received. I’m really proud of this delicious, really easy to make cake. My son took it to school one day and shared it with a very fussy friend who declared it ‘the best cake ever’ (trust me, praise from food fussy teens is…

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Honey Roasted Cauliflower Chickpea Salad

| Vegetarian, Salads, Side dishes

This beautiful Honey Roasted Cauliflower Chickpea Salad is a flavour bomb and a beautiful, nutrient packed side to accompany simply prepared protein. All meats work well with this, from fish to chicken to red meats. I’d suggest grilled haloumi if you are vegetarian and pan-fried tofu or tempeh if vegan. Best of all this salad has a really short prep time and is so quick and easy to make (total time 30 minutes). It’s sweet, savoury, and full of vibrant flavours.

Health benefits

Cauliflower is rich in fibre and antioxidants, which support digestive health and reduce inflammation. Chickpeas provide plant-based protein and are a good source of fibre, vitamins and minerals. The addition of mint and lemon adds a refreshing boost, while almonds offer healthy fats and protein.

Ingredients

The salad features roasted cauliflower florets, chickpeas, and red onion wedges, coated in a honey-paprika-olive oil dressing. Fresh mint leaves and toasted almonds add texture and flavour, with a squeeze of lemon to brighten the dish. For a vegan version, the honey can be replaced with rice malt syrup or maple syrup.

How to make this honey roasted cauliflower salad

Simply toss the medium head cauliflower, chickpeas, and onions with a spiced honey dressing and roast on a baking tray (sheet pan) until golden. In the last few minutes, toast the almonds for a crispy garnish. Once cooled, mix everything together with fresh mint and serve with a wedge of lemon.

Serving suggestions and how to store

Serve this salad warm or at room temperature with a good squeeze of lemon (or lime juice), either on its own or alongside grilled meats or fish. Store leftovers in an airtight container in the fridge for up to 3 days. For best results, add the almonds and mint just before serving to maintain their texture.

Vary this honey roasted cauliflower chickpea salad to suit your dietary needs

For a nut-free version, swap the almonds with one cup sunflower seeds (toasted). To make it vegan, replace the honey with rice malt syrup or maple syrup.

For more easy, healthy salad recipes, click HERE.

This beautiful Honey Roasted Cauliflower Chickpea Salad is a flavour bomb and a beautiful side to accompany simply prepared protein (or I’d suggest grilled haloumi if you are vegetarian).
Print Recipe
4.34 from 3 votes

Honey Roasted Cauliflower Chickpea Salad

This beautiful Honey Roasted Cauliflower Chickpea Salad is a flavour bomb and a beautiful side to accompany simply prepared protein.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish, Salad
Servings: 4
Author: Georgia Harding

Ingredients

  • 1 head/s cauliflower
  • 425 g can chickpeas – drained
  • 1 red onion/s – peeled, cut into wedges
  • 2 tsp smoked paprika
  • 3 tbsp honey
  • 3 tbsp olive oil
  • Sea salt and freshly ground black pepper – to taste
  • 95 g flaked almonds (1 cup)

Serve

  • 1 bunch/s fresh mint leaves – leaves picked
  • 1 lemon/s – quartered
Metric – US Customary

Instructions

  • Preheat the oven to 200°C / 390°F (fan-forced).
  • Break the cauliflower into small florets and place on a large baking tray with the chickpeas and quartered wedges of onion.
  • Mix the paprika, honey, olive oil and seasoning in a small bowl.
  • Pour over the veggies and mix well with your hands to coat the cauliflower, onion and chickpeas.
  • Bake in the preheated oven for 25- 30 minutes.
  • Place the almonds on a tray and add to the oven to toast for the last 5 minutes.
  • Allow it all to cool before mixing together with the mint leaves to serve.

Serve

  • Serve with a wedge of lemon – make sure you squeeze over the lemon juice, it really makes the salad!

Make ahead

  • Mix through the nuts and mint just prior to serving.

Store

  • In an airtight container in the fridge.

Notes

Nut-free

Serve with toasted sunflower seeds instead of the almonds.

Vegan

Replace the honey with rice malt syrup or maple syrup.
 
 
 
 

This salad combines such delicious flavours…let me know what you thought in the comments below…

Sourdough Naan Bread

| Sourdough Baking, Members only

I am always looking for ways to use leftover sourdough starter (discard). This soft, chewy sourdough naan bread not only uses up leftover discard, they are delicious and versatile. We eat them brushed with ghee alongside a curry or dahl or use them as a wrap to make souvlaki. They are best enjoyed warm not…

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Roasted Cheesy Cabbage (dairy-free)

| Make-ahead Meals, Vegetarian, Members only, Side dishes

This Roasted Cheesy Cabbage is a beautiful combination of flavours and a really simple side. I know that cabbage is a great vegetable for its fibre and neutral taste, so giving this underrated veggie a chance to shine was such fun! The result is a cheesy, veggie dish with a bit of crunchy almond crumb…

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Spinach Ricotta Galette

| Make-ahead Meals, Vegetarian, Savoury Snacks, Members only

Elevate your mealtime with this protein rich Spinach Ricotta Galette – a perfect blend of tender spinach, creamy ricotta, and nutty pastry. A rustic dish that’s both easy and elegant. Get ready to indulge in the savoury goodness of this simple tart. Health benefits The filling brings together protein-rich ricotta, calcium-rich parmesan and antioxidant-packed spinach,…

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No (tomato) Sauce

| 30 Minute Meals, Sauces and Dressings, Members only

This No (tomato) Sauce is a delicious substitute for those who would like to make some of the tomato based dishes, but find tomatoes irritating. My son doesn’t tolerate a lot of tomato sauce, so this is a common sub, especially when I find capsicum at a good price at the market. I often batch…

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Thai Drunken Noodles

| Budget Friendly, 30 Minute Meals, Pasta and Noodles, Chicken, Vegetarian, Members only

These Thai Drunken Noodles are such a quick and easy meal, and very easily adapted to suit your own tastes, pantry supplies and dietary requirements. These are perfect to enjoy with a chilled alcoholic beverage (from whence the name came!) otherwise anything chilled and bubbly matches the Asian flavours and can tame any chilli you…

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Chocolate Vanilla Marble Cake with Chocolate Olive Oil Glaze

| Baked Sweets, Desserts, Members only

This is a simple Chocolate Vanilla Marble Cake that makes a big impression. Creamy vanilla and rich chocolate cake are swirled together for a marble effect. We like to eat this cake as it is or perhaps with a light dusting of icing sugar, however for a special occasion, the smooth and decadent chocolate olive…

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Apple Pie Granola

| Breakfast, After School Snacks, Members only

This Apple Pie Granola is sweetened with pureed fruit which makes for a crispy crunchy granola that my whole family adores. I love having a muesli or granola ready made in my pantry… in fact I’m lost without it. But I also like to mix it up flavour wise and I’ve realised my kids get…

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