Diagnosed with coeliac disease as a child, Monica has dedicated her working life to the development of truly delicious, gluten free recipes – from wholesome breads and wraps to mouth-watering cakes and tarts.
Using her skills and the experience of a lifetime spent in kitchens across the globe, Monica has created a range of gluten free recipes and wholefood baking mixes that tastes as good, if not better than the ‘real thing’. With a passion for maintaining optimum health, Monicas Mixes are nutrient dense, nut-free and vegan. Take a read of the latest recipes she has lined up for your customers.
Inspired by wholesome food, that’s gluten free and packed with nutrients, I’m always finding new ways to transform on-trend recipes to create healthier versions that are still super easy for anyone to follow. That’s why the Monica’s Mixes range now includes three new mixes – Bread Maker Bread Mix, Chocolate Cake and
Who wouldn’t love a chocolate cake that’s nutrient dense?!
One recipe that’s been in the spotlight recently is Food Matters Gluten Free Zucchini Bread. I have slightly altered this popular recipe to create a paleo, vegan and nut free version.
I’ve swapped in Monica’s Mixes Paleo Flour and removed the almond meal and eggs. It’s totally delicious toasted for breakfast and makes a hearty lunchbox addition. My go-to is a zucchini bread sandwich with cashew cheese, sliced avo, baby spinach and semi dried tomatoes. Your coeliac, vegan, even your health conscious and time aware customers will love this recipe!
GLUTEN FREE, PALEO, NUT-FREE ZUCCHINI BREAD
3 tbls golden flax meal
¾ cup water
2 large zucchini, finely grated
2 ½ cups Monica’s Mixes Paleo flour
2 tbls chia seeds
1 tsp bicarb soda
1 tbls fresh chopped rosemary
1 tsp sea salt
¼ cup coconut or nut milk
¼ cup coconut oil
1 tsp apple cider vinegar
1. Preheat oven to 180º C and line a loaf tin with baking paper.
2. Mix the flax meal and water and allow to gel while you prepare the remaining recipe.
3. Combine the dry ingredients together in one bowl, add the grated zucchini and toss to coat with the flour,
4. Whisk the wet ingredients, including the flax gel.
5. Add the wet to the dry and stir until just combined. Spoon into the tin and bake for 30-40 mins or until golden and cooked through.
Another go-to, that’s always a popular hit – for birthdays or any occasion, is a dense chocolate cake. It doesn’t get any easier with my decadent chocolate cake mix and ganache recipe! This ganache is the perfect finish for your customers’ (or your) Monica’s Mixes Chocolate Cake and incorporates all those good fats found in the superfood everybody can’t get enough of – coconut!
VEGAN CHOCOLATE GANACHE
100g Alter Eco Dark Black Out Chocolate
8 tablespoons coconut cream
pinch of salt
1. Chop the chocolate and place in a bowl with the coconut cream and salt.
2. Place the bowl over a pot of simmering water.
3. Whisk until melted.
4. Refrigerate until needed.
Note: The ganache will solidify but come back to a manageable consistency very quickly when removed from the fridge.
I’m regularly posting lots of gluten and grain free versions of popular recipes on my Instagram that you can easily share with your customers. Or post your own Monica’s Mixes creations and use the hashtag #glutenfreemonica to show your customers how they can experiment with the mixes and help them to expand their kitchen repertoire.