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Wednesday, January 23, 2019

Recipe: Copycat Gluten Free Arnott's "Vegemite" and Cheese Shapes

Copycat Gluten Free Arnott's Vegemite and Cheese Shapes Recipe - Gluten Free Cheesymite Crackers Recipe, egg free, gluten free, vegan friendly, low fat, clean eating recipe, healthy australia day recipes

Wishing you could eat the new Arnott’s Vegemite and Cheese Shapes? You don’t have to wish any longer. This Homemade Gluten Free Cheesymite Crackers Copycat Recipe is so easy to make and so delicious to eat. Gluten free, egg free, sugar free, clean eating friendly and seriously delicious - with a vegan option too! An Aussie fave that's perfect for Australia Day!

Click to pin this recipe on Pinterest!


Sometimes I don’t know what would be harder, never eating gluten or eating gluten for years and then never again. For me, I ate gluten for 19 years before finding out I had coeliac disease - so I know what all the delicious gluten-filled foods taste like, but I can never eat them again.

Usually that doesn’t bother me, but sometimes new food products come out that I wish I could eat - and that’s exactly what happened when Arnott’s released their new Vegemite and Cheese Shapes.

Begin recipe testing mode. 


Copycat Gluten Free Arnott's Vegemite and Cheese Shapes Recipe - Gluten Free Cheesymite Crackers Recipe, egg free, gluten free, vegan friendly, low fat, clean eating recipe, healthy australia day recipes

When Jesse bought a packet of the shapes and raved about them, I sprung into action... on a mission to create my own version.... and somehow I nailed the copycat version!

Jesse decided these tasted exactly like the gluten-filled version and they were so easy to make. Better still? They’re free of questionable ingredients, egg free and made in minutes. Perfect for snacking, School lunchboxes or get-togethers with friends. 

They’re best eaten fresh so they’re super crunchy, but if you roll them out really thin (not thicker like the photos - they have softer centres and crunchy edges), they’ll stay fresh for 2-3 days at room temperature. 

Oh and if you're worried, don't be! This recipe doesn't use actual Vegemite (which is not gluten free!) - so you're safe!

So let me share the recipe with you >>

Monday, January 21, 2019

A Healthier Afternoon Snack - 6 Ways to Eat the New Real Foods Whole Grain Thins™ Sorghum

6 Ways to Eat Real Foods Whole Grain Thins™ Sorghum - Healthy, gluten free, lunchbox ideas, rice cake toppings.jpg

Move over rice cakes and boring toppings. Shake up your lunch or afternoon snack with Real Food's Whole Grain Thins Sorghum and these 6 delicious topping ideas. 

This post is sponsored by Real Foods, however, all recipes and opinions are entirely our own and this is a brand we genuinely love and buy ourselves and confidently recommend to you!

I hated sandwiches as a kid.... so my poor Mum was constantly trying to come up with lunchbox ideas that I'd eat. 

Soggy sandwiches were a no go, but crunchy crackers with different toppings were a hit - and Corn Thins were my favourite. 

When I first found out I had coeliac disease, Corn Thins were one of my favourite foods that stuck. They were gluten free and the perfect lunch option for the person that cried over gluten free bread (because it was awful at the time) and so much cheaper too. 

But lately, my old favourite has had a little bit of a makeover - and there's a new favourite in town. Real Food's Whole Grain Thins Sorghum combine everything you love about Corn Thins and add the goodness of sorghum - an ancient gluten free grain that's non-GMO and full of protein, fibre and nutrients. 

6 Ways to Eat Real Foods Whole Grain Thins™ Sorghum - Healthy, gluten free, lunchbox ideas, healthy rice cake topping ideas.jpg

It's believed that the consumption of sorghum is associated with a decreased risk of developing cancer, obesity, cardiovascular disease and high cholesterol - and it's also great for improving digestive health, bone strength, immune function and diabetes management. 

Best of all, unlike many health superfoods, sorghum actually tastes really good. It has a mild nutty flavour that works really well with the brown rice, corn, buckwheat and linseed used to make the new Whole Grain Thins Sorghum.

Whilst we totally eat these whole grain thins on their own, I thought it would be fun to share some unique topping ideas. These are toppings we've experimented with and loved - and I think you'll love them too!

So let me share them with you! >> 
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