“Run, run, as fast as you can! You can’t catch me, I’m the GINGERBREAD MAN!!!!”

There are a few things that one should think through when writing a recipe for gingerbread men for the enjoyment of others….
Firstly to take a photo of them, you must pile a plate high with gingerbread. Then you must arrange them beside your computer for safe keeping whilst you write the recipe down…… FAILURE!
They taste bloody good, and if you should so much as accidentally start to eat one, it may well turn into two partially dismembered bodies and the crumbly scene of a crime before a paragraph is out!

My husband made these as a surprise for me last night! I love gingerbread men and I always battle with them as the recipe contains so many no-no’s that it is hard to substitute them all. Between the brown sugar, golden syrup and any form of glutinous glue to stop them falling apart… they have always been a miserable fail!

However, I do believe that he has found a near perfect recipe that IS fructose-friendly. And delicious to the extent that multiple crime scenes await!!!

The appearance of these gingerbread men may well be more ‘psycho-killer-esque’ than happy children’s tale, due to the nature of the deranged designer that built my biscuit cutter mould. However, I find it easier to consume little men piece by piece when they look more like a threat to me, than someone I would quite happily take on a coffee date…



Here goes.


2 C gluten free flour
1 tsp baking powder
2 tsp ginger powder
1 TBSp baking soda
2 tsp zanthum gum
110g butter
85g sugar
1/4 C glucose syrup

Preheat oven to 180 deg C.

Cream butter and sugar in a bowl. Once thoroughly mixed, add the glucose syrup. This replaces the golden syrup that you would normally have in a GB Man recipe. Make sure that you don’t overwork the mixture as it will become more crumbly and harder to get the biscuits to stay together.
Sift and mix dry ingredients in another bowl. Once mixed add to the wet mix incorporating half at a time.
Lightly flour a work bench and rolling pin. Roll out to 5-6mm thick. Using a cookie cutter cut out gingerbread men.
Unfortunately there is no better glue than gluten, thus use a spatula to remove gingerbread men from the bench and place onto trays lined with baking paper.

'Crimescene'..... oops!

‘Crimescene’….. oops!

The biscuits take 10-12 minutes in the oven at 180 degrees. The don’t colour up a lot due to the different sugar being used and will also be quite soft when you pull them out of the oven. Leave on tray for 5-10 minutes to cool before pulling them off to a cooling rack. Alternatively take them off sooner and eat all the limbs that ‘accidentally fall off’. Happy gingerbread man cooking peoples!


‘The fair foodstore’ one moment at a time!

the fair foodstore
135 Church st, Richmond

It’s fair to say that I had a moment… Or three! The bacon was an after thought on a breakfast of extras. Bacon like no other that has come before me. Like a Pavlovian dog to the next bite, my mouth was watering for the next piece of salty crispy thin cut bacon that was to become the bar for all bacon to come!

It’s fair to say that I’m generally not big on bacon. Maybe it’s because I have never been here before.

Oh and then we move onto the perfectly poached eggs. How can one cafe master the art of both cooking the best bacon in the world and possibly some of the best poached eggs too!

Being honest I was originally a little gutted that I couldn’t order anything from the menu and that “extras” was going to be lunch, but retrospectively you can keep your bacon hash with poached eggs and wilted leaves! Mine was so monumentally good that I don’t care. So my little fructards, should you be confronted with a ‘where to eat’ question when stuck at the northern end of church st… You now have your answer.

Tasty coffee too!



Fructose friendly food online





I found this website yesterday and have had a bit of a look. So these guys sell a plethora of products online. You can search on the fructose friendly column on the right and as long as you dont try and skip to the section using the  left column, youll stay just where you wanted to be.

NB. Their disclaimer states…. “Please note that products highlighted as fructose friendly are a guide only.  As there are no strict rules for fructose malabsorption and that foods and amounts will differ from person to person, we have excluded food that contains the main ingredients or source listed as not suitable for people with this condition.  Changes will be made based on feedback from customers.” …. So Check the ingredients.

And if your in melbourne I believe you can have it delivered to your door. There are delivery options for interstate too.

They also have lactose, GF (obviously), egg, yeast, FF, Sugar free, wheat free, Nut free, Vegan, soy free as well as preservative free.

Happy hunter gathering!


Johnny cash last seen at “QUINT” richmond

p / 9429 1665 e / quintcafe@gmail.com


Johnny cash stepped right out of walk the line, did a ‘Benjamin Button’ of 10 years anti-ageing and stepped foot onto the polished concrete floor of “Quint”. Amid the  comfy retro  furniture ‘Johnny’ coolly went about his business serving up amazing coffee complete with a smooth nutty flavour, and nailing the fructose free options that adorned quint’s menu.

Let me add that there are standards on the menu that include (lactose and GF… together)! So I went about changing their menu and serving up a fructose free number for a weekday lunch date. The once lactose and GF quinoa porridge with poached rhubarb was rocking mouthwatering thoughts and a few adjustments later ‘Johnny’ flashed us a no worries kind of a smile. Quinoa porridge made with milk rather than the coconut milk on the menu (brown sugar and honey free, minus pistachios). Ok so technically I forgot to ask for no pistachios as I was super excited, but no-one seemed to notice me pick them off the top.


Its the type of place that doesn’t realise it’s in the middle of little vietnam. Its too cool to be caught up in the bustle. The type of place that couldn’t care less that you have taken an hour to order lunch because you are too busy catching up on stories of late, over your amazing coffee (on a week day anyway).

The menu had multiple fructose friendly options, or easy adjustments, and they genuinely seemed to care that there was nothing in your lunch that might so much as look at you in an inconvenient way.

‘Johnny’ we will be back to enjoy your gracious hospitality and delicious dinning!

Fantastic vege cannelloni masquerading as lasagne!!

Once upon a time a little vege cannelloni went to be cooked and there was no cannelloni in the cupboard.

What does one do when a vege turns up on your door step for dinner and fructose free and vegetarian don’t work together? Improvise!

This is a super simple recipe that pleased many last night and literally took less than 15 mins to put together. 45 mins in the oven whilst we consumed a few vodka granitas later… And it was done!



  • 1 packet of lasagne sheets GF (I used the san remo ones and they were pretty good)
  • 300 g of ricotta
  • 300g spinach leaves
  • 1C of boiling water
  • 1/2 C of seasame seeds
  • 4 carrots roughly chopped/ skin on
  • 4 tsp cumin powder  (half for carrot mix/ half for ricotta mix)
  • 4 tsp coriander powder  (half for carrot mix/ half for ricotta mix)
  • salt and pepper to taste
  • 100g butter
  • 1/2 cup GF flour
  • 3 C milk
  • 1 C of grated mozerella

Preheat oven to 180 deg fan-forced.

Chop and boil the carrots for 10 mins until soft. Meanwhile dry toast the sesame seeds in a fry pan tossing every 20 seconds or so. Toast until golden then remove from fry pan.

Add toasted sesame seeds to the ricotta, half of the spinach, half of the cumin/coriander and a large pinch of salt and pepper. Mix and set to one side. The sesame seeds give it a crunchy nutty flavour that replaces the lack of home-made chicken stock (or vege stock that would have onion in it- alternatively you can use stock instead in place of the boiling water later in the recipe).

Into the blender or food processor (stick blender is fine in the pot), add boiled carrots, the remaining spinach, cumin and coriander and a salt and pepper to taste. As you blend it gradually add the boiling/ hot water so that you get a watery sauce. The water is required so that the sheets of lasagne have something to absorb.

To make your cheese sauce melt the butter over a medium heat in a large fry pan. You will need all of your ingredients ready to go as once you start you need to keep stirring. Add the flour and mix, toast for a minute or two until its getting a little colour. Gradually add the milk in 1/3 C additions, stirring vigorously at each addition to stop lumps forming. If you do suffer this problem, allow it to reduce so that it almost “dries” and becomes stretchy, the sauce can then be mixed to remove lumps. Once you have enough to cover the top and its silky, add the cheese and turn off the heat. Mix through.

Time to start layering.

Start with about 1/3 of your sauce, add past above this, then 1/3 of your ricotta mix, and repeat 3 times. On top finish off with the layer of cheese sauce.

Bake in over for about 45 mins or until golden brown.

Enjoy this one is a twist on the tomato flavour, but is absolutely delicious!!!!

One more grain Les Miserables parody



thought that all the gluten free and fructards out there might enjoy this. Show it to your equally food retarded friends

much enjoyment.