Kim McCosker will be demonstrating quick, easy and gluten-free recipes on both days of the Coeliac Australia Gluten-Free Expo in August (17th and 18th). For more information and to purchase tickets, please take a hop, skip and a jump over here. 

FOUR-INGREDIENT GUACAMOLE
Serves four.

INGREDIENTS
1 extra large avocado, diced (300g)
1 vine-ripened tomato, diced (150g)
½ red onion (60g), finely diced (75g)
½ cup (10g) fresh coriander leaves

METHOD

1. Into a bowl, place the avocado (reserving the seed) and add the remaining ingredients, season with cracked pepper and sea salt and gently mix to combine. 

2. Place the seed back into the dip to help prevent discolouration. 

3. Cover with cling wrap and refrigerate until needed.

FOUR-INGREDIENT SATAY CHICKEN
Serves four.

INGREDIENTS
1 tbsp. (28g) GF red curry paste
500g skinless chicken breast, chopped
2 tbsp. (50g) GF crunchy peanut butter
400g coconut milk

METHOD

1. In a non-stick frypan over a medium heat, lightly fry the curry paste for 30 seconds.

2. Add the chicken and toss to coat.

3. Add the peanut butter and stir.

4. Reduce heat, add coconut milk, stirring to combine.

5. Simmer for 12 to 15 minutes, allowing time for the delicious flavours to develop.

FOUR-INGREDIENT RAW SNICKERS BARS
Serves four.

INGREDIENTS
12 Medjool dates (60g), pitted
¼ cup (78g) natural peanut butter
2 tbsp. (22g) raw peanuts
100g LF chocolate

METHOD

1. Using a small, sharp knife, cut a slit in each of the dates.

2. Remove stones.

3. Place a little peanut butter into each date and press three whole peanuts.

4. Repeat until all ingredients are gone.

5. Next, break the chocolate into a large microwave-safe bowl and melt in 30-second increments until nice and smooth.

6. Dip each date to completely cover.

7. Place onto a paper lined tray and refrigerate to set. 

Optional: Use ¼ cup (50g) walnut meal mixed with 1 tsp. (8g) honey to stuff several sensational dates.

FOUR-INGREDIENT PEANUT BUTTER COOKIES
Serves four.

INGREDIENTS
1 cup (312g) GF crunchy peanut butter
1 cup (155g) firmly packed brown sugar
1 tbsp. (10g) ground cinnamon
1 egg (51g)

METHOD
1. Preheat oven 180°C.

2. Line a baking tray with baking paper.

3. In a bowl, mix together all the ingredients.

4. Roll a tablespoon full of mixture into balls then place onto baking trays.

5. Slightly flatten with a fork.

6. Bake for 10 to 12 minutes, or until golden.

7. Allow to cool completely before storing in an air-tight container. 

Kim McCosker will be demonstrating quick, easy and gluten-free recipes on both days of the Coeliac Australia Gluten-Free Expo in August (17th and 18th). For more information and to purchase tickets, please take a hop, skip and a jump over here.