Banana Nutella Pancakes with Strawberry Sauce & Goodbye Melbourne

The Gluten Free Scallywag | Banana Nutella pancakes

Last week

I said good bye to Melbourne

. My time there has been so very amazing. I set myself goals when we moved over; cook more, share more, photograph more (read: get better at it), see what you can do. I've cooked many different things in Melbourne but feel my greatest achievement has been working on my photography, I look back at my

last Perth post

to today and I am proud of myself. As someone who is so often very critical of themselves this is something I don't often indulge myself in, as I'm always striving to be better; be a better person, a better cook and I'm sure

in our new adventure as parents

I will most likely strive to be a better mother (Oh, that sounds so surreal - I can't wait!)

My favourite thing about Melbourne and our little apartment space though has been the creation of

The Gluten Free Magazine

, founded in Melbourne in 2011 (our first year there). I am constantly overwhelmed by you; you, who read the magazines, who have purchased the print copy, who have emailed or facebooked me. You who have baked your very own

gluten free Christmas Cake

in however many years, or who tell friends to make my

gluten & dairy free carrot cake

as it's 'so delicious'.

You are the ones that make this gluten free baking journey all worthwhile


The Gluten Free Scallywag | Banana Nutella pancakes

So, I thought that I'd share with you a little snap of my Melbourne kitchen that we packed into boxes just over a week ago (on my birthday actually), hence it's clean state. This lovely bright white kitchen, that I renovated when we moved in, in April 2011, has been so

wonderful to work

and live in. Many a time we have enjoyed breakfast on our kitchen stools, me, usually with a pile of cookbooks or magazines strewn across the bench-top for inspiration, coffee and notepad in hand.

My trusty little oven has tested each and every one of the recipes on this blog since March 2011 and in the magazine since we came here. I'm going to miss its wide internal space and hidden tray drawer. The ceasar stone bench-tops were my indulgence, and one that I will dearly miss in our new home, my man's home just south of the river in Perth.

The Gluten Free Scallywag - Melbourne Kitchen
The Gluten Free Scallywag - Melbourne Kitchen

The small pantry space (under the large breakfast bar - to the left of the drawer shown above) has taught us to use all the items in our cupboard and not to continue buying food. Instead making meals with food already in our cupboard and those random vegetables and items left in the bottom of the fridge T

hose warming, simple meals

are often the most satisfying, especially if they're simmering away on the stove top while I'm doing some baking in the oven.

Below is a picture of the bench space 'in-action' whilst baking for the

2013 Gluten Free Scallywag Magazine

with my beloved blue Kitchen-Aid. I can't wait to unpack it in late October in our new home, here in Perth and do some baking for you all!

The Gluten Free Scallywag - Melbourne Kitchen
The Gluten Free Scallywag | Banana Nutella 

As my baking items are now packed and I'm living out of my Dad's no fuss kitchen, I am sharing a recipe with you that I worked on for the team at


earlier this year - part of a chocolate feast for their

April Easter Edition

- Nutella & Banana swirled pancakes with a quick strawberry sauce.

The strawberries are out in force here in Perth, as I visited the Subiaco Farmers Markets on Saturday their

ruby red skins glistened in the sun

and so we stocked up on the juicy red berries, making these pancakes the perfect thing to whip up for this weekend's breakfast. 

Banana & Nutella Swirl Pancakes with Strawberry Sauce

Makes approximately 6 pancakes (enough for one hungry soul or 2 slightly less ravenous people) Double or triple as necessary. Prep 5 min. Cooking time 15min.


150g plain gluten free flour

1teaspoon gluten free baking powder

1 egg

250ml (1cup) buttermilk

1 over ripe banana, mashed

1tablespoon Nutella (or ¼ cup milk chocolate chips)

Butter, for greasing

Strawberry Sauce

To make the strawberry sauce remove greens from 250g of washed fresh strawberries and quarter. Place in a small saucepan with 1teaspoon water and 2-3teaspoons raw sugar. Cook over medium low heat, stirring occasionally to stop catching, for 3-5minutes to soften strawberries. Remove from heat to cool and allow the sauce to go slightly jammy.

Whisk together the flour and baking powder in a medium bowl.

In a separate bowl whisk together the egg, buttermilk and banana. Stir into the flour to form a relatively smooth batter (the banana will make it a little lumpy). Gently fold through the nutella.

Heat a frying pan over medium heat and melt a small knob of butter, place 1/3cup pancake batter in the pan (you can do more at a time if you’re using a large frypan) cook for about 2minutes until bubbles appear on the surface. Using a metal fish slice flip the pancake over and cook a further 1-2minutes until golden.

Transfer to a plate and continue with the remaining batter.

When all the pancakes are cooked serve with some of the strawberry sauce and a dollop of natural yoghurt, or cream if you want a naughtier option for breakfast!

Magazine News & Banana Zucchini Morning Muffins

_Z1A9946_glutenfreescallywag_banana Zucchini morning muffins

If you've been a friend (online or in person) for some time you'll know about the annual

Gluten Free Scallywag Magazinethat I've produced the past two years, if not, umm where have you been? If you're new to my blog, then please, go check them out here'sVol 1 and Vol 2 (because there's deliciousness ahead and I want you to be able to bake that deliciousness!)

Go on, I'll wait....

Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag

The magazines feature a collection of gluten free recipes that are homebaked (and tested) for feasting and munching all year round. I created the magazines as an extension of the blog, so that there was one easy place you could go to for your gluten free Christmas baking needs. After all, I did create this space to share gluten free recipes with you, fellow gluten intolerant's, avoiders and Coeliacs alike and perhaps to occasionally vent my dislike of wearing certain shoes with particular outfits...

Ok. So, the good news I've been alluding to on Facebook : this year, I'm doing something a little bit different with the Gluten Free Scallywag Magazine, I'm sending the magazine to print!

Yoikes! I can't believe I've just put that out in the open (does a crazy slightly frightened kind of jig)*

The Gluten Free Scallywag Magazine 2013 Print Announcement

The boutique magazine will be filled with gluten free meals and treats to inspire you all year round.

The magazine is being printed locally here, in Melbourne, and will be available in print in early December (just in time for Christmas).

An online e-book available for those who prefer to save the trees.

I'll be announcing further details about pre-ordering your copy shortly and if you'd like to order copies for your cafe, shop, larder or other fabulous four walled store please contact me at jas {@}

You can find out more information about The Gluten Free Scallywag Magazine Vol 3 Print Edition here and you can order it too!

*Well, technically it already was as my fabulous newsletter subscribers would have received a wee notice a few weeks ago. Thank you for your feedback by the way, it was very helpful. It's ok, you can sign up to read the gossip, I mean sneak peeks here.

Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten Free Scallywag

Meanwhile, as I finish wrapping my head around the ins and outs of online stores(You can now order your copy here) cooking and shooting please grab your apron and whip up a batch of these delightful gluten & dairy free banana zucchini muffins. They've been made half a dozen times in as many weeks to get me through multiple flights back home, a dairy free birthday party (also nut free see substitutions) and the afternoon work attack of the munchies. They're light and full of delicious banana-ry spice. The addition of zucchini makes them, to me, nearly a breakfast food, so of course I cut down the sugar so they're just sweet rather than cloyingly so.

Enjoy them with a coffee and in a few short weeks you could even make a batch and enjoy one while flicking through your own copy of the Gluten Free Scallywag Magazine! Yooo, are you as excited as I am?

Gluten Free Banan Zucchini Morning Muffins | The Gluten
 Free Scallywag
Gluten Free Banan Zucchini Morning Muffins | The Gluten
 Free Scallywag
_Z1A9961_glutenfreescallywag_banana Zucchini morning muffins
Zucchini morning muffins

Banana Zucchini Morning Muffins

Makes 9 muffins

65g almond meal (or 50g desiccated coconut if you need to be nut free)

1/4tsp mixed spice

1/2tsp cinnamon

1/4tsp bi-carb soda

150g plain gluten free flour

1/2cup light olive oil or vegetable oil- I received some light olive oil from Bertolli that worked perfectly

100g castor sugar, I've been using raw castor lately, I love the flavour

1 egg

1tsp vanilla

1/2cup mashed banana - the blacker the better

1 1/3cup (1 large zucchini) grated zucchini, excess juices squeezed out 


Preheat oven to 170degrees celcius and line a muffin tray with 9 paper cases.

Whisk together the first five ingredients in a large mixing bowl.

Whisk the next five ingredients in a large jug to combine.

Pour the wet ingredients into the flour along with the zucchini. Stir until just combined. Spoon into muffin cases and bake for approximately 16-18minutes until a skewer inserted comes out clean.

Cool on a wire rack. Delicious warm or at room temperature.

Will keep for 3days in an airtight container. Perfectly fin on the 3 or even 4th day, simply nuke in the microwave for 10seconds to warm up and soften.

To stay up to date with magazine news, sign up to my newsletterand be sure to say hi on Facebook, Twitter& Instagram look out forthe hashtag #gfscallywagmagazine

Custard Filled Madeleines (NF)

Gluten Free Custard Filled Madeleines

It is always sad to hear of peoples' passing. It is especially to hear when they are taken from us too soon. Such was the case of the lovely Barbara Harris of Winos and Foodies who passed away in late June. Barbara was well known in the food blogging world, a generous soul who began LiveStrong with a Taste of Yellow in 2007 to coincide with LiveStong Day to raise awareness of Cancer . I participated in 2009 and I remember Barb commenting on my Taste of Yellow post of polenta squares, unfortunately, I didn't participate these last few years, however, I enjoyed reading many yellow posts every year. I think Barb did a wonderful thing by creating this event that helped to raise awareness of cancer and the wonderful work that cancer survivor Lance Armstrong has done.

Gluten Free Custard Filled Madeleines

These lemon and custard filled madeleines are made as part of the July Monthly Mingle being hosted by CookSister who has dedicated this month's mingle to Barbara Harris. To Barb and in memory of all who we lose too early.

Youlive on in the memories of those who loved you and in the lives of those you touched.

Gluten Free Custard Filled Madeleines

These Madeleine are delicious served warm with a cup of tea or coffee. Wonderful warm with the custard filling, however, it is not a requirement, just an indulgent idea really! If you're not a fan of lemons then add a 1/2tsp of vanilla instead. The worst thing about Madeleine? They don't keep well, so I suggest inviting over a few friends and polishing them off within an hour of coming out of the oven.

Custard Filled Madeleines

Makes approximately 18

90g butter, melted and set aside to cool

2 eggs

75g castor sugar

90g gluten free plain flour

1/2tsp gluten free baking powder

zest one lemon

1/2cup gluten free custard, cooled. I used store bought, but you can make your own if you wish - this looks like a good recipe.

Preheat oven to 180degrees. Thoroughly grease a Madeleine tray, getting into all of the grooves so that the Madeleine don't catch.

Whisk together the eggs and sugar on high speed for about 5minutes, so that the eggs have nearly tripled in size and when the whisk is lifted it creates ribbons on top of the mixture.

Sift the flour and baking powder over the eggsand fold in gently with the zest. Add themelted, cooled butter and fold in. Transfer to a piping bag (if you don't have one just pour int, it's no worries!) and pipe into the madeleine trays about two thirds of the way full.

Bake 10-12minutes until puffed and golden. Remove from oven and allow to cool for a couple of minutes.

Put your cooled custard into a piping bag fitted with a long small round nozzle. Turn over your madeleines to the side that doesn't have a pattern. Carefully press the piping bag nozzle into the middle of the maddeleine and pipe a little custard into the centre of the madeleine. I found the best way to get the most custard into the madeleine was to carefully rotate the nozzle so that the custard was pushed in a semicirle within the madeleing otherwise it wanted to push out of the top after only a small amount was piped.

A Gluten Free Fryup for Breakfast

Gluten Free Scallywag, Breakfast Fryup

There's something about heading out early, boots tied up, jacket buttoned up, scarf wrapped twice around my neck, keeping you warm. Head bent down in the wind, hands in your pockets. Yes, there's nothing like 

an early morning trip to the markets.

I can never decide which I prefer, the piles of fresh fruits and vegetables at the Prahran Markets or the rows and rows of stalls at the Camberwell markets where you can find a bargain at every turn. I suppose it comes down to if I'm hungry or not!

I found a pile of vintage gold rimmed side plates, a selection of baking trays, bone cutlery and even a sweet little coffee tin on my most recent trip to the Camberwell Markets. It was a chilly morning and a warm breakfast was exactly what I was after on my return home. I've mentioned before just how much I like

a good hot breakfast;

eggs & avocado

on toast, home made

baked beans

and sometimes (only sometimes)


. Lately I enjoyed some reheated gluten free sausages with  potatoes, spinach and fried eggs, gosh it was delicious! Warm and delicious.

What's your favourite thing after a chilly morning trip out to the markets?

Gluten Free Scallywag, Breakfast Fryup

This is not so much a recipe as a list of ingredients, simply multiply per person, per hungry person as this is quite filling! 

There are

so many options

that this dish allows for, add some capsicum in the last few minutes of cooking the potatoes, use spicy gluten free chorizo instead of bbq sausages for a little spice or add a slice or two of brown onions before cooking the potatoes. Mushrooms and bacon would be a delicious addition too!

Gluten Free Fryup

For one or two, it just depend show hungry you are! 

2 gluten free sausages


1 large potato, cut into 2cm cubes

a large handful spinach, washed

Passata and chopped parsley to serve

salt n pepper to season

Heat a frypan over high heat and add sausages. Cook on high until cooked through. Remove from heat and keep warm. 

Heat another teaspoon of oil in the frypan and add the potatoes. Cook on high heat, tossing them around the pan regularly. I find it easy to speed up the cooking process here by adding a tablespoon or two of water and popping a close fitting lid onto the frypan, this helps to steam the potatoes. When the potatoes are done, wash the spinach and throw it inwith the potatoes, pop the lid on to wilt the spinach. When the spinach has wilted move the spinach and potatoes to form a moonlike crescent around the edge of your pan, add the sausages back into the pan. Add a little oil to the empty spot in the middle of the pan and a drizzle of passata sauce around the edge of the opening (next to the potatoes). Crack the egg or eggs into the empty spot in the middle of the frypan and cook to your liking. 

Sprinkle with fresh parsley and a little salt and pepper. Serve hot, straight out of the frypan.