The Rise & Rise of the Snack Market: A Focus on Legumes
By Alexandra Locke The Australian snacking market is worth more than $2 billion, with an annual growth rate of 4% and climbing (1). New technology and continuing consumer demand for…
Search results for: “gluten free”
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Lupin Brownies
Serves: 12 Difficulty of recipe preparation: Easy Preparation time: 30 minutes Cooking time: 30 minutes + cooling time Ingredients 2 medium size sweet potatoes (600-700g in total) 2/3 cup gourmet dates, pitted 1/2 cup…
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Fresh Lentil, Mango & Quinoa Salad
Serves: 2 Difficulty of recipe preparation: Easy Preparation time: 10 minutes Cooking time: 15 minutes Ingredients 1/2 cup of quinoa 1 tin of lentils 1 onion, diced 1 red chilli, sliced 1 mango diced…
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Lupins: Full of Goodness
By Regina Belski, BNutrDiet (Hons), GradCertTertEd, PhD (UWA), APD, La Trobe University What do you think of when you hear the word lupin? Pretty flowers? Stock feed? Well it’s time…
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Allergies and Intolerances to Grains
Grains are an important part of a healthy, balanced diet for most people. However, some people have conditions that require them to limit or avoid certain grain foods. Before cutting…
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Legumes and Nutrition
Legumes provide a range of essential nutrients including protein, carbohydrates, dietary fibre, minerals and vitamins. They are: An economical dietary source of good quality protein and are higher in protein…
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Quinoa
Similar to amaranth and buckwheat, quinoa (pronounced ‘keen-wah’) fits within the ‘pseudo-cereal’ group as it is not part of the Poaceae botanical family, in which ‘true’ grains belong. It’s loosely…
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Buckwheat
Not belonging to the Poaceae botanical family, buckwheat is not classified as a ‘true’ grain, but rather a ‘pseudo-cereal’. Its nutritional profile, nutty flavour, appearance and culinary applications have led…
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Amaranth
Amaranth is not a ‘true’ grain, but classified as a ‘pseudo-cereal’, as it’s not part of the Poaceae botanical family. However it is listed with other grains as its nutritional…
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Millet
Before rice was widely consumed in Asia, it is thought that different varieties of millet were the staple grain in this region. For centuries it remained the leading grain. It…
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Sorghum
Sorghum is related to sugar cane and to millet and is called ‘Great Millet’ in some areas of West Africa. It is an important staple food of the upland, drier…
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Corn
Corn (also known as maize), is one of the sweetest tasting grains. In its immature form it is the familiar yellow corn on the cob. When it matures and dries out…
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Silverbeet Enchiladas with Avocado Lime Dressing
A morish filling of Mexican-spiced butternut pumpkin, corn and black beans wrapped in silverbeet and baked with cheesy topping for this scrumptious, gluten-free take on enchiladas. These enchiladas are also…
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Green Thai Lentil Curry
Recreate your favourite takeaway with this delicious vegetarian Thai green curry made from fragrant herbs and fibre-rich lentils. A great meal for food prepping so you can enjoy multiple serves…
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Fermentation: proving the benefits
By student dietitian Olivia Downie Fermentation is an ancient practice of adding microbial organisms to raw materials, originally used as a preserving method, and has now become a common technique…
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Peanuts
Peanuts (Arachis hypogaea) or “groundnuts” as they are commonly referred to, belong to the bean and legume family. Unlike tree nuts that grow above the ground, peanuts grow below the…
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Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity
Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour…
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An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain
Bread is a vehicle for a range of nutrients within the Australian diet, but has been the target of negative press. The aim of this study was to examine bread…