GLUTEN-FREE GOODNESS

TIP

Making the curry veggie? Or vegan? Skip the chicken and continue with the rest of the recipe, adding a can of drained chickpeas 5 mins before the curry has finished simmering.

Not exactly raving about the gluten-free life? Foodie Becky Excell hears ya. When a doctor told her to end her relationship with gluten after diagnosing her with IBS, Becky’s food world shrunk. So, she decided to find easy ways of making all her fave foods gut-compatible and blogged about her creations. More than 300,000 followers later, she’s sharing the top 100 recipes in her debut book. “I’ve made it my mission to reunite people with their ‘gluten-free bucket lists’ by recreating all the things they can no longer eat,” Becky writes. These mouthwatering winners await you...

6-INGREDIENT BREAKFAST BARS

• Vegetarian • Lactose free • Vegan • Dairy free

MAKES 9 TAKES 20 MINS

◆ Butter or oil, for greasing
◆ 4 ripe bananas (around 460g peeled weight)
◆ ½ cup peanut butter (smooth or crunchy)
◆ 2½ cups gluten-free oats
◆ ½ cup dried cranberries
◆ ½ cup pecans, chopped
◆ ¼ cup pumpkin seeds

Preheat the oven to 160°C fan/180°C.