Wednesday, 13 March 2019

Simple Living Toowoomba ~ Gluten free/plant based workshop

Last Saturday our Simple Living Toowoomba group held a gluten free/plant based workshop presenter by Asher who was the owner of the Little Seed restaurant. This was a very popular and well attended workshop and I am sure that those who attended weren't disappointed as Asher served up some delicious food.

I have been waiting for him to have time to write out the recipes so here they are for those who are a bit adventurous.  You can find them near the end of this post.

Firstly he made a Buckwheat Breakfast which was quite delicious.  I don't think I have tasted buckwheat before.

This was followed by Broccoli and Almond Balls ...

...which I found very interesting as I wasn't sure that the ingredients would all bind together....

...but they did...

...and before we knew it they were on the tray ready to be browned off in the oven.

The final dish of the day was Cauliflower Cheese Sauce with Pulse Pasta

Jess, Asher with their baby
Now that Little Seed has closed down Asher holds cooking classes and you can find more information on these links if you are a local and would like to go along Grass Roots Chef and
Grass Roots Chef  Facebook page. If you would like to be notified of future classes he will be holding then email him on

I read online that it is Coeliac Awareness Week and Flannery's, one of our local organic food shops has specials on during the week if you happen to pop in there in the next few days and also you can find lots of tips on their website for gluten-free food swaps. Check it out at Coeliac Awareness Week 13-20th March.

Now here are Asher's recipes:

Broccoli and Almond Balls

Makes approximately 20 Balls


2 Large Broccoli Heads
1 Large Zucchini
2 Cups Almond meal
½ Cup Flax Seed Ground
2 tsp Turmeric Powder
2 tsp Cumin Powder
½ Cup Fresh Herb (eg. coriander, parsley)
To taste Salt/Pepper


 Pre-heat oven to 180˚C
 Using food processor mince broccoli, zucchini and herbs in small batches and combine in a large mixing bowl.
 Add almond meal, spices, flax and salt/pepper and mix using your hands until you can form a tight ball shape (add more almond meal or a tiny bit of water if needed to adjust consistency) wet your hands lightly between balls to avoid mixture sticking.
Place balls onto a lined baking tray as you go
Bake at 180˚C for approximately 25 min, until golden brown

Cauliflower Cheese Sauce

Makes approximately 1L


1 Large Cauliflower head
500ml Soy/Oat/Almond Milk
3 tbsp Nutritional Yeast
1 tbsp Vegetable Stock Powder
1 tsp Turmeric Powder
2 Large Lemons (Juice and Zest)
Salt and Pepper


 Chop your cauliflower into small pieces and add into blender along with the other, holding back half of your milk amount

 Blend on high until smooth and completely combined, adjust the consistency of the mix with the remaining milk and season to taste

Buckwheat Breakfast

Makes approximately 6 serves


2 Cup Raw Buckwheat
10 tbsp Flax Seed Ground
2 Cups Berries (fresh or frozen)
4 Apples
1 Cup Date Syrup (make a batch by boiling 2 cups dates with 2-3 cups water, add some Chinese
5 spice and blend, use on multiple things through the week)
3 tsp Cinnamon


 Cook buckwheat by adding rinsed buckwheat to a medium pot and covering with water. (add
water to the depth of the start of your first knuckle on your index finger… this has always worked for
me so play around and find what works for you)

Bring to the boil, stir and put a lid on, then reduce heat to lowest setting. Sit for approximately 10-15 min or until all liquid has absorbed and grains are cooked. (…not actually grains, seed haha)

 Grate apples into a large bowl then mix in the cooked buckwheat, berries, date syrup, cinnamon
and ground flax seed. Mix well.

Portion out as required, serve with plant milk or choice or coconut yoghurt if desired.


Have a great week everyone and enjoy the rain if you live in Queensland and NSW!


  1. These look delicious Chel. I'd like to try cauliflower cheese sauce one of these days.

    My mom measures water for cooking rice the same way, by using the first knuckle of her fingers. Rice always cooks perfectly.

    1. Nil, I had had never heard of that way of measuring the water before. LOL!

  2. I am not very adventurous with food but the broccoli and almond balls look like something I would enjoy.

    1. No, I am not adventurous with my cooking at all but am happy to eat someone else's cooking :-)

  3. Chel this looks like you had a great time trying different foods. I'm always looking for more gluten free recipes and ideas. With the meat eater man in our house there's not much chance of becoming plant based in our eating, but we do love to eat heaps of vegetables. Some good ideas here, thanks for sharing.

    1. Sally, I won't be giving up meat any time soon either but I try to have quite a few meat free meals a week. That said, my hubby was a vegetarian when we got married back in the seventies which was fairly unusual at that time unless you were a 'hippy'. He isn't anymore though.

  4. Oh, yum! I can't wait to try the broccoli and almond balls. I love food like this, healthy and simple ingredients that get a lot more veg in and that just make you feel good when you eat them. Thanks to Asher (and you) for sharing the recipes! Meg:)

  5. Meg, I hope you enjoy them. They were certainly full of flavour.


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