My Top Cafes in Adelaide

Changing your diet and habits is always tough. When a practitioner advises, “I would like you to avoid gluten, dairy and refined sugar for the next six weeks,” it can mean big changes. Planning meals at home and changing the contents of the pantry is a good start.

Quite often eating at home is the easy bit though. Going out to eat is different. Living in the Riverland we are limited in our options for allergen friendly take away or eating out foods. That’s a blog for another day. Heading to Adelaide for holidays, shopping or visiting family is the other time where many of my patients find it difficult to stick to these changes.

It is for this reason; I have put together a list of my favourite 5 cafes around Adelaide, in no particular order. I have tried to supply my favourite places in different directions of the city, so no matter where you’re going, it’s not too far out of the way.


Nutrition Republic Goodwood

Nutrition Republic

Goodwood

It’s hard not to leave this place a little happier than when you walked in. Oh, and feeling a little healthier too.

The atmosphere is upbeat, everyone is friendly and the selection of breakfast, brunch, lunch and snack options includes something for everyone.

Everything on the menu is made with high-quality ingredients and many of them are organic. It’s also a place where you don’t have to worry about sneaky gluten or other allergens making their way into your food.

There is outdoor and indoor seating. While they are a busy little place, I’ve never had trouble finding a table.

Great for: breakfast, brunch, lunch, snacks, coffee, whenever

You have to try: Earth Bowls, there are three flavours and I love them all

Why go here: They will convince you that healthy food can also be delicious

#glutenfree #dairyfree #greatcoffee #organic #greatservice


Organic Market and Cafe Stirling

Stirling Organic Café and Market

Stirling

Always a hive of activity, this café (with a store out the back) is a little gem in the Adelaide Hills. They are constantly busy, so I have never experienced the personalised service of some of the other cafes in this list, but that doesn’t mean they are unfriendly.

To be honest I have mostly visited during wintery drives around the hills. It’s a nurturing place to stop for a soup and a nice hot coffee, but I’m sure it’s just as refreshing in Summer as it is cosy in Winter.

The menu is seasonal, so you’ll have to drop in and see what’s available. All food is prepared daily in the kitchen along with cakes, breads and pastries from local artisan kitchens.

Great for: lunch, coffee, dessert, snacks, shopping

You have to try: I can’t say…it changes ALL the time. But I did have a really nice ABC cake once. Almond, basil and citrus. I have recreated this many time at home. A delicious combination.

Why go here: The homely feel you get when you walk in. You can also peruse the store out the back

#local #wholefoods #artesian #glutenfree #dairyfree


Argo on the Parade

Argo on The Parade

Norwood

When I lived in Adelaide, this was a little post-yoga favourite with my cousin and I. Back then we always had bacon and eggs with avocado on sour dough. A recent trip while strictly gluten-free and dairy-free actually made me appreciate the extent of their menu. It was huge! Every dietary need is catered for with countless breakfasts, brunches and lunches; pages of smoothies and juices, a fridge with bliss balls, salads and more; non-dairy milk options for coffee; and a great philosophy to go with it. Make sure you read their background at the start of the menu.

Great for: breakfast, brunch, lunch, snacks, coffee, whenever!

You have to try: Sucré-Salé smoothie

Why go here: I have never seen a bigger selection of allergen friendly foods…actually I’ve never seen a bigger menu

#glutenfree #dairyfree #paleo #healthy #greatcoffee #wholefoods


The Cooks Pantry

A Cook’s Pantry

Grange

Down at Grange, this is a great little café perfectly positioned for some good eats, a coffee, then a walk along the beach.

The menu isn’t huge, but the delicious options still make it hard to choose. They have a focus on organic, local and fresh, just the way I like it! They use McWerriton Farm free-range eggs and Paris Creek biodynamic dairy products.

As well as the breakfasts and lunches, they have a great selection of juices and smoothies.

While not gluten-free, they do bake the bread themselves using organic flours, some with spelt. There are gluten-free options.

The other novel thing about the Cook’s Pantry is the cooking classes. While I’ll never had the opportunity to participate if they’re food philosophy (and taste!) is anything to go by, I imagine they’re pretty good.

The only down side is they’re not open Sundays, which is a crime for a café so close to the beach. I think they would do a great trade on Sundays, with people going for a leisurely Sunday stroll on the beach, but perhaps that’s just me!

Great for: Coffee, brunch, paired with a short walk to the beach

You have to try: Grilled Fig and Walnut Bread!

Why go here: It’s not far from the beach, so after your Fig and Walnut bread, green smoothie and a sneaky coffee, head down and ground yourself in Grange Beach

#local #organic #wholefoods

 


A Mother’s Milk

Unley

Again…when I lived in Adelaide…this was my local coffee place. A short walk from where I worked and great because the staff knew me. I didn’t have to order. My coffee guy knew.

Baked Eggs is my favourite breakfast item. Lunch time I can’t go past the Beetroot Salad.  When I brought a friend, I’d often convince them to go halvies in the figlets on sourdough. Unfortunately, I don’t think this is on the menu anymore. But Baked Eggs are. And you go here for the coffee as much as the food. These guys LOVE and appreciate their coffee and you can really taste the difference. It does get quite noisy during the busy times, so if you’re looking for a place for a conversation, find a table out the back or outside on the street.

Great for: Coffee, breakfast or lunch

You have to try: Baked Eggs

Why go here: If you’re not gluten free, the sour dough served with most meals is amazing!

#greatcoffee #greatservice #wholefoods

 

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Easter Hot Cross Biscuits

Hot Cross Biscuits

I love hot cross buns. Who doesn’t really. Since finding out my body loves life a little more when there’s a little less gluten in it, I have been trying my hand at gluten free hot cross buns each Easter.

However, another blow to my hot cross taste buds came with the results of a food intolerance blood spot test. My body is also not so happy with bakers yeast and brewers yeast, which now rules out any GF breads. Happy tummy, happy me.

But in the lead up to Easter, those spicy buns really get to me. So this year I had an idea: Hot cross biscuits!

Truth be told, they’re just biscuits. But they’re GF, can be DF or vegan with substitution, yeast free to keep my belly happy and quite low in sugar. And I’ve added in spices, sultanas and the crosses on top!

Before I make my next point, there is nothing wrong with gluten free flour. It’s easy, pre-mixed for what you want and comes in many different varieties depending on what you’re making: bread, pizza bases, cakes, etc. So long as there are no ingredients that could possibly cause allergies (potato starch affects some tummies) it’s all good. However, GF flour is still often based on grains, some of which have been found to be inflammatory (check out Grain Brain by Dr David Perlmutter). And there are so many other options out there and I think there’s a lot to say for experimentation.

Some grain-free flours include:

  • Buckwheat
  • Quinoa
  • Coconut
  • Almond
  • Arrowroot
  • Tapioca

Each one has it’s different properties which make it better suited to some recipes than others. That’s a blog post for another day…

Here they are:

Hot Cross Biscuits

Ingredients

  • 1+1/4 cup buckwheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup butter (coconut oil for DF/vegan)
  • 1/2 cup coconut sugar
  • 1/4 tsp vanilla powder
  • 1 egg (1 chia/flax ‘egg’ for vegan)
  • 1/3 cup sultanas
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp clove powder

Method

  1. Mix buckwheat, salt, baking soda, vanilla powder and spices in a bowl.
  2. In a separate bowl, cream the butter/coconut oil and sugar until fluffy.
  3. Blend in ‘egg’.
  4. Mix the dry ingredients with the wet ones and the sultanas. Here I used my hands to really mix it together.
  5. As the buckwheat has no gluten to glue the biccies together (and your insides…gluten does that by the way) pop the mixture into the fridge for about 20 minutes to firm up.
  6. Now you can preheat the oven to 175*, line your tray with baking paper and pop the kettle on ready to make a cuppa to have with your fresh biccies.
  7. Divide the mixture into 10-15 biscuits. The photo below is a division into 10 but next time I would do maybe 15 and get them lasting longer.
  8. Bake for 12-15 minutes until golden on the edges.

Optional are the crosses. I just did that so I felt more like I was eating the real deal and for aesthetics. The crosses are made with 40g buckwheat flour, 50g water, 1/4 tsp olive oil and a pinch of salt. Mix it all up in a blender of some sort (I used a bullet) and pipe it onto the biscuits.

You could also make the choc chip hot cross biscuits with either choc chips or cacao nibs. That insightful food intolerance test I did also showed up a slight reaction to cacao, so I decided to minimise my exposure and save it for Easter Sunday.

10 freshly baked Hot Cross Biscuits

Cup of tea with a Hot Cross Biscuit

Cup of tea with a Hot Cross Biscuit. My actual morning tea this morning! 🙂


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Vanilla Cupcakes – Gluten free, Dairy free

Paleo Vanilla Cupcakes

What you need

  • 2 ½ cups almond flour
  • ¼ cup melted coconut oil
  • 1 tbsp almond milk
  • ½ cup honey
  • 4 eggs
  • ½ tsp baking powder
  • ½ tsp salt
  • Seeds from two vanilla pods/1 tsp vanilla powder

What to do

  1. Preheat the oven to 180°
  2. Line a 12 cup muffin tin with patty pans
  3. Combine the almond flour, salt and baking powder
  4. In another bowl, combine the eggs, almond milk, honey and vanilla, then stir in the melted coconut oil
  5. Stir this mixture into almond flour mixture and combine well.
  6. Spoon the batter into the patty pans
  7. Bake for 20 mins until risen and firm to touch
  8. Trasnfer to a wire rack and leave to cool completely

 

Icing

What you need:

  • 1 cups raw cashews, soaked for at least 4 hours and drained
  • 1/8 cup melted coconut oil
  • 1/4 cup honey
  • 2 ½ tbsp water
  • ¼ tsp lemon juice
  • Seeds from one vanilla pod or 1/2 tsp vanilla powder
  • Pinch of salt

What to do:

  1. Make the frosting a day before the cakes are to be served.
  2. Place all the ingredients except water in a blender/Thermomix and blend until smooth.
  3. Add the water, a tablespoon at the time until the filling is smooth and your desired texture
  4. Place the mix in a jar and store in the fridge overnight. Alternatively, place in a zip-lock bag. You can then cut a small hole in the corner to use as a piping bag when icing the cakes

 

Recipe courtesy of Paleo Grubs (http://paleogrubs.com/vanilla-cupcake-recipe)

Also see Elana’s Pantry (http://elanaspantry.com/paleo-vanilla-cupcakes)

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Banana, Coconut and Lime Ice Cream

Banana Coconut Lime Ice Cream

What you’ll need:

  • 3 frozen bananas
  • 6 tablespoons coconut cream
  • ½ teaspoon ground cinnamon
  • Juice and zest of half a lime
  • Toasted coconut

Peel and freeze 3 bananas at least one day before.

Measure 6 tablespoons of coconut cream and freeze for about 30-60 minutes before you intend on mixing the ice-cream. I have learned that my ice cube trays are kindly 1 tablespoon in each cube, just in case you have the same ones. Also handy for freezing lemon juice for when lemons go out of season. I digress.

Add banana, coconut cream, cinnamon, lime juice and zest into a food processor.

Blend until smooth.

Serve into four bowls.

Garnish with toasted coconut.

This recipe originally came from Alexx Stuart from http://alexxstuart.com/ I have made various versions of this recipe but have stripped it back to basics here. If you are looking for many more delicious real food recipes, I definitely recommend Alexx’s wesbite!

The coconut cream will help with the metabolism of sugar by slowing down the process so you don’t get the sugar highs and lows (even though there is only minimal sugar in the banana in this recipe.)

The cinnamon will do the same.

Some people report being able to digest frozen bananas, better than fresh ones. I always freeze my bananas before adding them to my smoothies, except when I forget to. Then I don’t.

Toasted coconut is a great thing to have ready in the pantry. I used shredded coconut in my picture above, but you can also use coconut flakes. Lay the coconut flakes/shreds on a baking tray. Turn the oven onto grill. DON’T LEAVE the kitchen. I did once. Then I saw some towels that needed putting in the laundry. Then I saw there was a load of washing that needed to be folded. Then I smelt smoke as I folded the washing. My coconut was on fire! In my brand new oven. I repeat. Do NOT leave the kitchen while toasting coconut. Anyway, you may need to take it out and toss it around a bit while it is toasting. Toast (but don’t leave the kitchen) until your level of coconutty goldeness is reached. Wait until it has all cooled, place in an airtight container and store in the pantry.

The toasted flakes can be used as a garnish for ice creams, other desserts, stir fries, other Asian dishes and much more. I also eat them straight from the container as a snack.

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