Gluten-Free Recipes



  • 1/2 loaf ABG whole grain bread, toasted and ground to breadcrumb consistency
  • 1/2 cup (125g) shredded unsweetened coconut
  • 1/2 tsp (2.5g) paprika
  • 1/4 tsp (1.25g) sea salt
  • 3 cups (750g) large uncooked prawns, peeled
  • 3tbs (45g) olive oil
  • Mango, thinly diced
  • chilli flakes, garnish
  • green onion, garnish
  • sesame cashews
  • sweet chilli dipping sauce
  • *Sesame Cashews
  • 1 cup (250g) cashews
  • 1/4 cup (60g) tapioca syrup
  • 1 tbs (15g) black sesame seeds
  • 1 tbs (15g) gluten free soy sauce
  • 1/2 tsp (2.5g) sesame oil
  • Preheat oven to 350 degrees. Grease a flat baking tray and set aside.
  • In a medium bowl combine tapioca syrup, sesame seeds, soy sauce, and sesame oil. Add cashews. Mix until cashews are well coated.
  • Lay cashews in a thin layer on baking tray. Cook for 10 minutes. Remove. Cool.


  • 1 Preheat oven to 350 degrees. Grease a flat baking tray. Set aside.
  • 2 Rinse prawns and set aside.
  • 3 In a resealable bag combine ABG breadcrumb mixture, coconut, paprika, and salt.
  • 4 Add prawns. Seal bag and shake until prawns are well covered in mixture. Lay prawns on baking tray. Bake for 10-15 minutes, turning once and remove when golden brown.
  • 5 Place on appetizer plate, sprinkle with sesame cashews, green onion, chilli flakes, and diced mango.
  • 6 Serve with sweet chilli dipping sauce.
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