Annabel Bateman | What Annabel Cooks

Inspiring wellness. Food. Essential Oils. Thyroid. Lifestyle.

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WELCOME TO WHAT ANNABEL COOKS

Hi, I’m Annabel Bateman.

I started this website back in 2015 when I started exploring paleo style food to support my health and in particular my thyroid health. I have delved more into holistic thyroid support and have a new website called Let’s Talk Thyroid – along with a book (with food!), podcast and more, so whilst this website still has lots of good recipes, for a broader look at thyroid-friendly living head on over to letstalkthyroid.com.

What Annabel Cooks is a lot more more than what I cook. It’s about helping you (& me) feel WELL through food, essential oils and lifestyle. I believe that many of us don’t know that we don’t feel well (or as well as we could) and I’m on a mission for us all to feel well in all the different forms wellness can take!

If you need some guidance to implement a paleo style (thyroid-friendly) diet check out my 30 day Kickstart program and if you have a thyroid condition check out my new 8 week KISS Thyroid Coaching Program which is all about Keeping It Super Simple for thyroid patients ready for lasting change.

My holistic approach to health and wellness comes from the way I manage my personal health & my Hashimoto’s.

I cook gluten & grain free, paleo style food so I have good gut health. I hope you enjoy my recipes and thoughts on health & wellness.

Annabel x
PS I’m active on Facebook & Instagram if you want to join me on social media. You can find me @annabel.bateman.wellness

Click on the image below to link to the new website

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Latest post!

Gluten Free ANZAC Slice

gf anzac slice

Here is a a slightly different version of my Gluten Free ANZAC Biscuits recipe that I shared a few years ago. This one uses almond meal and puffed millet and as a slice. You could use oats (although oats aren’t GF) or puffed rice, it’s just that this is what I had in my pantry. I’m always swapping and trialling different ingredients in recipes… some work and some don’t!

The end result was quite crumbly. Best kept in the fridge where the butter can set and hold it all together a bit better!

 

Gluten Free ANZAC Slice
 
Save Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Annabel
Serves: 20
Ingredients
  • 1½ cups puffed millet/oats/puffed rice
  • 1½ cup desiccated coconut
  • 1 cup almond meal
  • ¼ cup honey
  • ¼ cup golden syrup
  • 120g butter (you could try coconut nut oil if you can't have dairy)
  • 2 Tbsp boiling water
  • 1 tsp bicarb soda
Directions
  1. In a large bowl mix all the dry ingredients.
  2. In a saucepan over a medium heat, melt the butter, honey and golden syrup.
  3. Mix the bicarb and boiling water then add to the honey/butter liquid.
  4. Pour the wet ingredients into the dry ingredients.
  5. Press into a brownie tin and bake at 160C for 10-12 mins
Notes
* leave to cool
* they are a bit crumbly!
3.5.3226

 

Lest We Forget.

 

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Contact Annabel

0409 076 040
whatannabelcooks@gmail.com

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