Cook, author and healthy food champion Rilka Warbanoff specialises in creating food without using gluten, wheat, yeast, preservatives, added sugar or fructose.

At her Adelaide Hills kitchen and cooking school, she produces a range of healthy foods, including breads, cakes and pastries, under the Rilka’s Real Food label and also runs a cooking school to teach people with food intolerances (such as sufferers of coeliac disease, diabetes and irritable bowel syndrome) how to cook enjoyable and cost-effective meals.

To coincide with Coeliac Awareness Week, which runs until March 20, Warbanoff shares her recipe for gluten-free and sugar-free honey puffs.

Rilka Warbanoff. Photo supplied

Gluten and sugar-free honey puffs

Ingredients

1 heaped cup plain gluten-free flour
1 teaspoon baking powder
5 eggs (room temperature)
1 teaspoon bicarbonate of soda
1 cup plain yoghurt
1 cup canola oil
3 heaped tablespoons honey

Method

Place flour and baking powder in a mixing bowl, and mix with a wooden spoon.

Place yoghurt in a separate bowl, add bicarbonate of soda and mix – it will rise.

To flour mixture, add eggs one at a time and beat with a wooden spoon in between each addition until combined to batter consistency. Now add yoghurt and mix.

Heat oil in a fry pan to a temperature of 180C. Using a dessert spoon, carefully spoon a small amount of batter (the size of a walnut) and drop into the hot oil. They will only take a few seconds on each side to cook.

Once cooked, drizzle with honey and serve – delicious!