Denise Guray


Denise has always loved to cook
and eat. She has combined a busy day job with catering to a few select local cafes for many years. 

When she was diagnosed as a coeliac she found it difficult to find gluten free options that were healthy and delicious so YUMMEE GLUTEN FREE was born. 

Denise has a genuine passion for healthy eating and understands the benefits that good, whole nutritious foods can have on the body and mind. 

Denise is a qualified nutritionist, and is passionate about whole food cooking and passing on her knowledge to others.

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Yummee Peanut Butter Brownies


A slice of peanut butter heaven


150g unsalted butter; cut into cubes

130g coconut sugar

125g 70% chocolate; chips or cut up a block

100g buckwheat flour

100g quinoa flour

100g almond meal

pinch of salt

3 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

1 teaspoon vanilla  

2 eggs, beaten or egg substitute  

4 heaped tablespoons dried cranberries; separate them if they are stuck together

1 cup of Yummee Gluten Free Peanut Butter with Cinnamon ( any other Yummee Gluten Free Nut Butter would be a great swap) 


1 Preheat oven to 180C

2 Line a square cake tin with baking paper; see photo



Take a piece of baking paper a bit larger than your cake tin. Put the cake tin on top of the paper. Cut out the corners of the paper.



When the 4 corners have been cut away, don’t worry, you don’t need to be super accurate, put the paper inside the tin. 

3 Put the sugar and butter into a small saucepan and put over a low heat to melt. Stir to combine, don’t worry if all the butter doesn’t seem to combine. 



4 Put the Yummee Gluten Free Nut Butter and vanilla into a mixing bowl. You can do this by hand if you want. Beat together but don’t overbeat the Nut but as it will go oily. 


   5 Add the sugar and butter mix to the Nut Butter. 


5 Add the sugar and butter mix to the Nut Butter. 

6 Add the eggs, one at a time, beat to combine.

7 Mix flours , bicarb, baking soda and a pinch of salt together to combine and then add this to the Nut Butter mixture.



Cool a little 

8 Add the chocolate and cranberries and mix well. 


chocolate and cranberries     

chocolate and cranberries  


it should look something like this  

it should look something like this  

9 Put the mixture into the prepared tin, the mix is quite stiff.  Bake for 25-30 mins, a skewer will come out clean and it should looks a bit crusty on the top.

10 Cool in the tin for 10 mins then cut into squares. Let it cook completely in the tin. Store in the fridge for about a week. 




Serve at room temperature or warm up and serve with cream or ice cream for a Yummee dessert! 

Sweet Potato Falafels

Yummee Vegan Curry