Recipes

  • LEMON AND SULTANA DROP SCONES

    Drop Scones, also known as Scotch pancakes, are so easy to make, that they are perfect for those times when you want something warm and quick – such as breakfast time.

    Ingredients

    25g organic sultanas

    200 g gluten free self-raising flour

    2 eggs (lightly beaten)

    280ml almond milk

    ¾ teaspoon of stevia

    Coconut oil for frying

    20ml lemon juice

    Organic raw honey and/or organic plain yoghurt to serve

     

     

    1.            Put all the ingredients into a bowl and beat until a smooth batter is achieved.

    2.            Heat a small amount of oil in a non-stick frying pan.

    3.            Once the pan is nice and hot Take a tablespoonful of the mixture and carefully spoon into the pan.

    4.            Cook for 3–4 minutes and then use a spatula to loosen the edges of the drop scone..Check it is cooked on the underside before carefully flipping it over.

    5.            Cook each scone until it is golden brown on both sides. Serve with a dollop of organic raw honey and /or organic plain yoghurt. 

  • CARROT AND DATE MUFFINS

    Gluten free muffins that are quick, easy and delicious!

    Ingredients

    2 medium organic carrots, finely grated

    170g chopped and pitted organic dates

    150g organic raw honey

    110g butter (at room temp)

    2 Eggs

    210g gluten free flour

    1 ½ tsp gluten free baking powder

    56ml cold pressed olive oil

    1/2 tsp salt

    ½ grated organic apple

    ½ teaspoon cinnamon

    Crushed walnuts for topping (optional)

     

    1.    Begin by combining the grated carrot, chopped dates and crushed walnuts in a small bowl.  Next add the olive oil and honey.

    2.    Add the eggs and mix everything together well.

    3.    In a large bowl combine the flour, baking powder, salt and cinnamon.

    4.    Add the carrot date mixture to the dry ingredients and mix together well.

    5.    Spoon the muffin batter into 9 baking cases lined inside a muffin tray.

    6.    Bake for 15-20 minutes.

  • JOHNNY CAKES

    These ‘cakes’ are in fact cornmeal pancakes originating from the US.  Naturally gluten free, they can be dressed with fruit and honey, and flavoured with your choice of seasonings.  Flaxseeds add extra nutrition and texture.

    Ingredients

    280g fine-ground yellow or white cornmeal

    1 ¼ teaspoons of stevia

    1 1/2 teaspoon salt

    450ml of boiling water

    112ml of almond milk

    1 teaspoon of flaxseeds

    Butter (for the pan)

     

    1.            In a medium bowl, whisk together cornmeal, stevia and salt. Pour in boiling water and mix until you form a paste.

    2.            Gradually add in almond milk and  flaxseeds and  stir, stopping occasionally to check the consistency of the batter. It should feel like thin mashed potatoes. (You may not need all the milk, or you may need a little more to get the right consistency)

    3.            In a cast-iron pan or on a griddle, melt 1 tbsp butter. Spoon tablespoonfuls of the batter onto the skillet, spreading them out to about a 2-inch diameter. Cook on each side until golden brown, about 4-6 minutes. Make sure you have a generous layer of butter on the bottom of the skillet or griddle when making these so they soak up the flavour.

    4.            Serve warm with organic raw honey or your favourite pancake toppings.

  • BANANA DROP SCONES

    A simple recipe that is a delicious breakfast alternative

    Ingredients

    1 organic banana

    1 egg

    3 heaped dessertspoons of organic desiccated coconut

    1⁄2 teaspoon of cinnamon

    Coconut oil for cooking

    Organic mango to serve

     

    1.    Pre heat the oven to 180°C/350°F/gas mark 4.

    2.    Mash the banana in a bowl and then add the coconut, egg and cinnamon, mixing thoroughly.

    3.    Melt the coconut oil in a frying pan over a medium heat.

    4.    Take a tablespoonful of the mixture and carefully spoon into the pan.

    5.    Cook for 3–4 minutes and then use a spatula to loosen the edges of the drop scone..Check it is cooked on the underside before carefully flipping it over.

    6.    Cook each scone until it is golden brown on both sides. Serve with some mashed mango on the side.

  • CINNAMON HONEY POPCORN

    This recipe for homemade popcorn is an idea for a sweet gluten free snack 

     

    Ingredients

    60ml coconut oil

    2 tablespoons organic raw honey

    2 ½ teaspoons of stevia, plus extra for dusting

    70g organic popcorn kernels

    ½ teaspoon sea salt

    1 to 2 tablespoons cinnamon

     

    1.    Heat oil over medium-low heat with 3-4 kernels. When the oil and kernels begin to sizzle, add the remaining kernels and toss to coat. Once coated, sprinkle sugar on top and cover with a lid.

    2.    Every few seconds shake the pot back and forth so that no kernels burn (give it a good shake!) Continue to do this through the popping.

    3.    Once popping has slowed to hardly no sounds, remove from heat, sprinkle with sea salt, 1 tablespoon cinnamon, honey and extra sugar as desired. Give it a good shake to coat with cinnamon (but make sure you're doing this while it's still hot!)

    4.    This popcorn also keeps well in a plastic bag for a couple of days.

Pages

Phase 1

Monday

Breakfast: Homemade buckwheat pancake with quacamole spread on top

Snack: Handful of mixed seeds

Lunch: Pea and mint soup. Add in a little coconut milk to the water, peas and mint

Snack:... more