This recipe is based off the buckwheat pancakes I posted a few days ago but in a single portion and its now gluten free, dairy free, refined sugar free, low fructose and NO eggs!! And I prefer them! Yummy! And so easy to make.
1/4 cup rolled oats
1/4 cup milk of your choice (I used ricemilk)
1/4 cup buckwheat flour
1 tsp aluminium free baking powder
Pinch of himalayan salt
1 T coconut oil (melted)
1 chia egg (1 T chia meal in 3 T water..sit for 5 mins in fridge)
1-2 T brown rice syrup
1/2 tsp xanthan gum (optional)
Coconut oil to cook
Pour milk into oats and sit for 10 minutes. Add rest of ingredients except xanthan gum and mix. Sprinkle in xanthan gum and stir a few times quickly. The xanthan gum is optional. This recipe should work without it but haven’t tried it yet.
Cook until golden brown on either side and serve with your choice of berries, syrup and yoghurt. I had mine with maple and brown rice syrup and fresh tart plums from the garden.
Heat coconut oil in pan until hot and make 3 big round pancakes. The mixture will be thick and easy to shape.
Today I’m making tangy, crunchy Sauerkraut. This delicious, cultured sidedish provides lots of gut-loving bacteria enabling good digestion. If you love the crunch of raw veges but your gut struggles, fermented veges are the way to get all that nutrition and fibre into you!
Recipe credit Elaina Love – Pure Joy Academy
Yields 4 cups
1 head cabbage, red or green
1/2 – 1 tsp high mineral salt (hinalayan ir celtic)
1/2 cup lemon juice or 3/4 cup lime juice
4 T dried dill or 1/2 cup fresh dill chopped
2 T caraway seeds
4-8 cloves garlic crushed
1. Slice the cabbage using the 1mm setting on mandolin or food processor or cut paper thin with a knife.
2. Mix all ingredients together and massage with hands. Continue to work until liquid starts to release.
3. You may need to rest so leave the cabbage for 1/2 an hour and come back to it until when you press on the cabbage, the liquid rises to the top.
4. Place in a jar and press down until the liquid rises above the cabbage. The juice may sink back down. This is ok.
5. Place a lid or towel on jar and let set for 1-4 days at room temperature depending on desired sourness.
6. Once sauerkraut is ready, store for up to 8 months in fridge.
Thanks to Ma for the recipe for this superfood pie, and pics – love your work!
This is a nutritious and yum take on the traditional quiche – but all whole food, dairy, gluten and sugar free – and full of veggies, good protein from the chickpeas, fat from the eggs, carbs from the veggies and rice flour. The crust on this pie is so versatile – you could vary the filling – make it your own!
1.5 cups of cooked chickpeas or one can well rinsed
quarter cup brown rice flour
2T tapioca flour
3/4 t baking powder
2T Olive oil
good pinch of salt
Whizz chickpeas then add rice flour, tapioca flour, baking power mix well then add salt and oil. Gently press into a lightly oiled baking dish. Cook on 160C for approx 8mins no longer than 10minutes (you just need the base to set in order to hold the filling if you over cook it, it will harden and then crack (filling leaks out!)
2 cloves of garlic
3 T olive oil
1/2 cup almond milk (or milk of your choice)
Good handful of spinach
handful of fresh herbs (eg parsley, coriander or basil)…or combination of these
salt and pepper
1 tsp tumeric
1/2 tsp cumin
3 tomatoes or 1cup of cherry tomatoes
Whizz garlic and onion (or finely chop), add olive oil, saute.
Whizz eggs, milk, add finely grated courgette, carrot and herbs ( I blitz in thermomix). Mix in garlic and onion, spices and season with salt and pepper. Pour into crust, top with sliced tomatoes.
Cook 180 C for approximately 45 mins.
Enjoy with fresh salad and a selection of raw vege sticks with homemade hummus
“According to Ayurveda, chronic or excessive stress would deplete a precious substance in the body called ojas. Ojas is said to be the physiological expression of consciousness, in charge of immunity, reproduction, beauty, and the overall health and well-being of the individual.”
1 cup almonds
1.5 cups dates
1 T vanilla essence
2T lemon zest
1 1/4 cup shredded dried coconut
3/4 tsp sea salt
1/4 cup cashews
1/3 cup lemon juice
2.5 T coconut oil
1T sweetener (honey, stevia, maple syrup)
Place almonds in processor and whizz into a fine powder. Add dates, vanilla, lemon juice and zest and whizz again until mixture starts to stick together. Mix in coconut and salt. Press into tray and refrigerate.
Blend together icing ingredients and spread over base.
I like to cut this into small pieces and freeze for instant treats!
2 x 400g cans chickpeas
10 T of reserved chickpea liquid
5-6 tsp tahini
4-5 cloves garlic
1 tsp crushed seasalt
6 T extra virgin olive oil
5 T lemon juice
Handful of coriander or parsley leaves
Rinse chickpeas in cold water & tip into food processor. Add all ingreds except oil. Blend then add oil in slowly until reaches desired consistency. Add more reserved liquid or oil if required.
Optional : add in steamed pumpkin, kumara or sundried tomato, roasted capsicum for other taste sensations!