Breakfast Berry Crumble
Servings: 4
Prep Time: 10 minutes
Total Time: 1 hour
Dairy free, wheat free, refined sugar free recipe.*
Equipment
● Medium sized bowl
● Oven
● Small baking dish
● Measuring cups and spoons
● Spoon
Ingredients
● 4 cups mixed berries fresh or frozen
● 1 cup rolled oats wheat free, organic
● ½ cup flaked almonds
● 2 tbsp brown rice flour
● 3 tbsp pure maple syrup
● 3 tbsp macadamia oil
● 2 tsp vanilla extract
Method
1. Preheat the oven to 180 degrees Celsius.
2. In a medium sized bowl add the oats, flaked almonds and brown rice flour.
3. Tip the macadamia oil, vanilla extract and maple syrup into a small bowl or cup. Whisk together to combine.
4. Pour oil mixture into oat mixture and stir to combine, using the spoon to push the mixture together as you stir.
5. Add the berries to a small baking dish and sprinkle crumble mixture evenly over the top.
6. Place in oven and bake for 50 minutes or until top is golden brown and crispy.
7. Serve straight away with yoghurt.
Buckwheat Porridge
Serves 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Wheat free, dairy free, refined sugar free.*
Ingredients
● 1 cup buckwheat groats
● 3 cups water
Toppings
● Pure maple syrup or raw honey
● Milk of choice
● Fresh Figs or other seasonal fruit, sliced
● Toasted almond flakes
Method
1. Add the buckwheat groats and water to a saucepan and bring to a boil. Place the lid
on and reduce to low and simmer for 10 minutes, stirring occasionally.
2. To serve, add buckwheat porridge to a bowl, top with milk of choice, maple syrup or
honey, sliced figs and toasted almonds.
Healthy Oat Flour Pancakes
Servings: 15 Pancakes
Prep Time: 10 minutes
Total Time: 20 minutes
Dairy free, wheat free, refined sugar free recipe.*
Equipment
● Mixing Bowl
● Measuring spoons and cups
● Whisk
● Frypan
Ingredients
● ¾ cup oat flour
● ½ cup buckwheat flour
● ¼ cup tapioca starch
● 2 tsp baking powder aluminium free
● 1 egg
● 1 tsp vanilla extract
● 1 cup soya milk or other plant based milk
● extra virgin olive oil for frying
Method
1. Seive oat flour, buckwheat flour, tapioca starch and baking powder into a bowl. Whisk to combine and then form a well in the centre using the back of a spoon.
2. Crack egg into centre of the well and then add vanilla extract.
3. Gradually start pouring milk into the centre of the well while whisking to combine at the same time. Whisk mixture in the centre of the bowl so that the wet ingredients gradually pull in the dry ingredients. Continue this process until the dry ingredients are fully incorporated into the mixture.
4. Drizzle extra virgin olive oil into a frypan on a medium heat and swirl around to coat the base of the frypan. Once the pan is heated, begin adding portions of batter, frying around 3 pancakes at a time.
5. Once the bubbles start to rise to the top of the pancakes it is time to flip them over. Cook on the second side until golden brown and then transfer to a plate. Cover with a clean tea towel while frying remaining batches.
6. Once all pancakes are cooked, serve as desired.
Porridge with Baked Rhubarb & Pistachios
Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Dairy free and refined sugar free.*
Ingredients
● 2 cup rolled oats
● 6 cups water
● 2 tsp vanilla extract
● 4 stems rhubarb, cut into 4 inch pieces
● 2 tbsp pure maple syrup
● 2 tbsp water
● 1 knob ginger, thinly sliced
To Serve
● Yoghurt
● Pistachios, roughly chopped
Method
1. Preheat oven to 180 degrees Celsius.
2. Place sliced rhubarb in a small baking dish. Top with 2 tablespoons of water and maple syrup and stir to combine. Scatter ginger slices across base of dish. Place the baking dish into the oven and bake for 20 minutes. Once baked, remove from the oven and set aside.
3. Meanwhile, add the rolled oats and 6 cups of water to a large saucepan. Bring to a boil. Once boiling, reduce to a simmer and stir frequently until the oats have completely absorbed the water. Once oats are soft and creamy, turn off the heat.
4. To serve, spoon porridge into bowls and top with yoghurt, rhubarb and chopped pistachios.
Note: any leftover porridge can be stored in the fridge for 2-3 days and re-heated as desired.
Store leftover rhubarb in a sealed container in the fridge for up to 4 days.
Almond Flour Crepes
Servings: 15 crepes
Prep Time: 5 minutes
Total Time: 40 minutes
Gluten free, dairy free, refined sugar free.*
Equipment
● Mixing Bowl
● Whisk
● Measuring cups and spoons
● Frypan
● Butter Knife
Ingredients
● 1 cup buckwheat flour
● 1 cup almond flour or blanched almond meal
● ¼ cup tapioca starch
● 2 tsp baking powder
● 3 eggs
● 2 ¼ cups soy milk or other plant based milk
Method
1. Sieve buckwheat flour, tapioca starch and baking powder into a large mixing bowl.
2. Add almond flour or blanched almond meal and whisk to combine.
3. Use a spoon to form a well in the dry ingredients.
4. To the centre of the well crack in 3 eggs.
5. Use a whisk to gently whisk the eggs to break up the yolks, without incorporating the flour.
6. Slowly add the milk while whisking and gradually incorporating flour. Once the mixture is just combined, stop whisking and set aside.
7. Place a medium sized non-stick frypan onto the stove top and bring to a medium heat. Grease with butter or olive oil.
8. Once the pan is hot pour in about ¼ cup of the mixture. Immediately swirl the pan around in a circular fashion so that the mixture spreads out into a thin round crepe.
9. Once bubbles start to form, use the back of a butter knife to very carefully peel the sides of the crepe away from the pan. Gently lift up a side to see if the crepe is cooked underneath – once the bottom side is golden brown, use the butter knife to flip the crepe over.
10. After one – two minutes, check the second side and if it is golden brown then slide the crepe onto a dinner plate. Top with a clean tea towel to keep warm while frying remaining crepes by repeating these steps.
11. Serve crepes warm with toppings of choice.
Carrot Cake Baked Oats.jpg
Serves 8
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Dairy free, wheat free and gut friendly.*
Equipment
● 2 mixing bowls
● Baking dish
● Whisk
● Measuring cups and spoons
Ingredients
● 2 cups organic rolled oats
● ⅔ cup walnuts roughly chopped
● 2 carrots grated
● ½ tsp nutmeg
● 2 tsp cinnamon powder
● ¼ tsp cardamom powder
● 1 tsp baking powder aluminium free
● ¼ tsp sea salt
● 2 cups almond milk or plant based milk of choice
● ⅓ cup maple syrup or honey
● 2 eggs or flax eggs
● 3 tbsp coconut oil melted
● 2 tsp vanilla extract
Method
1. Preheat oven to 180 degrees Celsius.
2. In a large bowl add rolled oats, walnuts, grated carrot, cinnamon, nutmeg, cardamom, salt and baking powder. Stir to combine.
3. In a medium sized bowl whisk together milk, eggs, coconut oil, maple syrup and vanilla.
4. Pour wet ingredients into dry ingredients and stir until well combined.
5. Into a greased baking dish, pour in baked oats mixture and spread out evenly with a spoon.
6. Place in oven and bake for 45 minutes or until golden brown on top. Serve topped yoghurt of choice
JEWELYN BUTRON
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