Smashed Avocado on Gluten Free Toast

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Ingredients:

  • 2 slices GF toast
  • ½ large avocado
  • Fresh lemon juice
  • 1 tbs. finely chopped onion
  • 1-2 tsp chopped herbs
  • Sesame seeds
  • Pinch dried chili flakes
  • Pinch salt and pepper

Preparation:

  1. In a small bowl roughly mash avocado with lemon juice. Stir through spring onion and herbs. 
  2. Toast bread to liking. 
  3. Serve avocado on top of toast, sprinkle with sesame seeds and chili flakes and season with salt and pepper. 
  4. lightly golden on top. 

Grain Free Peanut Butter Bread

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Ingredients:

  • 1 cup natural peanut butter
  • 6 large eggs
  • 3 tbs. coconut flour
  • 1 tsp. baking powder

Preparation:

  1. Pre-heat fan-forced oven to 180°C. 
  2. In a medium bowl whisk together eggs and milk. Mix in banana. 
  3. Add almond meal, baking powder, vanilla and cinnamon and combine well.
  4. Stir through walnuts. 
  5. Spoon into a greased muffin tray. Bake in oven for 20-25 minutes or until cooked through.

Banana Nut Muffins

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Ingredients:

  • 3 large eggs
  • ¼ cup almond or coconut milk
  • 1 ½ cup mashed banana
  • 2 cups almond meal
  • 1 tsp gluten free baking powder
  • 1 tsp. vanilla powder
  • ½ tsp. cinnamon
  • ½ cup walnuts

Preparation:

  1. Pre-heat fan-forced oven to 180°C. 
  2. In a medium bowl whisk together eggs and milk. Mix in banana. 
  3. Add almond meal, baking powder, vanilla and cinnamon and combine well.
  4. Stir through walnuts. 
  5. Spoon into a greased muffin tray. Bake in oven for 20-25 minutes or until cooked through.

Apple Crumble Parfaits

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Ingredients:

  • 2 large green apples
  • 1 tsp. coconut oil
  • ½ tsp. cinnamon
  • Pinch nutmeg
  • 150g coconut yogurt
  • Crumble:
  • ½ cup almond meal
  • ½ cup organic coconut
  • 1 tbs. coconut oil
  • 1 tbs. almond butter
  • ½ tsp. cinnamon
  • Pinch nutmeg
  • 2 tbs. flaked or slivered almonds

Preparation:

  1. Begin by making crumble - pre-heat fan-forced oven to 170'C. Melt coconut oil with almond butter in a small saucepan. 
  2. In a mixing bowl combine almond meal, coconut, vanilla, cinnamon and nutmeg and pour in melted oil/almond butter. Combine well. Stir through flaked almonds.
  3. Spread crumble onto a baking tray and bake for 10-12 minutes or until golden. (Check half way to prevent burning). 
  4. Meanwhile melt coconut oil in a small saucepan, add apples, cinnamon and nutmeg. Cook over low-medium heat and stir frequently until apples are softened. 
  5. Assemble parfaits in glasses with layers of apple, yoghurt and crumble and repeat. 
  6. Serve warm or place in fridge to chill. 

Paleo Granola

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Ingredients:

  • 2 cups mixed nuts
  • ½ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 1 tbs. pure maple syrup
  • 1 tbs. extra virgin coconut oil
  • 1 tsp. ground cinnamon
  • ½ tsp. vanilla powder
  • 1 cup coconut flakes

Preparation:

  1. Pre-heat fan-forced oven to 150ºC.
  2. In a large mixing bowl mix together nuts, pumpkin seeds and sunflower seeds. 
  3. In a small bowl combine maple syrup with melted coconut oil. Pour into bowl of mixed nuts and seeds and stir, ensuring dry ingredients are well coated. 
  4. Add cinnamon and vanilla powder and mix well. 
  5. Add coconut flakes and stir through. 
  6. Spread mixture evenly onto a tray lined with baking paper. Bake in oven for 10 -12 minutes or until lightly golden.  Check after 6 - 8 minutes to ensure muesli is not burning and gently mix around if needed. You can also bake in 2 smaller batches. 
  7. Remove from oven and allow to cool. 
  8. Store in an airtight container in a cool, dry place. 

Egg Broccoli Muffins

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Ingredients:

  • 6 large eggs
  • 2 tbs. nut milk or plant based milk
  • 12 sweet cherry tomatoes
  • 4-5 broccoli florets
  • 2 spring onions
  • Pinch of salt+ cracked black pepper

reparation:

  1. Pre-heat fan-forced oven to 180°C. 
  2. In a medium mixing bowl whisk eggs with nut milk. 
  3. Add tomatoes, broccoli, spring onions, salt and pepper and mix to combine. 
  4. Spoon mixture into muffin cases or a greased muffin tray.
  5. Bake in pre-heated oven for 20-25 minutes or until lightly golden on top. 

Mini Savory Turmeric Pancakes with Avocado Cream

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Ingredients:

  • ½ cup natural almond meal
  • 2 tsp. organic tapioca flour
  • 1 tsp. organic coconut flour
  • ½ tsp. baking powder
  • ¼ cup coconut or plant based milk
  • 1 tbs. mashed cooked pumpkin
  • 2 tsp. organic dried herbs
  • 1 spring onion
  • Pinch of salt and black pepper
  • Pinch organic turmeric and nutmeg
  • Olive oil for frying

Preparation:

  1. In a small mixing bowl combine dry ingredients; almond meal, tapioca flour, coconut flour, baking powder, dried herbs, pepper, salt, nutmeg and turmeric. Mix to combine.  
  2. Add milk and mashed pumpkin. Mix to combine well. (If your mixture is too wet, allow to stand for a few minutes). 
  3. With your hands gently shape tablespoon portions of the mixture into 6 mini patties.  
  4. Cook on a heated and oiled frying pan for approx. 2 minutes each side or until lightly golden.  
  5. To make avocado cream, mash avocado with coconut yoghurt and lemon juice until combined.
  6.  Serve avocado cream on top of warm pancakes.

Flourless Pancakes

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Ingredients:

  • 2 large eggs
  • ½ cup mashed banana
  • ¼ avocado
  • ¼ tsp. ground cinnamon
  • ¼ tsp. pure vanilla powder
  • Coconut oil for frying

Preparation:

  1. Whisk eggs, banana and avocado well until well combined. Alternatively, lightly pulse in a blender. 
  2. Heat oil in a frying pan over low - medium heat.
  3. Spoon small pikelet size portions of batter into frying pan and cook for 1 - 2 minutes over medium heat. 
  4. Flip carefully and cook for another 1 - 2 minutes or until cooked through.

Organic Bacon and Egg Burger

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Ingredients:

  • 4 large eggs
  • 1 cup baby spinach
  • 4 slices organic short cut bacon
  • ½-1 avocado
  • Olive oil for frying

Preparation:

  1. In a large frying pan fry eggs in oiled egg rings until cooked to liking. Remove from rings and set aside. 
  2. Sauté baby spinach in olive oil for 1 minute or until wilted. Set aside. 
  3. Cook bacon to liking. Set aside.
  4. Assemble burger by stacking one egg with avocado, bacon and spinach and top with second egg. 
  5. Serve as is or with our homemade sugar free tomato sauce