Ingredients

  • 3/4 cup gluten free oats/blend dry, to become a flour
  • ¼ cup brown rice flour
  • 1 cup shredded coconut
  • 1/2 cup raw cane sugar/xylitol
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/3 cup sultanas
  • 1/3 cup chopped dried apricots
  • 3/4 cup almond milk/rice milk
  • ¾ tsp gluten free baking powder
  • 1 egg

Method

Preheat oven to 180°C/160°C fan-forced.  Grease a 3cm-deep, 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

Combine both flours, coconut, sugar, pumpkin seeds, sunflower seeds, sultanas and apricot in a bowl.

Whisk milk and egg together in a jug.  Add to flour mixture.  Mix to combine.

Spoon mixture into prepared pan.  Smooth top.

Bake for 25 to 30 minutes or until firm.  Stand slice in pan for 15 minutes.  Turn out on to a wire rack to cool completely.  Cut into 18 pieces.  Serve.

Benefits: mung beans are a powerful toxic metal chelator as is coriander, beans are phyotoestrogens so balance hormones and aid digestion.

Ingredients

  • 1 1/2 cup of mung beans, soak for 20 mins and then cook until soft
  • 1 bunch of fresh coriander
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • juice of 1 lemon
  • olive oil until consistency is soft, to taste
  • mineral salt and pepper

Method

Put mung beans and all the other ingredients together into a blender.

Whilst blending pour olive oil into chute and watch as the beans become a nice dip consistency.  Stop to taste, add salt and pepper, more cumin and lemon juice if you wish.  Blend again.

Enjoy with crudités.

Ingredients

  • 14oz gluten free oats
  • 2oz sunflower seeds
  • 4oz walnuts
  • 4oz unsweetened coconut flakes
  • 1oz sesame seeds
  • 2oz pumpkin seeds
  • 4oz apple juice, can use nut milk for lower sugar impact
  • 1/4pt water
  • 1/4pt flaxseed oil or coconut oil or olive oil
  • 1 tsp natural vanilla essence
  • 2 tsp cinnamon

Method

Bake in oven at 190°C for 20-30 mins or until golden brown.

Mix oats with apple juice and oil, then stir in rest of ingredients, place on baking tray and stir a couple of times during baking to ensure all becomes toasted.

After baking and cooled, an option to add chopped dried fruit: apricots/prunes/raisins.

Enjoy with greek natural yoghurt or coyo topped with berries!

A great breakfast for little people.

Adding a tablespoon of ground seed mix to the batter gives added minerals and essential fats.  Buckwheat is a clean gluten free flour with none of the refined flour issues that sorghum, potato starch or tapioca flours have.  Rich in magnesium it is a great start to the day.

Ingredients

  • 75g buckwheat flour
  • 25g brown rice flour
  • 2 large eggs/egg substitute
  • 200ml unsweetened almond milk or rice milk
  • 75ml water
  • 2 tbs melted butter/coconut butter
  • A little extra butter to cook with

Method

In a large mixing bowl sieve the flours.

Then make a well in the centre and add the eggs, water and milk, slowly whisk ingredients together.

Add the ground seeds stirring again until a smooth batter is formed, then when you’re ready to cook the pancakes add the melted butter and stir again.

Cook in a frying pan using one to two tablespoons of the batter.

Serve with coconut nectar or manuka honey.  Add cinnamon to aid blood sugar balance.

Delicious with natural yogurt and favourite berries with extra nuts and seeds as a topping!!