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Basic Gluten Free Loaf

Written by lee on . Posted in Breakfast, Recipe Book

2½ cups blanched almond flour
½ teaspoon baking soda
1 tsp bicarb of soda
3 eggs beaten
1 tsp stevia powder
½ teaspoon apple cider vinegar
pinch sea salt

Preheat oven to 180 degrees celsius
Grease a small loaf pan
Combine dry ingredients in a bowl
In a separate bowl place eggs and apple cider vinegar and combine
Add wet ingredients to dry and stir
Spoon the mixture into loaf pan
Bake for 50 mins until set
Cool on wire rack

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Spinach Bread

Written by lee on . Posted in Breakfast, Recipe Book

(see video here)

  • 6 packets frozen chopped spinach, thawed and drained (no additives) 
  • 1 egg, beaten 
  • 1 tsp crushed garlic 
  • Salt and freshly ground black pepper

Preheat oven to 200 degrees celsius
Grease baking tray or ceramic roasting pan
Mix together spinach, eggs, and garlic in a bowl
Season with salt and pepper
Spoon mixture into prepared pan and flatten, pressing down with fingers
Bake for 15- 20 minutes or until set
Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles
Use a spatula to remove individual slices from pan
Wrap slices in freezer wrap and freeze until ready to use

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Simple Golden Egg Bread

Written by lee on . Posted in Breakfast, Recipe Book

  • 6 egg whites 
  • 4 egg yolks 
  • pinch salt 
  • 1/2 cup pureed vegetables

1. Beat egg whites with salt until firm
2. Blend together the yolks and pureed vegetables until liquefied
3. Fold yolks into whites and spread into a paper lined baking tray
4. Bake at 150 degrees Celsius for 30 minutes
5. While still hot from the oven, use a flat spatula to remove the bread from the sides of the dish and turn it out.
6. Separate it from the paper on the bottom and return it to the dish bottom side up. Bake this side for an additional 10 minutes
7. Remove from the oven and let cool then slice into 8 slices.  Refrigerate

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Buckwheat Flap Jacks

Written by lee on . Posted in Breakfast, Recipe Book

Makes 4 pancakes

  • 1/2 cup buckwheat flour 
  • 1 teaspoon baking powder 
  • 1 egg 
  • 4 drops liquid stevia 
  • 1 cup water or almond or rice milk Coconut Oil for frying 

Mix flour and baking powder well in a large jug
Add the egg and milk and combine to remove any lumps
Heat small frying pan on high, with coconut oil and carefully pour in batter, swirling to cover pan in a thin layer of pancake
Reduce heat slightly and when browned flip to brown other side
Enjoy with warm berry compote and cashew nut cream

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Quinoa Porridge

Written by lee on . Posted in Breakfast, Recipe Book

Serves 2

  • 1 cup quinoa 
  • 1/2 tsp sea salt 
  • 1 tsp cinnamon 
  • 8 drops stevia liquid concentrate 
  • 1 TBS coconut oil or butter (if tolerated) 
  • Almond milk to serve 

Bring 2 cups of water to boil in a wide saucepan
Add quinoa, sea salt, cinnamon, stevia and butter/coconut oil
Cover and reduce heat and simmer for 12 minutes
Remove from heat and scoop into a bowl add almond milk and enjoy

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Scrambled Eggs with Lemon, Basil and Tomato

Written by lee on . Posted in Breakfast, Recipe Book

Serves 2

  • 1 TBS Olive Oil,
  • 3 whole eggs, 
  • 1 TBS filtered water 
  • 1 TBS lemon rind, 
  • 10 Fresh basil leaves washed, 
  • 6 cherry tomatoes halved, 
  • Sea salt, to taste, 
  • Drop of olive oil for garnish

In a bowl, combine eggs, water, sea salt and whisk until light and fluffy
Using a non-stick frying pan, over low to medium-low heat, warm oil
Add eggs and flick them around the pan so they don’t stick to the bottom
Now it’s time to sprinkle in the sea salt and lemon rind
Garnish a breakfast plate with basil leaves and tomatoes with a drop of olive oil
Tumble eggs onto the side

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Mini Frittatas with Spinach and Tomato

Written by lee on . Posted in Breakfast, Recipe Book

Makes 6 Frittatas

  • 1 Brown Onion 
  • 6 Organic Eggs 
  • 3 TBS almond milk 
  • 6 vine ripened cherry tomatoes quartered 
  • Handful rocket or spinach chopped 
  • 1 TBS Olive oil for frying 
  • Salt and pepper to taste

Preheat Oven to 175 degrees celsius
Chop and then fry onions in olive oil until caramelised
Blend eggs and almond milk until light and fluffy in a blender
Place all ingredients together season and divide mixture into a six cup muffin pan
Bake for 20 minutes
Remove from muffin pan and let cool

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Fluffy Omelette

Written by lee on . Posted in Breakfast, Recipe Book

One of our members Lea Wilding shared this wonderful way to make fluffy omelettes which is a big hit with her family.

  • 2 eggs separated 
  • Beat egg white stiff then fold in yolks, 
  • salt and pepper and 
  • 1 tbs cold water. 

Fold in quickly then cook in pan with a small amount of butter, flipping over when bottom turns golden brown, cook till both sides are brown.

Lea's brother likes cooked bacon, tomato and onion mixture placed on top. Lea has hers plain with only 1 yolk with parsley added to egg white mixture. Her husband prefers having his with cooked chicken with melted cheese and her mum likes prawns and coriander.

Its a versatile dish to have anyway you like!

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Gluten Free Nut Loaf

Written by lee on . Posted in Breakfast, Recipe Book

Makes 1 loaf

  • 150 g (51/2 oz/11/2 cups) almond meal 
  • 30 g (1 oz/1/4 cup) walnuts, coarsely chopped 
  • 1/4 teaspoon gluten-free baking powder 
  • 1 teaspoon ground cinnamon 
  • 95 g (31/4 oz/3/4 cup) arrowroot (tapioca) flour 
  • 1/2 teaspoon sea salt 
  • 3 organic eggs 
  • 1/2 teaspoon stevia powder 
  • 3 tablespoons grape seed oil 
  • 2 tablespoons coconut Milk 
  • 1 teaspoon apple cider vinegar 

Preheat the oven to 180ºC (350ºF/Gas 4).
Grease a 20 x 9 cm (8 x 31/2 inch) loaf (bar) tin.
Put the almond meal, walnuts, baking powder, cinnamon, arrowroot flour and salt in a large bowl and mix well with a wooden spoon.
Crack the eggs into a separate bowl and whisk using an electric mixer until pale and fluffy, about 11/2 minutes.
Add the stevia, grape seed oil, coconut milk and vinegar and mix gently.
Pour the mixture into the dry ingredients and stir to combine.
Spoon the mixture into the greased tin and bake for about 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
Remove the bread from the oven and leave to cool in the tin for a few minutes, before turning out onto a wire rack to cool completely.
Enjoy the bread melt-in-the-mouth warm, or at room temperature with your favourite topping.

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Frittata with Onions and Rosemary

Written by lee on . Posted in Lunch, Recipe Book

  • 50g Butter plus 1 tsp. extra
  • 3 large brown onions, sliced
  • 1 TBS fresh rosemary, chopped
  • 8 free range eggs
  • 2 TBS Extra Virgin Olive Oil
  • Sea Salt and freshly ground pepper to taste

 

Melt butter in frying pan and cook the onions and rosemary over low heat until sweet and brown
Beat eggs salt and pepper and then stir through the onions
Wipe frying pan clean and add oil and extra butter
Pour in egg and onion mix and cook over lowest flame until egg is set
Place Frittata pan under grill when set to crisp up the top

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