In need of a yummy morning or afternoon snack?! Here is a scone recipe I randomly made up but which turned out really well! (phew!)
1tbsp of a good quality organic butter or spread
1/2 cup of coconut sugar (read about the benefits of coconut sugar here)
1tbsp hot water
Approx 170g of cold, cooked pumpkin
2 cups of wholemeal flour
1.Preheat oven to 180C
2.Blend the spread, hot water and coconut sugar together
3.Beat in the egg and pumpkin
4.Stir in flour
5.Use two large spoons to place rounds of the mixture onto a greased tray
6.Bake for 10-12 minutes
Yesterday I blogged about how to use the pulp left over from juicing vegetables. If you’ve tried making your own almond milk (Past blog with instructions here) you will have some almond pulp left over from the process. Use it to make some yummy Almond Pulp Pancakes!
You will need
3/4 cup buckwheat flour
1/4 cup almond pulp
1/4 cup almond meal
1/2 cup of almond milk
Pinch of cinnamon
Mix all ingredients together to form a pancake batter. Cook as usual when making pancakes. Serve with fresh berries, homemade sugar-free ice cream or whatever takes your fancy!
I often make vegetable juices at home and put the pulp into my Bakashi bin to try and minimise waste. Recently though I’ve been wondering how I might use the pulp in some cooking. So, I randomly made up a recipe to make muffins with the pulp, buckwheat flour and cheese. Random!
These are the veggies I used in the juice I was making…..2 cucumbers, 3 carrots, broccoli, 1 beetroot, 1 orange and a few celery sticks
This is my juice 🙂
This is the bowl of pulp! I removed the larger chunks.
You will also need….
2 Cups of Buckwheat flour
1 1/4 cups of unsweetened almond milk
1/2 tsp baking powder
1 cup of grated tasty cheese
This is what it looked like when all mixed together
Mix everything together and spoon into muffin trays. Bake at 170 degrees celcius for about 15minutes.
Top with extra goodies such as pepitas, sesame seeds or chia seeds.
Makes approx 20 muffins.
This is a great snack to have with a cuppa on these winter afternoons.
I modified the recipe from I breath…I’m hungry…. http://www.ibreatheimhungry.com/2011/10/lemon-chia-cake.html
2 Tablespoons Chia Seeds1/4 cup freshly squeezed lemon juice
1/2 teaspoon grated lemon rind1/2 cup of almond milk
1/2 cup of coconut oil
1/4 cup Natvia
1/4 cup almond meal1 1/2 cup buckwheat flour1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 160 degrees celcius.Combine the chia seeds, lemon juice, and almond milk. Let stand for 15 minutes.
Cream together coconut oil and sugar. Slowly add the chia seed mixture and blend well. Add the dry ingredients and blend until just combined.
Scrape into greased 8 inch loaf pan and bake at 180 degrees for approx 30 minutes or until golden.
Upon removing from the oven combine 1tbs Natvia and 1/3 cup of lemon juice and pour evenly over the top. Allow to cool slightly before slicing.
Looking for a quick snack that packs in a stack of vitamins and minerals?! Here’s some ideas….
Simple Green Smoothies (http://simplegreensmoothies.com/30-day-challenge) has a fantastic monthly challenge where they send you great recipes (and the shopping list you will need) for delicious smoothies!
Some of my favourites to add to smoothies are…..
Great source of calcium and the amino acid tryptophan and excellent anti-inflammatory.
Supports the endocrine systems and hormonal balance
A complete food containing B Vitamins and high in protein
Great way to add extra good fats to your diet
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Rhubarb Crumble is a delicious autumn treat. Rhubarb has high levels of calcium, lutein (supports eye and skin health), Vitamin K and antioxidants
To make this healthy version you will need the following:
*Rhubarb cut into chunks
*A couple of tea spoons of Natvia
Place the rhubarb, natvia and 1/2-1 cup of water in a pan. Cook rhubarb until soft.Place rhubarb into ramekins. Mix spelt flour with butter to forma the crumble. Cover the rhubarb with the crumble mixture and cook in the over for approx 15mins.
For the freshest, best tasting and free of nasties pasta….make your own!
You will need
- 2 cups spelt flour
- 3 eggs, at room temperature
- 1 pinch salt
Sift the flour and salt.
Beat the eggs
Make a well in the flour and then stir in the eggs
Finish mixing with hands and then knead on a lightly floured surface. Knead until the mixture comes together
Cover in cling wrap and allow to rest for 20 minutes.
Roll with a pasta press or rolling pin.
To make the sauce seen here, roast a variety of vegetables in the oven. Heat a tin of diced tomatoes in a pot on the stove with garlic and basil mixed through. Once hot, add the roast vegetables and cook for a couple of minutes.