2-Ingredient Egg + Banana Pancakes

2-Ingredient Egg + Banana Pancakes

Dairy-free, gluten-free pancakes. So simple to make and very tasty. Have them for breakfast or as a snack.

Ingredients

1 medium sized banana
2 medium sized eggs, organic and pasture-raised is best for your health
¼ tsp cinnamon, optional
¼ tsp pure vanilla extract, optional
sea salt or Maldon salt (my favourite for cooking with)
½ tsp extra-virgin coconut oil

Directions

Preheat a large skillet over a medium heat for 10 minutes. A nice medium heat is important: If the pan is too hot, the pancakes will burn, if it’s not hot enough, they won’t set.

While the pan preheats smash the banana with a fork and whisk in the two eggs and blend into a smooth batter. If you like your batter less lumpy, use a hand mixer on low setting and just until the banana and egg are combined nicely. Don’t over do it.

smashed banana whisked with eggs

Add 1/2 teaspoon coconut oil to the pan and spread it around with a spatula right before you add the batter. DON’T preheat the oil in the pan as it will get too hot and the pancakes will burn.

Using a 1/4-cup measuring cup, add your batter to the pan right after the coconut oil is melted. Cook for 2 minutes on one side and then flip and cook for another minute and a half or so. Don’t overcook as they can become rubbery.

pancakes cooking

Stack them up and drizzle with raw honey or maple syrup and serve with mixed berries. You could also serve with a little Greek yogurt or cashew cheese or tahini and lemon juice.

gluten-free, dairy-free pancakes with strawberries and maple syrup

Choc Raspberry Ripple

Choc Raspberry Ripple

When you are in need of a chocolate fix this is a super simple recipe that you can whip up and have ready to snack on in 30-60 minutes (depending on how well your freezer works). This recipe comes from Sarah Wilson’s recipe book ‘I Quit Sugar’. I have changed it slightly. To make a vegan version, drop the cows butter and either increase the coconut oil or use a block of coconut butter, but be sure to add in a pinch of salt.

Ingredients

cup frozen raspberries
cup shredded coconut (or coconut flakes for chunkier version. Make sure they have no added sugar)
cup coconut oil
80 g salted butter (I recommend from pastured raised cows). To make this vegan friendly replace butter with a chunk or 2 of raw organic cacao butter.
2 tbsp raw cacao powder (this is the raw form of cocoa. Buy in health food stores)
2 tbsp organic maple syrup (don’t buy the cheap version. Pay extra for the good stuff. It is low glycemic. Or use raw honey, but maple syrup has a slightly different flavour which is nice)
Remember to use a pinch of sea salt or Himalayan salt if you swap out the cows butter for the cacao butter

Directions

Line a dinner plate or baking tray with baking paper.

Scatter the berries and coconut on the plate or baking tray.

Melt the oil and butter in a saucepan or in the microwave (the coconut oil may take a little longer to melt, so add it first then the butter).

Stir in the cacao powder and syrup.

Pour over the berries and coconut, and pop into the freezer for 30 minutes until firm.

To serve, either break into shards or cut into wedges.

Tip: Be sure to use salted butter in this recipe – it gives a lovely kick.

Raspberry Chia Seed Jam

Raspberry Chia Seed Jam

Loaded with antioxidants and vegetarian sources of omega-3 fatty acids. This recipe comes from Elizabeth Rider, who is a girl after my own heart as she is into healthy, clean eating.

Ingredients

2 cups organic blueberries
1 tsp lemon juice
2 tbsp raw honey or maple syrup (more or less to taste)
2 tbsp chia seeds

Directions

Place the prepared fruit, lemon juice and honey in a small sauce pan over medium heat. Simmer 15 minutes until it bubbles and breaks down; use a potato masher or fork to mash fruit to your desired consistency.*

Remove from the heat and stir in the chia seeds until well combined, then let it sit for at least 15 minutes to allow the chia seeds to gelatinise. Store it in the refrigerator. The longer it sits the more jammy it gets. It will keep in an airtight glass container in the fridge for up to 10 days.

Greek yoghurt topped with blueberry chia seed jam.

Spread on paleo bread.

Notes

*You may need to add a tablespoon or two of water but typically I don’t. The fruit will release a lot of it’s own juice.

Frozen fruits works really well and is what I tend to use. You don’t need to defrost it.

You can do this with any fruit. Just remember the formula of about 2 cups of fruit to 2 tablespoons of chia seeds and you’ll be able to create any flavour of jam that sounds good.

Flaxseed and Nut Bread

Flaxseed and Nut Bread

I love bread, but as a I avoid gluten, and am not overly fussed on gluten-free breads you can buy in the shops, I rarely eat it these days. So I was over the moon when I found this recipe. You must give it a go. Grain-free, gluten-free, lactose-free, sugar-free bread recipe.

Ingredients

1 cup pecans or almonds (or any other nut and seed combination)
¼ cup flaxseeds
cup boiling water
½ cup arrowroot or tapioca flour
1 tsp salt
1 tsp bi carb soda (or baking soda – aluminium-free and low sodium)
2 tbsp apple cider vinegar
3 eggs (organic, free-range)
2 tbsp olive oil

Directions

Preheat oven to 180 deg C

Soak flaxseeds in boiling water for 10 minutes

Combine nuts, arrowroot, salt, bicarb soda in food processor and blend until well combined and nuts are like bread crumbs.

Put dry mix in a bowl and add soaked flaxseeds, apple cider vinegar, eggs and olive oil.

Combine until there are no lumps then pour into lined or oiled loaf style baking tin.

Bake for 30-35 minutes until bread is firm and bounces back when pressed.

Looks just like bread and tastes better!

Classic Seed & Nut Bread

Classic Seed & Nut Bread

This quick to make, nutritious and protein and fibre filled snack will become a favourite to whip up whenever you feel the need for something salty & crunchy. An excellent alternative to bread. 

Ingredients

2 cups raw, unsalted mixed nuts – almonds, peacans, walnuts etc
1 cup flax seeds
3 cups seeds i.e. mixed pepitas and sunflower seeds
1 ½ tsp good quality salt – sea salt or Himalayan
cup olive oil
5 organic, free-range eggs (or you can do a mixture of 2 eggs and 2 tablespoons of coconut oil)
1 tbsp chia seeds (optional)
garlic and onion powder
½ tsp tumeric powder
ground black pepper

Directions

Heat the oven to 180 degrees C (might need less heat if you have a fan forced oven)

Mix the ingredients together until they are well combined

Line a loaf pan with baking paper and pour in the mixture

Bake for 1 hour

Cut into slices and serve with a smear of butter or avocado or add to a salad for extra protein and fibre.

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