I don’t think people with food intolerances should miss out on the good stuff. As someone who worked in a bakery while studying, I had my fair share of crunchy hot cross buns with a good blob on butter in the past. Although I can’t have the traditional ones this creation is full of the same spice flavour and free of gluten, dairy, egg & grain.
3 cups almond meal
2 tbsp ground flaxseed
6 tbsp water
pinch of salt
1/2 tsp bicarb soda
1/4 cup macadamia oil
2 tbsp rice malt syrup
1/2 tsp vanilla powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp mixed spice
1 1/2 tbsp cacao nibs
Pre-heat oven to 160c.
Mix ground flaxseed and water and allow to sit to thicken up.
In a mixing bowl combine all other ingredients. Add flaxseed mixture and stir together until all ingredients are consistently combined.
Place a generous tablespoon of mixture onto a baking tray lined with paper (makes approximately 12). Cook for 25-30 minutes.
Remove from oven and allow to cool on a rack.
Serve with a generous spread of coconut oil or coconut butter.
Note: If you would like to add a cross there are 2 options – melt cacao nibs and drizzle or combine 2 tbsp shredded coconut with 1 tbsp coconut water and 1/2 tsp coconut oil then use fingers to place on top in the shape of a cross.
I often try to play with recipes to add more vegetables and nutrients, so this weekend I created a super tasty San Choy Bow to celebrate the end of Chinese New Year festivities. This recipe is a great way to up your (& your family’s) vegetable intake. It’s low carbohydrate & low sugar but packed with protein & yummy flavours to ticks all of the boxes. The great thing about this recipe is it doesn’t take long to prepare because you can do the chopping as it cooks.
1 1/2 tbsp sesame oil
3 shallots, finely sliced
2 cloves garlic, finely chopped
800g minced chicken
1 red capsicum, diced
1 handful snow peas, roughly chopped
1 carrot, grated
1 zucchini, grated
8-10 button mushrooms, diced
2 handfuls bean shoots
2 cups chinese cabbage
4 tbsp tamari
2 tbsp fish sauce
1 tbsp harissa paste
1 tsp turmeric
1 tsp cayenne pepper
1 red chilli
1 lime, juiced
1 handful coriander, coarsely chopped
1/2 cup peanuts, coarsely chopped
iceberg or cos lettuce leaves
Heat oil in a large pan on high. Fry shallots for 2 minutes or until softened. Add chicken & garlic & stirfry until chicken is browned & broken into small pieces.
Flavour with tamarin, fish sauce, harissa, turmeric, pepper & chilli. Add capsicum, snow peas, carrot, zucchini, mushroom & bean shoots & fry for 5 minutes before adding cabbage, lime juice & coriander. Leave to simmer on low heat for 15 minutes or until ready to serve.
Transfer to serving bowl & add peanuts. Serve in lettuce leaves or with shredded lettuce as a salad.
Enjoy! M x
I’ll embrace any reason to eat pancakes so was excited to open my calendar and see that this week is Shrove Tuesday. As kids it was tradition to have pancakes topped with savoury foods for dinner on Pancake Day, and of course follow it with a sweet treat! Food intolerances have stopped me indulging in the traditional pancake recipe so I thought I’d get creative in the kitchen. I’m a few days early this year because I’m travelling this week but that means I get to share it so you too can enjoy pancakes on Tuesday! This recipe turned out really well – I actually think I like it better than the standard version – and was yummy topped with sweet or savoury. My favourite combinations are zucchini, mushroom, onion & capsicum or berries, lemon & coconut. What flavours do you love?
1/3 cup quinoa flakes
1/3 cup buckwheat flour
4 tbsp tapioca flour
1 cup almond milk*
1 tbsp rice malt syrup
1/2 tsp baking powder
pinch of salt
ghee for greasing
Combine all ingredients well in a large mixing bowl.
Heat a skillet on high and grease pan with ghee or coconut oil. Once hot, pour batter into small circles (I’d recommend about the size of your palm). Cook for a couple of minutes until there a lots of small bubbles visible. Flip the pancake and cook until brown on both sides.
Serve immediately with your favourite toppings. Serves 3-4 people.
*To make your own almond milk, soak 1/2 cup of almonds in water overnight. Rinse almonds well and add 1 cup of water. Blend thoroughly with a hand blender and strain liquid. You can use the leftover as almond meal.
Enjoy! And don’t forget to tag #makelifeinitiative in your photos.