A firm favourite with my clients this delicious bread is a low carb, low sugar alternative which leaves you feeling satisfied. It is also great for freezing and toasting and the flax seeds and psyllium powder provide fibre for digestive health.
I grew up enjoying these muffins and have tweaked my grandmother’s recipe using a blend of wholegrain flours for slower releasing energy. They are really easy to make and you have the option to use gluten and dairy free ingredients. Oat bran is rich in beta-glucan, a soluble fibre which helps lower cholesterol and delays glucose absorption. Almonds contain vitamin E, fibre, protein and good fats.
1⁄2 mug Wholegrain spelt / wholegrain wheat / oat flour / soya flour (or combination works well)
1⁄4 mug Oat bran
1⁄4 mug Almond flour
2 tsps baking powder
Good sprinkle of cayenne pepper, which brings out the cheese flavour and adds a little heat.
1 mug grated cheddar cheese / hard goat cheese for dairy free option.
These pancakes are delicious and a family favourite. Here is the basic recipe with both sweet and savoury options. Enjoy!
Basic Pancake Ingredients, makes about 6 pancakes:
1 cup wholegrain oats blended into a flour consistency
1 cup wholegrain flour (whole-wheat/spelt/buckwheat)
1 teaspoon baking powder
1/2 teaspoon salt
2 cups unsweetened almond or soya milk
1 large egg white beaten
Mix all the dry ingredients together.
Add the milk and beaten egg white and stir until batter smooth and without lumps.
Heat a pancake pan, using a little coconut oil, or butter or sunflower oil, so that the batter does not stick.
Pour about a 1/4 cup batter onto the pan and once the pancake bubbles, use a spatula to help you flip it over.
Serve with sliced strawberries, dollops of yoghurt or crème fraiche, and a drizzle of agave syrup.
Blend 2 cups fresh / frozen blueberries, 1 teaspoon lemon juice and 1/2 cup Greek yoghurt and blitz until smooth. Drizzle...