This recipe blows my mind every time….The batter takes 2 mins to whip up and you’re good to go! In addition, you can use the same batter to make waffles in your waffle maker. If you pour the batter thinly into the waffle maker, you get crispier waffles. If you pour it in thickly, you get soft, squishy waffles. If you pour it in thinly and do it really long, you get wafer biscuits! You can also flavor the batter to suit your preferences – chocolate, vanilla, cinnamon etc.
OK – enough foodporn pics… Here’s the recipe;)
- 1 cup rolled oats
- 1 ripe banana (this can be fresh or a frozen banana that has been thawed)
- 1 cup water/non-dairy milk (I usually just use water)
- flavourings (I used cinnamon&sugar here, but try cacao, sugar/dates/agave/xylitol or vanilla, sugar/dates/agave/xylitol etc)
Make 1 cup oats into oat flour. I just throw it into my vitamix and it turns into flour in seconds. You can also do this in your blender or food processor. Now add the rest of the ingredients and blend. Taste it and adjust sweetness etc as needed. To make pancakes, grease a non-stick pan and heat it. When hot, pour in 2 tablespoons full of batter at a time and quickly spread it into a circle. When the top starts to set, flip using a flat spatula and cook for another few seconds the other side. To make waffles, just follow the manufacturers instructions. Of course, I highly recommend topping it with nicecream and golden syrup or maple syrup:) Another topping idea is this refined sugar free, fat free chocolate sauce.
Although the pancakes and waffles are obviously best made fresh, I do sometimes make them the night before and just reheat in the morning – hubby and I inhale them either way…
I saw this recipe from Emily and just had to try it…It looked so delicious. And it was…
This recipe is ridiculously simple. You look at it and can’t quite fathom how so few ingredients can taste so good. Please please try it – you will get hooked instantly!
The key to this recipe is using an amazing sundried tomato that has been soaked in olive oil and spices. The tomato pieces must taste amazing on their own. In South Africa, Ina Paarman has incredible sundried tomato quarters that have been soaked in a vinagrette. The tomato pieces are so soft and flavourful that you can’t stop eating them straight from the packet! You really taste the tomatoes here so be sure to use spectacular ones.
- 3 large baby marrows/courgettes/zucchini
- 1 packet of sundried tomato in vinagrette (about 1 cup, drained)
- Equal amount of water and extra virgin olive oil
- fresh basil
- capers, black olives, artichokes (optional)
- black pepper
- nutritional yeast
- maldon salt flakes
- crushed garlic in olive oil
Using a spiraliser, make zucchini pasta. I made flat noodles for this dish. Alternatively, use a veggie peeler to peel strips of zucchini (like tagliatelle). I like to peel the zucchini before making it into noodles as I don’t like the taste of the peel when raw. Set aside.
Place tomatoes in to a blender with 2 tablespoons each of water and extra virgin olive oil. try to blend. If more liquid is needed, add in an extra tablespoon of both water and olive oil again. You don’t want to add more liquid than needed though as you don’t want to dilute the amazing flavour of the tomatoes. I ended up adding about 1/4 cup of water and olive oil each. The tomatoes do not need to be blended into a completely smooth paste – just smoothish – a bit of lumps creates texture which is nice. Tear up some basil leaves and mix them into the sauce.
Now put as much of the sauce as you wish onto the pasta and mix through thoroughly. Sprinkle it heavily with nutritional yeast and black pepper. I also add capers, black olives (chopped) and artichokes heart/bottoms (chopped) – these are not essential at all, but make it even more delicious:)
Yet another amazing recipe from Emily!
I made this for breakfast on Saturday morning and it was fabulous! Chia seeds are little health bombs – omega 3, calcium, manganese, phosphorus – you name it, the chia seed has got it:) This breakfast comes together instantly in your blender and I topped it with dried goji berries, chopped up dried figs and raw cacao nibs for extra goodness! As I tucked into my gorgeous breakfast, I made sure to drizzle it with some delicious homemade almond milk.
I only used 3 dates to sweeten my chia mixture. It wasn’t very sweet at all, but I liked it like that since my toppings of figs and berries were pretty sweet. If you are not putting a sweet topping on, feel free to add either more dates or drizzle with your sweetener of choice.
Ingredients (Serves 1)
- 1/3 cup chia seeds
- 2/3 cup water
- 3 dates (pits removed)
- pinch salt
- Topped with: dried goji berries, dried figs and cacao nibs (use your imagination!)
- Feel free to drizzle with honey/agave/maple syrup if extra sweetness is required.
- almond milk for serving
Place chia seeds, water, dates and salt into a blender and blend for a minute or two. Taste and add anything you fancy to the original chia mix. I left it as is and scooped it into a glass. The chia mixture thickens as it stands to form a lovely goop:) Top with yummy sweet superfoods and breakfast it served!
Feel the goodness seep into your beautiful body