SIMPLE BUCKWHEAT PANCAKES (gluten, sugar, dairy free)

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Here’s a delicious, nutritious pancake recipe you can use this Pancake Tuesday!
I’ve listed some savoury and sweet filling ideas below. Remember that choosing a sugar-free breakfast is crucial in keeping insulin levels balanced and keeping you fuller for longer. It also helps you better tune in to what your body truly needs – sugar often craves more sugar so watch out!
Ingredients
  • 1 cup coconut or rice milk
  • 1 egg
  • 3/4 cup buckwheat flour
  • 1 tsp baking powder
  • Coconut oil to grease the pan

Savory filling ingredients

  • Sauteed spinach and grated courgette
  • Scrambled egg with turmeric
  • Avocado and mixed leaves

Dessert filling ingredients

  • Stewed apple
  • Smashed blueberries and almond butter
  • Raspberries and coconut cream
Directions
  • Preheat a non-stick chemical-free pan / cast iron pan.
  • Whisk all the ingredients together.
  • Turn the heat up – moderate to high.
  • Grease the pan with a decent amount of coconut oil. Pour in the batter to fill the pan, cook, flip, plate, stuff with your choice of filling, consume.
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SEA SALT ALMOND & COCONUT FUDGE (gluten, grain & dairy free, vegan)

 

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Not only is this fudge so satisfying and easy to make, it’s also free from the usual nasty artery-clogging trans-fats and insulin driving refined sugars that lace ordinary fudge. It’s also a great energy booster as the sweetness of the honey is slow to hit your blood stream thanks to the uber healthy coconut oil. I find almond and vanilla to be sweet so I only use 1 TBSP of honey – the pinch of salt brings out the sweetness too – another handy trick to reduce your sugar intake!

And please, never fear good quality natural fats – the body much prefers to burn fat for fuel over sugar which burns far too quickly and leaves us needing to eat snacks between meals. Eating three meals heavy in fat and vegetables and moderate in protein will see you right! Feel free to punctuate your meal with a couple of pieces of this yummy fudge – this is one sure way to satiate your hunger for the next five or so hours!

Ingredients:

  • 1/2 cup coconut oil
  • 1/2 cup almond butter
  • 1/2 cup desiccated coconut (optional)
  • 1 tsp vanilla
  • 2-3 TBSP raw honey
  • A good pinch of sea salt
  • 1/4 cup of dark chocolate chips (optional) I use 100% raw cacao chocolate and break it up into pieces

 

Directions:

Mix the coconut oil, almond butter, vanilla, honey and salt together until well combined (you may need to melt them on the stove on a very low heat if the coconut oil is particularly hard)

Add the desiccated coconut and mix well

Add the chocolate chips and mix lightly

Press the mixture firmly into a paper lined tin

Refrigerate until hardened

Cut into squares and consume!

Enjoy!

 

 

Recipe: DARK CHOCOLATE & BANANA DESSERT (sugar, dairy & gluten free, paleo, vegan)

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The great thing about preparing paleo meals is the massive room for experimentation – once you’re used to the new set of rules and the ingredients at hand, there are so many ways to approximate paleo versions of old favorites, or invent entirely new meals. Here’s a dessert I made up a few weekends ago that was absolutely delicious – a perfect complement of flavours with the dark bitterness of the chocolate, the sweetness of the banana and the richness of coconut. After freezing, the hard/soft textures really come into play too.

To echo the preface of my last “treat” recipe (chocolate coconut rough) – it’s so important to know your sweeteners and avoid the nasty ones (cane sugar, HFCS, agave etc). As always, don’t reward with sweets as this only reinforces the reward and pleasure triggers in our brain. If you’re craving sugar fill up on proper, whole foods and fats. When you do feel like a treat, stick to healthy recipes like this one:

Ingredients (serves one):

  • 1 tbsp coconut oil
  • 1 tbsp cocoa powder
  • 1 tbsp water
  • 1 tbsp desiccated coconut
  • 1 banana

Preparation:

Line a small bowl or large coffee cup with a square of baking paper (about 10cm x 10cm)

Directions:

Put a small pot on a low heat, add the coconut oil and water and slowly melt them down. Add the cocoa and stir until smooth. Turn the heat off and add the desiccated coconut and stir well.

Thinly slice the banana and stir into the chocolate mix.

Spoon the mixture into your cup or bowl and place in the freezer for at least an hour.

To serve:

Take your pudding out of the freezer 10 minutes before you plan to eat it.

Pull it away from the baking paper and return to the mug or bowl.

Take a teaspoon to CONSUME & ENJOY!