Recipes

Seed Porridge

GF, DF

This is a great recipe to help in keeping bowels regular, including some fibre, prebiotic foods and essential fatty acids into the diet. 

  • 2 tablespoons linseeds/flaxseeds

    2 tablespoons almonds

    2 tablespoons pumpkin seeds

    1 tablespoons sesame seeds

    2 tablespoons sunflower seeds

    2 tablespoons chia seeds

    2 tablespoons hemp seeds

  • Mix all the nuts and seeds together in a spice grinder or high powered food processor briefly until just broken up – you are after the texture of a “porridge”, if you grind them too much it is like eating a “meal” type nuts/seeds. Split the mix in half (place the other half in an airtight container for the next night), place half in a bowl and cover with: milk of your choice/water/coconut water.

    You will need it a little watery as the chia seeds and other nuts/seeds will absorb the liquid overnight. In the morning you can add 2 tablespoons of a pectin containing fruit such as stewed apple or berries, or mashed banana, plus any other toppings such as tahini, cacao nibs, cinnamon.

Tennille’s Chocolate

GF, DF

This is my homemade recipe that I make to have instead of store-bought chocolate. You still get that chocolate craving satisfied without the nasties that can be added to regular chocolate.

  • 3 tablespoons nut butter – I use almond/brazil nut butter

    3 tablespoons of tahini (this is a great source of calcium other than dairy)

    4 tablespoons coconut oil

    4 tablespoons raw cacao powder

    1 tablespoon maple syrup

    1 teaspoon vanilla essence

    ¼ cup sultanas (organic, no oil added)

    ½ cup hemp seeds

  • Place all ingredients other than the sultanas and hemp seeds in a small saucepan and melt (this will only take a few minutes so keep stirring continuously) until they are mixed in well together. Turn off the heat, add sultanas and hemp seeds and place in a container lined with baking paper in the freezer until set.

Breakfast Bread

GF

Our son loves homemade banana bread for breakfast. I have made this to increase some fibre and a couple more vegetables into the morning. It is nice served fresh or toasted with butter, tahini and/or homemade chia seed jam.

  • 1 zucchini, grated

    1 carrot, grated

    2 ripe bananas, mashed

    1/2 cup olive oil

    2 eggs

    1 tsp vanilla extract

    1/2 cup coconut or rapadura sugar

    1 cup almond meal

    1 cup buckwheat flour

    1 tsp aluminium free baking powder

    1 tsp bi-carb soda

    1/4 tsp salt

    2 tsp cinnamon

    1/4 cup milk kefir (you could also use greek yoghurt, milk of your choice, stewed apple, or omit)

    1. Turn oven onto 180 deg fan forced. Line bread loaf tin with baking paper.

    2. Grate carrot and zucchini, mash banana and set aside.

    3. Place eggs, olive oil, sugar and vanilla essence into a food processor and mix for 2 minutes on medium.

    4. Place all other dry ingredients and milk kefir into a bowl, mix together, and gently stir in grated carrot, zucchini and banana.

    5. Add egg mixture once blended and stir until well combined. Pour into bread loaf tin and cook for 50-60 min.

    6. After 10 minutes out of the oven place on baking rack to cool.