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2 tbsp soft coconut oil
200g ricotta or plain yoghurt
4 eggs
200g ground almonds
3 tbsp linseed
3 tbsp psyllium husk
1 tsp baking powder
A pinch of salt
Seeds from a vanilla pod or 1 tsp vanilla bean paste
Heat the oven to 185 degrees Celcius.
Mix coconut oil, ricotta and eggs.
Add all remaining ingredients and mix thoroughly.
Scoop into muffin cups.
Bake in the middle of the oven for approx. 20 minutes.
Let the buns cool before halving them and spread with butter and your favourite topping – I like a home-made cocoa spread, or a couple of mashed raspberries.
A energising breakfast to set you up for the day
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
Kefir is a brilliant prebiotic and fermented ingredient. So so yummy any time of the day. Great for breakfast too. Sugar free as well.
This is enough for dinner for 3-4 people, is quick to prepare and looks after itself in the oven.
Serve it with basmati rice or noodles of your choice. The red split lentils go mushy and make for a thicker, creamier sauce.
These are great energy bars. Goji berries are the most nutritionally dense fruit. Flaxseeds are high in Omega-3 fats and dietary fibre.
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.
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