What will this recipe make?
Whose recipe is this?
200g gluten free porridge oats
550g seed blend (e.g. pumpkin, sunflower, hemp, flaxseed)
80g chia seeds
150g chopped pecans
60g psyllium husks
1 tsp sea salt flakes
60ml olive oil
2 tbsp maple syrup or similar
Grease two 20x10x6cm bread tins.
Combine the olive oil, 750ml water and maple syrup in a large bowl and mix in all the dry ingredients until the dough is like thick porridge.
Put the dough into the greased bread tins, cover with a dish towel and rest at room temperature for 1 hour.
Preheat the oven to 180 degrees Celcius and bake for 30 minutes.
Remove the bread from the pans, put them onto a non-stick baking sheet and bake for another 30-35 minutes or until golden brown.
The bread needs to cool completely before slicing.
Keeps in the fridge for 5-7 days but also freezes well. You can slice it before freezing if you only need a few slices at a time.
4-6 Strawberry and custard tarts with almond pastry.
Gluten free recipe.
Serves 4.
This is a great pudding and I also like it for a weekend breakfast treat.
It is full of healthy fats, protein and antioxidants. Very refreshing.
Chocolate and coconut together is just heaven. And the consistency of this mousse is simply perfect once it has set. You can choose to sprinke with chopped chocolate, toasted coconut flakes or a few berries but it’s also great just as it is.
The recipe is for 4 portions.
These are great energy bars. Goji berries are the most nutritionally dense fruit. Flaxseeds are high in Omega-3 fats and dietary fibre.
Gluten free buns with good fats and fibre for happy digestion. Follows a Ketogenic diet.
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
Need ingredients?
visit our healthy living shop
