Recipes

03
Feb
2014
(1 serve)
 
Ingredients
  • 200 grams of vanilla or plain yoghurt of your choice
  • 10 grams of toasted crushed cashew nuts*
  • 20 grams of corn flakes
Method
Place yoghurt in a bowl.  Mix nut and cornflake mix through the yoghurt.
 
*not suitable for stoma patients, swap with teaspoon of peanut or cashew nut paste
06
Jan
2014
(Makes 8-10 frittatas)
 
Ingredients
  • 1 teaspoon of red onion, finely diced*
  • 1 clove of garlic, finely diced*
  • ½ cup of finely chopped zucchini
  • 2 eggs
  • 1 tablespoons of semi sun dried tomatoes (no seeds) finely chopped
  • Tablespoon of parsley finely chopped
  • ½ cup of feta cheese
Method
Grease a 12 hole muffin pan.  Beat milk and eggs.  Mix in garlic, tomatoes, parsley, zucchini and crumbled fetta.  Spoon mixture into muffin holes to fill to approximately ⅔ of the hole.  Bake at 180C for approximately 30 minutes.  Serve on its own or with chilled clear apple juice and sourdough white toast or gluten free toast.
02
Dec
2013
(1 serve)
 
Ingredients
  • 1 cup of milk of choice
  • ½ cup of cooked rice flakes
  • ½ cup of peaches (canned or tubbed in natural juice)
  • 2 tablespoons of vanilla yoghurt
  • ¼ teaspoon of stevia (if required)
Method
Place all ingredients into a blender and blend until smooth.
02
Dec
2013
(1 serve)
 
Ingredients
  • 50 grams of untoasted muesli
  • ½ cup of fresh/frozen blueberries
  • Two tablespoons of vanilla yoghurt
  • Apple juice to moisten muesli
Method
Place the yoghurt in the bottom of a glass.  Add the untoasted muesli.  Add apple juice to soak through.  Top with berries
04
Nov
2013

(Makes 8 serves)

Ingredients
 
Base
  • 3 cups of corn flakes
  • ½ cup of melted low salt butter
  • 1 cup of brown sugar
  • 1 teaspoon of vanilla essence
  • Olive oil to brush on pan
Topping
  • 230 grams of low fat cream cheese left to soften
  • ⅓ cup of brown sugar
  • 1 teaspoon of vanilla essence
  • 600 grams of fresh apricots (deseeded and halved) or tinned apricots
  • Soft icing sugar to dust
 
Method
Heat oven to 200C. Brush bottom of 30cm pizza pan with olive oil. Add cereal to a resealable food bag and crush cereal. In a large bowl mix cereal, melted butter, sugar and vanilla essence. Evenly press mix onto pizza pan and a little way up sides. Bake 8-10 minutes. Leave to cool completely 15-20 minutes. Beat cream cheese with sugar and vanilla essence.
Page 1 of 6