Recipes

02
Dec
2013

Crunchy Berry Breakfast (High Fibre)

Crunchy Berry Breakfast (High Fibre)
Serves 1
 
Ingredients
  • 50 grams of untoasted muesli
  • ½ cup of fresh/frozen blueberries
  • Two tablespoons of vanilla yoghurt
  • Apple juice to moisten muesli
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04
Nov
2013

Summer Fruit Pizza (Low Fibre)

Summer Fruit Pizza (Low Fibre)

Serves 8

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
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04
Nov
2013

Baked Oatmeal with Dried Fruit and Nuts (High Fibre)

Baked Oatmeal with Dried Fruit and Nuts (High Fibre)
Serves 12-16
 
Ingredients
  • 1 pound steel cut oats
  • 1 cup walnuts, or other nuts
  • 2 tbsp yogurt, kefir, whey or buttermilk (for soaking)
  • dash unrefined sea salt
  • 6 pastured eggs
  • 2 cups whole, fresh milk
  • up to ¼ cup maple syrup (optional)
  • ½ cup raisins or dried cranberries
  • ½ cup dried unsulfured apricots (diced)
  • 2 tbsp cinnamon
  • ¼ cup coconut oil (plus extra for greasing baking dish)
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07
Oct
2013

Salmon Frittatas (High Fibre)

Salmon Frittatas (High Fibre)
Makes 8-10 frittatas
 
Ingredients
  • ¼ red onion, finely diced
  • 1 clove of garlic, finely diced
  • ½ cup of fresh or tinned corn kernels
  • 90 grams of skinless salmon (deboned)
  • 2 eggs
  • 2 tablespoons of semi sun dried tomatoes finely chopped
  • 1 tablespoon of parsley finely chopped
  • ¼ cup of feta cheese
  • ½ cup of milk of choice
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02
Sep
2013

Crepes with Cantaloupe and Minted Yoghurt (Low Fibre)

Crepes with Cantaloupe and Minted Yoghurt (Low Fibre)
Serves 4
 
Ingredients
  • ¾ cup of plain or Orgran® gluten free flour 
  • 1 tablespoon of honey
  • 3 lightly beaten eggs
  • 2 tablespoons of olive oil
  • 1 cup milk of choice
  • 1 teaspoon of oil for pan
  • 1 cup of plain yoghurt
  • ⅓ cup of finely chopped fresh mint leaves
  • 12 slices of fresh cantaloupe melon
  • ½ cup of toasted cashew nuts roughly chopped
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