This is a different kind of bread using whole grain instead of flour. Quinoa gives a dense and nutty flavour and texture. Quinoa is a very nutritious superfood grain containing protein and it is naturally gluten-free. Using whole quinoa makes this bread less processed than those with flours so it is a nice change. It is easy to make because no yeast or rising required. For gluten-free, make sure your ingredients like bicarb soda are gluten-free. Delicious served with grass-fed butter!
This Cornbread is a delicious and healthy alternative to wheat bread. I love to serve it with butter or almond butter as a snack and it is also great for breakfast with savoury toppings like eggs. It’s easy to make and contains only wholesome, unprocessed ingredients.
Delicious, wholesome and healthy! What more could you want from an easy and fool-proof banana bread recipe that everyone can eat? Using gluten-free oat flour instead of the traditional wheat flour, and dairy-free milk makes this banana bread easier to digest, less allergenic for those of us wheat, gluten and dairy intolerant folks and it’s full of dietary fibre! Plus it tastes so healthy! I made this for my partner for the first time and he closed his eyes on the first bite and said OMG this is awesome!
Make sure your oats are gluten-free if you are wheat or gluten intolerant, and if you are one of the few coeliac people who cannot tolerate GF oats, please use gluten-free plain flour instead. You could also use gluten-free self-raising flour but you would need to omit the baking powder. I have made this recipe before with a mixture of flours- 1 ½ cups of oat flour and half a cup of GF plain flour which was nice too. If you don’t have milk on hand, you could probably add water instead. It’s not overly sweet as it is but you could omit the coconut sugar or honey for an even healthier sugar-free banana bread! You can serve it with butter if you can eat dairy which is to die for, drizzle with almond butter or a sugar-free jam. It’s also just as delicious by itself!
If you are coeliac and unsure if you can tolerate GF oats, read our article ‘Are oats gluten-free?’ Click here. Please check with your practitioner for advice.
This healthy Sweet Potato and Spinach Frittata is lovely for breakfast, lunch and dinner and even to take on a picnic or in kids’ lunchboxes. It’s packed with veggies which can be leftovers from the night before, so it’s quick and easy to make. This recipe is gluten-free, dairy-free and nightshade-free, although some feta or grated tasty cheese could be added on top for extra flavour if you eat dairy. You could also sprinkle some mixed herbs. Add more or less of the vegetables to suit you and you may want to add extra sea salt to suit your taste. I used frozen spinach but you could also use fresh baby spinach or even peas.
- 4-5 free-range/organic eggs, lightly beaten
- 1 cup of roasted sweet potato (you can use leftovers)
- ½ to ¾ cup of cooked spinach (I used frozen spinach)
- 1 onion, diced and lightly sautéed
- Olive oil or coconut oil for frying
- Sea salt to taste
What can you do with a bag of almonds? Make almond butter of course! If you’ve never had almond butter you have to give it a try! Almond butter is so healthy and delicious. It contains protein, healthy oils, selenium, calcium and other minerals and vitamins. It’s easier to make than you think and is worth the effort. Roasting the almonds makes them more yang which is healthier and warm, roasted almonds blend quicker than raw ones. You can make almond butter in a high speed blender as well. You can add extra flavours such as a vanilla bean and cinnamon if desired. I love to eat almond butter with my amaranth pancakes. You can also use 2 cups of almonds for a smaller amount.
- 3 cups almonds
- ¼ tsp sea salt
- ¼ tsp cinnamon (optional)
- Preheat oven to 180C or 350F.
- Place almonds in a single layer on a baking tray lined with paper. Roast in the oven for 10-15 minutes, moving the nuts around a couple of times during the process. Be careful not to let them burn.
- Place the almonds in a large food processor and process for 10-15 minutes until creamy, scraping down the sides every now and then. (You may need to give your food processor a break if it starts to get too hot.)
- Pour into a glass container and store in the fridge.