Category: Breakfast

1 1/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon allspice
1.5 cups non-dairy milk
2 tablespoons olive oil
1 teaspoon vanilla
juice of 1 lemon
maple syrup to taste

1. Combine flour, baking powder, sugar, salt, ginger, cinnamon and allspice in a large bowl.

2. Add milk, olive oil and vanilla and stir to combine.

3. Pour spoonfuls in to an oiled or buttered non stick pan, over medium heat, flipping once to cook on both sides. Approximately two minutes each side.

4. While cooking, squeeze lemon juice in to a small jug and add maple to taste.

5. serve pancakes drizzled with the lemon, maple syrup.

SHAKSHUKA
olive oil
1 onion, diced
3 garlic cloves
1 capsicum, diced. Green or red.
2 tablespoons tomato paste
2 cans tomato – diced or whole is fine
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chilli flakes
1 teaspoon sugar
salt and pepper
1 teaspoon fresh oregano
1 teaspoon fresh chives, sliced finely

VEGG
200ml soy milk
3 tablespoons corn flour
1/2 teaspoon tumeric
approximately 1 teaspoon black salt

1. Cook onion in pan over medium heat, stirring, until softened.

2. Add garlic. Stir then add diced capsicum. Cook, stirring over medium heat for about five minutes.

3. Add tomato paste, tomatoes, cumin, smoked paprika, chilli flakes, sugar, salt and pepper. Simmer for about 15-20 minutes until it reduces and thickens.

4. While simmering, prepare the vegg by placing milk, corn flour and turmeric in to a saucepan. Whisk while cold so the corn flour dissolves.

5. Cook over medium heat while stirring with whisk constantly until the mix starts to thicken. Turn off heat and spoon tablespoons worth of mixture in to a pan and fry, topping with a sprinkle of black salt.

6. Top the shakshuka with the vegg and an extra sprinkle of black salt and pepper. Garnish with oregano and chives.

7. Serve with crusty bread.

Brekky Bikkies. A sugar free snack to eat ANY time of the day. A great snack for toddlers too.

1 banana
4 tablespoons melted butter
1 flax egg (combine 1 tbsp flax meal with 2.5 tbsp water)
1 cup peanut butter
1 teaspoon vanilla
1 cup flour
1 cup oats
3/4 cup desiccated coconut
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup walnuts, roughly chopped

1. Heat oven to 180 degrees Celsius.

2. Mash banana in a large bowl with a fork then add all other ingredients and stir until combined.

3. Line a baking tray with baking paper and using a tablespoon measure, place tablespoon sized rounds of mixture on the baking tray.

4. Bake for 15-20 minutes, until the tops start to brown.

5. Let cool then store in an airtight container.

400ml soy milk
1 tbsp dried yeast
1 tsp caster sugar
300g plain flour
½ tsp bicarb soda

1. Warm milk in a bowl. Add sugar, yeast and 100ml warm water. Leave for 15 minutes until the yeast turns frothy.

2. In a separate (large) bowl, combine flour, bicarb soda and 1tsp sea salt. Add milk mixture

3. Whisk until combined thoroughly.

4. Cover and let sit for 45 minutes until bubbles form on surface

5. Oil a non stick pan and turn on to med-high heat. grease four egg rings with butter or oil and place in pan. Once hot spoon 2 tbsp of the mix in each ring. Cook for a couple of minutes until bubbles appear on surface. Remove ring molds and flip crumpets.

6. Serve warm with jam and butter.

7. You can save the remainder in the fridge for a few days. Just toast them when hungry.

1 tsp dairy free probiotic or 6 capsules, emptied in to a bowl
1 litre bonsoy

1. Combine the two together.

2. Pour in to yoghurt maker and make according to manufacturers instructions.

Flavour with whatever you like. Berries, maple syrup, fruit, muesli OR use it in a savoury dish.