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Tag: breakfast
November 25, 2014

Maple Coconut Pancakes – Paleo Style

These coconut pancakes are delicious. Fluffy and nutty, combined with some berries and coconut yogurt, these pancakes are perfect for the not so naughty breakfast or treat.

Maple Coconut Pancakes – Paleo

Serves 4
I haven’t had a lot of success with Paleo pancakes, but these ones are delicious.


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Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Ingredients
  1. 4 eggs
  2. 1 cup coconut milk
  3. 1 – 2 tablespoons pure maple syrup (or rice malt syrup) – you judge sweetness
  4. 2 teaspoons pure vanilla extract
  5. 1/2 cup coconut flour
  6. 1/4 cup gluten free flour (your choice)
  7. 1 teaspoon baking soda
  8. 1/2 cup almonds
  9. 1/4 teaspoon ground cinnamon
  10. 1/4 teaspoon sea salt (optional)
  11. coconut oil for greasing (or butter)
  12. for serving: mixed berries, mango, coconut yogurt, slivered almonds
Instructions
  1. Put the eggs, coconut milk, maple syrup and vanilla into food processor or blender and process till combined.
  2. Add coconut flour, gluten free flour, almonds, baking powder, cinnamon & salt to food processor and blend till smooth consistency.
  3. Taste, check for sweetness etc.
  4. Let sit for about 2 minutes to thicken up.
  5. Heat a medium pan and grease with coconut oil. Medium to low heat.
  6. Pour batter into the pan, about 3 – 4 tablespoons for each pancake. Brown for 2 – 3 minutes per side.
  7. Serve warm with Coconut yogurt, berries & mango. Sprinkle slivered almonds & cinnamon on top for a bit of pizzazz..
FABULOUS PHYSIQUES https://www.fabulousphysiques.com.au/

 

Lea Wagner No Comments , , ,
October 23, 2014

Pumpkin Pie Baked Oatmeal

This baked oats recipe can be made in about 30 minutes. Goodness of oats, and sweetness from the pumpkin & delicious spices.  Make a big batch and freeze some.  Mix it up and add extra egg and protein powder to increase that protein content.  

Pumpkin Pie Baked Oatmeal

Yields 6
This recipe can be made in about 30 minutes. Very easy. It’s perfect for the on the go breakfast. Make a big batch and freeze some.


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Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Ingredients
  1. 2 cups of rolled oats
  2. 1/2 cup pepitas
  3. 1 cup pureed cooked pumpkin
  4. 3 tablespoons of rice malt syrup or raw honey
  5. 1 1/2 teaspoons of cinnamon
  6. 1/4 teaspoon nutmeg
  7. 1/4 teaspoon ginger powder
  8. 1/4 teaspoon cloves
  9. 2 tablespoons coconut oil
  10. 2 tablespoons almond milk
  11. pinch of salt
My variation, add
  1. 1/4 cup buckwheat flour (or almond meal)
  2. 1 egg
  3. 1 teaspoon baking powder
  4. 2 scoops vanilla protein powder (pea)
Instructions
  1. Preheat oven to 175 degrees
  2. Mix all the dry ingredients into one bowl.
  3. Mix wet ingredients into another bowl.
  4. Add the wet to the dry and mix until combined.
  5. Spoon batter into greased muffin tray.
  6. Bake in the oven for about 15 – 20 minutes (depending on size of muffins)
Adapted from from My Whole Food Life
Adapted from from My Whole Food Life
FABULOUS PHYSIQUES https://www.fabulousphysiques.com.au/

Lea Wagner No Comments , , , , , ,
August 27, 2014

Pumpkin & Ginger Spice Granola

Yum Yum YUm Yum, that is all I can say. Great for breakfast, lunch or dinner. And as a possible Father’s Day gift next weekend.
Enjoy with some fresh strawberries or blueberries and coconut yogurt and almond milk.

Pumpkin & Ginger Spice Nut Granola


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Prep Time
10 min

Cook Time
25 min

Total Time
35 min

Prep Time
10 min

Cook Time
25 min

Total Time
35 min

Ingredients
  1. 6 tablespoons coconut oil or butter or a mixture of both
  2. 3 tablespoons of rice malt syrup (I use Pureharvest $3.80 from supermarket)
  3. 1/2 cup pureed cooked pumpkin
  4. 2 cups rolled oats
  5. 2 cups coconut flakes
  6. 2 tablespoons chai seeds (I also use Quinoa as a replacement sometimes)
  7. 1 teaspoon cinnamon
  8. 1 teaspoon allspice
  9. 1 teaspoon ginger powder
  10. 1/2 teaspoon ground cloves (optional)
  11. 2 cups of roughly chopped mixed nuts – almonds, cashews, walnuts, pepitas, peacans etc
Instructions
  1. Preheat the oven to 140 degrees celcius.
  2. In a saucepan, melt the oil/butter, syrup and pumpkin puree and bring to a gentle boil.
  3. Remove from heat & stir in the oats until well combined, then stir in the remaining ingredients.
  4. Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.
  5. When golden, remove from oven & cool immediately to get it crispy. Break up the pieces a little and store in a air tight container.
  6. Make sure completely cool before storing.
Notes
  1. I also add 1 heaped tablespoon of freshly grated ginger to my mix.
Adapted from I Quit Sugar
Adapted from I Quit Sugar
FABULOUS PHYSIQUES https://www.fabulousphysiques.com.au/

Lea Wagner No Comments , , ,