This cake was a result of being in year 12, studying hard and getting to the end of the day and needing a big bowl of chocolate cake all to myself that I could chip away at whilst indulgently watching a few episodes 7th Heaven. Don’t even judge me!
Category Archives: Nut-free Recipes
Banana Mug or Pancakes
I’m just going get straight to the point. This batter is good. I mean really good. As in I-can’t-believe-it’s-just-banana-and-eggs good. I’m not even going to ramble and give you a cute little story as to the background of this recipe. Nope, let’s just get cooking!
The Creamy Green One
This is a spin off of my cauliflower soup recipe, omitting the fluffy white cauliflower florets for their humble cousin, the vibrantly green broccoli.
It’s a great way to get your greens in when it’s cold and your favorite salads and green smoothie recipes (despite their deliciousness) sound unappealingly chilly.
Enter Shrek soup (or if you don’t have kids; creamy broccoli soup)
The Most Amazing Pumpkin Soup in the World
This recipe is so easy it hardly deserves to be called a recipe.
For lack of better word however, I am still calling it a recipe.
There are zillions of pumpkin soup recipes out there calling for a whole host of different ingredients; coconut cream, garlic, ginger, almond milk, herbs and spices.
Quite frankly, I find all you need is a rich broth and some fresh butternut. The result is sweet, creamy and soul-warming.
I Can’t Believe it’s Not Double Cream (!) Creamy Cauliflower Soup
This soup is my favourite food in the entire world. At the moment.
LOOK HOW THICK AND VELVELTY IT IS!!!!!!!!! I AM WRITING IN CAPLOCKS BECAUSE THIS SOUP IS SOMETHING TO GET VERY ENTHUSED ABOUT!!!!!!!
Continue reading I Can’t Believe it’s Not Double Cream (!) Creamy Cauliflower Soup
Pumpkin Pancake Perfection
These pancakes are incredible (if I do say so myself … and I do say so).
Its almost hard to believe that they are utterly nourishing.
Okay, you got me. Maybe it’s not that hard.
After all, real food is delicious. Especially when prepared in snazzy, pancake-like ways.
In the book Gut and Psychology Syndrome by Dr Natasha Campbell McBride, there is no specific pancake recipe. She just says to make them out of vegetables (pumpkin, zucchini, marrow or squash), eggs and nut butter and to cook them in plenty of fat. I simply used my intuition with quantities and came up with a batter that works uber-well. Synchronicity at it’s finest.
This recipe doesn’t include nut butter because I was curious if you could leave it out and still get a ridgy dodge pancake dream. You can.
Your welcome to all my nut-sensitive friends, this one is for you.
But enough chatter. I know you only stopped by for the recipe.
Pumpkin Pancake Perfection
- Separate 2 Organic Eggs and beat the egg whites until thick and fluffy (like when you make Pavlova).
- Beforehand (because you are so organised) you would have steamed or boiled (roughly) 3/4 cup butternut pumpkin and pureed it.
- Mix your egg yolks into the pumpkin puree and add 1/2 teaspoon of vanilla bean powder and 1-2 teaspoons ground cinnamon,, fold in egg whites and … THERE’S YOUR BATTER PAL!!!!!!
- Now for the uber-duber exciting part! Heat a small frying pan over a medium-high heat and melt a generous amount of cold-pressed extra virgin coconut oil; swirling it around to coat the pan.
- Drop 4 Tbs batter into the pan for 1 pancake (make one at a time – these darlings are delicate). Cook until golden on one side before gently flipping over and cooking until second side is golden too.
And there you go; orgasmic, crispy, buttery pancakes that taste like cinnamon donuts if you really use your imagination.
Happy flipping everyone. Pancakes, not the bird. Unless your dinner guests are rude and in need of sign language.
Homemade Yoghurt or Sour Cream
I figured with all my talk of GAPS I should give you some recipes. In case you’re thinking of starting the GAPS journey yourself or want to add a few new dishes to your repertoire. Yoghurt/sour cream is a wholesome place to start.