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Simple Family Friendly Recipes

Simple Family Friendly Recipes
Recipes (Breakfast ones, as I know many struggle with this meal).  While these recipes are not a quick dump of any cereal into a bowl or a spread of some sort on a toast, they are much more nutritious (with good fat, protein, and fiber),, regulates blood sugar level, and easily doable when prepped (less than 30 min) the night before or whenever bulk cooking can be made (and be placed in the freezer).  On the morning where any of these recipes are served, they just need to be warmed in the oven for about 15 minutes at 150-180 degrees Celscius. 
 

Sweetcorn & Chickpea Fritters with Salsa

Prep time: 10 minutes

Cooking time: 20 minutes

Servings: 16 small fritters

 

Ingredients:

For Fritters

2/3 cups chickpea flour

1 tsp baking powder

1 tsp paprika

2 eggs, beaten

120 ml unsweetened almond milk

2 cups frozen sweetcorn

5/8 cups red pepper, diced

3/8 cups spring onions

2 tbsp chopped coriander

2 tbsp coconut oil

Sea salt

Black pepper

 

For salsa

1 large tomato, diced

1 large cucumber, diced

2 tbsp chopped coriander

2 tbsp lime juice

 

Instructions:

1)      For salsa:

  1. Combine all ingredients and set aside in small bowl

2)      For fritters:

  1. In a large mixing bowl, combine flour, baking powder and paprika.
  2. In another mixing bowl, whisk egg and milk, and season with salt and pepper.  Combine with the flour mixture. Stir evenly.
  3. Add sweetcorn, red pepper, spring onions, and coriander.  The batter should be quite stiff.
  4. Heat 1 tbsp coconut oil in non-stick frying pan over medium-high heat.  For each fritter, scoop 2 heaped tsp batter into pan, and spread it to about 1 cm thick.  Fry for about 2 minutes each side (until slightly golden brown).  Add coconut oil into pan as necessary as you continue to fry additional fritters.
  5. Serve fritters with salsa.
 
 

Sweet Coconut Loaf with berries and coconut yogurt

 

Prep time: 15 minutes

Baking time:1 hour

Servings: 6-8 pieces of bread

 

Ingredients:

 

1 cup coconut flour

1 cup brown rice flour

2 tsp baking powder

2 tsp ground cinnamon

1/3 cup coconut oil

4 bananas, pureed

3 eggs, beaten

300 ml non-dairy milk 

1 tsp vanilla extract

 

Instructions:

1)       Preheat oven to 180 degrees Celsius. Line baking tray with parchment paper.

2)       Combine both flours, baking powder, cinnamon, coconut oil in a mixing bowl. Fold in pureed banana distributing it throughout the batter evenly.

3)       In another bowl, whisk together eggs, nut, milk and vanilla extract.  Fold this mixture into the flour mixture.

4)       Pour mixture into a bread baking tray. Bake for 1 hour or until golden brown. It is ready when an inserted toothpick comes out of the bread clean.  Cool before serving.

5)       Serve with coconut yogurt and berries on top.

 

Sundried Tomatoes and Olives Chickpeas Flatbread

Prep time: 15 minutes

Cooking time: 15-20 minutes

Servings: 6-8 medium pieces of bread

 

Ingredients:

 

1 cup water

1 cup chickpea flour

¼ cup sundried tomatoes, sliced

¼ cup pitted olives, sliced

1/2 tsp –1 tsp dried thyme (other spice options: cumin, oregano, basil, ground fenugreek, paprika, garlic powder, onion, powders, etc.)

1/2 tsp salt

2 Tbsp olive oil, plus a little extra for greasing the pan

 

 

Instructions:

1)       Combine all ingredients in mixing bowl.

2)       Heat pan (preferably a non-stick pan like a ceramic coated, NOT Teflon coated pan) with 1-2 tbsp olive oil (ensuring oil covers the pan well) on medium heat.

3)       Pour a few, 1/3 -1/4 cup of batter, forming few small round shapes, each in ½ inch thickness on pan.

4)       Lower stove temperature to low. As soon as the flatbreads batter “bubbles”, flip flatbreads with care to other side.  Cook a 1-2 minutes more, or until gold brown.

1)       Repeat steps 3 and 4 for every flatbread, adding 1-2 tbsp olive oil to evenly spread out on pan each time (to prevent burning).

5)      Enjoy this with scrambled eggs or sautéed vegetables on top.

 

Storage: Sealed in air tight container, up to 1 week in freezer and 48 hours in fridge.