lauramillsfood-blog

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@forestexplorer @heysounditout-blog @parisrosaa @bliss-or-oasis @easyquickhealthrecipes @lilyhopexx-blog @homeavenuedesigners @nagytinaa @luna-daisy @grimbleism @unifficial @ankebezuidenhout @elsiedrewett 

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Kale Salad with Dried Cranberries, Avocado, Black Rice and Feta. 

I’ve been a little bit neglectful with my blog over the last month or so, with uni kicking off in March and life just generally getting a lot busier. I visited Sydney and my home town last week, and found myself falling in love with food all over again. When I first moved to the Sunshine Coast, diverse and good food was one of the things I missed. So I always look forward to indulging in incredible Indian/Thai/Turkish/Japanese food when I go back and visit. One day I had a plate of Turkish food with eggplant ragu, lentils, rice, hummus, tabouli and cabbage which was probably my Sydney-food-highlight. Another day I visited the Boat House in Palm Beach and had a Kale and Quinoa Salad which came second-best in food-highlights. It inspired me to experiment with Kale, and move away from the comfort of my usual baby-spinach/pumpkin/feta salads. 

Ingredients - Serves 1 

2 Stalks Kale

1/3 C Dried Cranberries

1/2 Avocado 

2 Tablespoons Crumbled Feta

1/2 C Cooked Black Rice OR use Quinoa 

Balsamic Glaze

1 Teaspoon Olive Oil

Sprinkle Salt

Method

Remove the Kale leaves from the stalks and chop finely. Place in a bowl and add the olive oil and salt. With clean hands, massage until Kale is soft. 

Add all other ingredients and toss to combine.

Other dressing alternatives -  hummus, tahini/lemon

[lauramillsfood-blog]

Banana and Muesli Muffins 

It’s been raining today, and that’s my favourite kind of weather for baking and reading. I felt like baking something I could take to work for the next couple of days, and I had a few overripe bananas in the fruit bowl - so banana and muesli muffins it was!

Ingredients 

2 Overripe Bananas

1/2 Cup Almond Milk

1/2 Cup Coconut Oil

1/2 Cup Honey 

1 Teaspoon Cinnamon 

2 Eggs

1/2 Cup Muesli Mix (or Oats) + A little more for sprinkling on the top

1 Teaspoon Baking Soda

2 Cups Gluten Free Flour 

Method

Pre-heat oven to 180 degrees (170 fan forced) and line a 12-Hole Baking Tray with patty pans or grease with cooking oil. 

Mash the bananas with a fork then add the honey, coconut oil, almond milk and eggs. Mix with the fork until all wet ingredients are combined. 

Add dry ingredients (Cinnamon, Muesli, Baking Soda, Flour) and then mix until all ingredients are combined well. 

Divide mixture between 12 Holes of Tray. Cook for 20-30 minutes, or until golden brown.

Note: Add some Vanilla Protein powder for added protein and flavour! 

[lauramillsfood-blog]

Double Layer Gluten Free Chocolate Cake with Butter Cream Icing, Salted Caramel and Popcorn.

It was recently my nineteenth birthday (almost two weeks ago now) and I figured with all the baking and cooking I do, I should attempt to create my own birthday cake. I decided I didn’t want it to be refined sugar free/dairy free.  Basically I just wanted it to be your normal, sugar filled, butter filled cake.... that was also gluten free. I followed a recipe for the cake batter itself and the salted caramel. So the butter cream is really the only thing I created myself. Read below for links and recipes to make your own Double Layer Gluten Free Chocolate Cake with Butter Cream Icing, Salted Caramel and Popcorn!

Ingredients - Makes One Cake

Chocolate Cake Recipe

I followed Martha Stewart’s Devil’s Food Cake Recipe which you can find here. However, where she uses “Cake Flour”, I used a Gluten Free flour blend. And where she divided her batter between three cake tins, I just did two.

Butter Cream Recipe

1 Cup Gluten Free Icing Sugar

90g Butter

2 Drops Vanilla Essence

Pinch Salt

Salted Caramel Recipe

I halved the recipe at this site here.

+ Salted Caramel Popcorn (you can buy this from supermarkets).

To Assemble The Cake...

Make the Chocolate Cake Recipe. When Cakes are ready, tip out of tin and cool on a wire rack for one hour. Then place in the fridge on seperate plates for half an hour to cool further.

Start the Salted Caramel Recipe in the meantime. When it’s done, place in the fridge to thicken. 

Then place all butter cream ingredients into a bowl and beat until pale, creamy and smooth. This may take 5-10 minutes to achieve. Place in fridge. 

When cakes have cooled in the fridge, return to the wire rack and with a pastry brush, dust off any crumbs. 

Place first layer on a plate or platter and top with two spoonfuls of butter cream. With a knife, smooth the icing over the top of the cake and push to the edges. 

Place the second layer on top and smooth another two spoonfuls of icing over the top of the cake. 

Ice the edges of the cake. You want the cake to look like it’s one big cake (rather than two layers). So make sure you have enough icing around the sides and edges of the cake to achieve this look. You may find that a few crumbs have remained and appear through the icing - mine did exactly the same. 

Place in fridge for 10 minutes for the icing to set.

Bring cake out of the fridge and then pour the salted caramel onto the top. Remember you’re trying to create a “drip” look down the sides. So you want to make sure there’s not too much or too little. I poured enough to JUST cover the top, then with a knife, I pushed some areas of the salted caramel over the sides. Do this in multiple places to achieve that drip appearance. 

Sprinkle about 1/2 Cup of Salted Caramel Popcorn on top of the cake then cool for one hour. 

The cake is now ready to enjoy!!

[lauramillsfood-blog]

Spiced Carrot Spelt Bread 

This is an easy “chuck it all in your blender and pour into a pan” kind of recipe. I find it yummiest fresh out of the oven, sliced with some butter. You can also put slices of it into the freezer, then get it out and toast when you’re ready to eat it.

Ingredients - Makes One Small Loaf 

3/4 Cup Spelt Flour 2 Eggs 1/4 Cup Coconut Oil, melted 1/4 Cup Almond Milk 1/4 Cup Honey or Rice Malt Syrup 1 Teaspoon of Cinnamon 1/2 Teaspoon of Nutmeg 1 Teaspoon Ground Ginger 1/4 C Almond Meal 1 Teaspoon Baking Powder 3 Medium Sized Carrots, grated Method 1. Preheat oven to 180 degrees and line a small bread tin with baking paper 2. Crack the eggs into a bowl, and add all other ingredients and mix until combined. Alternatively, crack the eggs into a blender, add all other ingredients and blend until smooth and combined. Pour mixture into baking tin and bake for 40-50 minutes. To test if bread is cooked, press gently on the top. If the bread bounces back and feels spongey, it's ready. Leave in longer if it looks or feels liquidy beneath the surface. 

[lauramillsfood-blog]

Raspberry Swirl Cheesecake

For Christmas, we decided to add a food processor to the kitchen and it’s been a little tricky working out how to use it. I used the food processor to blend the base of this cheesecake, but the filling went all clumpy. So I took it all out of the food processor and put it into the blender I usually use.... So much better. I like the swirly look to this cheesecake, and it’s just the right level of sweet!

Ingredients - Serves 8-10

Base 1 C Nuts (Mix of almonds and walnuts) ½ C Desiccated Coconut ¼ C Coconut Oil 3 Tablespoons Rice Malt Syrup or Honey 3 Tablespoons Cacao Powder

Filling ¼ C Rice Malt Syrup (add an extra 3 Tablespoons for a sweeter filling) ¼ C Coconut Oil ½ C Coconut Cream ½ C Cashews, soaked overnight (make sure the water is drained from the cashews) 4 Tablespoons Water About 10 frozen raspberries + a splash of water

Method 1. Grease a circular pan with coconut oil. Line the bottom of the pan with baking paper. 2. Blitz the walnuts, almonds, cacao powder and coconut together until finely chopped. Add the coconut oil and rice malt syrup/honey and blitz until a clump forms. 3. Press the mixture into the pan, making sure to press it up the sides of the pan. Place in freezer until the filling is ready. 4. For the filling, place all ingredients apart from the raspberries into a food processor. Process until smooth. Get the base out of the freezer and pour filling mixture into base. 5. Place the frozen raspberries in a microwaveable tea cup. Add a splash of water to the tea cup then microwave for 1 minute. Remove cup from microwave. The raspberries should have melted into a liquid form. Spoon small circles of the raspberry liquid onto different spots on top of the cheesecake. With the pointy end of the spoon, create a swirl effect. Place in freezer for 2 hours or until set. Once set, remove from freezer, leave for 10 minutes, then slice. Keep in refrigerator.

[lauramillsfood-blog]

Sweet Potato Salad with Cucumber and Mint Dressing

Salads are my favourite thing to take to work, because they don’t make me feel tired for the rest of the day (like a curry or sandwich usually does). They’re also tasty too. The mint dressing in this salad gives it a nice kick. I usually pre cook a load of sweet potato, then keep it in the fridge for about three days. Then you can add it to salads when you wish, and there’s no waiting around for it to cook. 

Ingredients - Serves 2

2 Medium Sized Sweet Potatoes 1 Tablespoon Coconut Oil 3 Cups Salad Mix (Baby Spinach, Rocket etc) 10 Almonds, chopped lengthways (or a small handful of pre-sliced almonds) 1 Avocado Half a Cucumber, grated ½ Cup Greek Yoghurt 10 Leaves Mint, finely chopped

Method 1. Pre-heat oven to 180 degrees (170 fanforced) and line a baking tray with baking paper. 2. Peel sweet potatoes and cut width-ways into circular shapes. Drizzle with coconut oil and place on baking tray. Cook for 30-40 minutes, turning over half way. 3. While the sweet potatoes are baking, mix the chopped mint, cucumber and Greek yoghurt together in a small bowl. 4. In another bowl, pour in salad mix. 5. When potatoes are golden brown, take out of oven and leave to cool for 5 minutes. Cut avocado into thin slices. Place in bowl with salad leaves. After the sweet potatoes have been left to cool for 5 minutes, add to the bowl of salad and avocado. Toss until the ingredients are mixed through. Sprinkle the almond pieces over the top and drizzle with the mint and cucumber dressing.

[lauramillsfood-blog]

Crepes - Makes 2 Crepes 

When I have time in the morning, I like to make something out of the ordinary for breakfast. I had time this morning, and a craving for crepes, so crepes it was. I filled these with “chocolate sauce”, bananas and berries, but I will include a few different filling ideas below. 

Ingredients

1/2 Banana 

1/4 C Gluten Free Flour

1/4 C + 3 Tablespoons Almond Milk 

Method

Blend all ingredients until smooth. You may need to add more milk, depending on how absorbent the flour you use is. It shouldn’t be too runny, but not as thick as pancake mixture either. 

Place a tablespoon of oil in a large fry pan and heat on a medium heat. 

Wait until the oil has heated, then pour in about half of the mixture. To achieve a crepe look and texture, you will need to swirl the pan around in a circular motion so that the mixture widens in the pan. Do this as soon as you pour the mixture in, so that it doesn’t begin to stick to the bottom (hence you won’t be able to swirl it around). 

Leave to cook for about 3 minutes, or until you can tell that the side of the crepe that you can see, is cooked and not liquidy. With a spatula, gently lift the crepe onto a plate. You do not need to flip the crepe and cook the other side. Because the mixture is so thin, both sides cook without having to flip it. 

Repeat with remaining mixture. Fill the crepes with your favourite ingredients.

For a delicious and healthy chocolate sauce, blend 1/4 banana with a few tablespoons of almond milk and a tablespoon of cacao powder. Drizzle this sauce over the crepe. 

Filling ideas

1. Scrambled egg, tomato and bacon (Savoury)

2. Mango and banana

3. Berries, banana and chocolate sauce

4. Sprinkle with lemon juice and sugar 

[lauramillsfood-blog]

Fruit Mince - Makes about 1 Cup

I love this time of year. If you didn’t know it otherwise, you can just tell Christmas is approaching by the chaos in shopping centres and carparks. Soon tourists will flood the beach, and the line at the register (where I work) will be so long, I can’t even see where the last person is. Or that’s what I’m expecting, based on previous years. This year, I’m looking forward to enjoying lots of cheese and olives and yummy crackers. And yummy desserts of course. This recipe is just for the fruit mince itself, because I am yet to make a really good shortcrust pastry. So if you do want to make these, I suggest purchasing some shortcrust pastry or making some using another recipe. 

Ingredients 

1 Apple

1/2 Orange

1/4 C Raisins  

1/4 C Diced Apricots or Cranberries

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

3 Tablespoons water

3 Tablespoon Coconut Sugar

Method

Peel the apple then remove the core by cutting around it. Dice the remaining slices of apple into very small cubes. About the size of your pinky fingernail. Place these diced apple pieces into a microwavable bowl.

Zest the 1/2 orange into the bowl with the apple, then squeeze its juice into the same bowl (being careful to remove any seeds that fall in).

Add the cinnamon, nutmeg and ginger, then mix with a spoon.

Place the raisins, sugar and your choice or apricots or cranberries into the bowl. 

Add the 3 Tablespoons of water to the bowl, mix well, then cover with cling wrap. Microwave for 7 minutes, check at the 3.5 minute mark to make sure the bowl has enough moisture. Add a little more if it’s looking dry. The end result (after 7 minutes) should be a syrupy mix of fruit. 

To make fruit mince pies...

Fill each hole of a patty pan tray with uncooked short crust pastry, then fill with a few spoonfuls of fruit mince, and top with a pastry star! Cook for about 15 minutes.  

[lauramillsfood-blog]

Vegan Veggie Balls - Makes 9

I’m serving these up for dinner tonight with some cucumber, avo and tomato salsa. I didn’t intend to make them vegan, but with no eggs and no dairy products, they just so happen to be… Friendly for the animals of the world. On that topic, I have watched videos and documentaries over the last few weeks that have challenged my beliefs on eating meat and dairy products. So I’ve been experimenting with vegetables and trying to reduce my meat intake. They might not look the best but they’re an easy and delicious way to use up any hummus, zucchini or carrots you have lying around.

Ingredients ¼ Cup Vegan Hummus (You can make Hummus yourself with 2 teaspoons tahini, 1 can drained chickpeas, ¼ Cup olive oil and salt and pepper) 1 Large Zuchinni 3 Medium Carrots Salt and Pepper ¼ Cup Gluten Free Flour, plus extra for dusting Sprinkle Cumin and Turmeric Finely chopped baby spinach Few tablespoons of Olive oil, to cook

Method 1. Grate the Zuchinni and Carrots into a bowl 2. Cup handfuls of the grated vegetables in your hands and squeeze out as much moisture as you can, into a sink or another bowl. Repeat this process with the remaining grated zuchinni and carrot. You want to get as much of the moisture out as possible so you don’t end up with a soggy mixture. 3. Add the ¼ C hummus and ¼ C flour, then about ½ teaspoon of each spice, and salt and pepper, to the grated carrot and zucchini. Add the chopped baby spinach. Mix until all ingredients are combined. 4. Roll mixture into small balls with your hands, then roll in some gluten free flour. 5. Drizzle a saucepan with a few tablespoons of olive oil and then place over a medium heat. Once the oil is hot (you can test by placing one ball in - it will sizzle gently when ready) place balls in and turn up heat slightly. Cook for about 10 minutes or until golden brown, turning each ball occasionally to cook evenly. For a crunchier outside to the veggie balls, place balls on an oven tray (lined with baking paper) and cook in a hot oven for about 15 minutes on about 180 degrees (170 degrees fan forced). After the 15 minutes you can tap the outside of a veggie ball to see if it’s crunchy enough for your liking. Leave in longer if you wish for it to be firmer on the outside. 6. Serve with some salsa or a fresh salad.

[lauramillsfood-blog]

Vegan Chocolate Cake - Serves 6

If you’re a vegan or if you really want to make a chocolate cake but you’ve run out of eggs, this is the cake for you. It’s so moist and sweet, and full of natural ingredients like avocado, coconut oil, cacao powder... and even zucchini! I didn’t decorate or top it with anything, but I could imagine chopped almonds or raspberries or strawberries would be nice with it. Next time I think I’ll double the recipe and make two cakes. Then I’ll layer them, and smother peanut butter in between and put chocolate icing on top! 

Ingredients

Cake

1 C Gluten Free Plain Flour

1 Teaspoon Baking Soda

Pinch Salt

1/2 C Cacao Powder

1/4 C Coconut Oil

1/4 C Golden Syrup

1/2 C Almond Milk

2 Tablespoons Apple Cider Vinegar

1/4 C Sugar (I used coconut)

1/2 Grated Zucchini

Icing

8 Dates

4 Tablespoons Cacao Powder

4 Tablespoons Coconut Oil

Pinch Salt

1/2 Avocado

2 Tablespoons Coconut Sugar

2 Drops Vanilla Essence (optional)

3 Tablespoons Golden Syrup

Method

Preheat oven to 180 degrees (170 degrees fan forced).

Sift flour, baking soda, cacao powder into a bowl. Then add sugar and salt.

Melt the coconut oil and golden syrup in the microwave for 30 seconds.

Pour into dry ingredients, then add in the milk and apple cider vinegar. Then grate in the zucchini. 

Mix until smooth and combined. Pour cake into a greased cake tin. 

Bake for 30 minutes. Test if inside is cooked through by inserting a skewer into the middle. If it comes out clean, it is cooked. If it has cake batter on it, you will need to cook further. When cooked, leave to cool for 20 minutes. 

Meanwhile, prepare icing. First soak the dates in boiling water, leave for five minutes. Drain dates then place them in a blender or food processor. Add the rest of the icing ingredients then blend until smooth. Place in fridge.

Tip cake out onto a plate and place in fridge for 30 minutes (or freezer for 10 minutes). 

Ice cake when cool, slice up and enjoy!

[lauramillsfood-blog]

Nectarine and Cherry Tea Cake - Serves 8

It’s Stone Fruit season, Summer on Tuesday and Christmas in less than a month! It’s also my favourite time of the year for those exact three reasons (stone fruits, summer and christmas). Thanks to the abundance of beautiful, juicy nectarines and cherries in my home, I decided to make this tea cake. It’s so fluffy and naturally quite sweet so it doesn’t need any icing. But I did make a little berry jam for the side because I find it compliments the nectarines and cherries.

Ingredients

100g Butter

2/3 C Sugar (I used coconut sugar)

2 Eggs

1 C Gluten Free Flour

2 Teaspoons Baking Powder

2 Nectarines

5 Cherries 

1/4 C Milk (I used almond milk)

100g Almond Meal

2 Teaspoons Icing Sugar 

Method

Pre-heat oven to 180 degrees (or 170 fan forced). 

Beat the butter and sugar together until it forms a creamy mixture. If you’re using coconut sugar, you will still be able to see small granules in the mixture

Add the eggs, one at a time, and beat well after each addition 

Add the milk and continue to beat until combined

Sift in the flour and baking powder into the wet ingredients

Add the almond meal then fold the dry ingredients into the wet ingredients 

Slice each nectarines into 8 pieces, removing the seed. Remove the seed from each cherry, then fold all fruit pieces into the cake mixture.

Grease a circular cake pan with cooking spray or butter, then pour the mixture in. 

Bake for 30-40 minutes. To see if it’s ready, tap the cake on top. It should feel firm and sound hollow. Take out of the oven and leave to cool for 20 minutes.

Sift icing sugar over the top and serve with jam (optional).

[lauramillsfood-blog]

Black Rice Pudding - Serves 2

I got incredibly excited when I saw we had Black Rice on the shelves at my work. It’s organic too! So I bought a packet and this pudding was the first thing I could think to make. The texture of Black Rice is quite different to white rice. It’s still soft, but chewy too. I’ve had this for breakfast the last two days, but it would also be a lovely dessert!

Ingredients 2/3 C Black Rice 2 Cups Water ½ C Coconut Cream + Extra for Serving 2 Tablespoons Sugar (Coconut or Brown) 1 Banana 2 Tablespoons Butter 2 Tablespoons Honey Optional: Coconut Chips

Method 1. Pour 1 Cup of the water, the ½ Cup of Coconut Cream and the 2/3 Cup of Black Rice into a saucepan and bring to the boil. You will need the other 1 Cup of water later on. 2. Once it is boiling, bring it down to a simmer and leave uncovered for about 30 minutes. 3. After the 30 minutes, add some water and increase heat to a medium-heat. Pour in 1/2C of water. Stir continuously over the next five minutes. Then add the other 1/2C of water and continue to stir for another 5-10 minutes. The rice should be ready to eat when the liquid surrounding the rice is no longer watery, but almost like a syrup. You can taste it to make sure as well. The rice should be a little firmer than normal white rice. 4. In a small frypan, on a medium-heat, melt honey and butter together. Divide the banana into four equal pieces and cook in the honey-butter mixture. 5. Cook for 4 minutes, flipping banana pieces over to cook other side, until they are soft and caramelised. 6. Divide the rice between two bowls. Pour around 2-3 Tablespoons of coconut cream into each bowl. Top with two pieces of caramelised banana. Add some coconut chips to the top if you like.

[lauramillsfood-blog]

Gluten Free Chocolate Cupcakes

I made these a little while ago, but forgot to write down the recipe. So I experimented again this afternoon and luckily achieved something similar to last time. The recipe is gluten free, and uses unrefined sugars and and an apple for its sweetness. 

Ingredients - Makes 8 Cupcakes

Cupcake

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Egg

2 Tablespoons Cacao Powder

1 Apple, cored and peeled

1/4 Cup Coconut Oil

1/4 Cup Honey, Rice Malt Syrup OR Pure Maple Syrup

1/2 Cup Almond, Coconut, Soy or Rice Milk

1/4 Cup Gluten Free Flour (Use normal plain flour if you don’t mind them being non-gluten-free)

1/4 Cup + 2 Tablespoons Almond Meal

Icing

1/4 Cup Coconut Oil

1/4 Cup Honey, Rice Malt Syrup OR Pure Maple Syrup

3 Tablespoons Cacao Powder

1/2 of a half an Avocado (...so 1/4 Avocado)

Method

Pre-heat oven to 180 degrees (or 170 degrees for fan-forced). Use cupcake patties in a cupcake tray or alternatively grease the tray with coconut oil. 

Dice the apple into cubes and place in a microwavable bowl. Add one teaspoon water and cover with cling wrap. 

Microwave for 3 minutes

Blend the softened apple, almond milk, cacao powder, coconut oil, your choice of honey/rice malt syrup/maple syrup and the gluten free flour, in a food processor or blender. 

Pour into a large mixing bowl, then add all other ingredients. Mix until combined. 

Pour mixture evenly into cupcake trays. 

Bake for 20 minutes, or until the cupcakes are firm when touched lightly on the top. Remove from oven and cool for an hour.

While the cupcakes are cooking, blend all icing ingredients together in a food processor or mix with beaters. Place icing mixture in fridge to solidify.

Once the cupcakes are cooled, remove icing mixture from fridge and mix to soften up. 

Ice cupcakes and top with chopped almonds or berries. 

[lauramillsfood-blog]

Raw Chocolate Cheesecake

Whenever I eat out and have something I like, I tend to try and recreate it myself at home. This is a recreation of a raw cheesecake I had earlier today ... which unfortunately, didn’t turn out the same. However, it was still very yummy and chocolatey and smooth. 

Ingredients - Makes 1 Cheesecake (About 8-12 servings)

Base

1/4 C Almonds

2 T Coconut Oil

1 T Maple Syrup, Golden Syrup OR Honey

1/4 C Buckwheat Kernels (You could use more almonds, or cashews as a replacement for these)

3 T Desiccated or Shredded Coconut

2 T Cacao Powder

4 Dates

Filling

1 C Cashew Pieces, soaked for 1-4 hours (or overnight)

1/2 C Syrups (Can use a MIX of rice syrup, golden syrup, male syrup or honey)

1/4 C Coconut Oil, melted

1-3 Drops Vanilla Essence

Sprinkle Salt

3 T Cacao Powder

8 Dates

Method

You will need a round cake tin for the cheesecake. Line with baking paper.

Blend all ingredients together, apart from the syrup and coconut oil, until fine 

Then add your chosen syrup and the coconut oil until it forms a wet clump

Press the mixture into the bottom of the round tin until firm. Place in fridge to set.

Blend all filling ingredients together. This may take a while, depending on the quality of your blender/food processor. The filling should be smooth when ready... there shouldn’t be any cashew clumps.

Tip the filling mixture onto the base and smooth the top with the back of a spoon.

Freeze for 1-2 hours, or until the top of the cheesecake is firm when touched. 

Cut into triangular pieces.

Garnish with almonds, strawberries or raspberries. 

[lauramillsfood-blog]

Gluten Free Pancakes with Strawberries and Cream

3 ingredient pancakes with delicious sweet strawberries and coconut yogurt. I remember the “just add water” pancakes in the plastic bottle. I’d run around the house trying to shake it all up. These aren’t quite like that. I used my smoothie blender and ended up with lovely light and fluffy pancakes!

Ingredients - Makes 4 Pancakes

Pancakes

1 Egg

1/2 C Gluten Free Flour (Maybe more if you like a thicker pancake)

1/2 C Almond Milk

Toppings

4 Strawberries, Diced

3 Tablespoons Coconut Yogurt (I used nudie’s new blueberry coconut yogurt - available with the other yoghurts in Woolworths!)

1 teaspoon Gluten Free Icing Sugar (Optional)

Method

In a medium-sized frypan, melt a tablespoon butter or oil on medium heat

Place pancake ingredients in a blender, and blend until smooth. Depending on the consistency, you may need to add more flour or more milk

Once the butter/oil has melted, pour enough pancake mixture in to achieve your desired pancake size

Flip after bubbles start to emerge on the surface of the pancake (About 1 minute)

Take pancake off when other side is cooked through (About 1 minute)

Repeat with remaining mixture. You may need to add more butter/oil, if you find the pancake mixture is sticking

Once your pancakes are cooked, layer up on a plate and spoon coconut yogurt on the top. Place strawberries over the yoghurt and sift icing sugar over the top.