Wholefoods Workshop
& Food Coaching
CHOCOLATE BROWNIE PANCAKES
Ingredients:
1 banana
1 egg
2 tbsp greek yoghurt
1 tsp vanilla powder
1/2 cup buckwheat flour
1 tsp baking powder
2 tbsp of raw cacao powder
1 tbsp rice malt syrup
pinch of sea salt
unsweetened almond milk as needed
Directions:
1. Mash the banana, greek yoghurt and egg together.
2. In another bowl, mix together the buckwheat flour, baking powder, cacao and salt.
3. Combine the wet and dry ingredients, adding the almond milk as needed till it reaches the desired consistency.
4. Heat a pan with coconut oil and place tablespoon size dollops into your pan, spread it out a little then flip when one side is cooked. Repeat the other side.
Serving suggestion:
Top with cashew butter, strawberries and a drizzle of maple syrup.
SIMPLE BREAKFAST CHIA PUDDING
Ingredients:
1 can of full cream coconut milk
1/2 tsp cinnamon
4 tbsp chia seeds
1 tbsp rice malt
Directions:
1. Put the coconut milk, rice malt and cinnamon into a glass bowl then spoon on the chia seeds.
2. Keep whisking till it is all combined. Then cover and leave overnight to set.
Tip:
The chia seeds will settle on the bottom if not properly stirred in.
If you can go without the sweetner, do try it.
Serving suggestion:
Top with a sprinkle of seeds, nuts and raspberries.
RAW STRAWBERRY JAM
Ingredients:
1 cup fresh strawberries
1/3 cup chia seeds
1 tbsp maple syrup
Directions:
1. Place all of the ingredients into a high speed mixer until it becomes a smooth paste. Place in a glass jar and keep in the fridge for up to 10 days.
Tip:
You could use any other berries as well.
GLUTEN FREE BIRCHER
Ingredients:
1 cup puffed amaranth
1 cup quinoa flakes
1 cup puffed millet
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of flaxseed meal
1/2 cup of goji berries
1/2 cup of sulphur free dried fruit of choice such as blueberries, raisins or apricots
2 tsp of cinnamon
Directions:
1. In a large mixing bowl add all of the ingredients and mix together.
2. Store in an airtight container.
3. Place three tbsp of the mixture into a bowl with two tbsp of nut milk and a big dollop of kefir or yoghurt. Leave in the fridge to soak overnight.
Tip:
Top your bircher with grated apple, fresh fruit, honey or chia pudding. Delish!!!
OPEN OMELETTE
Ingredients:
1 handful of button mushrooms
1 cup of kale, chopped, stems removed
coconut oil for frying
sea salt and pepper to taste
2-3 eggs whisked with 2 tsp of water
Directions:
1. Saute the mushrooms and kale together with a little cononut oil and a pinch of sea salt until they are soft and golden. This should take about 1 minute on high heat. Remove from the pan when done.
2. Add the egg mix to the pan with some salt and pepper. When nearly done, add the sauteed veggies and cook till it is to your liking.
Tip:
Add some diced avocado on top. Yummo!
BREAKFAST BLUEBERRY CREAM
Ingredients:
1 cup coconut cream
1/2 cup blueberries
1 tbsp psyllium husk
1 tbsp raw honey
Directions:
Put all ingredients in a high speed blender and blend until smooth. Add to your favourite bircher or eat on it's own as a dessert.
VEGAN YOGHURT
Ingredients:
1 cup raw cashews (soaked overnight)
1 cup blanched almonds (soaked overnight)
1 cup coconut milk
1/2 tsp vanilla powder
2 capsules of probiotic powder (optional)
Directions:
Soak your nuts in water overnight Drain and rinse. Add all the ingredients into a blender and blend till smooth and creamy.
CINNAMON DONUT PANCAKES
Ingredients:
1/2 cup buckwheat flour
1/2 cup coconut flour
2 eggs
1/4 tsp cinnamon
1 tbsp rice malt syrup
1 cup unsweetened almond milk
1/2 tsp bi carb soda
coconut oil for frying
Directions:
1. Whisk the eggs, then add the rice malt and almond milk together.
2. Add the dry ingredients and mix in well.
3. Heat a pan with coconut oil and dollop a tbsp full into the hot pan and cook till golden on both sides.
Tip:
Coconut flour can be thirsty stuff so you may need to add more nut milk to the batter. You can make the batter the night before so you are good to go in the morning. You can also do them in pikelet size for kid's lunchboxes.
Serving suggestion:
Dollop on some coconut yoghurt, frozen raspberries, and maple syrup. To me these pancakes taste like cinnamon donuts.
SIMPLE BIRCHER
Ingredients:
1 cup rolled oats
1 cup of almond milk
2 tbsp chia seeds
1 tsp raw honey
Directions:
Put all ingredients in a bowl and mix together. Leave overnight. Enjoy in the morning with fresh fruit and granola sprinkled on top. Try it with the blueberry pudding on top with a sprinkle of bee pollen. Delish!
RAW GRANOLA
Ingredients:
2 green apples
1 lemon Juices
2 tbsp sunflower seeds
1/2 cup pecan nuts
1/2 tso cinamon
1 tbsp raw honey
2 pinchs of nutmeg
Directions:
Put all ingredients into a food processor and pulse till it becomes a crumb texture you like.
