GLUTEN FREE SAVORY SWEET POTATO PANCAKES

Pancakes are something I could literally eat for breakfast, lunch, and dinner erry damn day. So as this obsession of mine has continued I've become quite creative with variations but this would by far have to be my savory favorite and once again like the theme you see in most of my recipes SUPER EASY!

Pancake mix:

1/2 cup egg whites

1 cup sweet potato purée

1/4 cup nutritional yeast

2 tbs coconut flour

Pinch of Himalayan pink salt

Pinch of Black Pepper

Pinch of baking powder

1/4 cup of freshly chopped Dill

1/4 cup freshly chopped Chives

TOPPING:

4 Brussel sprouts quartered

4 mushrooms sliced

1/4 cup sliced almonds

4 chicken tenders poached and shredded

2-3 tbs of your Fav hot sauce

2 tbs tahini mixed with 2 tbs of water.

PANCAKE BATTER:

- start with the sweet potato purée. You can buy this pre puréed or do it yourself, I like to do it myself because it's simple but either works. If DYI it's as simple as boiling the sweet potato pieces in water until soft, draining and blending in your bullet /blender

- To the bullet/ blender add all the ingredients for the pancake mix minus the dill and chives and blend.

- Take half of the dill and chives and add to the mix but only stir through.

- Set aside.

While that is resting, this is where you prepare your toppings for these glorious pancakes. Remember you can have WHATEVER YOU LIKE on them, I went with the poached chicken option but your options are endless.

TOPPINGS:

- Pre heat pan and lightly spray with coconut oil, Cook mushrooms and sprouts until golden

- Add sliced almonds and cooked chicken to the veggies in the pan and cook for two mins, I like to add a couple of splashes(or more depending on how adventurous I'm feeling 😉) of my fav hot sauce to this bit for some extra kick, it also works to lightly coat all ingredients nicely.

- Set pan aside.

Cooking your Pancakes:

- Pre heat pan number 2, lightly spray with coconut oil and begin to cook your pancakes. spoon 3 tbs of batter per pancake, I usually try and do three pancakes per pan. Cooking time will vary from 5-7 mins

Putting it all together!

- It's all about the layers! I have a bit of a system.... Pancake, spread tahini, spoon Veggie and chicken mix, sprinkle with chives and dill, place pancake two on top and repeat!

Serves 2 

NUTRITION INFO: note this includes toppings etc

Calories 450

Carbs 38

Fats 16.5

Protein 44g

Sugar 1

VEGAN CAULIFLOWER CHEESE SAUCE:

Whether you went out and drank way too  tequila last night or you are feeling fragile and just need warming feel good food stat... Some days our bodies just crave comforting cheesy goodness so why not fufill that need (and yes it's a NEED) without the nasty calories and bloat that goes along with it. This cheesy sauce is perfect for nachos, can be used to top your fav veggie bake or even just to spice up good meat and three veg.

INGREDIENTS:

1 small head of cauliflower

3 heaped tbs nutritional yeast

Himalayan salt

1 tbs coconut flour

1/4 cup unsweetened Almond milk

HOW:

- Chop up head of cauliflower into inch long pieces, take cauliflower pieces and Steam or boil until soft.

- Take drained cauliflower pieces and place in Nutribullet blender, blend until  It is a smooth and creamy consistency.

- Add the salt, almond milk and nutritional yeast to the cauliflower and blend again til combined.

- Add coconut flour to the mix and blend for about a minute.

- And ta-daaaa! It's seriously that simple. As I said earlier, you can use it as a dip, as a sauce or a topper for roasted veggies. 

ZUCCHINI AND DILL FRITTERS

Breakfast is without question my favorite meal of the day. Zucchini fritters are right up there on the list of fav breakfast food too, however it's rare to come across gluten-free friendly versions of these bad boys. Here's a recipe that's so insanely easy that you'll have no excuse not to have a Sunday brunch at home.

INGREDIENTS:

1 med zucchini grated

3 tbs coco flour

1/4 cup egg whites

2 eggs

1 tbs goats cheese

Handful of fresh dill chopped

Pinch of Salt and pepper

Pinch of baking powder

HOW:

- Place all ingredients in a mixing bowl and mud thoroughly with a wooden spoon

- Pre heat frying pan and spray lightly with coconut oil

- It's time to cook these bad boys! Take 3 tbs of the zucchini batter on to the pan like you would to cook a pan cake.

- Brown on both sides, this should take about 3-5mins each side and BOOM.

- Serve with all the breakfast treats or do what I have done above and use them as breakfast burger buns!

GLUTEN FREE, PALEO CAULIFLOWER PIZZA CRUST

Beeeeeeecause everyone needs PIZZA!!

INGREDIENTS:

1 cup raw cauliflower blended finely/ puree 

I cup tiger nut or coconut flour 

2 tbs chia

2 tbs flax

2 eggs

1 tbs nutritional yeast 

1 tbs chopped rosemary

1 punch of salt and pepper

HOW:

• Pre heat your oven at 400 degrees f.
• Take the the raw blended cauliflower / purée and lightly sauté it for 5 mins in a pan over a mild heat. Take it off the heat and place in a Muslin cloth (or a thin tea towel) and wring out any fluid. Yes this is the most annoying step but removing the fluid will make sure your base turns out nice and crispy!
• Place the moisture free purée in a bowl, combine with all the ingredients and make a dough like mixture. 
• Line a baking tray with wax paper or aluminum foil and spray lightly with coconut oil.
• Split the mixture into two balls. And flatten into two pizzas about a 1/4 inch thick. 
• Cook bases in oven for 5-7 mins until the edges are lightly browned. 
• Take them out of the oven, top with all the delicious things you want on your pizza and return to the oven to cook for another ten mins. 
• Fuck yesssssss. It's pizza time.
  
  Enjoy babes xxx

CACAO ROSE BEET BROWNIES

I crave chocolatey treats just as much as the next person, hard to believe that these guys are #sugarfree, #paleo, #vegan (optional) and #glutenfree! Talk about a win!

INGREDIENTS:
1 cup Pureed Beets
1/4 cup Cacao powder & 3 tbs Cacao for icing
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 egg or Flax egg (see note)
1 tbs Rose water
3 Medjool Dates
Rose Petals

HOW:

FOR THE BROWNIE:
- Pre heat oven to 400' F.
- Combine Beet puree and dates in a blender til both a super smooth.
- Add Cacao powder, Coconut Flour, Egg, 3 tbs Coconut oil, Baking Powder, Rose water and Almond milk to the beet mix and combine until a batter is formed.
- Spray brownie tray with Coconut oil, and spread batter on tray about 1 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

ICING:
- Combine 3 tbs Cacao Powder, 1 tbs coconut oil, 1 tbs hot water to make icing thick. Add more coconut oil if you would like a harder chocolate icing as the final product.

- Take Brownie out of pan once cooled
- Spread icing over Brownie
- As it sets spritz with rose water and cover in rose petals.

*Flax egg is 2 tbs of ground flax meal combined with 2 tbs of hot water.
 

CACAO CINNAMON BEET BROWNIES!!

Ahhhhh did someone say DESSERT? 
How about Sugar Free, Paleo, Gluten Free and Vegan BROWNIES?!
Deliciously layered Brownie with a Sticky Cacao fudge, this guy is a heart breaker.

INGREDIENTS:
1 cup Pureed Beets
1/4 cup Cacao powder
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 Flax egg (see note below on how to make it)
1 tbs Cinnamon
6 Medjool Dates
3 tbs Almond Butter

HOW:

FOR THE BROWNIE:
- Combine Beets, Cacao powder, Coconut Flour, 2 tbs Coconut oil, Cinnamon, Baking Powder and Almond milk. Mix until a batter is formed.
- Pre heat oven to 400' F.
- Spray brownie tray with Coconut oil, and spread batter on tray about 1/2 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

FOR THE STICKY CACAO FUDGE:
- Sautee the Medjool dates in 2 tbs coconut oil, add Almond Butter and 2 tbs Cacao Powder until roughly combined.
-Take off heat and place in Bullet blender, blend till smooth and fudgey. 

PUTTING IT TOGETHER:
You are so close to dessert HEAVEN!!!
- Combine 2 tbs Coconut oil with 2 tbs cacao powder and spread thinly on brownie and allow to set.
- Cut into squares of even sizes
- Place one square on plate, get 1 tbs of fudge mix and place on top of brownie, place brownie square on top and sandwich together. 
- Top with cacao nibs and YAHHHHHHHHHHS ITS FINALLY READY!!!

*Flax egg:
2 tbs ground flax meal
4 tbs water
- Combine and leave to set until a gel like mix is formed.
 

GLUTEN FREE - PALEO - VEGAN : BASIL BROCCOLI BREAD

I love a veggie substitute in place of flour, my usual suspects are using Cauliflower or Zucchini but with an overload of Broccoli in the fridge, Broccoli Bread sounded like a great idea!

2 Cups of blended Broccoli (I blanched it pre blend so i was easier to blend)
1/2 cup blended flax seeds  
1/4 cup blended chia seeds
1/4 cup coconut flour 
1/4 cup chick pea flour (use coconut flour for paleo version) 
3 tbs coconut oil 
1/4 tsp black cracked pepper
1/4 tsp Himalayan salt 
1 tsp baking powder 
1/2 cup almond milk
2 Tbs of freshly chopped Basil

HOW:

Pre-heat oven to 400deg F.
Combine all ingredients in a bowl until a dough like consistency is formed. 
Place in a bread tin, sprayed lightly with coconut oil and cook for 30-40mins. 

Not exactly a difficult recipe to follow. I served the Broccoli bread with Tahini and it was RIDIC.

PALEO & VEGAN ZUCCHINI COCONUT BREAD

Smashed Avo is something us Aussies do best, sorry it really is true. 
So being a gluten-free, grain-free, egg-free fitness freak with eyes on a bangin' bikini bod this is something I miss out on until TODAY. 

ZUCCHINI COCONUT BREAD! 
Inspired by @wheretogowhattoeat, I tweaked it to suit my allergies and yahhhhs!
I did it.
It actually has the texture of REAL bread.
It's vegan, paleo, low fat, lowcarb and completely guilt free. 

RECIPE: 

1 med zucchini grated (once grated put in fabric and drain out any moisture) 1/2 cup blended flax seeds  
1/4 cup blended chia seeds
1/4 cup coconut flour 
1/4 cup chick pea flour (use coconut flour for paleo version) 
3 tbs coconut oil 
1/4 tsp black cracked pepper
1/4 tsp Himalayan salt 
1 tsp baking powder 
1/2 cup almond milk

HOW:

Pre-heat oven to 400deg F.
Combine all ingredients in a bowl until a dough like consistency is formed. 
Place in a bread tin, sprayed lightly with coconut oil and cook for 35-45mins. 
If you don't have a bread tin, why not make rolls? Roll dough into palm size balls and cook on a baking tray for 20mins (cook time will vary on size so check frequently after 15mins.) 

Top with smashed avocado, freshly chopped radishes and hemp seeds. Ahhhhhh hell yessss!