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Pumpkin Bread

Works best when making mini loafs as they stay moist and not too dense.

4 tbs coconut sugar, 2 tbs coconut nectar

2tbs Olive oil, 2tbs coconut oil

400g Pureed pumpkin

¼ lemon squeezed

Thumbnail size of grated ginger.

1 cup Almond Flour,

½ cup Quinoa Flour

¼ coconut flour

1 cup All purpose gluten free flour.

1tbs poppy seeds

1 ½ tsp cinnamon,

½ tsp grated nutmeg,

1 tsp Xanthum gum (or Chia gel- 1 tsp chia to 3tsp water let it sit for 10-20 mins till gel consistency)

1 ½ tsp baking soda,

½ tsp Salt

Mix all wet ingredients (everything on list till grated ginger) in the Kenwood or with a hand mixer.  Mix dry ingredients together in another bowl. Slowly fold in dry ingredient to wet ingredients. Meanwhile grease some mini loaf tins. When fully mixed, put into loaf tins. Pre-heat oven to 200C and cook for 15-20 mins. Turn out onto cooling rack when finished.

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Great for kids

100g sugar (coconut)
113g in salted butter (or coconut mana)

Cream together in the mixer
Sieve in 140g baking gluten free mix- or any gluten free flour
Tsp flax meal mixed with a little water as an egg substitute
30g ground almonds (I use the ones from my almond milk!)
Um- ground ginger, cinnamon, all spice, nutmeg
Grated ginger about a thumb to knuckle size
Tasted and added more ground ginger!
Vanilla essence and a pince pink salt!

Let it sit in the fridge for an hour- roll it thin for cookies and thicker for house (and probably make 4x as much)

Bake at 180 for about 10 mins- allow to cool then ice if you want.

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My hubby came up with this recipe. These are based on Jamie Oliver’s American pancake recipe, changing the ingredients but keeping e method. Whipping the whites gives these pancakes an amazing lightness. If you need it to be egg free you may lose this lightness. You can substitute the eggs with ground flax- 1 egg= 1 tbs flax to 3 tbs water mixed together then added (so this recipe will need 3tbs flax mixed in 9tbs water) try whipping the mixture to see if it makes a difference.

70g almond flour
25g coconut flour
20g Quinoa flour
3 large eggs
1 heaped teaspoon baking powder
140ml Kefir (but you can also use almond milk or oat milk
a pinch of salt

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.

Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden. The batter will keep in the fridge so why not make half and save the other half for the next morning!

We serve these with a choice of nut butter and banana or berries and coconut nectar. But you can have them with anything. You can also add banana, blueberries or raspberries to the batter while they are cooking too if you like and then drizzle them with coconut nectar/maple syrup. Delicious…

I used to make Raw Almond Milk for my daughter for when she weaned off Breast milk at 15 months. I was really confused, we are a dairy free family and I wanted to be able to give her something with loads of nutrition. Almonds are packed with goodness- calcium, magnesium and Vitamin E to name a few and of course are an excellent source of protein. I was making almond butter with the leftover almond meal but ended up throwing most of it away. After meeting some amazing women I have realised there is loads you can do with the leftovers so have been inspired to make it again. You can dry the meal and grind it in a coffee grinder to make almond flour, something I have been buying anyway to bake with. It can also be frozen, used in bone broth, added to Chia Porridge and muesli.

I have a normal blender- if you have a more powerful mixer you may want to play with the ratio.

I use a ratio of 3:1 water to almonds.

You have to soak the almonds first overnight or at least 8 hours. I use Raw almonds to get the most nutrition and I soak them in distilled water.

When the Almonds are ready, put them in a blender with the water

1 cup almonds: 3 cup of filtered water

a pinch of salt (I have been using Pink Himalayan rock salt but also like sea salt

vanilla essence  (I use a couple of drops of the Medicine Flowers one but you could add a capful of regular essence)

Some times 1-2 Medjool Dates (or other dates soaked)

I blend then pulse and blend to make sure I get as much out of the almonds as possible. I then strain through a nut/soup bag. I have also used a sieve as I don’t mind fine bits of almond in my milk. to get a smoother consistency you can use the nut bag or a muslin cloth. I then let it sit and strain for 10 mins, gently move with a spoon and then dry the almonds in the dehydrator or the lowest setting in the oven (or just fan if you can). The almond milk goes in the fridge ready to make Chia porridge, Almond Milk Kefir or Iced coffee