S'berry & cream smoothie

Nathalie / 1st May 2019

serves 2 and 2 little ones


3 tbsp cashew butter

1 tbsp  brazils
1 cup of homemade fermented almond yogurt/vanilla CoYo yogurt/strawberry kefir
1 tbsp grass fed collagen (Great Lakes)

1/2 mejadool date (pitted)

1/2 cup fresh or frozen strawberries
 1 large frozen banana, cut into bite sized pieces
1 scoop of vegan protein powder (Nuzest) optional*

500 ml coconut water
1 cup of Ice

I use a vitamix blender for this recipe, which is a high powered smoothie maker but you can use any smoothie maker that can blend ice (or you can leave the ice out). The Nutribullet works well with ice and is a fraction of the cost.  I tend to use this when I am travelling.

Add all the ingredients to the blender but not the protein powder or collagen.  The liquid should just cover the ingredients so add more if needed.  Blend!  The mixture will be very concentrated and thick.  Add the Ice and continue to blend until you get a nice creamy consistency or the consistency that you like.  Again you may need to add more water if you prefer it a little runnier.   I add the protein powder and collagen last so to protect it from any damage during the cycle.

For the protein powder, I like Nuzest vanilla pea protein. Pay attention to the ingredient list in protein powders, I tend to look for ones that are organic, GMO free, low in sugar and free from additives.  For the collagen I use Great Lakes brand.

Kid Approved:✔

Adapt for Baby: I tend to serve the baby before adding the ice to maximise the nutrition of the serving given and also to make sure it’s not too cold for their palate!

Buttery nut oats with caramaelised banana

Nathalie / 9th January 2019


Serves 2

 

1 cup of old fashioned rolled oats, gluten free

2 tbsp coconut butter
1 tbsp cashew butter

Approx 3 cups of water
Plant based milk splash to serve

1 tbsp raw honey to serve

1/2 banana cut into slices

1tsp coconut sugar

1tsp ceylon cinamon

Place the oats and water in a pan over a medium heat.   Stir in the coconut butter and keep stirring until a nice creamy texture develops.  If needed, add more water.  You may also need to turn down the heat and cook the oats slowly, around 7 minutes but depends on the oats you are using.  How much water you use will also depend on the type of oats you use.  Right before serving, stir in the cashew butter and honey. 

 

 

For the caramel banana slices, heat a little coconut oil in a pan on a medium/high heat.  Once the pan is hot, add the banana slices and turn down the heat to low.  Sprinkle with the sugar and cinamon.  Flip over after around 1 minute and cook on the other side. 

 

Pour the oats into bowls, top with the banana slices and a splash of milk of choice.

Classic Waffles

ID

Nathalie / 6th February 2019


Makes 8

1  cup Doves gluten free self raising flour

1 cup Teff flour

1 cup Doves gluten free plain flour

2 tsp gluten free baking powder
1.5 tsp fine sea salt or himalayn salt

3 large eggs

2 and 3/4 cup coconut milk (I used M&S coconut milk drink)

6 tbsp melted coconut oil

3 tbsp pure maple syrup

1.5 tsp pure vanilla extract

Preheat the waffle maker iron as per your makers instructions.  You might want to set aside a bit of time to make the waffles as they take around 7-10 mins per 2 waffles!  I preheat the oven and keep them warm before serving. 

In a large bowl, combine the flours, baking powder and salt.

In a medium bowl, whisk the eggs, milk, melted coconut oil, maple syrup and vanilla until combined.

Add the wet ingredients to the dry ingredients and combine but dont over mix - we want some lumps.  Let the batter rest for 5-10 mins.

Grease the waffle maker and add the mixture to the pans, according to the instructions.  With my pan we dont close the lid fully and this works great as it allows the wafffles to puff up.  Gluten free baking needs as much help as possible to rise.

We serve with almond butter, fresh fruit, dairy free nutella, maple syrup (is moderated for the kids!)

 

 

Avacado power smoothie

Nathalie / 20th March 2019

serves 2 and 2 little ones

1/2 ripe avocado
3 tbsp raw cashews
1/4 cup of homemade fermented almond yogurt or vanilla CoYo yogurt
1 tbsp maca powder*
1 tbsp grass fed collagen (Great Lakes)

1 tbsp psyllium husk powder*

1 mejadool date (pitted)
 1 large frozen banana, cut into bite sized pieces
1 scoop of vegan protein powder (Nuzest) optional*

1 scoop good green stuff (Nuzest) optional*
250 ml coconut milk drink (I use M&S)

250ml coconut water
1 cup of Ice

I use a vitamix blender for this recipe, which is a high powered smoothie maker but you can use any smoothie maker that can blend ice (or you can leave the ice out). The Nutribullet works well with ice and is a fraction of the cost.  I tend to use this when I am travelling.

Add all the ingredients to the blender but not the protein powders or collagen.  The liquid should just cover the ingredients so add more if needed.  Blend!  The mixture will be very concentrated and thick.  Add the Ice and continue to blend until you get a nice creamy consistency or the consistency that you like.  Again you may need to add more water if you prefer it a little runnier.   I add the protein powder and collagen last so to protect it from any damage during the cycle.

For the protein powder, I like Nuzest vanilla pea protein. Pay attention to the ingredient list in protein powders, I tend to look for ones that are organic, GMO free, low in sugar and free from additives.  For the collagen I use Great Lakes brand.

Kids Approved:✔

Adapt for Baby: It is easy to leave out the items with an asterix and serve the baby, then add them in before serving yourself.  I tend to serve the baby before adding the ice to maximise the nutrition of the serving given and also to make sure it’s not too cold for their palate!

Oats & Date  Milkshake

Nathalie / 24th April 2019

serves 2 and 2 little ones


3 tbsp raw cashews

1 tbsp coconut butter

1/4 cup sprouted oats
1/4 cup of homemade fermented almond yogurt or vanilla CoYo yogurt
1 tbsp maca powder*
1 tbsp grass fed collagen (Great Lakes)

1 tbsp psyllium husk powder*

2 mejadool dates (pitted)
 1 large frozen banana, cut into bite sized pieces
1 scoop of vegan protein powder (Nuzest) optional*

1/4 tsp ceylon cinamon
250 ml coconut milk drink (I use M&S)

250ml coconut water
1 cup of Ice

I use a vitamix blender for this recipe, which is a high powered smoothie maker but you can use any smoothie maker that can blend ice (or you can leave the ice out). The Nutribullet works well with ice and is a fraction of the cost.  I tend to use this when I am travelling.

Add all the ingredients to the blender but not the protein powder or collagen.  The liquid should just cover the ingredients so add more if needed.  Blend!  The mixture will be very concentrated and thick.  Add the Ice and continue to blend until you get a nice creamy consistency or the consistency that you like.  Again you may need to add more water if you prefer it a little runnier.   I add the protein powder and collagen last so to protect it from any damage during the cycle.

For the protein powder, I like Nuzest vanilla pea protein. Pay attention to the ingredient list in protein powders, I tend to look for ones that are organic, GMO free, low in sugar and free from additives.  For the collagen I use Great Lakes brand.

Kid Approved:✔

Adapt for Baby: It is easy to leave out the items with an asterix and serve the baby, then add them in before serving yourself.  I tend to serve the baby before adding the ice to maximise the nutrition of the serving given and also to make sure it’s not too cold for their palate!

Bluberry & cacao power smoothie

Nathalie  / 22nd october 2019

 

 

serves 2 and 2 little one

1/2 ripe avocado
10 walnut halfs

2 tbsp cashew butter
1/4 cup of homemade fermented almond yogurt

or vanilla CoYo yogurt
1 tbsp grass fed collagen (Great Lakes)

1 tbsp ground maca powder

1 tbsp psyllium husk powder

1tbsp raw cacao powder

1/2 mejadool date (pitted)
 1 large frozen banana, cut into bite sized pieces

1/2 cup of bluberries (blackberries also work)
1 scoop of vegan protein powder (Nuzest) optional

1 scoop good green stuff (Nuzest) optional

500 ml coconut water
1 cup of Ice

I use a vitamix blender for this recipe, which is a high powered smoothie maker but you can use any smoothie maker that can blend ice (or you can leave the ice out). The Nutribullet works well with ice and is a fraction of the cost.  I tend to use this when I am travelling.

Add all the ingredients to the blender but leave out the protein powder or collagen.  The liquid should just cover the ingredients so add more if needed.  Blend!  The mixture will be very concentrated and thick.  Add the Ice and continue to blend until you get a nice creamy consistency or the consistency that you like.  Again you may need to add more water if you prefer it a little runnier.   I add the protein powder and collagen last so to protect it from any damage during the cycle.

For the protein powder, I like Nuzest vanilla pea protein. Pay attention to the ingredient list in protein powders, I tend to look for ones that are organic, GMO free, low in sugar and free from additives.  For the collagen I use Great Lakes brand.

Kid Approved:✔

Adapt for Baby: I tend to serve the baby before adding the ice to maximise the nutrition of the serving given and also to make sure it’s not too cold for their palate!

Carmelised apple crumble porridge

Nathalie / 9th January 2019


Serves 2

 

1 cup of old fashioned rolled oats, gluten free
2 tbsp cashew butter (I used M&S salted cashew)

2 tbsp raw honey

2 bramley apples, peeled and cubed

Coconut milk (M&S) to cover the oats by 1 inch in the pan

1tsp ceylon cinamon

optional: 2 tbsp granola per person

Place the apple cubes into a small pan, over a medium heat and stew until soft.     Add the cinamon while the apple is cooking to coat the apple, along with 1 tbsp of the raw honey.   Once cooked leave to the side. 

 

In another pan, add the oats and coconut milk in a pan over a medium heat.    Cook until  creamy, not glupy!  Stir through the 1 tbsp raw honey through the oats. To serve add the caramalised apple and a good dollop of the cashew butter can be stirred through.  Lastly add 2 tbsp of granola to the top.

 

Nutella banana porridge with nutty crumble 

Nathalie / 11th January 2020


Serves 2

 

1 cup of old fashioned rolled oats, gluten free
2 tbsp cashew butter (I used M&S salted cashew)

1 small banana, sliced

Coconut milk (M&S) to cover the oats by 1 inch in the pan

1tsp ceylon cinnamon

For the nutty crumble;

1 tbsp dairy free Nutella

4 tbsp crushed pecans, walnuts and hazelnuts

In a small pan, add the oats, banana, cinnamon and coconut milk over a medium heat.    Cook until creamy, not glupy! This will take around 7 minutes with old fashioned rolled oats.  To make the nutty crumble, crush the nuts using a pestle and mortar and stir through the Nutella.  Add the oats to a bowl and top with the nutty  Nutella  crumble.  Enjoy!

Goji & macademia smoothie

Nathalie  / 2 February 2020

 

 

serves 2 and 2 little one

2 large tbsp of coconut butter
Large handful of macademia nut halfs (20)

1/2 cup of homemade fermented almond yogurt

or vanilla CoYo yogurt
1 tbsp grass fed collagen (Great Lakes)

1 tbsp ground maca powder

1 tbsp psyllium husk powder

1/2 mejadool date (pitted)
 1 large frozen banana, cut into bite sized pieces

2 tbsp goji berries (dried)
2 scoops of vegan protein powder (Nuzest) optional

500 ml coconut water
1 cup of Ice

I use a vitamix blender for this recipe, which is a high powered smoothie maker but you can use any smoothie maker that can blend ice (or you can leave the ice out). The Nutribullet works well with ice and is a fraction of the cost.  I tend to use this when I am travelling.

Add all the ingredients to the blender but leave out the protein powder or collagen.  The liquid should just cover the ingredients so add more if needed.  Blend! Add the Ice and continue to blend until you get a nice creamy consistency or the consistency that you like.  Again you may need to add more water if you prefer it a little runnier.   I add the protein powder and collagen last so to protect it from any damage during the cycle.

For the protein powder, I like Nuzest vanilla pea protein. Pay attention to the ingredient list in protein powders, I tend to look for ones that are organic, GMO free, low in sugar and free from additives.  For the collagen I use Great Lakes brand.

Buckwheat pancakes

Nathalie / 6 March 2020

200g buckwheat flour

1 tsp gluten free baking powder

2 large eggs

300ml coconut milk (I used M&S coconut milk drink and you may need more as buckwheat absorbs a lot of water)

1.5 tsp Ceylon cinnamon 

2 tbsp pure maple syrup (omit for savoury version)

1 tsp pure vanilla extract

coconut oil for pan

Mix the ingredients together in a large bowl using a whisk - you want a nice runny consistency for pancakes so add more milk to get the right thickness for the batter.

Grease the pancake skillet/pan with coconut oil over a medium/high heat.  Once the pan is really hot, add enough mixture to cover the skillet or pan. Once it bubbles, flip to cook on the other side.   

We serve with almond/nut butter, fresh fruit, dairy free nutella, maple syrup (is moderated for the kids!). For a savoury version, omit the syrup and enjoy with eggs and avacodo

Oaty drop scones 

(tahini and choc chip version)

Nathalie / 18th May 2020

Makes 15 small drop scones

90g Oat flour (I grind this from oats in a Vitamix)

60g Buckwheat flour

70g SR GF flour (I use Doves)

1 tsp gluten free baking powder

1/2 tsp Himalayan or sea salt

2 tsp coconut sugar

3 large eggs

160ml coconut milk 

160ml coconut yogurt (use something thick like coconut collaborative)

1.5 tsp Ceylon cinnamon 

1 tsp pure vanilla extract

coconut oil for pan

Optional variation: 4 tbsp tahini and 100g dark choc chips

Mix the dry ingredients together in a large bowl and the wet ingredients in another bowl.  Combine wet and dry ingredients together - the mixture will be quite thick - thats perfect for drop scones.  If you are using the variation recipe, mix this the tahini in well and add the choc chips last - again mixing well.

Grease the pancake skillet/pan with coconut oil over a medium/high heat.  I use a small pancake pan with 7 holes.  Once the pan is hot, add around 2 heaped tbsp of the mixture to each hole. Once it bubbles, flip to cook on the other side.   

We serve with almond/nut butter, fresh fruit, dairy free nutella, maple syrup (is moderated for the kids!). For a savoury version, omit the sugar and enjoy with eggs and avocado

Sweetcorn and spinach fritters

Nathalie / 14 September 2020

Makes 12 (depending on size)

1 x small 195g no salt sweetcorn

6 frozen spinach cubes

1 tbsp nutritional yeast

1 chopped spring onion

1 tsp chickpea flour

125g SR gluten free flour (Doves)

1/2 tsp Himalayan or sea salt

2 large eggs

125ml coconut milk 

coconut oil for cooking

Pulse all the ingredients in a food processor until mostly processed (not completely smooth)

Grease the pancake skillet/pan with coconut oil over a medium/high heat.  Once the pan is hot, add around 4 heaped tbsp of the mixture.  Cook for around 1 minute and flip to cook throughly on the other side.   

My own children prefer a smooth version of these pancakes; if this is the case, process to completely smooth consistency before frying.

Serve with eggs or protein topping of choice.

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