Recipes
American Style Cacao and Banana Pancakes

Ingredients

120g buckwheat flour
1 ½ tsp baking powder
18g cacao powder
1 banana (if FODMAP use 1 unripe banana or limit a ripe banana to 65g)
1 TBS flaxseeds soaked in almond milk (see Breakfast Cupboard Basics)
30g almond butter
2 eggs
140ml almond milk
Coconut oil
(Makes approximately twelve 8cm pancakes)

Method

Sift all the dry ingredients (flour, baking powder, cacao powder) together into a mixing bowl.
In a separate bowl mash the banana until smooth.
Add the flaxseed and almond butter to the banana and mix.
Add the eggs to the banana mixture and beat in gently.
Make a well in the centre of the dry ingredients and gradually add in the egg and banana mixture, incorporating as much of the dry ingredients as you can.
Finally add the almond milk slowly, beating as you go until you have thick smooth batter (more like chocolate cake mix). There should be a few bubbles on the surface.
Melt 1 tsp of coconut oil in a large frying pan (I use a crepe pan). Wipe off any excess oil.
Add 1 TBS of the pancake mix to the frying pan. 1 TBS makes an 8cm pancake. You can cook 3 or 4 together if your pan is big enough to space them out to allow for spread.
Cook each side for roughly 1 – 2 minutes. There should be a good rise and bubbles will appear on the pancake surface.
Repeat until all the mixture is used up.

Apple and Cinnamon Overnight Oats

Ingredients

28g almond butter
2 tsp honey
1 tsp cinnamon
16g chia seeds
1 TBS flaxseed soaked in almond milk (see Cupboard Basics)
20g sunflower seeds
200ml almond milk
100g oats
40g raisins
1 apple (peeled)

 

Method

Measure the oats, chia seeds, sunflower seeds and cinnamon powder into a bowl and stir.
Add the soaked flaxseed, almond butter, honey and the almond milk.
Mix in well.
Stir in the raisins.
Lastly grate the apple into the mixture and mix everything together.
Transfer to a jar or bowl that can be sealed and leave in the fridge overnight.

Serves 2

 

Apple, Cinnamon and Raisin Baked Oats

Ingredients

1 apple
2g cinnamon
28g honey
28g almond butter
1 TBS flaxseeds soaked in almond milk (see Breakfast Cupboard Basics)
12g chia seeds
45g raisins
120g oats (gluten free or normal)
200ml almond milk

Method

Preheat the oven to 180°C Fan, 200°C, 400°F, Gas Mark 6
Wash the apple and then chop into small chunks.
Place the apple into a small saucepan with a little water.
Stew for about 20 minutes until the apple is quite soft. Add more water if needed.
Put the cinnamon, honey, almond butter, flaxseeds and chia seeds into a bowl. Mix well until smooth.
Add the oats and raisins and mix in well.
Stir in the stewed apple
Finally add the almond milk.
Leave the mixture to soak for 10 minutes.
Pour the mix into a 500ml dish
Cook in the middle of the oven for about 25 minutes.

Perfect topped with a little coconut yoghurt and a few flaked almonds and pumpkin seeds.

 

Blackberry and Apple Overnight Oats

Ingredients

96g oats
12g chia seeds
1 TBS flaxseed soaked in almond milk (see Cupboard Basics)
28g almond butter
10g pumpkin seeds
10g sunflower seeds
1 tsp cinnamon
200ml almond milk
80g blackberries
1 apple (peeled)
1 tsp honey (optional)

Method

Measure the oats, chia seeds, pumpkin seeds, sunflower seeds and cinnamon powder into a bowl and stir.
Add the soaked flaxseeds, almond butter and the almond milk.
Mix in well.
Stir in the blackberries.
Lastly grate the apple into the mixture and mix everything together.
If using honey add now or drizzle over the oats when served.
Transfer to a jar or bowl that can be sealed and leave in the fridge overnight.

Serves 2

Serve with a sprinkling of granola, pumpkin seeds, flaked almonds and crushed blackberries

 

Cacao Chia Pudding

Ingredients

1 banana (if on FODMAP use unripe banana or restrict ripe banana to approx. 60g)
15g maple syrup
26g almond butter
2g vanilla paste
12g cacao powder
50g chia seeds
200ml almond milk
1 TBS coconut yoghurt

Method

Mash the banana in a bowl.
Add the maple syrup, almond butter, vanilla paste and cacao powder and mix until creamy and smooth
Add the chia seeds and mix in well
Pour in the almond milk and stir until combined
Finally stir in the coconut yoghurt
Transfer to a jar or bowl that can be sealed and leave in the fridge overnight.

Serves 2

Perfect layered with raspberries, granola and more coconut yoghurt.

Blackberry and Apple Smoothie Bowl

Ingredients

40g oats (gluten free or normal)
12g chia seeds
1 TBS flaxseed soaked in almond milk (see Breakfast Cupboard Basics)
30g almond butter
5 TBS almond milk ( or start with 4 TBS and add another if needed)
110g of blackberries
70g cauliflower (frozen is fine)
¼  of a medium cucumber
Handful of iceberg lettuce/baby gem
1 apple (no need to peel)

Method

Add everything to your blender and leave to stand for about 15 minutes. This allows the chia seeds to swell slightly and the frozen cauliflower to soften a little.
Blend until smooth.

Gorgeous with a few more blackberries and some granola.

Blackberry and Apple Baked Oats

Ingredients

100g blackberries
1 apple
4g cinnamon
28g honey
30g almond butter
1 TBS flaxseeds soaked in almond milk (see Breakfast Cupboard Basics)
12g chia seeds
120g oats (gluten free or normal)
200ml almond milk

Method

Preheat the oven to 180°C Fan, 200°C, 400°F, Gas Mark 6
Wash the apple and then chop into small chunks.
Place the blackberries and apple into a small saucepan with a little water.
Stew for about 20 minutes until the apples are slightly soft. Add more water if needed.
Put the cinnamon, honey, almond butter, flaxseeds and chia seeds into a bowl. Mix well until smooth.
Add the oats and mix in well.
Finally stir in the almond milk.
Leave the mixture to soak for 10 minutes.
Layer the stewed fruit in the bottom of a 500ml dish
Top with the oat mixture
Cook in the middle of the oven for about 25 minutes (until a skewer placed in the oat mixture comes out clean).

Perfect topped with a little blackberry purée, coconut yoghurt and a few pumpkin seeds.

Vegan Banana and Cinnamon Pancakes

Ingredients

100g buckwheat flour
1 tsp baking powder
1 tsp cinnamon
10g chia seeds
75g puréed banana (I freeze banana purée in batches in an ice cube tray)
1 TBS flaxseeds soaked in almond milk (see Breakfast Cupboard Basics)
110ml almond milk
Coconut oil to cook

Method

Mix the banana and flaxseed together in a small bowl until smooth.
Sift all the dry ingredients (flour, baking powder, cinnamon) into a large mixing bowl.
Add the chia seeds to the other dry ingredients. Stir to combine.
Make a well in the centre of the flour mixture and pour in the banana mix. Stir gently to combine as much of the two mixes as possible.
Gradually add the almond milk, stirring until a thick, smooth batter is formed.
Melt 1 tsp of coconut oil in a large frying pan (I use a crepe pan) over a medium heat. If you don’t use enough oil the pancakes will stick.
Add 1 TBS of the pancake mix to the frying pan and gently spread it out to about 8cm diameter. You can cook up to 4 pancakes together in a large pan but make sure to leave a gap between each pancake for slight spread.
Cook each side for roughly 1 – 2 minutes. Don’t try to check how the underneath is cooking too soon as they may stick as you try to flip them.
The pancakes should be a lovely golden colour with some rise and a few surface bubbles.

Makes eight 8cm pancakes

Perfect served with raspberries or strawberries, maple syrup, a little coconut yoghurt and a sprinkle of cacao nibs.

Green Smoothie Bowl

Ingredients

40g oats
12g chia seeds
1 TBS flaxseed soaked in almond milk (see Breakfast Cupboard Basics)
30g almond butter
4 TBS almond milk
⅓ of a medium cucumber
Handful of iceberg lettuce/baby gem lettuce
Handful of kale
4-5 pineapple rings

Method

Add everything to your blender and leave to stand for about 15 minutes. This allows the chia seeds to soften and swell slightly.
Blend until smooth.

Perfect topped with granola, pumpkin seeds and raspberry pieces or purée.

Serves 1 – 2

Sunshine Smoothie Bowl

Ingredients

40g oats
12g chia seeds
1 TBS flaxseed soaked in almond milk (see Breakfast Cupboard Basics)
30g almond butter
4 TBS almond milk
¼ of a medium cucumber
Small handful of iceberg lettuce/baby gem lettuce
1 medium carrot
2 small oranges /1 large orange

Method

Add everything to your blender and leave to stand for about 15 minutes. This allows the chia seeds to soften and swell slightly.
Blend until smooth.

Perfect topped with granola, clementine segments and cacao nibs.

Serves 1 – 2

Cacao and Greens Smoothie Bowl

Ingredients

40g oats
12g chia seeds
1 TBS flaxseed soaked in almond milk (see Breakfast Cupboard Basics)
30g almond butter
120ml almond milk
20g cacao powder
¼ of a medium cucumber
¼ pickled beetroot (this is ok on FODMAP or you can use a normal cooked beetroot if not on FODMAP)
Handful of kale
1 small banana (if on FODMAP limit to 30g and add a little Maple Syrup if needed or use an unripe banana)

Method

Add everything to your blender and leave to stand for about 15 minutes. This allows the chia seeds to soften and swell slightly.
Blend until smooth.

Perfect topped with granola, raspberry purée, coconut yoghurt and cacao nibs.

Serves 1 – 2

Maple, Pecan and Raspberry Baked Oats

Ingredients

12g chia seeds
1 TBS flaxseeds soaked in almond milk (see Breakfast Cupboard Basics)
28g almond butter
35g maple syrup
25g broken pecans
140g oats
175ml almond milk
55g raspberries

Method

Preheat the oven to 180°C Fan, 200°C, 400°F, Gas Mark 6
Measure the chia seeds, soaked flaxseeds, almond butter and maple syrup into a bowl. Mix well.
Stir in the broken pecans.
Add the oats and mix in well.
Stir in the almond milk.
Finally add the raspberries
Leave the mixture to soak for 10 minutes.
Divide the oat mixture between two 200ml ramekins.
Cook in the middle of the oven for about 18 minutes. I use a skewer to test if it’s cooked. If it comes out sticky then leave it for a couple more minutes and check again.

Perfect served with a little coconut yoghurt and a few more raspberries and pecans.

Serves 2

Cacao and Raspberry Overnight Oats

Ingredients

1 small banana (if on FODMAP use unripe banana or restrict ripe banana to approx. 60g)
12g chia seeds
1 TBS flaxseed soaked in almond milk (see Cupboard Basics)
30g almond butter
12g cacao powder
15 cacao nibs
24g maple syrup
110g oats
200ml almond milk
80g raspberries

Method

Add everything to your blender and leave to stand for about 15 minutes. This allows the chia seeds to swell slightly. Blend until smooth.
Perfect topped with granola, orange zest, citrus fruit and cacao nibs.
Serves 1 – 2 (depending on appetite and what else you pile into your bowl!)

Cacao Orange Smoothie Bowl

Ingredients

40g oats (gluten free or normal)
12g chia seeds
1 TBS flaxseed soaked in almond milk (see Breakfast Cupboard Basics)
30g almond butter
20g cacao powder (or a little more if you really love cacao!)
5 – 6 TBS almond milk
1 carrot
¼ of a medium cucumber/courgette
Handful of iceberg lettuce/baby gem (or use Kale if trying to eat more cruciferous veg)
⅓ of a banana (30g)
1 orange

Method

Add everything to your blender and leave to stand for about 15 minutes. This allows the chia seeds to swell slightly. Blend until smooth.
Perfect topped with granola, orange zest, citrus fruit and cacao nibs.
Serves 1 – 2 (depending on appetite and what else you pile into your bowl!)

Cacao, Pecan and Banana Baked Oats

Ingredients

1 banana (if following FODMAP use an unripe banana or limit a ripe banana to about 30g)
20g maple syrup
12g chia seeds
1 TBS flaxseeds soaked in almond milk (see Breakfast Cupboard Basics)
30g almond butter
12g cacao powder
24g broken pecans
125g oats
150ml almond milk

Method

Preheat the oven to 180°C Fan, 200°C, 400°F, Gas Mark 6
Mash the banana in a medium size bowl until pretty much lump free.
Stir in the maple syrup, chia seeds, soaked flaxseeds and cacao powder. Mix well until smooth.
Stir in the broken pecans.
Add the oats and mix in well.
Finally stir in the almond milk.
Leave the mixture to soak for 10 minutes.
Divide the oat mixture between two 200ml ramekins.
Cook in the middle of the oven for about 25 minutes. I use a skewer to test if it’s cooked. If it comes out sticky then leave it for a couple more minutes and check again.
Perfect served with a little almond butter, cacao nibs and a few more pecans.

Cacao, mint and raspberry smoothie bowl

Ingredients

40g oats (gluten free or normal)
12g chia seeds
1 TBS flaxseed soaked in almond milk (see Breakfast Cupboard Basics)
30g almond butter
15g cacao powder
4 – 6 TBS almond milk (start with 4 and add more if needed)
¼ of a medium cucumber/courgette
Handful of iceberg lettuce/baby gem
Small handful spinach
90g raspberries
2 large mint leaves (chocolate mint works well)

Method

Add everything to your blender and leave to stand for about 15 minutes. This allows the chia seeds to swell slightly. Blend until smooth.

Serves 1

Raspberry and Banana Chia Pudding

Ingredients

1 banana (if on FODMAP use unripe banana or restrict ripe banana to approx. 60g)
80g raspberries
20g almond butter
50g coconut yoghurt
150ml almond milk
50g chia seeds

Method

Mash the banana in a bowl.
Crush and mash the raspberries then stir into the banana
(You can blend the banana and raspberries if preferred)
Add almond butter and yoghurt and mix until creamy and smooth
Add the almond milk and stir until combined
Add the chia seeds and mix in well
Transfer to a jar or bowl that can be sealed and leave in the fridge overnight.

Serves 2

Berry Smoothie Bowl

Ingredients

40g oats (gluten free or normal)
12g chia seeds
1 TBS flaxseed soaked in almond milk (see Breakfast Cupboard Basics)
30g almond butter
5 TBS almond milk ( or start with 4 TBS and add another if needed)
130g of raspberries ( you can reduce this to taste)
1 small carrot/ ½ beetroot
⅓ of a medium cucumber
Handful of iceberg lettuce/baby gem
½ a banana (30g)

Method

Add everything to your blender and leave to stand for about 15 minutes.
This allows the chia seeds to swell slightly. Blend until smooth.

Serves 1

Blueberry and Banana Baked Oats

Ingredients

1 mashed banana (if following FODMAP use an unripe banana)
2g cinnamon
12g chia seeds
1 TBS flaxseeds soaked in almond milk (see Breakfast Cupboard Basics)
28g almond butter
26g clear honey (or maple syrup if on FODMAP)
130g oats (gluten free or normal)
60g blueberries
115ml almond milk

Method

Preheat the oven to 180°C Fan, 200°C, 400°F, Gas Mark 6
Mash the banana in a medium size bowl until pretty much lump free.
Stir in the cinnamon, chia seeds, flaxseeds, almond butter and honey/maple syrup. Mix well until smooth.
Add the oats and mix in well.
Stir in the blueberries.
Finally stir in the almond milk.
Leave the mixture to soak for 10 minutes.
Divide the oat mixture between two 200ml ramekins.
Cook in the middle of the oven for about 25 minutes. I use a skewer to test if it’s cooked. If it comes out sticky then leave it for a couple more minutes and check again.