Chocolate almond butter pikelets

Ingredients

serves 1-2

2 tbsp of blanched almond flour- you may need a little more depending on the size of your eggs

1 tbsp nut butter

2 tsp chia seeds

2 eggs

1 tsp gluten free baking powder

1 tbsp raw cacao powder

honey and cacao nibs/choc chips to serve

Method

Whisk all the ingredients together and drop dessertspoons full into a large pan with a little butter/coconut oil melted. Cook 1 minutes each side, should be golden brown on each side. Serve with rice malt syrup and cacao nibs, you can use dark choc chips, you can add berries or banana too.

Salmon steamed with coconut, lemon, ginger- bok choy & wakame

Ingredients

4 x 120g fillets of salmon, pinboned, skin taken off- you panfry the skin separately

A small handful of wakame leaves, rehydrated by soaking in water for 10 minutes

12 large bok choy leaves

8-12 slices of lemon

4-8 tsp thick coconut cream

1 tbsp minced ginger

Salt and pepper or herbamare

Method

Line a bamboo steam or normal steamer with baking paper. Put the steamer in a large pan with some water in the bottom. Put on the heat to boil.

In your steamer place 3 bok choy leaves, mostly overlapping each other

Place you salmon on the bok choy leaves and then put 1-2 tsp coconut cream, 2-3 slices of lemon and 1 tsp of the ginger and season. Do this with all the salmon fillets. Place your rehydrated wakame in your steamer as well. When your water is boiling place your steamer on and put on the lid. Steam for 4 minutes. Should be still a bit pink in the middle. While your salmon is steaming put your salmon skin in a pan and cook 1 minute or so on each side until golden and crispy. Serve up with extra steamed veg if you like.

 

Beetroot, zucchini and carrot fritters

Makes 20

Grain/gluten/dairy free (if you use coconut oil to cook in)

Ingredients

2 of each- medium zucchini, carrots and beetroot (peel the carrot and beetroot)then grate, I use a the grater attachment on a food processor.

½ cup tapioca flour or other flour

3 eggs

Salt and pepper

Method

Mix altogether and in a large pan heat some ghee or coconut oil and put spoonfuls of the mix. Cook 2 minutes each side on a medium heat. These are great made before you need them and then reheated in the oven; they turn out crispier this way.

Nut butter and maple cookies

Makes 20 cookies

Grain/gluten/dairy free

I do not count buckwheat and millet as grains as they are seeds, but is there is much debate about this :)

Ingredients

1 cup of your favorite nut butter (make your own using 2 cups of nuts in a food processor until very smooth)

1 egg

1 tsp vanilla extract

1 cup of millet flour

½ cup of buckwheat flour

1/3 of a cup of maple syrup

Method

Preheat oven to 150 C fan forced or 165 C no fan

Mix everything together, it should be a consistency to roll, add more flour if you need to.  Roll into golf ball sized balls and place on a lined baking tray. Flatten using the back of a fork dipped in water to keep it from sticking. Bake for 18 minutes. Take out and cool for 5 minutes then put on a rack to cool completely. Store in an airtight container on the bench.

Dukkah crusted barramundi

Serves 4

This is a nut free dukkah.

Ingredients

4 x 150-180g barramundi fillets

1 portion dukkah

1 egg plus 1 tbsp water

Lemon wedges for garnish to squeeze over the fish

ghee/coconut oil for cooking

Method

 

Whisk egg with water and dip the fish in it, shake excess then put in dukkah mix and press in well on both sides of the fish. Put in fridge until needed. In a large pan heat 2 tbsp ghee/coconut oil; then on a low to medium heat cook fish 2-3 minutes each side. Should be golden brown. Do not have it too hot as you will burn the crust and the fish will not be cooked through. The fish should easily flake apart. Serve up with your choice of salad of veg.

Nut free dukkah

Makes nearly 1 ½ cups

If there is a seed you don’t like leave out and replace with one of the other seeds, or a nut. I have made this child friendly and have used a subtle taste of the cumin and coriander, if you like a stronger taste increase to 1 ½ tbsp. of the spices

Use this as a crumb for fish or chicken, a crust, part of your dip/olive oil such as vege sticks dipped in olive oil then dipped into the dukkah. Mix it through mayonnaise or yoghurt for a dip

Ingredients

¼ cup each of sesame, flaxseeds, pumpkin seeds, sunflower seeds

1 tbsp cumin seeds

1 tbsp coriander seeds

½ tsp himilayan rock salt

½  tsp black peppercorns

Method

In a small pan dry toast the spices until fragrant, about 2 minutes stirring to avoid burning. In a spice grinder or small food processor add the spices along with the rock salt and peppercorns and flaxseeds and blitz until reasonably fine. In the same pan, dry toast your sunflower, pumpkin and sesame seeds until toasted and golden, stirring. Add to your spice mix and pulse everything a few times until mostly fine. Put in a container and leave to cool. Then store in a cool dark place.