Ricotta hotcakes

Makes 8

Ingredients

250 g tub of smooth ricotta

1 egg

300ml milk

1 tsp baking powder

1 cup of white spelt flour or gluten free flour

Method

Whisk until smooth, but do not over mix or they will toughen. Lightly oil or butter a non-stick pan on a medium to low heat.  Using a ladle or large spoon pour in 2 x 5cm diameter pancakes. When bubbles appear on the top flip over and cook the other side for another minute. Continue this with the rest of the mix. You should get 8. 

Serve the hotcakes with maple syrup a dollop of greek yoghurt and some berries or banana.

You can also make mini ones as pikelets and pop in a lunch box sandwiched with butter and/or jam or cream cheese. You can also use these for savoury and top with smoked salmon, avocado etc

Raspberry, coconut and chocolate slice

Ingredients

1 ½ cups of desiccated coconut

1 ½ cups of rolled oats

1 tsp of baking powder

2 eggs

1 cup of frozen raspberries, I used half raspberry half blackberry

100g butter or coconut oil

¼ cup of honey

2 tbsp- 1/3 cup chocolate chips, white/dark/milk

Method

Preheat oven to 160c fan forced or 180c normal

Line a 20 x 20cm cake tin with baking paper. Scrunch the paper up with damp hands this makes the paper sit in your tin better.

Melt butter and honey together.

Add butter mix to all the other ingredients and mix until well combined. Press firmly into your tin, sprinkle with chocolate chips, press down and bake for 15-18 minutes, should be golden brown on top and firm to the touch. Leave to cool in the tin and when cool cut into squares, Store in an airtight container in the fridge.

Grain free chia, almond and pear porridge with cinnamon & maple syrup

serves 1, hot or cold

Ingredients

2 T chia seeds

2 T slivered almonds, or just chopped (or other nuts)

1 T shredded coconut

1 cup liquid, almond, oat, coconut milk, you can use ½ water if you want

1 tsp cinnamon

 Method

Put ingredients in a bowl or container, leave for 5-10 minutes until thickened, serve with ¼ chopped pear and 1 tsp maple syrup. You can make this the night before and have for breakfast the next day. Half this recipe would be a great snack also. Feel free to use berries or banana etc in place of the pear. You can change maple syrup to honey.