For the pancakes -
30 gms oats
20 gms red apple
30-40ml filtered water
1 medium egg
For the Strawberry Sauce -
1 tbsp(s), Cornstarch
45 mls of Warm Water
500 gms of fresh Strawberries, chopped (frozen is fine)
Juice and zest of half of a lemon
50 gms Nativa Sweetener (or sweetener of your choice)
For the pancakes -
Blend oats, red apple, water and egg together well, either in a blender or by using a hand blender.
Heat a non stick pan on medium heat. Pour in the batter to form equal sized pancakes. When bubbles form on the top, carefully flip over and cook on the other side.
Top with strawberry sauce (see recipe below) and some low fat Greek yogurt.
For the sauce -
Whisk the cornstarch and water together (a fork works well for this) until a smooth paste is created.
Put a small saucepan over medium heat, and add all the ingredients to the pan. Gently stir the mixture (avoid using metal utensils). You can leave the strawberries as they are, or break some up into smaller pieces.
Gently simmer for 5 minutes, while continuing to stir. Once completed, remove the saucepan from the heat and allow to cool (this will allow the mixture to also thicken)
Serve warm or cool prior to serving.
Vegan Berry Overnight Oats
2 tbsp chia seeds
1/4 tsp cinnamon
1/2 cup rolled oats
3/4 cup almond milk (rice, soy, coconut or low fat dairy will all work well)
1/4 tsp pure vanilla extract (optional)
6 medium strawberries (frozen or fresh. Other berries can be used)
In a small bowl, place the chia seeds and cinnamon and combined.
Stir in the oats, almond milk, and vanilla (if using).
Cover and refrigerate overnight, or a minimum of 2 hours.
In the morning, stir the oat mixture to combine. If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.
Top with your favourite berries.
If you would like to add some extra creaminess, you can add 1/4 cup of low fat Greek yogurt (vegan yogurt if you wish to keep it vegan, is perfectly ﬁne. )
Eggcellent Breakfast Muffins - Tomato & basil
12 large eggs
1/4 cup tomatoes, chopped
1/4 cup basil, chopped
pepper to taste
Pre-heat oven to 180 C.
Lightly grease a muffin tin with spray oil if not non stick.
Chop veggies. Whisk eggs well in a large bowl and add pepper.
Stir in veggies. Pour into the muffin tin.
Bake for 20-25 mins, or until eggs are fully cooked through.
These are great hot or cold and will keep in an air tight container for a few days.