RECIPES AND FOOD INFO

1) Easy Easy Cereal - BIRCHER MUESLI   

Easy to make, even the kids like it and it is so good for you! Note that Traditional Oats are better than the Quick One Minute Oats as they retain more of the whole oat particle.

In a mixing bowl, place wholegrain Oats.

Add sultanas or raisins, chopped dates, chopped dried apricots and unsalted nuts (almonds, walnuts or cashews)

Cover oats mix with fresh orange juice or fresh apple juice and leave overnight. The oats will soak up the juice and be moist to eat the next morning.

You can add fresh fruit, milk or honey but in my opinion it does not really even need anything else!  DELICIOUS.


2) GOOD MORNING BREAKFAST BAR

Breakfast on the Run? This delicious energy bar is just the thing.

It is completely gluten and grain free - so can be enjoyed by those following a gluten free diet or the SCD diet (Specific Carbohydrate diet). High in protein and essential fats. Enjoy!

1 cup of honey
1/3 cup butter
1 cup mixed nuts
1 cup shredded coconut
1/2 cup pitted and chopped dates
1/2 cup pitted and chopped prunes
1/2 cup chopped dried apricots
1 tspn vanilla essence

Method:

Preheat oven to 180degC/360degF

Line a 20cm (8inch) square cake tin with baking powder

Heat honey and butter in a sauce pan, stir until butter has combined with the honey. Turn off the heat and add all other ingredients. Mix well and pour into the prepared tin. Bake for 30 minutes. Cool in the refrigerator until set. Cut into bars and store in an airtight container in the frig.

The bars need to be eaten cold as they soften too much with warmer temperatures.

(From Sandra Ramacher's Healing Foods cookbook)

3) GLUTEN FREE BREAD - great toasting!

1 cup walnuts
1/4 cup sunflower seeds
4 cups almond flour
1/2 tpsn salt
1 tspn baking soda
3 eggs
1/3 cup butter
1 tspn honey

Preheat oven to 150 deg C or 300 deg F
Line 10x21 cm / 4x8 inch loaf tin with baking paper

Chop walnuts and sunflower seeds finely (in food processor). Add almond flour,
salt and baking soda and mix. Whisk eggs, butter and honey until fluffy. Then
mix with the almond flour until the dough is well combined - it should be thick
and heavy. Pour into the lined loaf tin.

Bake for 1 hour until the top is browned and cracked. The bread will sound hollow
and be quite firm to the touch. Remove from the oven and cool 10 minutes.

Tthe bread will keep for 1 week in an airtight container in the frig.

(From Sandra Ramacher's Healing Foods cookbook)