Month: July 2014

Spanish Sweet Potato Omelette (Gluten Free, Soy Free, Dairy Free)

The magic of plants. Is it just me or is everyone else in love with chick pea flour, or besan, gram or whatever? I cannot get enough of this stuff and there’s so much more to this amazing flour than socca, although that really does rock my world 😉 Loaded with fibre, protein and a great source of iron this creamy flour needs a little more recognition. It’s great for anyone on a restrictive diet and is really easy to bake with. Oh and makes a great omelette base too……

Spanish Sweet Potato Omelette

This is super simple Spanish sweet potato omelette is free from most aggravating food stuffs. What I mean by that is, there’s absolutely:

NO SOY
NO DAIRY
NO GLUTEN

Spanish Sweet Potato Omelette

Anything is possible. You could probably say this one is an omelette for everyone. An omelette to please all.

This can easily be adjusted according to what you have in your cupboard. I mean potato starch is just something I have but corn starch would be great or at a push just leave it out. I just used potato starch to thicken the mixture slightly but this would be fine without as long as you add the liquid part conservatively.

Spanish Sweet Potato Omelette

This contains over 25 grams of protein, yep that is more than your average pork chop or even a 4 egg omelette. Plants are so cool. This is a complete meal and an ideal lunch, especially when served with wholegrain wraps and salad. Just an idea.

Spanish Sweet Potato Omelette

Spanish Sweet Potato Omelette with Paprika

(serves 1-2)

1 small sweet potato, peeled and chopped into small squares
1/2 red onion, chopped finely
1/2 green pepper, chopped finely
handful spinach, torn roughly

batter:
1 cup chickpea flour
1 tablespoon potato starch
1 tablespoon flaxmeal
1 tablespoon nutritional yeast
sprinkle thyme, salt + pepper
1/2 teaspoon smoked paprika
1 cup almond milk + 1/4 cup water

Method:

  1. Preheat oven to 175 º Celsius + place a greased 10 inch pan in the oven. Combine the batter ingredients, whisk thoroughly until no lumps remain. Set aside to thicken for a couple of minutes.
  2. Prepare all veggies + add to the batter. Fold through so the veggies are evenly distributed.
  3. Remove the pan from the oven + add the mixture. Top with tomato + bake for 45-50 minutes.
  4. Remove + serve warm but also great as a cold snack.

Wholegrain Blueberry Banana Muffins

wholegrain blueberry banana muffins

Since I’ve been pregnant I literally cannot get enough of blueberries, it’s kinda weird the amounts I’m getting through! I must say I am getting a little sick of eating them straight from the box, plus I seem to demolish packets at a time. Naturally when it comes to recipes, I’m thinking blueberry dense muffins. It’s also nice to finally be craving something sweet as opposed to my oily and salty obsessions of late (okay I admit it, I’ve been hooked on crisps or potato chips or whatever!). So it just has to be a good solid muffin. Blueberries galore of course, like too many almost.

wholegrain blueberry banana muffins

But I hate (that word isn’t even strong enough) it when you get a ‘blueberry’ muffin and there’s like 3 solitary blueberries in the whole thing. It almost seems a tad on the criminal side and definitely a complete rip-off, an utter cheat. So I made sure this disaster would not happen here. Amen.

There’s actually nothing quite like warm wholegrain blueberry banana muffins, moist and fruit-packed and jam packed with the goodness of whole grains. I don’t know about you, but I enjoy sweet treats a lot more when I know they’re not full of white sugar, white carbs and toxic margarines. There doesn’t seem to be any excuses anymore as there are so many alternative flours and sweeteners out there now and not to mention a myriad of much healthier oils to substitute for margarine and butter. And I’m not saying this in a ‘oh she doesn’t know how to enjoy herself’ kinda way, but I reckon if it tastes better and it is in fact miles better for your body then it’s a no brainer, right?

wholegrain blueberry banana muffins

I used xylitol to cut the energy a little but regular raw sugar, maple syrup or agave would be completely fine. If you possibly can (‘cos I cannot) allow to cool before attempting to remove from papers. Just sayin’, as it’s kind of annoying when it all gets stuck in there and nobody likes sucking on a muffin case. Although I will do this if necessary.

wholegrain blueberry banana muffins

It’s one of those dry bits, wet bits, add-to recipes….easy peasy. Oh and it’s so quick, gotta love the quick ones.

It goes without saying these would be good with chocolate chips too but for me, it’s all about the blueberries right now. I’m sure it’ll be a new food obsession next week………….

wholegrain blueberry banana muffins

Have a great day 😉

Wholegrain blueberry banana muffins

makes 10

dry bits:
1 1/2 cups wholemeal flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup xylitol
wet bits:
1/3 cup coconut oil, melted
1 large banana, mashed (can be subbed with 1/2 cup apple sauce)
1 cup almond milk + 1 teaspoon apple cider vinegar
1 teaspoon vanilla essence
the best bit:
1 heaping cup blueberries (I used frozen)

Method:

  1. Preheat oven to 200 ºC + line grease or line a muffin tray with cases. Add the first 4 dry ingredients to a large mixing bowl + combine fully.
  2. Mix together the wet ingredients in a separate bowl + add to the dry ingredients to form a smooth batter.
  3. Fold through the blueberries + carefully spoon the mixture into the muffin tray to 3/4 full.
  4. Bake for 20-25 minutes until a toothpick comes out clean.
  5. Remember to allow to cool or else you’ll be sucking on a muffin case!