Plump Pumpkin Pancakes with burnt butter bananas (Gluten free, Sugar free)

I had the best pancakes of my life this morning! And I’m so excited to share this recipe with you.
Get ready for a taste sensation:

Before you go ahead and make the pancake batter, boil or steam some fresh chopped pumpkin with a little dextrose and a pinch of himalayan salt. Once cooked, whizz it up with a stick blender and add to this mix:

Pancake Batter:
Gluten free self raising flour
Shredded coconut
2 Eggs
Little bit of Dextrose
Cinnamon
And of course, whizzed Pumpkin

*(Make sure to fry the pancakes in a pan with loads of ghee or butter! Don’t be afraid of butter, saturated fats are ace for the body, contrary to popular belief)

Now, caramelise some sliced banana in butter (no sugar needed, bananas are so beautiful and sweet cooked on their own)

Here comes the fun bit: Stack up your pancakes, top with the bananas, butter and drizzle with maple syrup if you are daring.
Enjoy my friends!

TEA PARTY! Coconut flat cakes. (Sugar free, gluten free)

To be perfectly honest, this was meant to be a scone. To continue this honesty, the reason I made scones was because I really, really just wanted to eat some cream!
I don’t know where this cream craving came from, but it was hitting hard. And I thought it would be much more socially acceptable to eat scones piled high with whipped cream and strawberries then to gobble spoonfuls of cream straight out of the container.

Do yourself a favour and create these for yourselves:
-Coconut milk
-Gluten free self raising flour
-Butter
-Dextrose (powdered glucose)
-Egg
-Vanilla for good measure

Beat together and pop in a preheated oven until golden brown.

Then whip up some organic jersey cream and top with some fresh strawberries.
It was so easy. They were so delicious. I want some more.

Butter & Blueberry (Sugar Free) Biscuits

Those eating sugar-free don’t have to miss out on the sweet things in life, right? Right. I whipped up these sugar free, gluten free delights to convince myself I’m not missing out. And they worked! I’m not one to use exact measurements when I cook, so if you would like to recreate these babies I employ you to do the same.

These cookies contain:
Butter
Eggs
Gluten free pastry flour
Bicarb soda
Blueberries
Stevia
Rice Malt Syrup
Filtered Water
Vanilla
Coconut Water

Pumpkin Pie Porridge

I thought I would try to impress myself and our house visitor Leo by making this scrumptious vegan and gluten-free pumpkin pie porridge. It was also going to be sugar free until the last minute when I added a generous drop of maple syrup to get the party started. But at least it is still refined sugar free -right? After we all finished our bowls I realised there was a recipe in the IQS book just for this! I will give that one a try next time in hope for a bit more flavour.

Rainbow Vegetable Char

For diner tonight I made a vegetable bake/slice/pie.

What makes a pie a pie? What makes a slice a slice? -I may need to do a bit more research on the matter.
And to make up for my lack of vitamins during the day, this dish had a whooollleee lot of vegetables.

-2 zuchinis
-1 carrot
-1 capsicum
-1 sweet potato
-1 and a half tomatoes
-1 onion
-4 eggs
– sliced mushrooms
– some celery
– 1 and a half cloves of garlic
– cheese
– some ham
– sweet paprika, cayenne pepper, salt & pepper

But while the dish was packed to the brim with nutrients, after it baked for around 30-45 mins it was also brimming with liquid. Oops. Note: next time add more eggs and some gluten free flour. Or fry it first. I’m not sure, I will work it out later.

All in all it was pretty tasty. And not an ounce of sugar in sight. (minus carrots and tomatoes, does that count?)