Ingredients
-1 teaspoon cumin seeds
-250 g wholemeal self-raising flour , plus extra for dusting
-¾ teaspoon baking powder
-350 g plain yoghurt
-olive oil
-2 ripe avocados
-75 g feta cheese
-1 teaspoon rose harissa
Directions
Lightly toast the cumin in a dry pan, then tip into a bowl.
Add the flour, baking powder and seasoning with 250g of the yoghurt and mix together until you have a rough dough.
Turn out onto a lightly floured surface and knead until the dough just comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side.
Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the feta. Add a drizzle of oil and season to taste.
In another bowl, stir the harissa into the rest of the yoghurt.
Divide the dough into eight balls. Roll each one on a lightly floured surface into an oval shape, roughly 3mm thick.
Place a griddle pan over a high heat. Once hot. griddle each flatbread for 2 to 3 minutes, until puffed up and charred, turning halfway.
Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yoghurt.
Ingredients
-100g unsweetened desiccated coconut
-100g plain flour
-1½ tsp baking powder
-1 egg, beaten
-250ml coconut milk (shake the tin before measuring to distribute the solids evenly)
-1 tbsp runny honey
-Oil, for frying
-1 ripe mango
For the lime syrup :
-150g caster sugar
-Juice of 4 limes, finely grated zest of 1
Directions
1-To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.
2-Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.
3-Meanwhile, make the lime syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.
4-To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.
5-Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.
Ingredients
-340g raw cauliflower, fresh or frozen (60 calories)
-1 large free-range egg (74 calories)
-75g low-fat mozzarella cheese, grate 50g and slice the remaining 25g for the topping (225 calories)
-2 tablespoons finely grated Parmesan cheese (44 calories)
-1/4 teaspoon dried basil (1 calorie)
-1/4 teaspoon dried oregano (1 calorie)
-1/4 teaspoon garlic granules or powder (2 calories)
-sea salt to taste
-freshly ground black pepper to taste
-2 fresh tomatoes, thinly sliced (40 calories)
-1/2 red onion, peeled and thinly sliced (20 calories)
-2 cloves fresh garlic, peeled and minced (8 calories)
-1/4 teaspoon red chilli flakes (4 calories)
-fresh oregano or basil, to garnis
Directions
1-Line a pizza stone or tray (or just an ordinary baking tray) with greaseproof paper.
Pre-heat the oven to 210C/420F/Gas mark 7.
2-Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but do not purée it. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible.
3-Microwave the cauliflower crumbs for 5 to 6 minutes, or until soft. You can also steam or boil the cauliflower, but you will need to squeeze the excess water out of it afterwards if cooked with water.
4-Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella cheese, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough, as seen in my photos.
5-Place the cauliflower "dough" onto the prepared tray and pat out into a large circle, about 12.5cms (10") in diameter and about 1.5cms (1/2") thick. Spray the top with a little low-fat cooking spray and bake for 15 to 20 minutes, or until golden brown and firm.
6-Place the sliced tomatoes on top, sprinkle the chilli flakes over, scatter over the minced garlic and onion rings, season to taste with salt and pepper, and then arrange the sliced mozzarella cheese over the top.
7-Bake for 10 minutes or until the topping is bubbling and the cheese has melted. Scatter fresh oregano or basil leaves over and serve cut into wedges with salad leaves.
Ingredients
-3 cups zucchini, diced
-½ white onion, finely chopped 1 tbsp. tarragon or oregano
-½ tsp. salt
-½ tsp. pepper
-½ tsp. olive oil 5 eggs
-Fresh parsley to garnish
Directions
Preheat oven to 350 degrees F.
Line an ovenproof dish with baking paper and lay zucchini evenly over the bottom of the dish. Sprinkle zucchini with onion, tarragon or oregano, salt and pepper.
In a bowl, beat eggs with the oil and pour over the zucchini.
Bake in the oven for 20-30 minutes or until the eggs are cooked. Remove from the oven and cool for 5 minutes. Garnish with parsley and serve.
Ingredients
-300 grams almond meal
-180 grams arrowroot powder
-60 grams ground flaxseeds
-1/3 cup pepitas
-1/3 cup sunflower seeds
-2 tablespoons black chia seeds
-2 teaspoons salt
-1 teaspoon bicarbonate soda, sifted
-3 teaspoons sesame seeds
-1 teaspoon poppy seeds
-1/2 teaspoon caraway seeds
-8 eggs
-2 teaspoons apple cider vinegar
Directions
1-Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of an 11cm x 22cm (base measurements) loaf pan with baking paper.
2-Combine almond meal, arrowroot, flaxseed, pepitas, sunflower and chia seeds, salt and bicarbonate soda in a large bowl. Combine sesame, poppy and caraway seeds in a small bowl.
3-Whisk eggs in a large bowl until foamy. Whisk in vinegar. Add almond mixture and stir until combined. Spoon into prepared pan. Sprinkle with sesame seed mixture. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool.
Ingredients
-2 eggs
-1 ripe banana
-1 tsp coconut oil (or butter, olive oil or other nonstick cooking spray)
Directions
1. Peel banana and put it into a mug or small bowl.
2. Mash the banana with a fork until it has achieved a fairly smooth gooey consistency.
3. Crack and stir in the eggs, and make sure the whole mixture is blended and smooth without any large banana chunks. This is your pancake batter!
4. Heat a griddle or non-stick pan on medium heat.
5. Grease griddle with coconut oil, butter, olive oil or nonstick cooking spray.
6. Pour the batter onto the griddle in small pancake circles. Aim to make them smaller than normal pancakes, i.e. the size of silver dollars. After approximately one minute of cooking, flip your pancakes.
7. Enjoy them plain, or add a small drizzle of pure maple syrup, honey or agave nectar.
Ingredients :
-4 oz. (8 Tbs.) unsalted butter; more for the pan
-1 bunch scallions, white and light-green parts finely chopped, green parts thinly sliced on a diagonal
-1/4 cup dry white wine
-2-1/2 cups frozen corn
-1/2 cup heavy cream
-1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
-3-1/4 oz. (2/3 cup) all-purpose flour
-2-3/4 oz. (1/2 cup) stone-ground yellow cornmeal
-3 Tbs. granulated sugar
-1 Tbs. baking powder
-1 cup sour cream
-2 large eggs
-4 oz. fresh goat cheese, softened
-1 to 2 tsp. finely chopped fresh hot chile, such as Fresno or habanero
Directions
Position a rack in the center of the oven and heat the oven to 350°F. Butter a 2-quart baking dish.
In a 10-inch skillet, melt the butter over medium heat. Add the white and light-green parts of the scallions and cook until softened and lightly browned, about 2 minutes. Remove the pan from the heat and add the white wine, swirling until the sizzling stops. Cook until the liquid in the pan reduces slightly, about 2 minutes.
Add 1-1/2 cups of the corn, the cream, nutmeg, 1/2 tsp. salt, and a few grinds pepper. Cook, stirring occasionally, until the cream thickens, about 4 minutes. Set aside.
Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the scallion greens, sour cream, eggs, the remaining 1 cup corn, and the creamed corn mixture until thoroughly combined.
In a small bowl, mash together the goat cheese and chile with a fork.
Pour the corn mixture into the prepared baking dish and smooth the top. Dollop teaspoons of the goat cheese mixture into the corn mixture, pushing some below the surface and leaving others exposed to ensure goat cheese throughout the dish. Smooth the surface.
Bake until the top is golden brown and a knife inserted in the center comes out moist with a few crumbs clinging, about 25 minutes. Let cool 10 minutes before serving.
By finecooking
Ingredients
-cup self-raising flour
-1 cup semi-skimmed milk
-1 free-range egg
-1 pinch sea salt
-1 pear
-a few knobs butter
-fat-free natural yoghurt , to serve
runny honey , to serve
Directions
Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.
Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then flipping over and cooking for a few minutes more until they’re done.
When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.
