Gluten free - grain free - dairy free- refined sugar free - egg free - vegetarian In my continuing quest to help inspire you all to make interesting, healthy, filling, ' Friendly' breakfasts, I suddenly had the inspiration to convert a cookie recipe that I make regularly make something more breakfast-like. The original recipe had egg in it and I decided I wanted to try and make it egg-free for those with egg allergies. Replacing the egg with Chia worked really well. Of course, this doesn't have to be eaten for breakfast. It's pretty sweet (although only sweetened with honey) and these make a great lunch box snack too. When eating for breakfast, I cut the slice into 12 pieces, but if using for a snack, I'd make it into 24. It's really filling! I have it pictured above with some Chocolate Avocado Mousse. For something more indulgent you could replace the dried fruit with 100g of dark chocolate (says the chocoholic!!) Serves 12 for breakfast, or 24 as a snack.
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For more snack ideas, scroll through my recipes here. www.foodgloriousfriendlyfood.com.au/recipes/coconut-yogurtGluten free - dairy free - refined sugar free - egg free - vegetarian Sick of paying ridiculous amounts of money for gluten free breakfast cereal that is mostly nutrition-free empty calories? Allow me to rescue you from over priced breakfast boredom! This cereal is nothing but goodness - both for your body and your taste buds. It's as simple as tossing some oats in maple syrup and giving them a few minutes in the oven while you whizz up lots of yummy ingredients in a food processor. Mix it all together and you have a delicious, nutrition-full, filling breakfast. This is really good with some freshly grated apple, or chopped kiwi fruit or pear, and a dollop of Coconut Yoghurt. For other breakfast ideas, scroll through some more recipes here. Ingredients
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Gluten free - dairy free - refined sugar free - nut free - vegetarian - contains egg I've made a few different custard recipes dairy free, but this is one that kind of happened by accident. It came about because I had 3 egg yolks left over after using the whites, and the custard recipes I usually use tend to have 6 egg yolks in them. I didn't want to use more eggs, because I didn't want to either waste, or have to use, MORE egg whites. So I've combined the use of yolks, for that authentic taste, with some starch to help thicken it further. I think I've come up with a great compromise that you'll love. You can use the 3 eggs whites in my Chewy Macaroon Biccie recipe. This custard is a really great replacement for any recipe that calls for custard. It's thick and full of flavour. It would work great in a trifle. Custard is beautiful as a dessert on it's own. It's also wonderful with poached or caramelised fruit (served warm) or a fresh fruit salad (served cold). It's a great accompaniment to fruit cake or date pudding. My version is a different colour from the normal yellow colour you may be used to, as the rapadura sugar darkens it. And no custard powder here, either- it's too full of artificial yuckies. Ingredients
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