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lük breakfast beauty bar recipe

lük Breakfast Beauty Bar

[RECIPE] 15 Serves | 45mins go-to-wo  | VEG WF DF (NF)

Delicious and easy-to-eat on the go this breakfast beauty bar contains essential beauty nutrients: omega 3 to fight inflammation & moisturise skin, essential amino acids for cell regeneration, vitamins, minerals & of course fibre to help nutrient absorption and remove toxins.  I created the recipe for the lük beautifood bar at the Growers Market, they were well received so we will make them every month! Obviously it had to be low sugar and most importantly I did not want it to taste like bird food.

Teamed with a lük Glow+Go Green Smoothie (add a spoon of yoghurt for probiotics & an egg for complete protein) and you have the perfect start to the day.

If you bake them at the beginning of the week and wrap up little bundles you’ll have something to grab as you run out the door.  They are handy for breakfast, to fill kids lunch boxes or to snack on.

BEAUTY BOOST:

So many skin loving goodies packed into one delicious bar. Wholegrains contain B vitamins that are required for every aspect of metabolism in your skin, without them your complexion will have a dull appearance as the skin cells can’t regenerate quickly. The seeds and nuts contain skin vital essential fatty acids (esp. harder-to-get omega 3) and key beauty mineral antioxidants (zinc, magnesium, calcium & selenium) and vitamin E. Shredded coconut and coconut oil provide a super skin  moisturising boost and anti microbial benefits.

YOU’LL NEED…..

Organic if you can:

1/2 cup oats – quick

1/4 cup flaxseeds

1/4 cup chia seeds

1/4 cup sesame seeds

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/4 cup poppy seeds

1/2 cup shredded coconut

1/4 cup coconut – fine

1/2 cup ground nuts (eg almond, walnuts or brazil nuts) or a flour eg organic spelt flour

1/3 sugar (panela or rapadura – evaporated unrefined cane juice)

1/2 tspn baking soda

1/2 tspn salt flakes (crushed Maldon or Murray River)

zest of 1/2 lemon

1 tspn cinnamon

8-10 medjool dates – chopped (optional)

1/2 cup chopped almonds (optional)

egg

1/3 cup coconut oil

TO MAKE….

  1. Add dry ingredients to bowl. Mix well – use a big balloon whisk. Ensure dates are separated and coated in the dry mix.
  2. Add whisked egg and (melted) oil. Stir / cut through with a knife for several minutes til well combined – every bits and piece will be well coated and it almost clumps together in your hand. This step is important.
  3. Line ‘lamington tin’ ( 9″ x 13”) with unbleached baking paper and empty in mix.
  4. Spread mix evenly and firmly press down and into the tin. The surface will be smooth and firm. I use a flat pastry scraper to flatten out and compress the mix.
  5. Cook for 20-30 minutes on 170C or until surface is golden brown. Check cooking half way thru and turn tray if necessary – ie you may have hot spots in your oven.
  6. Cool slightly, cut the slice into bar size portions. Note it will seem a bit ‘crumbly but just press/poke back into shape – it will firm up on cooling. Leave in tin to cool.
  7. Once cool go over the cuts to ensure they are clean so you have individual pieces.
  8. Store in an airtight tub upto a 3 weeks.

TIPS + TRICKS

  • If you don’t have all the ingredients, don’t despair – mix and match. Eg Swap the oil or seeds or nuts
  • For school lunch boxes – omit the nuts 🙁
  • Pre-wrap the bars  in unbleached baking paper and pop on a sticker so the family can ‘grab and go’ – it makes them extra special.
Mixing the ingredients in the lük bar

fabulous mix of nutrient rich nuts and seeds

lük beauty breakfast bar

pressed firmly into the tray

Serving the Breakfast Beautifood Bar by the slice

Serving our Breakfast Beauty Bar by the slice

be delicious lower case

Spring Salad

3 delicious Spring Salad Recipes for inside out health

We couldn’t be more chuffed with the beautiful Spring sunshine at the moment and with gorgeous vegetables like asparagus and spinach in season, salads are our number one go-to dish! They help to cleanse and nourish our bodies and leave our skin feeling smooth and looking healthy.

The flowers are thriving, the cooler months are behind us and so are the dark chilly mornings – how can the days not seem brighter! We all know that the right foods can heal the body so it’s time we embrace the beautiful fresh produce that’s around at the moment and nourish our bodies from the inside out for glowing skin and bountiful energy.

We’ve gathered together a list of our top 3 lük Spring salad recipes that will revitalise your insides and tantalise your tastebuds, so you look and feel light and glowing.

Whether you’re packing for a picnic, meeting friends for a BBQ or nurturing your family with lunch on the deck, we’ve got you covered with these simple, in season and most importantly, delicious salad recipes!

BEAUTY BOOST

Salads are full of nourishing goodies to nourish and protect your skin. They work to cleanse the body of toxins, leaving us feeling light yet satisfied to help us spring into Spring!

Greens such as spinach and rocket are high in phytonutrients. They contain antioxidants to protect against early signs of ageing such as wrinkles and sagging, as well as vitamins such as vitamin C to help maintain collagen structure and keep your skin firm!

Healthy fats from nuts and avocados will keep your skin soft and moisturised while iron, potassium and zinc from beetroot or broccoli provide oxygen to cells and ensure healthy regeneration and repair.  It is this variety of nutrients in salads that work together to keep our skin glowing and our body feeling great.

1. PEACH + GOATS CHEESE SALAD

INGREDIENTS

– 2 peaches, chopped, seed removed

– 1 cup rocket

– 1 cup baby spinach

– 1/3 cup goats cheese

– 1 cup chickpeas, cooked

– 1/2 cup walnuts, chopped

– 1/2 red onion, chopped

– 3 tablespoons olive oil

– juice of 1 lime

– 2 tablespoons white wine vinegar

HOW TO

1. In a large bowl place rocket and baby spinach.  Top with peaches, chickpeas, walnuts, red onion and goats cheese and gently mix.

2. In a small bowl mix olive oil, lime juice and vinegar.  Drizzle on top of salad and enjoy!

 

Image via @foodiecrush

2. QUINOA SPRING SALAD 

INGREDIENTS

– 1 cup quinoa, rinsed

– 2 cups cherry tomatoes, halved

– 2 cloves garlic, crushed

– 1 tablespoon oregano

– 1/4 cup olive oil

– 1 bunch asparagus, ends removed

– 1 cup shredded red cabbage

– ¼ cup fresh basil leaves

– ½ cup goats cheese, crumbled

– 1 tablespoon red wine vinegar

– water

– salt & pepper

HOW TO

1. Preheat oven to 200 degrees. In a bowl, mix tomatoes with garlic, oregano and olive oil. Roast tomatoes on a lined baking tray for 20 minutes, or until light brown.

2. Meanwhile cook quinoa in a rice cooker (see below) or  add quinoa and 3 cups of water to a medium saucepan, bringing to the boil. Cover and reduce to a simmer for about 10 minutes or until cooked.

3. Blanch asparagus in boiling water for about 30 seconds.  Transfer asparagus to a bowl of cold water or run under a cool tap for a further 30 seconds. Drain and roughly chop asparagus stems.

4. Drain quinoa and return to the saucepan, allowing it to sit covered for 10 minutes.

5. Fluff quinoa with a fork and place in a large bowl. Add asparagus, red cabbage and tomatoes, salt & pepper taste and stir in vinegar – drizzle with extra olive oil if needed.  Top with goats cheese + basil and serve.

acouplecooks

Image via @acouplecooks

 3. MASTERCLASS  SALAD

HOW TO MAKE A SALAD WITH WHAT’S IN YOUR FRIDGE!

SELECT A STYLE

Asian: baby spinach, watercress, coriander, mint, mizuna, spring onions or chives

Italian: rocket (wild or large leaf), cos, basil, oregano, thyme, radicchio

French: witlof, chervil, parsley, dill, marche rosettes,

Classic butter, mignonette, iceberg, mixed leaves, cabbage, sprouts – mung beans & alfalfa, micro salad – eg mustard or broccoli

SUPERCHARGE IT

Fruit: pear slices, mango, lemon or lime zest, orange or grapefruit segments, avocado.

Vegies: tomatoes (sliced or baby), capsicum (fresh sliced or shaved – red or yellow), cucumber (thinly sliced), carrot or beetroot (grated raw – long & thin), finely sliced baby mushrooms, sugar snap peas, asparagus, shaved fennel, spanish onion.

Nuts and seeds: toasted pine nuts, sesame seeds &/sunflower seeds (toasted in tamari) or cashews, macadamia nuts, etc, toasted coconut.

Cheese: crumbled goats cheese, crumbed marinated fetta, slices of boccinicci, shaved parmesan.

DRESS TO COMPLIMENT

Oils: EV olive, avocado, avocado with lime oil, walnut, sesame.

Vinegars: balsamic, white balsamic, balsamic glaze, juice of lime or lemon or pink grapefruit or orange, raspberry vinegar,

Seasoning: Salt flakes such as Murray River or Maldon + ground black pepper, garlic.

Throw your greens in a large bowl, top with your supercharged goodies and drizzle with some dressing!

Here are a few examples we love:

  1. Asian style bbq fish or chicken: baby spinach + mint + coriander + mango  (summer) + cucumber +  lime zest + lime juice + EVOO + S&P.
  2. BBQ lamb chops or NY steak: mixed baby leaves + avocado + parsley + toasted sunflower & sesame seeds + walnut oil + white balsamic vinegar + S&P.
  3. Pasta: Cos lettuce + tomato + basil leaves + olives + EVOO + balsamic glaze + shaved parmesan + S&P.
  4. Savoury tart or omelette: butter lettuce + radicchio + pear + pinenuts + EVOO + chives + raspberry vinegar + S&P

springsalad

Bon appetit natural beauties! And don’t forget to share your favourite Spring recipes in the comments x

oat-apricot-cookie

OAT, APRICOT & MAPLE SYRUP BIKKIES

[RECIPE] Makes 25 (5cm) cookies | 30 mins go to woe  (Prep 10 mins. Baking 20mins)

Quick, easy wholesome recipe for kids lunch boxes & healthy snacks on-the-go.  This is a variation of the Crispy Oat & Cranberry Cookie  , it’s thinner and uses apricots instead of cranberries + maple syrup replaces panela sugar.

YOU’LL LOVE IT BECAUSE….

  • Maple Syrup – natural and un-refined, mineral rich sugar syrup
  • Oats: regulate your appetite so you feel fuller for long and as well as help lower cholesterol. Read more
beauty benefits of quince beauty food quince luk beautifood

beauty food quince

beauty food for glowing skin | quince

beauty benefits of quince beauty food quince luk beautifood

Rock hard and yellow in colour quinces are almost like a cross between a pear and an apple. Dating back centuries, quinces were even found in ancient Greek and Roman times. Although sometimes are hard to find, your local supermarket or farmers markets should have them throughout autumn months.

FOOD ACTIVES:

Vitamin C, vitamin A, vitamin B6, folate, riboflavin, calcium, iron, copper, potassium, zinc, magnesium and fibre

BEAUTY BENEFITS:

Quinces reduce inflammation from the inside out, by soothing the digestive system and reducing puffiness in your complexion. Full of vitamin C, quinces also help to boost your immune system and ward off wrinkles – helping you to look and feel great! Iron and copper work together to maintains healthy, lush hair without any grey strays. Copper also helps to reduce the appearance of pigmentation or sun spots to provide a clear, youthful complexion.

COOK:

Quinces can be eaten raw but are less tart after being cooked. Bake or cook in a saucepan, similar to a pear until warm and soft for a delicious treat on a cool night.

TIP:

When selecting the fruit, quinces should be firm and yellow with minimal green colouring. And don’t forget to remove the seeds before cooking!

dividers R1-beautifood middle yellow

PRINT TO KEEP HANDY

PRINT this gorgeous 10x15cm beautifood skin food card to keep beauty inspiration at finger tips reach in your kitchen

Step 1. Simply click on the  skin food image .

Step 2. Then right click and choose ‘Save image as’ where it will be a JPEG in whichever folder you choose.

Step 3. Open the saved image and print on a postcard size (6”x4”/10cmx15cm) photo paper.

Step 4. Send to printer for your gorgeous skin food card!

Step 5. Display on your fridge file in a A-Z card box in your kitchen.

be delicious.... inside and out

beauty benefits of figs beauty food figs luk beautifood

beauty food figs

beauty food figs

Grown since ancient times, figs have a sweet taste and aroma and are native to western Asia. They range from a lush dark purple, to a mixture of pale green, pale purple and a pale brown colour. The entire fruit is edible (except the stem!) and provides your body with a rich nourishment of calcium and dietary fibre.

FOOD ACTIVES

Antioxidants, vitamin B6, vitamin K, calcium, iron, magnesium, copper, potassium, fibre and tryptopphan

BEAUTY BENEFITS

Rich in calcium, figs contain one of the highest amounts when compared to any other fruit. The combination of potassium and calcium is perfect for keeping bones and teeth strong and maintaining a gorgeous smile. Their high fibre content helps to increase the absorption of essential nutrients into the body. It also assists the removal of toxins working to cleanse the body and create a bright complexion. Tryptophan, an essential amino acid works within your body through serotonin – a chemical which encourages feelings of calm and relaxation. Delicious and sweet, figs are fabulous for your body and your complexion.

COOK

Figs can be eaten raw, cooked or dried. They can be sprinkled over a warm breakfast cereal, added with yoghurt or to baked treats, or made into a jam.

TIP

Figs can be eaten raw, cooked or dried. They can be sprinkled over a warm breakfast cereal, added with yoghurt or to baked treats, or made into a jam.

dividers R1-beautifood middle yellow

PRINT TO KEEP HANDY

PRINT this gorgeous 10x15cm beautifood skin food card to keep beauty inspiration at finger tips reach in your kitchen

Step 1. Simply click on the  skin food image .

Step 2. Then right click and choose ‘Save image as’ where it will be a JPEG in whichever folder you choose.

Step 3. Open the saved image and print on a postcard size (6”x4”/10cmx15cm) photo paper.

Step 4. Send to printer for your gorgeous skin food card!

Step 5. Display on your fridge file in a A-Z card box in your kitchen.

be delicious.... inside and out

beauty benefits of pumpkin beauty food pumpkin luk beautifood

beauty food | pumpkin

beauty food | pumpkin

beauty benefits of pumpkin beauty food pumpkin luk beautifood

Deep orange to yellow, pumpkins symbolise the colours of beta carotene – vibrant and ready to nourish your skin.

FOOD ACTIVES:

Antioxidants including vitamin A, vitamin C, zeaxanthin and beta carotene and vitamin E, copper, calcium, potassium, iron and dietary fibre.

BEAUTY BENEFITS:

Not only containing a large amount of vitamin A, pumpkin also contains beta carotene which can be converted to vitamin A in our body. Vitamin A is crucial for fighting free radicals and without enough of it our skin can become dry. This boost will help to moisturise your skin and ward off wrinkles preserving a smooth, glowing appearance, especially as the months  become cooler. The addition of iron will also help to keep your skin tight as it is essential to the formation of collagen.

COOK:

Pumpkin is best steamed to keep in all the nutrients, however can also be baked, boiled or stir fried. The seeds can also be roasted and eaten as a snack or sprinkled on top of a salad. Sauté the seeds in smokey paprika and salt.

TIP:

When cutting a whole pumpkin, it is easiest to slice it in half, beginning at the end with the stem.

dividers R1-beautifood middle yellow

PRINT TO KEEP HANDY

PRINT this gorgeous 10x15cm beautifood skin food card to keep beauty inspiration at finger tips reach in your kitchen

Step 1. Simply click on the  skin food image .

Step 2. Then right click and choose ‘Save image as’ where it will be a JPEG in whichever folder you choose.

Step 3. Open the saved image and print on a postcard size (6”x4”/10cmx15cm) photo paper.

Step 4. Send to printer for your gorgeous skin food card!

Step 5. Display on your fridge file in a A-Z card box in your kitchen.

be delicious.... inside and out

Passata Making clean food luk beautifood

Homemade Tomato Passata

Treat your skin for the year with this delicious homemade Passata recipe – the perfect way to use the glut of tomatoes in late summer!

I am about a month late sharing this recipe as tomato season in Australia peaks at the end of summer in February, but there is no reason why you can’t slowly ripen egg tomatoes now and start a few passata making batches to keep over autumn and winter for when you feel like a little summer sunshine. I was introduced to the passata making ‘ritual’ by a good foodie friend when my kids were toddlers…it was a fun family passata making affair where thru trial and error we worked out how to bottle tomatoes.

Traditional passata is simply ‘pureed ripe tomatoes’. It’s skin delicious!

TOMATO BEAUTY BENEFITS

Packed full of lycopene, this homemade passata recipe is a savior for your skin. It’s high fat solubility makes it especially effective in your skin.  This provides us with a better protection against damaging UV rays and creates the ultimate protection against sagging and wrinkles. Vitamin A acts to add shine to your hair and keep it strong while also protect your eyes and maintain their brightness. The process of cooking the tomatoes in this passata allows more lycopene to released, providing you and your skin with the best possible beauty food. 

HOMEMADE TOMATO PASSATA MAKING RECIPE

You need to have the right equipment – a food mill for separating the skin and seeds from the flesh, glass bottles and lids to bottle the sauce and a large sauce pan and strong gas burner to ‘boil’ the bottles are mandatory.

YOU’LL NEED

Box/es of ripe tomatoes – roma are best because of rich flavour and high level of solids which makes thicker more robust sauce.

HOW TO
  1. Wash the tomatoes and plunge them in hot water to loosen the skin.
  2. Pop into a colander to drain. You don’t want to dilute your sauce.
  3. Feed the tomato flesh through a food mill. This separates the skin and seeds from the pulp, unlike a food processor, which mangles them all up rather than making a fine flavoured sauce.
  4. The thicker the  liquid – the better the passata. If thin liquid runs – try to catch it separately and out aside.
  5. The passata is bottled, capped (tight), and placed in a large pot (lined with tea towels to prevent the jars cracking as they jostle). The bottles don’t need to be pre-heated to sterilised as the heating does that.
  6. Fill the large saucepan with warm water couple and boil for couple of hours to sterilise and preserve the passata. Make sure the whole of the bottle is covered.
  7. Take care when removing the jars (or leave them to cool in the water), and store in a cool, dark place.
TIPS

Make passata making into a day event  with lunch and get another family or 2 to come along. It will need a little organising -eg 4-6 boxes of tomatoes, large bowls, lots of jars, gas burner to set up outside to boil the jars, large mill to get the volume of sauce thru.  Lots of red wine, home made pasta, green salads…you get the idea!

Most importantly ensure the tomatoes are ripe..buy them at least 10 days before you make the passata to ensure they are deep red and ripe – this way the passata is sweeter, richer and more balanced.

I have lots of beautiful photos from the two times we have made passata but I can’t find them, one day I am sure they will turn up.

 

Freshly Bottled Tomato Passata

Tomatoes are rich in the fat soluble antioxidant lycopene which helps filter the suns UV rays from the inside out. Image source: Pinterest

 

Passata Making

Skinning the tomatoes in hot water for passata making. Image via Pinterest – City Hippy Farm Girl

 

Featured image on Pinterest via Vaniglia

dividers R1-beautifood left grey

banana-loaf

Banana, Coconut and Chia Seed Bread

[RECIPE] Makes 1 loaf | 60 mins wo-to-go (Prep 10 mins. Baking 50 mins)

It’s almost time to go back to school so it time to ‘revamp’ the banana cake to make it more nutritious and delicious. This recipe is a  hand mixed ‘one bowl wonder’ and you don’t need to get your scales out – just a measuring cup and teaspoon.  It does not get much simpler than that! It’s even more fabulous because you can substitute the core ingredients based on what you have on hand, what ‘taste’* your like and the sort of nutrition** you are after. You can make a loaf,  ‘slice’ or muffin style. Leave it plain or ‘top it’ pre or post baking.

Read more

Super Skin Milk | recipe for soft, smooth skin

[RECIPE] 3 x ~285ml serves  | 5 minutes wo-to-go (+12hrs soaking of nuts)

This is an easy ‘skin drink’ to make that’s scrumptious, satiating + skin-moisturising. I first saw a variation of this recipe demonstrated on the cold pressed juicer and new with a few tweaks it would make a fabulous ‘milk’ to moisturise skin inside out.

Nut milks provide a delicious base and if you have the right machine they are quick and easy to make. Why not pre-make a few little jars in one batch and sip each day as part of your morning beauty regime.

Sadly the consumption of fat in our everyday diet has taken a massive battering over the last 2 decades. Fat is essential for our bodies to function optimally, so enjoy the healthy monounsaturated and essential fatty acids in this drink. It contains approximately 7% fat ..the same as greek yoghurt, 3% sugar & protein…so what are you waiting for ?

BEAUTY BOOSTING

Moisturising your skin from the inside out is essential to keep it soft and smooth. Lipids such as the those found in almonds coat cell membrane to keep cells smooth, plump and hydrated.

 Beauty benefits of Super Skin Milk ingredients

ALMONDS: Amino acids, essential fatty acids, vitamin E and powerful antioxidants keep skin moisturised and younger looking. By soaking almonds you activate the enzyme inhibitors and improve digestibility.
PEAR: Good source vitamin C + high fibre to maintain digestive health for the removal of toxins and increased uptake of nutrients from foods.
GINGER: Full of anti-inflammatory fighting substances to aid digestion for better nutrient uptake
LEMON: Rich in vitamin C, essential for making collagen for firmer skin. Body Alkalising and cleansing.
WATER: Hydration to keep cells plump and skin smooth.

YOU’LL NEED…

90 (110g) Almonds   (equivalent of 18 / 100ml water)

1-2   Pears (unripe is better as they don’t discolour)

1      Ginger slice – small – 1cm x 2cm x 3mm

2      Lemon slices with skin

500ml filtered water

HOW TO…

1) Cold Pressed Machine (eg Kuvings Silent Juicer)

  1. Soak almonds overnight to soften & activate
  2. Drain and discard water
  3. Process almonds thru juices with water, keeping 100ml.
  4. Follow with pears and lemon and ginger.
  5. Flush thru remaining water.
  6. Mix, taste (adjust if necessary) and serve.

Note: You may like to chill before drinking or serve with ice.

2) Vitamix

  1. Soak almonds overnight to soften and activate
  2. Drain and discard water
  3. Process almonds with water to make almond milk.
  4. Strain milk through nut bag or fine sieve.
  5. Give jug a quick rinse and put milk back in.
  6. Add pears, lemon and ginger.
  7. Mix on high for 40 seconds til all ingredients finely blended.
  8. Mix and serve.

Note: You may like to chill before drinking or serve with ice.

3) Ladyship

  1. Ideally – soak almonds overnight to soften & activate
  2. Drain and discard water
  3. Add sieve (#1) to jug.
  4. Add water, almonds, pears, lemon and ginger.
  5. Mix for 30 seconds til all ingredients finely blended.
  6. Whilst blending, open tap and mix continuously til empty.

INGREDIENT VARIATIONS

–       Fresh turmeric is fabulous for an antioxidant and anti-inflammatory boost

–       Add an egg for protein for a natural face lift – amino acids are the building blocks of skin + cell repair and maintenance.

–       Add a dollop of yoghurt for probiotics to keep you digestive tract in order to help remove toxins and for better absorption of nutrients. If you don’t like dairy try some of the fabulous natural coconut yoghurts that are around now. (be aware they are 20% fat…ie 4 times more than regular so keep in mind to rebalance your food intake if you swap to it)

–       Instead of water use coconut water for electrolytes and immunity.

–       Cinnamon or vanilla can be added for extra aromatics.

–       Use any other nut – cashews, macadamia’s or brazil (particularly good source of silica to strengthen nails and hair)

TIPS + TRICKS

–       Pre-make a few little jars in one batch and sip everyday as part of your morning beauty regime.

–       Depending on what beauty benefits you require, swap or add ingredients to suit your personal needs. EG add some pumpkin seeds for zinc if you are have pimples.  Zinc helps to heal skin.

If you like to read nutritional panels, I calculated this one for you to see the macro nutrients.

NIP of almond super skin milk

 

 

 

 

 

 

 

DSC_7326

soaked almonds going into the cold pressed machine

super skin milk

These jars of Organic Super Skin Milk were made at the Growers’ Market Pyrmont – we are there with a Beautifood Bar first saturday of every month

Buckwheat Pikelets

ALMOND & BUCKWHEAT PIKELETS | swap refined ingredients for divine results

This wholesome pancake recipe gives you fabulous quick & easy to make little pikelets.  Whip a batch and top with savoury goodies or have as a healthy alternative to sweet treats.  They are  nutrient dense, and devoid of added sugar and refined white flour.

Topped or filled, they are handy to have on hand for breakfast, to fill lunch boxes or have as a snack.

I’ve taken a basic recipe and SWAPPED refined wheat flour with an organic buckwheat & spelt wholemeal flour and added some healthy and nourishing goodies such as chia seeds and almonds. Spelt is an ancient grain and tho is contains gluten some people with gluten intolerances can eat it . Note that it has a high gluten content which can create a ‘tough’ pancake.

BEAUTY BOOST: 

So many skin loving goodies packed into one delicious meal. Wholegrains contain B vitamins that are required for every aspect of metabolism in your skin, without them your complexion will have a dull appearance as the skin cells can’t regenerate quickly. The seeds and nuts contain skin vital essential fatty acids (esp. harder-to-get omega 3) and key beauty mineral antioxidants (zinc, magnesium, calcium & selenium) and vitamin E.

RECIPE

YOU’LL NEED…..

Serves 4 |  10mins go-to-wo

batter

1 cup organic buckwheat flour (or use 1/2 buckwheat & half wholemeal spelt flour)

1 tablspn chia seeds

2 tablspn almond meal

1 tspn baking powder

1 egg

1 cup milk (add slightly less then use remaining if needed)

dollop butter to cook the first round.

TO MAKE….
  1. Add dry ingredients to bowl. Mix well with a ballon whisk.
  2. Add egg and milk. Whisk til well combined.
  3. Turn heat on medium high, into a cast iron fry pan add a knob of butter, add a small ladles of batter mix.
  4. Cook until surface of pancake has lots of little holes on the surface,  then  flip with a spatula.
  5. Turn on to a plate with paper towel. Stack them up and if eating immediately, keep warm in an oven (cover with foil to keep moist and soft)
  6. Store in an airtight tub for a day or 2 or freeze for later.
TIPS & TRICKS
  • Depending on what flour you use, you may need to increase the milk a bit. Also, if the batter sits for a while it thickens as chia seeds swell up to 10 times the original size. So, it’s a little trial and error til you get the right feel on the thickness of the batter: it is very forgiving.
  • You can substitute some of the milk with sour cream or buttermilk to make lighter and fluffier.
  • Why not try using a nut milk?
  • You can add other ingredients to the batter change the flavour or boost the fibre or nutrient content. Eg 1 tspn vanilla or 1 tbspn walnut oil or 1 tblspn wheatgerm or wheat bran.
  • Don’t over mix or you will toughen the batter.
TO SERVE

sweet (ideas)

  • For breakfast on a plate I love to serve them with fruit: natural yoghurt, muesli. maple syrup and cinnamon
  • Another idea is..whilst cooking, add slices of apple or pear and a sprinkle of cinnamon. Serve with maple syrup & yoghurt + a seedy cereal topper.
  • Or make a berry compote by cooking 1/2 cup frozen blueberries and 1/2 cup raspberries with 1/4 cup water & a couple table spoons of sugar or a few drops of stevia. Cook ingredients til liquid reduces and thickens – takes about 10 minutes.
  • Unless you are a purest, you can be a little naughty like me and add sugar to the cinnamon as it is easier to sprinkle and tastes yummy! At most you’re only adding 1/4 teaspoon to your plate so it’s a guilt free choice for me.
  • For kids lunch boxes or an on the go snack: butter and a smear of honey

savoury (ideas)

You can top or ‘sandwich’ together the pikelets with

  • creamy goats cheese + fresh thyme leaves, S&P
  • or sour cream, smoked salmon & capers, S&P
  • or hummus + ripes tomatoes, S&P, drizzle of olive oil
  • or avocado and rocket, S&P, drizzle of olive oil