Sourdough Crepes

Here is a super quick crepe recipe that doesn’t need to be left to rest so can be made as soon as the batter is ready.

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Recipe makes 6 medium sized crepes

You will need:

1 cup / 250g sourdough starter discard

3 eggs

3 tablespoons melted butter

1/2 cup/125ml milk - I used oat milk.

Butter to cook

Filling of your choice.

METHOD

  • Put all ingredients in a medium or large mixing bowl. Whisk until combined.

  • Heat Pan and add a small bit of butter to the bottom of the pan.

  • Ladle the mixture into the pan and swirl around until it covers the base of the pan. Cook until the edges are crisp.

  • Flip Crepe over and cook for a minute or so until cooked and repeat until you have finished your batter.

  • Enjoy with your favourite toppings.

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Quick, Easy, Tasty, Chocolate Avocado Mousse

If you need a quick dessert. This is a great last minute healthy dessert recipe. Also love this recipe, as I get to sneak Avocado into the children. My children are not a fans of Avocado but really love this dessert. The mousse has a lovely creamy consistency and tastes amazing. It is super quick and easy to make.

Makes 4 pots

You will need:

100g dark chocolate plus extra to grate ontop.

2 avocados

1 x 160ml can of coconut cream

2 tablespoons cocoa powder

3 tablespoons of maple syrup

1 tsp of vanilla extract

3 -4 drops of pure essential oil (food safe) I use DOTERRA essential oil. We love wild orange or peppermint.

To serve

grated chocolate / fresh berries.

METHOD:

  1. Melt chocolate in a heat proof bowl either in a microwave in 30 second intervals, stirring after each interval until melted. Or on the stove in a heat proof bowl over a pot of gently simmering water. Once melted set aside to cool slightly.

  2. Place the remaining ingredients into a nutri-bullet or small blender and blend until smooth.

  3. If desired add 3 - 4 drops of CPTG (Certified Therapeutic Grade) essential oil.

  4. Add the slightly cooled chocolate and blend well. Spoon into small bowls or pipe into small glass jars.

  5. Top with grated chocolate or fresh berries. Leave in the fridge until you are ready to serve.


ENJOY!!!!




Lemon Spelt Cake

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This lemon spelt cake is one of our go to bakes, its quick and easy to make, doesn’t take long to bake, has a lovely texture, is made using spelt flour so is easier to digest. Is refined sugar free and is made with maple syrup so doesn’t cause a blood sugar spike. It’s a delicious tea time treat and one of our favourites to bring along in our picnic basket. We often wrap this up and bring along when going to visit family and friends. All you need is some parchment paper, string/raffia and some flowers or herbs.

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Benefits of Spelt  - aids blood circulation, boosts the immune system, regulates metabolism. builds strong bones and aids digestion.

Benefits of Maple Syrup  - promotes healthy digestion, maintains sugar level and brain function and reduces stress.

Benefits of Dóterra Lemon essential oil  - cleanses the body and aids in digestion, improves the mood.

Benefits of Elderflower  - high in Vitamin C, is a powerful antioxidant.

INGREDIENTS

125g softened butter

175g white spelt flour (we love Kells spelt flour) https://kellswholemeal.ie/?s=spelt+flour

2 large eggs we love free range

1 1/2 tsp baking powder

175ml maple syrup

grated zest of 1 lemon or 5 -6 drops of Dóterra lemon essential oil

4 tablespoons milk or elderflower cordial

METHOD

  • Preheat oven to 180oC. Line a loaf tin with parchment paper. If you don’t have parchment paper grease and flour the tin.

  • Cream butter until is light in colour you can do this by hand with a wooden spoon or in a mixer with the paddle attachment. Add an egg and 1 tablespoon of flour and mix, then repeat with the second egg.

  • Add the remaining flour, baking powder and maple syrup and mix together until combined.

  • Add the milk or elderflower cordial. Pour or spoon into the lined or greased tin and bake for 30 - 40 mins or until a skewer comes out clean.

  • Leave to cool in the tin then remove and enjoy or wrap up.










Chocolate Chia Pudding - Breakfast / Dessert (PICNIC)

Hello… We’ve been spending alot of time at the beach and I try to make different things for our picnic basket. For me the deal is quick, easy & tasty. Please watch video showing just how simple, below.

This is a lovely pot to bring along to have as breakfast or dessert, top it with loads of yogurt and fresh fruit. Yum.

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Benefits of Chia seeds -

  • they are an excellent source of omega fatty acids, rich in anti-oxidants, they also provide fibre, calcium and iron.

Makes 2 medium or 4 small jars

INGREDIENTS

1/4 cup cocoa powder

4 tablespoons of maple syrup

1/2 tsp each vanilla and ground cinnamon

1 tin coconut milk or 1 1/2 cups of milk of your choice.

1/2 cup chia seeds.


METHOD

  • whisk all the ingredients together in a bowl or jug and then pour or spoon into jars.

  • top with yogurt and fresh fruit, leave to set in the fridge. Can be made overnight. I usually make it in the morning before we leave the house and it is ready to eat after an hour.

Other interesting facts about chia seeds - 2tbs of Chia seeds contain :

6 x more iron than spinach - 6 x more calcium than milk - 41 percent of your daily fibre &

64 percent more potassium than a banana.