oat + goji berry pikelets/pancakes

Makes 24 pikelets, 7 medium pancakes for stacking or 2 large pancakes

This is a great breakfast or snack for adults and kids alike that is easily frozen. It reminds me of hot cross buns - yummmmmmm.

Poppy cooks...

1. In a mixing bowl stir together
   1 cup quick cooking rolled oats*,
   1 cup oat milk,
   1 egg and
   1/4 cup maple syrup.
   
   
2. Stir through
   1/2 cup gluten free plain flour,
   2 teaspoons baking powder,
   1 teaspoon cinnamon.
   
   
3. Stir through
   1/2 cup goji berries (or sultans if you prefer).
   
   
4. In a pan, with a little
   coconut oil, pour batter to whatever size pancakes/pikelets you want. I find 1 tablespoon is a good pikelet size and 3 tablespoons is a good pancake size. Flip them over when the first side is cooked and they are firm enough to flip. Remove once second side is cooked. (Note: these pancakes look much darker than "normal" pancakes but they actually taste better when they are darker in my opinion).

Serving suggestion:

Make 2 large adult sized pancakes with this mixture (or 2 large with about 4 pikelets if you are a 2+1 family like we used to be), topped with coconut yoghurt, seasonal fruit, maple syrup or my favourite, I will heat some frozen berries in a pot slightly to defrost and warm them. Now that we are a family of 5, I double this recipe for breakfast and use leftovers in the kids lunchboxes through the week (if we are lucky enough to have any leftovers).

Some other options I have tried and tested is replacing the cinnamon with vanilla protein powder (great for my growing toddler and during pregnancy), or replacing the cinnamon with açai powder to supercharge these healthy pancakes!

Order:

I'm in the throws of figuring out an online store, but you can now buy this pancake mixture ready to cook for $16, pick up from the Perth city area. Leave a comment or send a private message to my Facebook or instagram accounts to order xx

* When I write quick cooking rolled oats, I'm referring to the whole grain oat that is essentially the same as rolled oats but rolled thinner and cut finer so is a more suitable texture for this recipe.

salmon + potato rosti

Makes 24

Another great recipe for kids and adults!

Poppy cooks...

1. In a non-stick frying pan with
   coconut oil, saute
   onion, finely diced and
   2 purple/red potatoes, grated with excess moisture squeezed out, and then allow to cool in a mixing bowl.
   
   
2. While the above is cooling, make the optional avocado sauce by blending
   avocado,
   1/8 cup olive oil,
   1/4 cup filtered water,
   couple sprigs of coriander, finely chopped,
   1/2 lime, juiced and
   celtic sea salt, to taste. I then pour it into a squeeze bottle and place in the fridge.
   
   
3. Returning to the rosti, combine potato mixture with
   200g tin salmon,
   1 egg and
   2 tablespoons gluten free plain flour.
   
   
4. Press into patties of your preferred size (I use a cookie cutter to get all of them to be the exact same time) and fry in batches with a little
   coconut oil
   until golden.
   
   
5. To serve, I squeeze a dollop of the avocado sauce onto each rosti.

strawberry muffins

Serves 12

Poppy bakes…

1. Preheat oven to 180ºC and prepare 12 muffin cups.
   
   
2. In a large mixing bowl combine
   1/2 cup sunflower seed flour,
   1/2 cup brown rice flour,
   1/2 cup coconut flour,
   1/2 cup millet flour,
   1/2 cup gluten-free plain flour,
   2 tablespoons coconut sugar,
   1 tablespoon tapioca flour,
   2 teaspoons baking powder,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon ground nutmeg.
   
   
3. Add in
   2 eggs, beaten,
   1/4 cup olive oil,
   1/2 cup maple syrup,
   1 tablespoon vanilla extract and slowly beat to combine.
   
   
4. While beating, slowly add in
   1 cup rice milk.
   
   
5. Fold through
   1 punnet strawberries, diced then spoon mixture into muffin cups and bake for 25-30 minutes.
   
   
   

pear cake

Serves 12

Poppy bakes…

1. Preheat oven to 180º and prepare a cake tin.
   
   
2. In a mixing bowl combine
   250g gluten-free plain flour,
   1/2 teaspoon baking powder and
   pinch of celtic sea salt.
   
   
3. Place
   250g coconut sugar into Thermomix and mill 20 seconds / speed 10.
   
4. Insert butterfly whisk; then add
   250g nuttelex and mix 3 minutes / speed 3.
   
   
5. Add
   4 eggs,
   1/4 teaspoon vanilla extract and
   zest of 1/4 lemon on speed 3 until combined.
   
   
6. Pour the wet mixture into the dry, and combine using a spatula.
   
   
7. Gently fold through
   3 packham pears, peeled and diced.
   
   
8. Pour mixture into the cake tin and bake for 50 minutes.

apple + maple syrup cake

Serves 10

Poppy bakes…

1. Preheat oven to 180ºC and line a cake tin.
   
   
2. In a mixing bowl combine
   5 tablespoons nuttelex, melted,1/2 cup coconut sugar,
   1/2 cup maple syrup,
   1 egg, lightly beaten and
   1 teaspoon vanilla extract.
   
   
3. Stir through
   1 cup gluten-free plain flour,
   1 teaspoon baking powder,
   1/4 teaspoon celtic sea salt and
   1.5 cups granny smith apples, chopped.
   
   
4. Pour mixture into cake tin, bake for 30 minutes or until a skewer comes out clean and allow to cool before serving.

gluten-free apple crumble

Serves 8

Poppy bakes…

1. Preheat oven to 180ºC.
   
   
2. In a mixing bowl place
   6 granny smith apples, cored and diced then squeeze a bit of
   lemon juice over the apples and toss to coat.
   
   
3. Stir through
   2 tablespoons agave syrup then dust with
   2 teaspoons tapioca flour and toss to coat.
   
   
4. Poor the apple mixture into your baking dish or ramekins.
   
   
5. In another mixing bowl combine
   1 cup quinoa flakes,
   3/4 cup gluten-free plain flour,
   1 cup coconut sugar,
   2 teaspoons ground cinnamon,
   1 teaspoon ground ginger and
   1/2 teaspoon celtic sea salt and mix together.
   
   
6. Add
   3/4 cup coconut oil and combine.
   
   
7. Spoon crumble mixture over apple mixture and bake using bottom element only for 15 minutes, and then with both top and bottom elements on for another 20 minutes or until the crumble topping is crisp.

mixed berry, carrot + zucchini cupcakes

Makes 12

Poppy bakes…

1. Heat oven to 190ºC.
   
   
2. In a bowl whisk together
   1 cup coconut sugar,
   1 cup olive oil,
   2 eggs and
   1.5 teaspoons vanilla extract.
   
   
3. Add and whisk together
   3/4 cup carrot, finely grated,
   3/4 cup zucchini, finely grated and
   1 cup fresh or frozen mixed berries.
   
   
4. Add and whisk together
   3/4 teaspoon celtic sea salt, and
   3/4 teaspoon ground cinnamon.
   
   
5. Add
   2 cups gluten free self raising flour and gently fold into mixture without over mixing.
   
   
6. Divide batter among moulds and bake for 25 minutes or until a skewer comes out clean.