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.

baked apples

Serves 2

Poppy bakes...

1. Preheat oven to 180ºC.
   
   
2. Combine
   1 tablespoon sultanas,
   1 tablespoon activated buckwheat,
   1 teaspoon ground cinnamon,
   1.5 teaspoon coconut oil and
   1.5 teaspoon maple syrup.
   
   
3. Core
   2 pink lady apples, set on baking paper, fill with above mixture, wrap paper around apple and twist in a knot at the top.
   
   
4. Bake for 1 hour or until soft.
   
   
5. Serve on their own or with
   coconut ice cream.

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.