Gluten free, sugar free pumpkin pancakes

Gluten free pumpkin pancakes. Ready in only 10 minutes and so delicious you will be tempted to eat every last bite on the table. 

1 cup organic pumpkin purée

1 cup buckwheat flour

2 organic eggs

2 TBSP of coconut oil

1/4 cup almond milk or water

Good sprinkling of cinnamon, cloves, nutmeg and ginger

Pinch of sea salt

Optional: pinch of stevia or sweetener of choice

1. Blend in a bowl (I used a fork, no blender needed!)

2. Fry with coconut oil over medium-high heat about 3 minutes per side. (I topped each piece with raw grass fed butter as I pulled it from the hot pan.)

3. Top with raw honey, raw almond butter, applesauce, jam, maple syrup or fresh fruit. 

For extra protein and a buttery flavor top with a generous portion of hemp seeds. 

Gluten free avocado salmon tart with dill cream cheese

1 cup wild smoked salmon

5 organic eggs

3/4 cup coconut flour

1 medium avocado 

2 TBSP coconut oil

1/4 cup fresh dill

1 TSP sea or Himalayan salt

Garnish: oregano, thyme and fresh Parmesan cheese

1. Combine all the ingredients in a blender. 

2. Pour into a greased baking pan and top with oregano, thyme, and freshly grated organic Parmesan.

3. Bake for 30 minutes at 180C.

Top with homemade cream cheese or raw butter.