Buckwheat Pancakes- gluten and sugar free

Buckwheat Pancakes

1 cup buckwheat flour

1/3 cup applesauce, unsweetened

3/4 cup water

1 egg, beaten

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 TBSP baking powder

Topping: banana, honey/agave, applesauce, coconut

1. Combine all ingredients together and mix for a few minutes.

2. Pour about 1/8 cup into a medium-high pan and cook on both sides for about 2-3 minutes.

3. Top with applesauce, coconut, bananas and honey/agave.

These pancakes were fantastic! Very easy to make and a nice gluten-free alternative to regular pancakes. Buckwheat is high-fiber and high-protein too, so this was a hearty-healthy breakfast that provided energy till lunchtime.

Coconut Banana Nut Muffins- Gluten free, sugar free

Coconut Banana Nut Muffins

1/4 cup coco flour

2 TBSP coco oil

3 eggs

1 small banana mashed

3 TBSP agave

1/4 tsp salt

1 tsp vanilla

1/2 tsp baking powder

1/2 cup soaked walnuts

carob chips-unsweetened (optional)

1. Combine all ingredients in a bowl and blend together for a few minutes.

2. Pour into a greased muffin tin and if you wish, top with carob chips.

3. Cook at 200C for 20 minutes :)

Makes 10 muffins

These muffins were simply divine and the consistency was moist and bursting with flavor. A real treat that is good for you too!!

Almond Carob Cookies- gluten free, agave sweetened

Almond- Carob Cookies

2.5 cups almond meal (finely ground raw almonds)

1/2 tsp salt

3/4 tsp soda

1/4 cup olive oil

1/3 cup applesauce, unsweetened

1/4 cup agave

1.5 tsp nutmeg

1/2 cup coconut flakes, unsweetened

3/4 cup carob chips, unsweetened

1. Preheat oven to 375F

2. Combine all ingredients together and mix till well incorporated

3. Grease a baking pan

4. Drop a small spoonful, leaving a few inches in between each cookie

5. Bake for 18 minutes

Allow these cookies to cool after baking as they will harden up a bit and hold their form better. Also, these cookies became more delicious as the week progressed. We are on our last few and I made them one week ago. I will definitely make these again!

Cream of Buckwheat

Buckwheat is a perfect alternative to wheat, is gluten-free, and come from the rhubarb family. Buckwheat is also high in fiber and protein, which is an extra added bonus. This morning I made cream of buckwheat and topped with hemp seeds and fresh fruit, which added extra protein, omegas, potassium and Vitamin C. Deeelish!!

Cream of Buckwheat

2 cups water

1/2 cup ground buckwheat (cream of buckwheat)

2 tsp hemp seeds

strawberries and bananas

salt/agave (optional)

1. Heat water and buckwheat in a saucepan till boiling. Reduce to simmer and cook for 8-10 minutes, stirring occasionally.

2. Top with hemp seeds, fresh fruit and salt or sweetener to taste.

Lean bean salad

This can be a great salad to make when you are short on time (if you use canned beans.)

You can use any beans you prefer. I planned on adding garbanzo beans as well but decided to save them for a hummus recipe I am experimenting on :) I prefer to eat this salad cold, but you can serve warm if you wish.

Lean Bean Salad

1 cup pinto beans (canned or raw)

1 cup kidney beans

1 cup black beans

3 cloves garlic, minced

1.5 TBSP olive oil

handful chives, diced

handful parsley, diced

Juice of one large juicy lemon

dash of sea salt and cayenne pepper to taste

1.If beans are canned, just open cans and combine all ingredients together. If you are on a raw diet, soak raw beans in filtered water for 24 hours, rinsing a few times, and then combine with remaining ingredients and serve. You can also cook the raw beans till soft, allow to cool and then combine with remaining ingredients.

Full of flavor and oh so easy!!