REcipes

Some of the favourites in our house, simple yet delicious, recipes by Morgan.

Buckwheat pancakes- Gf, DF (serves 4)

Ingredients

• 1 1/2 cup of buckwheat flour

• 1 cup of almond milk

• 4 eggs

• 3 tbsp of Morlife Monk Fruit Extract

• 1 tbsp of vanilla extract

• 1 tbsp of cinnamon (Ceylon)

• 1 tsp of nutmeg powder

• 1 tsp of baking powder (aluminium free- organic)

• Coconut oil or dairy free butter for frying the pancakes

• PLUS your desired toppings, I used sugar free dark choc chips, crushed nuts, coconut cream and banana with Nuttvia melted over the top.

Method

1. Mix all ingredients in a large bowl and whisk until the batter is smooth.

2. Preheat the pan on low to medium heat and add a splash of coconut oil or dairy free butter.

3. Ladle the amount of pancake batter desired onto the pan and allow to cook until golden brown.

4. Flip over the pancake and brown the other side.

5. Repeat the previous step with the remaining batter.

6. Serve with your favourite toppings, we love pure maple syrup, berries, nuts and coconut cream.

Crumbed Tuna Balls (serves 4)

Ingredients

• 1 medium Sweet Potato (mashed)

• 1/2 cup nutritional yeast (or parmesan cheese)

• 2 eggs

• 1 large tin tuna (in olive oil)

• 3 heaped tbsp Italian herbs

• 1 heaped tbsp crushed garlic

• 1 cup GF bread crumbs and an extra 2 eggs for the crumb coating

Method

1. Mix all ingredients in a large bowl except the bread crumbs and 2 of the extra eggs.

2. In another bowl whisk 2 eggs with a fork for crumbing.

3. Put your bread crumbs in a separate bowl as well, and set up a crumbing station. Your crumbing station should have your bowl of mixture, bowl of egg, then bowl of crumbs next to a large oven tray.

4. Roll the mix into bite size balls, dip them into the egg, then the crumb, then place onto the oven tray. I did this twice to get a thicker coating. Continue until all the Tuna Balls are crumbed and on the tray.

5. Spray with olive oil (spray bottle with olive oil, not the butane gas oil). Bake until golden and serve with your favourite salad.

Hemp crusted mushrooms easy tray bake (serves 4)

Ingredients

• 8 large flat mushrooms

• 2 large sweet potatoes (sliced into thick circles)

• 1/4 cup hemp seeds

• 1/2 lemon

• 2 tbsp minced garlic or fresh

• 1 bunch of kale

• 1 punnet of baby tomatoes

• 3 tbsp dried mixed herbs

• 1 tbsp paprika

• Fresh herbs and shallots for garnishing

• (Can add parmesan on top of mushrooms as well)

Method

1. Preheat oven to 180c

2. Slice the sweet potatoes into thick circles skin on, drizzle with olive oil, sprinkle on paprika and bake on a tray whilst prepping other foods.

3. On another tray, lay the mushrooms flat upright with the stalk removed, drizzle with olive oil, sprinkle hemp seeds and dried herbs on top of each mushrooms. Add these to the oven whilst you prep the remaining items.

4. Wash and roughly chop the kale, mix with olive oil, lemon juice and garlic then add to the mushroom tray with the tomatoes to roast together.

5. Keep an eye on both trays to ensure they are cooking at the same time.