GLUTeN-FRee
PANCAKeS
(makes 4 PaNCakes)
120ml Unsweetened
almond milk
1 tbsp coconut oil in
liquid form
1
1/2
tbsp pure maple
syrup
1 tsp apple cider
vinegar
1/2 tbsp vanilla extract
125g plain, gluten-free
flour
15g tapioca flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tbsp white or black
chia seeds
1/2 mashed banana
Add the milk, oil, syrup, vinegar and
vanilla to the tall tumbler; attach the
cross blade and mix until smooth. In
a bowl, combine the flours, baking
powder, baking soda, salt and seeds in
a large bowl with a fork. Add the dry
ingredients and the banana to the wet
ingredients in the blender and blend
until just combined. Do not overblend
or the mixture will become too thick.
Heat a frying pan to medium-low and
grease with some coconut oil. Cook
for 4 minutes, flip, then cook for 3.
These pancakes take longer to cook
than traditional pancake, but don’t
be tempted to flip them too early or
they’ll go soggy in the middle. Serve
with your favourite toppings.
BeRRY GOOD FOR
YOU BReAKFAST
(serves 2)
360g young Thai
coconut meat
3 tbsp coconut water
1/2 tsp probiotic
powder
1 tbsp vanilla extract
1 tsp lemon juice
5 drops liquid
sweetener
40g roughly chopped
almonds
1 tbsp sunflower seeds
1 tbsp shredded
coconut
1 tbsp pumpkin seeds
2 tsp shelled hemp
seeds
2 tsp white or black
chia seeds
2 tsp ground flaxseeds
160g raspberries
80g sliced strawberries
170g blackberries
Add the coconut meat and water to the
blender and blend until smooth. Stir in
the probiotic powder. Pour in to a glass
bowl, cover and leave to stand at room
temperature for 8 hours. Then stir in
the vanilla, lemon juice and sweetener.
To assemble your breakfast, combine
the almonds, shredded coconut,
sunflower seeds and pumpkin seeds
in one bowl. In another, combine the
hemp seeds, chia seeds and flaxseeds.
Get 2 (415ml) highball glass and evenly
cover the bottom of the glasses with
the raspberries, add half the almond
& coconut mixture and top with half
the cream. Place half the strawberry
sliced on the cream and sprinkle on
the seed mix. Add the remaining cream
and top with the blackberries. Serve
immediately or chill in the fridge for a
maximum of 2 hours.
MANGO, CHILLI &
LIMe GRANITA
(serves 3)
120ml coconut water
320g fresh chopped mango
1
1/2
tbsp lime juice
1 tsp finely grated lime zest
Pinch finely chopped green chilli
Add all ingredients to the blender
and blend until smooth. Taste and
add more chilli if you wish. Transfer
to a baking dish, cover and freeze
for 1 hour. Remove from the freezer
and stir with a fork, mashing up any
frozen bits. Recover and freeze
for another 2 hours. Using a fork,
scrape to form icy flakes and serve in
glasses.
eASY CITRUS
PUDDING
(serves 4)
80ml light agave nectar
120ml lemon juice
120ml lime juice
2 ripe avocados, pitted and peeled
2 chopped bananas
1 tsp finely grated lemon zest
1 tsp finely grated lime zest
Add all ingredients to the blender and
blend until smooth. Taste and add
more sweetener if you wish. Divide
between serving dishes and chill for 3
hours. Serve the same day.
mains, desserts & sorbets
DARK CHOCOLATe PUDDING
(serves 2 - 4)
Add all ingredients to the blender and blend until smooth. Taste and add more
sweetener if you wish. Divide between serving dishes and chill for 3 hours. Serve
the same day
120ml unsweetened almond milk
1 ripe avocado, pitted and peeled
1
1/2
tablespoons cacao powder or
unsweetened cocoa powder
60ml pure maple syrup
1tsp vanilla extract
Dash of almond extract
Pinch of cinnamon
Pinch of salt
Nutriblend 37
36 Nutriblend
A5 Nutriblend Pro 1200W Blender Manual D8038, D8039 & D8040 v3.indd 36-37
30/09/2014 13:42
