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Grace Adams Nutrition
  • Home
  • About
  • Services
    • Intro/discovery chat
    • Packages/ sessions
    • Workshops
  • Functional Testing
  • Testimonials
  • Ebooks
    • Free downloads
    • Ebooks
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  • Recipes
    • Gluten free
    • Dips & side dishes
    • Sweet
    • Favourites

Oaty pancakes

These remind me of Staffordshire oatcakes which I had when visiting my Grandparents as a child. There were always smothered in butter and Marmite.

1.5 cups of jumbo oats

2 tbsp of Greek yogurt

1 tbsp of smooth peanut butter

2 eggs

pinch of salt

coconut oil

Blend until smooth in a blender of Nutribullet. Heat coconut oil in a cast iron pan until hot. Ladle pancake mixture in and cook until golden brown in each side. Serve with fruit and yogurt or drizzle with molasses.

Mixed seed crackers

Adapted from Super Food for Super Children

2 cups (500ml) water

3 tablespoons psyllium husks

200g pumpkin and or sunflower seeds

180g mix of white/black sesame seeds and linseeds aim for at least 80g linseeds for the gluey texture

1 teaspoon paprika

1/2 teaspoon ground cumin 

1/2- 1 teaspoon salt to taste

A little coconut oil

⁠Preheat the oven to 150°C.

In a bowl, mix together the water and psyllium. Leave it to stand for about to minutes, until it thickens.

In a separate bowl, mix together the other ingredients.

Combine the gloopy psyllium water with the seed mixture and combine well.

Line a large or two smaller baking tray with greaseproof paper and rub paper with a little coconut oil.

Spoon the mixture onto the paper, spreading to about half a cm thick

Bake for about I hour, until the crackers are crispy. 

Check every 20-30 minutes when they are solid remove greaseproof paper and let crisp up in the oven a little longer.

FLAX AND BANANA WAFFLES

2 mashed bananas

2 eggs

1 cup kefir

1/4 cup olive oil

1/4 cup ground flax seeds

1 cup buckwheat flour

1/2 cup self raising gluten free flour

1 tbsp baking powder

Mash banana and add eggs kefir and oil, stir well. Add in flax, both flours and baking powder. Grease waffle maker with butter or coconut oil and cook as waffle maker instructions suggest.

Buckwheat pancakes

Sliced-banana-with-cinnamon-on-yogurt-topping-for-gluten-free-pancake

150g buckwheat flour (I used Doves Farm) 

2tbsp gram flour (Doves Farm again) 

1tsp baking powder 

200ml milk/ nut milk or kefir

150-200ml water to make a loose batter 

Coconut oil for frying  

Whisk all ingredients together adding liquids bit by bit to whisk away lumps.   Pour ladleful into hot oil turn when golden brown.   Serve suggestions: yogurt or coconut yogurt, banana and or berries and cinnamon. 

Buckwheat and Almond Scones

Triangle-shaped-scones-topped-with-flour-on-board

 Adapted from River Cottage Light and Easy by Hugh Fearnley-Whittingstall


Makes 4 large scones or 8 small scones

 100g ground almonds

100g buckwheat flour plus extra to dust

100g white rice flour or Doves Farm gluten free plain flour

2 teaspoons baking powder

¼ teaspoon fine salt

100ml unsweetened almond milk or oat milk

1 large egg or ‘flax egg’ 1 tbsp ground flax seeds and 2.5tbsp water

 Preheat the oven at 200 degrees centigrade or gas mark 6. Line a baking tray with baking parchment

In a bowl, combine the ground almonds, flours, baking powder and salt.

In a jug beat the almond milk, egg and 100ml of water. Pour this into the dry ingredients and mix.

Scrape the dough out onto a well-floured surface and sprinkle with more flour. Pat it into a round, 13-14cm in diameter and 3-4cm high. Cut into quarters or eighths and carefully transfer each piece to a baking tray. Bake for 30 minutes until risen and lightly golden.

Transfer onto a wire rack and leave to cool completely. Slice in half and trickle with oil extra virgin hempseed, olive oil or spread with butter to serve. Serve with soup, hummus or pate or anytime instead of bread. 

Seedy Sun Dried Tomato Crackers

Seedy-cracker-with-sunflower-hemp-sesame-pumpkin-chia-seeds-sundired-tomatoes-on-wooden-surface

Adapted from Oh She Glows by Angela Liddon 

1/3 cup (75ml) sun dried tomatoes (dry, not from a jar in oil)

1 ½ (375ml) boiling water

1 cup (250ml) raw hulled sunflower seeds 

1 cup (250ml) gluten free oats or buckwheat flakes

¼ cup (60ml) hemp hearts

¼ cup (60ml) pumpkin seeds

¼ cup (60ml) white sesame seeds

2 tablespoons (30ml) black sesame seeds or more of the white ones if you wish

2 tablespoons (30ml) whole chia seeds

3 tablespoons (45ml) ground chia seeds

1 ¼ teaspoons of garlic powder

1 large clove of garlic grated, crushed or thinly sliced

2 teaspoons (10ml) dried oregano

1 teaspoon (5ml) coconut or natural cane sugar

1 teaspoon (5ml) dried basil or thyme

¾ (4ml) fine sea salt, or to taste

1/8 teaspoon (0.5ml) cayenne pepper or to taste (optional)

Preheat the oven to 300 degrees Fahrenheit/ 150 degrees centigrade. Either line two baking trays with baking parchment or rub on a layer of coconut oil. 

Place the sun dried tomatoes in a bowl and cover with boiling water. Set aside to soak for 5 to 10 minutes.

In a large bowl stir together all the other ingredients.

Blend or finely chop with sun dried tomatoes, reserve the water. Add the chopped tomatoes and the soaking water to the mixture and stir.

Transfer half the seed mixture to each baking sheet. Spread the mixture out to form some sort of rectangle about with an even thickness of about 5mm/ ¼ inch.

Bake for 30 minutes then remove from the oven and cut into cracker shapes. Carefully turn each cracker over using a spatula. If not easy to turn or remove from parchment paper, then don’t bother turning them over.

Return to the oven for 20-25 minutes until cracker are dry.

Can be stored in an airtight container in the fridge or frozen. Can be toasted to give them a crispy texture.

Granola

8-10 servings

350g quinoa, buckwheat or porridge oat flakes

150g almonds, hazelnuts, cashews or walnuts or a combination or mixture of them all roughly chopped or ground

150g pumpkin or sunflower seeds (you could also include a sprinkling of ground of whole or hemp flax seeds)

a pinch of salt

50ml melted coconut oil

100g maple syrup or grated apple

2 teaspoons vanilla extract (optional)


Preheat the oven to 150C or gas mark 2, line two baking sheets with baking parchment.

Put flakes, nuts, seeds and salt in a large bowl and mix. Combine vanilla extract with 50ml water and add to the mixture along with apple, maple syrup and mix thoroughly.

Spread the mixture out on the baking sheets and bake for 50 minutes or until golden all over. Stir mixture after 25 minutes and swap the trays around on the oven shelves. Then leave to cool. Store in an air tight container.

Serve with plant milk, live yogurt or kefir and chopped fruit.


Gluten free granola with healthy nuts and seeds

Gluten free granola with healthy nuts and seeds

Chickpea flour pancakes

Adapted from World Vegetarian by Madhur Jaffrey 

Makes 8-10 pancakes


225g/ 8oz chickpea flour

1 tsp cumin

½ teaspoon turmeric

¼- ½ teaspoon cayenne pepper

1 teaspoon salt (pink Himalayan if possible)

6-7 tablespoons olive oil


Sift flour spices and salt into a bowl. Very slowly add 475ml/ 16floz water stirring constantly. Stop when the batter is still paste like to get rid of all the lumps. Then continue adding the rest of the water. Set the batter aside for 30 minutes (if you don’t have time it is possible to skip this step). Strain the batter through a sieve if there are still lumps.

Put 1 tablespoon of oil in a 14-15cm/5 ½ inch frying pan and set over a medium heat. When hot stir the batter from the bottom and pour about 4 tablespoons or a ladle full into the frying pan. Tilt the frying pan around to spread out the batter. Drizzle a teaspoon of oil over the top. Cook the pancake for about 2 or more minutes or until the base has golden red spots. Turn the pancake over for about 2 minutes or until it is cooked like the other side. Remove the pancake to a place and cover with an upturned plate. Repeat, this recipe makes about 10 pancakes.

Crispy gram/chickpea flour pancake

Crispy gram/chickpea flour pancake

Mung Bean Fritters

Adapted a little from Madhur Jaffrey's World Vegetarian 

180g hulled and split mung beans washed and drained

1 teaspoon of finely grated ginger

2 cloves of garlic peeled and crushed

1/2 -1/4 teaspoon of salt

1/4 teaspoon cayenne pepper

1/2 teaspoon baking powder

1 teaspoon finely chopped green chilli

1/2 teaspoon of cumin seeds

2 tablespoons chopped fresh coriander (I didn't have any so used spinach instead)

Oil for frying I used olive oil

Soak mung beans in water for 6-7 hours then drain. 

Put mung beans in food processor. Blend, adding the ginger, garlic, salt cayenne and baking powder until you have a course paste. Add 5-6 tablespoons of hot water while blending. Add green chilli, cumin seeds and coriander and stir well.

Put oil into a wide frying pan and set over a medium heat. Spoon fritters into frying pan using up as much space as you have and watch for the edges to go golden then turn. Make sure fritters are cooked through and remove from the pan.

I served these with a tamari dipping sauce.



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