Sometimes I fancy something more savoury for breakfast than the usual suspects, so say hello to this paleo breakfast option.
These definitely hit the spot! I hate to say it, but these actually remind me of the meat in a Sausage and Egg McMuffin, just a much more healthier and delicious version.
Simple ingredients and free of the top 8 allergens, this is such a handy recipe to have.
Gracie loved them, I made them with a side of toast and scrambled eggs. They would also be great for the school lunch box as they’re just as yummy cold as they are hot.
500 grams of Pork Mince
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp dried sage
1/4 tsp dried thyme
1/4 tsp dried ginger
3 TBSP cold bone broth
1 TBSP coconut oil
Blend spices and broth in a small bowl and pour over the pork mince
Melt coconut in a large skillet over medium heat and fry patties
Can be frozen. Can replace broth with water.
I have to admit Gracie’s breakfast’s of late have been a tad on the repetitive side. Mainly because we’re always in such a rush to get out of the house in the morning and Miss Gracie is not always such a willing participant #toddlerlife.
Whenever we are over my Mum’s house Grace always wants to try my mum’s granola but it has various nuts in it if that she can’t have, so we always end up picking out the bits she can have, which is slightly painful!
I had completely forgotten about Spelt Flakes until someone mentioned them to me the other day so I went out to get some to try and put my own version of a granola together, one that was tailored to Gracie’s food intolerances and that she could enjoy as well without us having to pick bits out!
Spelt does contain gluten, Gracie just seems to be able to tolerate it and it didn’t come up with a reading on her food intolerance results. Spelt is an ancient grain and is highly nutritious, it’s high in fibre and protein and some people find it easier to digest.
2 cups of Spelt Flakes
1/2 cup whole flax seeds
1/2 cup shredded coconut
1 cup roughly chopped Macadamia nuts
1/4 cup maple syrup
1/4 cup olive oil
Preheat your oven to 180oC. Prepare a large sheet pan with baking paper.
Mix all the dry ingredients together in a large bowl and then mix the wet thoroughly together
Spread evenly out on baking sheet and bake for around half an hour (I checked half way and mixed around)
Feel free to swap the nuts or any of the ingredients to build your own favourite granola. Can be stored for around a month in an airtight container.
These simple buckwheat crepes offer a wonderfully nutty flavour which goes great with sweet or savoury ingredients. Easy to prepare and quick to cook!
They can be paired really well with poached apples or pears, berry compote or just baked egg, the recipe can easily be scaled making it perfect for a large crowd.
Try adding beetroot juice to the batter to add a vivid colour for the kids.
Also referred to as
galettes in Brittany, France, buckwheat crêpes have gained in popularity in large part because they’re a tasty, gluten-free alternative to a traditional crêpe. What is buckwheat?
While most people think of buckwheat as a whole grain, it’s actually a seed that is high in both protein and fibre. It supports heart and heart health and can help prevent diabetes and digestive disorders.
191 grams of buckwheat flour
168 grams of eggs (approx. 3 eggs)
57 grams of Olive oil plus additional for skillet
183 grams of coconut milk
69 grams of water
1 gram of salt
Place flour in a medium bowl, whisk in eggs, oil, milk, water and salt.
Let it sit overnight, the following morning add water to thin out batter, if you like thinner crepes simply add more water.
Heat a 10" non stick skillet or specific crepe pan over medium heat and brush with oil (pan needs to be hot).
Using a 1/4 cup add batter to skillet and tilt to coat bottom.
Cook crepe until golden on bottom 30 - 40 secs, (adjust heat to avoid burning).
Using a spatula, turn crepe over and cook for 30 seconds more.
Transfer to plate and repeat.
For better results, let the mixture sit in the fridge for at least 2 hours.
So simple and so delicious!
I like to make this and top it with Coconut Yoghurt for Gracie, but you could use it for topping on pancakes and ice-cream as well.
The smell when it comes out the oven is so delicious, it’s mouth-watering!
I like to add Quinoa flakes, nuts and seeds to add more nutritional weight to her breakfast.
Quinoa is a grain-like seed. It’s one of the only known grains that provides all the essential amino acids needed by the human body.
Pepitas are extremely nutritious, they’re high in protein and a good source of as magnesium, manganese, copper and iron.
4 over ripe nectaries
Handful of strawberries
Half a cup of macadamias
Half a cup of pepitas seeds
Chop the fruit up roughly and place in oven proof dish
Blitz nuts and seeds in food processor and mix with fruit
Cover the fruit, nut and seeds with coconut oil, mix well and sprinkle cinnamon on top
Pop in the oven for approx 10 minutes and once the fruit has soften, sprinkle Quinoa flakes and mix well for another 10 minutes
Change up your fruit, nuts and seeds to your preference and to meet special dietary requirements.
Delicious and nutritious – I know that rhymes! Chia puddings are so simple and versatile to make. I like to add a nut butter layer with a dollop of Coconut Yoghurt with ours.
Chia seeds are amazing! They contain a very high concentration of ‘Omega 3’ fatty acid and they’re high in protein and dietary fibre!
Below is a basic recipe for making one of Gracie’s favourite breakfasts.
1 cup of coconut milk (or milk of your choice)
1/4 cup of chia seeds
1 teaspoon of vanilla essence
1 tablespoon of honey or maple syrup
For a smooth pudding I blitz all the ingredients together in a blender and pour into a cup. Otherwise blitz everything up apart from the chia seeds for more texture.
Can be left overnight to set or a couple of hours
Can omit or add more sweetener.
Mix up with different fruits.
These pancakes are absolutely lovely, so fluffy and light. They’re Gluten, Dairy, Egg & Soy-Free and a massive hit in our house, we hope you enjoy them as much as we do!
Recipe has been tweaked to fit our special dietary requirements from
1 cup of buckwheat flour
1 tbsp of sweetener (honey, maple syrup, rice malt syrup etc)
1 cup of coconut milk
1 ripe banana, mashed
2 tbsp of flaxseed meal
1 tsp baking powder
1 tsp bicarbonate of soda
⅛ tsp pink Himalayan salt
In a large bowl, mix the buckwheat flour, ground flaxmeal, salt, baking powder and bicarbonate of soda
Add the mashed banana and sweetener to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
Scoop ¼ cup of batter into the pan and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
Continue the same with the remaining batter, greasing the pan every time you start a new pancake.
Bone broth smoothies are a perfect way to get some extra goodness into your smoothies, especially in the summer when you feel too hot to drink as a broth. We’ve been adding broth into our smoothies since we discovered them at Star Anise Organic Wholefoods a couple of years ago.
They’re a perfect option for kids that aren’t keen on drinking the broth as is.
This how I made ours, I normally just make it by sight so below are the approx measurements.
Use your imagination and make a variety of combinations with non-dairy milks/coconut water, fruits, nut butters, cacao powder – the list is endless.
2 frozen bananas
4 pitted dates
Tablespoon of honey (optional)
Handful of strawberries
Approx 3/4 cubes of frozen bone broth
Approx a cup of non-dairy milk (we use Coconut Milk)
Add all ingredients to a high powdered blender until smooth consistency
If you don't have bone broth you can use gelatin powder
Pancakes are one of our favourite things to eat for breakfast, these dairy and egg-free pancakes hit the spot!
1 1/2 cups spelt flour
1 tablespoon of coconut sugar, or can use Maple Syrup/Honey
1 3/4 teaspoons of gluten free baking powder
Pinch of salt
1 cup coconut milk
2 tablespoons coconut oil, melted
2 flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg)
1 medium sized apple, peeled and grated
Combine all dry ingredients
In a separate bowl combine the coconut milk, melted coconut oil, flaxseed eggs and grated apple.
Cook until bubbles appear onto of batter and then flip
Drizzle with honey/maple syrup and top with a dollop of Coconut yoghurt and fruit
These can easily be made into Gluten-free pancakes, just swap the flour.
Great for eating over yoghurt for breakfast, or just grabbing a handful as a snack.
Recipe adapted from
The Health Gut, if anyone is suffering with SIBO it’s a fantastic resource.
1 cup macadamia nuts
½ cup pecans
¼ cup almonds
½ cup unsweetened flaked coconut
2 tbsps pumpkin seeds
2 tbsps sunflower seeds
2 tbsps coconut oil, melted
1 tsp smoked paprika
1 tsp cinnamon
1 tsp sea salt
Pre-heat oven to 180C/350F and line a baking sheet with baking paper
Roughly chop nuts, put them in a bowl and add all other ingredients, stir to combine
Spread mixture evenly over the baking sheet and bake for approximately 10 minutes
Take tray out of oven, stir then return to over baking for a further 5 mins until golden brown. Watch it carefully to avoid burning the nuts!
Remove from oven, let it cool – preferably removing baking paper from sheet as it can carry on cooking with the heat
Store in airtight container in fridge
Depending on your allergies/intolerances add or omit nuts/seeds of your choice. Spices can be changed to your personal preference.