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dairy-free

Healthy Treats

Apricot Macadamia Bites

Apricot Macadamia Balls Gluten Dairy-free

I recently purchased a large bag of dried organic apricots.  I try and avoid eating a lot of dried fruit generally but I like to give Gracie a couple of them throughout the week as apricots are actually a good source of calcium, so they’re great for a little boost.

If you buy organic apricots, you’ll notice that the colour is much darker, this is because they have been dried naturally without using the preservative Sulphur Dioxide.

Apricot Macadamia Bites gluten and dairy free

I came up with the idea of making these bites as everyone one I saw had something in it that Miss Gracie couldn’t eat, so I decided to make our own.

These are super easy to make and a great one for getting the kids involved, enjoy!

 

 

Apricot Macadamia Bites, gluten, dairy and refined sugar-free

 

Apricot Macadamia Bites

Print Recipe
Serves: 10 Balls

Ingredients

  • 1/2 cup of Dried Apricots
  • 1/4 cup of Quinoa Flakes
  • 1 TBS Water (more if consistency too dry)
  • Sprinkle of Cinnamon powder
  • 1/4 cup of Macadamia Nuts
  • Desiccated coconut

Instructions

1

Put the macadamias in a Vitamix or high powered food processor and pulse until they become like crumbs

2

Put the quinoa flakes, dried apricots and water in with the macadamias and pulse altogether, until the mixture starts to stick together

3

Sprinkle some desiccated coconut on a plate and scoop some of the mixture and roll into a ball and roll in the coconut, until evenly covered

4

Place in airtight container and store in fridge for up to a week

Lifestyle

Clearing Gracie’s Eczema

Eczema cured without steroid creams.

 

So I’ve recently created a Support and Chat group as an offshoot to my Instagram and Facebook pages as I wanted to create a comfortable and safe place for parents or carers to discuss what they’re currently going through and share knowledge with others going through similar.  I would love for you to join and for us to connect so we can share more of these stories.

Since creating this group I keep getting asked how I cleared Gracie’s eczema and I realised that I haven’t written a more clear and detailed outline on what we did and what worked for us.  Obviously every child is different and I’m not a medical professional, I’m just a Mum who did her research out of desperation to help her daughter.

You can read more about the beginning of our story here

Eczema is a sign that there is inflammation within the body, once you get your head around this you can move forward in working out the causes and helping your child heal.  Unfortunately creams just mask the problems and don’t get to the root cause (believe me I’ve been there!).

One of the main causes of Eczema is ‘Leaky Gut Syndrome‘ which Gracie was diagnosed as having.  This is when the lining of the gut becomes thin and small food particles leak through the gut wall and cause inflammation and food sensitivities.  Gluten and dairy are the biggest food causes for causing eczema, for us it was dairy.  Gracie would consume milk and within hours break out in hives and then eczema all over her body.

Now I understand there can be other triggers for eczema such as environmental rather than food but either way it all comes down to inflammation and the gut plays a major factor.

So how did we tackle it?

  1. We worked out what her triggers were
  2. We eliminated the triggers for quite sometime to give her gut time to rest
  3. We introduced gut healing food
  4. Reintroduction

Working out the triggers

So how did we work out the triggers?  At the beginning of our journey it was quite obvious that dairy was causing a lot of issues. Grace would have milk and with within hours be breaking out in hives and then eczema patches.  She had IgE testing and it all came back negative for the common food allergies and nothing else showed up in other blood work testing.

I decided to get her tested for food intolerances, IgG testing.  If you’re in Australia (Sydney) and interested in Food Intolerance testing I highly recommend Australian Biologics where I took Grace.  Otherwise an Integrative Doctor or even a good Naturopath should be able to assist you with this.

Food Intolerance testing is done via a painless finger prick test and they have a finer paediatric needle for children – Grace didn’t even flinch when she had hers done, which was a relief!  What I like about Australian biologics is that there testing seems to be way more comprehensive than any other tests I’ve seen on the market within Australia.

If you’re finding working out the triggers to be unclear, gluten and dairy are normally the two main food offenders for causing eczema and I would also recommend keeping a food diary to see if you work out a pattern.

Gut rest

Once we worked out the suspected triggers we eliminated them.   I had suspected dairy all along, it wasn’t until we saw Gracie’s Integrative Paediatrician who used her IgG test results as a guide that she just advised us to just stop completely which was overwhelming at first.  One of the main reasons I had sat on the fence for a bit, was my concern for her calcium intake  and how I would make this up without her consuming any form of  dairy.

As well as eliminating these foods I basically ditched anything that was from a packet or even remotely processed.

It took around a three months for Gracie’s eczema to clear completely, the early days are frustrating as you think nothing is happening but slowly and surely her skin cleared and it’s remained clear with no flare ups!

Healing Foods

During this time we rested Gracie’s gut, along with her supplements we tried to introduce as many healing foods as we could.

  • Bone broth – if you’re going to make anything make this!  It’s super easy to make and can be drunk as is, base of a soup and used for cooking casseroles etc
  • As well as taking a good probiotic, I try and make sure Gracie has foods that have Prebiotic properties – so foods that help the existing good flora within the gut.  So think banana flour, onions, leeks and garlic (she’s not keen yet on Sauerkraut ha!)

Reintroduction

Using her IgG test results as a guide, I have very slowly over time tested and reintroduced some foods that showed a lesser reaction successfully.  This is something that we continue to work on in conjunction with her chronic constipation issues (so far she’s never had an eczema flare up!)  The idea being if the gut is healed then these foods should be ok to reintroduce, but this is a process that requires testing and we still have some foods that we have yet to reintroduce on the advice of her doctor because her other issue is yet to be resolved.

I would like to thank Dr Ana-Maria Temple of Family Wellness Tips for allowing me to share some of her wonderful and informative videos that I think you will find really helpful connected to this subject.  Dr Temple is a Paediatrician currently practising in New Zealand, Wife and Mum to 3 beautiful children. Make sure you follow her on Instagram to watch her fantastic 1 minute Paediatric advice videos and wellness tips.

Dr Temple

Videos:

Gut Healing

Leaky Gut

Eczema

Dairy

Dairy Alternatives

 

 

 

 

 

 

 

 

 

How I cured my daughters eczema without steroid creams.

Health

Food Allergy and Intolerance Friendly Party Food Ideas

I was talking to the lovely Kara of Little Foodie Guide the other day and mentioned that it’s Gracie’s 3rd birthday coming up and that I’m looking for party food ideas so the majority if not all of the food she will be able to eat.

Kara has kindly provided me with some awesome ideas to share with the HGG community – amazing!!

Kara says as little Gracie’s birthday is coming up, I wanted to compile a list of allergy friendly party food to share with all of her lovely allergy parent followers. We don’t have any food allergies in our family, but this is the food I have made for my son’s birthdays in the past. I’ve also had the honour of being asked to cater for several friends’ birthday parties. These days our kids know at least one child with a food allergy, so to take the stress out of your next party, I hope you’ll find this list useful. All of the party food here is healthy, gluten free, dairy free, egg free, peanut free (plus tree nut free options), and refined sugar free. Just as important – it’s all easy to prepare, fun, and colourful!

Berry and yoghurt ‘sundaes’

Something Sweet

  • Rainbow fruit platter – on a large platter, create a colourful rainbow out of sliced fruit.
  • Berry and yoghurt ‘sundaes’ – layer berries and coconut yoghurt in little clear cups or glasses. Sprinkle some gluten and nut free granola on top.
  • Fruit skewers – put chopped fruit onto icypole sticks (or skewers for older kids). A little dipping coconut yoghurt, or tahini, or melted raw chocolate would be fun.
  • Sliced fruit with nut or seed butter. Banana slices topped with almond butter, or apples with tahini.
  • Bliss balls – there is an abundance of recipes out there, or start experimenting yourself with seeds, coconut, cacao, dates, dried apricots, chia seeds, coconut oil, cinnamon, sweet potato, and any other allergy friendly ingredients you have.

Drinks

  • Mini smoothies – blend some dairy free milk, fruit, and vanilla extract. Pour into cute cups or bottles with colourful straws.
  • Water is all kids need but infused water is lovely special party drink. Fill a jug with water (still or sparkling) and add in fresh lemon slices, mint, cucumber, and strawberries.

Bliss balls

Savoury finger food

  • Meatballs and dipping sauce – mix some beef mince with grated carrot and zucchini, roll into balls and pan fry. They can be served warm or cold with a lovely homemade tomato sauce.
  • Antipasto platter – most kids love a platter with all kinds of interesting bits and pieces that they can choose for themselves. Cold meat like roasted chicken or ham off the bone, roasted veggies, olives, artichokes, sundried tomatoes (check ingredients for allergens for all of these unless you cook everything, or make your own marinade yourself).
  • Sushi or rice paper rolls – both are simple to make once you master the art of rolling.
  • Dips and veggie sticks – make your own hummus or other dairy free dip, or use cashew cheese, in individual cups with carrot and cucumber sticks.
  • Salmon and sweet potato patties – put some lovely fresh salmon, cooked sweet potato, and coriander or chives into a food processor and blitz until combined. Form into balls and cook in a pan or oven.
  • Kale chips – pull the leaves off a bunch and coat in olive oil, add a little sea salt and pepper. Bake in the oven until crispy.
  • Roasted veggie chips – finely slice some sweet potato, pumpkin, and beetroot. Coat with olive oil or coconut oil, and bake in the oven until crispy.

 

Dips and veggie sticks

Serving tips

Make it fun: Use individual pots or mini buckets the kids can take home with them, use cookie cutters to cut out fruit, use icy-pole sticks, and paper patty cases.

Think of the environment: There’s no need to use a whole lot of disposable plastic just for a couple of hours of fun. There are plenty of eco-friendly options available like bamboo or paper that you can recycle. Kids can eat off regular plates too, or just keep it all finger food so they can pick and then go and play. Mess is inevitable!

Don’t overcomplicate it: Kids are happy to eat almost anything particularly when they’re with other kids, and there’s lots of chaos and giggles. Relax, enjoy, and cherish this special day – your child is one year older.

 

Kara is a mum on a mission to help kids eat a range of colourful and nutritious foods. As a professional nanny, she gained a wealth of experience cooking for the tiny picky eaters and the mini food lovers alike. She created her blog, Little Foodie Guide, as a hub for parents and experts to share real food recipes, tips, stories, and support. She is dedicating this month to kids with food allergies and intolerances, and June will be all about party food, so check back for some more ideas and recipes.

 

 

 

 

On a side note I also wanted to share that I’ve created a Facebook Support and Chat group  for parents who are going through similar issues and it would be great to connect with you all over there.

 

 

 

 

 

 

Food Allergy Safe Party Food

Healthy Treats

Dairy & Gluten-Free Chocolate Souffle

Chocolate Souffle

Dairy & Gluten-Free Chocolate Souffle

This recipe was originally from the great minds at ChefSteps, we’ve modified the ingredients to fit our special dietary requirements, you can adjust the salt content to your liking, we used 2 grams and it provides a nice balance to the chocolate.

The best part is that this recipe requires no special tools or skills, you will need kitchen scales to measure out the ingredients, besides that it’s simple to make and you can have Chocolate Souffle on the table that’s healthy in under 45 mins, or make it in advance and shorten the time.

You’ll notice in the ingredient list I have used banana flour, it’s a nutrient-packed, delicious and 100% natural gluten free flour made from green Cavendish bananas grown on the Atherton Tablelands in tropical Far North Queensland, Australia. One of the main reasons I like to try and use banana flour is that it is a prebiotic, which means that it feeds the good bacteria already in your gut.  I buy my banana flour from here.

As Gracie (and myself) are dairy-free we like to use Loving Earth chocolate, which is vegan, gluten, dairy and refined sugar free.

If you’re interested in learning more about the difference between prebiotic and probiotic the lovely Viv from Allergy Families has written a great blog post about it which you can read here

Happy cooking 🙂

Chocolate Souffle

Print Recipe
Serves: 3 small 140 gram ramikens Cooking Time: 45 mins

Ingredients

  • 34g Nuttelex Butter (any vegan butter), plus extra for coating ramekins
  • 98g Coconut Sugar, divided, plus extra for coating ramekins
  • 34g Banana flour
  • 2g Salt
  • 188g Coconut Milk
  • 135g Dark chocolate, 70%
  • 68g Egg yolk, about 3
  • 112g Egg white, from about 5 eggs

Instructions

1

Heat oven to 375 °F / 191 °C.

2

Butter each ramekin thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your soufflé to stick.) Add a small amount of sugar to one of the ramekins. Turn it on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your ramekins are coated evenly with sugar.

3

Combine flour, butter and salt with your hands until they form together, leaving no dry flour.

4

In a small pot, combine milk & 75g of sugar and bring to a boil on medium heat.

5

Add the flour and butter mixture to the hot milk and whisk until dissolved, cook for four minutes on low heat until the mixture has a thick, gummy texture.

6

Add all the chocolate and stir until melted and well incorporated.

7

Add egg yolk to chocolate base and whisk until well incorporated.

8

Using a whisk, whip egg whites into a light foam, add 23g sugar and continue to whisk until stiff, glossy peaks form.

9

Gently fold meringue into soufflé base in three stages.

10

Fill soufflé ramekins to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side.

11

Place the ramekins on a baking sheet, and bake for 17 minutes.

12

Enjoy

Dinner

Healthy Sweet Potato Zucchini Tots

Sweet Potato Zucchini Tots

Healthy Sweet Potato Zucchini Tots

I’m pretty sure I haven’t been able to get Gracie to eat Zucchini in almost a year!  She use to really like it, but over the past year or so even though I continuously dish it up she says it’s ‘disgusting’.  So this week I started to have a think of ways that I could be more creative with sneaking zucchini in via these Sweet Potato Zucchini Tots which are combined them with things she’s already enjoys eating.

Healthy Sweet Potato Zucchini Tots

One of my go to meals that always goes down a treat with hidden zucchini is my Slow cooked Spaghetti Bolognese or my zucchini fritters.

These ‘tots’ are a little nutritional powerhouse in themselves with Quinoa and Flaxseed Meal, they’re also Dairy, Gluten, Soy & Egg-free.

Healthy Sweet Potato Zucchini Tots

Print Recipe
Serves: Approx 10 Cooking Time: 40 Mins

Ingredients

  • 1 large sweet potato, peeled
  • 2 medium zucchini
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 - 1/2 cup Quinoa Flakes
  • Tablespoon of Flaxseed Meal

Instructions

1

Preheat the oven to 180°

2

Line a large baking tray with baking paper

3

Chop up the sweet potato and boil until until you can mash easily with a fork. Drain and then mash the sweet potato.

4

Grate the zucchini into the mashed sweet potato and add seasoning.

5

Add quinoa flakes and flaxseed meal and shape them with your hands and place on baking tray

6

Bake for around 15-20 minutes and then flip over and bake for another 10 minutes (until cooked through and slightly browned)

Lunch

Spelt Bagels – London Style

Spelt Bagels, dairy-free and delicious

Spelt Bagels

Easy and fun to make with children, these delicious spelt bagels hit the spot.

Grace loves fresh baked bread (who doesn’t right?), the smell of bread baking in the oven that then fills the house is hard to resist. One of our favourites, apart from flat breads is the humble bagel.

We tweaked this recipe for spelt flour and they worked out brilliantly, even Grace helped knead the dough and make the holes for the final bagels.

You can adjust the crust toppings to your favourite choices, but the main ones include: sesame seeds, nigella seeds, onions or poppy seeds, we chose sesame seeds as Grace loves them.

The difference between a New York style and a London bagel is the ‘chew factor’. Personally we like our bagels a little chewier this is achieved by boiling the bagel for 2 mins on each side. For a less chewy bagel adjust the boiling to 1 min on each side before baking.

Happy baking…

Slightly modified recipe to cater for Gracie’s dietary requirements original courtesy of the Sophisticated Gourmet.

Spelt Bagels - London Style

Print Recipe
Serves: 8 Cooking Time: 1 Hour 45 Minutes

Ingredients

  • 2 teaspoons active dry yeast
  • 1 ½ tablespoons coconut sugar (replace with normal sugar if not available)
  • 300ml warm water (you may need ± ¼ cup /60ml more, I know I did)
  • 500g spelt flour (will need extra for kneading)
  • 1 ½ teaspoons salt

Instructions

1

In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.

2

Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

3

Pour 1/3 cup / 90ml of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.

4

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

5

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

6

Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.

7

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

8

After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.

9

Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.

10

If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.

11

Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.

12

Bake for 20 minutes, until golden brown.

13

Cool on a wire rack

14

Dig in an enjoy warm!

Notes

If you have kitchen scales it definitely helps, as cup measurements for baking can be off.

Healthy Treats

Free-from Flapjacks

Flapjack, Gluten, Dairy, Nut and Refined Sugar-free

Growing up in the UK Flapjacks were pretty much a staple of our afternoon tea.  I know in Australia not many people know what Flapjacks are, even my husband looked confused when I said I wanted to make them.  I guess you can say they’re similar to Muesli Bars and are normally made with copious amounts of butter, oats, and refined sugar – none of which we can have nor want to eat.

So I’ve taken the crux of my mum’s old english recipe and method and switched it to a much healthier version and one that can be enjoyed by anyone that has food intolerances and/or allergies.

These do come up quite crunchy and are a little bit more crumbly, the key is to press really well down when you’re setting it in the tray before popping in the oven.  If you have more of a sweet tooth you can definitely up the amount of honey you make these with.

You don’t have to make them with raisins, you can add any dried fruit you like, or even completely without.

Ingredients

  • 150 grams of Quinoa Flakes
  • 100 grams of Coconut Oil
  • 50 grams of Honey (can add more if you have a sweet tooth)
  • 50 grams of shredded coconut
  • 50 grams of raisins (or can swap for other dried fruit)
  • 2 tsp of Cinnamon

Instructions

1

Preheat the oven to 180 C.

2

Line a small baking tray with baking paper (I used a brownie tray)

3

Place honey and coconut oil in a saucepan and bring to boil and then take off heat

4

Mix the dry ingredients together in a bowl

5

Add the dry mixture to the saucepan and cover mixture thoroughly

6

Pour mixture in the lined baking tray and press down really firmly in the tray

7

Bake in oven for approx 20-25 mins / or until golden

8

Once cooled cut into squares and enjoy

Flapjacks - Gluten, Dairy, Nut and Refined Sugar-free

Healthy Treats

Avocado and Coconut Ice Lollies

Avocado and Coconut Ice Lollies

Avocado and Coconut Ice lollies, seriously so yum!

I bought some really cool moulds for Easter this year and rather than just making the usual, I wanted to make something a bit different.

These turned out so fab and Miss Gracie loved their little faces, I’m happy to let her have a couple at a time as the moulds I used are pretty small and there is absolutely no refined sugar in them at all (as well as Gluten, Dairy and Nut Free!).

A couple of them I dipped quickly in my Raw Chocolate Mixture  to give them a slightly different flavour and crunchy texture to yum!!

You can make this mixture in absolutely any mould you like, you’re only bound by your imagination.

You can purchase the mould for the chubby bunny face here

You can purchase the lollypop sticks here

 

Avocado and Coconut Ice Lollies

Print Recipe
Serves: Depends on Mould, I made about 30 of these

Ingredients

  • 2 large ripe avocados
  • 3 Tbsp honey
  • 400 grams of canned coconut milk

Instructions

1

Place ingredients into a high powered blender until smooth consistency

2

If not sweet enough you can add some more honey to your taste

3

Pour into moulds and pop into the freezer until thoroughly frozen

4

Keep stored in freezer until ready to eat

 

Avocado & Coconut Milk Ice Lollies

 

‘Healing Gracie’s Gut’ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Healthy Treats

Strawberry Chocolate Easter Eggs

Strawberry Chocolate Easter Eggs, dairy, gluten, nut and refined sugar free

Strawbery Chocolate Easter Eggs

 

Easter can be a time of real indulgence for a lot of people so I wanted to share a healthy raw treat that will hit the spot and won’t send you into a sugar high!

These delicious treats are dairy, gluten, nut and refined sugar free so great for people with food intolerances and/or food allergies.  They can easily be made into any mould you like!

Chia seeds are highly nutritious, they are rich in antioxidants and provide fibre, iron and calcium!

Cacao is much better for you than Cocoa as its been made by cold-pressing the beans, whereas cocoa powder has been roasted at a high temperature which basically lowers it nutritional value.  Cacao powder is actually a really good source of magnesium as well as high in antioxidants!

So don’t feel guilty if you have a couple of these babies!

You can purchase the mould to make these eggs here.

Strawberry Chocolate Easter Eggs

Print Recipe
Serves: 6

Ingredients

  • 1/2 cup of Cacao Butter
  • 1/2 cup of Cacao Powder
  • 2 tablespoons of Chia Seeds
  • 1 cup of Strawberries
  • Water
  • 1 tablespoon of Honey for chia seeds
  • 1/4 cup of Honey for chocolate

Instructions

1

Make the strawberry chia jam first but blitzing the strawberries and chia seeds in a blender or food processor (you can add a little water to help combine)

2

Once processed, pour the mixture into a saucepan and bring almost to a boil. Reduce the heat and stir until the mixture has thickened

3

Set aside to cool right down

4

To make the chocolate, melt the cacao butter, cacao powder and honey in either the microwave or slowly in a saucepan

5

Once melted pour a small amount of chocolate into the bottom of your chosen mould, then a blob of the strawberry jam and then cover completely with the raw chocolate mixture

6

Place in the frozen until thoroughly frozen and then place in a airtight container and store in the fridge until you want to eat one

‘Healing Gracie’s Gut’ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

Lunch

Zucchini Fritters – Dairy-free

Zucchini Fritters - dairy-free, crispy and delicious.

My husband bought a whole tray of zucchini’s last week so we’ve been eating them down.  After eating them the same way for the past week I had enough and wanted to make something different, so Zucchini fritters it was!

These fritters are full of flavour and so crispy!!  They make a great option for packing in kids school lunch boxes to.  Gracie is not a big fan of zucchini at the moment, but she really enjoyed these.

I’m also trying to reduce our meat consumption moving forward so these make a perfect alternative meal.

I hope you enjoy them as much as she did!

 

Zucchini Fritters

Print Recipe
Serves: 6-8 Cooking Time: 30 minutes

Ingredients

  • Approx 450grams of grated zucchini
  • 1 beaten egg
  • Salt
  • 60 grams of spelt flour
  • 1/2 tsp baking powder
  • Olive oil/cooking oil of your choice

Instructions

1

In a bowl combine 1 tsp of salt, flour and baking powder and mix together

2

After grating the zucchini put in a towel and wring out all the excess liquid

3

Put the zucchini into the bowl and add the egg and mix together

4

Preferably in a skillet pour enough oil in to cover the surface and warm up

5

Place tablespoons of the batter into the skillet and press down to make flat

6

Cook both side until brown and cooked through

7

Place on plate lined with paper towels to cool ready for eating