GLUTEN FREE RECIPES

INGREDIENTS

  • ½ cup + 2 tbsp (75g) chickpea flour*

  • ¼ cup (30g) sunflower seeds

  • ¼ cup (30g) sesame seeds

  • 2 tbsp (15g) ground flaxseeds

  • 1 tbsp (7g) chia seeds

  • ¼-½ tsp salt**1

  • ½ tsp rosemary (or other herb)

  • 1 tbsp nutritional yeast

  • 1 cup (240ml) boiled water

High protein Chickpea flour + seeds crakers

  • Mix all the dry ingredients together in a bowl and pour the boiling water over. Stir well to form a batter, then let it rest for 10 minutes.

  • Preheat oven to 350°F/175°C. Line a half sheet pan with parchment paper or a silicone baking mat*.

  • Turn the batter out onto the baking sheet and spread it very thin to cover the entire baking sheet. Try to spread the batter out as evenly as possible.

  • Tip: The thinner the batter, the crispier the crackers! Spread the batter as thin as possible for ultimate crisp.

  • Place into the oven and bake for 30-50 minutes. For square crackers, remove the baking sheet after 20 minutes and cut into squares, then continue baking.

  • Start checking the crackers after 30 minutes. The edges may cook faster than the center. Break off any pieces that are done and continue cooking the rest. Finished crackers will be crisp, browned, and break off easily.

  • Tip: I don't recommend baking for longer than 50 minutes since the seeds will start to burn. If some of your crackers still seem undercooked, leave them in the oven turned off to cool. They will continue to dry out in the residual heat.

  • Let the crackers cool completely before storing in an airtight container.

  • 60 ml coconut oil, molten

  • 80 ml honey (or less)

  • 2 large eggs

  • 3 medium bananas, very ripe, mashed (plus one extra for garnish, sliced in half)

  • 3 tbsp of any milk

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla powder (or extract)

  • 1/2 teaspoon baking soda

  • 200 grams almond flour, extra fine (plus extra to flour the pan)

Almond flour banana bread

  • Preheat the oven to 165 degrees Celsius. Grease a loaf pan with coconut oil, and flour it with almond flour.

  • In a large bowl, combine the oil and honey. Whisk until blended. Add the eggs, and whisk again until the mixture is combined.

  • Add the mashed bananas, baking powder, vanilla, and baking soda, and stir to combine.

  • Now, add the almond flour and stir again.

  • Pour the batter into the loaf pan. Top with the two banana halves, then brush the tops with coconut oil.

  • Bake for 45 to 55 minutes, or until the center of the loaf is springy to the touch and a toothpick comes out clean.

  • Let the pan cool for 30 minutes. Then, use a rubber spatula to loosen the edges of the bread from the pan, and carefully tip it over to release.

INGREDIENTS

WAYS WE CAN WORK TOGETHER

FERTILITY ESSENTIAL PACKAGE

Consultation + Personalised report

RESTORE & CONCEIVE

4 months 1:1 program.

SINGLE 1:1 SESSIONS

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