Recipes

Buckwheat Pancakes

 

1 Egg

310 ml Low fat milk

1 Cup Low Fat Ricotta

1/2 cup Buckwheat Flour

1/2 Cup Self Raising wholemeal Flour 

Cooking Oil Spray

Fresh Berris

Low Fat Yoghurt

 

1. Whisk the ricotta, egg and milk into a large bowl until smooth. Whisk in the flour.

2. Spray the pan . Serve warm with yoghurt and berris.

This recipe makes 8 pancakes. Each pancake without the topping is 125 calories. Girlfit serving is 2 pancakes.

 

 

 

 

Snack – Muesli Slice

2 cups rolled oats
½ cup brown sugar
½ cup coconut
½ cup of chopped raw nuts with either dried cranberries or chopped dates
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg 60g butter
¼ cup honey

Preheat oven to 180C
Line 18x20 cm tin
Combine oats, sugar, coconut, nut mix and spices in bowl (mix well)
In a saucepan combine butter and honey and melt over moderate heat
Add to dry mix and stir well
Put mix into lined tin and press down firmly
Bake 15-20 minutes
Allow to cool before cutting into snack sizes

Store in airtight container in fridge. Great in school lunchboxes and to take to work for morning/afternoon tea

Both recipes are an excellent source of fibre and are low GI carbs which will keep you feeling full and energetic for longer

Breakfast – Bircher Muesli

Serves 2

70g rolled oats
60g walnuts or almonds, chopped
70ml almond milk or apple juice
50g grated apple (leave skin on)
250g fresh chopped seasonal fruit (pineapple, papaya, kiwi, pear, berries)
100g natural yoghurt or natural yoghurt
10g dried cranberries
2 tsp honey

METHOD

Mix the oats, grated apple, nuts, cranberries, yoghurt and honey Refrigerate in an air tight container for at least 30-40 minutes Fold in the fresh fruit – serve and enjoy

TIP – Make a large batch and refrigerate for up to 3 days for the whole family