Pizza, Soup and a Chocolate Berry Breakfast Suprise

A  couple of nights ago we got invite out to dinner with some friends. But with the rainy weather and my cold feet about going somewhere that didn’t cater to me, we decided invited them over for homemade pizzas. We had some leftover pizza dough so last night I made the most delicious pizza with a few simple ingredients. This wasn’t the main event but to accompany this Red Lentil and Root Vegetable Soup.

For breakfast I prepared the most delicious overnight oats. I included a few extra healthy ingredients such as cacao, maca, chia seeds and goji berries.  I nice to be able to have guilt free chocolate oats for breakfast.

Just as I was writing this post, I got a call about a job. I’m going in for an interview tomorrow. I only send in an application yesterday to them for a different job, but they liked my previous work experience in mentoring and in a call centre. Fingers crossed they hire me!

Browned Onion and Garlic Pizza (vegan, gluten free option, soy free, nut free)

Ingredients:

pizza dough for 1 pizza (wholemeal or gluten free)

1 large brown onion, thinly sliced

1-2 tablespoons olive oil (plus more to brush pizza)

2 garlic cloves, diced

1 tablespoon fresh/dried rosemary

sea salt & black pepper to taste

Method:

1. Preheat oven to 200 degrees.

2. Heat a large pan with olive oil, then add the onion. Saute for 4-5 minutes or until onion has softened, but not browned (Its best to use a nonstick pan for this).

3. In the meantime roll out pizza dough and place into a pizza pan/stone. Brush base with olive oil. (If you are using a pizza pan brush that with oil before placing the pizza ontop, so that the base will brown)

4. Take pan off the heat, then add garlic and stir though the onion.

5. Top pizza with the onion and garlic. Then sprinkle some rosemary, sea salt and black pepper.

6. Bake pizza for 15 mins or until the base is cooked and the onions are lightly browned.

*Makes 1 pizza

Red Lentil and Root Vegetable Soup (vegan, gluten free, soy free, nut free)

Ingredients:

1 large brown onion, diced

2 garlic cloves, diced

2 carrots, diced

1 stalk of celery, diced

1 swede, diced

2 parsnips, diced

2 red skinned potatoes, diced

1 sweet potato, diced

1 tablespoon olive oil

1 teaspoon ground coriander

1 teaspoon ground ginger

4 cups vegetable/vegan chicken liquid stock

sea salt to taste

Method:

1. Heat olive oil in a large pot, then add the vegetables and spices. Saute for a couple of minutes.

2. Add the liquid stock and bring to the boil, then cover and place on a simmer. Cook for 20 mins or until the vegetables begin to soften.

3. Add the red lentils and sea salt if you need. Continue to cook covered on a simmer, until both the lentils have cooked and the vegetable are completely cooked.

4. Take off the heat and puree the soup with a bar mix, until you have the desired consistency. If the soup is too thick add some filtered water to thin it out.

5. Reheat on the stove to you are ready to serve.

*Serves 6

Chocolate Berry Overnight Oats (vegan, gluten free, soy free, nut free)

Ingredients:

1/2 cup instant/rolled oats, preferably organic

3/4 cup plant milk (coconut, rice or oat;  almond or soy if you can tolerate)

1/2 cup mixed frozen berries

1 tablespoon cacao powder

1/2 tablespoon maca powder (optional)

1 tablespoon chia seeds

1.5  tablespoon maple syrup (I used blueberry maple syrup)

1 teapsoon goji berries to serve

1 teaspoon cacao nibs to serve 

Method:

1. Combine the oats, milk, frozen berries, cacao, maca, chia seeds and maple syrup in an airtight container and stir to combine all.

2. Seal the container and place in the fridge over night.

3. In the morning serve with goji berries and cacao nibs. If you don’t have these any other dried fruit, nuts and/or dark chocolate chips would go nice. If the consistency of the oats is too thick add a dash of milk.

*Serves 1

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Japanese Favourites

Good evening all! Tonight I tried to make two of my favourite dishes that I have never made before, Sushi and Japanese Curry.

I have always been a bit scared to make sushi. Years ago my brother and I tried to make it, but we didn’t realise you need sushi rice and rice wine vinegar. Our tuna sushi with basmati rice tasted pretty bad, so I thought I would leave it up to the experts. Marco was also very scared about me making sushi when I suggested it a while ago. He was nervous I was going to ruin sushi for him. Well that was until our friends mentions that they made sushi at home. Then he had hope I could do it too.

Making sushi was much easier then I thought. I made 3 large rolls that I cut up into bite size pieces. Half were filled with avocado, for Marco and the rest was filled with avocado and shiitake mushrooms. Not very adventurous  but it was my first time so I thought I would keep it simple. I followed this recipe, Avocado Sushi with Cucumber, but this is also a great site for recipes and tips, Make my sushi. My sushi turned out quite good. The only thing I know for next time is to not putting so much rice, as it is much harder to roll if you have to much.

I was actually planing to fill one of the sushi rolls with Wakame. When I saw this Dried Seaweed salad in the packet at the Japanese Grocery store I thought it would taste like it. But no, this stuff is completely different. It is a mixture of different seaweeds that you soak and then dress, like a salad. It didn’t taste too bad on the side with tonight meal, but I think I will try to find a dressing to go with it as tastes like the sea.

For the main event tonight I finally got around to a recipe that I have had on my Pinterest for a while, Japanese Curry with Edamame. I slightly adapted the ingredients in the recipe to give it a more richer flavor. I couldn’t find any organic or non gmo edamame. In fact, I have never seen any before in Brisbane. There are only the frozen edamame from China available at Asian grocery stores. So I decided to use frozen broad beans instead.

This recipe doesn’t taste exactly like the packet Japanese Curry, but it does have a nice strong flavour.  I have been eating Japanese Curry since the first Japanese sushi train popped up in my local shopping centre when I was in primary school. However, as much as I love it I never order it any more  Since I became aware of all my intolerances I avoid anything that may have  milk products or flavour enhances. The only packet version available here, that I think most restaurants would also use, is S&B Golden Curry. This recipe is a great substitute though and you won’t be disappointed in the flavour department.

I got the idea to make Eggplant Katsu from when I fried eggplant for Eggplant Parmigiana. When I made that dish I used corn crumbs. This recipe uses panko crumbs, which makes it all the more taster on its own. It is a really great substitute for fried cutlets and goes well with the curry.

Japanese Curry with Broad beans and Eggplant Katsu (vegan, gluten free, nut free)

Ingredients for Curry:

1 tablespoon canola oil

2 onion, chopped (about 2 cups)

4 carrots, cut into ½-inch-thick half moons (about 2 cups)

2.5 tablespoons curry powder

2 teaspoons garam marsala

2 garlic cloves, minced

3 cups vegan beef liquid stock

4 creamy golden/yukon potatoes, peeled & cubed (about 2.5 cups)

1 small green apple, peeled & grated (about 1/2 cup)

3 tablespoon ketchup

1  tablespoon vegan Worcestershire sauce

1 tablespoon white miso paste

1 teaspoon sea salt

1 cup broad beans (fresh or frozen)

Ingredients for Eggplant Katsu:

1 medium eggplant, washed & peeled

table salt

tapicoa flour

sea salt

1/2 cup soy milk

panko crumbs

canola oil

Method:

1. In a large heavy based pot, heat canola oil over medium heat. Then add onions and sauté for 7 to 9 minutes, or until lightly to brown.

2. Add carrots, and sauté  for a further 5 minutes. Add a little big of water if the pot gets too dry.

3. Add curry powder, garam marsala and garlic. Cook for 1  minute. Add a little water if the spices stick to the bottom of the pot.

4. Add vegan beef stock, potatoes, apple, ketchup, Worcestershire sauce, and miso. Stir through.

5. Bring to the boil bring, then place on medium-low heat to simmer with the pot slightly covered.  Cook 30 minutes or up to an 1 hour if you have time. The potatoes need to be cooked through.

6. In the meantime, prepare the eggplant. Cut the top and bottom of the eggplant so that it can stand up. Then slice the eggplants into 6-8 fillets.

7. Sprinkle table salt on the eggplant, to allow the bitterness and moister to come out. Leave for 10 mins.

8. While you are waiting for the eggplant boil the broad beans then rinse with cold water, peel and set to the side.

9. Wipe the salt & moister from the eggplants fillets, then batter with tapioca flour, sprinkle with seasalt, dip in soy milk then batter in panko crumbs.

10. Fry the eggplant fillets in canola oil, then leave on a paper towel to drain the oil.

11. By now the curry should be ready, so add the broad beans and heated through.

12. Slice the eggplant fillets.

13. Serve Japanese Curry topped with the Eggplant Katsu and with Steamed Rice.

*Serves 6-8

Before I go, this a recipe I came up with this morning.  It is a nutritious breakfast that is gluten free, sugar free and goes nice with nut butter.

Apple Oat Rösti with Sunflower Seed Butter (vegan, gluten free, soy free, nut free)

Ingredients:

1 green apple

1/2 cup instant oats, preferably organic

1/2 teaspooon cinnamon

1/2 tablespoon coconut oil plus more

sunflower seed butter (or other nut butter if you can tolerate)

Method:

1. First peel, slice and grate the apple.

2. Then grind the oats into a flour.

3. Combine both the grated apple and oat flour in a small bowl and add cinnamon. Stir through. If it is too dry add some of the leftover apple juice from grating or a little water. Divide into 3 balls

4. Heat coconut oil in a small pan and add a ball of the mixture. Press it down in the pan with a spatula or with your fingers. Cook for a couple of minutes on both sides on medium-low heat.

5. Serve rösti with nut butter or a sweetener.

*Makes 3 rösti

 

Spiced Pear Overnight Oats

I whipped this up last night with some very ripe William Bartlett pears. It gave me a great start to my day. Also check out my Apple Pie Overnight Oats, Banana Blueberry Overnight Oats and Peanut Butter & Raspberry Jam Overnight Oats.

Spiced Pear Overnight Oats (vegan, gluten free, soy free, nut free)

Ingredients:

1/2 cup rolled or instant oats

1/2 cup plant milk (coconut, rice or oat; soy or almond if you can tolerate)

1 very ripe pear

squeeze of lemon juice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon agave (optional)

Method:

1. Peel the pear and roughly chop. Place in processor and squeeze a bit of lemon (so it won’t brown). Puree the pear.

2. Combine all the ingredients in a container and stir through.

3. Cover and place in the fridge over night.

*Serves 2 or 1 big serve

Risotto alla zucca, Brazil Nut Parmesan, Zucchini Fritters with Mint and Banana Blueberry Overnight Oats

Good evening or morning guys. Tonight I made another Italian traditional dish. In the north, pumpkin is plentiful and in the past was typically eaten by the poor farmers. In Mantova this dish is very popular. I have previously made some dishes from this city, including Tortelli di zucca and Sbrisolona in past posts.

I veganised a recipe from the Italian website Giallo Zafferano. Instead of using rosemary, I used thyme, which gave it a beautiful fragrant flavor. I topped it with Brazil Nut Parmesan. This Parmesan was just as good as Cashew Parmesan. It is really creamy and savory. I am addicted!

I also made these zucchini fritters. Marco didn’t like the mint, but I think it gave it a really nice fresh taste. If you don’t like mint, add basil or italian parsley. There are no eggs needed in this recipe. The moisture from the zucchini, flour and touch of soy milk is enough to bind the fritters. These can be made gluten free by just using gluten free plain flour.

This afternoon we went to the Rocklea Markets and got this delicious loaf of Organic Spelt Bread. We also heaps of vegetables. I can’t believe for $17 I managed to fill a whole box of food. So if you live in Brisbane I really recommend doing your food shopping here and see how much you save.

Lastly, I wanted to share these delicious overnight oats I had for breakfast. Our bananas have been going nearly off, as no one has been eating them, so this was a perfect way to use them. Overnight oats are really filling and a perfect quick way to start the day. For more flavor ideas check out my Recipe Index.

Risotto alla zucca (vegan, gluten free, soy free)

Ingredients:

3 tablespoons vegan butter

1 brown onion, diced

350g pumpkin cut in small cubes

500g arborio rice

1-2 tablespoons thyme leaves

1/2 cup white wine

1 litre vegan chicken/vegetable liquid stock

vegan parmesan

Method:

1. Heat vegan butter in a pot, then add onion. Cook for 4 mins or until the onion has soften.

2. Add pumpkin and cook for 5 mins so it has softened.

3. Add rice and thyme cook for 10 mins. Constantly stirring. While it is cooking boil liquid stock.

4. Now begin ladling hot liquid stock, one spoon at a time. Constantly stiring. Continue adding stock till all has been absorbed and rice is cooked.

*Serve with vegan parmesan

Serves 6

Brazil Nut Parmesan (vegan, gluten free, soy free)

Ingredients:

1 cup brazil nuts

2 tablespoons nutritional yeast

1/2 teaspoon sea salt

Method:

1. Grind all the ingredients till ground.

*Makes 1 cup

Zucchini Fritters with Mint (vegan, gluten free option, soy free, nut free)

Ingredients:

1 large zucchini

2 garlic cloves

1 handful of mint

1/2 cup wholemeal (or gluten free flour)

1 tablespoon unsweetened plant milk (oat or rice; soy or almond if you can tolerate)

sea salt to taste

olive oil to fry

Method:

1. Grate zucchini and garlic. Chop mint roughly.

2. Combine all the ingredients in a bowl and mix well so all the flavour goes through.

3. Make small patties and fry in hot oil. Cook patties for 1-2 mins on both sides or until browned.

*Makes 10

Banana Blueberry Overnight Oats (vegan, raw, gluten free, soy free, nut free)

Ingredients:

1/2 cup instant or rolled oats (preferably organic)

1/2 cup plant milk (coconut, rice or oat; almond or soy if you can tolerate)

2 whole overripe bananas

1/2 cup fresh or frozen blueberries

1 tablespoon maple syrup (I used blueberry maple syrup)

Method:

1. Combine all the ingredients in a container and stir through.

2. Cover and place in the fridge over night.

*Serves 2 or 1 big serve

Peanut Butter & Raspberry Jam Overnight Oats, Cannellini Cutlets and Creamy Baked Zucchini

Today I started the day off well with some overnights oats. I was thinking of flavor combinations the night before. I often see recipes with PB & J, so I thought I’d see how they worked with oats. It was sooo delicious and very decadent. I found it was extremely thick this morning, so I added a bit more milk to break it up a bit and topped it with fresh blueberries. After that I was so full I couldn’t imagine ever eating again.  Marco hates it when I do this because then I get hungry all of a sudden and then I have to eat straight away. Sure enough by 3ish I got a bit peckish and bought some sushi and Soy Caramel Cappuccino (which I probably didn’t need).

So again I was so full I was convinced I would never eat again. But after much persuading by Marco I ended up preparing some dinner. By the time it was done it smelt quite good that I had to have some too.  I made Roasted Chat Potatoes, Sweet Potato, Carrots & Garlic; Creamy Baked Zucchini, Peas and at the last minute I prepared Cannellini Cutlets.

I got the recipe for the cutlets from The Complete Guide to Vegan Food Substitutes. It is meant to be like fish fillets. I used cannellini beans and corn crumbs, rather then white beans and panko crumbs. I didn’t find that it was flaky like fish, which was probably because I didn’t use the panko crumbs. The texture was similar to an mochi, but less sticky. It was still quite good, but it need a bit of sauce. Luckily I had plenty of sauce from the Creamy Baked Zucchini to go with it. It was really easy to prepare and a great gluten free and soy free meat substitute.

For the Creamy Baked Zucchini, I made a vegan cheesy sauce to go between the layers and on top. I also put some rice crumbs on top, so that it would go crunchy. Only thing is that I put far too much and it didn’t really need it. Nevertheless, everyone commented how delicious it was, even Marco who usually hates zucchini. The rest was my standard crispy roasted vegetables and peas heated in vegetable stock and vegan butter. Now I have that feeling in my tummy that I can’t eat ever again, but I am sure it will pass by tomorrow.

Peanut Butter & Raspberry Jam Overnight Oats (vegan, gluten free, soy free)

Ingredients:

1/2 cup instant or rolled organic oats

1/2 cup plant milk, plus extra (coconut, rice or oat;  almond or soy if you can tolerate)

1 tablespoon chia seeds

2 tablespoons natural peanut butter

2 tablespoons raspberry jam

Method:

1. Combine all the ingredients in a bowl and stir it all through.

2. Place in the fridge overnight to enjoy the next day. Stir and add some extra milk if it is too thick. Top with some fresh berries.

*Serves 1

Cannellini Cutlets (vegan, gluten free, soy free, nut free)

Ingredients:

1 tin of cannellini beans

1 tablespoon minced garlic

1 tablespoon dried parsley

1/2 teaspoon paprika

1/2 teaspoon celery salt

1/4 teaspon ground black pepper

1/4 cup grapeseed oil  (plus more for frying)

1 cup corn crumbs (or other gluten free crumbs)

Method:

1. Combine all the ingredients except the corn crumbs in a bowl. Mash the beans with your fingers so they are not whole.

2. Add the corn crumbs and mix well. Leave for 20 mins.

3. Divide into 4 portions then shape the portions into cutlets.

4. Heat oil in a pan and cook on both sides for for 3-5 minutes.

*Serves 4

Creamy Baked Zucchini (gf, nf)

Ingredients:

3 zucchini, cut in half then sliced in thin strips

1 tablespoon vegan butter (more to grease)

1.25 cup soy milk

1 tablespoon arrowroot flour

2 teaspoons dijon mustard

1/2 teaspoon garlic powder

6 tablepsoons nutritional yeast

Method:

1. Preheat oven to 200 degrees and grease a small baking dish or loaf pan.

2. Take a small mix bowling and combine soy milk and arrowroot flour. Whisk the flour in the milk.

3. Melt the vegan butter in a small pot. Then add the soy milk and whisk.

4. Add dijon mustard and garlic powder and whisk on medium heat for 3-5 minutes or until it has thickened.

5. Add the nutritional yeast and whisk till it is combined then take off the heat.

6. Take baking tray and layer strips of zucchini then add a bit of the sauce and continue till all the zucchini has been used and the sauce has been layered on the top. Bake for 20 mins or until zucchini is soft.

*Serves 4-5

Adzuki Mushroom ‘Meatballs’ with Fettuccine

Tonight was another dinner made of leftovers. I used the last of the Eggplant & Capsicum Pasta Sauce and the cooked adzuki beans. This recipe is adapted from Oh My Veggies recipe, Lentil Mushroom Meatballs. I changed the ingredients and the portion size, so that there was more meatballs and it took less time to cook. The original recipe called to bake the meatballs. I was going to fry them, but then at the last minute I thought I would cook them at a high heat for a short time. This saved 20 mins in cooking time from the original recipe. This recipe is gluten free and tofu free. It was really easy to make and the very flavorsome. It also went really well with my favorite Greek red wine.

Adzuki Mushroom ‘Meatballs’ with Fettuccine (vegan, gluten free, nut free)

Ingredients:

1 cup cooked adzuki beans

250g sliced mushrooms

2 tablespoons olive oil

4 garlic cloves, diced

1 handful parsley, minced

1 handful basil, minced

4 tablespoons red wine

1 cup vegetable stock

2 tablespoons tamari/soy sauce

1 cup organic instant oats

corn crumbs (about 1/2 cup)

prepared passata sauce & fettuccine/other long pasta/gf pasta for 6 serves

sea salt & pepper to taste

Method:

1. Preheat the oven to 250 degrees. Heat a pot of salted water for the pasta. Heat the passata sauce in a large pot and adjust seasoning.

2. Place the adzuki beans, mushrooms, parsley and basil in the food processor and pulse until its chopped.

3. Heat a large pan with olive oil and add garlic. Cook for 1 minute on medium heat.

4. Add the bean mushroom mixture and cook for 4 mins or until it has browned a little.

5. Add the wine and stir through. Cook until the wine has evaporated.

6. Add the vegetable stock, tamari, and oats. Adjust seasoning, stir frequently and cook until all the liquid has disappeared. Take off the heat and leave to cool.

7. Make the meatballs, by taking 2 tablespoons of the mixture, making a ball with your hands, then rolling it in corn crumbs. Place all the meatballs on a tray with baking paper.

8. Cook the pasta according to the packet instructions. Once finished strain and then place back in the same pot and add a bit of sauce to coat the pasta so it doesn’t stick.

9. Spray the meat balls with a little bit of canola oil spray and cook in the oven for 10 mins. Then turn them over and cook for a further 10 mins.

10. Add the meat balls to the pasta sauce, so that they are coated in the sauce. Then serve meatballs on top a serve of pasta.

* Serves 6, makes 24 meatballs =4 per person

Apple Pie Overnight Oats

For the past two days Marco and I have been enjoying this delicious sweet breakfast. I first saw this idea for  overnight oats on Oh She Glows, so I decided to try it out myself. I was very happy with the results. It doesn’t taste like the usually morning oat porridge. It is soft, cool, sweet and delicious. Perfect for hot summer mornings. It is also really convenient nutritious breakfast, that you can prepare the night before and eat straight out of the fridge in the morning. If you want a change from your regular oats try this out!

Apple Pie Overnight Oats (vegan, raw, gluten free, soy free, nut free)

Ingredients:

1/2 cup instant or rolled oats, preferably organic

1/2 cup plant milk (coconut, rice or oat;  almond or soy if you can tolerate)

1/2 cup apple sauce

1 tablespoon chia seeds

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Method:

1. Combine all the ingredients in a bowl and stir it all through.

2. Place in the fridge overnight and enjoy the next day.

Coconut Vanilla Oatmeal

This is a simple breakfast I whipped up this morning. I was craving oatmeal last night, but after reading someones post about the dangers of binge eating I thought I better wait till the morning. I already had devoured some fruit and leftovers in the fridge. I go through phases of eating oatmeal every day and then not eating for months. I like it mildly sweet and very thick. I have seen a few savory oatmeal recipes that I would also like to try. How do you like your oats?

I always choose organic oats. This is because a while back when I was going to my nutritionist and trying to get over leaking gut syndrome, my doctor advise me that I only eat organic oats. This is because I had a mild gluten intolerance and organic oats are not cross-contaminated with wheat and other grains that have gluten. Although I can now tolerate gluten again I still prefer to avoid pesticides and herbicides in my food as much as possible and organic oats are quite cheap and available from the big supermarkets.

Coconut Vanilla Oatmeal (vegan gluten free, soy free or nut free)

Ingredients:

1/2 cup instant or rolled oats, preferably organic

1/4 cup desiccated coconut

1 cup vanilla soy or almond milk

1 tablespoon chia seeds (optional)

fresh fruit & shredded coconut to serve (optional)

Method:

1. Take a pot and add oats, cocont and chia seeds and stir though.

2. Then add soy milk and place on a medium heat. Cook for 5mins or until the oats have thickened.

*Serve with fresh fruit and shredded coconut on top. Serves 1.

Kiwi Slice

This was last nights dessert that I came up with, so I could use all the kiwi fruit in my fridge. Initially I was going to make jam. Only thing is Marco doesn’t like kiwi and I doubt he would eat the jam. So I decided to make a slice since he loved the Stone Fruit and Berry Slice I made a few days ago. He really liked the base of it. I changed the ingredients a bit. I really wanted to see how it would turn out with flax seed mead and wholemeal flour. The base was a lot firmer and the kiwi was really nice baked. It wasn’t too tangy and it was just sweet enough.

Kiwi fruit are really, really healthy for us. They have more vitamin C then an orange and a good source of fiber and potassium [1].  Some of the health benefits include: prevents Asthma; prevents wheezing and coughing, especially in children; protects our DNA from mutations; provides a healthy amount of antioxidants and vitamins; helps prevent colon cancer thanks to a high fiber content [2]. Another great study recently revealed the possitive effects of this fruit for people with Irritable Bowel Syndrome. According to Michael Greger M.D, “Researchers found that eating 2 kiwifruit a day for a month significantly “shortens colon transit time, increases defecation frequency, and improves bowel function” in those with constipation-type.” [3].

Although we often associate them with New Zealand, they acually originate from southern China and still remain an national fruit. They didn’t appear in New Zealand until the 20th century, when a missionary,  Isabel Frasier, brought them from China. They began being cultavated in the USA in the 1970s and in more recent times are also cultivated in Italy, Chile, France, Greece, Japan and Australia [4].

Kiwi Slice (vegan, gluten free option, soy free, nut free)

Ingredients:

8 kiwi fruit

1-2 tablespoons agave or maple syrup

2 tablespoons chia seeds

1.5 cups wholemeal flour (use gluten free flour if you prefer)

1 teaspoon baking powder

1/2 cup raw sugar

1 cup desiccated coconut

1 cup ground flax seeds

1 cup ground rolled oats

1/2 tablespoon vanilla essence

9 egg whites replacer (OrgraN No Egg: 6 teaspoons egg replacer + 3 tablespoons water)

1/2 cup canola oil

1/2 cup plant milk (coconut, rice or oat; almond or soy if you can tolerate)

Method:

1. Preheat the oven 180 degrees.

2. First make kiwi jam. Place the kiwi in a small pot with 1 tbsp of agave. Bring to the boil and add another tbsp of agave if it is too tangy. Add chia seeds and cook on simmer for 15 mins. Leave to cool. 

3. Take a large mixing bowl. Add flour, baking powder, sugar, desiccated coconut, flax seed flour, oat flour and stir through.

4. Then add vanilla essence, egg replacer, canola oil and soy milk. Use hands to make a dough.

5. Take in baking tray (23cmx23cm square) and add the dough. Press down with a flip so that it is all even.

6. Top with the kiwi jam and bake for 40-45 mins. Serve warm or cold.

*Serves 9-18

[1] WHFoods: Kiwi Fruit, <http://www.whfoods.com/genpage.php?tname=foodspice&dbid=41>

[2] Health Benefits of Kiwi Fruit, <http://kiwi-fruit.info/kiwi-fruit/Health+Benefits+of+Kiwi+Fruit>

[3] Kiwi Fruit for Irritable Bowel Syndrome, <http://nutritionfacts.org/2012/10/18/kiwi-fruit-for-irritable-bowel-syndrome/?utm_source=NutritionFacts.org&utm_campaign=cbd2f54acb-RSS_BLOG_DAILY&utm_medium=email>

[4] History of Kiwi Fruit, <http://kiwi-fruit.info/kiwi-fruit/History+of+Kiwi+Fruit>