Pancake Tuesday!

Ah the day where we gorge ourselves and compete to see who ate the most pancakes! Memories of my childhood!

So how does one stay healthy and on track on such a binge-filled day?

Check out my two recipes here and here for some alternative recipes that taste just as good. And remember these can be eaten any time not just on Pancake Tuesday! They taste just as nice on a weekend morning or for any lazy breakfast you have.

Also here are some alternatives to traditional toppings. You can replace

Nutella  with Almond Butter

Chocolate Syrup with Melted 85% chocolate

Marshmallows with whipped Coconut cream

Sugar with Honey and Cinnamon

Jam with Homemade fruit compote

Jam with Fresh Fruit

Sweet Pancake with Savoury ones (Parma Ham, Parmesan and Rocket is my fave!)

Mayple Syrup and Bacon with ....Yay this is OK, just as a treat though!

Cook them in Coconut Oil, Olive Oil or on a non-stick Cermanic Pan with no oil!

Enjoy!

Oat Bread - Eat Clean

So here is my recipe for Sourdough Oat Bread. This really is such an easy recipe and so adaptable. You can make it sweet or savoury and get so creative with ingredients! It's cheap, lasts long and is perfect for those days you are just craving carbs! I love having it on a weekend morning for breakfast. I toast it with some melted butter and eat with a runny egg! Delicious!

Ingredients:
1 x large tub of Natural, Organic Yogurt (about 500g)
2 x large tubs of Organic Oats (use the empty tub!)
1 teaspoon of baking soda
2 tablespoons of Coconut Oil/Olive Oil/Full Fat Butter

Method:
Empty the contents of a large tub of yogurt into a mixing bowl.
Fill the empty tub twice with oats and add these to the bowl.
Add the baking soda and oil and mix until well blended.
Line a bread tin and smooth contents of the bowl into the tin pressing into the corners.
Cook at 180 degrees for 45-50 minutes. Checking after 40 min mark to ensure the top isn't burning. You will know it is cooked if there is a hollow sound when you tap the bottom.

Prep Time:
This really takes less than 5 minutes!

Dietary Information:
Wheat free
Can be made gluten free using gluten free oats
Good fats
Vegetarian
Can be made vegan by using coconut yogurt
Oats are proven to lower cholesterol, be a good source of energy and high in fibre,
Yogurt which is natural and organic is packed with good bacteria, good fats and high in protein.

Storage Instructions:
This bread keeps in a sealed container for at least a week at room temperature.
I typically slice it and freeze it if I don't think I'll eat it all in the week. When I want some I remove a slice or two and toast it from frozen! Delicious.

Serving suggestions:

There are so many variations of this bread you can try both sweet and savoury.

You can add nuts and seeds to the recipe above such as chia seeds, flaxseed, pumpkin seeds, sesame seeds or sunflower seeds.

You can make a sweet bread by adding fruit like mashed banana, goji berries, raisins, cranberries etc. Pictured here is a Cinnamon, honey and rasin bread I made. This is delicious toasted with some melted butter as a healthy treat on a Sunday afternoon. Just add 5 tablespoons of honey, 2 teaspoons of cinnamon and a sprinkle of raisins (as many as you like!)

Send me on any other variations you come up with, pictures always welcome!

Enjoy!