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10 Science-Based Benefits of Chlorella

10 Science-Based Benefits of Chlorella

The Wholefood Collective | May 27, 2020

Chlorella is a freshwater microalgae that is estimated to have been in existence for over 1 billion years.

Despite being one of the oldest food sources on our planet, this ancient natural phenomenon is currently juxtapositioned at the forefront of modern health science. New studies are regularly being conducted on chlorella’s powerful ability to help detoxify the body, fight against cancer and improve general well-being.

In this article, we’ve compiled ten of chlorella’s most noteworthy health benefits, as well as a few tips on choosing which type of chlorella to buy and how to use it in your daily routine!

For each one of the benefits, we’ve also provided some relevant scientific literature for those who are interested in diving a bit deeper.

If you don’t want to read through the whole article, just use the table of contents below to find what you’re looking for.

Benefit 1: Chlorella Helps Remove Heavy Metals & Dioxins From The Body
Benefit 2: Chlorella Boosts Immune System Function
Benefit 3: Chlorella is Incredibly Nutrient-Dense
Benefit 4: Chlorella Can Assist With Weight Loss
Benefit 5: Chlorella Lowers Blood Pressure & Blood Sugar Levels
Benefit 6: Chlorella Enhances Aerobic Performance
Benefit 7: Chlorella Helps Remove Radioactive Isotopes From The Body
Benefit 8: Chlorella Can Help Prevent Cancer
Benefit 9: Chlorella Supports Healthy Liver Function
Benefit 10: Chlorella Promotes Better Eye Health


Chlorella is one of the most functional foods available, due to its ability to help detoxify the body from heavy metals and dioxins.

Heavy metal poisoning has become an international health concern over the past few decades, with more people each year being exposed to harmful amounts of heavy metals through contaminated food, water, soil & air pollution. 1

If you work in a heavily industrialised space, have mercury fillings, eat large ocean fish, live in a densely populated area or consume foods from China, it’s very likely that your body contains potentially harmful levels of heavy metals. 2 These substances can cause you to feel tired, sluggish or fatigued and can contribute to a number of serious health issues.
One of chlorella’s most notable benefits is its ability to bind to heavy metals and carry them through the digestive system. This prevents the metals from being reabsorbed, thereby helping to prevent the many illnesses that are tied to heavy metal poisoning. 3, 4, 5, 6, 7

Additionally, chlorella supplementation has been shown to decrease levels of dioxins in the body.

Dioxins are a vast group of chemical compounds that the World Health Organisation classifies as Persistent Environmental Pollutants (POPs). 8 These compounds contain highly toxic substances that can cause reproductive and developmental issues, damage the immune system, wreak havoc on hormones and directly contribute to cancer.

A 2007 study conducted on breastfeeding women found that chlorella supplementation directly reduced levels of dioxins in breast milk, and had a protective effect on both the mothers and their babies. 9

Our immune system keeps us healthy by fighting off infections, but it’s a complicated process which comprises multiple mechanisms and cell functions. Chlorella has the ability to help strengthen our immune system and improve our chances of being able to resist various pathogens.

In a 2011 study, the participants’ immune systems were able to produce more antibodies (proteins that help neutralize pathogens) when consuming chlorella, than when they took a placebo pill. 10

In another study, healthy men and women who took chlorella supplements showed specific markers of increased immune activity. 11 The results showed that chlorella provided a beneficial immunostimulatory effect, which enhanced the subjects’ natural killer cell (NK cell) activity. NK cells are important because they serve to contain viral infections while the immune system works toward clearing them from the body.

Despite the fact that it is extremely easy to grow, chlorella is one of the most nutrient dense plant-based human foods.

Here’s a quick breakdown of chlorella’s nutrient profile.

Protein

Chlorella is roughly 50 – 60% protein, which makes it one of the top 5 plant sources of protein in the world. It is also a “complete protein source”, meaning that it contains all 9 essential amino acids that the body needs for healthy growth and development.

Vitamin B-12

Chlorella is one of the few plant sources of vitamin B12, a nutrient which is usually only found in animal products. 12

A study conducted in 2015 found that consuming chlorella improved the health markers of 17 vegans and vegetarians between the ages of 26 and 57, all of whom had a history of B12 deficiency. 13 This study also verified that our bodies are able to effectively absorb chlorella’s B12 content, which is an important confirmation that chlorella is a bioavailable plant source of B12.

Iron

As far as plants go, chlorella is very high in iron. A 2009 study conducted with a group of pregnant women found that the women who consumed chlorella experienced a statistically significant reduction in rates of pregnancy-associated anemia. 14

Vitamin C

Chlorella can be an excellent source of vitamin C, which has a synergistic relationship with its iron content, as the human body requires vitamin C in order to properly absorb iron. 15

Magnesium

Some chlorella can be an excellent source of dietary magnesium – however, this often depends heavily on the growing conditions.

Omega-3 & Omega-6 Essential Fatty Acids (DHA & EPA)

Omega 3 & 6 essential fatty acids (EFAs) are crucial for human wellbeing. 16 Our bodies are unable to produce these EFAs naturally and therefore we need to consume them regularly in order to remain healthy.

Omega 3 & 6 EFAs form the building blocks of our nervous system, and are also essential for the integrity of every cell membrane in our body, making them particularly important for the health of vital organs such as the heart and brain. 

Chlorella is a rich source of Omega-3 & Omega-6, containing roughly 350mg per 10g serving, which constitutes the full recommended daily intake of EFA’s for the average adult. 17

Antioxidants

Chlorella contains several antioxidant compounds, including high levels of chlorophyll, beta-carotene, lycopene, and lutein. 18
Other vitamins and minerals

Most chlorella also provides a small amount of zinc, copper, potassium, calcium, folic acid and various other B vitamins.

Some research suggests that chlorella can assist with the process of losing weight.

In a 2008 study published by the Journal of Medicinal Food, researchers found that “chlorella intake resulted in noticeable reductions in body fat percentage, serum total cholesterol, and fasting blood glucose levels.” 19

Another study conducted in 2014, found that all subjects who took chlorella experienced some weight loss. 20
The tie between chlorella and weight loss could be attributable to its ability to help promote detoxification and support the liver; both factors which often have a peripheral relationship to weight loss.

Chlorella has the potential to help promote heart and kidney health, which is critical for normal blood pressure.

In a 2013 study, people with mildly high blood pressure took just 4 grams of chlorella daily for a 12 week period. 21 At the end of the study, participants who took chlorella had lower blood pressure readings than participants who took the placebo.

Another study showed that taking chlorella supplements could be directly linked to less stiffness in the arteries, which is a significant factor affecting blood pressure levels. 22

Chlorella has also been found to reliably lower blood sugar levels. A study conducted in 2008 concluded that taking chlorella for 12 weeks lowered fasting blood sugar levels in both healthy people, as well as those at a high risk of lifestyle-related chronic disease. 23

Here’s one for all the fitness enthusiasts out there – chlorella can naturally enhance your aerobic performance!

A study conducted in 2014 found that participants who consumed six grams of chlorella daily experienced a significant increase in lung oxygen saturation, which is a direct measure of endurance. 24 The placebo group in this study didn’t experience any change in endurance levels.

This effect can probably be attributed to chlorella’s branched-chain amino acid (BCAA) content, as BCAA’s have also been found to improve aerobic performance in various other studies. 25, 26

The science surrounding chlorella’s role in protecting humans from the effects of radiation is still relatively young, but some promising findings have already begun to emerge.

The main field of research in this area has focused on a radioactive isotope called Strontium-90 (90Sr). Strontium-90 is a radionuclide that is released into the atmosphere and/or ocean during any nuclear accident or nuclear weapons test. It is extremely pervasive, with a half-life of roughly 28.8 years, and has the ability to spread across the globe via wind and ocean currents. Strontium-90 is particularly harmful to humans, with the EPA (Environmental Protection Agency) listing it as a known carcinogen and the CDC (Centers for Disease Control and Prevention) confirming that it causes multiple types of cancer. 27, 28

A study published in 2016 found that “chlorella could inhibit the absorption of 90Sr into the blood and enhance the elimination of 90Sr from the body through adsorption in the intestine”. 29 The word “adsorption” in this context describes the process of chlorella binding to the radioactive particles and carrying them through the digestive system to be excreted as waste, thereby protecting against the potentially devastating health effects that Strontium-90 can have on the body.

It’s important to understand that any form of cancer is a deeply complicated disease, and interestingly, most of us will develop cancer cells at some point in our lives.

However, properly functioning immune systems have the ability to attack and destroy many types of cancer cells before they have the chance to take hold and morph into the various types of “cancer” that we all recognize.

When taken preemptively, we know that chlorella strengthens the immune system, which allows our bodies to respond in an optimal way to the presence of cancer cells. Additionally, because chlorella helps to eliminate heavy metals, toxins, and radiation from our bodies, we’re less likely to suffer from the many cancers that are directly linked to those substances.

A 2009 medical study also found that chlorella directly reduced cancer cells in animal subjects through a process known as apoptosis or “programmed cell death”. 30

For those already fighting cancer, chlorella can still help by limiting the severity and side effects of radiation treatment and chemotherapy.

Chlorella’s high level of chlorophyll has been shown to have a protective effect in radiation-based treatments, while also helping to remove radioactive particles from the body. 

A team of researchers from Virginia Commonwealth University Medical College observed that,

“Cellular components and functions of the immune system remain at or near-normal levels and are less adversely affected when patients are undergoing chemotherapy and/or taking immunosuppressive medications such as steroids.” 31

The university’s two-year study allowed researchers to observe that patients who consumed chlorella had fewer respiratory infections and flu-like illnesses during the course of their treatment.

Multiple studies conducted on subjects with liver disease have found chlorella to be effective at reducing the markers of these diseases, as well as improving the participants’ overall liver function. 32, 33, 34, 35

There hasn’t been much research conducted on whether chlorella has any significant positive effects on healthy livers, but given its ability to reduce the body’s toxic load, we can surmise that chlorella has a net positive effect on the overall function of the liver.

Chlorella contains two carotenoids, lutein and zeaxanthin, which protect the eyes and decrease the risk of macular degeneration.

Lutein and zeaxanthin are both fat-soluble antioxidants which are found in the tissues of the eye, as well as in the blood, serum, skin, cervix, brain, breast and adipose tissues.

Multiple studies have been conducted on the high carotenoid content of chlorella and the positive effect it can have on human eye health. 36, 37, 38 

Chlorella certainly hasn’t earned such a good reputation based on palatability, and it’s generally not something that people reach for when they’re chasing a snack.

The 2 best ways to consume chlorella are either in tablet form (swallowed whole) or powder form (added to smoothies).

Chlorella has a relatively subtle taste profile, so mixing a small amount of chlorella powder into your daily smoothie will provide all the goodness you need without affecting the level of deliciousness.

So this is obviously the part where we plug our favorite brand of chlorella; the only Australian grown chlorella in the world – Biogenesis!

Are we biased? Of course we are!

Have a quick read of the points below – you’ll probably find yourself feeling pretty biased too.

1. Not Contaminated

Ironically, most of the chlorella that people use to help detoxify their bodies contain various environmental pollutants, heavy metals and in some cases, fillers & bulking agents.

Why? Because most chlorella is grown in China or surrounding areas and sold in huge quantities to the big multinational “health” corporations.

Most of us don’t realize how good we’ve got it here in Australia. Compared to many other countries, our air and water are still pristine, and our food standards are not politically corrupt.

For that reason, the Biogenesis founders chose to set up their unique operation in the pristine spring waters of far north Queensland, despite the fact that it would ultimately be much more expensive than an Asian-based operation.

Biogenesis chlorella is grown with no pesticides or herbicides, is totally GMO-free and is independently tested.

2. Regulated by FSANZ (Food Standards Australia & New Zealand)

FSANZ is widely recognized as the strictest food manufacturing standards authority in the world. Any chlorella grown and processed in Australia is required to undergo rigorous testing and quality control on each batch.

3. Nutrient Density

Biogenesis chlorella has been tested for nutritional density, and has been proven to contain significantly higher levels of Chlorophyll, Dietary Iron, Omega-3, Omega-6, Magnesium & Vitamin B12 than their competitors. See the chart below…

4. Trust

Most internationally sourced chlorella changes hands multiple times between the grower and the eventual retailer. During this process, there’s plenty of opportunity for corruption, especially in parts of the world which are renowned for their lack of oversight and corporate integrity.

The chlorella that we stock is entirely grown, processed, packaged and distributed by the same people. It’s a family-run Aussie business and we have the benefit of being able to reach out and chat to the owners whenever we need to.

That’s trust.

So if you’re interested in detoxifying your body naturally, and improving your overall health, chlorella should definitely be on your next shopping list!

Immune System Loving Soup

Immune System Loving Soup

Laini Oldfield | April 19, 2020

This is the soup I go to when anyone in the house is coming down with something, or just on those nights when there’s a chill in the air. Even the kids love it when I make it (and they’re not soup fans).

It’s a super forgiving recipe. If you don’t have something, omit it! If you have a different vegetable in your fridge to use up, do! Just do not omit the lemon, corn, onion, garlic or ginger. That’s your base right there.

If you like a traditional chicken corn soup without all the other veg, go ahead and do it! It’s still going to boost that immunity through all the other goodness in the base.

Do you have a mix of meat eaters and non-meat eaters at your place? This is your soup! Check out the video of my daughter and I making this soup to see how I handle that at my place. It’s a handy little hack:

This is not a recipe for when you only have 20mins up your sleep to get dinner on the table. It’s a batch night meal. Make a massive batch, eat it for dinner twice, lunch twice. Or if you can’t stand the same meal twice in a row (I know you’re out there), then this is perfect to freeze in lunch portion sizes. I love doing having frozen soups on hand, because lunch is often my down-fall.

 

Immune-boosting components of the soup:

Onion:  Packed with nutrients like selenium, sulfur compounds, zinc, and vitamin C that boost the immune system. It is also one of the best sources of quercetin and antioxidant.

Garlic:  Garlic contains alliin that turns into allicin when it’s crushed or chewed. This compound helps boost the disease-fighting response of the body.

Black garlic: Studies show black garlic has a more powerful effect on stimulating immunity than raw garlic, with double the antioxidants.

Ginger:  Ginger is packed with gingerols, paradols, sesquiterpenes, shogaols, and zingerone which have powerful anti-inflammatory and antioxidant effects.

Turmeric:  Contains curcumin that possesses anti-inflammatory, antiviral, antibacterial, and antifungal activity.

Bone broth: Great source of amino acids, glycine (and therefore my fave antioxidant – glutathione). It helps restore gut health and immune function, as well as reduce inflammation. Glutathione also helps cleanse the liver, and we need our liver to be in tip-top shape when we’re trying to fight viruses.

Mushroom:  Mushrooms are jam-packed with healing antioxidants and anti-inflammatory components that destroy infections and super-charge your immune system.

Parsley:  Contains apigenin, an antioxidant that regulates immune function by reducing inflammation and preventing cellular damage.

Lemon:  Lemons are best known for their high level of vitamin C content which is a natural antioxidant that enhances the immune system and has antiviral and antibacterial properties. 

 

INGREDIENTS:

*You’ll need a big saucepan for this baby!

Step 1:

2 T olive oil
2 medium onions
Fresh garlic (enough to make 1/3 – 1/2 cup when finely diced)
A few black garlic cloves (not essential, but studies show black garlic has a more powerful effect on stimulating immunity than raw garlic, with double the antioxidants)
Fresh ginger (enough to make 1/3 – 1/2 half a cup, finely diced)
1 – 2 T fresh turmeric, finely diced (can sub for turmeric paste/turmeric powder. If using powder, reduce to no more than 2t)


Step 2:

2 T olive oil
3 x corn cobs – slice down the sides of the cob to remove the kernels (or use canned)


Step 3:

Veggies:
Whatever you have on hand really. I happened to have…

3 x sticks celery
1-2 zucchini
1 big red capsicum
2 big carrots
1 parsnip
6 mushrooms


Step 4:

1 cup barley, soaked for 2-12 hours (optional, but it aids digestion and speeds up cooking time)
2 chicken breasts (optional)
1 T vegetable bouillon broth powder (optional, but tastes a-mazing! Add some herb salt if omitting)
4 T heaped, bone broth powder (or 2 cups of liquid broth)
1 T seaweed salt (or any good quality salt – the seaweed salt is just a great way to get an extra boost from a little seaweed)
4 cups liquid vegetable stock, or water (stock is optional, but adds more flavour and nutrients. Simply keep your veggie scraps from the week and pop them in the slow cooker with water for 12 hours. Strain and voila! If you want to get fancy you can add some bay leaves, black pepper kernels and onions, but it’s not necessary).
1 T red miso paste (adds a beautiful earthiness and saltiness to the soup. You can buy it from many fruit stores)


Step 5:

1 lemon, juiced
Parsley/celery leaves to stir through at the end

 

METHOD

1. Use a mandolin to dice alllll that veg (including the garlic cloves) in 5 mins flat. The only veg I don’t use the mandolin for is the red capsicum and mushroom.

2. Heat 2T of olive oil in a BIG saucepan.

3. Add onion, ginger, turmeric, and both kids of garlic. Cook, stirring occasionally until browned and fragrant.  Remove from the pan.

4. Heat the other 2T of olive oil.

5. Add the corn to the saucepan. You want the oil to be hot enough for the corn to ‘shock’ when it hits the pan, and make a big sizzle noise. This is how to get the most flavour out of your corn kernels. Don’t stir the corn much while it cooks – you almost want to char it, but don’t worry if it doesn’t brown. If it smells lovely and looks bright yellow then it’s ready.

6. Remove the corn from the saucepan and add to the onion mix.

7. Add a splash of water to the saucepan (no more need for oil here), and add alllll that veg. Cook for just a few mins to begin the cooking process and release some of those flavours. You don’t want them cooking too long and going mushy.

8. Add your stock/water to the veggies, and return your corn and onion mix to the saucepan too. Now it’s time to add all the rest in.

9. If adding chicken, now’s the time to add it in. I usually slice the breasts into 2 or 3 pieces each (to cut down the cooking time), and place them whole into the soup, counting them as I go so I know how many to retrieve for shredding when cooked.

10. Add the bouillon, salt, broth powder and miso to the saucepan. To ensure the miso gets smoothly distributed through the soup, take a small amount of soup liquid, pop it into a small bowl or cup, add the miso, stir it around until it’s dissolved, then pour into the soup.

Resist the urge to taste test until the lemon goes in. Do not underestimate the power of the lemon 😉

11. Add your lemon juice and parsley/celery leaves.

12. Remove the chicken breast pieces when they’re cooked through, and shred them on a chopping board. If anyone in your family doesn’t eat meat, now is the time to serve their soup.

13. Return the chicken to the saucepan and serve to everyone else!

Voila.

Simple Dairy-Free Easter Eggs

Simple Dairy-Free Easter Eggs

Sharon Selby | April 5, 2020

Being dairy free doesn’t mean being deprived.

In fact, this recipe is so convenient on a number of levels. Its so easy to make, it has just three core ingredients and takes no more than 10 minutes to prepare. It’s quicker and less stressful than going to the shops to buy Easter Eggs…oh and cheaper too!

This year I’m just making a batch of these and popping them in little baskets and glass jars wrapped in ribbon and handing them to my dear friends. You think? No way! I’m making them and then I’m going to eat them all…myself. After all they’re really good for you and so tasty.

So here’s why these little Easter treats will compliment your well being and why you can eat them guilt-free. And yes maybe I’ll share them…

Did you know that cacao powder (especially the raw organic type):
– Has 40 times the antioxidants of blueberries?
– Has the highest plant based source of iron?
– Is full of magnesium to support a healthy heart and brain?
– Has more calcium than cow’s milk per gram?
– Is a natural mood elevator and antidepressant?

I should add you won’t be put off by the coconut taste as its surprisingly so subtle. I’m not a fan of coconut in desserts and you really don’t notice it here. Also, these chocolates don’t melt straight away in your hands. They actually hold their shape so give them a go this Easter or any occasion.

So let the chocolate factory begin!

Prep Time: 10 minutes
Servings: 30 mini chocolates

Ingredients

4 cups desiccated coconut or 1 cup coconut butter
3 tablespoons honey or brown rice syrup
2 tablespoons raw cacao powder
Pinch of salt optional but tasty
Teaspoon vanilla extract

Method

1. If you’re using desiccated coconut, pop it in your high-speed food processor and blend on high until it resembles melted white chocolate. If you’re using coconut butter blend as well to loosen it up a bit before adding the remaining ingredients.

2. Add the remaining ingredients in the processor with the coconut and blend until it’s all combined and resembles milk chocolate.

3. Spoon teaspoons of the chocolatey mixture into silicon moulds and use your fingers to gently press down and smooth over the tops.

4. Place in the fridge to set.

Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.

Cacao Berry Yoghurt Ice Creams

Cacao Berry Yoghurt Ice Creams

Chalimah Jeanne | March 28, 2020

This raw cacao recipe is so simple to throw together and choc (yep!) full of nourishing ingredients. Enjoy them while the weather is still warm! Check out our moulds to make gorgeous magnum & heart shaped ice creams at home!

Ingredients

An equal amount of yoghurt and frozen fruit (Example: 500g frozen blueberries, 500g yoghurt)
2-4 Tbsp DUST cacao infusion of your choice
1 Tbsp of organic honey
Some fresh mint (optional, for an extra kick)

Method

1. Add all ingredients into a mixer, following the order above and blend thoroughly to combine well.

2. The frozen fruit will instantly form an ice cream like texture.

3. Fill the mix into ice pop moulds. In case it is too thick to fill in easily, either add a bit more yoghurt or gently use a scoop.

TIP: You can place a few additional berries / fruit pieces into the moulds first.
Close the ice pop moulds and place into freezer.

Bring the Romance with Coconut Panna Cotta with Balsamic Strawberries

Bring the Romance with Coconut Panna Cotta with Balsamic Strawberries

Georgia Harding | February 14, 2020

This Panna Cotta is really easy to make and best of all, can be made ahead so serving this special dessert requires no effort at all. Perfect when entertaining a crowd. It’s a light dessert is the best way to finish off a meal with the creaminess of the panna cotta with the sweet acidity of the balsamic strawberries.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

 

Prep Time: 15 minutes
Cook Time: 5minutes
Total: 1 Hour
Serves: 4

Ingredients

Panna Cotta

540 ml coconut milk (2 x 270g cans)
2 tsp organic gelatin
85 g rice malt syrup or maple syrup (¼ cup)
1 tsp vanilla -powder, extract or essence

Balsamic Strawberries
400 g strawberries (hulled and halved)
1 tbsp balsamic vinegar
2 tbsp rice malt syrup or maple syrup

Method

1. Place the coconut milk in a medium sized pot.

2. Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).

3. Pop on a low heat and warm for 3 or 4 minutes, stirring continually to dissolve the gelatin.

4. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning). Once the gelatin is dissolved, stir in the sweetener and vanilla until combined.

5. Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.

6. An hour before you serve your panna cotta, combine the balsamic and sweetener and mix through your strawberries to marinade.

To Serve

You can serve the panna cotta in the dish it is set in. Or, to invert your panna cotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.

I’ve also served this in one large glass bowl (like you would a trifle) for a big crowd.
Top with berries and a few mint leaves and serve immediately.

To Store

Covered in the fridge.

Variations

Low fructose: Choose rice malt syrup as your sweetener.

Vegetarian and vegan: Choose agar agar to replace the gelatin (I haven’t had a chance to recipe test this)

Easy “Golden” Pikelets

Easy “Golden” Pikelets

Laini Oldfield | February 4, 2020

Sometimes you need a pikelet that tastes and feels a lot like those you can buy from the supermarket. You know the ones – kids love ’em in their lunches. 

We know the supermarket version of pikelets detract from our kid’s health. In fact, of the 16 ingredients used in the brand I looked at, only 2 (two!) of them were not guilty of damaging our precious health (water and baking soda). 

And don’t we mostly eat to fuel our bodies to thrive and function their best?!

I’ve been making a supercharged version of pikelets for ages (see it HERE), but today we felt like some run-of-the-mill “supermarket” type pikelets.

Of course, I didn’t rush out and buy some. I just made them quick smart.

These babies are super quick and tasty, will likely get past the fussy kid’s noses, and contribute to our health instead of taking away from our health.

Enjoy.

 

Ingredients:

1 cup white spelt flour
1 teaspoon baking powder
1 egg
1 cup milk of choice
1/2 – 1 banana (optional, but it makes the pikelet oh-so-soft-and-delicious)
2 tablespoons date paste (or 2 medjool dates)
1/2 teaspoon cinnamon (optional)

Method:

  1. Throw all ingredients into the blender and whizz up until smooth.
  2. Heat pan with a little deodorised coconut oil or butter.
  3. Pour a small amount of mixture straight from the blender into a pikelet size. Fit as many in the pan as you comfortably can.
    *If you’ve added banana, leave more room in between each – they become a little trickier to flip, but you’ll get the hang of it real quick.
  4. Cook until brown on one side, flip and repeat

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