These ‘cakes’ are in fact cornmeal pancakes originating from the US.  Naturally gluten free, they can be dressed with fruit and honey, and flavoured with your choice of seasonings.  Flaxseeds add extra nutrition and texture.


    280g fine-ground yellow or white cornmeal

    1 ¼ teaspoons of stevia

    1 1/2 teaspoon salt

    450ml of boiling water

    112ml of almond milk

    1 teaspoon of flaxseeds

    Butter (for the pan)


    1.            In a medium bowl, whisk together cornmeal, stevia and salt. Pour in boiling water and mix until you form a paste.

    2.            Gradually add in almond milk and  flaxseeds and  stir, stopping occasionally to check the consistency of the batter. It should feel like thin mashed potatoes. (You may not need all the milk, or you may need a little more to get the right consistency)

    3.            In a cast-iron pan or on a griddle, melt 1 tbsp butter. Spoon tablespoonfuls of the batter onto the skillet, spreading them out to about a 2-inch diameter. Cook on each side until golden brown, about 4-6 minutes. Make sure you have a generous layer of butter on the bottom of the skillet or griddle when making these so they soak up the flavour.

    4.            Serve warm with organic raw honey or your favourite pancake toppings.


    A simple recipe that is a delicious breakfast alternative


    1 organic banana

    egg replacer

    3 heaped dessertspoons of organic desiccated coconut

    1⁄2 teaspoon of cinnamon

    Coconut oil for cooking

    Organic mango to serve


    1.    Pre heat the oven to 180°C/350°F/gas mark 4.

    2.    Mash the banana in a bowl and then add the coconut, egg and cinnamon, mixing thoroughly.

    3.    Melt the coconut oil in a frying pan over a medium heat.

    4.    Take a tablespoonful of the mixture and carefully spoon into the pan.

    5.    Cook for 3–4 minutes and then use a spatula to loosen the edges of the drop scone..Check it is cooked on the underside before carefully flipping it over.

    6.    Cook each scone until it is golden brown on both sides. Serve with some mashed mango on the side.


    Gluten free falafels that are nutritious and delicious!


    2 medium organic sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2 small cloves of garlic, chopped 1 1/2 teaspoons ground coriander 2 big handfuls of fresh coriander, chopped Juice of half a lemon 120g gram/chickpea flour  a splash of olive oil a sprinkling of sesame seeds salt and pepper

    Makes about 15 small falafel.

    1.    Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool and then peel.

    2.    Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

    3.    Reheat the oven to 400F/200C. Using a tablespoon, shape the mix  into 20 balls. Put on an oiled baking sheet and bake for around 15 mins until the bases are golden brown. Turn the falafels over and sprinkle with the sesame seeds. Bake in the oven for a further 10-15 minutes.


    Blini are delicious fluffy pancakes that can be an excellent starter for a gluten free dinner; just load with your chosen topping.


    5g/1/8oz yeast

    125ml/4fl oz warm almond milk

    75g/2¾oz buckwheat flour (ensure it is a recognised gluten free brand)

    1 egg, separated

    Pinch of salt

    Cold pressed virgin Olive oil, to cook

    1.    To make the blini, mix the yeast, milk, buckwheat flour and egg yolk together in a bowl to make a paste.

    2.    Whisk the egg whites in a separate bowl until they form stiff peaks, then fold them into the yeast mixture. Cover the bowl and set aside at room temperature for 20 minutes.

    3.    Heat a frying pan until medium hot, add a little olive oil and small spoonfuls of the blini mixture.

    4.    Cook the blini on each side until golden-brown then remove and drain onto kitchen paper. Repeat with the remaining batter and keep the blini warm until ready to serve.


    In Southern France, this naturally gluten free pancake is a delicious savoury snack that can be dipped, dunked, or used to hold any of the favourite fillings


    140g (4 1/2 oz) chickpea flour

    225ml water 1 1/2 tablespoons cold pressed virgin olive oil, plus more for the pan 1/2 teaspoon salt Optional seasonings: 1 tablespoon chopped fresh herbs (rosemary, thyme, oregano), 1-2 cloves minced garlic, 1/8-1/2 teaspoon spice (chili powder, cumin, smoked paprika, za'atar)


    1. Prepare the Chickpea Batter - Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours to give the flour time to absorb the water. Remove any foam that may been produced on the top

    2. Heat the Grill and the Pan - Set an oven rack six inches below your oven's grill and turn on. Set a cast iron pan or other baking dish on the rack to warm for five minutes.

    3. Pour the Batter - Remove the pan from the oven using oven mitts. Add a teaspoon or so of olive oil and swirl to coat the bottom of the pan. Whisk the chickpea batter quickly and then pour half into the hot pan (or all if making a thicker pancake). Tilt the pan so the batter coats the entire surface.

     4. Grill the Socca - Grill for 3 to 5 minutes, until you see the top of the socca begin to blister and brown. If you find the top browning before the batter is fully set, move the skillet to a lower oven rack until cooked through. The socca should be fairly flexible in the middle but crispy on the edges.

    5. Slice and Serve - Use a spatula to work your way under the socca and ease it from the pan. Slice it into wedges or squares, sprinkle with salt and pepper and/or any suggested optional seasonings (see ingredients )and drizzle with a little cold pressed virgin olive oil. Repeat with any remaining batter.

    6. Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to a week.


Phase 1


Breakfast: Homemade buckwheat pancake with quacamole spread on top

Snack: Handful of mixed seeds

Lunch: Pea and mint soup. Add in a little coconut milk to the water, peas and mint

Snack: Chickpea... more

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