Hi Sugar Challengers, below are some recipes we have been using during the challenge. I hope these help, please email me any good recipes you have found and we'll try them and add to the list!
(great as these are gluten free if you just use buckwheat!)
- 120g buckwheat flour (or 60g buckwheat, 60g spelt flour),
- 1/4 teaspoon salt
- 1 cup (250ml) Milk (can use rice milk)
- 2 Eggs lightly beaten
Combine flour and salt in a large bowl. Next combine milk and eggs in a jug and whisk together.
Make a dip in the centre of the flour and gradually whisk in the liquid to make a runny batter.
You can cook immendiately or leave in the fridge for 30mins to make it solidify a little.
We use coconut oil (as it does not add flavour to the food) and also a crepe pan, to really get then big and thin!
Try adding cheese, ham and tomato after you have flipped them, then fold over the inclose the melted cheese.
For toppings try a little butter and cinnamon, or add vegetables, we have also used berries or banana (but make sure you count this in your fruit quota for the day!)
American Hot Cakes
- 3/4cup rolled oats
- 3/4 cup milk
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 egg
Add rolled oats to the milk and soak for about 5mins. Sift flour, baking powder and salt into a large bowl. Melt butter then add egg and combine well.
Combine oats,millk and egg, butter to the rest and mix well.
We use cocnut oil to cook these too and you'll find they don't spread out much. If you want a little sweet add an old banana to the mix (calculate in your daily quota!). Use the same toppings as for the Buckwheat Pancakes!
Need a snack? Try some nuts, low sugar yoghurt or this fantastic cracker recipe below!
- 110 g spelt flour or wholemeal flour,
- 110 g rolled oats,
- 38 g flaxseeds,
- 38 g sesame seeds,
- 38 g sunflower seeds,
- 20 g pumpkin seeds,
- 1 tbsp chia seeds,
- 1 tsp salt,
- 350 ml water,
- 1 tbsp olive oil.
Preheat oven to 130 deg. Mix dry ingredients and add the wet. Mix well until it resembles a porridge.
Line a large baking tray with baking paper and spread mixture onto this. The thinner the layer the crispier the cracker.
Bake for 15 mins then remove from oven and cut into desired cracker size.
Place back in oven and bake for 1 hr. Then turn crackers over and bake for another 45-60 mins until they're crispy.
Take them out and let them cool before eating. yummy!!!
You can add to fajitas, sandwiches and loads of others!
- 2 ripe advocados, cut in half with stone removed
- 1 small red onion
- 1 clove garlic, crushed
- 1 small red chilli, deseeded and finely chopped
- 1-2 tablespoons fresh lime juice
- 1 ripe tomato
- 1 tablespoon chopped fresh coriander
Scoop the flesh from each advocado and place in a bowl, mash then with a fork. Add remaining ingredients and mix to combine.
Cook on 180 c for 30 mins
Here is the recipe for granola:
- 500g jumbo oats
- 50 g sunflowers seeds
- 50 g pumpkin seeds
- 4 tbls poppy seeds
- 4 tbls sesame seeds
- Brazil nuts (a big handful) roughly chopped)
- Cranberries (or other dried fruit – cranberries are my favourite (chopped)
- 100 ml sunflower oil
- 100 ml malt extract (you can buy it in Julian graves)
- 150 ml runny honey (although I prefer it with 200 ml)
Mix together the oats, sunflower, pumpkin, poppy and sesame seeds in a bowl.
Put oil, honey and malt extract in a saucepan and gently heat until it all mixes easily and then poor over the seeds. Stir well.
Take a roasting dish and line it with parchment. Poor in the mixture then place in oven for a total of 30 – 40 minutes. However, give it a stir every 10 minutes (otherwise it will burn). For the final 10 minutes add the brazil nuts on top. I find 30 mins is plenty.
Once it has cooled you can add the cranberries. – yum yum
Lentil Salad - this is really yummy!
Puy Lentil, Red Onion and Sundried Tomato Salad leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews.
Make it a little while before you need it so that all the flavours have time to soak into the lentils. This is supposed to serve 8 but when I double the amount there is always plenty to feed most at a BBQ – I did that on Saturday.
- 225g (8oz) Puy lentils
- 1 fresh bay leaf
- 1 teaspoon red wine vinegar
- 2 garlic cloves, peeled and left whole
- pinch of caster sugar
- 1 large red onion, finely chopped
- 50g (2oz) sundried tomatoes in oil, drained and chopped
- 1-2 tablespoons balsamic vinegar (depending on your taste – I normally use quite a mix of normal and then a thick/syrupy balsamic)
- 4 tablespoons extra virgin olive oil
- 100g (4oz) goats' or feta, slice cheese, crumbled (this is optional, I normally prefer it without the cheese)
- 3 tablespoons chopped fresh flatleaf parsley
- salt and freshly ground black pepper
Put the lentils into a pan with the bay leaf, vinegar, one whole garlic clove, sugar and a little salt and pepper.
Cover with 1.2 litres (2 pints) of cold water, bring to the boil and leave to simmer for about 25 minutes until the lentils are just tender but still holding their shape.
Drain the lentils well, discarding the bay leaf and whole garlic clove. Tip them into a salad bowl and leave them to go cold. (I normally stop them cooking and cool them down by running cold water through them)
Finely chop the remaining garlic clove and stir it into the lentils with the rest of the ingredients.
Season to taste with salt and pepper, and chill for two hours before serving.