Banana Protein Pancakes 

Servings: 1 

 

Ingredients: 

1 egg 

½ banana 

1/3 cup almond/soy milk  

½ teaspoon cinnamon 

1/4 cup soy isolate protein powder

3 tablespoons wholemeal wheat/spelt flour  

Pinch baking powder 

Pinch salt 

 

Method: 

1. In a medium bowl, mash the banana with a fork until a smooth, silky consistency. 

2. Whisk the egg in a mug, then mix into the banana. 

3. Whisk in the milk and cinnamon into the egg and banana mixture. 

4. Add the protein powder, flour, salt and baking powder and mix until smooth without any lumps. 

5. Heat a non stick frying pan on a medium heat.  If you don’t have a non stick frying pan, you can use a small amount of canola oil or baking paper. 

6. Cook the pancakes for several minutes or until bubbly. 

7. Flip, and cook for another 2 minutes or until both sides are golden brown.  

8. Serve with your choice of chopped fruit and natural yoghurt 

Coconut Superfood Porridge 

Servings: 1 

 

Ingredients: 

½ cup quick oats 

¼ cup quinoa flakes 

1 teaspoon chia seeds 

1 cup coconut milk  

½ cup berries for topping 

 

Method: 

1. Mix porridge oats, chia seeds, and quinoa flakes with coconut milk in a
   saucepan.   

2. Heat on a medium-high heat and bring to the boil, stirring constantly.   

3. Once bubbling, turn to a low-medium heat, and continue stirring for another
   3-5 minutes or until thick and creamy.   

4. Stir in the cinnamon. 

5. Serve with your choice of topping.  I recommend chopped banana with a
   tablespoon of natural peanut butter; berries with coconut flakes; chopped dates; or grated apple and walnuts. 

On-the-go Muesli Cookies 

Servings: 10 (2 cookies)  

 

Ingredients: 

1 cup roasted almonds 

1 cup pecans 

1 cup dried apricot 

2 cups shredded coconut 

3 cups rolled oats 

1 teaspoon cinnamon 

¾ cup natural peanut butter 

1 cup rice malt syrup 

 

Method: 

1. Preheat oven to 180 degrees Celsius. 

2. In a food processor, blend the almonds, pecans, apricot and coconut until fine. 
   Empty mixture into a large bowl. 

3. Add oats and cinnamon to the mixture and mix.   

4. Add the peanut butter and rice malt syrup and combine using a large wooden spoon. 

5. Line 2 baking trays with baking paper and spoon mixture onto trays. 

6. Bake for 20 minutes or until golden brown.  

7. For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard. 

On-the-go Muesli Cookies 

Servings: 10 (2 cookies)  

 

Ingredients: 

1 cup roasted almonds 

1 cup pecans 

1 cup dried apricot 

2 cups shredded coconut 

3 cups rolled oats 

1 teaspoon cinnamon 

¾ cup natural peanut butter 

1 cup rice malt syrup 

 

Method: 

1. Preheat oven to 180 degrees Celsius. 

2. In a food processor, blend the almonds, pecans, apricot and coconut until fine. 
   Empty mixture into a large bowl. 

3. Add oats and cinnamon to the mixture and mix.   

4. Add the peanut butter and rice malt syrup and combine using a large wooden spoon. 

5. Line 2 baking trays with baking paper and spoon mixture onto trays. 

6. Bake for 20 minutes or until golden brown.  

7. For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard. 

Superfood Spelt Loaf 

Servings: 10 (1 thick slice or 2 thin slices) 

 

Ingredients: 

2 cups wholemeal spelt flour  

2 teaspoons baking powder 

½ teaspoon salt 

2 eggs 

¾ cup almond milk 

1/3 cup canola oil 

1 mashed banana 

½ cup sunflower seeds 

½ cup pumpkin seeds 

3 tablespoons mixed seed mix  

1 tablespoon sesame seeds for topping 

 

Method: 

1. Preheat oven to 180 degrees Celsius.  Line a loaf pan with baking paper. 

2. In large bowl, combine the spelt flour, baking powder and salt.  

3. In a separate medium bowl, whisk the eggs, then stir in the milk, oil and mashed banana. 

4. Pour wet ingredients into the bowl with dry ingredients and mix until combined.  Stir in the sunflower seeds, pumpkin seeds and mixed seeds. 

5. Pour mixture into loaf pan and sprinkle with sesame seeds. 

6. Bake for about 50 minutes or until golden brown. 

7. Allow to cool before slicing.  

8. Serve with your favourite toppings.  I recommend natural peanut butter and banana; light cream cheese, blueberries and honey; and avocado, tomato and low fat fetta.