Cassava bread

Cassava bread

The idea of a soft, light, gluten-free bread loaf which doesn't need toasting or heating to become palatable is not something one can usually buy, even in the shops, let alone make at home. That this would also be relatively high in protein and fibre and have a low glycaemic index compared to any grain-based loaf puts it into a league of its own. Additionally it's quick and easy to make (no proving or kneading are involved) because this is the way I like things. Need I say more?! As an aside...some people try a gluten-free diet and resolve certain problems whilst creating new ones. Many gluten free alternatives (both products and ingredients) are very refined which is terrible for blood sugar balance. Nut flours have far less glycaemic impact but introduce large amounts of omega 6s which can upset omega 3 : omega 6 ratios. Shop bought products generally contain additives to counter the properties of the missing gluten which...
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Apple and cinnamon ‘porridge’

Apple and cinnamon ‘porridge’

Breakfast can be an awkward meal for those wishing to side-step the refined carbohydrate frenzy that is the typical western breakfast and still make it out of the house in time for the school run or work. This is pretty quick to make fresh but you can save time in the morning by preparing some or all of it the night before. The 'porridge' base is a mixture of half and half: freshly ground linseed (use a coffee grinder if you don't have something more purpose-made) psyllium husk fibre ...plus ground cinnamon and enough milk of your choice (A2 / Jersey / dairy free) to make into your preferred porridge consistency. Allow a couple of minutes for the base ingredients to soak up the milk; perhaps while you prepare the apple. The topping is one chopped eating apple (plus a teaspoon of ghee or coconut oil) cooked gently in a small amount of water with the lid on the pan until the skin...
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Cake for breakfast? Oh go on then!

Cake for breakfast? Oh go on then!

I'm a big fan of challenges drawing out some of the best stuff from us. If I had not had a problem with yesterday's breakfast (more on that to come in future posts) I would not have created this, and even if I say so myself, it's yummy! Each of these little beauts contains: 1tbsp cassava flour 1tbsp coconut flour 1 "linseed egg" (1tbsp milled linseed soaked in 2.5tbsp water for 5 minutes then all added) 1tbsp coconut oil (I used the no-flavour one) 1tbsp perilla oil (Totally not necessary to use this - I was just trying it out. Another time I'd try more coconut oil or, even better, MCT oil now I know that the recipe works (MCT oil is pricey).) 0.5tsp baking powder (I would reduce this a little another time. I got a good rise and texture but could slightly taste this raising agent.) Good pinch Himalayan sea salt (any sea salt is fine). 1 heaped tsp...
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