Feature

Nourishing mum on Mother's Day

Green Lifestyle Online

Mother's have one of the toughest jobs in the world, so Tania Hubbard shows us how to spoil mum with a wholesome nutritious breakfast to get her through the day... or any of us, really!

Chia-breakfast

Chia Seed Breakfast

flatbread-breakfast

Flatbread with apple, honey and yoghurt

muesli-breakfast

Grain-free muesli

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The health benefits of a grain and gluten-free diet are becoming known to a wide variety of people - not just those diagnosed with coeliac disease - so give these non-bloat-inducing dishes a go and see how they sit with your tummy.

Chia Seed Breakfast

Ingredients:
2 tbsp Chia Seeds
½ cup water
Yoghurt (to taste)
Spices (to taste)

Method for soaking Chia Seeds:
In a bowl, pour water over the seeds and let stand for 5-10 minutes, stirring occasionally so that it becomes a yummy jelly. Here are my favourite combinations:

Cinnamon, Yoghurt, Banana & Honey: To the soaked seeds (jelly), add 1 ripe chopped banana, a good spoonful of yoghurt, a dash of fresh cream (if you like) and a good squeeze of honey.

Ginger, Mango, Yoghurt: To the jelly add a bit of freshly grated ginger (remember to catch and add any ginger juice). The chia seeds will soak up the liquid and take on the lovely fresh ginger flavour. Add to this mix, freshly chopped mango and a good blob of yoghurt.

Berries & Cream: To the jelly add freshly chopped strawberries and blueberries. Add a good dash of cinnamon and finish off with a big swig of fresh cream.

Fruit & Chia Puree: After soaking, I simply add the jelly to my blender and put in lots of the fruit I love. A bit of ginger, cinnamon, anything you fancy really. Some ice in summer is good to provide a nutrient dense cool drink anytime of the day.

Chickpea Flat Bread (socca)

Ingredients:
1 cup Chickpea Flour (besan)
¾ cup water
2 tbsp Extra Virgin Olive Oil

For extra flavour you can add, if you want to, spices like pepper, cumin, salt, coriander seeds or garlic (crushed fresh). Add only a small amount of your preferred flavouring to the wet mix. No more than ½ tsp.

Method:
Sift flour into a bowl. Combine with water and whisk well making sure all lumps are gone and you have a glossy mix. Add olive oil (extra virgin) and combine. Heat pan to medium/high. Lightly oil with a good quality oil – if you use non-stick pans don’t use olive oil, it will eventually stick to your non-stick pan and make it gluggy and impossible to clean – you are best to use avocado oil/coconut oil, in small quantities, or butter. Olive oil is great in a cast iron or stainless pan. Ladle/pour batter into hot pan (¼ cup is a good serve). Cook just like a pancake – once the top is no longer runny when you gently lift the side, you can flip, leave for another minute and serve.

NOTE: Let mix sit aside for 30 minutes for a thicker batter and a lighter flatbread. You can use straight away though if you are super hungry.

Here are my favourite combinations:

Flatbread with Housemade Cheese and Tomato: Add smooth, creamy housemade cheese (see My Favourites for recipe), topped with slices of tomato (ripe and at room temperature for the best flavour), cracked pepper and a good sprinkling of salt. A splash of olive oil and wallah!

Flatbread with Apple, Honey & Yoghurt: Slice fresh ripe apple (or banana) over your flatbread, a nice big spoonful of plain yoghurt and a good squirt of honey. For extra flavour, a sprinkling of cinnamon or a little nutmeg really warms the meal. I also love a splash of olive oil over this dish.

Banana Pancake: Simply add one very well mashed ripe banana to a single mix of chickpea flatbread batter. Let it sit for 20 minutes to give you a lighter pancake. Cook like a normal flatbread. Served on its own or with fresh cream or yoghurt.

Grain Free Bircher Style Muesli

Ingredients:
6 Almonds
6 Pecans
1 tsp pumpkin seeds
1 tsp sunflower seeds
1 small/medium apple/pear
½ tsp cinnamon
Honey (a little squeeze)
Yoghurt or cream (or both- to taste)

Method:
Night Before: Soak the almonds, pecans, pumpkin seeds and sunflower seeds in a cup and a half of water overnight. Make sure the water is well above the line of the nuts and seeds – they are thirsty and will soak up water over night.

In the Morning: Drain off the soaked nuts and seeds and rinse thoroughly until the water runs clear. Place them into your food processor and pulse start/stop a few times until the mix starts to break down. Add sliced apple/pear and cinnamon – pulse a few more times until apple/pear is broken up into smaller pieces. Tip the mix into your breakfast bowl, add a good blob of yoghurt, a swish of honey and breakfast is done.

Other Possibilities: Rinse and place the soaked nuts and seeds into a bowl. Grate apple over the top, add cinnamon, honey and eat without blending. The nuts and seeds will be very soft and moist from soaking overnight. Enjoy in its own or top it off with plain yoghurt, fresh cream or both.

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These recipes are an excerpt from Tania Hubbard's cookbook 'gluten free grain free - food we love'. Her bake@home range of cakes are available via her website www.glutenfreegrainfree.com.au.