I’m always looking for different ways to present my eggs and I saw this one, one day when I was looking at recipes and just fell in love with it. All that is required for this is a capsicum and eggs. Such a simple idea and fantastic presentation that is all edible and less washing up 🙂 got to be pleased with that.
If you have any suggestions of what else you could use as egg rings please let me know I would love to hear about it.
We have been road testing this recipe for some months now and I’m happy enough with it to share it with you all.
Pancakes are loved by most kids and most kids at heart and I’m no different. When we turned gluten free this was one breakfast that I was missing. We use to have pancakes at least once every 2 weeks and then I had to go cold turkey. I tried many recipes but none turned out quite as good as this one that made up from a couple of other recipes.
1/2 cup coconut milk
1 tbs coconut sugar
1 tsp cinnamon
1/4 cup coconut flour
1/4 cup GF self raising flour
Combine all the ingredients and mix well. Cook the way you would normally cook pancakes and then watch them walk off the plate.
I always double this recipe if all 5 of us are eating pancakes. I have also tried a few different flavors.
Banana – mash a banana and add to the mix and if desired a little cinnamon.
Chocolate – 1/4 cup cocoa powder and up the coconut milk to about 3/4 cup (my favorite)
You could also try berries or apple pieces.
My children’s comments on this recipe (Yummy yummy !!!!!!❤ What a great recipe).
We tend to eat them all before I get to take a photo. Sorry for that folks!!!
As we travel around this wonderful country of ours we are trying to catch up with as many family and friends as we can. We are now in Western Australia enjoying the cooler weather without it being to cold even though the nights are quite chilly for us NT folk. While staying overnight in Albany with on old family friend who lives on 4 acres, we acquired a fair bit of organic rhubarb and an organic zucchini. What to make with them was the first thought that went through my head. Well the rhubarb had to be stewed first and then I can use it in muffins, cakes or even on my morning breakfast.
I’m not sure how many cups of rhubarb I had in my slow cooker but it must of been around 6 to 8 cups, I also added 3 cups of water and 1 cup of coconut sugar. Turned the cooker onto high and left it be for a couple of hours until the rhubarb had softened and mixed together. This recipe is not a sweet one it is still a little tart. Just the way we like it. If you like it sweeter add more sugar.
Now what to cook that is rhubarb flavored? I think I will try a muffin recipe. As for the zucchini I think we will use some of it for dinner and the rest can make me a zucchini bread to have for lunches.
I had such a delicious breakfast this morning.
Creamy Rice & Dried Fruit
Pre cooked brown rice from the fridge
A little sprinkle of coconut sugar
Place the rice, coconut milk, and dried fruit into a bowl and heat it up in the microwave. Once at desired temperature sprinkle with coconut sugar and eat