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Blueberry Pancakes.


We love blueberry pancakes for breakfast. It's one of those decadent Sunday morning breakfast/brunch treats that makes weekends just a bit more special.

Super easy to make you'll want to eat these often, make lots as they're going to be quickly devoured.







1 tsp baking powder
15g butter, margarine or low-fat spread
500ml milk (substitute: any non-dairy alternative)
1 large egg
1 firm banana, chopped fairly small
150g blueberries, fresh or defrosted and drained from frozen
Directions
  1. Melt the butter then whisk it into the egg and milk.
  2. In a separate bowl mix the flour and baking powder then stir in the milk mixture and mix until there are no dry ingredients visible, the mixture should be a bit lumpy so do not beat.
  3. Stir in the banana. Leave the batter mix to stand in the refrigerator for 30 minutes.
  4. Heat a non-stick pan and very lightly oil, spoon enough batter into the pan to thinly cover approximately 12cm (5") diameter, making sure you get an even spread of banana. Sprinkle some blueberries on top.
  5. Cook the pancake for 2-3 minutes, the batter bubbles on the top of the pancake will start to break, then turn over for approximately 1-1½ minutes. Put on a plate and keep warm in a low temperature oven until they are all made. Separate each pancake in the oven with baking parchment so that they don't stick together.
  6. Repeat steps 4 and 5 until all the mixture is used up
  7. then serve immediately.
Serve warm with whipped cream, greek yogurt, vanilla ice cream, maple syrup, and more blueberries.

Granola recipe

“Make your own granola with storecupboard ingredients, this recipe rocks breakfast with yogurt and fresh fruit”


  • Preparation time: 15 mins
  • Cook time: 2 hrs
  • Yield: makes approx 900g/7 cups

We love the nutty, crunchiness of this granola, and the best thing is that it's made from natural ingredients, even the almond butter is made purely from almonds with no additives. If you love granola, then after you've tried this recipe you'll find that store bought wheat free granola just won't taste the same.

This granola is not only good for breakfast, but it's also great to grab a handful when you want a small snack, or to make your own trail mix or granola bars. Our favourite breakfast combination is with fresh fruit and greek yogurt.

Important note: even using certified gluten free oats it may not be suitable for all celiacs, as some are very sensitive to avenin contained in the oats, see our oats FAQ for more info.

Ingredients (Measures: Metric | US)
80g sunflower seeds
85g shredded coconut, sweetened or unsweetened depending on taste
60g slivered almonds (substitute: whole almonds or mixed nuts, roughly chopped)
70g pumpkin seeds
30g pecans, broken
30g walnut pieces
80ml honey (substitute: agave nectar)
80ml maple syrup
85g almond butter, smooth or crunchy (substitute: any nut butter)
2 tbsp coconut oil (substitute: sunflower oil)
130g dried cranberries or other dried fruit of choice
Directions
Preheat oven: 120°C, fan 100°C, 250°F, Gas ½
  1. In a large bowl mix the oats, sunflower seeds, coconut and nuts together. Make sure that they are well mixed. DO NOT add the dried cranberries or any other dried fruit because after 2 hours in the oven they will come out like glass nuggets (from experience... we almost broke some teeth on our first batch).
  2. In a small saucepan mix together the oil, honey, maple syrup and almond butter. Melt over a gentle heat until the mixture is well combined.
  3. Pour the liquid over the dry ingredients and mix well together.
  4. Pour the entire mix into a large roaster and gently spread about, do not compress the mixture as you want it to end up as nuggets, not one solid baked mass.
  5. Put in the centre of the oven for 2 hours. After the first 30 minutes have passed, take the mix out of the oven and very gently stir. Put back into the oven for the remaining 90 minutes. NOTE: If you want larger nuggets of granola, stir it less and more gently, to avoid breaking it up too much.
  6. When the cooking time is completed remove from the oven and leave in the roaster until the granola is completely cold.
  7. Once the granola is completely cold, add the dried cranberries or any other dried fruit and mix together. Place in an airtight container for storage.

Typical nutrition per 30g (1/4 cup): 170 calories, 10g total fat, 3g saturated fat, 0g trans fat, 18g carbohydrate, 3g fibre, 9g sugars, 4g protein, 3mg sodium

You can ring the changes for taste by mixing and matching other ingredients, for example: Incan berries, sesame seeds, chia, soy nuts, hemp seeds or any other dried fruit. This recipe is so versatile that you can add different dry ingredients depending on what's in your store cupboard at the time.