Nitrate Free Bacon and Vegetable Patties

Nitrate Free Bacon and Vegetable Patties

Serves: Many

Ingredients

3 Free Range Eggs (whisked well)
6 rashes Nitrate Free Bacon (sliced thinly)
½ cup of gluten free rice flour
1 cup of gluten free plain flour
1 cup of lactose free milk or alternative milk
¼ teaspoon of Himalayan salt and organic pepper
1 medium carrot (grated)
1 medium zucchini (grated)
2 medium potatoes (grated)
1 medium sweet potato (grated)

Method

  1. Mix the bacon and vegetables in a deep bowl, add the eggs, milk, salt and pepper and combine well with a wooden spoon
  2. Add the flours to the mix and combine until the mixture is like a thick batter, you may need to add an extra ½ cup of flour to the mixture depending on your choice of gluten free flour used in the recipe
  3. Heat a frypan with coconut oil and cook a few spoonful’s of mixture turning when golden brown on one side

Equipment

Frypan; deep bowl; whisk; grater; teaspoon; chopping board; cooks knife; wooden spoon

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Protein Pancakes

Protein Pikelets

Serves 4
Use all organic produce if possible

Ingredients 

2 eggs (whisked)
200 ml of lactose free milk
1 ½ cups of self raising flour (sifted)
2 tablespoon of whey protein powder 0r 1 table spoon of rice protein powder
1 table spoon of honey or rice syrup
150 ml of olive oil or spray oil

Method

For fluffy thick pikelets blend all ingredients in a stick blender with bowl attachment

  1. Mix the eggs in a deep bowl
  2. Add the milk and stir well
  3. Add the protein powder; flour and honey / rice syrup and stir really well
  4. Heat a good quality frypan on a medium heat and spray with olive oil or drizzle a little oil into the pan or use an electric frypan
  5. Drizzle or spoon small amounts about a table spoon size of mixture into the frypan and cook until the mixture starts to bubble on one side then flip and cook the other side
  6. Drizzle with yoghurt; fresh banana and berries

Equipment

Stick blender with bowl attachment or deep bowl, whisk, tablespoon, frypan

Tomato, Bacon & Spinach Frittata

Tomato, Bacon & Spinach Frittata

Serves 4
Use all organic produce if possible

Ingredients

1 dozen organic eggs (mixed well)
4 pieces of nitrate free bacon (trimmed of fat and chopped 1 cm dice)
200 grams of organic spinach leaves (washed)
1 punnet of organic cherry tomato (washed and halved)
150 grams of Meredith Dairy cheddar cheese (grated)
Pink Himalayan salt & cracked black pepper: just a sprinkle of both
Spray olive oil

Method

  1. Heat oven to 180 Degrees- Non fan forced or 160 Degrees fan forced
  2. Spray a little oil onto a deep edged tray and line with baking paper; spray the paper slightly with oil again and layer with the spinach, tomato, bacon
  3. Add the mixed eggs to the tray by pouring evenly over the tray and pressing down on the ingredients with a back of a large metal or wooden spoon
  4. Add a dash of salt and pepper and sprinkle with cheese
  5. Place into the oven on a middle rack and let it cook evenly ( Every Oven has its own personality-depending on your oven you may need to rotate your dish around for the egg mixture to cook evenly or turn your oven up or down slightly)

Equipment

Baking Paper, chopping board, cooks knife, deep edged tray, grater, mixing bowl, whisk