Serves 1-2

Ingredients

• 1 cup almond flour
• 2 eggs
• 3-4 tbsp of coconut milk
• 1 vanilla pod, split and scraped seeds out
• 1 tbsp of ground cinnamon
• Coconut oil


Method

1. Mix eggs, coconut and vanilla in a bowl and whisk together.
2. Sift in almond flour and cinnamon.
3. Heat a large pan over a medium heat; add a tsp of coconut oil to
the pan and add pancake batter in small rounds, quickly turning
the pan around to spread the pancake.
4. Cook until brown on the underside, about 45 seconds and then
flip to brown other side

Serves 1

 

Ingredients

 

• 2 Large free range/organic eggs
• 4 asparagus spears
• 1 teaspoon of coconut oil
• Sea salt
• Black pepper

 

Method

1. Boil enough water in a pan to cover the eggs by 1 cm.
2. Once boiled, place the eggs gently into the water to avoid
cracking - boil for 5 minutes for a soft consistency.
3. While eggs are boiling heat the oil in a frying pan and cook the
asparagus spears for 2-3 min.
4. Place your eggs in an eggcup and serve asparagus soldiers to dip,
season if need be.

 

 

 

Serves 1

 

Ingredients

 

• 1 Avocado
• 2 eggs, beaten
• Sea salt and black pepper
• Coconut Oil
• Handful of Chopped Chives
• Chilli flakes to your taste

 

Method

 

1. Preheat oven to 200 degrees .
2. Slice avocado in half and remove pit.
3. Use a spoon to scoop out a little more of the avocado - to make
room for the egg. Place the avocado halves in a tin or oven safe
bowl so they don't roll around. You can slice a little from the
avocado to give it a flat base to make them more stable. Crack
an egg into each avocado half. Sprinkle with salt and pepper
and add a pinch of chilli flakes.
4. Bake for 8 - 15 min depending how well done you like your eggs.
5. Sprinkle with chives and serve with green salad.

Serves 1-2

 

Ingredients

 

• ½ cup coconut milk
• ¾ cup water
• 2 large eggs
• 1 tblsp melted organic butter
• 1 cup brown rice flour
• ½ tsp sea salt
• ½ tsp vanilla
• coconut oil to grease pan

 

Method

 

1. Combine the wet ingredients in one bowl and mix with a whisk
until well blended.
2. In another bowl combine the dry ingredients, mix well. Combine
the dry and wet ingredients to form a thin batter.
3. Heat a 8” skillet on medium high heat and add a small amount of
coconut oil to the pan.
4. Pour about ¼ cup of batter into a hot skillet. Swirl the skillet
until the bottom of the pan is covered with batter. Cook the
crepe for 1 minute.
5. Use a thin spatula to loosen the edges and gently flip it over and
cook for an additional minute. Transfer to plate and fill with
favourite topping. Almond butter or bio live yoghurt with
blueberries, to make a great fresh fruit crepe.