Ingredients: • 1½ cups PomPom Paddock Cauliflower Flour Mix • 1½ cups mashed banana • ½ cup vegetable oil • 3 eggs • 1½ cups brown sugar • 1 teaspoon vanilla extract • 1½ teaspoons baking powder • 1 teaspoon ground cinnamon • 1 banana, extra • maple syrup and whipped ricotta, to serve Ingredients: • 1 bottle PomPom Pancake Mix • 1¼ cups non-dairy milk, e.g. rice or almond • 1 tablespoon oil • 1 beaten egg (optional) Directions: 1. Pour the milk, oil and
Directions: 1. Preheat oven to 180˚C. Lightly grease a 25 cm x 10 cm loaf tin and line with baking paper. 2. Place mashed banana in a large bowl, add the oil, eggs, sugar and vanilla, and mix well. 3. Add the flour, baking powder and cinnamon and stir to combine. 4. Pour batter into tin. Peel the extra banana, slice it in half lengthwise and arrange cut side up on top of batter. 5. Bake for 1 hour. Brush the top with maple syrup. Cool completely in the tin before turning out. Serve with whipped ricotta and extra maple syrup.
Directions: 1. Preheat oven to 180˚C. Grease well a 12-hole mini muffin pan – use non-stick or paper cases. 2. Place all the dry ingredients in large bowl. Whisk in water and oil to form a runny batter. Add vegetables, mix to combine. 3. Spoon mixture into minutes, or until a skewer comes out clean from the centre of the frittatas. If they are still not firm, leave to cool completely before serving. each muffin hole. 4. Bake for 35-40
Ingredients: • 1¾ cups Organic Road Besan Flour • ¼ cup Natural Road Savoury Yeast Flakes • 1 teaspoon baking powder • 1 teaspoon garlic powder • 1 teaspoon dried basil • ¾ teaspoon Natural Road Himalayan Rock Salt • 2 cups water • 1 tablespoon macadamia oil • 3 cups finely diced vegetables (fresh/frozen or canned – try corn, broccoli, capsicum, mushroom, zucchini & carrot) • 2 shallots, diced • handful of spinach, chopped
egg into the PomPom Pancake Mix bottle. Replace the lid and shake thoroughly. 2. Lightly grease a frying pan and place over medium heat. Pour in batter and cook each pancake for 1-2 minutes on each side, or until golden and cooked through. 3. Stack these pancakes high on your plate – they are so rich in magnesium, potassium, iron and calcium, they will have you bouncing through your day!
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ISSUE 58 • 2020
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