Sunday, May 3, 2015

Ultimate seed mix recipes continued

I was worried when I bought the packet of these seeds thinking how long it will take me to eat all these, I now find I put it in almost everything. Since cutting most bread from my diet, I like that the seeds are still adding the necessary fibre and it adds a nutty flavour to my food plus I am finding new uses for them!

Ultimate Porridge
Makes 1 bowl

2 tbsp blended ultimate seed mix (to a dust) (or equal parts pumpkin seed, sunflower seed and flaxseed)
130ml coconut milk
piece of vanilla pod
5ml raw honey
fresh and dried fruit of your choice (I used fig, dry cranberry, sliced banana and fresh berries)
toasted almonds
toasted coconut flakes

Cook the blended seeds with the coconut milk, dash of water and vanilla pod for 10 minutes.
Add the other ingredients and eat as a hot porridge.

Ultimate Hummus
Makes 350ml

1 tin (400g) chickpeas, rinsed
1/2 garlic clove
2 tbsp tahini paste
2 tbsp ultimate seed mix blended to a dust
80ml extra virgin olive oil
30ml water
10ml lemon juice
salt and pepper
pinch of chilli powder
pinch of smoked paprika

Place all ingredients into a liquidiser and blend until smooth, add a little more water or oil if its too thick to blend, adjust the seasoning.
Eat with anything, my favorite is brown rice crackers.

Ultimate souffle'
Makes 1 

3 tbsp blended ultimate seed mix
130ml coconut milk
35ml honey
1 egg
Cook the coconut milk, honey and seed mix until thickened. 
Separate the eggs and add the yolk to the cooked seed mix off the heat.
Whip the egg white until thick and fluffy, fold into the seed mix.
Grease a ramekin with coconut oil. Place the mix in the dish.
Bake on 190 degrees Celsius for 10-12 minutes. Dust with cinnamon.

Ultimate Omelet's
makes 2 small or 1 bigger

130ml coconut milk
30ml ultimate seed mix blended
30 ml coconut flour
15ml psyllium husk
2 eggs
pinch of salt
1 small banana mashed with a fork
3ml baking powder
coconut oil

Mix all ingredients except the coconut oil and allow to stand for 5 minutes to thicken slightly.
Spray and cook a non stick pan and place a little coconut oil in. Once the pan is hot pout the omelet mix in and cook until golden, place under a grill and grill the top until it is set.
Place on your plate and fill with fillings of your choice, I used peanut butter, banana and fig, drizzled with raw honey.

Recipes and pictures Copyright by Tamsyn Wells

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