1 tbsp sugar
1/2 cup milk
1 tsp orange zest
2 tbsp melted butter + 4 tsp
1/2 cup flower
1/4 tsp salt
1 tsp vanilla
3 cups of berries of your choosing
Preheat oven to 425°
Place eggs in a large bowl and beat/whisk on medium speed until mixed. Add milk and beat/whisk. Add the salt, 2 tbsp of melted butter, orange zest, sifted flower, vanilla, and mix until smooth.
In 4 small pie pans or gratin dishes, place 1 tsp of butter in each. Place in the oven for 3 min, or until the butter is bubbling. ensure butter covers the entire bottom of the dish. Pour in the mixture evenly into the 4 dishes. Bake for 12-14 min, or until fluffy and slightly browned.
Combine berries with the sugar. place berry mix on top of the baked puffed pancakes, sprinkle on powdered sugar. Add syrup or honey for extra sweetness if desired.
You can also make mini puff pancakes with a muffin tin!
2/3 cup blueberries
1 scoop vanilla protein
1 frozen banana
1 handful of fresh spinach
4 ice cubes
1.5 cups almond or soy milk
place all ingredients in a blender. Blend away and enjoy your cool and healthy drink!
1 large baking apple
4 1/2 tsp brown sugar
1 tbsp chopped dates
1 1/2 tsp chopped walnuts
1/8 tsp ground cinnamon
1/4 cup water
Ice cream or whipping cream for topping
Note: best apples for this recipe are tart... try a granny smith or another baking apple of your choosing
Combine, dates, walnuts, cinnamon, and 1+1/2 teaspoons brown sugar. Peel top half of apple and remove core, then place in a small baking dish (with lid) and fill the apple with the date mixture.
Combine water and remaining brown sugar, then pour over the apple
cover and bake at 400° for 30 to 40 minutes or until apple is tender, while basting occasionally.
Serve warm, topped with whipping cream or ice cream.
1/2 cup water
1/2 cup sugar
1tbsp fresh ginger
3 cups fresh peaches
Popsicle moulds and sticks
Boil water and sugar until sugar dissolves, then let cool.
Stir in fresh ginger juice (For ginger juice, press grated fresh ginger through a strainer into a small bowl). Purée peaches with syrup mixture until smooth.
Pour into moulds and freeze.