My Cereal Reality

I was watching an episode of "Unwrapped" on the Food Network while on holiday recently, which showed a chain food bar featuring cereals which you could mix to your heart's content and munch on the go (Cereality).

This got me to thinking when last I had eaten a great bowl of cereal (years and years ago!) While there are many, many wheat-free muesli options, there are very few gluten-free cereal options that are also corn-free. And the gf ones that are available, you would not really want to eat "just" as they are (no kidding, I once tried a gf fruit muesli about 4 years ago that tasted like parmesan...)

So I decided to use my proximity to a fantastic (and massive) health store in Cape Town, Wellness Warehouse, to so shopping for my own version of a cereal bar mixed cereal.

O.K., confession time...
This is where I admit that on the morning I created my cereal reality, I ended up eating a bowl of this blend for breakfast, lunch and supper.

Yes, I ate cereal THE ENTIRE DAY!

Bless me, Father, for I am cereally addicted :-)

I made cereal magic with:

• Enviro Kidz Koala Crisp
• Entice Rice Flakes (with rice flakes, cocoa powder, cinnamon and sugar)
• Coconut Flakes
• Chia Seeds
• Aussie Dream Rice Milk

Yum!

For those of you celebrating Independence Day, happy fourth of July and enjoy the government mandated day off!

Scotch pancakes with a twist

After walking past it for weeks, I finally bought myself a non-stick pancake pan the other day. Good thing too since two days later, they were gone off the shelf.

Its inaugural use was actually for an omelette while I was sick and avoiding sugar, but today they served their true purpose - and what a grand and far easier purpose it was!

Gluten-free Scotch pancakes

Ingredients:

• 240ml potato starch
• 5ml hemp protein powder
• 5ml cocoa powder
• 125ml buttermilk
• 1 large egg
• 0.5ml bicarbonate of soda
• 0.5ml creme of tartar
• coconut oil (for the pan/griddle)
• For the variation: coconut flakes and agave syrup
  

Method:

1. Mix the ingredients together very lightly...
really, just enought to get rid of any flour lumps.

2. Oil the non-stick pan lightly and pour the desired
amount of batter into the pan on medium heat.


3. When it bubbles on the top, it is ready for flipping over,
and then it just needs about 30 - 40 seconds depending on the heat.


4. Variation: Once the batter has been poured into the pan,
sprinkle the batter with coconut flakes and drizzle with agave syrup.
Once flipped, watch it carefully else the coconut/agave will burn.


5. Enjoy with the jam/fruit preserve/syrup of your choice.

These aren't the prettiest looking pancakes but they shape well, they're quick to make and they sure do taste nice!