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Sugar Free & Wheat Free Recipesposted on 12 November 2004 | posted in Health ArticlesMuesli 7 cups millet flakes half cup sunflower seeds 1 cup mixed nuts 1 cup coconut flakes 1 cup dried fruit Mix all the ingredients together and store in a container, serve with soya, almond or rice milk and fresh fruit. Rice Porridge Ingredients per person: 1 cup brown rice flakes Quarter tsp cinnamon Pinch ground gloves 2 half cups boiling water 1 dsp dried fruit Selection fresh fruit Place all the ingredients except the fresh fruit into a pan, bring to the boil and simmer gently for 10 minutes, stirring occasionally. Add the fresh fruit when serving. Millet Tabouli Half cup whole millet 4 large tomatoes Quarter red pepper Quarter cucumber 1 stick celery 1tbsp chopped parsley 1 dsp chopped chives or spring onions 2 tbsp fresh chopped mint 2tbsp french dressing Cook the millet in 2 cups of boiling water for approx 18 minutes. Sieve the millet and allow to cool. Skin and finely chop the tomatoes, peppers, cucumber and celery. Mix the millet, vegetables, herbs and french dressing together and leave to stand for a few hours to allow the flavours to mingle. Savoury Pancakes 1 egg Two thirds cup rice flour 1 level tsp baking powder Quarter cup water Three quarters cup soya milk 1 dsp olive oil Blend all the ingredients except the oil in the food processor. If mixing by hand, beat the egg and then add the remaining ingredients except the oil and beat well. Oil a griddle or frying pan and cook 4 large or 8 small pancakes, Turn as soon as the pancakes are puffed and full of bubbles. (Feel free to use this article online and in your email newsletters as long as you leave it intact and do not alter it in anyway. The by-line and resource box must remain in the article.) Share this blog entry:
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