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Sugar Free & Wheat Free Recipes

posted on 12 November 2004 | posted in Health Articles


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.

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