Easy Peasy Paleo Pancake with Berries

It’s Saturday morning. We normally like a lazy morning with pancakes at my place. Unfortunately, I have just been diagnosed with gestatational diabetes, which means regular GF pancakes are a definite no no for me!

What to do? Well, I won’t let this low carb thing make me miss out on the fun! So here’s a super easy recipe for berry pancakes for one.

Cooking time: about 10 minutes

gluten free, dairy free, nut free, soy free, refined sugar free.

Ingredients

Pancakes

1 tbsp coconut flour

1 egg

2 tablespoons non dairy milk (whatever you like to use, doesn’t really matter)

1/2 teaspoon vanilla essence

1/2 teaspoon of bicarb soda

if you like your pancake sweet, add a little stevia. If you don’t (like me) leave it out.

Raspberry Sauce

50g raspberries

1 teaspoon vanilla essence

1/2 a teaspoon – teaspoon of stevia (adjust to your own taste)

fresh strawberries

Instructions

  1. Beat the egg, milk, and vanilla together with a fork. Add coconut flour. Stir well, getting rid of any lumps.
  2. Heat a small frying pan on medium heat. Add a small amount of oil (about a teaspoon) to the pan.
  3. Pour in pancake mixture. Cook for about 2 minutes (until sealed and brown on pan side) then flip, and cook for a couple more minutes. Remove from the pan.
  4. Add raspberries, vanilla and stevia to the pan. Cook for about 30 sec to 1 minute, until the raspberries get syrupy.
  5. Serve with chopped strawberries on top of pancake, with raspberry sauce poured on top.

Enjoy!

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Strange Dreams and Making Stuff

It’s 4am, and I can’t sleep. I had a strange dream, and that led to lots of thinking, which is never conducive to getting back to sleep. I dreamt about hospitals. Being in one, visiting people I knew who were there, and the trickiest part, dreaming that my dad was visiting me there. That part was the most real. I remember my hand on his arm, feeling the warmth of his skin, and the strangeness of the vibration of his fistula (he was on dialysis for many years).

Last week, I was given the eviction date for my baby boy. I’ll be having a c section at 38.5 weeks. It’s a strange thing to know in advance the exact date your baby will be born. Of course I knew there’d be a c section happening, and let’s face it, there’s not really any fun way for a baby to come out! That said, it’s got me thinking a lot about hospitals, my last two c sections, and wondering what it will be like this time.

My first was born via emergency c section, 26 hours after I had been induced. It was surreal and dramatic, full of fear and confusion (perhaps it is always a bit like that the first time?). I remember the slowness of the induction. Waiting for things to “happen”. Wanting to be shut away alone as the contractions increased. It felt quite primal, despite the medical intervention that got me there. I remember my sister and my husband trying to entertain themselves through the long, and rather boring hours (for them, anyway). No iPhones back then! Arguing with my husband about whether he was allowed to video the event – no bloody way, as far as I was concerned. Then suddenly things got very serious very quickly. A whole bunch of people rushing into the room, strange faces telling me what they were about to do to me, being rushed down a corridor to the operating room, the terrified look on my husbands face, and that painful wait to hear my baby cry, and know that he was ok.

I spent the next few days shell shocked, while I tried to process exactly what had just happened. As I lay there in pain post surgery, doped up on morphine, I thought of my dad, and how brave he was to have so many operations, so many times. Despite what people say about mummies who are “too posh to push”, a c section is really bloody painful. I know it isn’t always like this, but I couldn’t walk upright for weeks. Getting out of bed, out of chairs, pretty much everything, hurt for months. I still have a numb section on my stomach from the nerve damage. After that, I was pretty nervous about the prospect of baby number 2.

My second c section was very different. I had a date booked at 39 weeks. At just over 36 weeks, my daughter decided that was too long to wait, and I went into labour. 10 minutes after I got to the hospital, the spinal was in, and I was off to the operating room. 30 minutes later, she was out. It was all so calm and civilised. While I was in recovery, I chatted to the nurses about their holiday plans. Then up to my room for the first proper cuddle. It was surreal, in that it was so fast and calm, but had none of the terror of the first time around! The recovery was painful, but no where near as bad as the first time.

I am expecting (hoping?) this time will be more like the second. It’s still hard not to feel fearful though. Scared of the procedure, scared of something going wrong, scared of the pain and recovery. I won’t be able to take as many painkillers (I can no longer tolerate NSAIDs), and that makes me nervous.

This time around, I also have two older children. I think they will be helpful, and love their little brother. I also suspect they will be a bit cranky and resentful of the amount of time he takes up.

All of the contemplation and waiting of pregnancy is a great motivator for creativity. When pregnant with my son, I painted about 70 watercolours. With my daughter, I took up knitting and did lots of abstract acrylics.

This time around, I’m making endless flowers. Watercolours, pen drawings, collages and embroideries. It’s like there is a surge of ideas, and an urgency to get it all out NOW, while I still have the chance. I kind of like that while my body is performing the ultimate act of creativity, my artistic self is on such a roll.

Here are some of the things I’ve been making…

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Apple, Carrot and Oatmeal Bread (gluten free, dairy free and nut free)

I’ve had a few people request this recipe, so here it is! This yummy bread is delicious for breakfast. It makes a great alternative to banana bread for those who are sensitive to Amines. You can vary the sweetness according to taste.

Gluten free, wheat free, dairy free, nut free, can be made soy free and egg free

Ingredients

1 medium carrot, peeled and grated
2 green apples, peeled and grated
1/3 cup of melted nuttelex or coconut oil
1 cup of soy milk or other milk substitute
1 teaspoon of vanilla
2 eggs (this recipe will work well for egg allergies as it’s quite moist. Substitute your preferred egg replacement)
2 1/2 cups of gluten free Self Raising flour
2/3 cup of wheat free Oats (I use Bobs Red Mill Uncontaminated Oats). Substitute with the same quantity of rolled quinoa if you can’t tolerate oats)
2 teaspoons of gluten free baking powder
1 teaspoon of cinnamon
1/3 cup of brown sugar (optional)

Instructions
Preheat oven to 180 degrees
Grease a loaf tin
Mix all dry ingredients together in a large bowl. If you’d like a sweeter loaf, add the brown sugar. It is still nice without, for those with less of a sweet tooth.
Beat the two eggs together in a second bowl. Add vanilla, grated carrot and apples, melted nuttelex and milk to the bowl. Mix with a spoon.
Pour wet ingredients into dry, and mix with a spoon.
Pour into a greased loaf tin, and bake for 45-50 minutes. Loaf is cooked when a knife comes out of the centre clean.

This will store for up to a week in the fridge, in an airtight container. I like it best slightly warmed or served at room temperature.

Line Drawing and reigniting my creative spark

Recently I went and did a little course at Longina Phillips Design. The class focused on drawing for fabric design. I had such a lovely time. I was surrounded by some seriously talented artists, gorgeous flowers, not to mention snacks and tea!

We did a series of drawing exercises, and then got down to work on our main drawings. There were some lovely flowers to use as inspiration

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How gorgeous is this enormous rose?

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I had the most fun with this magnolia branch.

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I’m not sure what I will make with my drawings yet. When they are finished, I’ll scan them and have a play on photo shop. Regardless, it was great to do a class for the first time in years. I’m feeling a lot more motivated and inspired! I’ve been working on a lot of detailed roses, and I’m really enjoying the meditative process of all of the detailed line work.

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Lemon and Blueberry Cake (gluten, dairy and nut free)

This lovely lemony cake is really quick to make as you don’t need a mixer. It works well as muffins too.

Ingredients

2 cups of Gluten free self raising flour
1/2 cup of caster sugar
2 teaspoons of baking powder
1 cup of soy or other milk
1/2 cup of melted nuttelex or butter
2 eggs, lightly beaten
Zest of 1 lemon
1 cup of fresh blueberries

Lemon Drizzle Icing
2 tablespoons of lemon juice
2/3 cup of icing sugar

Preheat oven to 180 degrees
Combine flour, sugar and baking powder in a large bowl. Make a well in the centre of the bowl.
In a smaller bowl, whisk eggs, milk, nuttelex and lemon together
Pour wet ingredients into the dry. Combine well with a spatula, getting paid if any big lumps in the mixture.
Stir through blueberries

Pour mixture into a greased loaf tin. Bake at 180 for 30-35 min (about 25 minutes for muffins). Cake is cooked when a knife comes out cleaning from the centre.

You can eat it as it is, or make a quick lemon drizzle icing to put on top. Simply combine lemon juice and icing sugar in a small bowl, and pour over the cooled cake. Enjoy with a cup of your favourite tea!

This cake is best stored in the fridge after the first day, as it will spoil more quickly if kept out. Take it out a little before serving, to serve at room temperature.

 

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