Breakfast Pancakes<\/strong><\/p>\n Makes 6<\/p>\n 2 cups rolled oats<\/p>\n 2 overripe bananas<\/p>\n 2 eggs<\/p>\n 2 tsp vanilla essence<\/p>\n 2 tsp baking powder<\/p>\n \u00bc cup chocolate chips \u2013 optional<\/p>\n Fresh fruit and honey to serve \u2013 optional<\/p>\n In a blender, blend the oats until fine, then place in a mixing bowl. Blend the bananas until smooth and add to the oats. Add the rest of the ingredients and mix well. Heat a non-stick pan and measure \u00bc cup batter per pancake. They\u2019re ready when both sides are golden brown. Slice fresh fruit and drizzle honey. Serve.<\/p>\n Home-Made Granola<\/strong><\/p>\n This is a delicious breakfast\/snack\/school snack to have in the pantry. It keeps well in an airtight container. Try it sprinkled over fresh fruit, Greek yoghurt, fresh mint, and with a drizzle of honey.<\/p>\n 4 cups rolled oats<\/p>\n 1 cup coconut flakes\/desiccated coconut<\/p>\n \u00bd cup apple juice<\/p>\n 2 Tbsp oil<\/p>\n \u00bd cup almonds<\/p>\n 1 cup assorted seeds of your choice<\/p>\n Dried fruit \u2013 optional<\/p>\n In a mixing bowl, mix all the ingredients except the dried fruit. Spread it out onto 2 greased baking trays and bake till golden brown in oven on 180\u00b0C \u2013 stir occasionally to get an even browning. Once cooled, add the chopped dried fruit.<\/p>\n Date Butter<\/strong><\/p>\n This is a great alternative to jam or syrup. Try it spread on toasted health bread with ricotta cheese and a sprinkle of thyme.<\/p>\n 2 cups dried pitted dates<\/p>\n Hot water<\/p>\n In a heat-proof bowl, cover the dates with hot water and leave to soak for 1 hour. Keeping the water, drain the dates, and place in a food processor. Blend until smooth, adding tablespoons of the remaining date water to smooth it out. Keep in the fridge up to one month.<\/p>\n Brownies<\/strong><\/p>\n Makes 12<\/p>\n These are a super delicious, chocolatey, guilt-free treat!<\/p>\n 1 pureed banana<\/p>\n \u00bd cup chunky peanut butter (or any nut butter)<\/p>\n \u00bc cup honey<\/p>\n 1 Tbsp vanilla essence<\/p>\n 1\u00bd cup rolled oats<\/p>\n \u00bd tsp baking soda<\/p>\n 1\/8 cup good-quality cocoa<\/p>\n 60g chopped dark chocolate \u2013 optional<\/p>\n Preheat oven to 180\u00b0C. In a bowl, mix all the ingredients together. Using an ice cream scoop, place balls of the batter onto a greased baking tray. Using your hands, flatten the tops of each ball slightly. Bake for 12-15 minutes.<\/p>\n Carrot Cake Cookies<\/strong><\/p>\n I keep a batch of these and the brownies in my freezer for emergency lunch boxes. (I prefer to eat them straight from the freezer!)<\/p>\n Makes 12<\/p>\n 1 pureed banana<\/p>\n \u00bd cup chunky peanut butter (or any nut butter)<\/p>\n \u00bc cup honey<\/p>\n 1 Tbsp vanilla essence<\/p>\n 1\u00bc cup rolled oats<\/p>\n 1 tsp ground cinnamon<\/p>\n \u00bc tsp ground nutmeg<\/p>\n \u00bc tsp ground cloves<\/p>\n \u00bd tsp baking soda<\/p>\n 1 grated carrot<\/p>\n \u00bc cup any chopped nuts<\/p>\n \u00bc cup raisins<\/p>\n Preheat oven to 180\u00b0C. Mix all the ingredients. Using an ice cream scoop, place balls of dough onto a greased baking tray. Flatten the tops of each ball slightly. Bake for 12-15 minutes.<\/p>\n Marinara Sauce<\/strong><\/p>\n There is always a jar of this sauce in my fridge (and a few more in my freezer) and it\u2019s my go-to ingredient for chicken, meat, or fish marinade, pasta dishes, pizza sauce, and more!<\/p>\n 2 chopped onions<\/p>\n 2 tsp curry powder<\/p>\n 1 Tbsp crushed fresh garlic<\/p>\n 2kg jam tomatoes (or any overripe tomatoes)<\/p>\n 2 bay leaves<\/p>\n Salt and pepper to taste<\/p>\n 1 sachet tomato paste<\/p>\n 2 tsp brown sugar<\/p>\n 1 Tbsp paprika<\/p>\n 4 Tbsp dried basil<\/p>\n In a large pot, saut\u00e9 onions, garlic, and curry powder. Quarter the tomatoes and add together with the rest of the ingredients, excluding the paprika and basil. Cover and simmer for 45 minutes. Turn off the heat. Remove bay leaves. Using an immersion blender, blend until smooth. Adjust seasoning if necessary \u2013 add sugar if too acidic or salt if too bland. Mix through the paprika and basil. Bottle in jars \u2013 freezes well and keeps up to 2 weeks in the fridge.<\/p>\n Fruit Pops<\/strong><\/p>\n Makes 4<\/p>\n You can make this recipe using any fruit pulp.<\/p>\n 1 cup fruit pulp<\/p>\n 1 can coconut cream<\/p>\n \u00bc cup honey<\/p>\n Juice from half a lemon<\/p>\n 100g dark chocolate \u2013 optional<\/p>\n In a mixing bowl, stir all the ingredients together, except the chocolate. Divide equally into moulds. Once semi-frozen, place an ice cream stick through each fruit pop. Serve once fully frozen, alternatively, melt the dark chocolate in a double boiler and dip each fruit pop in.<\/p>\n