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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven July 2019 > BREAKFAST RECIPES

BREAKFAST RECIPES

Rise and shine with nourishing dishes!

WE LOVE… BLUEBERRY PANCAKES pg30 // LEMON ENERGY BITES pg33 // VEGETABLE FRITTATA pg34

For the fluffy paleo pancakes, see page 37

Blueberry pancakes

By Amy Lacey GF SF DF V

Makes 8 | Prep 25 mins | Cook 15 mins | Calories 148 (per pancake)

130g (4½oz) cauliflower rice (see below)

60g (2oz) almond flour

35g (1¼oz) tapioca flour

½ tsp gluten-free baking powder

¼ tsp sea salt

3 large free-range eggs

1 tbsp melted coconut oil, plus 4 tsp for the pan

3 tbsp tinned unsweetened coconut milk

1 tbsp maple syrup (optional)

½ tsp pure vanilla extract

80g (3oz) fresh or frozen blueberries grated zest of 1 lemon

TOPPING SUGGESTIONS

softened coconut butter, sliced fresh fruit, maple syrup, or coconut sugar

FOR THE CAULIFLOWER RICE – MAKES 1KG (2¼LB)

1.4kg (3lb) head of cauliflower

1 For the cauliflower rice, cut the cauliflower into quarters through the core, then cut out the core and leaves from each quarter in one cut. Trim any remaining core and leaves (it’s OK to leave a little of the stems from the cauliflower attached to the florets).

2 Break the cauliflower into approximately 5cm (2in) florets. It’s OK if they are a little bigger or smaller – it’s more important that they be more or less equal in size. Put half of the cauliflower in a food processor and pulse the florets 15-20 times, until the pieces are the size of grains of rice, scraping the sides of the machine once or twice and keeping in mind that it doesn’t have to be perfect and likely will not be! If any large chunks remain, reserve them and pulse them in the second batch. Use as directed below, or immediately covering and refrigerating (cauliflower rice starts to turn very quickly when left out) for up to 3 days. Do not freeze.

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, to perfectly coincide with the latest reign of sun to fall on our shores. This month we take al fresco dining to another level, with delicious and classic recipes that make eating outdoors so much more fun. To add to that, we have a selection of picnic goodies up for winning including an electric cool bag, a delightful picnic blanket and a soda stream with exciting summery flavours to enjoy in the garden! Also this issue, we put gluten-free booze to the test, try a seven-day gut reset, enjoy a summery fruit burst and discover the best first foods for tiny taste buds. We also have the latest products, news and seasonal info you'll find in every issue.