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Lunchbox friendly piklets

June 4, 2017

These simple piklets make an easy nutritious breakfast when topped with coconut yoghurt and berries or scrambled eggs and salmon , and leftovers make perfect lunchbox fillers.

 

Ingredients- double recipe for lunchbox leftovers

- 1 TBS chia seeds

- 1 1/2 cup self-raising gluten free flour or flour of choice 

- 1 cup coconut/rice/oat milk

-  1/2 cup filtered water

- 2 eggs beaten

- 1 tbs. honey/ rice malt syrup/ coconut nectar (optional)

- 2 tbs Berries or 1 mashed banana (optional)

- 2 tbsp butter/ghee/coconut oil

 

Method

1. In a bowl place chia, flour, coconut milk, water, eggs and sweetener and mix.

2. Heat a frying pan and melt tsp butter/ghee in the pan.

3. Pour in mixture and cook on medium heat until bubbles start to form.

4. Flip over using a spatula and cook until browned.

5. Continue until finished.

 

 

 

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