1 cup spelt flour (or whole wheat flour)

1/2 cup blueberries

1/2 cup rolled oats

1 cup milk (nut or cow’s)

1 Egg

1 tbsp Olive oil

2 tbsp honey

1 tsp cinnamon

1 1/2 tsp baking powder

1/2 tsp salt

1 tbsp SOMAMA CHIA seeds

Method:

Beat egg and honey till thick and creamy.  Add oil.  Add dry ingredients alternatively with milk. Fold in chia seeds and blueberries. Pour TBS of mixture into greased pan and cook till they bubble over a medium/hot heat.  Turn and cook further till edges are brown.  Serve with honey and flaked almonds. 

Filling:

500g apples peeled cored and chopped
250g berries
15ml lemon juice
15ml cornflour
15ml honey

Cooking instructions

Place all topping ingredient except nuts into processor and processor till crumbly. Add nuts.
Toss apples and berries with lemon juice, honey and cornflour. Spread filling mixture into oven dish and cover with topping. Bake at 180˚C for about 40 mins

Ingredients:

2 large oranges
6 large free range eggs
250g castor sugar
250g almond meal
2 tsp baking powder
½ cup chia

Icing:

180ml cream cheese
Juice of ½ lemon
½ cup icing sugar

Cooking instructions

Preheat oven to 175˚C. Put oranges in a bowl and cover with cling film. Microwave for 7 mins on high. Oranges should be tender when poked with a knife. Put oranges, skin pith and flesh into a processor until smooth. Set aside. Beat eggs and caster sugar until thick and pale. Then fold tog the almond meal, baking powder, orange pulp and chia. Pour into a large well greased and lined cake tin and bake for 35-40 mins. Ice with cream cheese icing. Combine all ingredients for icing and stir till smooth

2 cups gluten free flour (e.g. quinoa/brown rice)
½ tsp salt
2 tsp bicarb
1 tsp baking powder
2 tsp cinnamon
3/4 cup xylitol
2 cups grated carrot
1 shredded apple (incl. skin)
½ cup each raisins, pecan nut, coconut
4 free range eggs
2 tsp vanilla extract
½ cup SOMAMA Chia gel (add 1 tbsp SOMAMA Chia seeds into 1/2 cup, fill with water, rest for 10mins)

Beat eggs and xylitol till pale and creamy. Mix in SOMAMA CHIA gel. Add dry ingredients (flour, cinnamon, bicarb, baking powder) and mix in. Fold in carrot, apple, raisins, pecan nuts and coconut (don’t overmix). Place in muffin tins and bake at 180C for 20-25mins.

Makes 14 large muffins

25 or more jam tomatoes
400g onions
400g green apples (granny smith)
250g SOMAMA goji berries
3 cups vinegar
900g sugar
1Tbs salt
1Tbs mixed spice
1 tsp cayenne pepper
10 green chillies

Soak the goji berries overnight in water. Drain. Cut up (or preferably chop
in magi mix) all other ingredients and boil together with the goji berries for
+/- 2 hours until thick. Stir constantly to prevent burning. Bottle and refrigerate

1 large chopped tomato
1 chopped red onion
Bunch of finely chopped coriander
1/4 cup of lime juice
1/2 cup goji berries
Chopped chilli (optional)

Mix all ingredients together and leave for at least 4 hours before consumption.

1.5 cups large flake oats
0.5 cup oat bran
2 cups shredded coconut
1 cup wholewheat flour
1 cup all purpose flour
0.5 cup mixed seeds (flax, pumpkin, sunflower & sesame)
0.5 cup goji berries
2 cups brown treacle sugar
250g butter
2 tbsp honey
2 tsp bicarb
2 tbsp boiling water

Place first 8 ingredients into a bowl and mix well. Melt the butter and honey. Dissolve bicarb in the boiling water and add all of this together with the melted butter and honey to the dry ingredients. Press into pan and bake at 180C till brown.