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Quick and easy breakfast recipes

Gluten free Zucchini fritters.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

4 servings

Ingredients

1 1/2 pounds zucchini, grated

1 teaspoon salt

1/4 cup all-purpose gluten free flour

1/4 cup grated Parmesan

2 cloves garlic, minced

1 large egg, beaten

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Instructions

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.

Heat olive oil in a large frying pan over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Serve immediately.

An easy and fun weekend treat

 Buckwheat pancakes.

 Serves: 6

 Prep time: 15 mins

 Cooking time: 5 mins 

     Ingredients

• 100g buckwheat flour

• 1 large free range egg

• 250ml your choice of milk

• 125ml water

• 1 tbsp Greek yoghurt


Suggested sweet fillings:

• Fresh fruit and Sweet Freedom

• Berries and Greek yoghurt

• Chocolate sauce and Greek yoghurt

• Lemon juice and Sweet Freedom

• Apple puree and crème fraîche

• Add a little coconut milk or unsweetened desiccated coconut to the pancake mix and fill with pineapple.

Buckwheat pancakes are wheat-free, which means they're also gluten-free

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Method

1. Whisk the flour, egg and milk together until you have a smooth paste.

2. Whisk in the water and yoghurt to make a smooth batter - if you want to make crepes then add a little extra water at this point to make a thinner batter.

3. Heat a teaspoon of oil in a non-stick pan, just enough to cover the base.

4. Add the batter - depending on the size of pancake you want

5. Cook until golden, then flip gently - they are quite delicate at this stage.

6. Keep them warm if using immediately, or allow them to cool.

7. Make a big batch of buckwheat pancakes, freeze, and defrost in a dry pan or microwave for a handy standby. If freezing, separate each one with greaseproof paper and put in a sealed