Mountain Bread

Now.  I bloody love Mountain Bread.  And this ain’t the real deal, it is true.

BUT.  It costs THIRTY CENTS to make.  Is easy.  And doesn’t come wrapped in plastic so I am calling it a win.

Here is my hack DIY video..

Mountain Bread

Mountain Bread
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 2 1/4 cups plain flour plus extra for rolling
  • 1 & 1/2 cups of boiling water
  • A good pinch of salt
  • 1 tablespoon olive oil

Instructions

  1. Combine all ingredients in a mixing bowl use a spoon to work together and allow to cool and you can touch it.
  2. Kneed into a workable dough (approximately five minutes), let sit until cool then roll into about 12 balls.
  3. Heat a large pan to medium/high heat.
  4. Sprinkle your work surface and rolling pin with flour, roll each ball as thin as possible then cook each wrap until lightly brown!
  5. Store in an airtight container for 3-5 days, or freeze!

 

Gluten and Dairy Free Muesli Slice

Gluten and Dairy Free Muesli Slice

Gluten and Dairy Free Muesli Slice

This is pretty lazy little recipe that is great for weeks that you are not keeping up with things!

It is pretty low in sugar as sweets go, you could totally make it without without the chocolate but it won’t hold together as well.

Yield: 20

Gluten and Dairy Free Muesli Slice

Gluten and Dairy Free Muesli Slice
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 3/4 cup peanut butter, or seed butter if you have allergies!
  • 1/3 cup honey/brown rice syrup
  • 1 teaspoon vanilla extract
  • 1 good pinch sea salt
  • 3 cups gluten free, or normal corn flakes
  • 1/2 cup dark chocolate chips, can add extra for a thicker topping or none, but it wont hold together as well..
  • 1 tbs extra smooth peanut butter

Instructions

  1. Line a 9x9" square baking pan with grease proof paper.
  2. In a medium microwave safe bowl add the 3/4 cup peanut butter and honey/syrup, heat for approx 30 secs to soften and combine well.
  3. Stir in vanilla and salt, then pour in cereal on top.
  4. Mix with hands to ensure all the cornflakes are coated with the sauce.
  5. Press into baking pan and flatten evenly, with pressure.
  6. Melt the choc chips and peanut butter for 30 secs in the micro in a small bowl, stir and if not melted zap again for 15 secs (repeat again if needed).
  7. Pour melted choc onto slice and spread evenly over the whole thing, the 1/2 cup chips will make a REALLY thin layer it really is just to keep it all together and sweeten a touch.
  8. Refrigerate until completely set then slice

 

Brownie Breakfast Bake

This refined sugar free breakfast beauty was GENUINELY enjoyed by our whole family.

Easy to make and reheats wonderfully so if you need to run out the door making it the nighT before is totally an option.

Add some berries or choc chips or serve with yogurt ; the world is your oyster!!

Yield: 4

Brownie Breakfast Bake

Brownie Breakfast Bake
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes

Ingredients

  • 2 ripe bananas, mashed
  • 3 cups milk of choice
  • 1/4 cup cacao
  • 1/4 cup maple syrup
  • 2 cups oats
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 180C and grease a large baking dish.
  2. Combine ingredients in a bowl and mix well.
  3. Pour mix into greased baking dish and bake for 20 mins until set.
  4. Epic with peanut butter, yogurt or some choc chips 😉

 

Stewed Fruit Cupcakes

One thing that really gets my goat is wasting food, so I quite often stew fruit and bake with it later or pop it on porridge in the cooler months.

This recipe really works with any fruit, even tinned, so if you have a little left over from making something else it would happily go in.

I have tested these with both a vegan option and with eggs/butter, both are fab!

Stewed Fruit

Stewed Fruit
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 500 g fruit, pitted and diced if larger
  • 1/3 cup sugar, I like coconut
  • 1 teaspoon vanilla essence
  • 2 tablespoons butter/oil/dairy-free marg

Instructions

  1. Put all ingredients in pan and top with enough water to cover the fruit.
  2. Bring to the boil, then reduce to a simmer.
  3. Cook until fruit is soft and allow to cool.
  4. Keeps up to 1 week in the fridge!

 

Double Choc Banana Muffins

Double Choc Banana Muffins

Double Choc Banana Muffins – sounds WAY more decadent than they really are!  These little muffs are perfect for lunchbox snacks, morning tea or with a little icing for a treat.

Add extra chocolate if you want them a little sweeter, and choc chips if you want a little more of those.

A great alternative to banana bread when you have soft nanas!

Yield: 24

Double Choc Banana Muffins

Double Choc Banana Muffins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • Oil spray for greasing
  • 3 large ripe bananas, mashed
  • 1/2 coconut sugar, any brown one will do!
  • 150 g cup butter, melted or 1 cup oil
  • 2 large eggs, beaten
  • 2 teaspoons vanilla essence
  • 2 cups flour, sub for 1 cup GF Flour 1 cup Buckwheat if needed
  • 2 teaspoons baking powder
  • 1/2 cup cacao powder
  • 1 good pinch of salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 180C and spray 2 x 12 muffin pan with oil.
  2. Mix bananas, eggs, sugar, oil/butter and vanilla essence well in a large bowl.
  3. Stir in flour, baking powder, cacao and salt until it forms a batter.
  4. Fold in choc chips.
  5. Spoon into muffin tins, you will get 24 small muffins.
  6. Bake for 15-20 mins or until cooked through.

 

Vegan Choc Chippers - https://drinkeatrepeat.com.au

Vegan Choc Chippers

Vegan Choc Chippers - https://drinkeatrepeat.com.auVegan Choc Chippers – Man it has taken me a LONG time, but I have finally created a cookie that has no refined sugar added, is made with oats, and isn’t limp..

Our kids just will.not.eat.soggy.biscuits.

This is ridic simple to make and everyone loves them.  Sub the choc chips for dried fruit if you like.  Whatever floats your boat!

Yield: 24

Vegan Choc Chippers

Vegan Choc Chippers - https://drinkeatrepeat.com.au
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup dates
  • 1 cup water
  • 1 pinch of sea salt
  • 2 cups oats
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/4-1/2 cup choc chips

Instructions

  1. Preheat oven to 160C and grease a large baking tray.
  2. In a food processor blend the dates, water and salt.
  3. Add this mix to the oats, oat flour and baking powder.
  4. Roll into walnut sized balls, flatten a little on the tray and press a couple of choc chips into the top.
  5. Bake for 10-12 mins until browned.
  6. Cool then store in an airtight container.

 

Homemade Honey Crunch

Homemade Honey Crunch - https://drinkeatrepeat.com.au

While I was pregnant we ate a fair bit of toast and store bought cereal.

But that stuff in boxes is filled with a fair bit of sugar (well the stuff the kids like anyway!!) so I put my foot down.  It isn’t filling and isn’t really good for you.

It really is simple to make your own, just keep an eye on it as if it burns it isn’t much chop!

Yield: 12

Homemade Honey Crunch

Homemade Honey Crunch
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoons maple/honey, more if you are wanting it to be more than lightly sweet!
  • 2 tablespoons coconut oil
  • 1 cup steel cut oats
  • 1 cup rolled oats
  • 1 cup rice puffs, natural rice bubbles

Instructions

  1. Pre heat your oven for 160C and line a large tray with baking paper.
  2. Mix maple/honey, and coconut oil. Melt a little to combine if needed.
  3. Stir wet mix through dry mix making sure all the dry bits are covered in the honey mix.
  4. Pour onto tray and press down, making sure all the parts are stuck in one big flat lump about 1/2 a centimeter thick.
  5. Bake for 10 minutes, allow to cook completely before breaking up into clusters.
  6. Store in an airtight container.

 

Pesto Eggfle

Pesto Eggfle - https://drinkeatrepeat.com.auMan, pesto is genuinely one this I could not live without!

It.just.goes.with.errrrrythang

This is the ultimate low calorie breakfast that combines flavour and fillingness. And it is ready in 5 mins.

Yield: 1

Pesto Eggfle

Pesto Eggfle
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes

Ingredients

  • Olive oil spray
  • 3 eggs, beaten
  • 1 teaspoon pesto
  • 1 slice of cheese
  • 1 to mato, diced

Instructions

  1. Spray your pan with olive oil and pop it over a medium heat.
  2. Pour eggs into pan, cook for 2 mins.
  3. Place other ingredients in the centre of the eggs. When the eggs are cooked to your liking flip the sides of the eggs in to create an envelope and carefully remove from pan.

 

Blueberry Mugcake - https://drinkeatrepeat.com.au

Blueberry Mugcake

Blueberry Mugcake - https://drinkeatrepeat.com.auBreakfast in 3 minutes? Yes please.

Vegan, gluten free (if need be), easy.

Kid friendly and super yum.

Yield: 1

Blueberry Mugcake

Blueberry Mugcake
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes

Ingredients

  • 3 tablespoons plain flour, gf if required

Instructions

  1. Cook for 90 secs on high in your micro, leave to cool a minute sonfjngers don’t get burnt!
Salmon & Feta Omelette - https://drinkeatrepeat.com.au

Salmon & Feta Omelette

Salmon & Feta Omelette - https://drinkeatrepeat.com.au

Salmon & Feta Omelette – The PERFECT 5 minute meal for one! Low calorie but filled with good fats to keep you going. Vegetarian options!

Add toast or a wrap for some extra carbs as this is a low calorie option sitting in at about 450kCal.

Yield: 1

Salmon & Feta Omelette

Salmon & Feta Omelette
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes

Ingredients

  • Spray olive oil
  • 3 handfuls baby spinach
  • 2 eggs, beaten
  • 80 g smoked salmon, sliced
  • mushrooms are a good alternative for vegetarians
  • 20 g feta, crumbled

Instructions

  1. Spray a fry pan with olive oil spray, and wilt spinach.
  2. Combine eggs & wilted spinach and pop back in the pan, giving it another spray of olive oil before you do so. Cook on a low heat for long enough for the whole omelette to set before you flip it.
  3. Once done, spread the salmon over one half of the omelette.
  4. Top with feta and fold in half.