PEANUT BUTTER AND BANANA COOKIES
So healthy and absolutely delicious. Nothing to feel guilty about.
2 ripe bananas
¾ cup of peanut butter
1 ½ cups of dessicated coconut
pinch of cinnamon powder
pinch of salt
1 teaspoon of honey

Mash bananas.
Add all other ingredients.
Roll into small balls.
Flatten with a fork.
Bake at 180 ºC for 20 minutes.
Recipe and Photo: Yasmeen Ibrahim

BREAKFAST ROSTI
However I find them too heavy for breakfast. We will have as a brunch or evening meal with salad.
The Rösti itself is seriously yummy so I make extra and keep in fridge. My daughter loves them hot or cold just as they are. I hope you enjoy them too.

2 medium potatoes peeled and grated (i peel and slightly parboil, cool and then grate)
1 small onion peeled and grated (i like onion so I double)
125 g gluten free flour
5 ml baking powder
Salt and ground black pepper (i add Italian herbs)
2 eggs beaten
250 g chopped bacon fried and drained on paper towel OR you can substitute the bacon with mushrooms
100g cheddar cheese grated
60 ml chopped fresh parsley
Oil for drying
Poached eggs for serving

Combine grated potato and onion in a bowl.
Sprinkle over the flour,baking powder and seasoning to taste and mix through.
Add the eggs and mix well.
Fold through the bacon,cheese and parsley.
Heat a little oil in a frying pan. Drop spoonfulsof the mixture into the pan.
Flatten with the back of a spoon (so they are not too thick).
Fry over medium heat until golden brown, then turn and cook until golden brown on the other side.
Drain on paper towel.
Serve topped with a poached egg.
Recipe and photo:  Diana Faith Du Plessis-Swart

PEANUT BUTTER AND BLUEBERRY LOAF (GLUTEN FREE)
The original recipe is a Gluten Free recipe so I will type it as it is in the magazine and will put my replacements in brackets where I changed:
2 cups almond flour (I used normal cake flour)
2 teaspoons baking powder
pinch salt
1/2 cup honey (I used syrup)
1/4 cup canola oil
1 teaspoon vanilla
2 large eggs
2/3 cup sugar free peanut butter (I used normal)
1 cup almond milk (I used dairy milk)
1 tub coconut chunks, shaved (I used fine coconut)
1 punnet blueberries (400 g)

Preheat oven to 180ºC. Sift flour and baking powder together. Add salt and set aside. Combine honey, oil, vanilla, eggs, peanut butter and milk. Mix wet ingredients into flour mixture. Fold through half the coconut and blueberries. Pour batter into lined loaf tin. Bake for 20-30 minutes then scatter remaining blueberries and coconut over. Bake for 45 minutes more or until skewer inserted into centre comes out clean Serve hot with butter and drizzle of honey.
Recipe and photo: Zelda Ellis

LOW CARB – GLUTEN FREE CHICKEN PATTIES
I’ve used a big pack of chicken breasts (18) and it yielded 20 patties of 100 g each.
4 tablespoons full cream yogurt
1 tablespoon curry paste
1 tablespoon chopped garlic
5 ml red chili, chopped
pink salt
black pepper

I’ve blitzed the chicken breasts in the food processor to mince and mixed in the flavourings. The patties do not need anything to make them stick together. They are easy to handle. Weigh out 100 g portions and make frikkadels. Pat them to form patties when putting in the pan to fry. Fry in fat or oil of choice. 7 mins, 4 patties at a time, turn halfway. Wrap well and freeze, ready to use.
Recipe posted by Louise Groenewald
Photo: Louise Groenewald

GLUTENVRYE SKONDEEG MET KAAS
(vir gebruik op vleispastei)
450 g glutenvrye bruismeel (beskikbaar by apteek of gesondheidswinkel)
½ koppie amandel of klappermeel (het amandelmeel gebruik)
½ koppie gerasperde Parmesan
½ koppie gerasperde Cheddar of Mozzarella (het Cheddar gebruik)
100 g gesmelte botter
400 ml water
60 ml olie
1 eier
2,5 ml sout
Kruie na smaak (gemengde kruie werk goed)
Gerookte paprika vir bo-oor sprinkel

Voorverhit oond tot 170°C.
Sit al die droë bestanddele in mengbak en meng. Gooi al die nat bestanddele by en meng goed met deeghak as jy elektriese menger gebruik. Die deeg is nogal nat en sag. Skep die sagte beslag bo-op die gaar koue vleis in 2 liter oondbak, maak bokant gelyk en sprinkel met gerookte paprika en nog kaas indien verkies.
Bak vir ongeveer 45 min of tot die kors goudbruin en deurgebak.
Nota: Ek kan regtig hierdie aanbeveel. My gesin het dit terdeë geniet en nie eers besef dit was ‘n meel alternatief tot ek dit genoem het.
Resep en foto: Elasbie Templeton

LEMOEN EN AMALDELKOEK (GLUTENVRY)
2 lemoene
1 koppie strooisuiker
200 g amandelmeel
2.5 ml bakpoeier
6 groot eiers
sap van halwe suurlemoen

Oond 160ºC, smeer losboompan en voer met bakpapier.
Kook heel lemoene (skil en al) vir so 30 min tot sag in water.
Sny in helfte en haal pitte uit.
Sit lemoene, suiker, amandelmeel, en al die ander bestanddele in voedselverwerker en maak fyn/meng.
Gooi in pan en bak vir 40 tot 45 min tot bruin en gestol.
Versier met roomkaasversiersel of bedien met skep mascarpone en neute.
Resep geplaas deur Retha Sorum Burger

GLUTEN FREE FISHCAKES
These are gluten free fishcakes I made:
300 g fresh or frozen skinned white fish, such as hake
1 whole clove
2 black peppercorns
1 bay leaf
1 large potato, peeled and cubed (250 g)
10 ml canola or olive oil
½ small onion, peeled and finely chopped (25 g)
50 ml chopped fresh parsley
2,5 ml salt or to taste
2,5 ml mustard powder
(I added 5-10 ml Italian herbs)
freshly ground black pepper, to taste
a pinch of dried thyme or fennel (optional)
2 medium eggs
25 ml water
75 g salted potato chips, crushed (i can only use Lays salted)

Simmer the fish and spices in a little water for 10-12 minutes, until the fish changes colour and flakes easy. Drain and flake the fish with a fork.
Boil the potato cubes in water until cooked. Drain, mash and add the flaked fish.
Heat the oil and fry the onion until translucent. Add the fish mixture together with the parsley and seasoning.
Beat one egg and add it to the fish mixture and stir to mix. Divide the fish mixture into 6 portions and shape into fishcakes. Put on a shallow plate and refrigerate for 30 minutes.
Preheat the oven to 180°C.
Beat the second egg together with the water. Roll the fishcakes in the egg and then in the crushed potato chips. Put on a greased baking tray.
Bake for 30-35 minutes until the fishcakes are golden and cooked.
Photo: Diana Faith Du Plessis-Swart
Recipe posted by Diana Faith Du Plessis-Swart

COCONUT LEMOM CAKE WITH STRAWBERRY CHIA JAM
The cake is gluten free and no cane sugar was used – perfect for gluten intolerance or if you are following the low-carb diet.
Cake
100 g almond meal/flour
100 g desiccated/shredded coconut
2 teaspoon baking powder
2 tablespoon granulated sweetener of choice or more, to your taste
1 teaspoon psyllium husk
55 g butter melted
3 eggs – medium
2 lemons zest and juice (about 60 ml)

Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together.
Add the melted butter into the centre and mix gently.
Add the eggs, mix.
Add the lemon juice and zest. Mix, then pour into a greased and lined ring tin.
Bake at 180 degrees C for 25-30 minutes.

Recipe for the jam:
2 cups chopped fruit ( in this picture we have used strawberries)
1 to 2 tablespoons lemon juice, to taste
1 to 2 tablespoons honey, agave, maple syrup, sugar-substitute, or sugar, to taste
2 tablespoons chia seeds, plus more if needed

Prepare the fruit as needed: Remove stems, pits, seeds, and skin, as needed. Chop large fruits into small pieces. Berries can be left whole.
Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.

Off the heat, stir in 1 tablespoon of the honey and lemon juice.
Taste and add more honey or lemon juice to taste.
Stir in the chia seeds.
Let stand 5 minutes, until thickened: This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.

Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.
Photo: Hailey Bunge

MARGO SE ONTBYT MUFFINS
3 peppers, fyn gesny
1 ui, gerasper
1 pak mushrooms, gerasper
2 tamaties, fyn gesny
1 pakkie diced bacon
12 eiers geklits

Meng al die bestanddele behalwe eiers in ‘n mengbak
Skep lepels vol in kolewyntjie pan.
Klits eiers apart in n bak of beker.
Gooi geklitste eiers bo oor pepper mengsel.
Moet nie te vol gooi nie, anders bak dit oor.
Bak vir so 20 min in ‘n 180°C oond.
Jy kan bietjie gerasperde kaas bo-oor strooi voor jy dit bak.
Resep geplaas deur Margo Theron
Foto: Margo Theron

GLUTEN FREE RUSKS
Bowl 1 .. mix together
600 ml buttermilk
4 eggs
1 Cup  sugar

Bowl 2… mix
1/2 C currants
1/2 C pumpkin seeds
2 C gluten free cornflakes

Bowl 3 … mix together
1 C oil
225 g melted butter

Bowl 4 . sift together in a big bowl
3 1/2 C white rice flour
6 1/2 C Gluten free plain flour
10 tsp xanthum gum
10 tsp baking powder
3 tsp salt

Take the flour mix  and add seed mix and fold through. Make a well in the middle and add the egg mix and the oil mix. Stir through, then knead gently with your hands. It should be a soft dough. Once mixed, roll into slightly-bigger-than-golf-ball sized balls and place nestled into tins lined with baking paper.
Bake for about an hour and ten minutes at 180 degrees Celsius (until golden on top).
Remove from tins and gently halve each ball, using a fork.
Place on trays and dry again at 100 degrees Celsius for 2-3 hours, until nicely brown and dry.