Flip Over to Gluten Free Breakfasts

    Our Favourite Smoothie

    Buckwheat Pancakes with Cashew Cream and Maple Syrup

    Chia Besan Pancakes


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    Chia features in all the breakfast recipes. It is high in omega 3's, protein and improves stamina. It is considered a super-food.

    Our Favourite Smoothie
    Raw, Dairy and Gluten Free


    2 tbsp Chia
    4 tbsp Sunflowers Seeds soaked in water for at least an hour.
    1 Banana
    1 tbsp un-hulled Tahini
    ½ tsp Cinnamon
    4 cups Rice Milk
    1 pinch Celtic Salt
    1 tbsp Flax Oil
    1 tbsp Raw Cacao Powder

    Place all ingredients in a food processor and blend until smooth.

    Buckwheat Pancakes with Cashew Cream and Maple syrup
    Gluten and Dairy Free


    While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel. Its name is supposedly derived from the Dutch word bockweit, which means "beech wheat," reflecting buckwheat's beechnut-like shape and its wheat-like characteristics. Buckwheat is a slow-releasing carbohydrate containing selenium and zinc. The body can utilize 74% of the available protein of Buckwheat and when compared to meat contains no fat, is gluten free and contains all eight essential amino acids. Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure.


    1 cup buckwheat flour
    1 tsp Cinnamon
    6 Dates - pitted and soaked for 2 hours
    ¼ tsp celtic salt
    1½ cups water
    Rice Bran oil for cooking

    Maple Syrup or Honey

    To Make the Pancakes

    Combine all ingredients, whisk until smooth and set aside (the mixture). Heat a non-stick pan and watch-video-webadd a tablespoon of Rice Bran Oil. Pour in ½ cup of the mixture into a pan. When bubbles appear flip over, cook for a minute then put onto a plate and keep the oven until you have the required quantity.

    Place the pancake on the plate, add the cashew cream and maple syrup or honey and enjoy

    Chia Besan Pancakes..
    Cluten and Dairy Free


    The Chickpea has a long history as a food for humans. It is believed to have originated in Turkey and found its way to the Mediterranean.

    Besan, or Chickpea flour is a great substitute for eggs, it's high protein content works as a binder just like eggs. Chickpeas are a staple food for a third of the world's population and their primary source of protein,

    Chickpeas are a legume which when grown as a crop replenish the soil with nitrogen. They are grown in Australia so you can support your local grower by buying their product.

    All legumes have an alkaline reaction in the body after the process of digestion, unlike animal products, which have a high concentration of acid forming elements. The blood must remain at an alkaline level for the body to be capable of natural self defense against illness and disease.


    1 cup Besan Flour
    2 tbsp Chia - soaked in water for an hour
    2 cups water
    ½ Lemon - squeezed
    1 level tsp Sage, ground.
    ¼ tsp Celtic Salt
    Rice Bran Oil for cooking

    Virgin Olive Oil, fresh Tomato and chopped fresh Basil Leaves for garnish

    To Make the Pancakes

    Place Chia and Besan and other ingredients in a bowl and gradually add water, whilst stirring constantly with an egg whisk. Mix well. Set aside for 20 minutes. Stir again before pouring into pan.

    Heat a non stick fry-pan. Pour a little Rice Bran Oil in the pan. When the oil is hot, pour in enough mixture to just cover the bottom of the pan. Continue cooking until bubbles start to appear all over the pancake then flip it over. Cook for a further minute then flip out onto a serving plate . Place pancake on a serving plate and keep warm in the oven. Repeat for remaining pancake mix.

    Add the olive oil tomatoes and chopped basil leaves and enjoy.


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