150g (1 1/2 cups) rolled oats

55g (1/3 cup) sultanas

30g (1/3 cup) flaked almonds

250 ml (1 cup) milk - can we substituted for coconut or soy milk

250 g (1 cup) natural yoghurt

1 apple, grated

150g berries

1 banana, sliced

1 t nutmeg

1 t cinnamon

sprinkling of coconut

Honey (optional)

Mix the oats with sultanas, almonds, milk and yoghurt. Refrigerate overnight. In the morning add apple, berries and banana. Add honey to taste and more milk or yoghurt if needed to adjust consistency; it should be moist, but not runny. Sprinkle cinnamon, nutmeg and coconut on top.

·      

BALI LOVE CAKE
Serves 8 - 10
Cooking Time Prep time 15 mins, cook 35 mins (plus cooling)

360 gm (3 cups) almond meal
220 gm (1 cup) raw sugar
220 gm (1 cup) brown sugar
120 gm unsalted butter, softened
2  eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg
45 gm (¼ cup) Pistachios. crushed
 
Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter spring form pan, gently pressing to evenly cover base.

Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week.

 

Citrus polenta pancakes with Mango and pineapple compote

This is a great pre surf pick me up and takes beautiful. Ideal for those watching their gluten.

1/2 cup polenta
Pinch salt
175ml boiling water
1 egg
1/2 cup milk
1 orange, zest and juice
30 g gluten free flour
30g melted butter
Butter or sunflower oil for frying

Mix together all dry ingredients.
Beat the egg, then add in the melted butter and milk.
Fold in the dry ingredients. Mix until just blended. Fold in the orange juice and zest.
Allow to rest for 10 minutes before frying.
Melt some butter or oil in a skillet on medium high.
Dollop in about 1/2 cup of batter. Wait for the bubbles to appear and begin popping, then flip over the pancake. Cook until browned.

Mango and pineapple compote

1/2 cup orange juice
2 vanilla beans, split
1 cinnamon stick
1 cup mango, peeled and chopped
1 cup pineapple, peeled and chopped
Zest and juice of 2 oranges
2 tablespoons dried berries

Gently heat orange juice and zest with vanilla and cinnamon.
Allow to simmer and reduce slightly.
Add peeled fresh fruit and dried fruit and simmer gently until all of the fruit have softened a little.

Enjoy!