Recipe of the Month

ImageMuffins

Healthy Breakfast Muffins:

(gluten free, great for the kid’s lunchboxes)

Ingredients:

80 g Buckwheat

50 g Brown Rice

70 g Millet

20 g chickpeas

20 g Tapioca Starch

150 g maple syrup

3 tsp baking powder

2 tsp cinnamon

lg pinch of sea salt

 2 lg carrots (roughly cut)

50 g sultanas

1 handful sunflower seeds

1 handful peppita seeds

2 apples – quartered

1/2 zucchini, roughly cut

3 free ranged organic eggs

40 g coconut oil

40 g macadamia oil

1/2 tsp vanilla extract

Method: Add grains and tapioca starch to Thermamix or other strong mixer, mill for 1 min on speed 9. Set aside.

Place carrots, apples & zucchini in TM and grate 3 sec on speed 7-8.

Add remaining ingredients. Combine on interval setting for 20 – 30 sec.

Spoon mix into muffin trays and bake in a 180 degreeC oven for approx. 20 min.

Makes 18 muffins

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Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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