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Sweet Potato and Zucchini Patties

1 medium sweet potato (peeled and cut into cubes)

1 medium zucchini (grated and excess liquid squeezed out

2 eggs

salt and pepper for seasoning

olive oil for frying

steam the sweet potato until soft and mash (put aside to cool)

combine with grated zucchini

add the eggs and mix until the consistency of a thick batter

add salt and pepper to taste

Heat fry pan and add olive oil

add desert spoon of mixture for each patty

cook until golden and then flip and repeat.

Serve with rocket and baby spinach, sliced avocado and grilled tomato.

Finish with a squeeze of lemon.

Banana and blueberry loaf

1 cup mashed banana

1/2 cup brown sugar

1/4 cup buttermilk (or almond milk)

2 eggs lightly beaten

1/4 cup coconut oil

1 1/3 cups flour (1/3 SR gluten free flour and 1/2 almond meal)

1/2 tsp cinnamon

1 cup fresh blueberries

 

Preheat the oven to 180 degrees.

In a large bowl combine the banana, eggs, oil, sugar and buttermilk.  Add the flour and cinnamon and stir until combined.  Gently fold through the blueberries.  

Cook in a lined loaf tin for around an hour or until the skewer comes out clean.

It's a great afternoon snack with a smear of butter!

For a nut free school lunch box use only GF SR flour and the buttermilk.