This is an excellent replacement for bread or wheat products.
In a mixing bowl measure:
- 1 ½ cups (375 ml) oatmeal
- 1 ¾ cups (450 ml) oat milk (sold in heath food shops)
- ¼ cup (60 ml) coconut oil
- 1 grated apple (not the skin)
- 1 tsp. (5 ml) Vanilla
- ½ teaspoon (2.5 ml) baking soda
Mix well, then add:
- 1 cup (250 ml) oat flour (you could grind oats in a coffee grinder to make flour)
- ½ tsp. (2.5 ml) Sea Salt
- Handful of raisins (optional)
- 3 tsp. (15 ml) Baking powder
Stir well and spoon onto a hot grill or frying pan, turning when bubbles appear on the dough and the pancake is golden brown. Do not stir mixture more than once as you lose the effect of the baking powder.
Drizzle a little pure lemon juice over the pancake and then put some applesauce or a tomato or some fresh berries or fruit on it.
Apple Sauce: 4 grated apples (no skin) in a ¼ cup of water. Bring to boil and let simmer for 10 minutes, add a little cinnamon and put in refrigerator (not candida friendly)
Budwig Soda Bread
- Preheat the oven to 220 C / 350 F
- 500g (4 cups) of Spelt Flour (organic is much tastier and recommended)
- 1 tsp (5 ml) of Celtic sea salt
- half tsp of baking powder
- ½ tsp (2.5 ml) of baking soda
- 1/4 cup (1.2 ml) of coconut oil
- 1 cup (250 ml) of kefir or yogurt (add ¼ cup (60 ml) more if mixture seems too dry)
1. Mix dry ingredient in mixing bowl
2. Add 1/3 cup (90 ml) of cold-pressed sunflower seed oil or olive oil and kefir, mix quickly to a soft dough.
3. Divide into 2 parts
4. Place into 2 oiled loaf pans
5. Bake for 25-30 minutes or until center is cooked (try putting a knife through and if nothing sticks to it it is cooked)
Soak some flaxseeds in water for 5-6 hours. Then drain the seeds. Keep the seeds in a plate and then dry them under a ceiling fan for a few hours. Then put dried, but still moist flaxseeds in plastic sprouter or hung in a cloth overnight. You get very very tasty sprouts.
Low-Carb Breakfast Recipe
– from Hannelore Volkman, Fillmore, New York
- Mix in blender: 1/2 cup (125 ml) oat milk
- 1 apple or any fruit
- 1 small handful nuts
- 1 small handful dates
- Blend well on high and add 3 tablespoons (45 ml), Vita Flax.
- 1 cup (250 ml) of oats (organic is better)
- Boil in your almond or oat milk
- Add stevia or a little honey for extra sweetness if required or a few raisins
You can have this for breakfast or dessert, hot or cold.
- Boil plain brown rice (organic if possible) and drain.
- Add your almond or oat milk.
- Add some cinnamon, raw chocolate
- 5 cups (1250 ml) wholemeal spelt flour (organic if possible, much tastier and highly recommended)
- 3 cups (750 ml) millet flour or white spelt flour or whole wheat flour
- If you want to use whole grains only, use at least 3/4 whole wheat, spelt and/or Kamut, and up to 1/4 or so rye or other grain flour. Whole spelt actually makes a great light loaf.
- 2 tablespoons (30 ml) of coconut oil
- 2 teaspoons (10 ml) Himalayan or sea salt
- 3 drops of stevia
- 1 cup of mother (250 ml) (flour, water, and bit of honey left to ‘brew’ for a few days in a warm spot) keep in a jar in
fridge, not freezer.
Mix everything up with enough warm water to make wet, but not runny dough, about 2 cups, depends on flours, experiment a bit here.
Leave to rise overnight.
Set some ‘mother’ aside in jar for next time in the fridge.
Pour rest into oiled, floured bread tin and let rise again then bake in low heat for about 1/2 hour then turn around so it doesn’t burn, then continue for another 15 mins.
Let cool before slicing (if you can wait that long 🙂 or it won’t cut properly.
If you missed Part 1 of this series, take a look at the following post: Budwig Diet Recipes – Breakfasts – Part 1
If you would like to see other recipes including salads, dips, main meals, please view the main Budwig diet recipes page.
Image Courtesy of Stacy Spensley