Healthy Gluten-Free Pikelets

Often after picking up my girls from two different schools we don't get home until about 4pm, and it's tempting to reach for packaged food as a quick option. I was determined to come up with ideas that were healthy, quick, easy and that my girls would actually eat without complaining. These pikelets tick all the boxes. They are high in both protein and whole grains, and so simple to prepare that I can have them on the table ready to eat almost by the time the girls have unpacked their school bags. They are basically sugar free because serving with a sweet topping like jam or honey is more than enough to sweeten them up.

What you will need:

• 1/2 cup sweet sorghum flour
• 1/2 cup almond meal
• 2 teaspoons of baking powder
• 1/2 cup plus 2 tablespoons of dairy free milk (I used a mix of soy and almond)
• 2 teaspoons of maple syrup
• 1 egg
• Vegetable or rice bran oil, for cooking

What you need to do:

1. Add the flour, almond meal and baking powder to a mixing bowl and mix together.

2. Add the milk, egg and maple syrup to the bowl.

3. Whisk until all ingredients combine to form a fairly thick batter.

4. Heat a frying pan and add a small amount oil.

5. Add spoonfuls of the mixture to the pan. Cook until bubbles appear and then flip and cook for a minute or so more on the other side. Remove to a serving plate.

6. Continue until you have used all the mixture. You will need to add more oil throughout the process. 

7. Serve with honey, jam or your favourite topping.

Lentil and Broccolini Salad

This delicious and tasty salad is quick and easy to prepare. It can be eaten either warm or cooled and is perfect to take along to barbecues or picnics. While it is an excellent side dish, it can also be enjoyed as a meal on its own. High in iron, vitamin C and protein it's definitely a superfood salad.

What you will need:

For the salad

• 3 - 4 bunches of broccolini, cut into 5cm pieces
• 2 400g tins of lentils, rinsed and drained
• 1 punnet of orange or red cherry tomatoes, cut into halves
• 1/3 cup pistachios, roughly chopped
• 1 teaspoon of fennel seeds

For the dressing

• 2 tablespoons of olive oil
• 2 teaspoons of lemon juice
• 2 teaspoons of balsamic vinegar
• 1/2 teaspoon of sugar
• 1/2 teaspoon cumin
• Salt and pepper to taste

What you need to do:

1.   Add all the dressing ingredients to a jar and shake well to mix. Alternatively, whisk in a small jug.

2.   In a hot pan, cook the chopped pistachios until very slightly browned. Set aside in a small dish to cool.

3.   Place the drained lentils into a salad bowl.

4.   Heat some oil in a pan and gently fry the fennel seeds for about 30 seconds. Add the broccolini pieces and cook gently for a few minutes, adding a splash of water to the pan. You want the broccolini to still be firm. Remove from the pan and add to the salad bowl with the lentils.

5.  Very quickly toss the cherry tomatoes in the hot pan and cook for about 30 seconds before adding to the salad bowl.

6.  Add two thirds of the roasted pistachios to the bowl. Just before serving, pour the dressing over the salad and toss well. Sprinkle the remaining pistachios on top.