Cinnamon crepes with
almonds and berriesCINNAMON CREPES
WITH ALMONDS
AND BERRIES
PREP TIME: 5 MINS
COOK TIME: 10 MINS
SERVES 2 (2 CREPES PER SERVE;
AS A BREAKFAST)75g gluten-free flour
1 tsp ground cinnamon
60g egg
250ml (1 cup) light milk
2 Tbsp almond spread
1 banana, sliced
125g raspberries
Lemon wedges, to serve1 Combine flour and cinnamon
in a large bowl. Add egg and light
milk and whisk well to combine
(until you have a smooth
consistency).
2 Spray a small non-stick frying
or crepe pan with cooking spray.
Heat over medium heat. Once
pan is hot, pour a small amount of
batter into centre of pan and swirl
it to sides of pan in a thin layer.
Cook for 2 minutes. When crepe
has turned brown underneath,
turn over and cook for 1 minute.
Transfer crepe to a warm plate
and cover with foil to keep warm.
Repeat with remaining batter.
3 Divide warm crepes
between 2 plates and
serve with almond spread,
banana, raspberries and
lemon wedges.BREAKFAST
SMOOTHIE
PREP TIME: 5 MINS
SERVES 1 (AS A BREAKFAST)
1 small ripe banana, sliced
11 /2 Tbsp protein powder
or gluten-free protein
powder
140g blackberries, blueberries,
raspberries or strawberries
(or use a mix), plus extra
to serve
125ml ( 1 /2 cup) unsweetened
apple juice
1 tsp honey, to serve
1 Put banana, protein
powder, berries and apple
juice in a small blender or
food processor. Process
until well combined,
adding a little water
if needed to reach your
preferred consistency.
2 Pour into a serving glass.
Drizzle with honey and top
with a few extra berries,
to serve.NUTRITION INFO
PER SERVE 1020kJ, protein 10g,
total fat 1g (sat. fat 0g), carbs
44g, fibre 11g, sodium 49mg- Carb exchanges 3 • GI estimate
low • Gluten-free option
GFOHealth^ T
ip^
This^ is^ a^ great on-the-
go^ smoothie^- fresh^
berries^ are^ p
acked^ full^
of^ vitamins^ and^
antioxidants.70 NOVEMBER/DECEMBER 2019 diabetic living
RECIPES^ &PHOTOGRAPHYIMMEDIATEMEDIAADDITIONAL^ INFORMATION^ALISON^ROBERTS,^SHANNON^LAVERY(DIETITIAN)