Sometimes one just wants finger food, and pikelets topped with whipped cream, a drizzle of maple syrup and maybe some berries just hits the spot. So simple to make too!

Method: Use the Healthy Pancakes recipe, except up the xanthum gum to 1/2 tsp, and swap the oat flour for buckwheat flour (this second part is optional).

Melt some butter in a non-stick frying pan, and add a spoonful of the mixture at a time, forming 3 or so separate pikelets in the pan at a time. Cook until brown on the bottom, and which time the first bubble or two should have burst on the top, and then carefully flip over and brown on the other side. Move to a plate, add toppings and devour! (Or keep in the fridge and use as needed).

Wanting some baked treats my amine & glutamate intolerant daughter could enjoy in her lunchbox, I modified some recipes for zucchini brownies I found online. This turned out really well - quite cake-like in texture, and tasty.

Ingredients:
1/2 cup sunflower oil (use olive oil if you're not intolerant)
3/4 cup Stevia blend sugar substitute
2 tsp pure vanilla extract
2 cups rolled oats, ground to flour in a food processor (or any wholemeal flour)
3 tsp baking powder
1/3 cup carob powder (or 1/2 cup cocoa if preferred - contains amines)
1 egg
2 cups finely shredded zucchini - Don't squeeze out any liquid.
(2 zucchini is about perfect; use the smaller side of the grater.)

Method:
Preheat oven to 175C. Oil a slice tray and line with baking paper.
Mix together the oil, stevia blend and vanilla until combined and smooth.
Add in oat flour, baking powder, and sieved carob powder and mix until well combined. It will be dry, but that is fine.
Add lightly beaten egg and grated zucchini. Mix by hand until combined - don't overdo it.
Spread evenly into slice tray and bake for 15-25 mins. The top should look cooked. A skewer will come out with moist bits on it, for a brownie finish. Cook until skewer clean if you want a more cake-like finish.

Optional icing (it really doesn't need it):
Mix 1 TBSP carob powder with 2 TBSP tahini, 3 TBSP pure maple syrup and water to thin

It seems to simple to be true - brown bread with four ingredients, 2 minutes prep time, no rising and 40 mins to cook. Well, it is true - this simple, tasty bread is quick and easy to make.

Ingredients:
2 parts rolled oats (I used an empty 1kg yoghurt tub to measure mine, filling it once)
1 part unsweetened natural yoghurt (I used 500g)*
pinch salt
2 level tsp baking soda

Method:
Mix all ingredients in a bowl until well combined. Press into a non-stick loaf tin, or a loaf tin oiled and lined with baking paper. Bake at 180C for 40-45 mins, until a skewer comes out clean. Allow to cool completely before cutting as needed. Store in a sealed plastic bag.

*For a dairy-free alternative, use 2 tsp baking powder instead of soda, and almond or coconut milk instead of yoghurt. Baking soda requires yoghurt or cultured buttermilk to work.
*Yoghurt is the most expensive ingredient in this loaf - making your own will bring the cost down considerably.