This recipe is great if you want to beat the bloat and flatten that tummy as it is wheat free (sometimes the culprit for feeling bloated as wheat can cause some irritation of the gut). Given to me by the lovely Jennifer Irvine, the inspirational founder of The Pure Package and it comes from her new book The Pure Package: The Diet For Food Lovers by Jennifer Irvine, which you can buy from all leading retailers now. It is a recipe that is included in our Post Baby Belly Blitz Programme. Absolutely delicious, beats your usual (and somewhat boring!) cereal.
Preparation time: 15 minutes
Cooking time: 25 minutes
Wheat free (vegetarian)
Preheat oven to 180°C / Gas 4
|1 large apple½ cinnamon stick1 star anise
Pinch grated nutmeg
200ml pomegranate juice
200ml grape juice
|Core the apple, leaving the skin on, and cut into 8 segments. Place it in a heavy-based saucepan with the cinnamon stick, star anise, cloves, nutmeg and pomegranate and grape juices and cook over medium heat for 3 minutes. Remove the apple with a slotted spoon and reserve. Continue to boil the juice and spices for 15 minutes until reduced to a thick syrup, then pass through a fine sieve to remove the spices. Return the syrup to the pan with four of the apple pieces. Cook over a medium heat for 2 minutes. Using a hand-held blender, blitz to a smooth puree. Set aside
|20g jumbo porridge oats
||Meanwhile, sprinkle the oats over a non-stick baking sheet and toast in the oven for 5 minutes. Remove from the oven and leave to cool
|240ml natural yoghurt½ teaspoon vanilla paste
||In a small bowl mix the yoghurt and vanilla paste together
|60g jumbo porridge oats40g brown rice flour1 teaspoon baking powder
100ml apple juice
½ teaspoon ground cinnamon
2 free-range egg whites, at room temp
Groundnut oil, for oiling
|Place the oats, rice flour, baking powder, apple juice and cinnamon in a food processor and blitz to a smooth paste. Transfer to a mixing bowl.In a clean, grease-free bowl, whisk the egg whites until soft peaks form. Using a large metal spoon, carefully fold the egg whites into the pancake paste, keeping as much air in the mixture as possible.Heat a large non-stick frying pan over a medium heat. Brush with oil and drop a large tablespoonful of batter per pancake into the pan. This will make pancakes about 6cm across, so you can make 4 at time. Cook for about 2 minutes, until small bubbles appear on the surface, then turn and cook for a further 2-3 minutes until golden. Transfer to a warmed plate and cover with kitchen paper while you make another batch. You should have enough batter for 8 pancakes.
|To Serve:110g blackberries60g raspberries
4 sprigs mint (optional)
|Either stack the pancakes together on a serving dish or arrange two on each plate. Pour over the pomegranate and apple puree and top with the vanilla yoghurt. Spoon over the reserved poached apple segments and sprinkle the blackberries, raspberries and blueberries around the plate. Scatter over the toasted oats and decorate with the mint, if liked.