This porridge is not what it appears! It is simple and versatile and solid like a slice. It can be made ahead of time for the coming week and is delicious warm or cold. It is loaded with fibre, which can help fill you up for a satisfying breakfast or hearty snack.
These muffins are healthy but tasty! They are high in fibre, including resistant starch from green banana flour and oats and contain no added sugar (apart from that in the choc chips, which you could omit as a preference). They are nut free and perfect for lunch boxes. They can adapt easily to the fruit you have available. I only had 1/2 banana when making this batch so used 1/2 cup tinned pears to make up the rest. If you don’t have green banana flour on hand, you can boost the oats or wholemeal SR flour or swap it for almond meal or LSA.
BarleyMax(TM) is a CSIRO developed grain that has a large number of different fibres, including those with prebiotic properties, which act as fuel to encourage growth and activity of beneficial bacteria in our gut. These cookies incorporate a pre-launch sample of the BarleyMax flour as well as EVOO to boost the good fat content of the cookies. The kids won't know the difference and will be begging for more!
Banana oatmeal pancakes are easy to pre-prepare as breakfast-on-the-go. Oats contain resistant starch fibre which is a type of fibre that selectively feeds your good gut bacteria, helping them to produce good compounds to keep you healthy. Adding yoghurt to the mix gives a protein boost for a post-workout recovery meal.
Most people, even those with the 'windiest tummies' can tolerate a small amount of legumes. We recommend starting with a teaspoon of hummus if you are unsure and gradually increasing the amount to establish your threshold level. Dried legumes should be soaked for at least 18 hours to remove most of their poorly absorbed sugars which are responsible for producing gas. Don't forget to discard the soaking water and use fresh water for cooking.