Monday, 23 July 2012

Foodie pictures

A few people have dropped me messages, asking about what sort of recipes are in my book "Back to Natural Eating."

So I thought it might be helpful to share a few pictures and give an idea of the type of foods I have included.

To start with, I'm sharing a favorite of my mums.

She was so proud of how they turned out that she insisted that I base another photoshoot around them!

These "Sophisticated Breakfast Muffins," as I call them in the book, are a cross between a muffin and a cereal bar (minus the cereals/ grains of course...).

Throughout the book I use natural sweeteners such as honey and dried fruits, always trying to use these sweeter ingredients in the smallest quantities I can.

These little muffins are an exception as they include no general sweetener. The bulk of the mixture provides a crunchy base, with bursts of sweetness coming from chunks of chopped dried fruits.

My mum is an especially big fan of these and was the first to offer to test them out for me.

They worked out perfectly (I think they may have exceeded my own; or maybe that's just because food someone else makes always tastes better?)

Either way, these are perfect for a quick and nutritious breakfast :)


Wednesday, 4 July 2012

Happy 4th July!

For everyone out there celebrating 4th July, I decided to celebrate with this...

Get ready for this Big Hunk O' love...

You might even say I'm all shook up...

... and when you've lost that loving feeling...

... just put on your Blue Suede shoes, grab the king of all sandwiches and Oh Happy Day!


Ok, I'll give it a rest but honestly, this sandwich is good.

Anyway, instead of all the colourful red, blue and white berry based dishes to celebrate today I decided to deviate a little and take a little inspiration from the King of rock and roll.

So here's my take on the Elvis sandwich;

I was mid-way through making this sandwich before realising I didn't have any fresh banana so instead I used banana chips. Also the strawberry jam is completely optional, I just fancied adding it, so you can easily omit without missing out on great flavour!


Pancake bread (makes about 4 fairly large pancakes);
25g coconut flour
3 whole eggs
1 tablespoon butter
1/4 teaspoon bicarbonate soda
75ml water
Pinch of sea salt (I always use sea salt but a small pinch of regular salt would be fine)
Pinch of white pepper

2 bacon rashers
1/2 banana (or a small handful of banana chips)
Peanut butter
Strawberry jam (The jam is optional. I use St. Dalfour)

First make the pancake bread;
  • Mix the eggs, coconut flour, salt, butter, bicarbonate soda and white pepper in a bowl until a smooth consistency is reached.
  • Add the water to the bowl and mix until smooth.
  • Heat a frying pan on medium heat and add a blob of butter to the pan to fry the pancakes in.
  • Once all the ingredients are mixed together, add about 3 large tablespoons of the batter at a time to the frying pan and spread out in a circular shape.
  • Fry until the pancake has cooked on one side and then flip the pancake over to cook on the other side.
  • Once golden brown on both sides, place the pancakes on a plate to one side.

  • Once the pancakes have cooled, spread a layer of peanut butter on on of the pancakes.
  • Add the chopped banana or banana chips and layer on top of the peanut butter layer.
  • Fry the rashers of bacon in a frying pan and, once crispy, layer on top of the banana.
  • Add a thin layer of strawberry jam over the top of the bacon (if desired).
  • Place a second pancake on top.

  • Next, toast the sandwich, either by using a sandwich press, or, if like me, you managed to break your sandwich press, add the sandwich to a frying pan on medium to high heat and press down on the sandwich.
  • After a minute or two, turn the sandwich over and press down to toast the other side.
  • Once toasted, remove from the frying pan, wait till slightly cooled and go, to. town.

All recipes  © Emily Jane's Foods 2012