Chemist Warehouse Catalogue - 07/04-20/04/2022 (Page 31)

the house of wellness b1 hot cross buns allows the spices to shine and keeps the buns moist for days ingredients • finely grated zest of 1 orange for the crosses • 2 tsp buckwheat flour warm • 2 tsp oil of choice for the add-ins 1 sachet dried yeast • 2 tbsp good quality dried peel thick but flowing paste • 1 cup fine brown rice flour • 2 tbsp dairy-free chocolate chips for the glaze • 1 tbsp ground nutmeg • 150g light or dark brown sugar • 20g psyllium husk the night before place the warm milk and sugar in a small bowl and whisk to combine sprinkle the and orange zest in a large bowl and whisk to refrigerate overnight seedy no-bake breakfast bars mixture into 8 or 9 portions and quickly roll into nav tangibly risen and feel light and puffy to the touch crosses on to the buns using even pressure and motion bake buns for 25-30 minutes or until lightly browned and minutes before eating intolerance- friendly kitchen ingredients • 2 cups puffed buckwheat or rice 14 cup sunflower seeds • 2 tbsp chia seeds seed butter melting edited extracts from intolerance-friendly kitchen by georgia mcdermott published by penguin random house australia rrp $34.99 georgia mcdermott ingredients • 1 cup fodmap-friendly milk of choice • 2-3 tsp light brown sugar • 2-3 tbsp sorghum flour oatless porridge combine the dry ingredients in a large bowl for extra flavour dry toast them in a large all wet ingredients in a small saucepan place over a medium-low heat and cook stir thoroughly to coat all dry ingredients line a 16cm x 26cm baking tin with plastic into a prepared baking tin and use the cut slice into 12 bars and store in an airtight container for up to 2 weeks over a medium heat until the butter has melted and milk begins to bubble whisking continuously slowly add the sorghum flour until well combined do not worry if there are some small lumps - they are what makes this so texturally similar to oat continue whisking until the porridge reaches your preferred porridge toppings gluten free vo - exteoizoicw