Day 3: Breakfast

OATY CHOCOLATE HOTCAKES

• olive oil spray, for cooking
• 2 2⁄3 tbsp gluten-free plain flour
• 2 tbsp raw (natural) rolled oats
• 1⁄2 tbsp raw unsweetened cocoa powder
• 1⁄4 tsp ground cinnamon
• 1⁄4 tsp baking powder
• 40ml high-calcium, lactose-free skim milk
• 1 tbsp small egg, lightly beaten
• 100ml lactose-free natural yoghurt
• raw unsweetened cocoa powder, extra, to serve

COCONUT BANANAS

• 1 banana
• 1⁄4 tbsp desiccated coconut
• 1⁄4 tbsp LSA
• lemon juice, for brushing

• Place the gluten-free flour, oats, cocoa, cinnamon and baking powder in a bowl and whisk to combine.
• Mix together the milk and egg, then fold into the oat mixture. Leave to stand for 10–15 minutes.
• Preheat the oven to 100°C (80°C fan-forced) and line a baking tray with baking paper.
• Heat a large non-stick, heavy-based frying pan over low–medium heat, then spray with oil.
• Pour the batter into the pan in batches. Smooth the tops gently to spread the batter out a little and cook for three minutes or until bubbles start to appear on the surface; reduce the heat to low if they brown too quickly. Turn and cook on the other side for 2–3 minutes until puffed and cooked through.
• Transfer to the lined tray, cover loosely with foil and keep warm in the oven while you cook the remaining hotcakes. You should have enough batter to make two in total.
• Just before serving, make the coconut banana. Peel and cut the banana into thick slices.
• Combine the desiccated coconut and LSA, then brush the sliced banana with lemon juice and press to coat in the coconut and LSA mixture.
• Serve 2 hotcakes, topped with the coconut banana and yoghurt, and dusted with extra cocoa.

Healthy Snacks

• 1 slice of Helga's Prebiotic range of bread + 40g nut butter
• 40g of most nuts
• 1 tub natural yoghurt + 20g chia seeds

*Allow for up to 3 serves from your healthy snack list each day.