Buckwheat Tabbouleh With Goat's Feta - GF, Fructose low option.

Ingredients

• 1 1/3 cups of buckwheat kernals
• 2 cups of boiling water
• 2 Tomatoes
• 1 large bunch of Parsley
• 3 tablespoons of Olive oil
• 2 tablespoons of lemon juice
• Himalyan Salt and Ground Black Pepper
• Red onion ( optional)
• 3/4 cup cubed Goats fetta 
• Love

Directions

Place buckwheat kernel in mortar and pestle and grind them slightly to crack them. Put them in a bowl and pour the boiling water over them and cover for 25 minutes til softened.

In a bowl combine the well drained buckwheat with remaining ingredients mixing well. Chill before serving. Enjoy

Rice Pudding with Goats Milk - GF, Fructose low

Ingredients

• 4 cups of cooked basmati rice
• 2 cloves crushed
• 1 flat teaspoon of cinnamon
• 1 egg
• 1 cup of Goats milk
• Sprinkle with Buckwheat Kernals
• 1 Tablespoon of Maple Syrup
• 1 banana
• LOVE

Directions

Blend rice, cloves, cinnamon, egg,  goats milk and maple syrup  in a Thermomix for 6 seconds on level 9. Then it was cooked for 9 minutes on level 3 at 90 degrees. 

This one was served with banana and a sprinkle of Buckwheat kernels and LOVE. Enjoy

Goat's Yogurt Tzatziki Dip - GF, Fructose low

Ingredients:

• 1.5 cups of Goats Yoghurt ( I used Meredith Dairy- Natural Goats milk Yogurt)
• Small Garlic
• 1/4 continental cucumber
• option is to add other herbs
• LOVE

Directions

I like to blend up the cucumber and the garlic in one tablespoon of the yoghurt and then i mix this thru the other yoghurt so it is not to watery. You can serve this as a yummy dip or serve with lamb or more savoury meal. Enjoy.

Goats Cheese Savoury Muffins - GF, Fructose low

Ingredients:

• 2 1/2 cups of Gluten Free Self Raising Flour
• 250g of Shredded Spinach leaves
• 1 Egg
• 150g goats fetta
• 1/2 cup of chopped tomato
• 1 1/3 cups of Goat's milk
• 90g Nuttelex / ghee
• 1 tablespoon of chopped Dill ( Basil and option too)
• 2 tablespoons of goats cheese
• Olive Oil to grease
• LOVE

Directions

1. Preheat oven to 200 degrees Celius. Brush muffin tray with Olive oil.

2. Sift Gluten fre flour into a bowl . Add Shredded Spinach, fetta, goats cheese, tomatoes Separately mix up Goat's milk egg, dill and butter.Add this mixture to the flour mixture and stir thru.

3.Spoon it into the muffin tray. Bake for 20minutes or until golden. Serve warm or room temperature