I Quit Sugar for Life (20 page)

Breakfast in bed

SERVES

This is the kind of Sunday Start to the Day I dream of a loved one serving me. With a pot of Earl Grey tea.

Separate the eggs and whisk the syrup and yolks with a stick blender. In a separate bowl, beat the egg whites until thick and fluffy, then fold into the yolk and syrup
mixture.

Melt the butter in a 22-cm omelette pan over low heat. Pour in the eggs and sprinkle the berries over the top. Cook over low heat until the base is golden. Transfer the pan to
your oven grill and brown very slightly. The omelette should be firm but a little creamy.

Serve with the mascarpone or yoghurt.

SOLO COOKERS:
look out for individual-sized omelette pans (they exist) to make a solo serve. Note, however, you won’t need
to cook it as long in the smaller pan.

MAKES

In a large bowl, mix together the peanut butter, syrup, coconut cream and coconut oil. Add the salt, coconut flour and quinoa and mix to form a dough. Add a little more coconut
flour if the mixture is too runny to form into balls. Pinch off bite-sized pieces of the dough and roll into walnut-sized balls. Roll each ball in the desiccated coconut to coat. Store in an
airtight container and consume within 3 days.

Baked Variation:

Preheat the oven to 200°C (gas 6) and line a baking tray with baking paper. Flatten the previously prepared dough balls slightly and place on the prepared baking tray. Bake
for 8 minutes or until the cookies are starting to turn golden. Remove from the oven and cool on a wire rack.