So we all know how to make scrambled eggs on toast. The point of this recipe is to show you that going free from does not mean that you have to sacrifice your favourite and most simple of recipes. You simply have to substitute…
Splash of soya milk
Salt and pepper to taste
Coconut oil for cooking
1. Heat a knob of coconut oil in a pan until liquified.
2. Beat your eggs and add a splash of soya milk.
3. Heat your eggs, stirring continuously for that lovely creamy texture.
4. Toast your millet bread and spread thickly with soya spread.
5. Salt and pepper for taste.
Eggs are nutritional powerhouses and we love them! They have high protein levels, containing all of the essential amino acids as well as many vitamins and minerals.
If you have a sensitivity to egg, try quail, duck or goose eggs as they are becoming more widely available in local farm shops, green grocers and butchers.
Millet bread is our Bee Free replacement bread. OK, so we are never going to get a lovely, fluffy loaf when eliminating wheat, gluten and yeast but the health benefits we think outweigh this.
Why is this bread good for you?
Millet is a gluten free grain. It is actually a small-seeded grass that is an important crop across Africa and Asia. Due to it’s health benefits it is slowly making its way towards Europe and hopefully will be a staple grain in years to come.
Millet is rich in iron, phosphorous, B vitamins, Calcium, Potassium, Magnesium and Zinc. It’s high fibre content leaves you feeling fuller for longer and also makes it a gentle grain which is easily digestible for people who suffer from IBS and IBD. It’s low simple sugars mean that it has a low glycemic index and has proved to maintain lower blood sugar levels than wheat and rice. It’s high protein content makes it a substantial addition to a vegetarian or vegan diet. It also acts as a pre-biotic which means that it feeds the good bacteria in your gut.
This bread also contains buckwheat. Rest assured, buckwheat DOES NOT contain wheat… the name is misleading. Buckwheat is actually a fruit seed that is related to rhubarb and sorrel.