GF Sugar-Free Pancakes, Workouts & a Relaxed NYE | Hello, 2018! | What I Eat #53

I had a really relaxed and wonderful New Year’s Eve and Day with friends and family. It honestly couldn’t have gone much better — I didn’t want a loud NYE this year and I had such a great day of eating, plus working out. It was a gorgeous start to 2018 and I hope it means more good things.

People mentioned: Dana Zubari | Mahmood Janahi

Fluffy, GF & Sugar-Free Pancake Recipe | Gooey Oat, Pecan & Raisin Cookies Recipe


As always, bilafiya
(well wishes and wellbeing)

Fluffy, GF & Sugar-Free Pancakes

I woke up late on New Year’s Day, and lazed around in bed wondering what I could whip up for breakfast that would make for a nice brunch for my family and I. Once pancakes popped into my head, there was no getting them out — especially as a I rarely have them. This recipe, though, is a favourite because it’s devoid of any sugar, just naturally sweetened with a banana.

ingredients for gluten free banana pancakes shown banana chocolate chips eggs buckwheat flour and soy milk

Keep scrolling for the recipe

The best thing about this recipe is how simple it is. You just whisk the wet ingredients together (including the banana), then add in the dry.

Once your mix is done, you can add whatever you like, whether its chocolate chips as we went for on New Year’s Day, or my usual mix of handful of walnuts or blueberries.

Fluffy, GF & Sugar-Free Pancakes
Gluten-free, vegan (if egg subbed out) and naturally sweetened, these are a great weekend brunch recipe that I love whipping up
Recipe type: Breakfast
Serves: 9
  • 1 cup buckwheat flour*
  • 1 mashed banana
  • ½ cup soy milk**
  • 2 eggs (or flax egg)
  • 2 tbsp melted coconut oil
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • ⅓ cup chocolate chips (optional)
  1. The recipe is simple! Whisk your wet ingredients together (including the banana), then add in the dry.
  2. Once your mix is done, you can add in the chocolate chips if you're choosing to indulge, but I usually prefer to add in a handful of blueberries and walnuts.
  3. Once the mix is ready, use a cup-measurement to scoop them out if you want uniform pancakes. I use a ¼ cup and it usually makes 9 or 10.
  4. Once you see bubbles begin to form, flip your pancake over and cook the other side. Usually this takes 2-3 minutes per side on a medium heat.
* You can use plain flour if you like, spelt flour and rye flour are also good options

** You can substitute with whichever milk you prefer

Stack those babies up and enjoy! My brother chose to have his with Nutella and sliced banana, whereas I preferred to have blueberries, banana, and maple syrup drizzled over mine.

Whichever topping you chose, these fluffy, delicious pancakes will go down a treat! Ready in minutes and hugely satisfying, I find they really keep me happily full for hours. If you, like me, make them for yourself alone sometimes, the best way to heat these up is actually by popping them in a toaster for a bit, rather than a microwave. You keep the crispiness that way!

As always, bilafiya
(well wishes and wellbeing)

Rice & Mushroom Salad | Meal Prep

I’d say at least 90 per cent of the meals I make can be used as meal prep, and are easy enough to divide and store either in the fridge (which is what I usually do) or freezer for the week.

This recipe is particularly easy to throw together, delicious and vibrant to the eye. It’s gluten-free and can easily be made vegan by substituting the boiled egg for another form of protein — I’d suggest either tofu or beans.

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You will need:
GF, can be vegan

  • A handful of button mushrooms, sliced
  • One red onion, diced
  • Half a hot pepper (I used habanero)
  • Two cloves of garlic
  • Half a head of cabbage (I used purple)
  • A bell pepper, diced
  • A handful of parsley, chopped
  • A head of lettuce
  • 1 cup of cooked rice (I used half brown, half black)
  • 3 boiled eggs (or vegan protein alternative)
  • Half a tbsp olive oil
  • 1 tbsp sumac powder (alternative listed below)
  • Salt to taste


Start by slicing up your mushrooms.

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Then chop up your onion, chilli, and garlic. Pop all of these in a pan with a little olive oil and fry them off until they get a bit of colour.


At this stage, add your mushrooms and your sumac powder. If you don’t have sumac or access to it, go in with half the zest of a lemon, plus a little of the juice, and some black pepper.

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Chop up your bell pepper, cabbage, and parsley.

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Mix all your cooked and chopped ingredients together, except for the lettuce and boiled egg.

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Divide the portion into the three, and serve on a bed of lettuce with a boiled egg for each container.

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And there you have it — vibrant, easy, 20-minute meal prep that will yield you three meals.

As always, bilafiya
(well wishes and wellbeing)

Healthy Rice Krispie Treats

It has been a while since we’ve had dessert over here in Sand Kitchen! It’s a tad ironic how few dessert recipes I post consider they’re what I’m known for IRL (in real life). It’s probably because I’m more of a savoury person, but anyway


Who else loved these growing up? I didn’t have them often enough to call myself addicted, but if they were around, it was downright dangerous. So let’s make a refined-sugar-free version that will still tickle the tastebuds.

These can easily be made vegan by substituting honey for agave or maple syrup, but I haven’t tried it myself.

You will need:

  • 6 squares of dark chocolate (I used 70%)
  • 4 tbsp honey
  • 1-2 tbsp sesame seeds
  • 1 tbsp coconut oil
  • 1 tbsp nut butter of choice (I used peanut)
  • 1 1/2 to 2 cups puffed rice (sugar-free)
  • A splash of milk (I used almond milk)


Break up your squares into smaller chunks. Before this, actually, it’s a good idea to put your sesame seeds into the oven to roast for five minutes with a drop of coconut oil.


Add the coconut oil to the chocolate and a splash of non-diary milk and microwave it in 30 second intervals, until it melts. You can, of course, do this over a pot of boiling water as well.


Mix it together until evenly combined. Your sesame seeds should be ready, you just want them ever so slightly golden and nutty. Take them out.


To your chocolate mixture, add your nut butter and mix until it combines well.


Then add your sesame seeds and mix. If you don’t like sesame seeds, you can simply skip this step (although I’m not sure we can still be friends).


Once you’ve got your gorgeous chocolate mix ready, we’re in business!

This bit is imperative: WAIT FOR IT TO COOL. If your chocolate mix is warm, it will de-crunch your puffed rice, and we don’t want that.

Once it’s cooled, add it to the puffed rice in a bowl and mix.


You can set these however you like — either in a baking dish, like me, or in muffin cases. Set it in the fridge to cool, probably about 30 minutes to an hour. Once it’s ready, cut them up into squares.

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Let me know what you think, and if you make them tag me @sandkitchen on Instagram, Twitter or Facebook.


As always, bilafiya (well wishes and wellbeing)

New York, New York | 18k Gold Toilets, GF Pizzas and Peanut Butter Cups | What I Eat #25

This video technically should have gone up after my Seattle and Portland vlogs, but I decided to upload my birthday weekend and the Dubai Food Festival because they were more time-sensitive. So here’s New York! We walk in the snow, go around the Guggenheim, and I show you some of my favourite pieces. I pee in a 18 karat toilet. I avoided wheat while I was there so we mostly went to places that offered gluten-free foods, and that pizza was actually really good. The snow tickled me and made me quite happy, and although I had a bit of a (off-camera) moment late in the day, the fries and peanut butter cups really helped chirp my mood back up.

As always, bilafiya (well wishes and wellbeing)

Gooey Oat & Raisin Cookies

This is my first dessert recipe on the blog! I can’t quite believe it. It doesn’t quite tick the healthy box, but it is gluten-free and delicious. There’s no way you’re going to be able to eat just one of these, I am warning you.


You will need:

  • 2 cups oats
  • 120g butter
  • 1/2c caster sugar
  • 1/2c soft brown sugar
  • 1 egg
  • 1/4c chopped pecans
  • 1/4c raisins
  • 1/2 tsp salt
  • 1 tsp baking soda


Using a blender, grind 1 1/2 cups of your oats into a flour.


Like so.


In a bowl, cream together your sugar and butter, then add in your egg. Add in your flour, baking soda and salt slowly until it forms a dough. Then chuck in your raisins and pecans.


Pop them in oven and bake for 10 minutes or until you’re happy with the consistency! I’m typing this and I’m sorely tempted to go make these again…

As always, bilafiya (well wishes and wellbeing)