Ingredients:
8 large eggs, lightly beaten
200 grams (7 oz) mozzarella cheese (fresh or yellow, your choice), shredded
2 large red peppers, chopped into small pieces
1 large leek, white and green parts, chopped
1 tablespoon of basil
1 tablespoon of oregano
1 teaspoon thyme
Salt and pepper
3-4 tablespoons olive oil
200 grams (7 oz) instant oats

Preheat your oven to 180C (350F) and line a baking dish /15x25cm (6″x10″)/ with parchment paper, all the way up to sides.
In a large bowl, lightly beat the eggs. Add all the rest ingredients and stir to combine.
Adjust the seasoning to your taste.
Bake for about 30-35 minutes, then set to cool off a bit before slicing it.
Keep in an airtight container.

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Ingredients (makes about 20 medium pancakes):
200 grams (7 oz) oats (gluten free brand)
2 large bananas
150 ml. (5 fl. oz) milk
1 teaspoon cinnamon
2 table spoons honey (agave, maple or raw sugar), more or less, to taste
A pinch of salt
3 large egg whites

In a food processor add oats and process finely. Add bananas, milk, cinnamon, honey, salt and process until nice and smooth. Let the batter rest for 10 minutes.
***If you don’t have a food processor, use a hand-held blender to puree bananas and to them add oats and the rest of ingredients.
****If you don’t have a hand-held blender just mash bananas with a fork and then to them add oats and all the rest of the ingredients.
In the meantime, beat egg whites until soft peaks form. Gently fold in egg whites to the oat batter.
Grease your pancake pan with a little bit of vegetable oil (coconut is best) and cook pancakes one by one on medium heat. Use a large spoon to pour a little bit of the batter in the pan. Keep pancakes small, it will be easier for you to flip, since they are gentle and break easily.
Serve with extra honey/agave, fruits, jams.. whatever you like!

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Ingredients:
3 tablespoons honey
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, cooled to room temperature
280 grams of old-fashioned rolled oats
140 grams raw nuts – almonds, cashews, pistachios
A pinch of salt
5 tablespoons (30 grams) coconut chips
1 tablespoon chia seeds
1/3 cup dry cranberries

Preheat your oven to 180C (350F), fan-forced. Line a cookie sheet with parchment paper.
In a small bowl combine honey, vanilla and butter.
In another bowl combine all dry ingredients except coconut, chia and cranberries.
Add butter-honey mixture to the nuts and oats and mix well to coat all dry ingredients (use your hands if you prefer).
Spread the moist mixture in a thin layer on the baking paper and bake for about 15 minutes or until granola is golden brown. Remove from oven and add the coconut chips, chia and cranberries. Stir again and let granola cool to room temperature.
Serve with yogurt, coconut, soy, almond or regular milk.
Keep in an airtight contained, in the fridge for up to 3 weeks.

To make the dough:
Preheat your oven to 180 C (350F) fan-forced.
Add water and butter into a medium sized saucepan and bring to the boil over medium high heat. Add the flour and salt into the saucepan all at once and start beating with a wooden spoon until the batter thickens and begins to pull away from sides of the pan.
Remove from the heat and add the eggs one at a time, mixing until batter is completely smooth. Add cheese and mix to combine.
Line a baking tray with parchment paper.
Put the batter into a piping bag and pipe it into medium size round balls, as you leave room between the profiteroles.
Bake for about 30 minutes or until crisp and golden brown on the outside.
Serve warm or cold with your favorite dip.

To make the pancakes:
In a large bowl combine flour, sugar and baking powder.
In another small bowl combine egg yolks, buttermilk, ricotta and chocolate chips. Add yolk mixture to the flour and sugar and stir with a rubber spatula to combine.
Beat the egg whites till stiff peaks form and gently fold in to the flour-yolk mixture.
Heat a pancake pan over medium heat and brush with butter before you add the batter in the pan. Cook pancakes on both sides until golden brown.
Serve with mascarpone mixed with a little bit of honey or maple syrup.

Combine all ingredients in a blender and process until smooth. Serve immediately.

**Prepare your own homemade cashew milk, just follow this super easy and quick recipe.

In a food processor add oats and process finely. Add the rest of the ingredients and process until nice and smooth. Let the batter rest for 10 minutes.
Grease your pancake pan with a little bit of vegetable oil (coconut is best) and cook pancakes one by one on medium heat.
Serve with extra honey/agave and fruits.

Once you boil the oats, you can add whatever fruits you have on hands – bananas, strawberries, blueberries, I like coconut chips on mine, chia seeds, kiwi, chopped raw nuts. Just go with whatever you have on hands and you like.

Enjoy.

Soak cashew nuts in water overnight.
On the next day, drain the cashews and rinse until the water runs clear.
Add to a blender with the rest of the ingredients and blend until smooth and creamy. Strain through a fine sieve and pour in a jar.

NOTE: Add more or less water, depending on your taste and how creamier you want your milk to be. With the proportions above you will get pretty creamy milk, which is great, but I think that it could take on additional 200 ml. and still be super tasty.
Store in the fridge and use within 5 days.

Salt and pepper

Spread one thick layer of malidgano over a slice of bread. On top arrange one layer of salami, one layer of mozzarella cheese, arugula salad, season with salt and pepper, oregano and sprinkle a little bit of olive oil.