1. Ute's ECOFEST Carrot Cake
  2. Galen's Freshly-Milled Pancakes
  3. Percy's Porridge
  4. Nicole's Fresh Raw Oat Breakfast

Ute's ECOFEST Carrot Cake

This cake was invented for the ECOFEST 2009 in Nelson. I wanted it to be:

all organic
gluten free
vegan (e.g. dairy and egg free)
sugar free (fruit and honey ok)
made solely with New Zealand ingredients

Jochen liked the trials and therefore I finally baked it for the ECOFEST each morning. So it is easy to make and doesn’t take long!

1. Mix dry ingredients in a bowl

600g fine buckwheat flour, freshly ground
200g nuts, freshly ground (if available use hazelnuts, but walnuts are fine as well:-)
30g linseed, freshly ground
1 1/2 tablespoon raising powder
1/2 teaspoon sea salt

2. Mix wet ingredients in separate bowl

300g carrot, finely grated
2 medium sized apples, coarsly grated
200g honey
juice of 2 oranges
juice of 1 (small) lemon
(You can use some orange or lemon rind if you like. Jochen preferred it without, and he is my yummyness control :-)

3. Combine the content of the two bowls. Do not overmix! Scrape onto baking dish/tray lined with parchment paper and bake for ca. 20 min at 180 deg (fan forced) or until brown.


Galen's Freshly-Milled Pancakes

A regular Sunday morning specialty.

These are best made in a heavy cast-iron pan. For best results, put the pan on low heat before doing anything else to get it up to temperature for cooking. Cast iron pans are surprisingly inexpensive and can be purchased from camping stores and some hardware stores and, if treated correctly, are totally non-stick and don’t have the toxic chemicals found in teflon pans.


  • 2–3 cups of freshly-milled dinkel/spelt or wheat flour (What is Dinkel?)
  • 3–4 tablespoons baking powder
  • A pinch of salt
  • 2-3 fresh free-range eggs (an extra egg holds the batter together better in the pan)
  • 2–4 cups of milk, soy milk or water
  • 3 tablespoons safflower or olive oil (to help prevent sticking—can omit for teflon pans)


Mill the flour on the finest setting — the quantity of flour produced is roughly twice that of the whole grain so 1 cup of grain is equal to about 2 cups of fine flour.

Put the flour in a large mixing bowl and sprinkle baking powder liberally over the top.

Add a pinch of salt if desired.

Mix dry ingredients well.

Add about 2 thirds of the milk/water to the centre of the dry mixture and stir bristkly with a wooden spoon bringing in gradually the dry ingredients from around the edges. If the mixture starts to thicken, add more liquid and keep stirring briskly to avoid getting lumps.

TIP: It is better to mix up the mixture into a thick paste and then add more liquid to thin it rather than adding all the liquid and mixing it up as this will go lumpy.

Beat the eggs and add to the mixture and mix in well

Add a few tablespoons of oil — this is not absolutely necessary but helps prevent sticking.


Your pan should be nice and hot already. Flick a bit of water off your fingers to see if it spits and crackles—if so, then it’s good to go. You want a nice even heat (which is why a cast-iron pan is good) and it’s best not to have it too too hot.

Ladel a spoonfull at a time in a spiral pattern from the centre of the pan outwards. You can also make three small pancakes at a time if preferred.

When the top of the pancakes start to show bubbles, flip them.
Cook until brown and then add to an oven set to 60° or so to keep warm—or better yet, serve and eat as they come out of the pan (not quite so social!).


I love stacking two or three pancakes with layers of butter and real, good-quality organic maple syrup (not the imitation stuff one finds in the supermaket) but you can use any of your favourite toppings such as bananna, yoghurt, walnuts, lemon etc. For a real indulgence for non-vegetarians, try adding some fresh organic bacon.

Brew up a nice pot of fresh organic coffee or a nice pot of tea and enjoy. Yum!

Percy's Porridge

This recipe is beautiful on cold mornings!


  • 100gms organic whole oat groats
  • 50gms organic flax seeds
  • Whole rock salt (just a little …)
  • Water 500mls (more or less!)
  • A handful of chopped walnuts
  • Bee pollen
  • Organic fresh fruit: one or two of the following … grated apple, banana, kiwifruit, orange
  • Optional extras: Yoghurt or Rice Milk or other Milks can be poured on top.


Add salt and bring water to boil. Freshly flake oat groats and put into boiling water. Add (most of) the whole flax seeds. Simmer very gently for approx. 10 min. or until thick.
Serves two.

Pour into bowls…. Grind rest of flax seeds in flaker and pour over porridge. Add the chopped walnuts and fruit. Sprinkle with bee pollen.


Nicole's Fresh Raw Oat Breakfast

Perfect for everyday!


  • 50gms organic whole oat groats
  • 25gms organic flax seeds
  • A handful of chopped walnuts
  • 200mls organic rice milk or water (other milks can be used also)
  • A generous sprinkle of bee pollen
  • Grated lemon rind and zest (optional – very good!)
  • Organic fresh fruit – one or two of the following ….feijoa, grated apple, banana, kiwifruit or orange


Freshly flake oat groats and let soak in water or rice milk. Mix in some of the whole flax seeds. Grind the remaining flax seeds in the flaker, and pour over oats. Slice or grate the fresh fruit, zest and rind of one lemon. Add the chopped walnuts and last of all sprinkle the bee pollen on top.

P.S. Other whole grains like quinoa or millet can be flaked and combined with the oats, but they must be soaked, ideally overnight (or for a minimum of one hour) before eating.