Scrambled ‘Eggs’, Baby Spinach and Mushrooms

Ingredients: Serves 1 person and 2 of your five a day

1/3 cup of Gram flour

1/3 cup of almond milk

1 tsp water

1/4 tsp black Himalayan salt

3 handfuls of baby spinach

4 chestnut mushrooms sliced

Good pinch of cracked black pepper

1/2 tbsp Pure olive dairy free butter (vegan)


1 Place the mushrooms in a dry frying pan on a medium heat.

2 Meanwhile put the Gram flour and the black Himalayan salt in a small bowl and mix. Then pour in the almond milk and beat until it forms a batter.

3 When the mushrooms are golden in colour remove from the pan and set aside.

4 Then put the Pure olive dairy free butter in the pan, move the pan around to spread out the butter around the pan.

5 When the butter has melted pour the Gram flour batter into the frying pan and move the pan around so that it spreads out.

6 With a spatula, mix and scramble the batter until looks like scrambled eggs; this will take around 2-3 minutes.

7 Then add the cracked black pepper and continuously stir for another minute, before adding the mushrooms and mix.

8 Add the baby spinach and mix until it has wilted; then plate up and enjoy!