“Food ingredients are like artistic tools to me. There is nothing I love more than weaving them together to create an unexpected recipe to share.” BANANA-MACADAMIA NUT PANCAKES WITH COCONUT SYRUP {GLUTEN-FREE} Yield: 1 1/4 cups Coconut Syrup and approximately 20 4-inch diameter pancakes INGREDIENTS:
FOR THE COCONUT SYRUP:
1 14-ounce can lite organic coconut milk 1 tablespoon corn starch 1/3 cup brown rice syrup (agave nectar may be substituted to make sweeter syrup)
Toni Dash | Boulder Locavore BoulderLocavore.com PHOTOGRAPHY TONI DASH
T
oni Dash of Boulder Locavore, started her blog in 2010 as an offshoot of a personal experiment. She was trying to live through a Colorado winter sourcing only protein and produce grown or produced within a 100 miles radius of Boulder. Toni was constantly sending friends emails with details and links to the local gems she found, and new recipes that were born out of her creativity. She decided to create a repository for her discoveries on a blog. It was then that Boulder Locavore was born. Before she knew it, Toni had a following a little bigger than the “local” Boulder bubble. The blog spread internationally, and the content focus also migrated. She now features seasonal recipes for food and cocktails which can be enjoyed anywhere in the world. As well as Dash’s DIY projects and travel tips, Boulder Locavore brings joy to thousands globally. Dash divulges two mouth watering original recipes, for us. Gluten free pancakes, bursting with textures and flavors, and a natural, refreshing cocktail.
FOR BANANA MACADAMIA NUT PANCAKES:
½ cup coconut flour 1 cup oat flour 1 ½ tablespoon granulated sugar 1 tablespoon baking powder ¼ teaspoon kosher salt ½ teaspoon baking soda 3 eggs 2 cups milk (I used unsweetened soy milk) 2 medium-large ripe bananas 1 teaspoon vanilla extract ½ cup chopped macadamia nuts (preferably roasted and salted) DIRECTIONS:
FOR THE COCONUT SYRUP:
Pour coconut milk into a medium saucepan, reserving ¼ cup. Combine the ¼ cup coconut milk and the cornstarch, stirring to allow the cornstarch to fully dissolve. Add mixture to the saucepan. Also add the brown rice syrup. Bring mixture to a low boil over medium heat stirring often. Lower heat to low and continue to stir as the mixture simmers for 10 minutes. Remove from heat and allow to cool to room temperature (note: it will thicken as it cools). Store, sealed, in the refrigerator for use. FOR THE BANANA MACADAMIA NUT PANCAKES:
In a large mixing bowl sift together the flours, sugar, baking powder, salt, and baking soda. Discard any hard bits of coconut flour that may be left in the sifter. Place the wet ingredients in a blender (eggs, milk, bananas and vanilla extract). Process on the lowest speed just until the mixture is fully combines and no large banana chunks are present. Add the wet ingredients to the flour mixture and stir by hand to full combine. Stir in macadamia nuts. On a hot griddle or large frying pan, drop batter in ¼ cup amounts to form pancakes. Cook until done and golden brown on each side.
March 2015 | Cherry Creek Lifestyle
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