recipes Powerhouse Coconut Pancakes
It’s long been a dream of mine to create a decent version of hotcakes... I found this to be my favourite so far!
Why on earth create grain free, gluten free and nut free hot cakes? Grains turn to sugar which for the most part turn to fat stores in our bodies. That, plus for me, sporadic allergy, bloating, autoimmune issues, means I tend create recipes that avoid grains and ingredients that stress out the body. It’s long been a dream of mine to create a decent version of hotcakes, which I truly miss. Using almond meal to substitute flour just doesn’t do it for me, texture wise and so with coconut flour, I found this to be my favourite so far! Makes 10-12 hotcakes.
Powerhouse Coconut Pancakes
45g (½ cup) coconut flour 170g (¾ cup) milk of your choice (I use raw milk, but if you’re non-dairy a cashew milk is delish for this) 3 pasture-raised eggs 1 teaspoon aluminium free baking powder ½ tsp vanilla powder and / or cinnamon (optional but very yummy!) Generous amount of coconut oil or butter, for the frying pan Texture option: Add ½ cup milk and 3 tablespoons tapioca flour for a more traditional texture, while still keeping all that good coconut flour in there for fibre. Get your pan on a medium heat and melt a teaspoon or two of butter or oil in it. Whisk your eggs for a few seconds in a large mixing bowl, by hand is fine. Add coconut flour, baking powder and vanilla powder and whisk and then let stand until it’s a thick goop – about a minute or two. Add milk and whisk until all combined. Spoon the thick batter into pan by the heaped tablespoon and gently spread out a little so diameter is about three inches. Fry for two minutes each side and make a stack in the oven (on low heat) to allow you to build up your collection for breaky. Blueberry compote (or any other berry for that matter!) To serve, before you start making the hotcakes, get a pot going on low with 2 cups of blueberries, a pinch of ground cinnamon and a tbsp of rice syrup or 6 drops stevia and let it cook unassisted. Then it’s all ready at the same time. Serve with a little natural yoghurt.
Easy Zucchini Gratin Pomegranate & Cinnamon Chia Pudding
Pomegranate & Cinnamon Chia Pudding
In a 300ml‘ish’ jar pop the following: 2 tbsp frozen berries of your choice 1 tbsp pomegranate seeds (to deseed a pomegranate, simply cut in half, face half down into a big bowl, and whack the skin with a rolling pin and watch them fall out easily) ½ tsp ground cinnamon 1 tsp linseeds or linseed meal 1 ½ tbsp chia seeds Fill jar 2/3 full with coconut cream and 1/3 coconut water. Give it a good shake and set in fridge overnight or at least three hours. To serve simply sprinkle a few extra pomegranate arils on top.
This zucchini gratin is such a comforting, luscious way to enjoy zucchini. If you’re over your steamed or sautéed zucchini, then this will get you back in love with my favourite green vegetable – shhh, don’t tell kale but an old flame is back in my heart! Serves four to six as a side dish or two as a main meal with a side salad. 40g butter or ghee, or coconut oil 6 medium sized zucchini, chopped into wheels ½ cm thick 1 purple onion (2 if small), roughly chopped 1 large clove of garlic 1 heaped teaspoon Provençale / French dried herb mix (if using fresh, do 2 tablespoon of chopped parsley and two thyme sprigs) a little parmeggiano reggiano / gran padano to sprinkle over the top (I use these cheeses because they are raw milk cheeses, packed with enzymes and much more digestible than pasteurised cheeses) optional nutrient boosting extras… 1 tablespoon nutritional yeast (full of B Vitamins) 1 teaspoon dulse flakes (seaweed flakes packed with minerals) Melt fats in a medium pan and pop onion in. Saute for 2 minutes. Add zucchini wheels, garlic, herbs (and nutritional yeast and dulse flakes if you’re adding those). Toss around casually for 5-10 minutes and get on with other stuff. Once the zucchini is well cooked and quite soft, grab either a fork, masher or stick mixer and mash just about 1/3 of the mixture (so there are some wheels intact and some mixture is more like a mash). Pour into a baking dish of your choosing and sprinkle your cheese on top and grill for 5-10 minutes until the top is deep golden colour. Serve either as a delicious lunch with a side salad or as a side dish to roast chicken, beef or baked fish. Dairy free note: Simply sprinkle with nutritional yeast and a little almond meal or rice crumbs on top instead of the cheese. slim-magazine.com.au 63