Coconut Pancakes

coconut-pancakes.JPG

We enjoyed these coconut pancakes for breakfast with coconut yoghurt, real Canadian maple syrup, and lady finger bananas. It was  a delicious way to start our holiday.

Coconut Pancakes

1/2 cup Well and Good coconut flour
1/2 cup arrowroot
1/4 desiccated coconut
2 teaspoons baking powder
1/8 teaspoon vanilla essence
1 cup coconut milk
3 eggs, at room temperature, lightly whisked
1 tablespoon lemon juice
2 tablespoons maple syrup, plus extra to serve
coconut oil, for cooking
sliced banana, to serve

  1. Preheat a non-stick pan over a medium-low heat.
  2. Place the coconut flour, arrowroot, coconut, baking powder and vanilla essence together in a bowl and whisk by hand until well combined.
  3. Make a well in the centre and add all the remaining ingredients except the coconut oil and banana.
  4. Slowly whisk them together until well combined and smooth, then let the mixture stand for five minutes, or until it thickens.
  5. Melt the coconut oil in the frying pan and then pour some of the batter onto the pan making pancakes the desired size.
  6. Cook pancakes in batches for 1-2 minutes on each side, or until cooked through and golden.
  7. Serve the coconut pancakes with sliced banana, coconut yoghurt and maple syrup.

Thank you to Well and Good for allowing us to try the coconut flour. 

 

 

 

Paleo double chocolate granola

paleo-chocolate-granola

This granola is for those who love chocolate. It had double the chocolate with cacao powder and cacao nibs, you could use cocoa or carob powder instead. Serve with almond milk or coconut milk for a filling paleo breakfast.

Paleo double chocolate granola

1 cup almonds, sliced
1 cup walnuts, crumbled
1 cup shredded coconut
1/2 cup pepitatas
1/2 cup sunflower seeds
1/2 cup linseeds or sesame seeds
1 Tbsp honey
2 Tbsp cacao powder
1/2 cup cacao nibs
1 tsp vanilla extract
sea salt to taste
2 Tbsp coconut oil

  1. Preheat oven to 180 degrees C and line a baking try with baking paper.
  2. Combine all the nuts and seeds, coconut, honey, cacao powder and nibs, vanilla and sea salt in a bowl.
  3. Melt the coconut oil and pour over the dry mix.
  4. Mix together really well and then spread out evenly on baking tray.
  5. Bake for 8 minutes in the oven. Turn mixture half-way through.
  6. Remove from the oven and allow to cool.
  7. Serve with almond milk or coconut milk.

Makes 5 cups.

Paleo pancakes

paleo-pancakes

These pancakes are based on coconut flour and eggs, so they can be used with either sweet or savoury toppings. I topped mine with a banana, a sprinkle of cinnamon and a drizzle of maple syrup.

Paleo pancakes

3 eggs
2 Tbsps coconut or almond milk
2 Tbsps coconut flour
1 tsp cacao or cocoa powder (optional)

  1.  Whisk eggs and milk together.
  2. Add coconut flour and cacao and whisk until smooth. Your mixture should be thick and pourable.
  3. Lightly fry each pankcake individually in coconut oil, flipping when each side is cooked. The mixture will make about 4 small pancakes.

Serves 1-2.

Paleo coconut granola

paleo-coconut-granola

This granola is for lovers of coconut. There’s no dried fruit, just any combination of nuts and seeds you want to try or have available in the cupboard. I used a combination of pecans, walnuts and pepitas.

Paleo coconut granola

3 cups coconut flakes
2 cups of nuts and/or seeds, roughly chopped
2 Tbsps chia seeds
1 tsp ground cinnamon
100g coconut oil or butter, melted
3 Tbsps honey

  1. Preheat oven to 120 degrees C and line a baking try with baking paper.
  2. Combine all the ingredients in a bowl, and then spread out evenly on baking tray.
  3. Bake for 15 to 20 minutes in the oven. Turn mixture half-way through.
  4. Remove from the oven and allow to cool.
  5. Serve with almond milk or coconut milk.

Makes 5 cups.

Paleo bircher muesli

paleo bircher muesli

This is a satisfy and filling breakfast which makes a large portion (you may like to use teaspoons if you want a smaller portion). I soak all the seeds and sultanas and craisins for better digestion, but you don’t have to. If you want to use ground flaxseeds (linseed meal) it is better to grind the seeds fresh, so they don’t go rancid. You can use also organic yogurt for a primal option.

A great way to start the day with paleo friendly muesli recipe.

Paleo bircher muesli recipe

1 Tbsp flaxseeds or ground flaxseed
2 tsp chia seeds
1 Tbsp pumpkin seeds
1 Tbsp sunflower seeds
1 Tbsp sultanas or currants
1 Tbsp craisins (dried cranberries)
1 orange juiced
1 small apple grated
2 Tbsps of coconut yogurt
2 Tbsps of almond milk

  1. Soak the flaxseeds, chia seeds, pumpkin seeds and sunflower seeds, sultanas and craisins in the orange juice overnight.
  2. Place all the ingredients in a bowl and mix together until combined.

Serves 1.

Best recipe: Scrambled eggs

scrambled-eggs

 

When I say that this is an easy recipe, I really mean it. The trick to cooking moist scrambled eggs is to restrain yourself and let the eggs cook as long as the recipe says, which I found difficult as I don’t particularly like runny eggs. I secretly wonder if Bill Granger uses more cream than the recipe calls for in his restaurant. This recipe is very indulgent and I don’t expect you’d use cream every weekend.

An old boyfriend taught me his secret to scrambled eggs. He used the lowest heat possible and combined half a glass of milk to each egg and then cooking them for at least half an hour. Yawn. I much prefer this quick recipe!

Chef Bill Granger says, always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don’t over-stir – think of these as folded eggs rather than scrambled. The eggs should have the texture of soft curds. It’s best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won’t cook as well. For larger numbers, cook in two pans rather than one.
Perfect scrambled eggs – BBC GoodFood

Scrambled Eggs
Adapted from Perfect scrambled eggs by Bill Granger

2 eggs, organic
1/3 cup pouring cream
10g butter, organic
pinch of salt

  1. Add the eggs and cream to a bowl and mix together with a whisk. 
  2. Heat a non-stick pan to high and melt the butter.
  3. Pour in the egg mixture. Allow the egg to cook and fold them in with a wooden spoon when they have set on the outside edge.
  4. Repeat this until the egg mixture has just set, and just moist. They will continue to cook slightly when they have been turned out.
  5. Season with salt and serve with some hot buttered toast.

Serves 1.

Cooked for the 100 recipes to cook in your lifetime challenge. 

Heart shaped corn fritters

Heart shaped corn fritters, with oven roasted tomatoes and crispy bacon strips. This is an easy recipe to remember and is perfect for a lazy Sunday morning.

Corn Fritters
310g can of corn kernels, rinsed and drained
2 eggs, lightly whisked
2 tbs chopped fresh parsley
2 tbs plain flour
vegetable oil

  1. Place the corn, egg, parsley and flour in a bowl and whisk until well combined. Heat the oil in a non-stick frying pan over medium-high heat.
  2. To create the heart shaped fritters I used a cookie cutter that had been coated in a little butter so the fritter would fall out easily. You can,  of course, spoon a tablespoon of batter straight into the pan.
  3. Repeat to make 3 more fritters, leaving about 2cms apart, and cook for 2 minutes each side, or until golden and cooked through. Repeat until the batter is all gone.
  4. Meanwhile, cut tomatoes in half, and grill the wrong side for 2 minutes. Turn over to the cut half, and sprinkle with finely chopped garlic and parsley or other herbs, and season with salt and pepper. Drizzle over olive oil. Grill for a further 6 minutes.
  5. Cook strips of bacon as usual, and serve together with fritters and tomatoes. Preferably to a loved one in bed!

Serves 2.

Written for the latest Donna Hay Challenge.

Taste test: Jammin’ in the rainforest

Rainforest Jam

While up on the Fraser Coast, we purchased some local nuts and a few petite jars of rainforest spreads. Here’s the results of our taste test:

1. Lemon Myrtle Honey (left)- This one was a thick lemon syrupy honey. We could clearly taste the tang of the Lemon Myrtle, with a base of Eucalyptus honey. One way to identify a Lemon Myrtle tree is to crush some of its leaves, and it gives off a similar lovely sweet smell of lemons!

2. Davidson’s Plum Jam (middle) – The labels describes a “tart plum flavour, followed by a delightful tang.” We found it similar to normal plum jam and its mild taste was the most agreeable of the three. Davidson’s plum trees only grow in very limited regions of the Australian Rainforest.

3. Riberry Jam (Lillipilli Jam) (right) – The last one had a distinct taste that neither of us liked. The label says it is similar to “boysenberry and ginger”, so if you like these flavours perhaps this is the one for you. Riberries are only found in Australian rainforests on the east coast

We tried the spreads with mini pikelets for breakfast. If you would like to purchase and try any of these bush foods for yourself, visit Lemon Myrtle Refreshed’s website.