Fluffy GF pancakes with caramelised peaches + almonds

Well, I have finally created a pancake batter that I am pretty bloody happy with! (Hello fluffiness!) Hence, sharing it with you all – and I must admit, I use my blog as a bit of a catalogue to keep my recipes so I can recreate time + time again! I can’t always remember what I did at the time, so it’s great to be able to pull up the recipe + remind myself! After a few times cooking a dish though, it tends to stick in the old brain repertoire.

The honey I used to sweeten these fluffy pillows is redgum, harvested from our property. What a delight to be able to taste the flavours infused by our very own trees + bees. Living the dream.

This is a delicious combination of flavours, but you can add your own toppings to the pancakes … perhaps choc chips + banana, or a berry compote on top? What ever you fancy, or have on hand at the time. That is the beauty of it.

 

serves 2

ingredients

1 free range egg
tablespoon raw honey
1 teaspoon organic vanilla bean paste
1 cup gluten-free plain flour
1/4 teaspoon xanthan gum
1 tsp baking powder *gf
pinch sea salt
3/4 cup organic coconut milk + 2 extra tbsp 
5 drops lemon essential oil *foodgrade (you can buy here click “join + save” for wholesale prices)

organic unrefined coconut oil
2 peaches cut into wedges
extra raw honey
1 tbsp raw almonds chopped

 


In a large bowl whisk the egg, honey + vanilla bean paste together.

Add the flour, xanthan gum, baking powder, and salt to the egg mixture and mix until fully combined.

Stir in milk and whisk until smooth. Add a little extra milk if your batter is too thick. Add the lemon oil + stir. Set aside.

In a small frypan, heat a little coconut oil over a low heat and add the peaches. Drizzle a generous amount of honey all over and gently cook until caramelised. Be sure not to overcook – this will make the peaches mushy. Set aside.

Heat a tablespoon of coconut oil in another frypan over a medium heat.

Scoop the batter into a 1/4 cup measuring cup and pour the batter into the pan.

Cook the pancakes one at a time – until the batter starts to show bubbles and begin to puff. Flip the pancakes and cook until golden brown.

Serve immediately with peaches on top, and a sprinkle of almonds. Drizzle with a little extra honey on top.

 

 

If you want to make ahead, these pancakes will freeze well in an airtight container. Double the mixture + batch cook.

Indian Style Porridge – Power Breakfast

Inspired by the traditional Indian dish “Kheer” and my up-coming retreat in India later this year…

This energy boosting porridge will literally sustain you for hours (well until lunch time at least).
Oats are high in complex carbohydrates and soluble fibre, meaning that the energy release is slow.

This porridge is especially good for muscle recovery after an intense workout, containing a high content of phosphorus – assisting with energy production, filtering waste through the kidneys and anti-inflammatory properties.

When I make this porridge, I will generally cook up enough oats to last for 4-5 days, dependant on portion size.

The porridge base below will get you started for the week!

YOU WILL NEED:

porridge base

1 cup steel cut oats (gluten-free)
3 cups filtered water
1/4 tsp himalayan sea salt

additions

coconut milk
raw honey
turmeric
cinnamon
nutmeg
rose water
raisins

toppings

raw almonds
black sesame
*fresh figs, dried fruit, nuts and seeds of your choice

Bring the water to a gentle boil in a large saucepan. Add the oats and the himalayan sea salt. Stir. Reduce to a simmer and cook for 20 mins. Take immediately off the heat. Allow to cool.

Store the porridge in individual containers in the fridge for each day of the week.

To make the porridge fresh in the morning, pour the cooked oats into a small saucepan over a gentle heat. Add desired amount of coconut milk and stir well. (I prefer my porridge a little more wet, rather than dry).

Add a little turmeric, rose water, cinnamon & nutmeg to taste. Gently heat through until the oats are warm and the coconut milk has evenly dispersed and absorbed.

Mix through the raisins.

Serve topped with raw almonds, black sesame and a drizzle of honey.

Choc-Hazelnut, Maca & Coconut Smoothie Bowl

Naughty, naughty. Very naughty. Who says you can’t have chocolate for breakfast?!

The thought of this indulgent little number had me excited to get up at 5.18am this morning, blitz it up and energised for the day. Not really hard when it’s the end of the week and the weekend is approaching! Besides, I have a pool date scheduled – a little vitamin D, some laps, light lunch – followed by some much needed study this afternoon!

This is AMAZING. Seriously good.

Pure indulgence.

I have to get you enticed right?

This recipe can really serve 2 rich creamy smoothie bowls, but sometimes I “manage” to get through all of it!

YOU WILL NEED:

serves 1-2 (I will leave it up to you!)

3 frozen bananas
1/4 cup hazelnuts (soaked)
1 tsp maca powder
2 tbs raw organic cacao
3/4 cup coconut milk
2 dates (pitted)
1 tsp organic extra virgin coconut oil

topping
banana (sliced)
chopped hazelnuts
cacao nibs
shredded coconut (unsweetened)

Blitz up the smoothie ingredients in a high powered blender until smooth.

Pour the smoothie into a bowl and serve with topping garnishes. Eat with love in your heart.

Would love to hear your feedback…

Have a fabulouso weekend!

Love & light xx