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buckwheat and quinoa pancakes

Buckwheat & Quinoa Pancakes with Orange Sauce (Gluten Free)

Makes 10 large pancakes

These amazing pancakes are best eaten warm on the day but will also freeze well. To re-heat, wrap them in a layer of baking paper, then foil so they don’t dry out and put them in the oven. Uncooked leftover batter can be kept covered for a day in the fridge.


Ingredients

1 cup whole buckwheat groats

1 cup whole quinoa

2 cups of milk (your choice)

1 tablespoon yoghurt or 1 teaspoon of lemon juice

1 egg (optional)

¼ cup coconut milk

2 tablespoons of melted coconut oil, ghee or butter

1 tablespoon of rapadura sugar or raw sugar (optional)

½ cup desiccated coconut (optional)

½ tsp baking powder

½ tsp cinnamon

¼ tsp cardamom

Finely grated zest of one orange

Maple syrup, brown rice or honey to taste

Coconut oil or ghee for frying 

 

Orange sauce

1 tablespoon of kudzu (kuzu)

2 cups of orange juice

1 cinnamon stick

2 tablespoons of maple syrup

 

For serving

Good quality full-cream yoghurt

Ground pepitas (pumpkin seeds) sunflower seeds and linseeds (flax seeds)

Stewed or poached seasonal or fresh fruit

 

Method

Put the buckwheat groats in a frying pan. Lightly toast over a gentle heat, shaking the pan frequently for even toasting. Tip into a bowl and add the quinoa, milk and the yoghurt or lemon juice. Refrigerate overnight.

Next morning, put the buckwheat mixture in a blender with the egg, coconut milk, melted coconut oil, sugar, coconut, baking powder, cinnamon, cardamom and orange zest, phew! Give it a good blend (quinoa can be a bit stubborn) the batter should be smooth, but will still be heavily textured.

To make the orange sauce, put the kudzu in a saucepan and mix in a small of the orange juice to dissolve. Add the remaining organic juice and the cinnamon stick. Cook over a medium heat, stirring continually until boiled. Allow to boil for a few seconds, then remove from the heat. Taste and adjust the sweetness with maple syrup, then set aside. Leave the cinnamon stick in until ready to serve.

 

To make the pancakes

Heat the oil or ghee in a frying pan, using enough to just coat the base. When a small amount of batter dropped into the pan sizzles, the oil is ready – it should not be smoking. (To indicate a good temperature, the oil should be gently sizzling around the batter. If the pan is too hot, the pancakes will burn before the inside is cooked.) Drop 2-3 tablespoons of the batter into the pan. Cook for 3-4 minutes on each side, or until lightly golden. Remove from the pan and keep warm while cooking the remaining pancakes.

Serve with orange sauce, some yoghurt and a sprinkle of ground seeds. Delicious!

 

Thanks to the amazing Jude Blereau for this wonderful recipe “Coming Home to Eat -Wholefood for the Family”

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healthy recipes blog – leek and broccoli frittata

It was late on Monday night and we were hungry, tired and didn’t have much on offer in the fridge. I turned to an all time favourite in these situation and we were enjoying a meal in minutes.

potato, leek and broccoli frittata

1 potato and cooked until tender skin off or on1 leek
1 red onion
1 clove of garlic
1 tablespoon olive oil
knob of butter
a handful of broccoli florets blanched until tender in the hot potato water
a handful of grated cheese (cheddar, feta, parmesan, whatever you have handy)
3 eggs gently beaten (more if you want a substantial meal)

Fry the onion, leek and garlic in the olive oil and butter, until tender on a medium flame, in a non-stick frying pan.
Cut the potato into cubes and the florets into small pieces, then mix together with the leek and onions.
Beat the cheese into the eggs and season with salt and pepper.
Pour over the vegetables and cook over a medium flame until the egg is just set through, finish off under the grill for a golden brown top.

Use whatever vegetables you have in your fridge for this recipe. Add olives, capsicum, zucchinis and tomato, the options are limitless.

More healthy recipes

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pumpkin, red lentil & coconut soup

Pumpkin red lentil and coconut soup

Pumpkin Soup

Gluten and dairy free

Serves 4

This has to be the easiest and most delicious pumpkin soup of all time. 

 

1 can coconut cream
1 cup of red lentils
1 litre of chicken or vegetable stock
¼ of a medium butternut pumpkin cut into cubes
1 large carrot cut into large chunks
2 red onions chopped
2 cloves garlic finely chopped
2 tbsp freshly grated ginger, or more to taste
Salt and pepper to taste
juice of one lemon or lime
coriander to garnish
plain yoghurt to garnish (optional)

In a large saucepan add the coconut cream. garlic, onions, ginger pumpkin and lentils along with a pinch of salt and stir until coated.

Add in the stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down.

Let the soup cool down a bit before blending until smooth. Add a pinch of salt and pepper to taste, top with coriander, yoghurt and a squeeze of lemon or lime.

If your a fan of peanut or nut butter, you can stir a tablespoon in at the end for a nutty twist to the soup. 

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autumn delight

Autumn is the time of year where I feel most connected to my UK roots, with the crisp leaves and return of chestnuts, apples and pears, I’m really comforted by it all. My Italian mother in law brought over a sprig of holly for me last weekend, as she knows it reminds me of winter ‘back home’ as it does her, I can’t get over the colour of those plump red berries. She also brought with her a bowl full of the sweetest home grown mandarins, still attached to the the branch, with leaves all glossy and fresh. This kind and generous gesture reminds me how connected we are to our history and culture by the foods we eat and ate as children. Just the smell of a peeling mandarin is enough to send me into a kaleidoscope of beautiful memories.

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rhubarb & apple crumble

Oh my, how I love crumbles, I made this gluten free version the other day and shared it with friends, everyone had a glow in their cheeks afterwards.

Filling
4 granny smith apples, peeled and cut into chunks
¼ cup water
½ bunch rhubarb, leaves removed, trimmed, washed and roughly chopped
1/3 cup stevia (or you could use sugar)

Crumble
½ cup chestnut flour (you could also use almond/hazelnut meal or coconut flour)
90g, chopped unsalted butter (use coconut oil of your vegan)
1/4 cup stevia (or sugar)
¼ cup pecans
½ teaspoon cinnamon
1/2 teaspoon mixed spice
grated zest of one mandarin
a few drops of vanilla essence

Preheat the oven to moderate, 180°C. Lightly grease a medium ovenproof dish or 4 large ramekins. In a medium saucepan, combine apple and water. Bring to boil on high. Reduce heat to medium. Simmer, covered, 4-5 minutes, until almost tender.  Add the rhubarb and sugar. Simmer, stirring for 2-3 minutes, or until rhubarb is just tender. Drain excess liquid. Spoon mixture into the dish or ramekins.

To make the crumble put the flour and butter in a food processor and blitz until the mixture resembles breadcrumbs. Stir remaining crumble ingredients through. Sprinkle evenly over the fruit and bake for 25-30 minutes, until golden and bubbly.