Seasonal chestnut pancakes

I am a total pancake fanatic. If I could I would have them every morning. This version is gluten free, using chestnut flour which considering the season I thought pretty appropriate. I also add a little lupin flour as it contains lots of plant protein.

Lupin is a totally cool vegetable protein source. Very underrated even though it is nutritionally a hard hitter. It's a great source of vegetable fiber, aiding in digestion, lowering cholesterol levels and supports general intestinal detoxification. Contains substantial levels of vitamin B's; thiamin, which is essential for converting carbs into energy and for brain cell membranes, and folate, used for proper DNA replication. Zinc, for immune function and magnesium which helps muscles recover after a work out as well as supporting bone strength. However it should be noted that allergic reactions have been had by those with peanut allergies.

The ground flaxseeds I use in these pancakes are also a great source of dietary fiber. Grinding them makes their fiber absorbable as it is not while they are kept whole.
It's always best to grind your own flax seeds, as they go rancid very quickly making them harmful rather than beneficial nutritionally. To grand them flat seeds simply whizz them with any type of food processor.


Ingredients for 4 pancakes:
2 dl chestnut flour
1/2 dl lupin flour
1/2 dl ground flax seeds 
pinch of salt
2 eggs
2-2,5 dl plant/rice milk
1,5 tbsp ghee or coconut oil

1. Begin by mixing the eggs then adding half the milk, mix. 
2. Mix the dry ingredients and then add 1/3 to the egg milk mix, whisk till it's lump free. 
3. Now add the remaining flour and the melted fat of choice. 
4. Heat a medium to large sized frying pan, add a little fat and using a tissue spread the fat out evenly in the pan. 
5. Once the pan is sizzling hot, drop 1dl of the pancake mix into the middle of the pan and then slowly roll the pan so that the batter spreads a little towards the pans edges. Turn down the heat. You want a round-ish shaped pancake. The first pancake always needs a little extra time in the pan. Flip it over once you see that the top has congealed (no longer runny)and the edges are cooked  (hard but not burned). Flip the pancake and cook for a few seconds. 
6. Repeat this process with the rest of the batter, only the rest of the pancakes should need less cooking time than the first. 

I love to serve my pancakes with a chia berry compote. The chia seeds are great at soaking up liquids so my defrosted (frozen) berries get turned into a thick sauce instead of a wet mess. Chia seeds are a brilliant way of getting you those much needs Omega-3 fats.

Slices of banana or pear are also a great topping, as well as hempseed for more plant protein. A sprinkle of cinnamon adds to the seasonal flavour, as well as helps stablize blood sugar. 

Soaked prunes, dates or maple syrup are my usual choice of sweetners. 

A little green treat

I need afternoon snacks, and sweet ones are always preferable. This little green treat is an adjusted version of The Green Kitchen Stories magic mousse. The variation came about as I didn't have raw cacao powder and because I was craving something green. It's just about the simplest and quickest treat to make and it will fulfil that creamy, sweet, craving you might have late afternoon. 

Here is what you need, serves one: 

1 ripe banana

1/2 ripe avocado

1/2 tbsp raw cacao nibs

pinch of himalayan sea salt

1 tbsp nut butter of your taste* ( I used a mixed version containing, almond, cashew and hazelnut)

1 tsp - spirulina/ chlorella or other green super food powder

* keep in mind that the nut butter will influence the texture and taste. Tahini is always a winner in my opinion but it will turn this treat towards a more savoury flavour.

Place all the ingredients in a blender, mix, taste adding more nut butter or cacao to taste.

Now sit back and enjoy the healthy treat you made!

Breakfast glory baked oatmeal

I jumped on the band wagon of baked oat meal. I knew I would like it, turns out I love it. Its like pie for breakfast. Who won't like that?

The great thing with this recipe is you can change out the nuts for others (hazelnuts, walnuts, pecans, almonds) and you can change out the berries for apple, pear, banana. Even the spaces you can combine or exchange. I bet some lemon zest would be a great addition too.

Serves 4:

2 dl oats / spelt flakes or rye flakes
2 tbsp pumkin seeds
2 tbsp sunflower seeds
1 tbsp flax seeds
pinch of salt
1 tsp cinnamon or cardamon (or a mix of both)
1/2 tsp baking powder
1 egg
2 dl milk (I used rice milk)
1/2 tbsp melted coconut oil
1 dl frozen berries
1 tbsp maple syrup or honey

1. Heat your oven to 180C. 
2. Mix all the dry ingredients. 
3. Mix the wet ingredients.
4. Grease an oven form (I used 20 cm round form)
5. Pour the dry ingredients into the form, then pour over the wet. 
6. Bake in the oven for approx 20-30 minutes. 

I enjoyed mine with goats yoghurt and a pear vanilla compote. If you want to be decadent serve it with fresh whipped cream and a drizzle of maple syrup. 

Peach and Prune, Almond Pie

I love fruit pies, this pie you could change out for other seasonal fruits for other times of the year. You could even thaw frozen berries and add them, only I would first toss them in some starch flour (potato or other similar binding flour) to soak up access moisture form the berries.

The pastry is made of almond, oats, spelt (dinkel) flour, butter and a tbsp of sugar.

Fruit:
500 grams fruit of your choice
+/- 1 dl sugar (I used palm sugar) - depending on the fruit you use you might need more or less sugar.
1 dl almond slivers

Pie dough:
1,5 dl spelt (dinkel) flour
1/2 dl oats
1 tbsp sugar
70 grams butter
1 dl almond flour (ground almonds)
1 dl almond flakes

1. Wash the fruit and slice into bite size pieces. Mix in a bowl with the sugar and allow to marinate while you prepare the dough. 
2. Place all the dry ingredients in a bowl and then add the butter. Nip and crumble the butter into the dough. Crumble and mix till all the butter has been absorbed and you are left with a dough. 
3. Allow the dough to rest in the fridge for at least 15min. 
4. Pre heat your oven to 180C. 
5. Roll out the dough between two baking papers then carefully place the thin dough into a pie form. 
6. Add the fruit to the pie and then top with the almond slivers (which will toast in the oven and come out crisp and golden).
7. Bake the pie for approx. 35-50min. Depending on the fruit you use, berries have a shorter baking time while apples and pears need longer.

Serve the pie with whipped cream, vanilla ice cream or vanilla custard.