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. 

Red Beet, Courgette Cake

This cake is a perfect afternoon pick me up cake. You can replace the red beet for carrot and the courgette for banana.

Ingredients:
1 medium sized red beet
1/3 courgette
1 small apple
2 dl sugar (I used palm sugar)
pinch of salt
1 dl oat flour
2 tbsp baking powder
2 dl white unbleached spelt flour
1 dl flaxseed flour (blend flax seeds in a blender till you have a sort of flour)
3 eggs
80 grams coconut oil
1 dl sunflower seeds

1. Pre-heat your oven to 180 C
2. Use a blender to mix the eggs and the sugar, till fluffy
3. Peel the red beet. Grate the red beet, courgette and apple
4. Melt the coconut oil on a low heat
5. Mix the dry ingredients in a bowl
6. Slowly add the dry ingredients to the egg mix
7. Then add the cool coconut oil
8. Now add the grated vegetables and blend
9. Grease a cake pan and dust with flour
10. Pour the cake batter into the form and sprinkle the sunflower seeds over the top
11. Bake in the middle of your oven for 45min - 1 hour, depending on your oven. test by sticking a fork or knife into the middle of the cake, it should come out dry and not covered in dough. 

Banana flaxseed bread

I am a sucker for good banana bread. I keep making new versions playing with the ingredients to find new textures and consistencies. This version is more of a bread than cake as it's firmer, dryer and less sweet than a cake. Its best served toasted and buttered and if you want to be 'crazy' spread on some nut butter of your choice with some honey over the top.

For this recipe you will need:

3 small or 2 large over ripe bananas (almost black would be best)
2dl spelt flour (I used half whole wheat spelt and half white unbleached)
1 dl buckwheat or oat flour
3 eggs (room temp)
1 grated apple
0,5 dl maple syrup or honey
1 dl sugar (I used palm sugar)
70 grams melted butter or coconut oil
1,5 dl flax seeds
2,5 tsp baking powder
pinch of salt
1 dl roasted walnuts
optional - 0,5 dl coconut flakes

You could also add sunflower or pine nuts instead of the walnuts, or pecans. Some poppy seeds are also always nice to add, just 2 tbsp or so.

1. Pre heat your oven to 180 C. 
2. Mix the eggs with the sugar, honey/syrup, you want a fluffy consistency and a white-ish colour.
3. Mix the dry ingredients in a bowl. 
4. Mash the bananas.
5. On a low heat melt the butter or coconut oil. 
6. Now bit by bit add the dry ingredients to the egg mix, blend slowly. 
7. Add the cooled butter/oil, blend slowly.
8. Now add the banana and walnuts, again blend slowly. 
9. Butter or grease a cake/bread pan and dust with flour. 
10. Pour the batter into the cake pan and place in the middle of your oven. Bake for between 45min-1hour, depending on the heat of your oven. test by sticking a fortk or knife into the middle of the cake, the fork/knife should come out dry and not coated by dough.

As I mentioned above this bread does best if toasted and eaten with butter or nut butter and a little honey.