Decadent Caramel Chocolate Swirl Pancakes

I’m aware this is a big call but I believe this is the best @healthsynergy and @coconutandbliss collab yet. This dish tastes indulgent yet is completely clean. It is filling but not sickly sweet. Let us present to you…

DECADENT CARAMEL CHOCOLATE SWIRL PANCAKES!

The name is pretty self explanatory. You MUST make these. Unquestionable.

Tag @coconutandbliss and @healthsynergy if you make these! We would LOVE to see!

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Ingredients:

1/4 cup buckwheat flour
1/4 cup hazelnut meal
2 eggs (separated)
1/2 cup cashew milk
1/2 tsp baking powder
1 tbsp mesquite powder
1 tsp soaked chia seeds
1 ripe banana
2 dates
1 tbsp hulled tahini
1 tsp coconut oil

Chocolate tahini sauce for the ‘swirl’:

2 tbsp cacao

1 tbsp coconut nectar

1 tbsp tahini

Dash hot water

Method:

1. Combine buckwheat flour, hazelnut meal, baking powder and mesquite powder in a large mixing bowl and mix well.

2. Place banana, dates, cashew milk, tahini , egg yolks and chia seeds in a high powder blender and blend until smooth.

3. Mix into the ‘dry’ mixture

4. Beat egg whites until firm peaks form and then gently fold into the pancake mixture

5.Place 1/2 tsp coconut oil in a non-stick pan and allow to melt over medium heat.

6. Meanwhile, combine all the ingredients for the swirl until smooth. Set aside.

7. Once the pan is heated, add in a small amount of the pancake mix. Top with approximately 1 tsp of the chocolate tahini sauce and create a ‘swirl effect.’ Leave to cook for about 1 minute  or until bubbles start to form.

8. Flip and allow the other side to cook for a further minute or so

9.Repeat this process for the rest of mixture.

Serves 2.

Cookie Dough Pancakes

Two of the world’s best foods thrown into the one to create something BEYOND EXTRAORDINARY.

The perfect breakfast, lunch or dinner. Created with the amazing @healthsynergy.IMG_8013

Cookie Dough Pancakes:

Serves 2.

  • 1/4 cup buckwheat flour
  • 2 tbsp almond meal
  • 2 tbsp sesame flour
  • 1 tbsp mesquite powder
  • 1/2 tsp baking powder
  • Pinch vanilla bean powder
  • Pinch sea salt
  • 2 organic free range eggs, separated
  • 1/2 cup coconut milk
  • 1/2 banana
  • 1 tbsp macadamia butter
  • 1 tsp hulled tahini 2 medjool dates*
  • 2 tbsp ‘sweet’ cacao nibs, optional
  • Chocolate coyo, to serve

Chocolate tahini sauce:

  • 2 heaped tsp cacao
  • 1/2 tsp coconut nectar
  • 1 tsp tahini
  • Dash hot water

*Soak in warm water for a few minutes

1. Place the milk, dates, tahini, macadamia butter, banana and egg yolks in a high speed blender. Blend until well combined.

2. In a mixing bowl place all dry ingredients.

3. Whisk egg whites until stiff peaks form in a separate bowl.

4. Create a well in the centre of the dry ingredients and pour in the blended milk mixture and combine. Fold through the egg whites and the cacao nibs.

5. Heat a frypan greased with coconut oil on medium heat. Pour in mixture. Cook until small bubbles form on one side (or until golden), then flip. Continue until all mixture has been used.

6. Combine all ingredients for the chocolate tahini sauce. Stir until smooth. Be careful not to add too much water otherwise the sauce will be extremely runny.

7. Serve the pancakes with the sauce, chocolate coyo, cacao nibs and strawberries. Absolutely to-die-for! A must-make.

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Lemon Curd Tarts

 

An impeccable combo combining a deliciously crisp pastry crust with the zingy, creamy curd. Refined sugar, dairy and gluten free of course so can be enjoyed minus the guilt!

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Pastry:

  • 1 ½ cups almond meal (or alternatively 1 cup almond meal + ½ cup LSA)
  • ¼ cup buckwheat flour
  • 2 tbsp chia seeds
  • 2 medjool dates
  • 1 tsp vanilla
  • 2 ½ tbsp. pure maple syrup
  • 2 tbsp. melted coconut oil
  • 1 tbsp. cold waterFilling:
  • 2 eggs
  • 2 egg yolks
  • ½ cup fresh lemon juice
  • 2 ½ tbsp. pure maple syrup
  • 1 tbsp. finely grated lemon zest
  • 3 ½ tbsp. coconut oil
  • Fresh berries to serve
  1. Preheat the oven to 140 degrees. Grease 10 holes of a muffin tray with coconut oil.
  2. Place all of the base ingredients into a food processor or blender except for the water. Blend. Add the water. If the mixture looks too dry, slowly add some extra water until a dough-like consistency is formed. Press the tart mixture into tin. Bake for 25 minutes or until slightly golden and crisp.
  3. Meanwhile, make the lemon curd. Place a small saucepan over a pot of simmering water. Turn the heat to low. Pour in the lemon juice, zest, eggs, yolks and maple, whisking until combined. Gradually whisk in the coconut oil, 1 tbsp. at a time until it is completely melted. Turn the heat to medium, continuing to whisk. The mixture should gradually become thicker and thicker until a curd consistency. Allow to cool completely. Place in the fridge to make firmer.
  4. Once the tart shells are cool, fill with the lemon curd and top with a fresh berry.

 

The BEST Green Smoothie

Green smoothies taste amazing. Well this one does anyway. I pack this with so many vital nutrients that it can either be a snack or a brekky on-the-go! The avocado not only creates an impeccably creamy texture, but also adds heart-healthy monounsaturated fats that also keeps you feeling full! Win-win situation!

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Blend: 2 stalks of kale, 1 frozen banana, 1 handful baby spinach, 1/2 kiwi, handful of mint, squeeze of lemon juice, 1/4 avocado, 1/2 cup coconut water, 1/2 cup coconut milk, 1 tbsp chia seeds.

Serves 1. (Or 2 for a mini snack!)

GIVE MEEEEEE.

Chocolate-chip Chai Pancakes with a Cacao Sauce

 

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Pancakes:
  • ¼ cup buckwheat flour
  • 3/4 cup almond meal
  • 2 tsp gluten-free baking powder
  • 1 tsp vanilla bean powder
  • 1 tbsp mesquite powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • sprinkle of cardamon
  • 1 cup macadamia milk or other milk
  • 4 medjool dates
  • 3 eggs, separated
  • 1 large banana
  • 2 tbsp cacao nibs, (optional)
    Ganache:
  • 1-2 tsp raw cacao (depending on how chocolatey you would like it!)
  • Dash hot water
  • 1 tsp nut butter or tahini (I usually use hazelnut butter)
  • 1 tsp sweetener of choice
  1. Combine all dry pancake ingredients in a large mixing bowl then combine egg yolks, milk and dates in a blender and blend until smooth. Transfer to dry mixture and stir.
  2. Beat egg whites until firm peaks form and gently fold into mixture
  3. Stir in cacao nibs.
  4. Melt a teaspoon of coconut oil in a frypan on medium heat, placing about ¼ cup of mixture on the pan each time and spreading it out to form a circular shape. Leave it for a minute or 2 or until small bubbles form, then flip!
  5. To make the sauce, simply combine the above ingredients until it has reached a consistency that is slightly thick, but still runny.
  6. Pour over the ‘ganache’! Top with fresh berries, cacao nibs or whatever you desire!

Serves 1.

Cacao Thickshake

Cold, thick and creamy- the way we all like it!

Ingredients:

1/2 cup coconut milk

1/2 cup 100% coconut water (slightly less for an eat-with-the-spoon consistency!)

1 serving of chocolate, coconut or vanilla protein (I use either bioglan vanilla superfoods, INCA or 180 nutrition)

1/2 frozen banana

1 tbsp cacao

1 date (optional)

Blend. Devour. YUM.