Breakfast

Banana Almond Pancakes

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Did you see my healthy breakfast tips in The Telegraph earlier this month? The Telegraph featured several Brain Food breakfast recipes in their article on “How to make your child a healthy breakfast that they’ll actually like”.  But looking through the recipes the Telegraph chose made me realize that one of my favorite breakfast recipes was not on the website at all! This recipe for banana almond pancakes is so quick and easy to throw together on a weekend morning, and you probably have all of the ingredients to hand. The pancakes pair beautifully with fruit and berries, a drizzle of maple syrup or a spoonful of chia seed jam.

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Banana Almond Pancakes

2 very ripe medium bananas, peeled

4 large eggs

4 tablespoons (40 g) ground almonds

1/2 teaspoon ground cinnamon

coconut oil for cooking (or any other cooking fat)

Makes about 8 pancakes.

In a large bowl, mash the bananas well with a fork. Whisk in the eggs, then add the ground almonds and mix well.

Melt a small spoonful of coconut oil in a pan over medium heat. Using a ladle, add about 3 tablespoons of batter to the pan. The key to these pancakes is to keep them small, around the size of a scotch pancake, as they will be difficult to flip otherwise. Using a spatula correct the shape if necessary. When the bottom side is firmly cooked, after about 2 minutes, flip over (carefully!) and cook the other side for about 1 minute. Remove from the pan, and start again for the next pancake.

Dessert, Snacks

Chocolate-dipped Cherries

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Just two ingredients … but they are two of my favorite ingredients!

Chocolate-dipped Cherries

200 g cherries (with stalks attached)

150 g dark cooking chocolate

Makes about 25 chocolate-dipped cherries.

Wash and dry the cherries, then place on a tray in the freezer for an hour or until you are ready to dip them.

Melt the chocolate in a small bowl over simmering water, stirring occasionally, until completely melted. Set aside to cool for a minute or two.

Dip the cherries one by one, then place on a tray or plate lined with parchment paper. Refrigerate until serving.

For a lighter version, only dip the cherries halfway.

 

 

 

 

 

Dessert, Snacks

Chocolate coconut squares

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These chocolate coconut squares are free from gluten, dairy and refined sugar, but are nonetheless one of the most intensely chocolate flavoured desserts I have ever eaten. I had intended the recipe to be for chocolate coconut bars, but they came out so rich I had to downgrade the size to squares. These are lovely with a cup of coffee or as an after-school treat for hungry children.

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Chocolate Coconut Squares

360 g pitted medjool dates

100 g organic cacao powder (I use Creative Nature)

60 g dessicated coconut + extra to sprinkle

50 g chopped almonds

2 tablespoons honey

4 tablespoons water

pinch of salt

Makes about 30 squares.

Line a 20 x 20 cm baking tin with parchment paper.

Put all ingredients in a blender or food processor and blitz until smooth.

Tip the mixture into the tin and spread out evenly. Press down and smooth the surface with the back of a large spoon. Sprinkle a bit more coconut over the top and press into the surface.

Refrigerate for at least one hour, then cut into squares. Refrigerate until ready to serve.

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Side dishes

Kimchi – Cauliflower “Fried Rice”

kimchi cauliflower rice

Last week I had a great time co-hosting a fermentation workshop with Katharine Locke. After a busy morning of chopping vegetables and filling jars, we all sat down to a lunch featuring a fermented food tasting along with my new favorite lunch dish, this kimchi-cauliflower “fried rice” adapted from a recipe in Gwyneth Paltrow’s new book, It’s All Easy.

Although it is not difficult to make kimchi at home (try this recipe if you want to give it a go), because I live near an excellent Korean supermarket I tend to buy kimchi in pouches rather than make my own. I do now know that the kimchi sold in pouches is well fermented, having lived through The Night Of The Exploding Kimchi.  But that’s a story for another time, maybe when I finish deep-cleaning my fridge.

And if you have never made cauliflower couscous (or rice), I would highly recommend that you try it. It is really tasty but low-carb and perfect for anyone on a grain-free diet.

Kimchi-Cauliflower “Fried Rice” (adapted from It’s All Easy by Gwyneth Paltrow)

1 small head of cauliflower, broken into small florets

100 g curly kale, cut or torn into small pieces and stems removed

2 tablespoons coconut oil

2 tablespoons water

2 tablespoons toasted sesame oil

3 tablespoons coconut aminos (or tamari soy sauce)

2 spring onions, thinly sliced

200 g chopped kimchi

1 small bunch of coriander leaves, chopped

1 tablespoon toasted sesame seeds

Serves 4 as a main course (lovely with a fried egg on top!) or 6-8 as a side.

Pulse the cauliflower florets in a food processor until they are broken down to the size of couscous.

Heat the coconut oil in a large pan over medium-high heat. Add the kale and saute for for 2 minutes, until it is starting to wilt. Add the cauliflower and the water and continue to saute for 5 minutes. Then cover the pan and reduce the heat to low for 5 minutes. Remove from heat and allow to cool.

Meanwhile, combine the remaining ingredients in a bowl. Add the cooled cauliflower-kale mixture and mix well. Garnish with sesame seeds and serve immediately.