Marly’s Toasted Macadamia and Banana Pancakes: Ferment – Holly Davis

Ferment cover

Ferment

Holly Davis

Murdoch Books 

ISBN: 9781743368671

 

Images and recipes from Ferment by Holly Davis (Murdoch Books, RRP $45) Photography by Ben Dearnley.

 

marly’s toasted macadamia and banana pancakes 

 

“These pancakes are a variation on a recipe I cook for Marly, for whom I am a private chef. They are fabulous and not difficult to make, though as they contain no grain or dairy products to bind them, they require a slightly different cooking technique than regular pancakes. Try them with a spoonful of cultured apricot spread (p. 154) and a generous drizzle of cashew and citrus amazake cream (p. 44). The toasted nut butter has one ingredient and can be used in any way you might use any other nut butter.”  p54

 

marly's toasted macadamia and banana pancakes

Makes 10–12 pancakes 

Ready in approximately 1 hour 10 minutes 

 

Toasted macadamia nut butter

500 g (1 lb 2 oz) macadamia nuts

 

Macadamia and banana pancakes

4 eggs

120 g (41⁄4 oz/1⁄2 cup) toasted macadamia nut butter
(see above)

2 large or 3 small ripe bananas

125 ml (4 fl oz/1⁄2 cup) water

pinch sea salt

pinch ground cinnamon

1 vanilla bean, seeds scraped

ghee or macadamia oil, for frying

 

Deactivate by toasting Preheat the oven to 120°C (250°F) and place the macadamia nuts on a baking tray. Place in the oven and toast for 20–30 minutes, or until they are an even golden brown. Cool to room temperature then add to a food processor and blitz to a smooth paste. Portion out the amount you’ll need for the pancakes and transfer the remaining nut butter to a spotlessly clean airtight glass jar. This will keep in the fridge for a month or more.

Combine all of the pancake ingredients in a blender or food processor, blitzing well until the mixture increases slightly in volume and becomes lighter.

Preheat the grill (broiler) to medium and set up a wire rack with a clean tea towel (dish towel) draped over it.

Heat a 14 cm (5½ in) round cast-iron frying pan over medium heat. (The pan will be transferred to the grill so use one with an ovenproof handle.) When the pan is hot wipe it with paper towel and a little ghee then lift it off the heat slightly and pour in enough of the pancake batter to cover the pan in an even 3 mm (1⁄8 in) layer, tilting the pan to spread the mixture out evenly. Cook over medium heat until it is golden brown underneath and you can see the edges of the pancake lifting slightly.

Transfer the pan to the grill and cook for about 2 minutes, or until the top is dried but not browned. Return the pan to the stove top and, using a palette knife, carefully flip the pancake over.

Cook for 2 minutes to brown, then transfer the pancake to the cooling rack and cover with another tea towel. Wipe the pan out with paper towel and add a little more ghee, and repeat until the mixture is finished.

Serve the pancakes warm or cold, with a selection of toppings if you like. Once cooked, these pancakes keep well in an airtight container in the fridge for 3–4 days and can be gently reheated in a hot pan.

 

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Waffles & Date Chocolate Sauce – The Goodness of Nuts & Seeds: Natalie Seldon

It’s World Chocolate Day – let’s celebrate with a little something that combines decadent with wholesome.

goodness-of-nuts-and-seeds

http://www.simonandschuster.com.au/books/Goodness-of-Nuts-and-Seeds/Natalie-Seldon/9780857834133

 

WAFFLES & DATE CHOCOLATE SAUCE

 

*VEGETARIAN *GLUTEN-FREE *DAIRY-FREE

Decadent yet wholesome, these are drizzled with warm, sticky sauce and vibrant fresh berries for an indulgent affair to savour. Golden and crispy on the outside with a soft and fluffy centre, these griddled, healthy treats contain gluten-free buckwheat flour, supplying a multitude of vitamins and minerals. These provide a little sweet solace on wet and windy days and are sure to warm the hearts of family and friends.

Makes 3–4 (depending on the size of your waffle iron)

75g buckwheat flour

75g almond flour or ground almonds

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons date syrup  (or unrefined sugar)

1 egg, lightly beaten

275ml almond milk

2 tablespoons almond butter

2 teaspoons vanilla bean  paste or extract

 

For the date chocolate sauce

100ml date syrup

75g raw cacao powder

2½ tablespoons maple syrup

 

To serve

200g fresh red berries, such as raspberries, strawberries and redcurrants

25g toasted flaked almonds

 

  1. Sift both flours, the baking powder and salt into a mixing bowl and stir to combine. Add the date syrup, egg, almond milk, almond butter and vanilla bean paste or extract, then mix well until combined. Leave the batter to rest for 5 minutes.

 

  1. Make the date and chocolate sauce by heating all the ingredients together in a small pan over a gentle heat. Stir until combined and glossy, then set aside until needed.

 

  1. Preheat a waffle iron as per instructions, spray both sides of the iron with oil spray (I use coconut oil) and pour a large ladleful (about 150ml) of batter in the centre of the iron and spread out towards the edges with a flat-bladed knife. Close the lid and allow to cook. Repeat until all the batter is used.

 

  1. Serve the waffles with the fresh fruit, a drizzle of date chocolate sauce and the toasted almonds.

Waffles with date Chocolate sauce

 

Recipes from The Goodness of Nuts & Seeds by Natalie Seldon. Published by Kyle Cathie. RRP $19.99

Who Would Have Thought…

Who would have thought that tahini ( ground sesame seed paste) and maple syrup could  taste this good?  Today I made my first raw food dessert – raw caramel slice from  Vladia Cobrdova’s “A Whole New Way To Eat.”

I love the base- dates and almonds, the caramel – basically tahini, coconut oil and maple syrup and the choc top –  mostly just cocoa and coconut oil. YUM.  A little goes a long way – but  make sure you keep this in the fridge.  The recipe  states this will keep for up to three weeks in an airtight container in the fridge, which is good because this recipe made a huge amount.  If you are down this way – pop in for a coffee and a taste.

 

raw caramel slice

Crunchy Buckwheat Muesli: The Energy Guide – Dr Libby Weaver

The Energy Guide

The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

Prep ahead: • Soak buckwheat, almonds and seeds
Cooking time: 50 minutes
Preparation time: 10 minutes, plus overnight soaking

CRUNCHY BUCKWHEAT MUESLI
Serves:6
1 cup (200 g) buckwheat (see Glossary)
1⁄2 cup (80 g) raw almonds, chopped
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
1 tablespoon sesame seeds
2 tablespoons extra virgin
coconut oil, melted
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground turmeric (see Glossary)
1 tablespoon pure maple syrup (optional)
milk of your choice, to serve
sliced banana and blueberries, to serve

This delicious crunchy muesli uses very little sweetener and
is a nutrient-dense alternative to many packaged breakfast
options on the shelves. The combination of seeds gives it a
wonderful mineral boost. I find many people love it served with
banana and blueberries, but you can use any fruit you like. p.88

Place the buckwheat, almonds and seeds in a medium bowl,
cover with cold water and leave to soak overnight. The next
morning, rinse and drain well.

Preheat the oven to 150°C (300°F) and line a baking tray with
baking paper.
Tip the soaked buckwheat mixture into a bowl, add the coconut
oil, spices and syrup, if using, and mix well to coat.

Spread the buckwheat mixture over the prepared tray. Bake
for 50 minutes or until lightly golden and dry. Set aside to cool
completely.

Serve with your choice of milk, topped with sliced banana
and blueberries.

Breakfast_BuckwheatMuesli

Spiced Almond Fritters with Pumpkin and Apple: Real Food For Babies and Toddlers – Vanessa Clarkson

Recipes and images from  “Real food For Babies and Toddlers” by Vanessa Clarkson (Murdoch Books)

Spiced Almond Fritters with Pumpkin and Apple 

Makes 10

Preparation time 10 minutes  Cooking time 15 minutes

DIETARY INFO: Dairy-free    gluten-free    vegetarian

 

4 eggs

250 g (9 oz/2 cups) peeled and grated butternut pumpkin (squash)

3 eating apples, cored

3 tablespoons almond meal

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

coconut oil for frying

maple syrup (optional), to serve

 

To make the batter, beat the eggs well in a large bowl. Add the pumpkin and grate in one of the apples, along with the almond meal and spices. Stir to combine. Finely slice the remaining 2 apples and set aside.

Working in batches and allowing 1 teaspoon coconut oil per fritter, heat the coconut oil in a large frying pan over medium heat. Once the oil is hot, spoon 2 tablespoons of the fritter batter into the pan, and shape into a fritter using a spoon or spatula. Continue until you have three or four fritters in the pan, taking care not to overcrowd the pan. Press a slice of apple into the top of each fritter. Cook for 3–4 minutes on the first side, then flip over and cook for a further 1–2 minutes until cooked through and crisp and golden on the outside. Keep warm on a plate lined with paper towel while cooking the rest. Repeat until all the batter has been used. Serve the fritters drizzled with a little maple syrup, if you like.

“For little ones: As raw apple presents a choking hazard for babies, these fritters are a great way to introduce this fruit in its whole form. The apple slice is unlikely to be soft enough for beginners, so either leave this off their fritter or grate all the apples into the batter. You may need to add a little more almond meal if the apples are especially juicy.”p.70

 

Giant Lamington: A Whole New Way To Eat – Vladia Cobrdova

Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)

GIANT LAMINGTON WITH RASPBERRY KAKADU JAM

 

 

+ Vegetarian

+ Gluten-free

Considered a gift of the Dreamtime, the Kakadu plum is Australia’s star superfood. They have exceptional nutritional and antiseptic properties.“p.230

 

prep time: 35 minutes

cooking time: 40 minutes

Serves 6–8

 

 

6 eggs

115 g (4 oz/1/3 cup) honey

80 ml (2½ fl oz/1/3 cup) melted coconut oil

1 teaspoon vanilla bean paste

65 g (2½ oz/½ cup) coconut flour

½ teaspoon baking powder

100 g (3½ oz/1 cup) almond meal

35 g (1¼ oz/½ cup) shredded coconut

 

Kakadu jam

170 g (6 oz) raspberries, fresh or frozen and defrosted

50 g (1¾ oz/¼ cup) coconut sugar

1 tablespoon Kakadu plum (salty plum) powder, or use the zest of 1 orange

45 g (1½ oz/¼ cup) chia seeds

2 tablespoons coconut water

 

Cacao frosting

40 g (1½ oz/¼ cup) coconut oil

55 g (2 oz/½ cup) cacao powder

60 ml (2 fl oz/¼ cup) coconut cream

 

 

Preheat the oven to 160°C. Lightly grease a 30 x 12 x 10 cm (12 x 4½ x 4 inch) loaf (bar) tin and line it with baking paper, leaving the sides overhanging.

 

Use an electric mixer fitted with the whisk attachment to whisk the eggs and honey for 5 minutes or until well combined. Add the coconut oil and vanilla bean paste and whisk for another 2–3 minutes until well combined.

 

Combine the coconut flour, baking powder and almond meal in a separate bowl. Gently fold into the egg mixture until just combined, then spoon into the prepared tin and bake for 40 minutes or until a skewer comes out clean. Remove from the oven and allow to cool in the tin.

 

Meanwhile, to make the jam, combine the ingredients
in a blender and blend until smooth. Transfer to a small bowl, cover and refrigerate for 15 minutes or until set.

 

To make cacao frosting, put the coconut oil in a frying pan with 60 ml (2 fl oz/¼ cup) of water and cook over low heat until the oil melts. Add the cacao powder and coconut cream and stir for 2 minutes or until combined. Remove from the heat and set aside to cool.

 

Transfer the cake to a serving plate. Spread with jam and drizzle with the frosting. Scatter with shredded coconut.

KickStart Morning Drink: A Whole New Way To Eat – Vladia Cobrdova

Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)

 

KICKSTART MORNING DRINK

 

KickStartDrink

 

+ Vegetarian, + Vegan, + Gluten-free, + Dairy-free, + Paleo

I love to have this cup first thing in the morning to kickstart my metabolism. It’s also great as an afternoon slump pick-me-up, instead of coffee or hot chocolate. It can also be served chilled.” p.38

 

prep time: 5 minutes

cooking time: Nil

 

 2 teaspoons Cinnamon Five Spice (see page 174) +

2 teaspoons finely grated ginger

Juice of 1 lemon

250 ml (9 fl oz/1 cup) hot water

1 tablespoon raw honey,
or use vegan sweetener

1 pinch dried chilli flakes

 

 

Put all of the ingredients into a mug, stir to combine well and enjoy.

 

 

+ note  Cinnamon Five Spice is a combination of cinnamon, star anise, black pepper, fennel, cloves and pink Himalayan salt. All these spices get you moving in the morning; not only your body, but also your digestive system and metabolism!