Lately I have been fancying pancakes. When I was little we made pancakes pretty much every weekend- Scotch drop scones are actually what we made. My mum was often the one who made them with us, and as that’s the pancake recipe she prefers, my brother and I grew up feeling these were proper pancakes. They’re small, fluffy, and much more “stackable” than crepes. These remind me a lot of those pancake-driven mornings.
This was the first time ever that I’ve ever used the flour in a recipe, and I actually quite like it (I’ve used the Seven Hills one here). There’s a subtle coconut-y taste and texture. Not as fluffy as regular pancakes, but really delicious. If you want mega-fluffy pancakes then I’d say use self-raising flour and omit 2-3tbsp of the milk (coconut flour has a higher fibre content, which mean you need more milk to form a batter).
This is a really satisfying breakfast, and the apple adds the height that guarantees a decent stack. The cashew butter is amazing when it melts into them. My top tip is this: stack them, adding cashew butter, then microwave for up to 1 minute. If you’re anything like me, then you’re quite slow at making pancakes and the first has gone stone-cold by the time the last is ready, so the microwave is your best friend. I also highly recommend adding a dollop of thick Greek yoghurt, or even a scoop of ice-cream if you’re pushing the boat out. Continue reading
I know that around Christmas time we all like to whap out the sweet treats, and so today we’re making a Christmas fudge! Which tastes like mince pies…
This literally takes under 10 minutes to prepare, and then you whack it into the fridge for a minimum of five hours (overnight ideally), and you’re good to go! You needn’t tell anyone, but this recipe is also healthier than most fudge recipes you’ll come across, using just cashew butter, coconut oil, and mince pie filling. I used the Meridian mince pie filling, because it’s gorgeous, but feel free to use whatever you have kicking around (extra points if you made your own this year, because that sh*t is time consuming).
Anyway, these little cups of joy will melt in the mouth, and they’re ideal to pull out after Christmas dinner for the family to enjoy. You can also feel like you made something highly impressive, and pretend it took a lot of effort if you like…
- ½ cup cashew butter, or almond butter (for this recipe I used the meridian cashew butter)
- 3tbsp mince pie filling (again, I used the Meridian kind- but any will work)
- 2tbsp coconut oil
- Pinch each of cinnamon and of mixed spice
- In a small pan melt together the coconut oil, 2tbsp mince pie filling, and the nut butter, along with the spices. Keep this over a low heat while everything combines, stirring constantly to avoid burning.
- Transfer into reusable silicone, or paper, bun cases. Take the remaining tbsp. of mince pie filling and add a tiny bit to each fudge cup, then use a sharp knife to swirl this in and create a pattern.
- Chill for a minimum of five hours (ideally overnight)…
- Turn out of the silicone moulds, and serve up!