BASIC PANCAKE RECIPE

I am a big fan of pancakes. They can be thin and moist, thick and soft, fried only on one or both sides etc.

The best is the fact that you can serve them at any time of the day with a variety of toppings, as savoury or sweet dish. That is simply perfect!

BASIC PANCAKE  RECIPE / Makes about 6
/ Recipe adapted from here /


INGREDIENTS:

• 2 eggs
• 1 cup of any nut milk
• 1/2 cup water
• 2 tsp melted coconut oil
• 1 & 1/3 cup white or wholegrain spelt flour
• pinch of salt
• 1 tsp maple syrup

METHOD:

Mix all ingredients in a large bowl using whisk. Warm up medium size frying pan over medium heat. Spread the batter as thin as possible over the whole pan. When golden brown, flip the pancake and fry one more minute on the other side.

Serve with favourite nut butter, fresh berries, maple syrup or any other thing you like :) 

SAVOURY SPELT & CORN MUFFINS

Few days ago, my mum told me that she had made savoury buckwheat and maize flour muffins. I thought I would have to make something similar too as that is a great snack.

You can prepare bunch of these small ones, refrigerate and take, for example, to work.

SAVOURY SPELT & CORN MUFFINS / Makes 6-7 

BATTER INGREDIENTS:

• 1 cup maize flour
• 1/2 cup spelt flour
• 1 tsp baking powder
• 1 cup any nut milk
• 1/4 cup extra virgin olive oil or coconut oil
• 1 tsp pink salt
• 1 TBS  thyme

FILLING INGREDIENTS:

• 1 lrg portobello
• handful of asparagus
• 1 leek (only white part)
• 3 sticks of celery
• clarified butter

METHOD:

Cut vegetables in small pieces. Melt butter on the frying pan, add vegetables and sauté until tender. Remove from the gas and leave to cool on the side.

Preheat oven to 200 C. Prepare muffin tins.     

In large bowl mix all dry ingredients. Then add vegetables and mix well. Divide between muffin cases and bake for about 20-30 minutes.

Enjoy!

RAW ALMOND MILK

One of my favourite bloggers is Sarah Britton - her blog is called My New Roots. Sarah is amazing person, great cook and holistic nutritionist. Is it not too much? Definitely not! She is one of people who should be your inspiration.

I was very curious what would be the taste of non dairy homemade milk. I had been buying soy, almond or hemp milk for years but I was sure that homemade one had to be different. And at the same time much healthier. 

First I made plain almond milk. It was delicious, a little frothy with delicate flavour. The second time, I added some maple syrup for more taste. You can also substitute maple syrup with dates, agave nectar or vanilla extract. So many choices!

And here you can watch 'My New Roots' video how to make nut milk.

RAW ALMOND MILK

INGREDIENTS:

• 1 cup almonds (or any other nuts)
• 4 cups filtered water (I use 3 cups because I prefer more intensive flavour)
• pinch of sea salt (optional)
• 2 TBS maple syrup

METHOD:

1. Soak almonds for 8 hours or overnight. 
2. Drain, rinse and place in high speed blender. 
3. Add water and male syrup.
4. Press the button to start and blend until smooth. 
5. Take a big bowl or jug, line with nut milk bag or cheesecloth.
6. Pour the mixture from the blender and squeeze.
7. Pour milk into a glass jar or bottle.

* You can keep it in the fridge for up to 4 days. 

** Ground almonds (that what is left in nut milk bag) can be used for baking or you can add them when making pancakes, smoothies or use as garnish.