Coconut Pancakes with Pomegranate

After being so good for so long its ok to be a bit bad right? I have never been good at making pancakes, crepes, omelettes or anything you have to flip. So after making those perfect Tiramisu Pancakes,  a couple of days ago, I wanted to try again. So I tried to veganise another pancake recipe that I saw on Jamie Oliver’s website, Coconut pancakes with pomegranate jewels. If you aren’t a big fan of coconut cream on its own, try making a whipped coconut cream or using vegan coconut yogurt. I was in a hurry and wanted to make this sugar free so my coconut cream was a bit more runny. Marco liked it, but he also added some jam ontop for more sweet, I don’t think he needed it but he is a sweetaholic. The addition of pomegranate seeds and lime zest also bring a freshness as well, can be omitted if you don’t have any.

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Coconut Pancakes with Pomegranate and Coconut Cream (vegan, gluten free option, soy free, nut free)

Ingredients:

1 cup whole wheat, plain or gluten free flour

1 tablespoon baking powder

8 tablespoons ground dedicated coconut (just grind shredded coconut in processor)

1/2 teaspoons sea salt

1/2 teaspoon vanilla extract

1/4 cup brown rice syrup

3/4 cup water

canola spray oil /coconut oil

1/4 cup coconut cream (left in fridge overnight) or coconut yoghurt

agave to taste

seeds from 1/2 pomegranate

lime zest (optional)

Method:

1. Take a large bowl and add flour, baking powder, ground coconut, and salt. Whisk together.???????????????????????????????

2. In a smaller bowl add water, rice syrup and vanilla extract. Whisk together.

3. Add wet mixture into dry mixture and whisk until just combined. Don’t over mix, as there should be some lumps.???????????????????????????????

4. Heat a nonstick pan over medium-high heat, spray with oil. Pour 1/3 cup batter onto pan. When bubbles begin to appear in center, flip the pancake. Cook on the other side until it is lightly browned. Cook for another minute so it is cooked all the way through.  Continue with the rest of the batter.

5. In the meantime take the thick part of the coconut cream and add some agave to sweeten it.

6. Serve pancakes with a dollop of coconut cream/yogurt, lime zest and pomegranate seeds.

*Serves 2-3, makes 6 pancakes

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If breakfast wasn’t sweet enough I dropped into The Cupcake Parlour and had a Vegan Vanilla Cupcake with Fairy Floss Icing.

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Chocolate Orange Muffin with Coconut Orange Sauce

This experiment was dinner tonight. I’m alone and I wasn’t hungry enough to cook a meal. I wanted to make something sweet without sugar and to make use of the oranges that are going uneaten in my fridge. It is sugar free and oil free and can be made gluten free if you use gf flour & gf baking powder.

I used brown rice syrup instead of sugar, but after being cooked the muffins weren’t as sweet as the batter was . So I made a sauce that was originally meant to be a sugar free icing. It started with only coconut cream, brown rice syrup and orange juice. But then when it started to melt with the heat here, I thought I could add some coconut to thicken it up. It turned out to be a nice sweet sauce to go with the bitter chocolate orange flavor of the muffin.

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Chocolate Orange Muffin with Coconut Orange Sauce (gfo, sf, nf)

Ingredients:

1 cups unbleached white flour

1 cup wholemeal pastry flour

1/3 cup cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1/3 cup desiccated coconut

1 tablespoon orange zest (2 oranges)

1 teaspoon vanilla extract

1/2 cup brown rice syrup

3 oranges

Ingredients for Coconut Orange Sauce:

10 tbsp coconut cream (chilled in the fridge)

4 tsp brown rice syrup

1 tbsp orange juice

½ cup desiccated coconut (optional)

Method:

1. Preheat the oven to 180 degrees.

2. Take a bowl and sift the flours, cocoa, baking powder, and baking soda.

3. Add salt, desiccated coconut,  orange zest and vanilla extract.

4. Take the 3 oranges and cut off the skin and all the white parts under the skin. Then use  a blender or bar mix to puree the oranges. Leave a little chunky.

5. Combine the orange puree and brown rice syrup with the rest of the mix.

6. Place the mixture into a prepared muffin tray and cook for 15 mins or until cooked inside. DSC01293

7. Meanwhile take a small bowl and add the coconut cream and beat with a fork. Then add remaining ingredients and place the sauce  in the fridge.

8. Once muffins have been cooled on a rack, serve with a dollop of the sauce.

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Black bean Veggie Burgers with Pineapple Relish and Lemon Olive Oil & Poppyseed Cake

Hawaiian Sloppy Joes (Chloe Coscarelli recipe) with homemade Tahini & Guacamole on whole grain bun

I’ve been really busy this weekend writing my last few essays before the end of the semester. So I haven’t had much time to cook anything special. I’ve don’t even remember what I’ve eaten the last few days. I’ve been a zombie on the computer. So tonight I wanted to make something special.

I decided to make a couple of recipes from Chloe Coscarelli’s book, Chloe’s Kitchen.Well  these recipes aren’t actually from her book, but on her website promoting her book.

I’ve got her book as well and its really great. I’ve cooked a few of her recipes and they are really recipes that you wouldn’t know its vegan. The Hawaiian Sloppy Joes are also on her website. The Stuffed Shells with Arrabbiata Sauce are in the book. The filling is Garden Ricotta and its amazing. I never thought I would taste ricotta again. You can use it to substitute ricotta for other recipes. I have only used it for savoury, not sure how it would for sweet with the white miso paste in it.

Stuffed Shells with Arrabbiata Sauce

Anyway tonight I was planing on making Chloe’s Mexicali Sliders. I was still able to make the Black bean Patties, but as for the Spicy Mango Sauce and the Guacamole, that was not able happen. There was a little communication problem with my boyfriend. He went food shopping before he came home and I told him I needed mangos and avocado, but apparently he heard everything I didn’t  need. So by the time I made the patties and I was about to prepare the rest I discovered I was missing a few things.

But it was ok, luckily I had a can of pineapple and used that instead of the mango. I was a bit worried putting pineapple with sun dried tomatoes, but it was really delicious. As for the Black bean patties, they were amazing. I think the best veggie patty I’ve ever had. Way better then anything I’ve paid for out, well except for the one at Green Edge. If you don’t like coriander, don’t worry you wont be able to taste it. Marco hates coriander and he didn’t know it was even in there. It was full of flavour and very easy to prepare. I had to use polenta and rice crumbs since I didn’t have cornmeal or breadcrumbs, which I think made it more moist, which means its gluten free I guess. These ingredients really help to bind the patties, so they don’t need egg. They tasted pretty good before they were cooked as well, so I think you could have them raw.

I also made Marco’s favourite sweet potato fries on the side. Since we found out he has an intolerance to potatoes  we have been trying  cutting back on them as well. They are just as delicious and easy to prepare.

For dessert I made another recipe from Chef Chloe, Lemon Olive Oil Cake. I’ve made it before, but this time I thought I would put poppyseed through it. It is actually a sugar-free recipe, well except for the icing sugar. You could just leave that out, since it only gets dusted at the end. If you are worried about the olive oil taste, don’t worry, you won’t taste that either. For me the maple syrup made it  sweet enough. Marco wanted to have his with nutella, but we are trying to cut back our sugar and salt. So hopefully if he skips a few more nights without chocolate he will start to appreciate natural sweetness again.