Laden down in the best way possible

[donotprint] Laden down isn’t a term I would usually use due it’s negative connotations; you speak negatively you’ll think negatively and it’s a down hill spiral from there on in!

But it’s the best way to describe how I was leaving the Rude Health expo on Sunday evening! I managed to refrain from buying anything on the Saturday…who am I kidding it was just because I didn’t get the time! But as soon as I spotted the Bob’s Red Mill stand from a distance I knew I would be spending a fortune! I usually buy the coconut flour and ground flax seed from iHerb.com (which reminds me I need to make a massive order very soon, I’m getting low on Justin’s!) but I’ve run out ahead of when I anticipated.

Thanks no less to these awesome pancakes which I will get to! Smile

Though I wouldn’t consider my eyesight to be fantastic I did a bit of long distance squinting from my post at The Happy Pear stand and almost jumped for joy when I spotted the coconut flour. Needless to say it was my first port of call on Sunday morning!

In case you haven’t heard me go on about it before, coconut flour makes the most incredible pancakes! Light, fluffy, with the most delicious sweet coconutty flavour. I just can’t get enough of it!

It’s by far my favourite flour which up until now I’ve only used for making pancakes and baking the best banana zucchini bread ever to grace my lips! So good topped with a good dollop of almond butter!

I splurged on some Turkish figs and grilled up the little beauties to serve on top of coconut pancakes. Paired with some pears which had been stewed a little with some cinnamon and water, a dollop of Maranatha almond butter on each and sprinkling of toasted almonds…I was in coconut flour pancake loving heaven!

Having figs for breakfast is such an extravaganza, one which is totally worth the cost! Fig, pear and almond is by far one of my favourite trios and it sat quite beautifully abed the coconut pillows.

Aside from the amazing taste coconut flour is a fantastic alternative to your usual whole wheat…

  • It’s gluten free! With gluten sensitivity affecting as many as up to one in ten according to research carried out by Braly,sometimes with no digestive symptoms which one would commonly associate at all presenting themselves, it’s a fantastic tasty alternative!
  • High in fibre, containing almost double the amount found in wheat bran (the benefits of fibre is one for another day!) It’s 58% compared to wheat bran which comes in at around 27%!
  • Although gluten free it has a significant amount of protein; more than any other leading flours such as white, rye or cornmeal; the amount is on a par with that found in wheat.
  • Being naturally sweet it’s a fantastic way for those with a sweet tooth trying to cut back on sugar to satisfy their cravings!
  • Low in digestible carbs, coconut flour is GI friendly meaning it will keep you fuller for longer giving you steady balanced energy.

So there you have it, if your not convinced hopefully you be inspired by the recipe below! Smile [/donotprint]

Vegan Pear Fig and Almond Coconut Pancakes

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Servings –1

Preparation Time – 10 minutes

Cooking Time – 8-10 minutes

Ingredients

Pancakes

  • 1/4 cup (30g) wholegrain spelt flour
  • 1/4 cup (30g) coconut flour
  • 1 tbsp milled chia + 3 tbsp water
  • 125ml (1/2 cup) almond milk
  • 1/2 small banana
  • 1 tsp baking powder

Toppings

  • 1 large pear diced
  • 1/4 tsp cinnamon
  • 2 figs sliced
  • 2 tbsp almond butter
  • 1/2 tbsp toasted almond flakes

Directions

  1. Whisk together milled chia and water and set to one side for a couple of minutes.
  2. Mix together all pancake batter ingredients, using a handblender to ensure it’s perfectly smooth or alternatively mash banana before adding to other ingredients and whisking vigorously.
  3. Place pear in a pot with cinnamon and about 1 tsp of water and simmer for 5 minutes until soft and heated through.
  4. Simultaneously place sliced figs under a preheated grill; grill on either side for a couple of minutes.
  5. Place 1/3 cup measures of the pancake batter in to a non stick pan and cook each of the three pancakes for 4-5 minutes on each side.
  6. Serve pancakes topped with pear, fig, a dollop of almond butter on each and a sprinkling of toasted almonds over the top!

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