Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

 

I used a prefab pancake mix for this one (Orgran gluten free mix w apple & cinnamon, it is lovely). Apart from that you need:

♣   pineapple
♣   peanut butter
♣   molasses (or another fluid sweetener)
♣   dessicated coconut
♣   non-dairy milk
♣   citrus zest (lemon, orange, or both)
♣   mint
♣   coconut oil for cooking

To do:
– make your pancakes (I don’t need to explain, do I?)
– stir fry the pineapple cubes w the ginger & zest (or you can add them later, up to you)
– mix a few table spoons of peanut butter with some non dairy milk, and add as much sweetener as you like.
– sprinkle pancake with coconut, place pineapple on top, pour sauce on top and garnish with mint.

If you use a dry sweetener, just add more milk.

All done 🙂

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

 

Yum!

Parts (per person):
◊    1 wrap (see recipes in Wraps & Sandwiches or use wholemeal or gluten free wraps)
◊    1 small banana
◊    peanut butter, not sweetened/salted
◊    1/4 cup of Cashew Cream (see recipe)
◊    1 tbsp of raw Agave nectar
◊    1 teaspoon of Vanilla paste
◊    some fresh mint leaves

Assembly:
– spread the peanut butter on your wrap
– slice the banana lengthwise and cut in two
– bake the banana (coconut oil, preferably)
– mix Cashew Cream with agave nectar and Vanilla
– transfer banana to wrap
– place mint leaves on banana
– pour Vanilla cream over the top
– roll up and eat!

Tomato & Capsicum Salad w Fresh Herbs

 

Tomato & Capsicum Salad w fresh Herbs

Tomato & Capsicum Salad w fresh Herbs

Too easy!

You need:
•   2 tomatoes
•   1 capsicum
•   fresh mint
•   fresh basil (I used purple basil)
•   fresh flat leaf parsley
•   olive oil
•   a dash of balsamico upon serving
•   sesame seeds
•   salt and plenty of black pepper

You do:
– merrily chop everything
– mix and eat!