Bananaflour Pancakes with Coyo & Grilled Peach

Servings: 2 people / portions

Ingredients:

Pancakes

• 40 ml banana flour
• 1 egg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar or lemon juice
• 40 ml unsweetened almond milk
• 1 tsp vanilla extract
• 2 tsp coconut palm sugar or maple syrup
• small pinch of salt

Toppings

• 1 peach
• few scoops of  coconut yoghurt / coconut cream
• fresh mint leaves, shredded
• toasted (activated) almonds

Method:

1. Put a frying pan on medium heat, grease with a bit of coconut oil, cut the peach into slices and grill them for a few minutes until golden brown on each side, in the mean time prepare the pancake batter. Also toast the almonds.
2. Split the egg and whip up the egg white using a machine.
3. Blend all other ingredients together, gently fold in the egg white, don't overbeat or you will lose the air. 
4. Bake little pancakes on medium/low heat in a frying pan in coconut oil.
5. Keep the pancakes warm in a 50 degrees C preheated oven.
6. Top with coconut yogurt, grilled peach and toasted almonds and fresh mint. 

Golden Moroccan Oats

Ingredients:

Porridge

• 20 gr oatmeal
• 150 ml rice-coconut milk / unsweetened almond milk
• zest of about 1 orange
• juice of 1/2 orange (about 50 ml)
• 1/4 tsp turmeric
• pinch of cinnamon
• 1/2 tsp vanilla bean paste / extract
• squeeze of lemon juice 

Toppings

• 10-20 gr toasted almond flakes
• 1/2 orange, cut 
• fresh mint, shredded
• low fat yogurt
• 1 date, cut into bits
• 1 tsp of goyi berries
• 1 tsp of bee pollen (optional)
• 1 tblsp tahini (optional)

Method:

1. Put the oatmeal, milk, orange juice, turmeric, cinnamon and vanilla into a pan and bring it to a simmer.
2. Let the oats cook on medium heat for a few minutes until thick and fluffy while stirring regularly.
3. When it is done, take the oats of the heat and squeeze a little bit of lemon juice into it (the zing of the lemon is nice against the sweetness of the orange).
4. Pop the oatmeal in a beautiful bowl, top it with a nice tablespoon of low fat yogurt, quark or coconut yogurt and decorate it with almonds, orange, mint, date and optional goyi berries, bee pollen and tahini. 

Moroccan Tahini & Date Oatmeal

Ingredients:

Porridge

• 30 gr oatmeal
• 200 ml unsweetened almond milk / oat milk / rice-coconut milk
• 1 Tblsp tahini
• 1-2 date(s)
• 1/2 tsp cinnamon
• pinch of gingerbread spice
• squeeze of lemon juice
• 1/2 grated apple

Toppings

• scoop of low fat yogurt / Greek yogurt
• 20 gr toasted pistachios 
• hand of pomegranate
• toasted sesame seeds, optional
• fresh mint, shredded

Method:

1. Blend together tahini, date, cinnamon, gingerbread spice and the milk.

2. Add the milk with the oatmeal and a pinch of salt in a pan and bring it to medium heat.

3. Let the oatmeal simmer for a few minutes until thick and fluffy, stir regularly.

4. When ready, stir through the grated apple and a bit of lemon juice to lift up those sweet flavours.

5. Pop the oatmeal in a bowl and top with fresh and thick low fat yogurt, pomegranate, toasted pistachios and optional sesame seeds and mint. 

Bananaflour Banana Bread

Ingredients:

• 4 ripe medium to large bananas (+ optional extra banana for decoration on top)
• 4 eggs
• 1-2 tblsp maple syrup
• 50 gr coconut oil
• 85 gr bananaflour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp lemon juice or apple cider vinegar 
• 2 tsp cinnamon
• 1/2 tsp gingerbread spice
• 1 tsp natural vanilla extract
• handful of cacao nibs or nuts / raisins / chopped dates (optional)
• pinch of salt

Method:

1. Preheat the oven on 175 degrees C.

2. Blend all ingredients together.

3. Pop the batter in a greased or baking paper lined baking tray, decorate it if you want and put the tray in the oven

4. Bake the bread for 30-35 minutes.