WE LOVE… BLUEBERRY PANCAKES pg30 // LEMON ENERGY BITES pg33 // VEGETABLE FRITTATA pg34
For the fluffy paleo pancakes, see page 37
Blueberry pancakes
By Amy Lacey GF SF DF V
Makes 8 | Prep 25 mins | Cook 15 mins | Calories 148 (per pancake)
130g (4½oz) cauliflower rice (see below)
60g (2oz) almond flour
35g (1¼oz) tapioca flour
½ tsp gluten-free baking powder
¼ tsp sea salt
3 large free-range eggs
1 tbsp melted coconut oil, plus 4 tsp for the pan
3 tbsp tinned unsweetened coconut milk
1 tbsp maple syrup (optional)
½ tsp pure vanilla extract
80g (3oz) fresh or frozen blueberries grated zest of 1 lemon
TOPPING SUGGESTIONS
softened coconut butter, sliced fresh fruit, maple syrup, or coconut sugar
FOR THE CAULIFLOWER RICE – MAKES 1KG (2¼LB)
1.4kg (3lb) head of cauliflower
1 For the cauliflower rice, cut the cauliflower into quarters through the core, then cut out the core and leaves from each quarter in one cut. Trim any remaining core and leaves (it’s OK to leave a little of the stems from the cauliflower attached to the florets).
2 Break the cauliflower into approximately 5cm (2in) florets. It’s OK if they are a little bigger or smaller – it’s more important that they be more or less equal in size. Put half of the cauliflower in a food processor and pulse the florets 15-20 times, until the pieces are the size of grains of rice, scraping the sides of the machine once or twice and keeping in mind that it doesn’t have to be perfect and likely will not be! If any large chunks remain, reserve them and pulse them in the second batch. Use as directed below, or immediately covering and refrigerating (cauliflower rice starts to turn very quickly when left out) for up to 3 days. Do not freeze.
3 Put the cauliflower rice in a medium bowl. In a separate bowl, whisk together the almond meal, tapioca flour, baking powder and salt. Add the dry ingredients to the cauliflower rice and stir to incorporate.
4 In another bowl, whisk the eggs, oil, coconut milk, maple syrup, if using, and vanilla. Add the egg mixture to the cauliflower rice mixture and stir until homogenous. Add the blueberries and lemon zest and stir gently to combine.
5 Heat a large skillet or heavy-based pan over a medium heat. Add 1 tsp coconut oil, let it melt, then swirl it around. Cook two pancakes at a time, adding about 60ml (2floz) batter for each, and, using the bottom of the measuring cup, spread the batter slightly so each pancake is about 6mm (¼in) thick and 10cm (4in) wide. Cook until bubbles form on the edges of the pancakes and they begin to set, about 1½ minutes, then use a metal spatula to flip the pancakes and cook on the second side for about 1 minute, until they are set and puff up slightly. Repeat with the remaining oil and batter to make 8 pancakes. Serve with your choice of toppings.
Recipe taken from Cali’flour Kitchen by Amy Lacey, photography by Andrew Purcell, published by Abrams Books. (RRP £13.99).
Top with anything you fancy!
Giancarlo’s brunch
By Katie & Giancarlo Caldesi GF SF EF V
Recipe taken from The Diabetes Weight- Loss Cookbook by Katie & Giancarlo Caldesi, photography by Susan Bell, published by Kyle Books. (RRP £20.)