Oaty Pecan Pancakes: The Clever Guts Diet Recipe Book- Dr Clare Bailey

 

clever-guts-diet-recipe-book-9781925640779_lg

 

Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah

 

Oaty Pecan Pancakes 

“These indulgent wholemeal pancakes have extra substance and flavour thanks to the oats and pecans. Delicious eaten straight from the pan or once cooled, popped in the toaster.” p. 207

Makes 10-12

Oaty pecan pancakes

 

 

120g gluten-free rolled oats

120g buckwheat flour

1 tsp ground cinnamon

1 tsp baking powder

1 pinch salt

1 egg

2 tsp vanilla essence

1 tbsp maple syrup

270ml almond milk (or any milk of your choice)

40g pecan nuts, chopped

1 tbsp coconut oil

  • DAIRY-FREE
  • GLUTEN-FREE

130 calories

 

  1. Mix the oats, flour, cinnamon, baking powder and salt in a bowl.
  2. In a separate bowl, whisk the egg, then pour in the vanilla essence, maple syrup and milk and stir well. Make a well in the centre of the dry ingredients, pour in the wet ingredients and gradually stir them in, followed by the nuts. The mixture should be thick but pourable. Allow it to rest for about 15 minutes.
  3. Melt half the coconut oil in a frying pan over a medium heat. Drop blobs of the mixture into the pan, using 1-2 tablespoonfuls for each pancake. Repeat, leaving space around each one, and cook them for 2-3 minutes until they’re golden brown and holes appear on the surface.
  4. Flip them over carefully with a spatula and cook them for 1-2 minutes on the other side. Repeat with the remaining mixture.
  5. They taste great served with 1 tbsp Greek-style yoghurt (add 75 cals), 1 tsp honey (add 20 cals) and some berries or half a sliced banana (add 50 cals).

Hazelnut and Raspberry Cake – Real Delicious – Chrissy Freer

Real Delicious Cover

Recipes and Images from Real Delicious by Chrissy Freer, Murdoch Books.

Hazelnut and Raspberry cake

“Life is definitely too short not to eat cake! The trick to good health is to eat something you really enjoy, eat only a small piece, and eat it occasionally, not every day. This cake is made from ground hazelnuts, buckwheat flour and macadamia oil, so it’s brimming with healthy fatty acids and it’s both gluten and dairy free. The earthy flavour of buckwheat flour works perfectly with the nuttiness of the hazelnuts and the sweetness of the raspberries. I like to serve this with a dollop of Greek yoghurt or thick coconut yoghurt.” (p.113)

 

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves 12

 

45 g (11/2 oz/1/3 cup) buckwheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 eggs

140 g (5 oz/2/3 cup) caster (superfine) sugar

200 g (7 oz) hazelnut meal

80 ml (21/2 fl oz/1/3 cup) macadamia oil

Finely grated zest of 1 lemon

120 g (41/4 oz/1 cup) raspberries, plus extra to serve

Chopped toasted hazelnuts, to serve

Greek-style or thick coconut yoghurt, to serve

 

Preheat the oven to 170°C (325°F). Lightly grease and line a 22 cm (81/2 inch) round spring-form cake tin with baking paper.

 

Sift together the flour, baking powder and spices.

 

Use an electric mixer to beat the eggs and sugar until pale and thick. Fold in the spiced flour mixture, hazelnut meal, oil, lemon zest and half the raspberries.

 

Spoon into the tin and decorate the top with the remaining raspberries. Bake for 40–45 minutes or until golden and a skewer poked into the centre comes out clean. If the cake browns too quickly, cover the top with foil. Cool in the tin for 10 minutes, then remove the sides of the tin and cool completely on a wire rack.

 

Scatter with hazelnuts and raspberries and serve with yoghurt.

 

TIPS

*For a dairy free version, serve the cake with coconut yoghurt.

This will keep in an airtight container in a cool dark place for 4 days.

Hazelnut and Raspberry Cake