Recipes

Bunya nut pancakes with fruit compote and avocado chocolate mousse

Our standard Thursday breakfast! We would have a strike here if this breakfast was to be done away with… All ingredients are homegrown, apart from the Paw Paw and the avocadoes, coconut sugar and cacao powder…

Pancakes:
18 eggs (for around 8 people)
4 handfuls frozen bunya nuts (can also be pecans, almonds or 5 Tbs coconut flour)
1/4 tsp bi-carb soda
pinch of salt
1Tbs cinnamon

Put all ingredients in a blender and blend until smooth. Pour small pancakes in the frying pan/skillet and cook until they firm up a bit and start rising. Turn over and cook the other side. Serve warm.

Avocado chocolate mousse
Scoop the flesh of 2 avocadoes into the blender. Add 2Tbs cacao powder, 3-4Tbs coconut sugar and 1/3Tbs vanilla powder. Cover with water. Blend until smooth. If mix does not draw down well, add some more water. You can replace coconut sugar with 1/3 cup of honey or rice malt syrup if preferred.

Fruit compote
In the picture I have used our jackfruit and mango, which was frozen from previous harvests. I put them frozen into a pot with some water and bring them to a boil, simmering until all fruit is soft.

Serve with fresh fruit and cream. Yum!!

©2015 Zaia; Do It Yourself Food and Health Hub, incorporating Permaculture Research Institute Sunshine Coast, Zaia’s recipe for Bunya nut pancakes with fruit compote and avocado chocolate mousse, cook food for health.

1 reply »

Comment on this article

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s