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…
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
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.
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.