Grow Coastal recipes

Fluffy gluten free pancakes with minted strawberries, coconut yogurt and maple spiced granola

serves 2

6 medium strawberries

10 mint leaves

Dash maple syrup

Pinch of cinnamon

1 egg

¾ cup water

3 tablespoons coconut sugar

2 ½ tablespoons coconut oil

1 teaspoon vanilla

1 cup gluten free self-raising flour

¼ tsp sea salt

1 cup Whole Food Artisan maple spiced granola

4 heaped dessert spoons coconut yogurt

Maple syrup, sprig of mint and cinnamon stick to garnish

Slice strawberries and tear mint into small pieces and dress with a dash of maple and pinch of cinnamon. Set aside.

Add egg to mixing bowl and whisk really well. Add water, sugar, oil and vanilla and stir. Add in flour and salt. Mix just until everything is combined. If mix is too thick you can add a little bit more water, you want it to look like normal pancake batter. Let the mixture sit for a few minutes.

Heat a non-stick fry pan or griddle to medium heat (or less). You can add a teaspoon of oil to pan to prevent sticking.

Once it’s warm, you can test by pouring one pancake onto the pan. Wait until bubbles start to form on top then flip over. Cook both sides until they are golden brown.

Dress with yogurt and strawberries and a good helping of granola.  

Garnish with a drizzle of maple, mint and a cinnamon stick.

Macadamia nut falafels

1 cup Barenuts dry roasted macadamia nuts

400g tin chickpeas, drained and rinsed

1 teaspoon tahini

Generous squeeze of Barenuts macadamia nut butter

2-3 garlic cloves (diced/minced)

1 small brown onion, peeled, chopped

½ cup fresh parsley

½ cup fresh coriander

½ teaspoon fresh chilli

2 teaspoons ground cumin

2 tablespoons Barenuts macadamia nut oil

Squeeze of lemon juice

Zest ½ kaffir lime or lemon

Salt and pepper to taste

1 egg

3 tablespoons brown rice/spelt flour/any gluten free flour – add a little more if mixture is too wet

1 tablespoon gluten free baking powder

Macadamia nut oil for frying

Place macadamias, chickpeas, onion, tahini, parsley, coriander, garlic, cumin, chilli, salt, pepper, macadamia nut oil and egg in a food processor. I like to leave a few bigger macadamias so you get a nice little crunch in each falafel.

Blend until combined. Place mixture in a bowl and sprinkle over combined sifted flour and baking powder. Stir until flour is combined. Using your hands, pinch out tablespoons of mixture and shape into flat discs. Mixture should be slightly wet – roll into the macadamia nut meal and place on a lightly floured plate and put into the fridge to set.

Heat the oil over high heat and then reduce heat to medium and add half the falafel pieces. Fry for 3-4 minutes, turning once when the underside is golden. Cook for a further 2-3 minutes. Remove from the oil and drain on paper towel. Keep warm and repeat with remaining falafel pieces, maintaining a steady medium heat. Serve immediately or raw patties can be frozen in an airtight container.

Macadamia baba ganoush

1 large eggplant, roasted

½ cup Barenuts dry roasted macadamia nuts

1 garlic clove

Grated zest of 1 lemon

2 tablespoons lemon juice

Preheat BBQ to 200°C. Place eggplant on the grill, cover with BBQ lid and cook, turning occasionally, for 20-30 minutes, until flesh is soft and skin blistered. Remove from BBQ and cool before halving with a knife and scooping out the flesh. Place in a food processor and add remaining ingredients. Process until just smooth.

Lemon myrtle yogurt sauce

1 cup of natural yogurt

Sprinkle freshly ground native lemon myrtle

To serve

Cherry tomatoes, chopped

Cucumber, chopped

Fresh coriander

Fresh mint

Fresh parsley

Drizzle warm falafels with yogurt sauce, baba ganoush, chopped tomatoes, cucumber, coriander and warm tortilla/pita bread or lettuce cup if gluten free.