Pear, Cardamom and Pistachio Pancakes

It’s nearly Easter! Mother’s day is round the corner! Flowers are blooming and the sun is shining most days! Sunday was actually no coat warm and I had to put my sunglasses on!! Feeling very happy about that one!

As you know, I’m loving having pancakes once a week at the moment! These are my favourite sweet pancakes yet! I love pistachios and Middle Eastern spices at the moment, so I thought I’d use some seasonal fruit and combine my love for cardamom and pistachios all at the same time! These pancakes are sweetened naturally with banana and pear. I’ve used almond flour for a more natural, nutty, white flour like substitute. It may be pricier but its a great white flour alternative as it doesn’t have a strong overpowering taste like buckwheat. Tiger nut flour would also work a treat. I’ve topped these little spiced pancakes of joy with a buttery and comforting, spiced pear and pistachio compote. All served with a good dollop of proper full fat live yoghurt/coconut yoghurt and a few coconut curls for decoration.

 

Ingredients – serves two

1 small banana (60g) mashed

1 egg

50g almond flour

120ml nut milk

pinch of salt

0.5 tsp bicarbonate soda

1 tsp ground flax

1 pear, finely diced

0.5 tsp ground cardamom

2 tbsp unpasteurised butter

1 pear, diced

1 tsp coconut sugar/maple syrup

0.5 tsp cinnamon

pinch a salt

30g pistachios, finely chopped

Full fat live yoghurt/coconut yoghurt

salted raw coconut chips

Method

Preheat the oven to 110 degrees and pop in a baking tray – this is where you’ll put the cooked pancakes to keep warm.

Whisk the banana and egg together until combined. Add the flour, milk, salt, bicarb, flax and cardamom. Mix well. Fold through the pear.

Melt 1 tsp of coconut oil in a frying pan.

In a smaller pan, pour in all the second set of ingredients, pop over a low heat and leave to do its thing whilst you make the pancakes.

Pop two heaped tbsp of the pancake mix in a palm sized circle in the pan, you should be able to do 3/4 at once, leave over a low to medium heat, once bubbled and golden underneath, flip and cook until golden and springy. Then transfer to the oven to keep warm. Repeat until you’ve all the mix – it should make 8.

Remove the panackes from the oven, arrange 4 on each plate, side with a few heaped tbsps of yoghurt and the pear and pistachio compote. Scatter over some coconut curls and dig in!

Enjoy,

Leitchy xx

Comfy and Smoky Lentils

This is one of my comfort meals. I love it even more with baked with eggs or with a poached egg on top. It is seriously one of those dishes that just cures everything! The ultimate comfort food which is bound to make your smile, feel cosy and super nourished. It’s basically the lentil version of baked beans. When I’ve tried making baked beans before, the flavour and richness has always been there but the beans haven’t softened like the classic heinz we all know and love. Lentils however, do! Especially toor dal lentils which you can find super cheap at Asian supermarkets, they last forever too! They may also be known as oily dal lentils, for the heads up!

Ingredients – serves three

250g toor dal lentils, soaked overnight, drained and rinsed

1.5 tbsp coconut oil

1 onion, diced

2 celery sticks, sliced

1 carrot, diced

2 garlic cloves, sliced

salt and pepper

half a red chilli, sliced

1 large red pepper, diced

400g fresh tomatoes, roughly chopped

2 tsp ground cumin

1.5 tsp sweet paprika

1 tsp dried oregano

0.5 tsp dried thyme

0.5 tsp fennel seeds

1 heaped tbsp tomato puree

1.5 tsp tamari

700ml boiling water

30g parsley, finely chopped

6 heaped spoons of full fat live yoghurt

Method

Melt the oil in a large pan.

Add the onion, celery and carrot and fry over a medium heat for 10 minutes – until golden.

Add the garlic, salt, pepper, chilli, pepper and tomatoes, fry until the tomato skin starts to peel away and soften.

Meanwhile, stir through all the spices, herbs and puree.

Once soft, add the lentils, water and tamari and bring to the boil.

Turn to a medium simmer for 30 minutes.

Stir through 2/3 of the parsley and turn off the heat – at this point it should be the consistency of baked beans.

Turn off the heat and divide the lentils between three bowls, top with the yoghurt, gently swirling it round the surface.

Scatter over the remaining parlsey and serve.

Enjoy,

Leitchy xx

Blueberry and Lemon Cake Smoothie Bowl

Spring is officially here!! It’s sunny, the birds are tweeting, the garden is looking more colourful and I’ve even been out without a coat! New fruit and vegetables are coming in to season which means more experimentation and lots of new nutrients! I always like to keep an eye on Eat The Seasons to find what fruit, veg, meat and fish is at its best and to get some inspiration to try things I wouldn’t usually. I’m especially excited for bananas, kiwis, pineapple and passionfruit coming back into season as they’re the sweetest and the best in smoothies, porridge, parfaits and for general nibbles. Pineapple and kiwi are great in savoury dishes too! I hear passion fruit is good with fish… Weird right? I’m not sure how I feel about that one!

Right, so today I decided to share a bright and colourful smoothie bowl to kick off banana season! I’ve used frozen blueberries in this one as they are picked when in season and at their best and then frozen straight away! So they still contain all their nutrients! Great when you want the benefits of the fruit all year round and amazing in smoothies as they are super sweet! I’ve also added lemon zest to the smoothie to give it that sweet lemon drizzle/biscuit citrus hit. The banana sweetens the zest with out any need to add any additional sugar and the blueberries complement it beautifully. It’s a real winner this one and super easy too! You could even serve it for dessert or half it and have it as a snack! Enjoy!

Ingredients – serves one

Smoothie –

100g frozen bananas

100g frozen blueberries

1 tbsp smooth almond butter

80ml nut milk

1 lemon, zest

​Toppings – 

smooth almond butter

mixed nuts and seeds

raw coconut curls

raw cacao nibs

chopped tiger nuts/nuts of choice

ground flaxseeds

crumbled frozen raspberries

Method

Blend the first set of ingredients in a high speed blender until smooth, silky and thick like ice cream.

Scoop the smoothie into a bowl and smooth over with the back of a spoon.

Dollop on 1 – 2 tbsp smooth almond butter – as much as you fancy. I always lean towards the 2 tbsp myself!

Scatter over a handful of mixed nuts and seeds.

Sprinkle over some raw coconut curls, cacao nibs and tiger nuts.

Dust over some flax and crumble over some frozen raspberries.

Enjoy,

Leitchy xx

Pea and Leek Samosa Pancakes

Morning guys! Who doesn’t love a pancakes?! To be honest I was never really a pancake person before pancake day haha! I’d never go out my way to make them and never order them in a restaurant, unless in America! But since pancake day, I’ve totally been converted and I had them for breakfast, lunch and dinner on pancake day and since then I’ve had a pancake in some shape or form every couple of days! That’s including my chickpea and flax pancakes I have with most Indian dishes, savoury breakfast dishes and Persian dishes. Sweet wise, I’ve only made them once but they were my most successful sweet pancakes ever! Cardamom, pear, butter and pistachio! UMMMMUMMMM! I’ll be sure to share them soon! These though are my favourite savoury pancake creation yet! They taste like a samosa come onion bahji! The ultimate comfort food and super authentic! Try these with feta for a fresh twist and for the melted cheese goodness we all know and crave or with various pickles, chutneys and a good old green or chaat salad.

Ingredients – serves three

1 tbsp coconut oil

2 leeks, sliced

1 small onion, halved and sliced

0.5 tsp black mustard seeds

1 tsp garam masala

0.5 tsp ground cumin

0.5 tsp mild chilli powder

0.5 tsp tumeric

0.5 tsp salt

1 lemon, juiced

110g frozen peas

2 tsp tightly packed freshly grated ginger

10g mint, finely chopped

10g parsley, finely chopped

120g chickpea flour

0.5 tsp bicarbonate of soda

15g flaxseeds

200ml water

1 egg, whisked

coconut oil

200g full fat live yoghurt

a handful of finely chopped mint and parsley

sauerkraut/pickle/chutney

hemp seeds

Method

Preheat the oven to 110 degrees and pop a baking tray inside.

This is to put the cooked pancakes on to keep warm.

Melt 1 tbsp of coconut oil in a drying pan over a medium heat.

Add the leek, onion, spices and salt and fry until golden.

Pour in the peas, lemon juice and chopped herbs, mix well.

Turn off the heat.

Mix the flour, bicarb, flax, water and egg together until combined.

Stir through the fried pea and leek mix.

Pop the pan back over a medium heat and melt 1 tsp oil.

Ladel two heaped tbsp of the panacke mix into palm sized circles – you should be able to fit 4 in the pan at once.

Once bubbled all over, flip and fry until golden – it should make 12.

Once cooked, pop in the preheated oven.

Repeat until all the batter has been fried.

Remove the cooked panacakes from the oven and pile or lay (as shown in the pictures) 4 pancakes on each plate.

Dollop on the yoghurt and scatter over the herbs.

Side with a selection of pickles/sauerkraut/chutney.

Scatter with hemp and dig in!!!

Try these with crumbled feta in the pancake batter for a cheesy but fresh twist!

Enjoy,

Leitchy xx

Chocolate Chip Cookies

Morning! As promised on Instagram, here’s my thick American style crunchy peanut butter cookies with chocolate chunks! Oooooh these are good! Crunchy, crumbly outside with a soft, moist, sweet, nutty centre with melted chocolate chunks! THE DREAM!!!!! I think I must of thrown three into my mouth straight out the oven! They are heavenly warm! But I do recommend leaving them to cool, so that they firm up or else they’re rather crumbly and messy! But when you’re on you’re own with your comfy clothes on and your favourite program on telly, Who cares?! Warm with a blob of nice cream and more peanut butter is the way to go!

Ingredients – makes 22

115g ground tiger nuts/ground almonds

60g ground brazil nuts

15g almond flour

70g buckwheat flour

1 tsp bicarbonate of soda

85g coconut oil

80g coconut sugar

55g date syrup

350g crunchy peanut butter – I used ManiLife Original – I’m now a stockist so feel free to contact me if you want to buy a deep roast or original jar in a small or monster size jar.

0.5 tsp vanilla extract

0.5 tsp salt

100ml nut milk

45g dark chocolate, cut into chunks – I used Well and Happy Chunky Monkey Chocolate bar

Method

Pop the first set of ingredients into a food processor and blend until combined.

Pour the second set of ingredients into the food processor and blend until combined and a soft ball has formed.

Add the chocolate and pulse briefly to combine.

Preheat the oven to Gas mark 5.

Line two trays with parchment.

Roll the mixture into 22 equal balls and then flatten to 1 – 2cm thick, pop the flattened cookies spread out on the trays.

Put the trays in the oven for 10 minutes – until golden at the edges.

Remove and leave to cool and then transfer to a box to keep fresh.

Beware, they are quite delicate.

Enjoy,

Leitchy xx