“dessert for breakfast or breakfast for dessert.”
what you need
1 packet Outback Harvest Teff Pancake Mix
2 tbsp coconut sugar
250 ml coconut milk
1/4 cup shredded coconut, toasted
2 tbsp sugar free or organic jam (I used Meridian Organic Raspberry Fruit Spread)
1/2 cup blueberries
1/2 cup frozen organic raspberries, thawed
for lemon cashew cream (make the day before or few hours earlier)
200g raw cashews
zest of one large lemon
1 tbsp honey
lemon juice from 1 1/2 large lemons, about 80g
80g filtered water
1 tsp vanilla paste
pinch good quality sea salt
what to do
Make the cashew cream the day before to allow time to thicken.
Process cashews until they become a fine meal. Add the remaining cashew cream ingredients and process at the highest speed for approximately 30 seconds. Scrape down bowl. Process again at highest speed for another 60 secs until well combined. Transfer to a sealed jar or container and place in fridge overnight. This allows the cream to thicken.
Place the Outback Harvest Teff Pancake mix into a bowl and add the egg, coconut milk and coconut sugar. Mix until thoroughly combined.
Cook pancakes as per the instructions on the packet into your preferred pancake size. Pancake rounds of 10-12cm will make about 10 pancakes. Allow to cool slightly.
Alternate layers of cashew cream with jam and toasted coconut. You can divide the pancakes equally to make 2 serves or make one layered serve and cut into equal parts.
For each layer, use 2 tbsp of cashew cream and 1 tsp jam sprinkled with toasted coconut. Add a dollop of cashew cream to the top of the layers and sprinkle with toasted coconut, blueberries and raspberries.
Serve immediately and enjoy!!
recipe by Kristin J for go natural foods