¾ cup of raw pumpkin seeds
¾ cup of raw sunflower seeds
1½ cup of ground almonds
1½ cup of shredded unsweetened coconut
3 cups of raw chopped or sliced almonds, hazelnuts, walnuts etc…
3-4 teaspoons of little each of cinnamon, ground cloves, ground ginger, and nutmeg
¾ cups of raw honey
3 tablespoons of pure vanilla essence
¾ cup of melted coconut oil
NB: put oil in last so it lightly coats and helps keep it from sticking to pan or foil.
preheat oven to 180c.
mix all the dry ingredients together.
stir in the wet ingredients. it comes together pretty easy. put on a greaseproof tray and bake for 20 minutes. remove after 15 minutes and stir. place back in oven 5 more minutes.
let it cool for about 5-10 minutes and then dig in! 🙂
need: *for four pancakes
2 tbsp coconut oil2 eggs
1/4 cup water (sparkling water is best)
1/4 teaspoon salt
1 cup of almond flour
Vanilla Extract – optional but yummy!
measuring cup & spoon
heat the non-stick pan on low-med heat.
add warm coconut oil to the mixing bowl, add the eggs and whisk.
pour in the sparkling water and salt into the bowl and whisk it all together.
add vanilla extract.
add the almond flour to the wet ingredients and mix well with a fork making sure there are no lumps in the batter. add more water if the batter seems too thick and gloopy.
when your pan is warm, pour 1/4 of the mixture onto the pan. the pancakes should be about 5 inches in diameter. don’t overcook them as they can be very easily overdone.
when the edges have set and begin to turn golden brown, carefully flip the cake over using a large spatula. cook for 1-2 more minutes. remove from heat and repeat steps 6 and 7 for the remainder of the batter.
add toppings as desired- i think coconut shavings and a little dark chocolate are pretty amazing but for a healthier option try almond butter and leave out the chocolate. however, if like me, you LOVE chocolate, aim for 85% cocoa solids.
eat and enjoy 🙂