Pumpkin coconut pancakes with coconut fluff

Don't let the name fool you- these pancakes are sweet and delicious!!
A lovely friend of mine posted these on her Instagram account the other week. Foodporn at it's best!
She was kind enough to share her recipe with me- and happy to spread the love to my lovely blog followers.
I have tried (and failed) numerous times to make pancakes that are gluten free. They were always a disaster- falling apart when flipping, tasting uncooked. Frustrating and disappointing!!
These babies were easy and lovely to make! You need to leave them to cook for a little longer than a normal pancake, allowing them to get a good crust on the outside before gently flipping. And don't try and make them too big- I found the best size to make them was around the size of a large coffee mug base.

Recipe
3/4 cup pumpkin puree
3 eggs
1/2 tin coconut milk,
3 tablespoons of coconut flour
1teaspoon of cinnamon (or whatever spices you like) I put a drop of vanilla stevia in mine.
1/4 teaspoon bicarbonate,
pinch of Himalayan salt.

Sift flour, bicarb and spices and then whisk together with wet ingredients until a smooth batter forms.
In a medium hot, nonstick pan, spray coconut oil and dollop in batter. Cook until golden crust is formed, gently flip.

Coconut fluff-
Pop coconut cream in fridge until it sets.
Scrape off top layer of cream and whizz with beaters until 'fluff' forms.
Top with walnuts and enjoy!

Thanks Kate for your wonderful recipe!

Avocado coconut and lemon cheesecake

Stuck for yummy, nutritious ideas for dessert....or breakfast?
The best thing about eating healthy foods is that it doesn't matter what time of day you have them.
This lovely recipe is from my favourite blog- The holistic Ingredient. www.theholisticingredient.com
I sprinkled mine with a new found goodie 'bee pollen' - a powerful antioxidant, and some cacao nibs.

Overnight avocado, coconut and lemon 'cheesecake'.
Serves 1 and is best made the night before or at least 30 minutes before eating.

For the crust into your blender throw:
1 heaped teaspoon cacao nibs
1 small handful walnuts
1 dessert spoon coconut flakes
1 fresh medjool date

Blend until you reach your desired consistency. Mine is quite fine in this photo, next time I'll leave it crunchy for optimum consistency. Pop this into the base of your glass or dish.

For the 'mousse'
1/3 large or 1/2 small avocado
1/3 cup coconut milk
1/3 banana
1 tablespoon 100% whey protein powder (optional)
1 tablespoon chia seeds
1 tablespoon greek or natural yoghurt
1.5-2 tablespoons lemon juice (or 5 teaspoons!)
1 teaspoon lemon rind, grated
1 teaspoon maca powder (optional)

Throw all of the ingredients into your blender and blend until smooth. Pour over your base and leave in the fridge overnight or on the bench for 30 minutes to allow the chia seeds to soften. Grab a teaspoon and go for your life!

Raw walnut brownie

Omnomnomnom
That's how I sum up this delicious Raw chocolate brownie.
This recipe is so so so simple, with only 4 major ingredients. It is gooey, rich and delicious with a little crutch. Everything I love in a dessert!
This recipe is from My New Roots - www.mynewroots.org

2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao 
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt
Cook and try not to eat it all.....