200g of coconut flour
1.5 tsp of baking powder
260ml of oat or coconut milk
1-2 tsp of golden caster sugar
2 bananas, sliced
3 handfuls of blueberries
Maple syrup (optional)
Step 1In a large bowl, whisk the baking powder, coconut flour and oat (or coconut) milk to a creamy paste. Add a pinch of sugar and salt.
Step 2Place your frying pan on a high heat. Add a little coconut oil, or any oil you want. When the pan is searing hot, pour in a large tbsp of the batter. You’re aiming to make a 5-6cm diameter American-style pancake. Let it sizzle, before flipping it over after a few minutes. You can put in two or three at a time.
Step 3Drizzle with the maple syrup, sliced bananas and berries. Eat immediately.
1 onion, finely chopped
1 red pepper, chopped
100g of chorizo, sliced
1 tin of butter beans or black beans, drained
1 x 400g tin of tomatoes (the cherry variety are good for this)
4 slices sourdough
1 avocado, sliced
1 tsp of oregano
1 tsp of paprika (or 1 tsp of chilli powder)
A handful of fresh coriander, parsley or chives, all finely chopped
Step 1In a pan, add a little oil. Throw in the onion and sauté. Then after a few minutes include the red pepper. Cook on a low heat for a few minutes.
Step 2Now add the butter beans and tomatoes. Sprinkle in a pinch of salt and black pepper. Taste, add a little sugar if the acidity from the veg needs balancing. Include the herbs.
Step 3Cook slowly for 15 minutes, leaving it to gently pop.
Step 4Toast or grill the sourdough slices. Rub with a garlic clove and drizzle over the olive oil and sprinkle the salt. Place on the plates. Spoon the warm chorizo and beans over. Scatter the avocado slices. Dress with fresh coriander, parsley or chives.
2 sweet potatoes, cubed
2 white potatoes, cubed
5 spring onions, finely chopped
2 tbsp of sesame seeds
1 red chilli, sliced
For the sauce:
2 tbsp of sour cream or Greek yoghurt
1 handful of basil
Half a garlic clove
4 bacon rashers (optional)