Night before sourdough pancakes

I have Karen to thank for putting me onto this fantastic recipe.  I have a sourdough starter in my fridge which I like to use for making bread but I have to be super organised with all the rising etc. So this recipe is an easy way to use your starter without all the hassle of making bread.

You make most of the batter the night before then just add the last bits and pieces in the morning.  I use whole spelt flour but I think any flour would work find.  Photos forthcoming......

Ingredients:
1 cup sourdough starter
2 cups H2O
3 1/2 cups whole flour  (may need a bit more or a bit less depening on thickness of starter)
3 eggs
4 tablespoons sweetner of choice (I use maple syrup)
1/4 melted coconut oil or butter
1 tsp bicarb soda
1 tsp salt

1.  The night before (or any time up to 3 hours before) add starter, water and flour.  Mix 20 sec sp 4 and leave in the bowl overnight.

2. In the morning add the rest of the ingredients and mix 20 sec sp 4 until combined.

3.  Cook in the frypan with a little coconut oil as per usual pancake.

I like to serve mine with the strawberry sauce from the EDC and some ricotta.  I use half the sugar as the recipe suggests and vary the berries to whatever is in the freezer and I make the sauce whilst the pancakes are cooking.

A great weekend breakfast that even dads can do!

Breakfast smoothie

In addition to our fantastic baked beans this morning we had a breakfast smoothie, a great way to get everyone to eat a good few serves of fruit (even vegetables).

Here's what we had this morning (blended together sp10 for at least 1 minute)
Frozen blueberries, frozen mango cheeks, banana, avocado (gives smoothie an amazing smooth velvety texture), strawberries, kale, ice, orange juice

Yum yum...

Some ground flax seed would be a great addition for additional fibre and Omega 3

(saw a recipe for left over roast sweet potato, strawberries, frozen banana yoghurt, milk snd ice, might have to try that one day soon)

Baked Beans

We always seem to eat so well when Mim and I go away together with thermomix in tow. This morning we had eggs and baked beans so i thought i would add the recipe so I can remember to make them when i get home. It's a recipe from Quirky Jo and I'll leave it for Mim to make her changes in the comments...

Ingredients
1 brown onion
2-3 bacon rashers
30g olive oil
1000g pre-cooked beans - tinned would be fine but ones you've cooked have to be better. Mim used red kidney beans
1 400g tin crushed tomatoes
60g tomato paste
1/4 tsp mixed spice
2 bay leaves
25g molasses
25g rapadura
1tsp sea salt
Pepper
100g water

Method
Place onion and bacon in thermomix bowl chop 2-3secs Sp5
Add oil and cook 5mins, 100deg, sp1
Insert butterfly and then add all other ingredients and cook 15mins, 100 deg, sp1 (add water to desired consistency)
 Remove bay leaves and serve

Chocolate Almond Smoothie

2 Tbsp cocoa powder

2 Tbsp soaked almonds

2 tsp honey

1/4 cup coconut cream or milk

1 banana (frozen is good)

1/2 tsp vanilla essence

1 cup water

pinch salt

Add all ingredients to the thermomix bowl and blend for 30-45 secs on speed 8 until smooth.

www.wildhealthfood.com

Raspberry Cream Smoothie

1 ripe banana

1 small avocado

1 cup frozen raspberries

1 Tbsp honey

1 cup water

1/8 tsp (small pinch) salt

Peel fruit and add all ingredients to thermomix bowl. Blend for 45 secs on speed 8 until smooth. Add more water if necessary.

Recipe from www.wildhealthfood.com

Quirky Cooking Blender Batter Muffins

Hi Girls

Karen put me onto this blender batter on the Quirky Cooking website.  It's so easy, you make the batter the night before then bake in the morning.  Very quick so you can have fresh muffins first thing.  And also you are soaking the grain to make it more easily digestible.

I used 200ml buttermilk instead of the almonds and water and it worked out fine.  The muffins are moist and yummy.

http://quirkycooking.blogspot.com.au/2010/03/blender-batter-muffins.html