Coconut and Pumpkin Pancakes

These delicious pancakes are nutritious and gluten-free.
Miranda and Orlando love them and we just served them for a
very special breakfast Miranda hosted and they were a big hit! They are perfect for a weekend gathering and you can make extra to have on hand in the refrigerator or freeze a few for a quick and healthy weekly breakfast. Just pop them in the oven wrapped in foil to reheat and in minutes you’ll have a hot meal on the table for your family.

We are working on my first product “Chef Kate’s” Gluten-free Coconut Pancake Mix (with all the dry ingredients already mixed so all you have do is add the wet ingredients) We will let you know when it is ready. 

Always use certified organic ingredients whenever possible. 

Dry Ingredients: 

¾ Cups coconut flour  

1 Teaspoon baking powder  

¼ Teaspoon sea salt  

4 Tablespoons coconut (palm) sugar  

1 Teaspoon cinnamon

In a medium size bowl mix all dry ingredients together well and set aside.
The coconut flour often has some lumps so mix it well to break them up or sift the flour. 

Wet Ingredients:  

½ Cup cooked mashed pumpkin or sweet potato  

3 Tablespoons coconut milk (or other milk)  

1 Tablespoon melted coconut oil (butter or other oil)  

Oil or butter for cooking the pancakes

In a medium size bowl whisk the eggs until frothy (you can use an electric mixer)
then add the mashed pumpkin, coconut milk, and coconut oil and mix well to combine.

To Make Pancakes: 

Add the wet ingredients to the dry ingredients and gently mix with a spoon until combined well. Heat a non-stick pan on medium high heat and add a little oil. Let the oil heat up for about 2 minutes and spoon enough batter in the pan to form a 3 inch round pancakes and pat it down to about ¼ inch thick and leave
a little space between them for turning. You can also form all of them by hand and put them on a plate and then cook when ready. It’s a bit easier if they are
all formed before you start cooking. The recipe makes about 8 to 10 pancakes so you will need to do 4 to 5 in the pan each time. Cook for about 2 minutes on one side till they start to brown then flip over carefully and cook for about 2 more minutes. Be careful not to burn them and adjust the pans temperature if needed. Transfer to an over safe baking dish and cover with foil and put them in a 350 degree oven for about 10 minutes to finish cooking on the inside. You can keep them covered in a warm oven until you are ready to serve them. Top with your favorite jams, syrups (*recipe for mixed berry syrup below), and fruit. They are great with coconut chocolate sauce too.

Mixed Berry Syrup  

1 Cup mixed berries (use any of these: raspberries, blackberries, blue berries, and strawberries)  

½ Cup water  

¼ Cup honey, agave, coconut palm sugar, or coconut palm syrup
(more or less to taste)

In a medium sauce pan on medium high heat bring the berries and water to a boil.
Then reduce the heat to medium and continue cooking for about 5 minutes. Then add the sweetener and continue cooking for about 4 minutes until the mixture thickens a little. Be careful not to burn. You can serve the syrup hot and also cool it and keep it in the fridge for up to 4 days and reheat if desired before serving. To serve pour over pan
cakes and add a little coconut cream or yogurt, and a few toasted nuts and toasted coconut.

I look forward to hearing your comments, questions, and tips.

Please note: all of the gorgeous certified organic coconut products for this recipe have been supplied by http://www.kokonutpacific.com.au

Sending “The Flavor of JOY” Chef Kate 

Black Bean and Spinach Veggie Burgers

I wanted to make a moist and flavorful veggie burger and came up with this delicious recipe. I think you are going to really love it! I found really cute little buns and made sliders (small burgers) for the photo. You can make the patties any size you like, just cook them a bit longer if they are larger. I’ve even made a “mock” meat loaf with this recipe when time was too short to make burgers. They’re sure to become a favorite! Please use organic ingredients whenever possible.

1 Can refried black beans
(or 1 ½ cup cooked black beans smashed well)  

½ Cup cooked whole black beans  

1 Cup cooked brown rice (or other grain)  

1 Cup frozen spinach
(thawed and as much moisture squeezed out as possible)  

½ Cup frozen of fresh corn (raw and cut off the cob)  

½ Cup ground cashew (grind in a food processor or blender)  

¼ Cup sunflower seeds  

2 Tablespoons sesame seeds  

1 to 2 Tablespoons brown rice flour
(you may need a little more or less to help bind the mixture)  

2/3 Cup garbanzo flour (if you can’t find it you can use coconut, almond, or other flours)  

3 Tablespoons *Bragg Liquid Aminos or more sea salt to taste  

*Sautéed veggies

In a large mixing bowl combine all the ingredients above well. You can use a spoon or your hands to mix. Add the sautéed veggies (recipe below) and mix well. Pick up a small handful of the mixture and form a ball. The mixture should hold together well. It may need a little more brown rice flour if it is too wet and sticky. If it is too dry and crumbles add a little bit of water at a time until you reach the desired consistency. Now you are ready to form whatever size patties you wish. This recipe makes several patties so I often freeze some before cooking to use later. Just thaw them and cook for a quick
and easy meal.

*Sauté

1 to 2 Tablespoons olive oil  

¼ Cup bell peppers (finely chopped)  

¼ Cup carrot (finely grated)  

¼ Cup Yellow or red onion (finely chopped)  

2 Tablespoons cilantro (finely chopped)  

1 Teaspoon sea salt  

Freshly ground pepper (to taste)  

Red Pepper flakes (to taste)  

1 Clove garlic (grated or finely minced)  

Olive oil for cooking the burgers  

Arugula, tomatoes, onions, and your favorite toppings for serving

In a small sauté pan heat the olive oil and add the veggies (except for the garlic) and seasonings and sauté over medium low heat for about 6 minutes. Add the garlic and continue cooking about 2 minutes until tender, stirring often. Cool a few minutes and
add to the black bean mixture and combine well. Form patties. Cook the burgers on medium high heat, in a little olive oil for about 3 to 4 minutes on each side or until brown. Depending on the thickness of your patty, after browning, you may need to reduce the heat and cook a little longer until they are heated through. I usually test one while cooking to see if it is done and because they’re so good I can’t wait! If they are hot
inside and brown on the outside they are done. You can keep them warm in a low
temp oven, loosely covered until you are ready to serve. They’re great the next
day too. I’ve used them before as a base for Mexican Eggs Benedict instead of English muffins and they were great. Just add poached or fried eggs, salsa, and a little cilantro.

Please leave a comment with your questions, recipe requests, any recipe tips you wish to share, and let me know how you like the burgers.

Image By: Peter Turner www.magiclanternpaperproducts.com

*Available at Mrs. Brown’s Remarkable Natural Products in Mona Vale, NSW and other fine natural food stores www.mrsbrowns.com and Whole Foods in the US

Apple Pear and Pecan Crumble

This vegan, gluten-free and low glycemic (with coconut crystals, not brown sugar) dessert is so delicious your guest won’t even know it’s so good for them! You can use other fruits and berries if you like for the filling. I have added dried fruit and nuts before and it’s great too. Please use organic ingredients whenever possible.

For the Filling 

6 Large apples (peeled, cored and cut in 1 inch chunks)  

3 Large pears (peeled, cored and cut in 1 inch chunks)  

3 Tablespoons *coconut crystals or brown sugar
(or 3 Tablespoons honey)  

1 Tablespoon honey  

¼ Cup water or apple juice  

1 Teaspoon fresh lemon juice  

1 Teaspoon vanilla  

1 Teaspoon cinnamon

In a large bowl lightly mix all the ingredients together and pour into a large baking
dish sprayed with organic non-stick spray. Set aside and make the crumble topping. Pre-heat your oven to 350 degrees.

For the Crumble 

2 Cups oatmeal (un-cooked)  

½ Cup almond meal (you can grind your own in a blender or food processor)  

½ Cup white rice flour (you can use brown rice flour too)  

½ Cup shredded coconut (un-sweetened)  

¼ Cup large coconut flakes (un-sweetened) (optional)  

½ Cup pecans (finely chopped)  

½ Cup *coconut crystals or brown sugar (or ½ cup honey)  

3 Tablespoons coconut oil (melted)  

½ Cup honey or agave sweetener  

1 Teaspoon vanilla  

1 Teaspoon cinnamon  

1 Teaspoon sea salt

Raspberries or other berries and mint for garnish

In a large bowl mix all ingredients together well. Evenly pour the crumble over the
fruit mixture. Sometimes I add a few raspberries, blackberries, or blueberries to the
top before baking. Bake the crumble in a 350 degree oven for about 20 to 30 minutes.
I like to start it out covered and then uncover it after about 15 minutes. It helps to soften and cook the fruit. You can also refrigerate the crumble overnight and bake later. You may need to bake a bit longer if you bake right out of the refrigerator. Its great served warm with ice cream, rice dream, or coconut non-dairy ice cream.

*www.powersuperfoods.com For great coconut products and other wonderful products…

Sweet and Sour Salmon

This recipe is a wonderful blend of flavors and healthful ingredients. The tart bite of the lime and the sweetness of
the cherry lavender jelly really work with the delicate taste
of salmon. It’s one of my favorite recipes to make for dinner parties. The colors are beautiful and it’s great the next day if you are lucky enough to have any leftovers! This recipe is a bit more difficult, but well worth the effort and you can make the cherry lavender jelly ahead of time

4 (4 to 6 ounce) Wild salmon filets (skin removed)  

2 Tablespoons olive oil (or 1 Tablespoon olive oil and
1 Tablespoon butter)  

2 Teaspoon sea salt and freshly ground pepper  

½ Teaspoon Herbs de Provence  

A pinch of cayenne pepper  

1 Cup cherry lavender jelly sauce *(recipe follows)  

2 Tablespoons Bragg Liquid Aminos  

4 Tablespoons fresh lime juice  

1 Teaspoon lime zest  

¾ Cup Champagne or white wine (optional, you can use ¾ cup water with a little lemon juice)  

¼ Cup spring onions (thinly sliced on the diagonal)  

1 Cup purple cabbage (thinly sliced/shredded)  

3 Tablespoon fresh mint (Finely chopped)  

Fresh cherries (if in season) and mint (for garnish)  

Cherry Lavender Jelly Sauce

Prepare the cherry lavender jelly before you start the salmon recipe. You can make it
a few days ahead and it will keep up to a week in the refrigerator. You will only need
1 cup of the cherry lavender jelly for the salmon recipe so keep the rest on hand to use
on pancakes and other desserts or your favorite toasted breads. I also like to use it on chicken, pork, and tofu either as a marinade or as a side relish. Just add a few green onions, a little fresh mint or cilantro, salt and pepper and some fresh lemon or lime
juice to give it a great tangy flavor.

2 Cups fresh or frozen cherries (pitted and cut in half)  

1/8 Cup spring water  

¾ Cup lavender jelly or apple jelly  

2 Tablespoons honey or agave  

A pinch of salt

In a medium non aluminum sauce pan bring all the ingredients to a boil for 5 minutes. Reduce the heat to medium and continue cooking for about 10 minutes stirring occasionally until the cherries are tender and release some of their color and juice. Remove from heat and cool before refrigerating. You can use the sauce before
cooling for the salmon recipe.

For the salmon: Mix the salt, pepper, Herbs de Provence and cayenne pepper in a small bowl. Lay the salmon filets on a plate and sprinkle both sides with the spice mixture.

In a small mixing bowl mix 1 cup lavender cherry jelly, Braggs Liquid Aminos,
lime juice and lime zest together and set aside. Measure your Champagne and
set aside. Have your green onions, cabbage and mint leaves cut and set aside
to add to the salmon. Prepare your garnishes (mint leaves and whole cherries)
to add when serving.

Heat a large non stick frying pan on medium high heat and add the olive oil or butter
and olive oil. Test the pan to see if it is hot enough by dropping in just a tiny piece of the salmon trimmed off one corner in the pan. It should sizzle! Gently lay all the salmon filets in the pan and cook for 2 minutes on one side. Gently turn the salmon over and continue cooking for 2 more minutes. Reduce the heat to medium and spoon the lavender cherry jelly mixture over each piece of salmon. Sprinkle each piece with the green onions, cabbage and mint. Pour the Champagne into the pan and cover with a lid for 1 to 2 minutes. (Cooking time depends on the thickness of the salmon filets. Be careful not
to overcook)

Remove from heat and garnish with fresh mint and whole cherries. Serve with sautéed greens and quinoa pilaf.

Roasted Pumpkin Seed and Spinach Pesto

I usually make some version of this pesto at least once a week. It’s delicious on pasta, in soups, frittatas, as a base for
salad dressings, and mixed in mayonnaise or cream cheese for
a delicious sandwich spread. It’s an easy way to increase your intake of healthy greens! It will keep for several days in the refrigerator.

1 Cup toasted pumpkin seeds
2 Cups spinach leaves (packed)
1 Cup parsley (Italian and/or curly) (packed)
½ Cup cilantro (packed)
1 Cup cold pressed virgin olive oil
(you may need a little more while blending)
1 to 3 Tablespoons Braggs Liquid Aminos
(start with 1 and add more to taste)
1 to 2 Teaspoons of agave sweetener or honey (to taste)
1 Tablespoon fresh lime juice
A little lime zest
1 to 2 Cloves garlic (chopped)
1/8 Teaspoon red pepper flakes (optional)
½ Teaspoon sea salt
¼ Teaspoon freshly ground pepper (or more to taste)
¾ Cup freshly grated parmesan cheese

In a food processor fitted with the “chopping” blade coarsely chop the seeds. Add half of the spinach and pulse a few times. Then add the rest of the spinach and pulse. Add the parsley and cilantro and pulse again. Add the rest of the ingredient and mix well stopping occasionally to push down the sides. If the mixture is too thick add a little more olive oil and continue mixing until smooth. Check for seasoning. Add a little more sea salt, Braggs, lemon juice or sweetener if needed. The pesto is ready to use now or pop it in the fridge or freezer for later.

Tip: To make this a Raw recipe leave out the Braggs and add more sea salt to taste, use raw honey, and raw cheese. Raw cheeses are available in most health food stores. To make this a Vegan recipe you can use non dairy cheeses and a vegan friendly sweetener.

Pumpkin Seed and Spinach Pesto Flatbread Pizza with Sausage and Feta

These flatbread pizzas are quick and delicious to make.
Serve with soup or salad for a great evening meal. Kids love
them too. Use your favorite veggies and toppings. Get creative! Your kids and friends will love making them with you. I often do
a pizza party evening and prepare several toppings and sauces and let everyone make their own special creation. It’s always lots of fun! Just double the recipe and make a few other veggie choices for a pizza party.

Olive oil for brushing the flatbread
1 Large or 2 medium flatbreads
Toasted pumpkin seed pesto (*recipes below)
Preheat oven to 375 to 400 degrees 

 
For the Pizza Topping (enough topping for 1 large or 2 small pizzas)
1 Cup cooked lamb, beef, or veggie sausage pieces
(cut in ½ inch rounds)
1 ½ Tablespoon olive oil
1 Cup zucchini (cut in 1 inch quarters))
½ Cup bell peppers (julienned or coarsely chopped)
½ Cup yellow or red onion (cut in thin pieces or coarsely chopped)
2 Tablespoon Italian parsley (finely chopped)
(reserve a few leaves for serving)
¼ Cup toasted pumpkin seeds (reserve a few for serving)
½ Teaspoon sea salt (or more to taste)
Freshly ground pepper
Red pepper flakes (optional)
½ Teaspoon fresh thyme leaves (reserve a few for serving)
1 Cup shredded cheese (you can use a blend of Mozzarella and Parmesan or your favorites)
¾ Cups feta cheese (crumbled in large chunck)

Preheat your oven to 375 degrees. In a medium sauté pan heat the oil over medium heat for 1 minute. Add all the ingredients except the cheeses, sausages, pesto, and flatbread and sauté for 2 to 4 minutes stirring occasionally until tender. Remove from heat and set aside. (These are just veggie suggestions..use your favorite) Place your flatbread(s)
on a baking tray and brush with olive oil. Spread a layer of pesto evenly across the entire flatbread. Add the sautéed veggies and sausage pieces. Then sprinkle with the shredded cheese, feta, and pumpkin seeds. Place the pizza(s) in the oven and bake uncovered for about 10 to 15 minutes and check to see if the cheese has melted. It’s done when the cheese is golden brown. Remove from the oven and sprinkle with a few parsley leaves and serve immediately. It’s also great the next day if you have any left over.