Amazing Edible Seeds by Vicki Edgson

Author:Vicki Edgson
Language: eng
Format: epub
Publisher: Jacqui Small
Published: 2017-08-15T00:00:00+00:00

NOTE: You can make the granola in advance and store it for up to a month in an airtight container.

◁ Four-seed pancakes with avocado and roasted tomatoes

These light breakfast pancakes are an American classic with a healthy seedy twist. They don’t take long to prepare and cook and are perfect for a lazy weekend brunch. The seeds provide beneficial essential fatty acids as well as blood-sugar-regulating protein and fibre that will keep you going for hours!

400g/14oz/2 cups cherry tomatoes, halved

1 garlic clove, crushed

2 tbsp olive oil

30g/1oz/1/2 cup sunflower seeds

225g/8oz/21/4 cups plain (all-purpose) flour

1 tsp baking powder

1/2 tsp bicarbonate of soda (baking soda)

1 tsp caster (superfine) sugar

2 large free-range eggs

300ml/1/2 pint/11/4 cups buttermilk

2 tbsp melted butter

2 tbsp chia seeds

1 tbsp flax seeds

1 tbsp poppy seeds

a small knob of unsalted butter for frying

2 medium avocados, halved, peeled and stoned (pitted)

maple syrup for drizzling (optional)

salt and freshly ground black pepper

Serves: 4

Prep: 15 minutes

Cook: 30 minutes

1 Preheat the oven to 200°C, 400°F, gas mark 6.

2 Place the tomatoes, cut-side up, in a roasting pan. Dot with the garlic and drizzle with the olive oil. Season with salt and pepper. Roast in the oven for 10–15 minutes.

3 Heat a dry frying pan (skillet) over a medium heat. Add the sunflower seeds in a single layer and toast for 1–2 minutes, tossing them a few times, until they are golden brown. Watch carefully that they don’t catch and burn. Tip them immediately into a bowl and set aside to cool.

4 Make the pancake batter: mix the flour, baking powder, bicarbonate of soda (baking soda), sugar and a pinch of salt in a large bowl. Make a well in the centre.

5 Beat the eggs and buttermilk together in a small bowl or jug and stir in the melted butter. Pour into the flour mixture and stir well. Add all the seeds, including the toasted sunflower seeds, to the pancake batter and stir lightly again. Don’t over-mix.

6 Place a large heavy-based frying pan (skillet) over a medium heat and melt a little butter in the pan. When the pan is hot, start adding the batter in tablespoons, a tablespoon at a time with space around each one, so you end up with several small pancakes per serving. Cook for about 3 minutes until they start to look dry on top and are golden brown underneath. Turn them over and cook the other side. Remove from the pan and keep warm in a low oven while you cook the remaining pancakes in the same way.

7 Mash the avocados very roughly with a fork. The flesh should still be quite lumpy.

8 Serve the hot pancakes with the smashed avocado and roasted tomatoes. Drizzle with some maple syrup if you wish.

Or you can try this…

Instead of maple syrup, drizzle with a little honey and serve with some crispy bacon rashers (slices).

For a more distinctive flavour and heavier texture, use half plain (all-purpose) flour and half cornmeal in the pancake batter.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.