Buckwheat and blueberry pancake stack with cashew cream and maple syrup

Makes 12

Ingredients

½ cup of buckwheat flour

½ cup of blanched almond flour

4 eggs

2 tsp your choice of sweetener, I used Norbu, made from the monkfruit

1 tsp baking powder

2-4 tbsp your favourite milk

1 cup fresh or frozen blueberries

cashew cream and maple syrup to serve

Method

Whisk everything together except the blueberries and milk. Add 1 tbsp milk at a time until you get a thick batter consistency.

Heat some butter in a large pan and spoon in to make 4 small pancakes. Put a few blueberries on top of each one, cook for 1 minute or so until golden brown, and then flip over for another minute. Repeat 3 times until the pancake mix is used up. Layer pancakes with the cashew cream and drizzle with maple syrup. You should have about 12.

Blueberry shortcake crumble slice

Is it a slice? is it dessert? Its can be both! serve hot from the oven with some cream for a dessert, or cold as slice It is a shortbread/macadamia base with luscious blueberries and crumble topping.

This is grain, gluten and egg free. You could use any berries here.

 Ingredients

150 g softened butter

¼ cup honey

1 tsp vanilla extract

1 cup of desiccated coconut

1 cup almond flour

1 cup tapioca/arrowroot flour

1 cup macadamia nuts, chopped small

1 cup of frozen/fresh blueberries

Method

Preheat oven to 180C and line a 20 by 20 cm tin with baking paper.

Cream butter, vanilla and honey together. Stir in everything except the blueberries.

Press ¾ of the mix into the tin.

Scatter over the blueberries.

Dot the rest of the mix over the blueberries for your crumble topping.

Bake for 30 minutes until golden brown.

Serve hot or cold. When it is hot it is more fragile so be careful lifting it out of the tin. Cut into 16 squares, it is best to do this when cool. Keep in the fridge or the bench in an airtight container.

Free form, blueberry and dark chocolate tartlets

Gluten free-check your chocolate for gluten/grains, grain free use arrowroot/tapioca flour in place of the rice flour.

Ingredients

½ cup of rice flour

½ cup of blanched almond flour (should be white-no skins)

25g butter

3 pitted medjool dates (60g) you can use other dates

1 egg

¾ cup approx. of frozen blueberries, you could use fresh, raspberries, strawberries, diced pear would be great too.

8 squares of dark chocolate, you can use your favorite flavor here-milk, white, fruit ‘n’ nut etc…

Method

Preheat oven to 180C

Put flours in a food processor with the butter and dates, blend until dates are mostly blended. Add egg and pulse until the dough come together to form a ball.

Divide into 8 and roll into balls. Place on baking tray lined with baking paper. Flatten each ball with your hand to form a circle 4-5cm across. Then bring the outside of the circle up to form a lip so you can put your berries and chocolate in the middle. Put 7-8 blueberries in each one and then put in a square of chocolate. You can sprinkle some raw sugar over the blueberries if you want. Bake for 12-15 mins until the dough is golden brown. Serve with a dollop of cream or coconut cream if you like.