Banana, almond & cardamom pancakes

Published on February 8, 2016 | Posted by Clare Garcia

Posted in: DF, N, S, SF, Uncategorized, V, WF

These pancakes are seriously delicious and filling. Plus they’re easy. I’ve deliberately kept the prep (and dishes) to a minimum for a fuss free Shrove Tuesday pudding / supper, or Wednesday AM post Pancake Day breakfast. Almonds are packed with anti-oxidants, Vit E, fibre, magnesium and protein and are proven to reduce insulin and blood sugar levels after eating. As you’d expect, these little delights are also seductively, yet wholesomely, gluten, dairy and refined sugar-free, and a great option for all you paleo people out there.

Makes 8 – 10 pancakes. Feeds 2

INGREDIENTS

1 egg, whisked
1 banana, mashed
4 tbsp ground almonds
2 tbsp desiccated coconut – or sub for 1 tbsp almond
1 tsp baking powder
16 cardamom pods, seeds removed and crushed – optional
1 tbsp almond milk, sparkling water or water
1/2 dsp coconut oil

To serve

1 lemon
Creme fraiche, Coyo coconut yoghurt (I love this!) or greek yoghurt
Maple syrup

METHOD

Whisk eggs in bowl, add in banana and mash with fork. Add in remaining ingredients, apart from coconut oil and toppings, and stir. Set aside for a couple of minutes for the baking powder to activate.

Melt coconut oil in a frying pan and maintain a steady medium to low heat. Dollop in 1 dsp scoops of your pancake mix. Fry until browned, around 1 – 1 1/2 mins on the first side and 1 minute on the reverse.

Serve in a stack, alternating between a squeeze of lemon and yoghurt between each layer. Drizzle with (mineral rich!) maple syrup and eat. So good.

Tip

Cardamom’s a bit like Marmite so drop this if not to your taste, I love cardamom but don’t always include it. I find the easiest way to remove the seeds is to bash the pods in a pestle and mortar until the husks separate themselves and can be easily removed, allowing me to crush the seeds to a fine powder.

Click here for more info on Storehouse Seducer almonds.

The mug and plate in the picture are by South African potter, Wonki Ware. I hauled mine back in hand luggage (worth it!) but The Conran Shop has recently introduced a decent, and growing, range.

Almond, orange & cranberry granola

Published on December 12, 2014 | Posted by Clare Garcia

Posted in: DF, N, S, SF, Uncategorized, V, WF

You can’t go wrong with granola, loved by all and packed with nutty goodness, this is wholesome seduction at it’s best. The ideal start to your day, oats famously provide slow release energy and fibre, while the nuts and seeds are packed with protein, vitamin E, Omega-3 and minerals, magnesium and phosphorus. Even the coconut oil not only adds creamy deliciousness, but does wonders for your skin, hair and digestion (more info on why I fell in love here). As if that’s not enough, this recipe contains no refined sugar and, I think, tastes even better for it. Crunchy nut, creamy coconut and juicy cranberries; the perfect boxing day breakfast?

INGREDIENTS

3 cups oats – I like 2 of rolled oats and 1 of rye or buckwheat flakes
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup linseed
1/2 cup almonds
1/2 cup pecans
1 tbsp almond or sunflower oil
1 tbsp coconut oil – you can also sub for sunflower oil
2 tbsp agave, honey or maple syrup
3 tsp ground cinnamon
1 orange, juice and zest
1 cup flaked or desiccated coconut
1 cup dried cranberries (or raisins)

METHOD

Pre-heat oven to 180C. Warm coconut oil in a small pan until it becomes runny, then add in all wet ingredients: honey, agave, oils, cinnamon and orange juice plus zest.

In a bowl, mix remaining ingredients except for the coconut and cranberries. Stir in the syrupy oil and transfer to two baking trays, flattening out your mix to a 1 inch flapjack approx.

Cook for 25 – 30 mins, stirring a couple of times so the top doesn’t burn. Add in the coconut flakes around 10 mins before the end.

Remove from the oven and leave to cool for 5 mins before breaking up. You should have chunks of crispy, flapjack granola. Store in an airtight jar or container.

In winter I love this with Coyo yoghurt or Rude Health almond milk and a green shake. You can’t beat the tangy berry, crunchy granola and creamy yoghurt combo in summer, when fruit’s at it’s best.

Follow with my Mushrooms with poached egg & spicy sesame for a long, lazy brunch.

Clare’s spicy nuts

Published on January 8, 2014 | Posted by Clare Garcia

Posted in: DF, N, S, V, WF

I’ve been a bit of a scrooge with this recipe – it took a lot (!!) of amends to get the sticky, chilli clusters just right. However, I shared with a colleague, then another, and now Clare’s Spicy Nuts feature in the Gather & Gather marketing pack with said secret recipe launching across 250 restaurants. Humph.

Filling and packed with protein and goodness, nuts are an ideal snack. Snack being the operative word; mini portions are key! Don’t be put off by the biblically proportioned ingredients; they’re largely spices and prep takes all of 10 mins.

Ingredients

200g almonds
100g cashews
100g pecans
200g sunflower seeds
150g pumpkin seeds
2 egg whites
4 tsp caraway seeds
2 tsp crushed chillies
1 tsp chipotle / smoked paprika
2 tsp cumin seeds
4 tsp sea salt
3 tbsp honey
1 tbsp brown sugar

Method

Pre-heat oven to 200°C / 390°F. Whisk egg whites to form soft peaks.

Stir through spices and nuts, followed by honey and brown sugar.

Transfer to a baking tray, or two (keeping to one layer of nuts for even toasting) and cook for 20 mins, or till the nuts have browned. Stir half way through for even toasting.

I like to keep in a kilner jar to dip into mid-morning or as a pre dinner party snack.

Check out Storehouse Seducer Almonds for more reasons to snack on Spicy nuts – think anti-oxidants, vitamins, fibre, magnesium, cholesterol & GI lowering; the benefits are endless.

Seasonal Seducer: Mango

Published on June 19, 2013 | Posted by Clare Garcia

Posted in: Uncategorized

Most attractive features

King of fruits, mango is rich in dietary fibre, Vitamins A, C & E, potassium, minerals, and antioxidants. It lowers blood pressure and cholesterol and really does help us see in the dark (thank you, Vitamin A).

Why we fell in love

Because it tastes so good it really shouldn’t have any health benefits what so ever. Mango is also found to protect against leukemia, colon, prostate and breast cancers. It’s even said to clear pores when used externally. There appears to be no end to The King’s talents…

Almond butter

Published on May 9, 2013 | Posted by Clare Garcia

Posted in: DF, Featured, N, S, SF, V, WF

I’m a big Peanut Butter fan. I was practically weaned on Sun-pat and Marmite sandwiches; I dollop Wholenut Crunchy into smoothies and even cram it into Lindt Teddies. Don’t knock it. Apart from the nagging feeling of gluttony, I’m painfully aware that peanuts aren’t great for me – there are better fats out there and I’m cursed with instant bloating on consumption. Almonds on the other hand, are a veritable powerhouse of goodness. And in my opinion, taste even better when roasted, blitzed and topped on toast or oatcakes. Protein and nutrient packed instantness.

Makes: 200ml jar Takes: 15 mins.

Almond Butter it transpires, is Sun-pat on Crack: Keens cheddar over Pilgrims Choice; Chloe over Primark. You get the idea. Inevitably then, shop bought Almond butters don’t come cheap. Hence my super quick and easy DIY version that costs half the price. Try the supermarket World Food aisles for better value sacks of almonds. Get the full health benefits of almonds on our Seducers page.

Ingredients

200g almonds, skins on
¼ tsp sea salt

Method

Pre-heat oven to 200C / 400F / Gas 6

Scatter almonds in a baking tray and roast for 8-10 mins, until nuts start to brown around the edges inside – bite one of the darker nuts in half to test.

Transfer to a food processor, add the salt and blitz for 1 min.

Scrape down the sides and blitz for a further 2 mins, scraping the sides every 30 seconds to a minute.

The nuts will release more oil the longer you blend. You can add groundnut oil to bulk out your mix but there’s no need.

I like a crunchier butter so I remove 1 tbsp of the ground nuts after 1 min and mix back through at the end.

Tip: Be careful not to burn the almonds when roasting or you’ll taint the end result. If when you bite in half, the flesh has turned fully from white to brown, you’ve gone too far.

P/25g (serving): Kcal: 160, Pr: 5.2g, Carb: 1.7g, OWS: 1g, Fat: 14.2g, Sat Fat: 1.3, Salt: 0.3g

P/100g Kcal: 620, Pr: 20.6g, Carb: 6.8g, OWS: 4.2g, Fat: 57g, Sat Fat: 5.0g, Salt: 1g

Storehouse Seducer: Almonds

Published on May 9, 2013 | Posted by Clare Garcia

Posted in: Uncategorized

Most attractive features

A natural anti-oxidant, storehouse staple, almonds are also richer in six key nutrients than any other nut: magnesium, Vitamin E, potassium, protein, fibre and copper.

Why we fell in love

Nuts in general get a bad rap in terms of our girths. However, a handful (approx. 23 almonds) of this super hero contains only 163 calories and will do a lot more to sustain you than half a bagel or a couple of slices of toast. Both are about the same in calories. Miraculously, almonds also help reduce our insulin and blood sugar levels after eating.

So, reduced risk of heart disease; cholesterol and GI lowering; anti-oxidant rich and skin nourishing. Need you ask why we’re in love? Spread some Almond butter on your toast this instant!