Choc chip pikelets with berry coulis and coconut cream

Ingredients

• 4 free-range eggs
• 2 tbs almond flour
• 2 tbs coconut flour
• 1 tbs raw cocoa powder
• 4 drops liquid stevia, no inulin
• ½ tsp vanilla powder
• ½ tsp baking powder
• 2 tbs cocoa nibs
• 1 cup strawberries
• 1 cup raspberries
• 2 tbs ghee or coconut oil
• ½ x 14 oz can coconut milk, no thickeners or gums, chilled for at least 6 hours

Method

• In a large bowl, beat the eggs until well combined. Add the almond flour, coconut flour, cacao powder, liquid stevia, vanilla powder and baking powder. Mix thoroughly. Add the cacao nibs and stir until combined. Set aside.
• Put a few berries to one side, then place the remaining berries in a blender and zap until liquefied. Strain to remove the seeds. Set aside.
• Heat a large non-stick frying pan over a medium heat. Melt the ghee or coconut oil. Place 4 spoonfuls of mixture in the pan. Cook for 2-3 minutes on each side. Repeat until all of the mixture has been cooked.
• Remove the tin of coconut milk from the fridge, being careful not to shake it or move it too much. Open the can.
• To serve, place 2-3 mini pancakes on a plate and top with berry coulis. Place a spoonful of firm coconut cream from the can on top of the coulis. Scatter with remaining berries and serve while warm.

Ingredients

• 4 eggs
• 2 tbs almond meal
• 2 tbs coconut flour
• 2 tbs cacao powder
• 2 tbs cacao nibs
• ½ tsp vanilla powder
• 4 drops liquid stevia (no inulin)
• ½ tsp baking powder (if tolerated)
• 1 cup strawberries
• 1 cup raspberries
• 270 ml can coconut milk, no thickeners, refrigerated overnight

Method

• In a large bowl, beat the eggs until well combined. Add the almond flour, coconut flour, cacao powder, liquid stevia, vanilla powder and baking powder. Mix thoroughly. Add the cacao nibs and stir until combined. Set aside.
• Put a few berries to one side, then place the remaining berries in a blender and zap until liquefied. Strain to remove the seeds. Set aside.
• Heat a large non-stick frying pan over a medium heat. Melt the ghee or coconut oil. Place 4 spoonfuls of mixture in the pan. Cook for 2-3 minutes on each side. Repeat until all of the mixture has been cooked.
• Remove the tin of coconut milk from the fridge, being careful not to shake it or move it too much. Open the can.
• To serve, place 2-3 pikelets on a plate and top with berry coulis. Place a spoonful of firm coconut cream from the can on top of the coulis. Scatter with remaining berries and serve while warm.

Note

• Vanilla powder is 100% ground vanilla beans and can be found in health food stores.
• Some people may not be able to tolerate baking powder as this can be made from rice flour. If uncertain, please consult your Practitioner.