Spinach Pancakes

So I made these because I didn't have any bread and I'd taken a burger out the freezer to eat! I also had a large amount of spinach in my fridge and I loved them. This, I think, is my most successful use of rice flour and flax seed, which have sat for months in my cupboard waiting to be used.

Spinach Pancakes (from Spabettie)
(Makes 10-12 3in pancakes)


3 handfuls fresh spinach
3 tbsp ground flax seed
125ml + 1 tbsp warm water
100g rice flour
1 tbsp baking powder

Combine the flax seed with the water, and put into the fridge to gel.

Put the spinach and flax gel into a food processor  and pulse until blended. Add the flour and baking powder, pulse until completely blended.

Pour in 1/4 cup increments onto a heated griddle over a medium heat, turning once when cooked through.

Paleo Chicken and Broccoli Divan

I bought some cashew nuts a while ago to make Hugh's Beef and Cashew Curry and as I don't rally like eating cashew nuts as a snack I was waiting for an opportunity to use the rest of the packet up. The internet came up with this.

I can now with all certainty say that I am unlikely to follow a paleo diet in the near future. I'm not all that fond of the gritty texture that comes with ground up nuts however creamy they are meant to become. Really, it was fine, perfectly edible if not all that exciting. I served it with pasta and carrots.

Paleo Chicken and Broccoli Divan
(Serves 4)

150g raw cashew nuts
1 tbsp oil

8 chicken thighs or 4 chicken breasts, cut into chunks
1 heat broccoli cut into florets, stem chopped
1 onion, chopped
2 cloves garlic, chopped
salt and pepper
2 tsp curry powder
½ tsp ground coriander
250ml chicken stock
40g ground flaxseed

Put the cashew nuts into a bowl and cover with water. Leave to soak overnight.

Heat the oil in a large frying pan over a medium high heat. Add the chicken and season with salt and pepper. Cook for about 5-6 mins until starting to turn golden. Then add the broccoli and a splash of water but don't stir. Cover the pan and reduce the heat to medium low. Leave for 3-4 mins.

Meanwhile make the sauce. Add the soaked cashews, onion, garlic, curry and coriander powders, salt and pepper to the food processor. Pulse several times to break down the nuts. Leave the food processor running and add the chicken stock leaving it to blitz until the sauce is as creamy as you can get it, this may take a few minutes.

Pour the curry cashew sauce over the broccoli and chicken and toss gently to combine. Continue simmering about 5 mins or until the sauce has thickened slightly.

Just before serving, sprinkle over the ground flaxseed.

Chickpea Pancakes

This is the first recipe I made from the Deliciously Ella cookbook. I found these relatively easy to make although you have to have the pan on a medium heat otherwise it is difficult to get the batter to make a big enough circle! They were delicious though. I used some for my enchiladas and then made a couple of refried bean, pepper and cheese quesedillas with the rest. 

Chickpea Wraps (from Deliciously Ella by Ella Woodward)
(Makes 4 wraps)

2 tbsp ground flaxseed
130g chickpea (gram) flour
1 tsp dried mixed herbs
salt and pepper
oil

Put all of the ingredients except the oil into a mixing bowl with 200ml water. Whisk it all together making sure the batter is smooth.

Leave the batter to thicken for about 5 mins.

While the batter thickens, heat a frying pan over a high heat and rub oil over the bottom of it using some kitchen roll.

Pour a quarter of the batter into the pan and spread it as thinly as possible into a circle. Cook for about 2 mins until there is no wet batter left on top, turn the wrap over and cook the other side.

Stuff with your favourite fillings and serve.

Strawberry Oatmeal Smoothie

I have been revelling in the British strawberries that have just come into season, they are so juicy and sweet. Instead of just dipping them in a bag of sugar and eating them like I normally do, I also made a smoothie. This was yummy, lovely and thick because of the oats and fabulously fruity.

Strawberry Oatmeal Smoothie
(Serves 1)

25g porridge oats
110g vanilla yogurt
60ml milk
100g hulled and washed strawberries
1 tsp flax seeds

Place the porridge oats in a blender and process until they are finely ground – this step is essential so that your smoothie has a smooth texture. 

Add the rest of the ingredients and process again until smooth. This smoothie has a thick texture, so just adjust with more milk if you prefer more liquid.