I was throughly enjoying the Gourmet Food Traveler Christmas magazine and found this recipe inside. I made the salad above the following day and it was out of this world delicious.
I kept all the ratios the same, except:
I only used half a cauliflower -and-
1 1/2 chorizo sausages
...... and it served two hungry adults for lunch.
The recipe from Gourmet Food Traveler
Morning Fruit Platter, Breakfast for 1
(or a lovely accompaniment for brunch)
Watermelon, blueberries, strawberries and mango
Chop and serve room temperature, or chilled
Please more Pancakes, Serves 1 hungry Yogini
¼ cup plain flour
1 tsp baking powder
1 tbsp soft brown sugar (can use 1/2 tbsp)
¼ cup organic milk
1 tsp of good quality vanilla extract
A healthy pinch of shredded organic coconut (roughly 1/8 cup)
Pinch of salt
Fresh berries (banana, strawberries, blueberries, paw paw, kiwi)
Add wet ingredients to dry with a wooden spoon, mix well, cook on a greased nonstick pan. I use coconut oil to keep with the theme of the coconut pancake, or sometimes I use a little vegetable oil to get the nice, crusty brown edges.
* Serve with your fav fruit. I drizzle mine with local honey instead of maple syrup.
If you give it a try, please add the hashtag #ohmmyrecipes so I can see your lovely breakfast!
For the Love of Food
I think eating well is a form of self-respect, and that's evident in my recipes.