Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4

Dietaries

• Gluten Free
• Dairy Free
• Vegetarian

Ingredients

Balsamic roasted strawberries

• 3 tablespoons ReModena balsamic vinegar
• 2 tablespoons rice malt syrup
• ½ teaspoon vanilla paste
• 2 punnets Driscolls strawberries, green tops removed and some berries halved

Buckwheat pancakes

• 1 ¾ cups Vitasoy Almond Milk
• 2 tablespoons lemon juice
• 2 eggs, separated
• 1 tablespoon liquid coconut oil
• 1 teaspoon vanilla paste
• 1 tablespoon rice malt syrup
• 1 ¼ cups buckwheat flour
• ¼ cup coconut flour
• 1 teaspoon cinnamon
• ¼ teaspoon baking power

To Serve

• Vanilla coconut yogurt
• 1 tablespoon toasted buckwheat nibs
• 2 tablespoons toasted coconut flakes
• Maple syrup, to drizzle

Method

1. For the balsamic strawberries, pre-heat oven to 180°C. Combine the vinegar, rice malt syrup and vanilla paste in a jug until well combined. Place strawberries in a baking paper lined roasting tray and pour over vinegar mixture. Roast for 10-15 minutes or until the strawberries are tender.
2. For the pancakes, whisk the milk and lemon juice in a jug, then whisk in the egg yolks, coconut oil, vanilla paste and rice malt syrup.
3. Place the buckwheat and coconut flour, cinnamon and baking powder in a bowl and whisk to combine. Pour the milk mixture into the flour and whisk until you have a thick batter. Rest for 30 minutes.
4. Once the batter has rested, beat egg whites in the bowl of an electric mixer fitted with a whisk attachment, to soft peaks and gently fold through the rested batter.
5. Heat a frying pan over a medium heat. When hot, pour in 1/3 cup of batter and cook until bubbles form and pop on the surface of the pancake. Flip and cook for a minute or until golden and cooked through. Repeat with remaining batter and keep warm.
6. To serve, stack 2-3 pancakes on each serving plate, top with a generous spoonful of balsamic strawberries, a dollop of coconut yogurt and a sprinkle of buckwheat nibs and coconut flakes. Finish with a drizzle of balsamic strawberry syrup and maple syrup if desired.

Tip: When you whisk the lemon juice into the almond milk, before you add any other ingredients leave it to sit and ‘ferment’ for 5-10 minutes. The acids in the juice will cause the milk to thicken slightly and create a fermented ‘buttermilk’ which is great for gut health.

Tip: Whisking helps to ‘sieve’ the flour and incorporate the baking flour without having to pass your flours through a sieve.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!

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Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2

Dietaries

• Pescartarian/Vegetarian
• Dairy free

Ingredients

• 3 garlic cloves, peeled
• 1 golden shallot, roughly chopped
• 2 red birdseye chillies
• 2 kaffier lime leaves, stems removed
• 2 lemongrass stalks, chopped white part only remove outer layer
• 3 tablespoons vegetable oil
• 2 packets Tilda Coconut and Lemongrass basmati rice
• 1 cup green beans, chopped
• 2 eggs, beaten
• White pepper, to season

Quick peanut sambal

• 2 tablespoons Mayver’s super crunchy peanut butter
• 1 teaspoon rice malt syrup
• 1-2 teaspoons sambal oelek
• 1 teaspoon fish sauce
• 1 teaspoon kecap manis

For the bull’s eye eggs

• 2 eggs
• Oil, enough to fry egg

Garnish

• Baby Cos Lettuce leaves
• Soy sauce
• Fried ikan bilis (dried anchovies)
• Fried shallots
• Emping crackers (bitternut) or prawn crackers, if desired

Method

1. Place garlic, golden shallot, chilli, kaffier lime leaf, lemongrass and 1 tablespoon of vegetable oil in the small bowl of a food processor and process to a paste.
2. Heat wok or deep, frying pan over a high heat. Pour in the remaining oil and when hot, add the paste and fry for 2-3 minutes or until fragrant.
3. Add the rice, then add the green beans and cook for 3-4 minutes, stirring occasionally.
4. Push the rice to the side of the wok and add in the beaten eggs. Let it cook for 10 seconds then fold the rice through. You want to make sure the rice is coated with egg. Evenly spread the rice over the pan and leave to cook for 5 minutes so the rice browns and gets a little crunchy.
5. Meanwhile make the peanut sambal, place all the ingredients into a bowl and mix well to combine. Set aside.
6. To serve, place a few lettuce leaves in each serving bowl. Season the rice with white pepper and spoon into the bowls.
7. Place a medium frying pan over a high heat and fill with vegetable oil to around 1cm deep. When the oil is hot, crack in an egg and cook for 30-45 seconds, gently spooning a little of the hot oil over the egg to help seal the yolk. Remove using a slotted spoon and place it directly onto the rice. Repeat to cook your second egg adjusting the temperature of the oil if required.
8. Garnish with a drizzle of soy sauce and a sprinkle of fried anchovies and shallots.

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!