The 100 Day Reality Challenge

Ani's Breakfast Cake Recipe! Yummmmmm! I eat these regularly... no pun intended (yes, flax is a grrrreat source of fiber! ;] )

Here’s Ani’s recipe for pancakes with mock butter, a recipe that’s as nutritious as it is delicious and easy to make.
Coconut Breakfast Cakes
By Ani Phyo
(Serves four)

2 cups whole flax seeds, ground into meal just before making recipe
2 tablespoons extra virgin coconut oil (liquid form)
½ cup agave nectar [I make the breakfast cakes without this, because I use agave in the syrup]
½ teaspoon Celtic salt
¼ cup filtered water
Put all ingredients into bowl and mix well. Form into four balls and flatten into pancake shapes about ¼ to ½ inch thick.
To serve, top with mock butter (see recipe below), plus sliced fruit (such as kiwi, pear, or banana), and syrup (see recipe below). Serve immediately, or refrigerate the batter for up to four or five days. To vary, mix blueberries or pre-soaked walnuts into the batter.

Miso-Coconut Butter
This has a soft whipped butter texture. Use solid, rather than liquid, coconut oil.
¼ cup coconut butter (Refrigerate or freeze for a few minutes if it’s in liquid form, to solidify it)
1 tablespoon unpasteurized white miso (Chickpea miso--which is soy-free--also works well)

Mix the coconut butter and miso with a spoon or fork until well blended. This butter will keep for months in the freezer.
Breakfast-Cake Syrup
For the syrup, you can use really raw agave nectar or raw honey alone, or you can blend either of those or soft dates with fresh or frozen fruit, such as berries, and a bit of water to make a syrup.

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RAW-VIOLI From Rainbow Green Live-Food Cuisine by Gabriel Cousens, M.D.

3 eggplant, thinly sliced into long strips - Soak eggplant in salt water overnight. (I generally use turnips or zucchini~ just personal preference)
FILLING – Process all ingredients in a food processor with the “S” blade until a smooth paste.
1 Cup almonds, soaked
1 Cup pine nuts, unsoaked
2 T olive oil
2 T Lemon juice
1 & ½ T Italian seasoning
I T garlic, minced
½ t Celtic salt
½ t black pepper
½ t cayenne
¼ Cup water
Hand-mix in
1 T fresh thyme, minced
2 T fresh basil, minced
To assemble, after soaking thinly sliced eggplant in salt water overnight, strain off water. On half of
each eggplant slice, put 1 – 2 T filling and fold over to form raw-violi. Place on dehydrator sheet.
Dehydrate for 1-2 hours at 145° or until eggplant is slightly dried out. Serve with Cilantro Pesto.
2 Cups fresh cilantro
1 Cup fresh basil
1 Cup walnuts, soaked
¾ Cup olive oil
2 T lemon juice
2 T fresh sage
1 clove garlic
2 t Celtic salt
½ t cayenne
Process all ingredients in a food processor with the "S" blade until smooth and creamy.
Raw Falafel

1 1/2 c. sprouted chickpeas (garbanzo beans)
1 c. sprouted sunflower seeds
1 Tbl minced garlic
2 c. fresh cilantro, chopped
1/2 c. tahini
1/4 c. Nama Shoyu or 1 Tbl Celtic sea salt
2 Tbl fresh parsley
1/2 c. chopped onion
1/2 c. fresh-squeezed lemon juice
1/2 c. olive oil
1 1/2 tsp. Curry Chutney
1 1/2 tsp. cumin
2 tsp sun-dried lime

Combine all ingredients in a blender and blend well. Form blended mixture into 1-inch by 3-inch elongated patties, place them on an oiled mesh dehydrator sheet, and dehydrate for 8 hours at 90 degrees. When the falafel patties are done they have a nice crust on the outside and are moist on the inside.


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