Bacon and maple syrup is a glorious marriage of flavours to delight your tastebuds. I must admit that I have only just recently tried this combination of sweet bacon goodness. My sister Kath lived in Canada some fifteen years ago and she has been a big fan of this breakfast treat since then. It’s one of those flavour pairings like salted caramel which is a perfect balance of sweet and salty.

We love waffles and pancakes on a slow weekend. With a variety of toppings to add to these delicious light and fluffy pancakes. YUM! When I make pancakes I mix everything together by feel to get the right consistency however this recipe has made me re-think my method. So without further ado here are some quick pics I took before we devoured every last crumb and drizzle.

ORGANIC SPELT PANCAKES, BAROSSA FOODS NITRATE FREE BACON DRIZZLED WITH CANADIAN MAPLE SYRUP

serves 4-6

INGREDIENTS

250g spelt flour

2 tsp baking powder

3 tbsp spoons sugar

1 tsp bicarb soda

pinch of salt

2 eggs

300ml milk

3-4 tbsp rice bran oil

TO SERVE

8-12 rashers nitrate free bacon

organic maple syrup

METHOD

(1) Place bacon rashers in a large cold frying pan and place on low heat. When the bacon starts to curl turn the rashers over. Continue to flip them until they are cooked evenly and to desired crispiness. Place in oven at 75-100°C.

(2) In a large mixing bowl combine the spelt flour, baking powder, bicarb soda, sugar and salt. Set aside.

(3) In a small bowl whisk the eggs, milk and oil into a smooth liquid. Gradually add the liquid to the dry ingredients constantly stirring so that you avoid getting lumps. Once all the ingredients are combined and without lumps, leave it to sit for 10 minutes. Allowing the mix to sit will give you light and fluffy pancakes.

(4) In a small hot fry pan, melt some butter and then add approx. 2 tablespoons of the pancake mixture into the pan. When the mixture is golden brown underneath, flip the pancake to cook the other side. Keep them warm in the oven until all are ready for serving.

(5) To serve: Stack the pancakes on a cake stand or pretty plate, pile the bacon on top of the stack and drizzle generously with maple syrup.

Tip: My choice of cookware is the Neoflam range with a non stick ceramic coating made of sand, stone and silica. Ecolon^TM coating is a healthy alternative to PTFE non-stick coatings. No nasty teflons in our house we kicked this to the curb many years ago. If you have not already heard teflon leaches toxic chemicals into the food and toxic fumes into the environment. The cookware is lightweight, easy to clean and cooks evenly. The fry pans are oven proof up to 250°C. It is time to spring clean your choice of cookware for your health and your family.

In all things beautiful,

Lyn x

{Organic Spelt Pancakes} Nitrate Free Bacon drizzled with Canadian Maple Syrup

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My answer to the question “What would you take to deserted island” would be a brood of chickens and a rooster. They would provide me with a bounty of freshly laid hen eggs and a little company. They would live in paradise and I would get my diy on and build them a cage made of gathered sticks. Back to reality and not so far fetched would be to have our own chooks and a fancy hen house.

I like eggs fried, poached, scrambled, boiled or made into an omelette. Eggs anyway but like a good coffee they need to be made perfectly and everyone has their preferred choice of how they are done. For me over easy fried and a soft boiled egg means a good day in the kitchen!. Timing is so integral to cooking the perfect eggs – it only takes a few seconds to change the end result. The humble egg is such a versatile whole food and easily eaten for breakfast, lunch, dinner or snack. As a little bub my mumma fed me boiled rice and fried egg with soya sauce. It was and still is one of my favourite quick and easy dinners. My preference is organic wheat free tamari, shoyu or the staple in all Indonesian pantries ABC Kecap Manis – I am yet to find an organic alternative to this sweet sticky sauce.

Making a creamy scrambled eggs is relatively easy. The trick is to cook them on a medium to low heat and not overcook them. I find taking them off the heat when they are actually undercooked will give you that delicate creaminess. Once you take the pot off the heat the eggs are still cooking from the heat of the base. It can be a matter of an extra 10 seconds between perfection and cooking a scrambled omelette.

PERFECT SCRAMBLED EGGS, FETTA CHEESE + FRESH GARDEN HERBS

serves 2

INGREDIENTS

4 organic eggs, cracked

1/2 cup full cream milk or for extra creaminess use fresh cream

80 grams fetta cheese, lightly crumbled

handful of fresh flat leaf parsley and coriander, finely chopped

1 Tbsp butter

pinch salt and grind of pepper

METHOD

(1) Crack the eggs into a small bowl, add milk, pinch salt and pepper. Whisk the egg mixture with a fork.

(2) Heat the butter in a small pot on medium heat and coat the bottom of the pot with butter when it starts to foam add the egg mixture to the pot. Cook for 20-30 seconds then stir the eggs so it doesn’t stick to the pot. Reduce heat to medium to low. Continue to stir the eggs every 10 seconds for 1 minute. Add the fresh herbs and stir the eggs for another 10 seconds. Lastly add the crumbled fetta and lightly stir and take off heat. The eggs should be slightly undercooked. The last bit of cooking will be done off the heat. Stir the pot once more. Serve straight away with toast, vine tomatoes, fetta and garnish with a sprinkle of finely chopped fresh herbs and micro herbs if on hand.

In all things beautiful,

Lyn x

{Perfect Scrambled Eggs, Fetta Cheese + Fresh Garden Herbs}

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For those with food allergies it could be mild or life threatening. It seems our bodies have become increasingly intolerant to certain foods. There are many theories out there and mine is a mix of hereditary pre cursers, chemicals in our food chain, what we cook with, environmental and processed foods.

The first time I experienced a migraine I lay in a darkened room for three days at my mum’s house. I simply could not function from the pain in my head, the nausea and any light was too much to bear. All this from a couple of glasses of orange juice. I inherited these intolerances from my mum who also has to avoid cacao, cocoa, coffee and certain cheeses all of which are migraine trigger foods. I am lucky that I only need to avoid oranges and limit the amount of chocolate and coffee to be migraine free. Wheat also causes bloating, discomfort and my hands become swollen and mildly arthritic. I try to only eat spelt flour or gluten free options however I didn’t deny myself a treat when in Paris – I couldn’t say no to the best pastries in the world! Too much dairy can also effect my tummy so I stick to plant milks and save my dairy intake for cheese, yoghurt and any sweet treats.

For those with nut allergies it can be a matter of life and death. It is such a sensitivity that if you have just consumed nuts and breath on someone who has an allergy it can trigger their airways to block. Thank fully none of my family or myself are allergic to nuts.

I have found a delicious alternative for those that need to avoid nuts or want a lighter, healthier natural alternative. The good people at Foods from the Earth have developed Notnuts Smooth Butter, Crunchy Butter and Chocolate Spread. They are free from nuts, gluten and soy and the butter is also free from dairy. Instead of nuts the main ingredient is chick peas. The butter has an ever so slight chick pea flavour and a drier consistency where peanut butter is quite oily. The chocolate spread is very good and reminds me of chocolate icing.

Here are a couple of serving ideas for the Notnuts Butter and Chocolate Spread.

NOTNUTS AND HOMEMADE JAM ON SPELT TOAST

This is of course the classic American toast spread – peanut butter and jelly. All you need is a slice of toast, notnuts smooth butter and a delicious store bought or homemade berry jam. Serve with freshly brewed organic tea.

NOTNUTS CHOCOLATE SPREAD, VANILLA ICE CREAM, GOJI BERRIES, RAW CACAO NIBS, BLACK + WHITE SESAME SEEDS, SHREDDED COCONUT ON TOASTED SPELT BREAD

This is a quick and easy sweet treat for brunch, dessert or snack. You could replace the bread with homemade pancakes or waffles. Spread toast with Notnuts Chocolate Spread, a scoop of good quality vanilla ice cream, sprinkle with goji berries, raw cacao nibs, black sesame seeds, white sesame seeds and shredded coconut. Ready to serve and indulge immediately!

In all things beautiful,

Lyn xx

{Nut Free} ‘Peanut’ Butter + Chocolate Spread

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Chia has been touted as a ‘superfood’ because this clever little seed packs a nutritional punch. It is high in the essential fatty acid omega 3 in fact 8 times the amount found in salmon. Low in sodium, high in protein, lipids, fibre, antioxidants and B vitamins. A great source of calcium because it contains 5 times the amount in milk. In comparison to other traditional cereals chia has fewer carbs and is 23 percent protein. It is also a sneaky way to add nutritional value to family meals as it does not have a strong flavour. Kids will be none the wiser especially when added to baked goods!

The versatility of chia and another reason it is a clever little seed is that it can be eaten dry for example adding it to salads or stir fries or ‘wet’. When dry it tastes similar to a poppy seed – small, dense and crunchy. When the chia seed is soaked in liquid it becomes plump, sweet and soft similar to tapioca. Chia is part of my daily diet and this pudding recipe is great for breakfast, snack or as a dessert. You do need to be organised as the chia seeds have to soak overnight to transform into this delightfully delicious pudding. I like to use seasonal fruits, nuts, seeds, raw cacao, coconut, bee pollen, lemon, lime and organic frozen berries to top my puddings. Some of my favourite spices are cinnamon, nutmeg, cardamon, ginger, lemongrass, vanilla, pandan, coconut sugar and maple syrup. Mix it up and replace the coconut milk and coconut water with other plant based milks such as rice, almond and one of my favourites hazelnut. Love to hear what you add to your puddings.

ORGANIC CHIA PUDDING, COCONUT, VANILLA, MAPLE                                                     WITH FRESH FIGS, PISTACHIOS, TOASTED COCONUT

Serves 2

INGREDIENTS

1/2 cup coconut milk or coconut cream

2/3 cup coconut water

1/4 cup chia seeds

1/8 tsp vanilla powder

1 1/2 tbsp maple syrup

For a thicker creamier consistency reduce the amount of coconut water to 1/2 cup.

2 x 250ml jars with lids

TOPPING

3 – 4 fresh figs, cut in quarters

1 tbsp crushed pistachios

1 tbsp shredded coconut, toasted

1/2 tsp maple syrup

METHOD

(1) Add the coconut milk/cream, coconut water, chia seeds, vanilla powder and maple syrup to one jar, place lid on jar tightly and shake well. Pour half the mixture into the second jar and secure lids. Shake each jar well and place in the refrigerator overnight.

(2) Place a small non stick frying pan on medium heat and lightly toast shredded coconut until it just starts to turn a golden colour. I like to keep some still white and some shreds of coconut just a little darker than golden this adds colour and texture. Top puddings with figs, maple syrup, shredded coconut and pistachios.

In all things beautiful,

Lyn xx

The post Recipe {Chia Pudding, Coconut, Vanilla, Maple with Fresh Figs, Pistachios, Toasted Coconut} appeared first on in all things beautiful.

Who does not like tasting dukkah?! I am fascinated by the balance of exotic and aromatic herbs, spices, nuts and seeds that are used in these delicious concoctions. So what is dukkah and where did it originate from? This is my question. My guess would be Morocco or some far off land, a little more mysterious than my homeland. With some research I am told that it is of Egyptian origin. Dukkah is an Egyptian Arabic word which means to crush or pound, which is literally how you prepare it and this releases it’s wonderful aromatics. It was a peasant food and they dipped flatbread in olive oil then into the dukkah. All I can say is this is the goods.

My pantry is full of all the goodies that you need to make a sweet version even though the traditional dukkah is savoury. I set to work hand grinding my nuts and raw cacao with a traditional mortar and pestle. You can use a food processor or grinder but I prefer the old fashioned way as it reminds me of my granny. She would spend hours making chilli macadamia sambal. It was a labour of love and each jar was coveted by it’s recipient. The process is also therapeutic for someone like me who thinks too much. I mean really, all I need to do is to make sure the nuts are evenly ground and I can assure you I won’t lose sleep over that!

It is a delicate process of getting the balance just right because I don’t want the flavours to compete with each other. I want them to be harmonious. My dining room table is covered in jars as I add a little more of this and a lot more of that – much like a science experiment. My aim is to delight the tastebuds not cause an explosion! This ‘experiment’ turned out to be the perfect sweet dukkah recipe so I have decided to bottle it and sell it in my etsy store and at local markets. You can buy it here.

In all things beautiful,

Lyn xx

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APPLE CINNAMON COMPOTE WITH RICOTTA, RAW ALMONDS, COCONUT SUGAR AND BLACK CHIA SEEDS

I love having this as a breakfast treat, Sunday brunch, afternoon snack or a healthy dessert alternative. Have a play with the ingredients, you could add toasted shredded coconut, popped quinoa, walnuts or pecans. For a rustic style serve them in mason jars or glass tumblers.

Serves 6-8

INGREDIENTS

500 grams ricotta

3/4 cup chopped raw almonds

3 cups apple cinnamon compote

1 1/2 tbsp coconut sugar

1 1/2 tbsp black chia seeds

APPLE CINNAMON COMPOTE

1.5 kg organic apples, peeled, cored and cut into eighths (my favourites are the king and queen of apples – Fuji and Pink Lady)

3/4 cup coconut sugar

1 tsp cinnamon

1/4 cup water

METHOD

(1) For the compote, combine all ingredients in a large saucepan and place on medium heat, stirring with a wooden spoon, cook for 5 minutes. Reduce heat to low and cook for a further 25-30 minutes or until tender. Set aside to cool and serve cold or at room temperature. This is something that can be prepared the a day or two beforehand.

(2) To assemble, place 2 heaped tablespoons of ricotta at the base of your glass, then add 1/2 cup apple compote, sprinkle with almonds, coconut sugar and chia.

In all things beautiful,

Lyn xx

The post Recipe {Apple Cinnamon Compote with Ricotta, Raw Almonds, Coconut Sugar and Black Chia Seeds} appeared first on in all things beautiful.