Forget flipping individual flapjacks; this pancake-banana bread hybrid lets you get everything on the table at once. Perfect for languid weekends, both wedges of the pie and the blueberry sauce reheat well for busy weekday breakfasts. For the most banana flavour, you’ll want to use fruit with plenty of brown spots on the skin. Almond flour infuses the pancake pie with a nutty taste, but if it’s not available you can replace it with more oat flour.
1 large organic egg
2/3 cup (160 mL) milk or plain dairy-free milk 2 ripe bananas, about 3/4 cup (180 mL) mashed
1 tsp (5 mL) vanilla extract
1 cup (250 mL) gluten-free oat flour
3/4 cup (180 mL) almond flour
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/3 cup (80 mL) chopped walnuts
2 cups (500 mL) fresh or frozen blueberries
2 Tbsp (30 mL) maple syrup or honey
Zest of 1 lemon
2 tsp (10 mL) cornstarch or arrowroot powder Fresh basil leaves, optional
Preheat oven to 350 F (180 C). In blender container, place egg, milk, bananas, and vanilla, and blend until smooth. In large bowl, stir together oat flour, almond flour, cinnamon, baking powder, baking soda, and salt. Stir banana mixture into flour mixture. Fold in walnuts. Grease 8 or 9 in (20 or 23 cm) round cake pan and pour in batter. Bake in preheated oven for 25 minutes, or until a toothpick inserted into the centre of the pie comes out nearly clean. Let cool for about 5 minutes before unmoulding.
In small saucepan, place 1/3 cup (80 mL) water, blueberries, maple syrup or honey, lemon zest, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Stir cornstarch or arrowroot powder into 1 Tbsp (15 mL) water until dissolved and then stir into blueberry mixture. Simmer for another 3 minutes, or until mixture thickens.
Serve warm wedges with Zesty Blueberry Sauce.
Always mix pancake batter gently by hand (not with an electric mixer). Overmixing the batter yields less tender results. Simply stir together wet and dry ingredients with wooden spoon until no big powdery lumps remain.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.