Cauliflower Gobi, Scallion and Black Lemon Pancakes

Cauliflower florets in a tomato curry with onions, ginger and whole spices, served with savory garbanzo flour pancakes with scallions and black lemon..

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Cauliflower Gobi, Scallion and Black Lemon Pancakes

For the Pancakes

8 oz garbanzo flour
1 cup filtered water
3 tablespoons ghee or melted butter
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon black lemon
1 teaspoon aluminum-free baking powder
2-3 scallions, thinly sliced

Mix all ingredients together in a glass bowl and allow to stand 15 minutes.  Heat ghee or butter in a heavy skillet over medium heat.  Ladle in batter to form 3″ pancakes.  Cook until golden brown on both sides, then drain on paper towels.

For the Gobi

1/2 white onion, diced
6 plum tomatoes, peeled and crushed through your fingers
6 large cauliflower florets
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger
1-2 small green chiles, minced
1 teaspoon hulled cardamom seeds
1 teaspoon nigella seeds
1 teaspoon cumin seeds
1 tablespoon curry leaves, chopped
1 teaspoon true cinnamon nibs
1 1/2 teaspoons turmeric
1 1/2 teaspoons poivron rouge
1/2 teaspoon black pepper
1/2 teaspoon amchur (mango) powder
ghee or clarified butter

Sauté the onions, garlic, ginger, chiles and whole spices in ghee until fragrant, about 5 minutes.  Add turmeric, paprika, pepper and amchur and stir until thickened.

Add tomatoes, cauliflower and curry leaves and simmer until tender, about 20 minutes.  Season with salt and pepper if necessary.

Spoon gobi over pancakes and serve immediately.

This post is part of Meatless Monday, an initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health.

Chocolate Maya Nut Cake

(you might also like this recipe for Mayan Banana Bread)

“With one tree able to produce as much as 400 pounds of food a year, using the Maya nut prevents rain forest clear-cutting to harvest other foods and increases populations’ food supplies. Dried, the Maya nut can be stored for up to five years — a lifeline for regions with frequent drought.

The Maya nut has high levels of nutrients including protein, calcium, fiber, iron and vitamins A, E, C and B…

It is also less susceptible to climate changes than the crops that had been brought in to replace it.”  -CNN

Chocolate Maya Nut Cake

Chocolate Maya Nut Cake

Adapted from a recipe by The Equilibrium Fund

1 1/2 cups sprouted wheat flour
1/2 cups Maya nut, ground
1/4 cup raw cacao powder
1 teaspoon aluminum-feee baking soda
1/2 teaspoon sea salt
1/2 teaspoon true cinnamon
1/3 cup panela or other non-refined sweetener
1 cup strong coffee (use decaf if you prefer)
1/2 cup virgin coconut oil
2 teaspoons coumarin-free Mexican vanilla
2 tablespoons organic cider vinegar

Grease an 8″ deep-dish pie pan (or two 4-inch ramekins) with coconut oil.  Sift together the dry ingredients.  Combine the wet ingredients in a separate bowl, then slowly stir back into the dry ingredients.  Pour the batter into the pie pan and bake at 350 degrees for about 25-30 minutes, or until a knife inserted into the center comes out clean.  Take care to not over-bake.  Allow to cool 15 minutes before inverting onto a large plate and glazing.

1 cup grain-sweetened chocolate chips
1 teaspoon coumarin-free Mexican vanilla
2 tablespoons warm, filtered water

Melt the chocolate in a pan set over steaming water. Whisk in vanilla and water, then spoon over cooled cake.  Garnish with coconut flakes, cinnamon and ground, toasted Maya nut.

The Equilibrium Fund in partnership with Alimentos Nutri-Naturales, BanRural, Rainforest Alliance, the Guatemalan Ministry of Education and the Guatemalan Ministry of Agriculture started the Healthy Kids, Healthy Forests Program in September, 2008..

Please visit The Equilibrium Fund to learn more

Chocolate Mesquite Muffins

Sprouted wheat, mesquite flour, pastured butter and eggs, cacao nibs, sweet cinnamon..

Chocolate Mesquite Muffins

Chocolate Mesquite Muffins

Makes 10-12 muffins

5 oz sprouted wheat flour
1 1/2 oz pastry flour
1 1/2 oz mesquite flour
1 tablespoon cacao powder
2 oz non-refined sugar or other sweetener
1/2 cups grain-sweetened chocolate chips
1 teaspoon sea salt
2 teaspoons aluminum-free baking soda

8 oz fresh whole milk
2 large pastured eggs
4 oz pastured butter, melted

1 teaspoon cacao nibs
1 teaspoon true cinnamon

Combine flours, cacao powder, sugar, salt and baking soda together in a bowl.

Whisk together milk, eggs and melted butter.

Pour wet ingredients into dry ingredients, stir until just combined.

Fold in chocolate chips.

Place large spoonfuls of batter into buttered muffin pan.  Sprinkle tops with crushed true cinnamon and cacao nibs and bake until muffins pass the toothpick test, about 30 minutes.

Best served warm.


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