Lilly Pilly + Green Banana Flour Pikelets

with Davidson Plum, Lilly Pilly + Coconut Cream

Utilising fresh lilly pilly when it's in season in a really healthy way

Ingredients:

 

PIKELETS:

3 eggs

1/4 cup organic green banana flour

2 tbsp filtered/spring water

1/2 tsp each of bicarb soda (aluminium-free)

and baking powder (gluten and rice free)

1 tsp apple cider vinegar

Sweetener of choice (raw honey, stevia powder etc)

Pinch of salt

1/4 - 1/2 cup fresh lilly pilly (riberry variety don't have seeds but most others do have seeds that need to be removed. Simply pinch a fruit to break open and remove the seed)

 

CREAM:

Sweetener of choice

1/2 cup pure coconut cream (Ayam is my favourite brand)

About 1/2 tbsp illy pilly fruit, de-seeded

Fresh or thawed Davidson Plum, de-seeded - just a little, it can be pretty intense!

 

Kitchen Gadgets:

 

Fry pan

Flipper

Stick blender 

Measuring cups and spoons

 

Method: 

 

1. Add all pikelet ingredients, except for the lilly pilly fruit, to the stick blender jug and blitz on high to combine well to reach a thick batter

2. Stir in the de-seeded lilly pilly pieces

3. Pour small amounts onto a moderately hot pan (I use cast iron with a little tallow to prevent sticking)

4. Flip each one over when the top is almost all cooked but the centre remains a little wet

5. Finish cooking the other side then remove from the pan and stack on a plate

6. To make the cream simply add all ingredients to a stick blender jug and blitz until the fruit is all blended and you have a purple cream

7. Pour this into your pikelet stack and garnish with a couple of extra lilly pilly pieces

Most lilly pilly fruit tend to be in season in Summer on the Suns

 

 

 

Free from: Gluten / Grains / Dairy / Refined sugars / Soy / Legumes / Nuts / Seeds