CINDY A
05-04-2010, 12:11 PM
Sprouted grain pancakes
raw for all frank giglio
1 cup sprouted buckwheat flour
3.5 cup coconut flour
2 teaspoon cinnamon
1 cup ground golden flaxseeds
pinch of celtic sea salt
3-4 cups coconut mylk, as needed
>> make coconut mylk by blending 3 cups of water
with 1.5 cup shredded coconut. Strain and set aside pulp
in a bowl, mix the dry ingredients together, stir in mylk
until a pancake batter is reached.
At this point, you can add flavorings like spices
blueberries, nuts etc… once you have a desired taste, spread
out onto teflex sheets into ¼ inch thick rounds, dehydrate
at 105 degrees f for 2-3 hours, then flip flapjacks unto screens and dehydrate a few hours longer, enjoy with fresh berries, ginger infused honey or coconut cream topping
coconut cream topping
3 thai young coconuts
1 vanilla bean
zest of 1 orange
½ cup black mission figs, soaked
pinch of salt
open coconuts and separate meat from water.
In a blender, process all ingredients except coconut water. Blend on high and add as much coconut water as needed to create a thick creamy consistency. Use as a topping for fresh chopped fruit
my question is where is a good place to get the coconut flour or can you make it?????????
raw for all frank giglio
1 cup sprouted buckwheat flour
3.5 cup coconut flour
2 teaspoon cinnamon
1 cup ground golden flaxseeds
pinch of celtic sea salt
3-4 cups coconut mylk, as needed
>> make coconut mylk by blending 3 cups of water
with 1.5 cup shredded coconut. Strain and set aside pulp
in a bowl, mix the dry ingredients together, stir in mylk
until a pancake batter is reached.
At this point, you can add flavorings like spices
blueberries, nuts etc… once you have a desired taste, spread
out onto teflex sheets into ¼ inch thick rounds, dehydrate
at 105 degrees f for 2-3 hours, then flip flapjacks unto screens and dehydrate a few hours longer, enjoy with fresh berries, ginger infused honey or coconut cream topping
coconut cream topping
3 thai young coconuts
1 vanilla bean
zest of 1 orange
½ cup black mission figs, soaked
pinch of salt
open coconuts and separate meat from water.
In a blender, process all ingredients except coconut water. Blend on high and add as much coconut water as needed to create a thick creamy consistency. Use as a topping for fresh chopped fruit
my question is where is a good place to get the coconut flour or can you make it?????????