They look sweet in our green stripey bags don’t they?pink twine and green striped washi tape
Head over to the Erika Rax blog today to grab yourself the recipe.
I’m Erika, a South African born girl living in Sydney. By day I work as a freelance designer, photographer and stylist. By night , I blog about my adventures in home baking and compulsive crafting. At all other times I am dreaming about seeing more of the world and eating sweet things.
This post is sponsored by Australian Eggs.
Did you know that it’s Pancake Day today?! And who wouldn’t want to celebrate the deliciousness that is a pancake? So to jump on board the festivities I have created a really yummy, and healthy, pancake recipe for you. It’s made with low-fat yoghurt, wholemeal spelt flour and of course eggs!
As well as a sharing my recipe today, the friendly folks at Australian Eggs have given me a fun pancake-making giveaway for you guys! Scroll to the bottom of the post to find out more.In this pic: I made little flags using bamboo skewers and our washi tapes. here.
Chai-spiced spelt pancakes
1 1/2 cups wholemeal spelt flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/2 cup cooled chai black tea ( I used a chai tea bag and steeped it in 1/2 cup boiling water)
1/2 cup milk
3/4 cup low-fat Greek yoghurt
2 tablespoons agave syrup (you could also use rice malt syrup, maple syrup or honey)
1 teaspoon vanilla extract
Cooking oil spray
Blueberries and extra agave syrup to serve
Sift the flour, baking powder, cinnamon, ginger and baking soda into a medium bowl. In a separate bowl, whisk together the tea, milk, yoghurt, egg, agave syrup and vanilla. Add to the dry ingredients and whisk until just combined. Lightly spray a large frying pan with cooking oil. Heat over medium/low heat. Cook 1/4 cupfuls of the batter, in batches, for 2-3 minutes each side or until golden and cooked through. Top with blueberries and drizzle with extra agave syrup to serve.
The giveaway includes:
- Mixing bowl
- Pancake rings
- Eggs Easy As apron
To be in to win, all you need to do is leave a comment below letting us know what your favourite pancake toppings are.
For a second chance to win, head over to Australian Eggs facebook page and give them a ‘like’. Let me know if you have done this so I can add you into the draw twice.
Entries close 5pm Tuesday 11th March. Open to Australian readers only.
Need more reasons to eat eggs?
- Eggs are delicious, healthy, versatile and simple to prepare
- Eggs are a nutrient-dense food containing 11 essential vitamins and minerals
- The Australian Dietary Guidelines maintain that the everyday consumption of eggs can be included as part of a healthy, balanced diet.
Every year I make a chocolate and licorice flavoured dessert for my girlfriend Sarah’s birthday as it’s her favourite combo. This year I was really struggling with what to make. I have done a slice, a cake, a brownie…. So I decided to go with a raw cake which is right up her alley.
Now it isn’t ‘raw’ in the strictest sense as I have used store-bought licorice and vanilla extract and things like that but it’s no-bake, uses healthier nut fats instead of butter and fresh dates instead of sugar.
It’s pretty rich so I only made a little 16cm-wide cake but you can easily double or triple the ingredients to make a larger one.parchment paper
Raw chocolate licorice cake
1 cup desiccated coconut
1 cup raw/natural almonds
1 cup roughly chopped soft black licorice
4 fresh pitted dates
2 tablespoons Dutch cocoa powder (you could use cacao powder)
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
2 tablespoons water
fresh blueberries and extra cocoa powder to serve
chocolate yoghurt icing
1 cup thick Greek-style yoghurt
6 fresh pitted dates
1 tablespoon Dutch cocoa powder (you could use cacao powder)
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
Grease and line a 16cm round springform cake tin with baking paper. Place the coconut, almonds, licorice, dates, cocoa powder and vanilla in a food processor. Process until roughly chopped. With the motor running, add the coconut oil and water. Process until mixture is well combined and holds together when pressed. Press mixture into the prepared tin.
To make the icing, place all the ingredients in a bowl and blend with a stick mixer until smooth. I tried this in my food processor but it wouldn’t process the dates properly. Yours might be stronger than mine. You could also try a regular blender. Pour over the cake and refrigerate for at least 1 hour or until firm.
Top with blueberries and dust with extra cocoa powder to serve.
oOo You can try other nuts such as pecans or macadamias instead of almonds.
oOo You can make the cake up to 2 days ahead. Store, covered, in the fridge.
Yip I am officially shrub-mad! Since making the strawberry and sorrel shrub recently, I have been obsessed. For those of you who missed it, a shrub is basically a sweet and tangy fruit or vegetable syrup which is delicious with fizzy water or in cocktails. This tomato one is a bit more savoury and has a kick of chilli so I think it will also be awesome in salad dressings or a bloody mary.mason jar and small milk bottle.
Green tomato, basil and honey shrub
400g green tomatoes (you could also use red tomatoes), quartered
1/2 cup firmly packed basil leaves
1 jalapeno, halved
1 tablespoon honey
1/2 cup raw sugar
apple cider vinegar to cover
Place the tomatoes, basil, jalapeno, honey and sugar in a clean jar. Crush with the end of a rolling pin or wooden spoon. Pour over enough vinegar to cover the veges. Seal and set aside in a cool, dark spot for one week. Strain the liquid into a clean bottle. Serve with fizzy water or in a cocktail.
Makes aprox. 2 cups
oOo The vinegar keeps the shrub shelf stable so there is no need to refrigerate it.
Seriously these are so easy to make, you don’t even need a recipe! I am finding that if I have any overly ripe fruit or veges left at the end of the week I pop them in a jar with sugar, crush them up and cover with vinegar. My latest one on the go is a really delicious combo of plums, raspberries, blueberries and lemon thyme. I used half red wine vinegar and half apple cider vinegar. It’s divine!
So who saw the sprinkles and confetti party post? It had some super fun recipes and craft ideas. And now here are some gorgeous accessories to add the finishing sprinkle to the party.emerald + ella Society6 41 Orchard Minieco.co.uk emerald + ella emerald + ella Asos emerald + ella