Vegan and Gluten Free Pancakes & Wraps Cooking Class at Fruitologist

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Yesterday we had our first cooking class at Fruitologist, Union Place – Rozelle.

I taught three of my favorite creations; Buckwheat Wrap, Banana Pancake, Naan Bread

VEGAN WRAPS 

(You can incorporate this recipe for breakfast, lunch, and dinner)
Ingredients
-1/2 cup buckwheat flour ( or quinoa, rice, millet and besan/chickpeas flour)
-2 tbsp tapioca starch
-1 cup almond or coconut milk
-Pinch of salt
Instructions: In a bowl mix all the ingredients together. If the dough is too dense add a little more milk or water. Lightly grease a pan with olive oil or coconut oil. Pour the batter into the pan and cook in medium heat until bubbles form. Then flip and cook the other side. 
 

*For a protein-rich meal you can use as filling: avocado, mushroom, scramble tofu, dark green vegetables, sprouts, vegan nut cheese and tahini paste.

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VEGAN NAAN BREAD – Paleo Friendly
 

Ingredients
-½ cup almond meal
-½ cup tapioca flour
-1 cup coconut cream
- Sea salt to taste
-½ tsp Coconut oil
*Add oregano and garlic flakes for extra flavour
Instructions: In a bowl mix all the ingredients together. Heat a non-stick pan over medium heat and pour batter to desired thickness (approximately ¼ batter each would be nice). Once the batter fluffs up and looks mostly cooked, flip over to cook the other side.

BANANA PANCAKE

Ingredients
-1 cup gluten free oats (or quinoa flaked, lupin, buckwheat, millet flour...)
-2tbsp LSA meal
-1 spotty banana
-1/2 teaspoon Cinnamon
-Pinch of baking powder
-1 cup unsweetened nut milk
Instructions:  Add all the ingredients in a bowl and mix well.  Heat a pan with a dash of butter or coconut oil and spoon out some of the mixture, let it cook until bubbles appear and pop at the surface. Gently flip and let it cook for about 2 minutes. 
Recommended add-ins: Bring some colour and extra nutrient to your mornings by adding a superfood powder to your pancake such as turmeric powder; beetroot powder; maca powder; matcha powder or a vegan protein.

BANANA PANCAKE 2

During the class someone requested a recipe using coconut flour, so here it is 😊

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Ingredients:

-2 tbsp coconut flour

-4 tsbp almond meal

-1 tbsp LSA meal

-1 spotty banana

-1/2 teaspoon baking powder

-Dash of nut milk

Instructions:  Add all the ingredients in a bowl and mix well.  Heat a pan with a dash of butter or coconut oil and spoon out some of the mixture, let it cook until bubbles appear and pop at the surface. Gently flip and let it cook for about 2 minutes. 
Recommended add-ins: Bring some colour and extra nutrient to your mornings by adding a superfood powder to your pancake such as turmeric powder; beetroot powder; maca powder; matcha powder or a vegan protein.

Thanks everyone that were there, it was a lovely afternoon. Hope you had as much fun as I did!

Let’s be social! Share your creations with us using the hashtag #fruitologistcooks and don’t forget to tag @myfruitologist and @luamarchi on Instagram.