Buckwheat and raspberry pancakes

Here is my breakfast this morning lucky for me I had all the ingredients ready to go. I really like a sweet pancake for breakfast but the beautiful thing about this one is the buckwheat flour is slightly bitter and the raspberry is sour so they make a wonderful marriage.

There is a lashing of organic Canadian maple syrup but that is to you, it might be just sweet enough with the raspberries.

We cook these in bulk so there is left over for afternoon tea or a snack which can be served with some good quality organic yoghurt.



1 cup organic buckwheat flour
1 cup oat/almond/rice milk
1 organic egg
1/2 cup fresh or frozen raspberries
extra virgin coconut oil or organic ghee to fry in




In a large bowl place the buckwheat flour and run a balloon whisk through to break up any lumps. Add your egg and oat milk and whisk until combined. Spoon in your raspberries and if they are frozen try and thaw out before hand otherwise it will thicken the batter and not look good at all !

In a cast iron fry pan (or what ever you have) add a little coconut oil or ghee and spoon batter into, once the batter starts to bubble flip over and cook the other side and then serve hot.

Summer berry tart

Thank you to everyone who has supported The Organic Cook this year, if you're a client, student or blog reader we really appreciate your emails and encouragement to keep us inspired in the kitchen. Wishing you and your family a safe, healthy and joyful christmas.

To go out on a yummy note special thanks to our friend Michal Nassi and her gorgeous summer berry tart. Michal is from my kitchen wisdom Michal is a talented baker and can be contacted for gluten/dairy free birthday cakes and all your special dietary needs! We love this recipe and Michal's food styling and photography. Thanks for sharing!

Big Merry christmas and hope you will be inspired to try out some new recipes over the holiday period.



The berries filling:

450 mixed berries- strawberries, blueberries, raspberries, etc,,,
50g raw sugar
3-tablespoon port/Brandi

The base and crumbs:

320g spelt flour
50g almond meal
50g pure icing sugar
65g raw sugar
240 cold butter cut to small cubes
1-teaspoon vanilla essence
1 egg

Method –

- Soak the berries for 15 min in sugar and alcohol
- Preheat the oven to 170c
- The base: place all the ingredients except of the egg in a food
processor, and process only until you get crumbs, better use
pulses.
- Take out 2 cups of the crumbs and set aside that will be our top
of tart.
- Add the egg and process to create the dough.
- Place the dough in a 24cm tart tin or 8 small ones.
- On top of the dough place the berries with their fluid, on top
place the crumbs.

- Bake for 35 min or until the crumbs get a nice golden colour.

Serve warm with vanilla ice cream, YUM!!!

Enjoy
Michal – My Kitchen wisdom

** Where I can I usually use organic produce, highly
recommended****

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