A truly awesome start to any day, this just happened to be a Sunday. This is a low-rise cake, with aspirations to one day be a pancake.
Brazil nuts, berries, papaya, this is a decadent affair. Its the kind of thing you’d imagine the old Maharajas to be munching on in palaces on the Gangetic Plains. What Im trying to say is that this is decadent in the extreme and packed full of nutrition. I find normal fat pancakes, american style, a little on the heavy side. These Brazil Nut beauties have all the flavour without the post breakfast sag.
They can be made raw with a dehydrator, but we forgot to put ours on the night before, so we baked them like a cake in the oven and they turned out very well indeed.
The papaya is a real treat, making quite a change to all the apples and blackberries we have been eating at this time of year. What can I say, I am weak when it comes to papaya. They are one of my favourite things for breakfast. Even though the papayas that take the long flight over here are a little jaded and solid, I never tire of that unique flavour. I also love the seeds, they look like frog spawn.
THE BEAUTY OF BRAZILS!
Brazil nuts (or cream nuts) are always handled with great care in our kitchen. They seem impossibly hard to harvest and grow, so when I get hold of some, I reserve them for the best occasions and finest of company. When blended, they are so fatty, they resemble butter. Brazil Nut butter is the only thing that can compare with ‘real’ butter for creaminess and outrageous fattiness, only the fat here is not all saturated and of course, all plant based.
Brazil nut trees are mighty things, some of the highest and oldest trees in the Amazon region, growing to nearly 50 metres tall! Imagine climbing that to get to the nuts! Each one of these massive trees will only yield around 300 brazil nut pods per year and take at least 14 months to mature.
I am a little dodgy with gluten it seems, it makes my eczema go wild. Ground brazil nuts, like almonds, make a perfect substitute for flour and are much more nutritious. Brazil nut oil is also a wonder thing, great for massages and cooking. As if that wasn’t enough goodness for one nut, see the nutritional content in the Foodie Fact below.
The Beach House Kitchen has been as busy as ever, but you’d never guess it by the number of posts of late. Below are some of our cacao/ chocolate-style creations for the month. We’ve had friends and family visiting, so cakes have definitely been on the agenda. We really should type more, we’re just too busy cooking and eating!
Pancakes – 2 bananas, 1 1/2 cup brazil nuts, 1/2 cup raw cacao powder (or normal cocoa if you like), 1 cup flax seed meal, 2 teas cinnamon, 1/2 teas bicarb of soda, 1 cup water
Sauce – 1 small papaya, 1 small orange, 1 tbsp runny honey
Finish with chopped bananas and berries (we used raspberries and blueberries) and a few chopped brazil nuts (we used almonds bizarrely).
Preheat an oven to 200oC
In a food processor, add your brazil nut and pulse them until broken down, but still a little chunky. Almost to the texture of ground almonds, but not quite.
Add the rest of the ingredients, except the water, blend together and add the water a little a time. You are looking for a thick, double cream like texture, a little thicker than a normal pancake.
Pour into a well oiled, circular spring form pan and pop in the oven for 15 minutes. It will rise nicely into a low-rise cake of sorts, but still in the realm of pancake.
Whilst this is occuring, wipe out your FP and place all sauce ingredients in. Blend until smooth. Thats that.
Chop up and wash your toppings ready for action.
In slices, drizzled with the sauce and festooned with topping galore. What a treat for those weary Sunday mornings when the loss of Saturday just seems too much.
If you are hungry and feeling extravagant (even more so!) then you can stack these pancakes into some form of wonder tower, layered with the toppings and sauce.
We Love It!
Dessert for breakfast is something we wholeheartedly condone in these parts. ‘Nuff said.
Brazil nuts are such a gift. Individually wrapped, hanging from a beautiful fruit. Originally a delicious source of protein for the people of the Amazon, now enjoyed by us all, they are fatty, rich and packed full of nutrients.
Being so buttery, Brazil nuts are high in calories and fats. The great news is that a large portion of these fats are mono-unsaturated, making them good for the heart and preventing strokes.
Brazil nuts also boast great levels of Vitamin E (good for the cells) and Selenium (they are the highest natural source of this mineral). Selenium works with anti-oxidant enzymes to keep cancer, coronary disease and cirrhosis at bay.
Brazil nuts are also good for the vitamin B’s and are full of minerals like copper and magnesium.
Here’s what else has been hitting the ovens recently:
If you’d like any of these recipes, just let us know.