We have been having a little cooler weather lately, and with it being Autumn here tomorrow, I’m feeling all pumpkin-y and walnutty. As much as I LOVE summer, Autumn with its dreamy long shadows, crisp air and amazing seasonal produce has to run a close second. It is such a wonderful season to be out in nature, and really makes you appreciate the last of the warmer days. Enter these spiced pumpkin pancakes. Completely delicious, and plus you have an excuse to make the salted caramel walnuts for the top – always a good thing!
Walnuts are high in omega 3 fatty acids, helpful in reducing pain and inflammation in the body, as well as being involved in healthy heart function, circulation, brain development and nerve conduction. You may notice that walnuts also look like the brain – nature is all over it!
I was inspired by the lovely Chef Cynthia Louise with these pancakes. They are packed with nutrition, but are still beautifully light and fluffy. The natural sweetness from the pumpkin and spices used means that they are free from any sweeteners, which I love as it means you can either keep it as it, or add your choice of sweetener when serving. They are also packed with protein as I have used a mixture of quinoa and oat flours in the mix – also making them gluten free if gluten free oats are used. Alternatively, feel free to use 100% quinoa or 100% oat if you prefer, I just love the combination of both. Healthy fats are not left out of the equation, with coconut milk (and walnuts of course) to bring nourishment and a beautiful, satisfying mouth feel.
Makes 12-13 pancakes
For the pancakes:
1 cup cooked mashed pumpkin (I steamed mine)
A heaped 3/4 cup …
Figs. Seriously. Smooth outside, soft centre, crunchy seeds, they are my favourite. And I think because they are in season for a short time, it just makes them even more special. Luckily we have hit this fabulous time of year here, and luckier still I have access to fresh figs in my garden! Okay, technically it’s my neighbour’s tree, but I am only taking what is on my side of the fence, and what I can reach…with a ladder…ha ha.
So why are figs so great? Traditionally used as an aphrodisiac, figs contain vitamin A, C, E, potassium, calcium, magnesium, selenium, zinc and iron among other deliciousness. This combination of nutritents makes them particularly good for male fertility for one thing, and the fact that they usually grow in pairs on the tree gives you a bit of a clue as to what part of the male body they are helpful for! They are the richest source of calcium among all fruit, particularly when they are dried – try to buy organic ones though to avoid the sulfur dioxide that is used on conventional ones (as with a lot of dried fruit) which may give you digestive discomfort or respiratory symptoms if you are sensitive. Figs are also a wonderful source of fibre.
It’s chocolate thyme! Ha ha, okay, that was pretty bad. But it’s weird and wonderful flavour combination day at My Wholefood Romance – so I’m a little excited. In keeping with my promise last week, I wanted to show you how to make DELICIOUS ice-cream without the use of an ice-cream machine. Chocolate is fairly universally accepted as being awesome, but to give it a little something something, why not crazy it up a bit with other flavours? Chocolate and chilli, chocolate and raspberry, chocolate and any warming spice like ginger, cinnamon, or cardamom, chocolate and mint, chocolate and orange, Heston Blumenthal’s chocolate cauliflower risotto, you get the idea, the list is endless.
