Buckwheat Blueberry & Ricotta Hotcakes with Maple & Seeds

One of our weekend favourites is this Buckwheat Blueberry & Ricotta Hotcakes recipe that I’m excited to share with you all today.

In this recipe, I’m using buckwheat flour, which not only makes the hotcakes gluten-free, but also gives them a nice nutty flavour. For a dairy-free version, you could substitute the ricotta for 2-3 roughly mashed bananas. This will result in a slightly sweeter hotcake, a little different, but still delicious. Enjoy!

 

 

 

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Frozen Fruit & Nut Grazing Board

For this week’s recipe, I thought I’d capitalise on all the beautiful fresh produce we have in Australia right now and create this amazing frozen fruit and nut grazing board.

This board is jam-packed with frozen bananas dipped in dark chocolate, frozen pineapple, and watermelon sprinkled with mint and pistachios, fresh passionfruit, lychees, strawberries, dried mango, dried Turkish apricots with brazil nuts, almonds, macadamias, goji berries, and fresh mint. Yum!

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Vanilla Buckwheat Waffles with Lemon Curd, Fresh Berries & Mint

I posted an image of these vanilla buckwheat waffles on Instagram a little while ago, and now many people have been asking me for the recipe. Problem though!! I just threw a whole heap of ingredients together on the day and hoped for the best. The waffles turned out to be a winner!! (yay) but I hadn’t documented the recipe! (sigh). Lucky for us all (including me) I’ve been busy testing, and I think I now have it!! ☺

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