BRUNCH WITH KELLY GIBNEY
Salad and cake as your first meal of the day? Why not, when they taste this good.
BANANA COCONUT BREAKFAST CAKE
2 very ripe bananas – lightly mashed ½ cup (125ml) coconut cream (can also use yoghurt) 1 teaspoon good-quality vanilla extract 4 free-range eggs 1¼ cups (125g) desiccated coconut ¼ cup (30g) coconut flour ½ cup (70g) brown rice flour / spelt flour ¾ teaspoon baking soda 1 teaspoon apple cider vinegar
TO GARNISH Coconut chips (optional)
Preheat oven to 180°C.
Put the banana, coconut cream, vanilla and eggs into a food processor and process until smooth. Add the remaining ingredients and run for a minute until well mixed. Leave batter to sit for 10 minutes to allow the coconut flour to absorb the moisture.
Process briefly again before pouring into a 21cm spring-form cake tin lined with baking paper. Place the cake on a flat surface and wiggle lightly to flatten the top. Sprinkle with coconut chips if using.
Bake for 50–55 minutes until golden and a skewer comes out clean when inserted. Leave to cool for 30 minutes before cutting. Store in the fridge in an airtight container for up to four days.
HEARTY SALAD WITH SMOKED SALMON & BABY KALE
500g baby potatoes* 3 tablespoons melted ghee 200g green beans – trimmed 4 free-range eggs* 100g baby kale leaves or rocket or mixed greens 16 Kalamata olives 12–15 cherry tomatoes – halved 300g smoked salmon fillets (use hot-smoked rather than cold-smoked salmon slices) – broken into large chunks
Juice of 1 lemon ½ teaspoon Dijon mustard 60ml good-quality extra virgin olive oil 1 garlic clove – finely diced Salt and cracked black pepper Pumpkin seeds Fresh dill * Add the eggs and potatoes while hot, so prepare
just before serving. Preheat oven to 200°C.
Halve potatoes. Toss with melted ghee and season generously with salt. Roast for 30–40 minutes until golden. Combine the dressing ingredients in a jar and shake vigorously until well mixed. Season generously.
Trim and halve beans. Bring a saucepan of water to boil. Add beans and cook for 1 minute before plunging into icy cold water to cool rapidly (this helps retain the bright green colour).
Bring another saucepan of water to boil. Add the eggs and cook for 6 minutes (softer) or 8 minutes (hard-boiled). Run under cold water before peeling. Cut in half.
To assemble: Toss the leaves in two-thirds of the dressing and scatter on a platter or large plate.
Arrange the potatoes, greens, salmon, eggs and cherry tomatoes on top. Drizzle with leftover dressing.
Garnish with pumpkin seeds and fresh dill. Serve immediately. (This is called Hearty Dinner Salad in Kelly’s book, but we are serving it for brunch.) Wholehearted, by Kelly Gibney, Beatnik Publishing, RRP$49.99.