COCONUT CRÊPES WITH KALE AND GAMMON
SERVES 4 FOR THE CRÊPES 40g coconut flour 1 tsp Himalayan salt ¼ tsp bicarbonate of soda 2 tsp fresh thyme, chopped 6 eggs 2 tbsp water coconut oil, to grease FOR THE TOPPING 1 tbsp coconut oil 2 garlic cloves, minced
100g kale, chopped Himalayan salt and black pepper 8 gammon slices 4 boiled eggs, halved 50g feta cheese 1. For the crêpes: Sift the coconut flour, salt and bicarbonate of soda into a bowl and add the fresh thyme. Whisk the eggs and water in a separate bowl. Whisk the egg mixture into the coconut-flour mixture to form a batter. 2. Lightly grease a small frying pan with coconut oil, add some of the batter and swirl it around to cover the base of pan. Cook for 2 minutes then flip the crêpe and cook for another minute. Repeat until you have 8 crêpes. 3. For the topping: Heat the coconut oil, add the garlic and kale and sauté until the ingredients have softened. Season well. 4. To serve: Serve the crêpes with the kale, sliced gammon and boiled eggs. Crumble feta cheese on top.
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