CO­CONUT CRÊPES WITH KALE AND GAM­MON

LOSE IT! - - Shopping List -

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.

CO­CONUT FRIED PORK SCH­NITZELS WITH A CREAMY DRESS­ING

BREAK­FAST COCONUTWATER SMOOTHIE

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.