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Recipe: Healthy Hummingbird Cake

This is the perfect healthy cake for your a Sunday afternoon BBQ or an upcoming birthday celebration.

INGREDIENTS

  • 1½ cup dried dates
  • 1 cup coconut flour
  • 1 cup desiccated coconut
  • 1½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 6 eggs
  • 4 ripe banana’s, mashed
  • ½ cup water
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons apple cider vinegar
  • 1 cup pineapple, chopped
  • 1 cup coconut yogurt, icing
  • ½ cup walnuts, crushed

INSTRUCTIONS
Pre-heat the oven to 175 degrees celcius and line the base of two round springform cake tins with baking paper and grease the sides. (I only had one tin so just baked one after the other). In a food processor whizz half of the dried dates and half of the coconut flour until they are finely ground down, add more dates and coconut flour until all of the ingredients are ground down and combined. Add the coconut, baking soda, cinnamon and salt and combine in the food processor. In a large bowl, whisk the eggs. Add the mashed banana’s, water, coconut oil and apple cider vinegar and whisk together until there are no lumps. Slowly add the dry ingredients to the wet ingredients and combine with a fork. Add the pineapple and mix through. Place half of the cake mixture in each cake tin and place in the oven for 40 minutes or until a skewer comes out clean. Once cooked place on a cake wrack and let cool. Place a layer of coconut yogurt on top on one of the cakes and place the second cake on top. Cover the rest of the cake with coconut yogurt, top with crushed walnuts and serve.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Vanilla Quinoa Porridge

Perfect for those chilly winter mornings this is a beautiful balanced breakfast full of delicious flavours and super food goodness.

INGREDIENTS
1 cup of water
1 cup of coconut milk
1 teaspoon of cinnamon
1 star anise
1 teaspoon of vanilla extract
1/2 teaspoon of nutmeg
1 cup of quinoa
2 tablespoons of honey
1/4 cup of chopped walnuts
1 handful of blueberries
1 banana, sliced

DIRECTIONS
Place water, coconut milk, cinnamon, star anise, vanilla and nutmeg in a small saucepan and bring to a simmer. Add the quinoa and simmer for approximately 15 minutes until the liquid is absorbed. Stir often to ensure the quinoa doesn’t stick to the bottom of the saucepan. Add the honey and walnuts and stir through.

Pour into four bowls and top with the blueberries and sliced banana.

Serves 4
Preparation 5 minutes
Cooking time 15 minutes

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

8 of the best places for pancakes on the Gold Coast

Lemon Ricotta Pancakes, The Milkman's Daughter (image supplied)
Lemon Ricotta Pancakes, The Milkman's Daughter (image supplied)

There are some breakfast dishes just worth leaving to the professionals. We’re talking perfectly poached eggs, carefully crafted acai bowls and pancakes worth getting excited over.

So save yourself the hassle: here is where you can have a heap of perfectly cooked pancakes on the Gold Coast placed right in front of you with an impressive medley of toppings and extras.

Milkman’s Daughter
What’s there not to get in a crush over at the Milkman’s Daughter? Apart from pouring epic coffee and being one of Mermaid Beach’s best hangouts, they are serving up pancakes you just have to see to believe. The Lemon Ricotta Pancakes are bathed in vanilla turmeric custard, passionfruit reduction and topped with pistachios and edible flowers. Possibly the healthiest AND tastiest pancakes ever to exist? Quite possibly!
Where: 2/43 Alfred Street, Mermaid Beach

Pancakes on the Rocks
As the name suggests, Pancakes on the Rocks is — guess what — all about pancakes. Sweet or savoury? They have got you and everyone in your group covered with a hefty list of delicious creations for kids and adults who haven’t grown up. Be prepared to loosen that belt a notch!
Where: The Esplanade, Shop T1.31, Surfers Paradise

Nana Choc Nut Pancakes, BSKT (image supplied)
Nana Choc Nut Pancakes, BSKT (image supplied)

Blendlove
The entirely plant-based menu at Blendlove doesn’t have even one crumb of refined sugar or highly processed food at all. Zip. Nada! That also includes their — always available — Summer Pancakes which are gluten-free, dairy-free and vegan topped with date/caramel sauce, strawberries, sweet dukkah and seasonal fruit.
Where: 1/253 Ferry Road, Southport

Barefoot Barista
At Barefoot Barista, they call them hotcakes and they’re gluten-free, and hey — they are a must-try. The Ricotta Hotcakes are served with fresh fruit, toasted seeds & nuts, Canadian maple & organic coconut ice cream. All the hotcakes are baked to order, so you may have wait a couple of extra minutes, but these insta-worthy morsels are worth it!
Where: 5/10 Palm Beach Avenue, Palm Beach

BSKT Cafe 
BSKT Cafe is living proof that pancakes can indeed be healthy and addictively delicious. Why not indulge yourself in the Nana Choc Nut Pancakes with a base of Vegan Choc Chip Pancakes and drenched in Banana & Nut Dukkah, Nut Butter & Chocolate Drizzle. You know you want to…
Where: 4 Lavarack Road, Nobby Beach

Ricotta Hotcakes, Barefoot Barista (image supplied)
Ricotta Hotcakes, Barefoot Barista (image supplied)

Lakeview Espresso
This nestled away residential area café is a must-visit. Aside from a vibrant breakfast menu that reads straight from your wildest dreams, their Vanilla Pancakes come topped with lashings of mascarpone, almond crumble and only the most authentic Canadian-made maple syrup — what a way to start the day.
Where: 100 Burleigh Street, Burleigh Waters

Espresso Moto
Espresso Moto is now double the fun with two locations to enjoy some tasty pancakes. Their pan-cooked seasonal hotcakes are fat and fluffy and covered in berry goodness, smothered in caramel and topped with ice cream! We have to say, some of the very best around in our opinions.
Where: Shop 1/88 Markeri Street, Mermaid Beach and 2/1389 Gold Coast Highway, Palm Beach

Stable Coffee & Kitchen
Ok, so we cheated a little here, technically speaking, this hotspot’s take are crêpes. You’d be forgiven for thinking these are just pancakes but with a French accent. And you’re partly right; however, the Banana Banoffee Crêpe are seductively thinner, made with buckwheat and crammed with coconut yoghurt, grilled banana and chocolate pecan crumble. If this already doesn’t sound divine, add that these are Vegan and gluten-free, we think you’ve already started planning your trip to Tugun!
Where: Cornerstone Stores, 570 Gold Coast Highway, Tugun

Words by Alex Mitcheson.

Banana Banoffee Crêpe, Stable Coffee & Kitchen (image supplied)
Banana Banoffee Crêpe, Stable Coffee & Kitchen (image supplied)

Recipe: Spiced berry poached pears

INGREDIENTS
3 cups water
2 cups mixed frozen berries
1 teaspoon cinnamon
4 cloves
2 star anise
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons honey
4 pears, peeled

INSTRUCTIONS
In a large saucepan over a medium heat, place the water, berries, cinnamon, cloves, star anise, nutmeg, vanilla extract and honey. Gently simmer for 10 minutes. In the meantime peel the pears and remove the core from the bottom by using a corer or melon ball tool. Place the pears in the berry syrup and simmer for 20 minutes or until they are al dente. Serve in four little bowls with syrup and berries in the base of the bowl.

Delicious!

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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