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Recipe: Pumpkin Pancakes

Your dad deserves something delicious for breakfast this Father’s Day and we’re pretty sure bacon and eggs have had their day. Whip up these super simple (and healthy) pancakes for the perfect start to the day.

INGREDIENTS
6 eggs
3⁄4 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cardamom
3 tablespoons coconut flour 1⁄4 teaspoon baking soda
1 pinch salt
1 tablespoon of coconut oil 

INSTRUCTIONS
In a large bowl or blender mix together eggs, pumpkin, vanilla, cinnamon, nutmeg and cardamom. Add the baking soda & coconut flour, mix until combined. Heat a pan over a medium heat & grease with 1 teaspoon of coconut oil. Pour the batter into the pan to make a pancake. Allow the pancake to cook for a few minutes and flip it once bubbles start to appear. Cook the other side for one or two more minutes. Repeat until all of the batter is made into pancakes. You could serve them with a side of bacon, fresh berries, coconut yoghurt or natural maple syrup.

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

Recipe: Apple Pudding Pots

This is the perfect pudding for those nights at home after dinner when you feel like a little something sweet but need it to be quick and easy! Whip them up in no time at all and indulge in some delicious fruity goodness.

INGREDIENTS:

2 apples, peeled
1/2 cup coconut milk
1/4 cup coconut flour
3 eggs
4 tablespoons natural maple syrup
2 tablespoons coconut oil
1 teaspoon cinnamon

Drizzle natural maple syrup, optional

DIRECTIONS:

Pre-heat the oven to 180 degrees celsius and prepare 4 ramekins by greasing the dishes with olive oil. Peel and slice the apples and put aside.  Place all the other ingredients in a large bowl and whisk until combined. Add the apples to the batter, leaving four apple rings for the topping. Mix the apples through the batter. Pour batter into the ramekins, place an apple ring on top and place in the oven for 10 minutes.

Serve the pudding hot with a drizzle of natural maple syrup.

Preparation time 7 minutes
Cooking time 10 minutes
Serves 4

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

Recipe: Raspberry, pomegranate and chocolate mousse cake

Because the weather is warming up and there’s nothing better in the world than chocolate mousse.

INGREDIENTS
Base

1 cup raw almonds
1 cup dates
1 cup desiccated coconut
2 tablespoons raw cacao powder
1 tablespoon coconut oil
½ teaspoon vanilla extract

Filling
2 cups cashews, soaked
½ cup coconut milk
½ cup coconut oil, melted
6 tablespoons honey
1 teaspoon vanilla extract
3 tablespoons raw cacao powder
Seeds for ½ pomegranate
1 cup frozen raspberries

For Decoration
1 punnet fresh raspberries
½ pomegranate

INSTRUCTIONS
To make the base place the dates and almonds into a blender or food processor and blitz until it resembles a fine crumble. Add the desiccated coconut and raw cacao powder, and blitz until the ingredients are combined. Add the coconut oil and vanilla extract and mix through. Press the mixture into the base of a spring form cake tin that has been lined with baking paper and place in the freezer. To make the two top layers, soak the cashew nuts for a minimum of three hours by covering the cashews with water and setting aside. Drain and rinse once soaked. Place 2 cups soaked cashew nuts into a food processor or blender and whiz until smooth. Add the coconut milk, coconut oil, honey and vanilla extract. Blend until the mixture is very smooth. Depending on your food processor this could take quite some time. Remove the base from the freezer and pour one third of the white mixture onto the base. Place back in the freezer to set for 10 minutes. In the meantime place the cacao powder into the food processor and blend until combined. Remove the cake from the freezer sprinkle the raspberries and pomegranate seeds on the vanilla layer. Pour the chocolate cashew cream over the fruit and smooth the top with a spatular. Place in the fridge (or freezer to set faster) and allow to set for 1 – 2 hours. Decorate with fresh raspberries and pomegranate.

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

6 Gold Coast spots to get a sweet waffle fix

Bubbo Dessert (image: Inside Gold Coast)

Waffles are a highly underrated sweet breakfast dish, not quite a pancake, but equally as delicious.

Hailing from Belgium and extremely popular in the US, the thick golden, lattice-like treats were somewhat of a rare delicacy in Australia.

However, there are a growing number of venues on the Gold Coast serving up the sweet, topping laden goodness that are waffles.

On March 25th it’s World Waffle Day (which is fab news obviously) here’s our list of the top six spots listed from north to south.

Cardamom Pod
Whether you’re looking for a sweet or a savoury fix, Cardamom Pod has got you covered with their always delicious vegetarian treats. There’s a Banana Bread Sweet Waffle with caramelised banana, peanut butter fudge, mocha sauce, fresh berries and Snickers ice cream, YES PLEASE YUM. 
Where: 2685 Gold Coast Highway, Broadbeach

Bubbo Dessert
Fresh off the streets of Hong Kong (aka Hong Kong street food) bubble waffles have taken the dessert world by storm and we are lucky enough to have one in the heart of Surfers Paradise. Not your traditional waffle square, these ingenious creations are bubble waffles topped with the most delicious of sweets and wound into a cone shape (can eat on the go). The Galaxy is a charcoal waffle with star lollies in the bubble pockets, RAINBOW ICECREAM, fresh cream, sprinkles, Fruit Loops, chocolate sauce and icing sugar and if that’s not the best thing you’ve ever heard, do you even dessert.
Where: Shop 10, 2 Elkhorn Ave, Surfers Paradise

Violet Crumble Waffle, Elk Espresso (image: Inside Gold Coast)

The Loose Moose
The US-style establishment boasts an absolutely goodie-packed menu and of course, waffles are a firm favourite. Particularly when they are of the Ferrero Rocher variety. They are a crispy buttermilk waffle with Nutella, double cream, chocolate soil, fresh berries, Ferrero Rocher chocolate, vanilla bean ice cream, raspberry couli and dust. It’s a party in your mouth. Wash that down with a Freakshake and you’ve got yourself a time at The Loose Moose.
Where: Oasis Shopping Centre, Surf Pde

Cowch
Expect next level waffles at the mecca of dessert goodness – Cowch. The options are endless but you can’t go past the Nutella Waffle Sandwich with a stack of two waffles, a generous scoop of chocolate icecream, a handful of strawberries and obviously, a generous amount of crowd-favourite, Nutella. It’s a sugar coma waiting to happen. There are also Belgian Waffles if you’re after more of a classic situation.
Where: Pacific Fair Shopping Centre, Broadbeach

Straight Outta Burleigh, Oh My, Waffle (image: supplied)

Easy Street Diner
An American-style diner serving up traditional style eats, Easy Street Diner bring you a combination you never thought possible – chicken and waffles. That’s right, Belgian waffles baked to order with southern chicken tenders, maple syrup and whipped butter. Additional crispy bacon comes highly recommended.
Where: Gold Coast Highway, Mermaid Beach (between Peerless and Sunbrite Ave)

Oh My, Waffle 
Have we left the best for last? We’ll let you decide, but Oh My, Waffle opened not too long ago as a one-stop waffle shop. Yes please! There are 16 different waffles to devour additional vegan options too), but we suggest starting with the classic Straight Outta Burleigh! (big fan of the name…) consisting of a golden waffle topped with strawberries, brownie pieces, melted Whittaker’s Creamy Milk chocolate, ice cream & whipped cream. What’s not to love?
Where: Shop 6,1837 Gold Coast Hwy, Burleigh Heads

Words by Kirra Smith

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