Quinoa & dill pancake stack with fermented raw almonds:
I don’t like to spend hours in the kitchen to prepare a meal but on weekends (generally Sundays) I make brunch (combining breakfast and lunch to make one spectacular filling meal). I love experimenting, and Sunday brunches are my favourite time to play in the kitchen.
As I had some fermented almonds left over from making nut butter earlier in the week I thought I would try them in this high protein pancake recipe. They add texture and a lovely nuttiness to the pancake. These pancakes can be used with a sweet combo or as part of a savoury dish, which is how I used them in this meal.
Soak your raw almonds in some milk kefir whey for between 2-5 days(refrigerate) (the longer you ferment the nuts the softer they become and the less astringent). It also becomes easier to peel off the outer skin after 2-3 days of soaking.
Now, to make the pancakes is super simple.
- 2 cups of cooked quinoa
- 6 fresh eggs or 9 egg whites (organic or free range are best if available)
- 2 hand full of raw fermented almonds (I removed the skin. This is easy to do, simply drain them in s tea towel and rub then together and the skin will come off very easily if they have been soaked for 2-3 days or more.)
- A handful of freshly chopped dill (You can use dry dill, simply soak it in some hot water for a few minutes ad drain.
- 3-6 shallots
- 350gms of pumpkin
- A bunch of fresh dill
- 1-2 baby cos lettuce
- A bunch of watercress
- 250gms of cauliflower florets
- 8-10 cherry tomatoes
- 1 cup pf milk kefir cream and 4 tablespoons of LSA
- 2 tablespoons of chia and pepita seeds
- A good pinch of Celtic or Himalayan salt
- Some extra virgin olive oil or walnut oil
- Pre-cook your quinoa and let it cool.
- Combine the quinoa (cooled) with the raw eggs or egg whites
- Add your peeled, fermented almonds whole or roughly chopped
- Add fresh dill and chopped shallots (scallions) and a pinch of Celtic salt.
- Mix the ingredients thoroughly (the mixture should be quite thick).
- Pan fry in a little coconut oil or just steam them in a non-stick pan on medium heat by simply placing a lid on the pan.
You can complete the dish by stacking them with an alternate layer of steamed pumpkin slices, and serving them with wilted cos lettuce, fresh watercress, freshly picked heirloom tomatoes, steamed cauliflower, and some kefir milk cream. The milk kefir cream will aid the body’s ability to digest and assimilate all the healthy nutrients in this dish. You can also add some milk kefir cream and LSA meal on the side. For extra crunch, add some more chia and pepita seeds, and drizzle on some walnut or extra virgin olive oil.
This meal is low in GI and will keep you feeling satisfied and powered up for most of the day. It is packed full of complex carbohydrates and quality proteins. The fermented almonds and milk kefir cream assist the body in digesting and absorbing the nutrients most efficiently. Delicious any day, or night of the week!
- Pumpkin and Dill Calamari with Cauliflower Milk Kefir Mash - 1 October, 2021
- How to make consistent batches of milk kefir - 10 March, 2019
- A Milk Kefir Clay Wrap using Sodium Bentonite Clay - 3 March, 2019
The almonds taste awesome after being fermented for about 4 days and I tried this recipe and it was so delicious. Thanks for sharing the wisdom. :-))