These pikelets are certainly healthier than the usual flour variety, but are still just an occasional treat. Great for that weekend breakfast either savoury or sweet
INGREDIENTS:
- ½ cup ground organic cashews or almonds
- You can purchase almond flour (sometimes called almond meal) but you are better off grinding them fresh to ensure they are not oxidised and to retain the nutrients.
- To help digest the nuts better, you should activate them. This activation releases the lectins that can damage your digestive system and also releases the phytic acid which binds to nutrients making them unable to be absorbed.
- To activate, soak the nuts overnight in some filtered water with 1/2 – 1 teaspoon of himalayan salt. The next morning, drain and rinse. They can be stored in the freezer for later use or you can dehydrate them and store in the pantry.
- When you are ready to use them for your pikelets, take out of the freezer the night before (or from the pantry) and grind them in a “nutra bullet”. If you grind the activated nuts that have been stored in the freezer rather than using ones that have been dehydrated the pikelets will not rise as much.
- 1 free range organic egg, separated
- 1/2 tablespoon filtered water
- Pinch of quality salt
METHOD:
Mix ground cashews or almonds with egg yolk, water and salt.
In a separate bowl, beat egg white until stiff peaks form.
Carefully and gently fold the egg white mixture through the nut mixture.
Oil a frypan with organic coconut oil, heat over a medium heat and spoon mixture into pan. Cook until golden brown on both sides.
These Paleo pikelets can be served spread with avocado, a little butter and honey, or topped with berries and coconut yogurt. Yum!
By Andrea Southern