Dutch berry pancake

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This dutch pancake is so simple to make. It’s vegan, light, fluffy and fruity and you don’t have to stand over the stove flipping pancakes all morning! Simply pour the batter into a cast iron, top with fruit and put in the oven! It looks like a cake too, so you can kid yourself while you eat a nutritious whole grain pancake.

This recipe serves 4 and is made in a small 8 inch cast iron pan. For a larger 12 inch cast iron, double the recipe.


  • 1 cup of spelt flour (could sub with whole wheat flour)
  • 1 tablespoon of sugar
  • 1 teaspoon of baking powder
  • 1/2 a teaspoon of salt
  • 1 tablespoon of flaxseed (ground or whole)
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of water
  • 3/4 to 1 cup of non-dairy milk
  • Oil for greasing the pan
  • 1/2 a cup of berries (I used fresh strawberries and frozen blueberries)

For the flax egg, in a small bowl mix the flax seeds, apple cider vinegar and water. Allow to sit for 5 minutes.

In a larger bowl combine the flour, sugar, salt and baking powder. Add the flax egg and 3/4 of a cup of milk. The batter should resemble regular pancake batter. I needed between 3/4 and 1 cup of milk, so see how much you need. It may differ depending on the flour you use.

Grease your cast iron well and heat over medium heat until oil is sizzling. Take off the heat and pour in your batter. Top with berries and broil (grill) for 5-7 minutes, until the top is golden brown. The grilling helps to dry the berries out a little so they don’t make your pancake soggy when you transfer it the oven. Remove from the grill and place in a 35o degree fahrenheit oven for 10 more minutes.

This recipe is for a small 8 inch cast iron, so cooking times will vary if you double the batch. My advice would be just to keep an eye on it. If you think it is cooked through, remove from the oven and test by inserting a knife into the center. If it comes out dry (other than berry juice) then it’s done!

Serve sprinkled with powdered sugar and your favorite syrup.


Vegan lavender-infused lemon curd

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Firstly I would just like to say that this is one of the best lemon curds I have ever had and I feel that I have sampled a lot of lemon curd! It is so delicious, it’s tangy, tart and the lavender at the end adds the most amazing taste.  You wouldn’t even know there was no butter or eggs. It would be delicious on wholewheat toast or slathered all over lemon cookies

At the moment we have an abundance of lemon, limes and lavender growing and I wanted a quick, easy and tasty recipe to use them in. I thought lemon curd would be perfect! Lemon curd is famously laden with heavenly amounts of butter and egg but I wanted to try a different spin on it, a healthier spin. I did some research and found a great recipe on about.com. I wanted to change a few things, using what I had available to me so here’s my version!

Adapted for a recipe by Ashley Adams on About.com. You can find it here!

Adapted version makes two small jars of lemon curd.


  • 1 cup fresh lemon/lime juice
  • 1 cup sugar
  • 1 tablespoon fresh lemon zest
  • 1/4 teaspoon of salt
  • 2 tablespoons of coconut milk
  • 2 tablespoons of corn starch dissolved in 2 tablespoons of cold water
  • 2 tablespoons of melted coconut oil
  • 5 heads of lavender

In a pan, over medium heat combine the lemon juice, sugar, salt and zest. Allow sugar to dissolve then add the cornstarch. Stir (I used a whisk) continuously until in thickens considerably and bubbles begin to surface. This took about 6-8 minutes. When the bubbles appear add the coconut milk and whisk thoroughly. Allow to bubble for a few more minutes. Take off the heat and whisk in the coconut oil. Empty into warmed mason jars or a tupperware container and sprinkle on lavender buds whilst still warm. The heat allows the lavender oils to infuse without overpowering the flavor. Store in the fridge.