Sunday, March 1, 2015

Tropics Meet MV (gluten-free)


Speaking of Rainforests, coconuts are getting some pretty awesome press lately. The benefits of coconut water, oil, milk, sugar, flakes and flour seem as endless as its forms.

During our recent trip to a family reunion in Hopetown, Bahamas, we hunted and gathered the almighty coconut with a local friend . . .

Now that we're back in the snow, let's all jump aboard the coconut train by frying up these coconut- amaranth flapjacks. We could practically feel the tropical sunshine as the sweet smell of coconut filled our kitchen.
Tropics Meet MV (gluten-free)
adapted from Green Kitchen Stories
serves 4-6
6 eggs, lightly beaten
3 bananas
1 c coconut milk
1 c cooked amaranth or kaƱiwa
1 c unsweetened coconut flakes
2 T pure maple syrup
1/2 t sea salt
1/2 t cinnamon
a pinch of cardamom
coconut oil

amaranth on left

Mash the bananas and mix in a bowl together with all the other ingredients.

Fry the pancakes on both sides in coconut oil on medium heat. They cooked slowly. Handle with care: they have a tendency to fall apart.

So, what is up with the amaranth and where does "MV" (Martha's Vineyard) come in?
Amaranth is an ancient grain. And, like coconut, its health benefits seem infinite. For starters, it's high in protein, lowers cholesterol, contains lysine, calcium, antioxidants and so much more,
We discovered amaranth last fall during "mommy & me" workshops at The Farm Institute and soon began adding it to our morning porridge and baked goods. O is photographed here picking his own at Ghost Island Farm.
Amaranth is available in dried form near the farro, quinoa, barley, etc. at most grocery stores.

Never thought I'd see the world through pancakes, but this mother-son blogging journey keeps getting more and more fun!

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