Blueberry

Lemon & Blueberry Pancakes

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These Lemon & Blueberry Pancakes are SOOOOOOOOOOOOOO good!! 

Seriously they are SOOOO easy and SO delicious!!! I’ve been wanting to share this delicious recipe with you for quite sometime! Upon developing this recipe, I was absolutely stoked with how light and fluffy they are! I doubt you will be disappointed!

You can substitute the couple of Tbsp of raw sugar with honey or coconut sugar, it may just change the batter to be slightly off white in colour, but the taste it still just as delicious! 

Spelt flour can also be substituted for plain flour. As I’ve said in previous posts I use spelt flour in my kitchen as a straight swap for plain all purpose flour as it’s a more ancient form of wheat which has been less hybridised and is easier on the digestive system. In some cases those with wheat intolerances can tolerate spelt with it’s lower gluten content. It has a slightly nutty flavour and is a little more wholesome tasting!

You can basically use any berries like blueberries, raspberries, blackberries, strawberries etc.

Topped with my delicious Cashew Macadamia Cream and a drizzle of maple syrup there’s not much not to love! 

We make these probably once a fortnight and they are a real hit in our home! I hope you enjoy them too! 

Lemon & Blueberry Pancakes
Yields 6
Delectable fluffy, moist berry popping pancakes! Perfect for your weekend breakfast!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 60g Organic Butter
  2. 200ml Almond Milk
  3. 1/2 tsp Vanilla Paste or Extract
  4. 1 Organic Egg
  5. 1/2 Lemon, zested
  6. 150g White Spelt Flour
  7. 40g Raw Sugar
  8. 2 tsp Baking Powder (Aluminimum Free)
  9. 125g Fresh or Frozen Blueberries
  10. 60g extra butter
Cashew Macadamia Cream
  1. 75g Cashews
  2. 75g Macadamias
  3. 1 tsp Vanilla Bean Paste or Extract
  4. 50g Maple Syrup
  5. 150g Almond Milk
Instructions
  1. Place the butter into the Thermomix and melt 2 Mins/50º/Speed 1.5.
  2. Add the almond milk, vanilla, egg & lemon and mix 10 Sec/Speed 3.
  3. Add the flour, sugar & baking powder and mix 5-10 Sec/Speed 5.
  4. Melt 10g butter in a non stick frying pan over low-medium heat. Pour slightly less than 1/2 cup batter in pan, and if necessary, using the back of a spoon, spread to a 12cm round.
  5. Cook for 2 minutes or until bubbles appear on surface. Scatter over approx 10 blueberries. Using a spatula or egg flip, flip and cook for a further 30 seconds or until golden underneath. Transfer to an oven tray and keep warm in the oven. Wipe pan clean. Repeat with remaining butter, batter and blueberries.
  6. Serve the pancakes with a dollop of cashew macadamia cream and a drizzle of maple syrup. Alternatively, top with your favourite fruits and yoghurt, figs in vanilla syrup or a simple squeeze of lemon juice and maple! Yum!
Cashew Macadamia Cream
  1. Place all the ingredients into the Thermomix and blend 1 Min/Speed 9. Can be served at room temperature or chilled.
Kitch'n Thyme http://kitchnthyme.com.au/

Purple Carrot & Blueberry Muffins

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Beautiful days with friends relaxing on their family farm, eating fluffy carrot cupcakes and sharing sweet memories.
These cupcakes came about like that! My friend had had all sorts of hassles with an oven not working, having to put the prepared batter in the fridge overnight and then trying to figure out how to fix them the next day so they would rise!
Well look what happened! The end result were the fluffiest, most moist and delicious cupcakes ever!

I came home and had this beautiful bunch of purple carrots starring at me in the fridge along with my beautiful local fresh market blueberries! The thought came! Do a twist on a traditional carrot cake muffin with sultanas and use blueberries instead and purple carrots for a deep purple colour!
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The colour is fabulous when baked! A very deep colour with even richer blueberry purple coloured pops throughout! Yum!

The molasses can easily be replaced with another syrup sweetener, but the molasses does have a rich type flavour and is also very mineral rich.

I use an Avocado oil from Costco which is a beautiful neutral flavour and light in colour. After some research we have found out that it’s not produced with hexanes or other harmful chemicals etc so is great for making cakes or mayonnaises.

You can easily use orange carrots in the muffins instead of the purple ones. They are often available at my farmers market and thought this was a perfect use for them!

Enjoy these gorgeous muffins! I’m sure neither you or your kids will be disappointed!

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Purple Carrot & Blueberry Muffins
Yields 12
These gorgeous muffins are incredibly light and fluffy, they resemble a carrot cake but with the sweet pops of blueberries and in season purple carrots they are nothing but delicious!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 100g Organic White Spelt Flour
  2. 100g Wholemeal Spelt Flour
  3. 2 tsp Baking Powder
  4. 1/2 tsp Bicarb Soda
  5. 120g Rapadura Sugar
  6. 1 tsp Pimento
  7. 1/2 Orange, tested
  8. 150ml Avocado or Macadamia Oil
  9. 20g Mollasses or Coconut Flower Nectar
  10. 2 Organic Eggs
  11. 200g Purple Carrots, grated
  12. 100g Blueberries
Cream Cheese Icing
  1. 250g Cream Cheese
  2. 80g Organic Butter
  3. 50-80g Honey or Maple Syrup (for really white icing use milled raw sugar)
  4. 1 Tbsp Lemon Juice or 1 tsp Vanilla Extract
Instructions
  1. Preheat the oven to 180°C. Line a 12 hole cupcake tin with baking paper or muffin cases.
  2. Place the flours, baking powder & soda, rapadura & pimento into the Theromix mixing bowl and mix 5 Sec/Speed 5.
  3. Add the orange zest, oil, molasses & eggs and bring the mix together Speed 4/5 Sec.
  4. Add the carrot & blueberries and mix together 5-10 Sec/Reverse/Speed 2.
  5. Divide the mixture among the paper cases and bake in the oven for 15-20 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Leave in the tin for 5 minutes, before cooling completely on a wire rack.
Cream Cheese Frosting
  1. Place all ingredients into the Thermomix mixing bowl and mix 20 Sec/Speed 4. Pipe frosting with desired piping nozzles onto cooled muffins.
Notes
  1. *The molasses can easily be replaced with another syrup sweetener, but the molasses does have a rich type flavour and is also very mineral rich.
  2. *I use an Avocado oil from Costco which is a beautiful neutral flavour and light in colour. After some research we have found out that it's not produced with hexanes or other harmful chemicals etc so is great for making cakes or mayonnaises.
  3. *You can easily use orange carrots in the muffins instead of the purple ones. They are often available at my farmers market and thought this was a perfect use for them!
Kitch'n Thyme http://kitchnthyme.com.au/