NW Magazine – July 15, 2019

60 NWonline.com.au

Serves: 4

Ingredients

• 2 small beetroots, peeled


• 1 cup coconut and brown rice
  milk blend


• 2 eggs, beaten lightly


• 2 tbsp Natvia


• 1½ cups self-raising flour


• ¼ cup cacao powder


• 2 tbsp cacao nibs, plus 1 tbsp
  extra to serve


• 1 tbsp coconut oil, at room
  temperature


• ⅔ cup unsweetened coconut
  or Greek-style yoghurt


• 125g fresh raspberries
  RASPBERRY CHIA JAM


• 1 tbsp Natvia


• 1 cup frozen raspberries, thawed


• 2 tbsp water


• 2 tbsp white chia seeds

Method

1. Preheat oven to 200°C.


2. RASPBERRY CHIA JAM
   Process Natvia in a spice grinder
   until consistency of icing sugar.
   Blend or process raspberries and
   the water until pureed. Pour
   into a small bowl, stir through

chiaseedsandpowdered

Natvia. Cover, refrigerate at

least 1 hour or until thickened

to a jam-like consistency.

3. Wrap beetroots individually
   in foil, place on an oven tray,
   roast 40 mins or until tender.
   Cool, chop coarsely.


4. Blend beetroot to a smooth
   puree, transfer to a bowl. Measure
   ½ cup of puree (reserve any left
   over for another use), return puree
   to blender with milk, blend until
   smooth. Add egg, Natvia, sifted
   flour and cacao, process until a
   smooth batter just forms. Transfer
   to a jug, stir in cacao nibs.


5. Working in batches, heat 1 tsp
   of the coconut oil in a medium
   frying pan over low heat. Add
   1⁄3 cup batter, repeat with another
   1⁄3 cup batter, cook pancakes for
   3 mins or until bubbles appear.
   Turn pancakes, cook a further
   1 min or until cooked through.
   Repeat with remaining coconut
   oil and batter to make a total of
   8 pancakes.


6. Serve pancakes topped with
   yoghurt, raspberry chia jam, extra
   cacao nibs and raspberries.

CELEB

Tip!

Substitute the coconut

and brown rice milk with

your favourite non-dairy milk

if preferred, or use regular

milk. The jam can be made

ahead, stored in an airtight

container in the

fridge,forupto

oneweek.

Beetroot & cacao pancakes

with raspberry chia jam

Reese Witherspoon Jennifer Garner

Recipes from

The Australian

Women’s Weekly Sugar

Free: The Complete

Collection (Bauer Books,

$49.99). Available where

all good books are sold

and awwcookbooks.

com.au

Morning,

ho

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