Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

5.8g 5.3g 0.1g 3.2g 1.8g

1 In a large bowl, combine the cabbage, courgette, carrots,

and spring onions.

2 In a small bowl, combine the coconut flour, arrowroot

powder, coconut milk, curry powder, salt, garlic powder,

and apple sauce.

3 Pour the wet ingredients over the vegetable mixture and

gently mix to combine.

4 Heat coconut oil in a large frying pan over a medium-high

heat. Scoop large spoonfuls of batter into the hot pan.

5 Cook for 5 minutes. Carefully holding the pancakes

together, flip and cook for another 5 minutes on the other

side until golden brown.

TIP Top with coconut cream and garnish with additional

spring onions.

Okonomiyaki

(savoury Japanese pancake)

By DK

Makes 10 pancakes | Prep 10 mins | Cook 20 mins | Calories 91 (per pancake)

300g (4¼ cup)

shredded cabbage

175g (1½ cups)

courgette, shredded

50g (¹/ 3 cup)

carrots, peeled, shredded

115g (1¹/ 8 cups) spring

onions, chopped

40g (¹/ 3 cup) coconut fl our

1 tsp arrowroot powder

400ml (1²/ 3 cups) light

coconut milk

¼ tsp curry powder

¼ tsp sea salt

¼ tsp garlic powder

85g (¹/ 3 cup) unsweetened

apple sauce

1 tbsp coconut oil

This recipe is taken

from Autoimmune

Cookbook by DK,

published by DK.

(RRP £9.99.)