Blueberry & Violet Flapjacks with Whipped Honey
For the flapjacks – makes 6-8
1 cup fresh or frozen organic blueberries
1 1/2 cups organic GF whole flour mix (or plain flour of your choice)
1/3 cup of organic raw mesquite flour
1/3 tsp sea salt
1 tsp GF baking powder
2 1/2 cups organic soy milk
2 tbsp organic chia seeds
For the whipped honey
4 tbsp organic raw coconut oil
3 tbsp organic raw honey
1/2 cup fresh organic violets (Viola odorata, not African violets!)
To make the flapjacks, add about 2/3 cup of water to the chia seeds and stir until they gel.
In a large bowl mix the flours, baking powder and salt together.
Mix the milk and chia seeds together and stir through the dry ingredients.
Add the blueberries at the last stage to gently fold through so they don’t break up and turn everything an odd shade of grey.
Heat a griddle pan or flat based sandwich press and drop spoonfuls of the flapjack mixture onto the hot surface. Leave to cook for a couple of minutes until you can easily slide a spatula under the flapjacks to flip them over. Cook on the other side until they are cooked all the way through.
To make the whipped honey simply put the coconut oil (unmelted) and honey into a food processor and blitz until smooth.
To assemble the flapjacks, pile them up with the extra blueberries, then top with a generous spoonful of whipped honey and sprinkle the violets all over to finish. Pretty and delicious. And good for you, believe it or not!