ingredients

2 eggs

3 tablespoons coconut milk

1/4 teaspoon vanilla powder

1 tablespoon honey

55 g (1/2 cup) hazelnut meal

1 teaspoon baking powder

3 teaspoons coconut flour

120 g (1/2 cup) mixed berries roughly chopped

pinch of sea salt

1 tablespoon coconut oil or ghee,

plus extra to serve

to serve

maple syrup or honey

lemon juice

coconut / or any yoghurt

mixed berries (such as raspberries, blueberries, mulberries and strawberries)

coconut flakes, toasted (optional)

procedure

In a small bowl, whisk the eggs for about 2 minutes, or until frothy. Mix in the coconut milk, vanilla and honey. Set aside.

In a large bowl, combine the hazelnut meal, baking powder, coconut flour, berries and salt.

Stir the wet mixture into the dry ingredients until the coconut flour is incorporated and the berries are evenly mixed through.

Grease a large frying pan with a little ghee or coconut oil and pour 1/4 cut of batter for each pancake into the pan (you’ll probably only be able to cook two pancakes at a time). Cook over medium heat for 2 minutes, or until the tops dry out slightly and the bottoms start to brown. Flip and cook for another minute, then transfer the pancakes to a plate, cover and keep warm Repeat until all the batter is used.

Serve the hot pancakes with maple syrup or honey, lemon juice, coconut yoghurt, berries and coconut flakes (if using).

serves 2

ingredients

6 cherry tomatoes, halved

1/2 teaspoon dried oregano

1 garlic clove, crushed

4 tablespoons coconut oil or other good-quality fat, melted

sea salt and freshly ground black pepper

4 rashers of  bacon

4 eggs

1/2 ripe avocado, cut into cubes

1 teaspoon lemon juice

1 tablespoon olive oil

flat-leaf parsley leaves, to serve

procedure

Preheat the oven / BBQ to 120*C. Line a baking tray with baking paper.

Arrange the cherry tomatoes, cut-side up, on the prepared tray. Sprinkle on the oregano and garlic and drizzle 1 tablespoon of the coconut oil or fat over the top. Season with salt and pepper. Bake in the oven / BBQ for 30-35 minutes, or until the tomatoes have shrivelled slightly but are still juicy.

Heat 1 tablespoon of the coconut oil or fat in a non-stick frying pan over medium heat, add the bacon and cook for 2-3 minutes on each side until golden. If you like your bacon very crispy, cook for longer. Remove from the pan and keep warm.

Wipe the pan clean and reheat over medium heat with the remaining coconut oil or fat. Crack in the eggs and fry for 2 minutes until the egg white is set, or the eggs are cooked to our liking.

Place the avocado in a small bowl and pour in the lemon juice and olive oil. Gently toss and et aside.

Arrange the bacon and eggs on serving plates, then top with the avocado, oven-roasted cherry tomatoes and season with salt and pepper. Garnish with the parsley and serve.

Enjoy your meal