Food

Paleo Pancakes

One of my favourite things to do on the weekend is to wake everyone up with pancakes first thing in the morning. I have tried so many different recipes, and this simple recipe is my favourite - nut-free, requires few ingredients, and the pancakes are so fluffy and delicious.

Serves 4

INGREDIENTS

8 eggs
4 heaped tbsp coconut flour
1 tsp lemon juice
rind of 1/2 lemon
1/4 tsp baking soda
1/4 cup raw grass-fed butter or coconut oil
Fruit and raw honey to serve

METHOD

1. Add eggs, coconut flour and lemon rind to a mixing bowl. Add baking soda to mixture and directly drop lemon juice onto baking soda to allow activation (your own little science experiment!). Mix thoroughly to combine.
2. Preheat a non-stick frypan to medium heat.
3. Melt 1 teaspoon of butter or coconut oil to coat the pan.
4. Add a spoonful of batter at a time to pan until you reach your desired pancake size. 5. Cook pancakes until golden on the bottom, and then flip and cook until golden on the other side.
6. Continue until you have used all of the mixture, continuing to add butter or coconut oil between cooking each pancake (for extra-golden pancakes!).
7. Serve right away with fresh fruit and a drizzle of raw honey.

Slow Cooker Beef Bone Broth

Making your own broth is so quick and easy, involving almost no preparation. I love using the slow cooker as you can simply "set and forget" your broth. Ask your local organic farmer/butcher for grass-fed beef bones. Beef bones are super cheap, and this broth is so nourishing and a delicious base or flavour addition to many recipes.

  Image via crainny.wordpress.com

  Image via crainny.wordpress.com

What you'll need:

1.5kg beef bones 
6 cloves garlic, minced
Water to fill slow cooker

How to do it

1. Add beef bones and garlic to slow cooker. Fill slow cooker until around 1cm from top.
2. Turn slow cooker on high for around 2 hours, and then reduce to low heat. I leave the slow cooker on low heat for around 4 days. If you wish to add vegetables (carrot, celery etc.) add them whole 1 day before broth is finished.
3. Allow broth to cool, then skim fat off top and store. You can use the fat for cooking.
4. Strain the broth, and store in jars or glass bottles. I usually leave half in the fridge to use throughout the week, and freeze the remaining broth in icecube trays and transfer to ziploc bags to store in the freezer.

A Weekend in: Mudgee

I love to eat and I love getting out in nature. Mudgee is the perfect destination for both of those things. I take regular trips to the Mudgee region for great wine and food, to clear my head and immerse myself in nature.

Nature...

On the drive to Mudgee from Sydney, I love to stop in the Blue Mountains for a picnic and some fresh air.

I am always an early riser, even on holidays. On my weekends away in Mudgee, I use this time to do some yoga, go for a wander, or potter in the garden with a cup of tea. On my most recent trip, one of the mornings was spent on an 8km hike to Castle Rock at Munghorn Gap Nature Reserve. Awesome view, awesome company, and lots of wildlife spotting along the way!

Best eats and drinks

Baker Williams Distillery is a must-visit for quality, handcrafted spirits and liqueurs. The Cumquat Liqueur is crafted from my uncle's Cooyal cumquats, and their Butterscotch Schnapps is heavenly!

My favourite food and wine destination in Mudgee is Di Lusso. With a gorgeous dam-side view and Italian-style wine and food, I can't fault it. The Il Palio wine is my all-time favourite red. After lunch, the bocce arena is a great way to pass the afternoon.

Botobolar and Broombee both have lovely organic wines. Although I don't drink beer, I always take my friends to check out the brewery in town.

Until next time, dreaming of my next adventure!

-Fran