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 Citrus Polenta Pancakes - gluten free recipe below
Citrus Polenta Pancakes
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1 cup of couscous 
1 cup of boiling water
1 smoked trout skin peeled off, shredded 
½ cup tamari flavoured almonds, halved lengthwise
4 cornichons or small gherkins, sliced 
4 small pickled onions
½  cup kalamata or lemon myrtle olives, pitted
½ cup semi dried tomatoes, roughly chopped
½  cup sprouts 
Dressing
2 tablespoons vinegar
1 teaspoon freshly grated ginger 
¼ cup macadamia or extra virgin olive oil 
Salt and freshly ground black pepper 
  •  Place cous cous in a bowl and cover with boiling water. Allow to stand for 2-4 minutes depending on howfine the cous cous is
  • In the meantime, prepare dressing by combining vinegar, salt and pepper and then drizzling in extra virgin olive oil while whisking. Set aside
  • In another bowl, flake the trout by gently pulling it away from the bone. Add the almonds, cornichons, onions, olives and semi dried tomatoes
  • Add couscous and combine with salad, then gently toss with dressing and serve
    Serves 2

Citrus Polenta Pancakes - gluten free
½ cup polenta
30 g rice flour
Pinch salt
1 egg
½ cup milk - cow, soy, rice or almond
1 orange, zest and juice
30g melted butter
1 dessertspoon coconut oil for frying

  • Mix together all dry ingredients
  • Beat the egg, then add in the melted butter and milk
  • Fold in the dry ingredients. Mix until just blended. Fold in the orange juice and zest
  • Allow to rest for 10 minutes before frying
  • Melt some coconut oil in a skillet on medium high. Dollop in about 1/2 cup of batter. Wait for the bubbles to appear and begin popping, then flip over the pancake. Cook until browned
  • Serve with honey blossom yoghurt