I’ve been on vacation for a bit. Did you miss me? Even though I didn’t blog while vacationing, I spent plenty of time coming up with new baking ideas and scouting out fun food finds I’m excited to share with you.
The first few finds come from Paradise Meadows Farm. While on the Big Island of Hawaii, we went on a tour at Paradise Meadows. I’m fascinated by the aquaponics system they are using to grow greens and many other edibles! We were treated to a honey, macadamia and coffee tasting while at the farm and I brought back lots of goodies to bake with. In today’s recipe, I’m using macadamias and honey. I’m glad I can order more on-line. The cinnamon bun macadamias, as I was warned by the folks on the farm, are addictive! I hope to tell you more about our farm visit soon, it was a highlight of the trip.
Oh, one other quick thing before I share the recipe. I was torn about whether I should post this here at 52 Sweets or over on my non-sweet blog Johnna 52. I chose to share it here because it’s pretty darned sweet. If you want to make this more savory, use a non-sweetened nut and add a sprinkle of breakfast protein, like a tempeh sausage or coconut bacon crumbles. Today I was in the mood for sweet. I’ve been singing Jack Johnson tunes in the kitchen since coming back from Hawaii (see the banana pancake inspiration here?) and had all of these amazing Hawaiian goodies to bake with, so sweet it is!
- 2 large eggs
- 1/4 cup of warmed, unsweetened almond milk
- 1/4 cup of my favorite gluten-free flour blend
- 1/2 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon honey (I used Paradise Meadows winter blend)
- 1 teaspoon vanilla bean paste
- 1 teaspoon Earth Balance vegan butter
- 1 small banana, sliced (on my Hawaiian kick, I used a tiny apple banana)
- 2 Tablespoons chopped macadamias (I used cinnamon bun macs from Paradise Meadows which added a little additional sugar to the top)
- additional honey for drizzling
- Heat the oven to 400 degrees.
- Heat a small 6″ oven proof frying pan on the stove top. I used the 6 1/2″ pan from Lodge.
- Carefully separate one of the egg yolks from the white.
- In a small bowl, whisk one egg white until it is white and holds soft peaks.
- Mix the egg yolk and the entire second egg with the flour, baking powder, salt, honey, and vanilla bean paste, then whisk in the warm almond milk.
- Gently fold the whipped egg white into the batter.
- Melt one teaspoon of butter sub in the hot pan.
- Pour the fluffy batter in and cook for a few minutes over medium heat on the stovetop until starting to set at the edge.
- Sprinkle banana slices and macadamias on top.
- Bake in the oven for 12-15 minutes until puffy and browning on top.
- Drizzle with honey and serve. This makes two small servings or one large.