Name: Gluten-and-dairy-free flapjacks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Desserts & Baking
Ingredients: For the condensed milk: ,coconut milk 1 x 400 ml can,sugar 130 g,For the flapjacks: ,macadamia flour 100 g,free-range eggs 3,maple syrup 2⁄3T,olive oil 2 T,baking powder 1t,vanilla extract 1 t,sea salt ¼t,canola oil, for frying 2T

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Gluten-and-dairy-free flapjacks

15 minutes

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Smashed cabbage with smoked eggs

20 minutes

Smashed cabbage with smoked eggs

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the smoked eggs:

100 g white rice
10 teabags rooibos tea, removed from the bags (or 2 T loose-leaf rooibos tea)
4 free-range eggs
¼ head cabbage, roughly chopped
1 t fine salt
2 T fish sauce
1 T ginger, finely grated

Method

1. To make the smoked eggs, place the rice and the tea leaves in a deep ovenproof tray. Place an oven rack on top of the tray with the eggs on top, then cover tightly with foil. Place the tray on the stove over a low heat. Once the tea starts smoking, smoke the eggs for 20 minutes.

2. Smash the cabbage using a mortar and pestle, salting it to help break it down.

3. Cool the eggs in an ice bath, then peel and grate roughly.

4. Combine the remaining ingredients, toss with the cabbage and top with the smoked egg.

Cook’s tip: These eggs are great to do on the braai, and are also delicious in a potato salad.

Find more egg recipes here.

Photography: Jan Ras
Food assistant: Bianca Strydom

This is a test recipe

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Easy chicken pot stickers

Mediterranean chicken

Pumpkin fritters for Ramadan

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Sauna eggs

Smashed cabbage with smoked eggs

Smashed cabbage with smoked eggs

Ingredients

Method