The Little Bird Organics has an exciting September line-up for us!
Megan May, founder of Little Bird Organics, has written her second book Little Bird Goodness. To celebrate, she is challenging everyone to create their own plant-based dish and post it to social media with #LittleBirdGoodness and #PlantBasedChallengeNZ for the chance to win several amazing prizes!
And if you can get to the Unbakery Cafe in Auckland, you are in for a treat! Four chefs have teamed up to have a weekly dish each on the Unbakery menu. Nadia Lim‘s Laksa has already been slurped up by the masses but we still have Simon Wright’s Moroccan Spiced Eggplant & Chickpeas Salad, Jordan Rondel (aka The Caker)’s Spiced Date Loaf with Coconut Yoghurt and Michael Meredith’s Celeriac, Pumpkin, Sprouted Seeds, Shiitake.
P.S Win a meal for two at The Unbakery Cafe this month by clicking here!
While her first book The Unbakery was entirely raw, Little Bird Goodness is a mix of both raw and cooked plant-based dishes, with easier, simpler recipes. Of course there are a couple harder dishes for those that up for a challenge!
We highly recommend these delicious chocolate gingerbread waffles from Little Bird Goodness!
Make time: 20 mins | Sitting time: 10 mins | Serves: 6–8 | Equipment required: waffle iron
- 1½ cups almond milk
- 1 tsp vanilla
- 1½ tbsp apple cider vinegar
- 4 tbsp coconut nectar or maple syrup
- 2 tbsp coconut oil, melted
- 2 cups buckwheat flour
- 2 tbsp tapioca starch or arrowroot
- ¼ cup cacao powder
- 2 tsp baking powder
- 2 tsp ginger powder
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 2 pinches of sea salt
- maple syrup/honey/agave nectar
- fresh berries
- grilled bananas
- coconut yoghurt or coconut ice cream of your choice
- chocolate sauce
Whisk all the wet ingredients together in a large bowl.
Sieve all the dry ingredients into another large bowl, then gently stir the wet ingredients into the dry ones until combined, being careful not to over-mix. Let this batter sit for a minimum of 10 minutes before using.
Heat up the waffle iron and follow the manufacturer’s instructions – opt for a medium temperature, as this increases the cooking time to ensure that the nutrient-dense buckwheat flour is completely cooked through. Like any pancake or waffle recipe, you may need to add more almond milk as you go to maintain the right consistency, as the liquid is absorbed as it sits.
Serve with maple syrup, fresh berries and coconut yoghurt, or coconut ice cream with chocolate sauce if you’re feeling like a really decadent treat.