Page 31 - Naked Foodies - July 2021

1/8 cup coconut flour
1/8 cup white rice flour
tsp gluten-free baking powder tsp cayenne pepper
tsp ground cumin seeds
pinch salt
cup water
2 eggs
3/4 cup corn kernel
1/3 cup spring onions, diced finely coconut oil for frying
Sift flours and spices into a medium bowl. In a separate bowl whisk together water and eggs until well combined. Pour mixture into the flour bowl and mix well to combine. Add corn and spring onions. Mix well.
2. Heat about 2 tablespoons coconut oil in a large skillet over medium heat. Using a spoon, ladle the batter into the hot oil, flattening out into rounds. Cook for 2-3 minutes on each side. Flip carefully and cook for another 2 or so minutes, or until browned.
3. Serve hot with a dollop of Orley Whip and garish with Rosemary. (The perfect alternative to fresh cream)
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