It’s official, guys! I’m turning into my mum – sneaking veggies into stuff!! This particular veggie smuggling attempt is really pleasant to eat though so bear with me. It’s a stack of carrot-cake inspired and carrot packed breakfast pancakes that smell like gingerbread cookies!! What’s not to like, eh?
I served mine with stewed apples and a dead simple maple and almond caramel, but maple or agave syrup on its own will do too! I made them for Duncan the other day and he had a big smile on his face as soon as the smell of all the spices hit his nostrils. What made me come up with these is the fact that I’m trying to clear out all my cupboards at the moment and most of the ingredients used in these are my staples. I am clearing the cupboards as we are moving… No, not just moving house – that would be far too simple for us… 😉 We are moving country, AGAIN! Gasp!!! So to cut a long story short, after a beautiful and eventful sojourn in the Greek islands, we are moving back to the UK. I know what you are all thinking! ‘Are you crazy? Why are you leaving this gorgeous blue sky and the sound of the sea for constant drizzle with infrequent sunny spells?’ We’ve been thinking about it for a some time now and the time has finally come to bite the bullet. Yes, we will miss all the gorgeousness we are leaving behind, but the plan is to be back here for a few months every year. We intend to make a habit of it as once you live somewhere this awesome, it’s impossible to leave it all behind. We are perhaps not looking forward to the English weather, but what we are looking forward to is more culture, being able to joke in our own language (well, Duncan’s own language, but I get by) and meeting like-minded people too as Paros isn’t exactly swarming with vegans. We are excited and sad about this move in equal measure. Although all this to-ing and fro-ing keeps life challenging and exciting, we promised each other that this is going to be our last big move for at least another 10 years. Let’s see if we can finally settle down for good. 😉
1 large sour apple (I used Granny Smith), diced small ½ tsp cinnamon maple syrup (optional)
MAPLE ALMOND CARAMEL
60 ml / ¼ cup maple syrup 2 tablespoons almond butter salt to taste
MAPLE ALMOND CARAMEL
