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If I added a little coconut sugar and used a similar gluten free flour mix as my cinnamon bun pancakes, I bet it would make for some epic carrot cake pancakes! These spiced carrot cake pancakes have a beautifully soft, donut-like texture, and their warm spices combined with a subltle carrot flavour are reminescent of a deliciously moist carrot cake. These pancakes are so packed with flavour I can happily eat them straight from the pan, but if you’d like to get fancy, pile them up on a plate and drizzle with pure maple syrup, a dollop of coconut yoghurt and fresh seasonal fruit. Add the wet ingredients to the dry ingredients and stir to combine, then fold in the melted coconut oil.

For any who hasn’t come across a poke bowl yet, the best way to describe it is a pimped out salad, usually with raw tuna or salmon, with Japanese inspired condiments. A poke bowl on the other hand, is usually a combination of rice and salad greens, cucumber, avocado, edamame, seaweed and sometimes pineapple, with Japanese inspired seasonings such as siracha mayo, ginger, sesame, crispy onions, furikake or teriyaki. 1/4 cucumber 2 pink radish 1 avocado 1 cup cooked rice (optional) 2 serves of Salmon – either raw sushi grade, smoked, or baked Seaweed Pickled ginger Chilli seasoning e.g. sriracha Before you prepare your poke bowl decide whether you want raw, smoked or baked salmon – or one of the other proteins suggested above.

If you like your donuts glazed, I’ve included a recipe for a simple coconut sugar and lemon juice glaze which gives them a beautiful caramel colour from the coconut sugar. Like all swoonuts these lemon & poppy seed are dairy, gluten and refined sugar free, and if you’d like a completely grain free version simply swap the rice flour for buckwheat, and for a low sugar version simply leave off the glaze. Preheat the oven to 170ºC fan bake and lightly grease a non-stick donut pan with coconut oil. To make the lemon & coconut sugar glaze: combine the lemon juice and coconut sugar in a small bowl and stir well.

The inspiration for this recipe came from a cool little cafe overlooking Bondi beach that our friend took us to at the beginning of the year. The day we went also happened to be their reopening after a short closure due to a fire, so we were lucky to get a table as it was heaving with locals all eager sample their favourite dishes again