by Rose-Marie Jarry

This is a fancy and original meal to add to your repertoire.  Serve it with a green salad, fresh tomatoes and sliced avocadoes.

Directions:

Start by cooking the pancakes. You will need them to form the baluchon. Pour the water in a big bowl and add the different flours into it. Mix well. Cook one by one (one big ladle of pancake mix) in a pre-heated pan.  When they are all cooked, grease a muffin pan and insert 1 pancake in each muffin cup ready to be filled with the veggie mix.

Diced the sweet potatoes in small cubes and steam them for 5 minutes.  Set aside.

Heat up a pan and add the coconut oil. Cook the rest of the veggies on the list for 5 minutes. Add the sweet potatoes into the mix of veggies along with the spices. Take ¾ of a cup of the veggie mix and pour it into 1 pancake cup.  As a final touch, add 1 tablespoon of goat cheese on top of the veggies on every baluchon. Close the baluchon and put the whole muffin pan in the oven for 7 minutes at 400F.

When it’s roasted, let it cool down a bit before trying to touch it; it will be very hot. It’s going to be fragile as well, so be careful when you place it in your plate.

 

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