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January 2018 Issue
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Breakfast ‘wow’

It's called 'wow' because it's hard to believe something that looks so good can be made in the backcountry. Photo: Maddy Bellcroft
Buckwheat pikelets with dried fruit compote.

Sometimes, tramping breakfasts call for a bit of wow factor, like the time my other half carried in a watermelon for me. This recipe is much lighter but just as delicious. Make sure you use a non-stick pan or a good amount of oil for cooking.

Tip: Soak your dried fruit before going to bed the night before

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Serves One (times recipe by number of people you want to feed)
Prep time 5min
Soak time Overnight
Cook time 5-10min

Pikelets

4 tbsp buckwheat flour

2 tbsp ground

sunflower seeds

Pinch cinnamon

1/4 tsp baking powder

1/2 cup water

Oil to cook

At home, mix all ingredients except water and place in a small container. When ready to cook, add water and mix well. Heat a frypan with a little oil and spoon in dollops of the mixture, spreading out slightly with your spoon. Allow to cook until bubbles form, then flip and cook for same time on other side.

Fruit compote

2 dried pineapple rings

1/2 tbsp goji berries

2 dried apricots

2 dried figs

1/2 tbsp sultanas

Place ingredients into a small bowl and add water until just covered. Place in a cool place for eight hours or overnight. The fruit will soak up lots of the liquid and leave a nice sweet syrup as well. Spoon compote over pikelets. For an extra treat, spread almond butter over cooked pikelets.

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