These croquettes are perfect as a snack, starter or as a light lunch served with a crunchy side salad.
Marijke De Coninck is Co Director of the International Macrobiotic School. She works as a Macrobiotic teacher, Life Counsellor and Cook in the UK and in Belgium. Her children are running a thriving macrobiotic restaurant in Ghent.
Together with her partner Oliver she is training people to become Macrobiotic Life Counsellors, Cooks and Healing Cooks in an in depth and innovative three year course.
Marijke is a sought after counsellor in the UK and abroad. She is very well known for her unique way of counselling.
If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.