This is my tweaking of Ani Phyo's Coconut Breakfast Cakes, for a lighter, more flavorful version. It would also be good with cinnamon and apple/pear juice instead of the cardamom and orange juice.
Cardamon-Orange Coconut Flaxjacks (makes 2 small cakes):
1/4 c plus 1 tbsp whole flax seeds
1/4 c dried (unsweetened) shredded coconut
small pinch sea salt (optional)
pinch ground cardamom
3 tbsp fresh orange juice
1 tbsp agave nectar
Grind flaxseeds to a fine powder in a spice mill or coffee grinder and place in a small bowl. Grind the coconut if it is not already very finely shredded, and add to flax. Stir in the rest of the ingredients until a “dough” is formed. Divide in two and roll each half into a ball, then flatten into a pancake shape. Serve topped with fruit or fresh fruit syrup.
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