Bajan Herb-Infused Saltfish & Callaloo Scramble with Coconut Flour Bakes

About this meal

A high-protein, low-carb Barbadian-inspired breakfast featuring fresh salted cod sautéed with local herbs, onions, garlic, bell pepper, and callaloo. Served alongside fluffy, grain-free coconut flour mini bakes (cakes) for a distinctly Caribbean touch while supporting muscle growth and keeping carbs low.

Ingredients

• Fresh salted cod (boneless, skinless) — 150g
• Fresh callaloo (or spinach if unavailable) — 1 cup, chopped
• Eggs — 2 large
• Coconut flour — 1/4 cup
• Almond flour — 2 tbsp
• Coconut milk (unsweetened) — 1/3 cup
• Onion — 1/4 medium, diced
• Bell pepper — 1/4 medium, diced
• Scotch bonnet pepper (optional, for heat) — 1/4 tsp, finely minced
• Fresh thyme — 1 tsp, chopped
• Bay leaf — 1 small
• Fresh parsley — 1 tbsp, chopped
• Garlic — 2 cloves, minced
• Black pepper — 1/4 tsp
• Extra virgin olive oil — 2 tsp
• Baking powder — 1/4 tsp

Steps

1. Soak and rinse salted cod in cold water overnight, changing water several times; drain and shred into bite-size pieces.
2. Heat 1 tsp olive oil in skillet; sauté onion, bell pepper, garlic, and optional Scotch bonnet until fragrant. Add thyme and bay leaf.
3. Add shredded cod and cook for 2-3 minutes, then add chopped callaloo. Sauté until wilted.
4. Push mixture to one side. Beat eggs with black pepper, pour into pan, and scramble gently. Combine with fish/veggie mixture. Remove bay leaf; garnish with parsley.
5. For coconut bakes: Mix coconut flour, almond flour, baking powder, and pinch salt (if necessary). Whisk in coconut milk and 1 egg to form thick batter.
6. Heat 1 tsp olive oil in a small non-stick skillet. Scoop batter into small cakes, cook 2-3 min per side until golden.
7. Serve scramble with warm coconut bakes.