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breakfast gluten free

Banana, blueberry hotcakes – gluten free

July 24, 2013

I brought a gorgeous cookbook last week. It’s called The Green Kitchen. It’s vegetarian, has stunning images and a gorgeous layout. This was the first recipe I tried which was a real success and I can’t wait to make them again.

I’ve called them hotcakes (the original recipe is pancakes) because here in NZ pancakes are really large and quite thin where as these are smaller and thicker – like hotcakes πŸ™‚

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RECIPE
3 ripe bananas, mashed
6 eggs, lightly beaten
1/2 cup of coconut, dessicated or thread
1 cup of blueberries (thawed if frozen)
1/2 tsp ground cinnamon
2 tsp coconut oil for frying
2 tbsp of maple syrup or honey (for topping)
2 tbsp if plain yoghurt (for topping)

Mix together the mashed banana, lightly beaten eggs, coconut, cinnamon and most of the blueberries (reserve some for serving) in a bowl. The mixture is a bit runnier than a normal pancake mix.

Heat the coconut oil in a non-stick fry pan till bubbling then turn down to medium. Add a large tablespoonful of the batter to the pan for each hotcake – smaller than pancake size but larger than pikelets. Cook for two – three minutes until they look reasonably set. Flip carefully (they’re a little tricky but if they are set enough it’s not too difficult). Cook the reverse side for a minute or two, they should be a nice golden brown.

Stack the hotcakes and serve with a dollop of yoghurt, a few extra blueberries, some runny honey or maple syrup and a sprinkle of cinnamon. Invite me for breakfast.

Serves 4

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baking desserts gluten free tarts

Pear & manuka honey tarts – gluten free

July 18, 2013

These are delicious, light tarts that are not too sweet (no refined sugar) and are gluten free. I have also made this as one large tart you just need to cook the crust longer.

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Almond Crust

130g butter
1/3 cup manuka honey
200g ground almonds
1 teaspoon almond extract
2 teaspoons fresh rosemary leaves
pinch of salt

Preheat oven to 180ΒΊC.

Melt the butter and honey together then add in a bowl with all other ingredients, mix well. Using your fingertips, press dough into the bottoms and sides of 8 x 8cm tart pans (buttered or nonstick) ensuring the crust is not too thick. Prick holes with a fork.

Bake in the oven for 10 mins or until golden brown. Leave to cool in the tins, then place in the fridge til cold before you remove them carefully from the tins. I find this step helps with perfect tart shells.

Pear & honey filling

5 ripe pears, thinly sliced (I leave the skin on)
Juice and zest of half a lemon
1 bay leaf
1/2 cup manuka honey
6 small sprigs of rosemary

Combine all ingredients in a saucepan. Bring to the boil. Turn down a little and cook until the pear are soft but not mushy and the mixture is surupy, this takes about 20 – 30 mins. Keep stirring to avoid the mixture from burning.

Remove from heat and allow to cool.

When you’re ready to serve, scoop pear compote into the tart shells. Top each tart with a dollop of thickened cream, greek yoghurt or mascarpone and garnish with rosemary.