Gluten Free ‘Super’ Loaf

I’ve been trying to keep a gluten free house for quite some time now as we all feel so much better for it. But as toast is a requirement with my kids, I’ve succumbed to buying sliced bread from Genius or Wharburton – the two gluten free alternatives available in my local shop. Yesterday I finally decided to make a loaf myself just to see what it tasted like. Everyone appears to be doing it and how hard could it be?

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Gluten Free Buckwheat Pancakes

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I like nothing better than to bastardise recipes that uses ‘traditional’ ingredients. Sugar? Raw honey or maple syrup will often do. White flour? Buckwheat, einkorn (not strictly gluten-free but tends to be more tolerable than regular white wheat flour) or almond flour will often do the trick. Cow’s milk? Almond, coconut or soy milk can be great alternatives. If using cow’s milk I’d go for full fat, organic and ideally non-homogenised. The less tampering the better.

So the other morning I decided to experiment with fresh ideas for puddings (that’s dessert for you non-UK readers) that ticked all the boxes yet tasted sweet. Lovely assignment and the fun bit of writing a food blog –  you get to try, taste and eat a lot of different things. Which is great as I love food! Pancakes are a big hit in my family and always have been. Which is both good and bad. Good, because I know my children love the prospect of eating pancakes. Bad, when it tastes in any way different from the ‘normal’ ones.

The key to making tasty pancakes, I think, is to cook them with butter. I’ve tried coconut oil but it simply doesn’t taste right. So I use organic butter and a lot of it. As a filling, I mashed a banana and grated one of the gazillion apples I got in my weekly Abel&Cole juice box. I don’t quite know what to do with them all so this was an excellent way of diminishing my supplies. I topped it off with a sprinkle of cinnamon and a drizzle of honey. Although not the best looking things (big, fat sausages springs to mind)  they tasted delicious and the children really liked them. I didn’t mention the bit about gluten-free to them either 🙂 Here is what went into them:

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Gluten Free Buckwheat Pancakes 

Pancakes:

3 tbsp almond flour (ground almonds)

3 tbsp buckwheat flour

4 eggs

1/2 cup coconut cream

Butter for cooking

Filling:

1 apple, grated

1 banana, mashed

sprinkle of cinnamon

honey to drizzle

lime

Mix ingredients for pancakes together until you have a smooth batter. You may have to add a bit of flour or cream depending on consistency. Make pancakes in a pan, cooked in butter, as per normal until you have a few stacked up.  Mash up the fruit, add cinnamon and honey and fill each pancake with the mixture and roll up. Drizzle with lime and serve. If you have soft fruit you can substitute the apple for strawberries/raspberries or blueberries mixed with banana.

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Pick Up Oat Bisquits

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After a day at school my daughter is starving at pick up time – so god forbid I bring the WRONG SNACK! You know what I’m talking about. The familiar fine line between healthy yet sweet is a tricky one to navigate so therefore shop bought sticky fruit snacks can seem like a good alternative. Once in a blue moon I vow to change all this, normally after a long school holiday when all seems fresh and new. Out goes the white flour, sugar and other naughties lurking in the cupboard, to be replaced by buckwheat flour, einkorn, stevia and honey. Today’s recipe got the thumbs up by my sweet crazed daughter who was very happy when I waited for her at pick up with these biscuits. They are quick to make and taste delicious. Hope you’re children enjoy them as much as mine. Happy Thursday. X

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Pick Up Oat biscuits

Makes about 12-15

100g organic butter

2 dl gluten-free oat flakes

2 tbsp mixed ground nuts (brazil/walnut/cashew/almonds)

1/2 tbsp mixed seeds (sunflower/pumpkin/flax/chia) *

1 dl honey/stevia

1/2 dl maple syrup

1 tbsp organic full fat milk/coconut cream

1 dl buckwheat/einkorn/gluten-free flour

1 tsp baking powder

1 egg

Set the oven for 175C. Melt the butter and pour over the oats, let sit for a few minutes. Mix in the rest of the ingredients and finish with the egg. When you’ve got a nice, gloopy texture take a spoon and dollop out on a baking sheet – not too close to each other as the mixture with spread to become large saucer shaped biscuits. Bake for about 8-10 minutes or until slightly golden. Take out and cool on a wire rack. To make these slightly moorish, melt dark chocolate in a Bain Marie and when melted, brush each biscuit with the melted chocolate and let harden. Enjoy! x

*I grind the seeds so that they disappear into the biscuit mixture. If your children are ok with visible seeds you can leave them intact.