Flourless Banana Pancakes

Gluten Free Banana Pancakes & Raspberry Compote

Gluten Free Banana Pancakes & Raspberry Compote

Miss 2 has gone off porridge recently, which is a shame as it’s a cheap, healthy, and filling gluten free breakfast. I wondered how else I might coax her into eating oats and made up these beautiful banana pancakes – she loved them! The idea of including variations was actually inspired by her as she asked for them again and wanted to know if we could make Peanut Butter banana pancakes.

This an easy recipe to make up (for breakfast, snack, or dinner) if you have food allergies in your family. I’ve made it sometimes as Miss 2’s dinner when we’ve had a particularly trying day and we both need some comforting. It’s also a cheap and easy recipe to teach teenage boys to make when they get home from school – more nutritious than filling up on white bread!

Tip: There are two ways that you can make this recipe; you can make it with fork mashed bananas + rolled oats for a more rustic texture or use a food processor to blend the banana smooth + use oat flour. I like to do the latter as I have a little (non-motorised) beater that I use and happen to have oat flour in the cupboard (along with all a multitude of other flours).

Ingredients

  • 1 ripe banana (mashed)
  • 1/2c oats
    • Finely cut ‘quick cook’ porridge oats are best, or, oat flour.
  • 3 1/2T milk / almond or rice milk
  • Pinch salt
  • Pinch cinnamon
  • Optional: 1/4 tsp guar gum + 1/2 tsp Baking Soda
    • If you are using oat flour, this will provide a slightly lighter texture.

Tip: If cooking for celiacs make sure that the oats are certified as gluten free as it is possible for cross-contamination to occur if there are wheat fields nearby.

Allergies: gluten free, dairy free, egg free, soy free, nut free.

Variations

Directions

  1. Mix everything together well in a bowl (or food processor).
  2. Heat frying pan or skillet.
  3. Throw in some butter or neutral oil (like Rice Bran Oil), add a few tablespoons of pancake mix. Cook on both sides until golden brown.
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Ancient Grains Bread (soft & fluffy!)

Ancient Grains Bread

Ancient Grains Bread

To make a 750g loaf. This was delicious with home made peanut butter.

Ingredients

  • 290ml water
  • 2T oil (I use rice bran oil)
  • 1 1/2 tsp salt
  • 2T sugar
  • 3c bread flour
  • 2 T mix of:
    • Linseed
    • Pumpkin Seeds
    • Sunflower Seeds
    • Buckwheat
    • Puffed Quinoa
    • Coconut Thread
    • *You can mix this yourself or Hubbards conveniently sell a Seeds & Ancient Grains Mix
  • 2T milk powder
    • Baby formula also works and has the benefit of fortifying it with added vitamins & minerals!
    • Can replace with Almond Milk powder or Coconut Milk powder.
  • 3 tsp bread improver yeast

Allergies: soy free, egg free, dairy free* nut free.

Directions

  1. Put everything into the breadmaker in order listed. Select Dough only.
  2. When it finishes, select Dough only again so that it goes through another knockdown/rising cycle.
  3. Take out dough, knead for a couple of minutes, and place in bread tin. Let it rise while oven heats.
  4. Heat oven to 220’C.
  5. Bake at 220’C for 10 minutes, then at 180’C for 30 minutes; you may want to lower the oven tray when you turn the temperature down. I also recommend removing the loaf from the bread tin for the last 5-10 mins of cooking to allow even browning along the base.
  6. Bread should sound ‘hollow’ if you take it out of the tin and knock on the bottom.

Note: This will not turn out the same if you simply cook it in the breadmaker (it will be okay but not amazing) because the bread is contained by the size of the breadmaker and you can’t vary temperature and distance from heat.

Tip: A longer rising time will result in fluffier bread. I have sometimes done 4 knockdowns (two lengthy and two short) and 4 rising times meaning that the bread with 4-8 hours of ‘proofing’ before baking. Gluten based bread loves getting knocked around; all that kneading and rising helps to elasticate the dough and allows the gluten + yeast to work together to create tiny air bubbles.

If you’re interested in the chemistry of breadmaking check out this great post from Serious Eats.

Did you know? A commercial bakery will go from start to bag in 3 hours or less when making bread; traditional methods (and sourdoughs) take 18-25 hours. One theory behind rising numbers of gluten sensitivity and celiac disease is our move away to industrialized baking; a longer rising time results in decreased gluten proteins as they break down and change. It’s something to think about if you’re considering decreasing gluten in your diet.

Ancient Grains Bread

Ancient Grains Bread

Sri Lankan Breakfast Roti

 

Makes 10 helpings. These are warm and savoury; leaving out the onion & chilli they can be paired with jam or a chocolate spread instead.

Ingredients

  • 3c flour
  • 1c cool water
  • 1c dessicated coconut (soaked in water)
  • 1T neutral oil (I like rice bran oil)
  • 1/4c finely chopped onions
  • 1/4c finely chopped chillies (optional)

Directions

  1. In a large bowl, combine the flour, salt, oil, and soaked coconut. Add the cup of water slowly until a soft dough forms. If using chilli and onion, add these now. Be careful not to overwork the mixture.
  2. Form the dough into 10 balls of equal size. Gently roll the dough into shape. In an oiled pan, fry in high heat until both sides are brown. Be careful not to overcook (like I did!), it should be soft rather than hard.

Allergens: soy free, dairy free, egg free, peanut free, tree nut free.

Source: M. Tharaneetharan, World Concern, Sri Lanka.

Fruit Crumble (allergy free!)

Gluten free fruit crumble

Gluten free fruit crumble

Looking for something easy to make for the family over Easter? Why not try old fashioned fruit crumble? Warm, delicious, comforting, and the leftovers also make a great breakfast. This recipe is a bit of a twist on an old classic as it is free of gluten and other key allergens.

Ingredients

  • 3-4c stewed fruit
  • Brown sugar
  • Cinnamon
  • Ginger
  • Allspice

Topping

  • 1c rolled oats
  • 1c superfine rice flour / plain all purpose flour
    • 1/4 tsp guar gum or xanthan gum if using gluten free rice flour.
  • 1/2c cornmeal (polenta)
  • 150g Nuttelex (allergy free vegan spread) / margarine / butter
  • 2 tsp Baking Powder
  • 3-4T honey, or brown sugar, or maple syrup.

Optional:

  • 1/2c finely grated carrots
  • 1/4c almond slivers
  • 1T ground linseed
  • 1T chia seeds

All extra ingredients that I would like to try in the topping! (Though I don’t think I’d add all at once).

Allergies: dairy free, soy free, gluten free, egg free, nut free.

Stewed Fruit

Some fruit does need to be stewed before being used in the crumble; these are mainly harder fruits like apples. You can chop apples up finely, add a little water, and cook them quite quickly using a microwave steamer.

If you have a food processor then it’s easy to blend fruit before putting it in the crumble dish. You’ll still need to stew fruit like apple but the food processor will help get them smooth. You can also put tinned fruits straight into the food processor and soft fresh fruits like feijoas.

Fruit crumbles are a great way to use up leftover fruit (like those apples that your toddler took ONE bite out of). For this crumble I used: 1 1/2 apples, a handful of sultanas, most of a 400g tin of apricots in juice, and a big bunch of fresh feijoas.

Serve with

Depending on allergies and budget, this is delicious hot and cold.  You could serve it with things like:

  • Whipped cream
  • Custard (can be made with almond milk)
  • Berry yoghurt
  • Ice cream (can use coconut yoghurt)

 

Directions

  1. Prepare fruit. Cook and stew the fruit if required; consider blending the fruit in a food processor.
  2. Pour the fruit into a cooking bowl (i.e. a Pyrex cooking dish or a silicon cake tin).
  3. Mix in sugar and spices. Remember that it’s easy to add more but you can’t take any out! I suggest starting with 1T brown sugar and a pinch of each of the spices. Keep adding until it is to your liking. Keep in mind that sweet fruits (like strawberries) may need some lemon juice to balance the flavour whereas acidic fruits (like feijoas) may need more sugar. There is also some sweetness being added to the topping so the fruit doesn’t need to be overly sweet.
  4. Mix all of the topping ingredients together. (I used the food processor again!). It should turn into a malleable topping that you can roll into balls in your hands and then squish and place over the fruit.
  5. Bake in a pre-heated oven at 190’C for approx. 25 mins.

Egg in a hole

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Eggs in a hole. Such an easy recipe but one I’ve only discovered recently.

Ingredients

  • Egg (can be gluten free bread)
  • Butter (or dairy-free spread)
  • Bread
  • Optional: Salt & Pepper to taste. Chopped chives. Grated cheese.

Allergies: soy free, dairy free*, peanut free, tree nut free.

Directions

  1. Butter the bread and cut a rectangular window out of the middle.
  2. Heat frying pan (or skillet) and pop both pieces of bread in butter side down. Add a little butter into the ‘window’ and wait for it melt.
  3. Crack an egg into the ‘window’.
  4. Let it cook until the egg white has firmed up and then flip. Also flip your little cut out bread.
  5. Cook for a bit longer so the egg white is firm (you may want the yolk runny).
  6. Serve with any seasonings that you want. The cut out bit of bread is delicious and crunchy and can also be dipped into runny egg yolk.

 

Yes you can! Allergy friendly pancakes

I did a post a while back about Yes you can allergy friendly baking mixes. We’d tried their Cinnamon Apple muffins and Chocolate Orange Zest cake, now we’ve tried their Buckwheat Pancakes.
Allergies: soy, dairy, gluten, egg, peanut, and tree nut free.

They’re really easy to make (just add water and shake to make up the mix) and are already sweetened so don’t need too much in the way of toppings. Both Miss 2 and I approved. We used whipped cream and frozen berries; they would also be great with freshly sliced banana and honey.