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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How to make a vegan chocolate spread that is allergy free and tastes amazing!

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting. I use Nuttelex + coconut milk to make a vegan, allergy free frosting that tastes amazing!

If you have a child with food allergies then you may find it difficult to source safe versions of products like Nutella. Alternatively, you may have a child attending a nut free kindergarten or school in which case Nutella isn’t permitted (as it contains hazelnuts). If you want to use a treat spread, for school lunches or parties, then this recipe will help you make your own!

Ingredients

  • 115g allergy friendly spread like Nuttelex (buttery taste)
  • 2 cups icing sugar
  • 1/2 cup Dutch Cocoa Powder
  • 1/2 tsp vanilla essence
  • 1 – 5 Tbsp  coconut milk

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

Directions

  1. Whip the Nuttelex.
    • I like to use the food processsor (with a plastic beating tool rather than the metal cutting one).
  2. Sift in the cup icing sugar, and cocoa powder. Add the vanilla and 2 Tbsp milk.
  3. Beat until smooth.
    • I like to pulse it slowly in the food processor.
  4. Mix in more coconut milk, 1 Tbsp at a time, until you have a good thick smooth consistency.
  5. Store in an airtight container in the fridge.

Easy Banana Muffins (or Banana Cake) that can be made vegan and allergy free!

Banana cupcakes & gingerbread spice cookies

Banana cupcakes & gingerbread spice cookies. Made vegan and allergy free.

Banana cake has long been one of my nemesis; I just haven’t had the knack. I’m so glad to have finally found a recipe that works! It also has the wonderful bonus of being dairy, egg, soy, and nut free! I have also made it gluten free 🙂

Ingredients

  • 2 mashed / pureed ripe bananas*
  • 5 Tbsp neutral oil (I use rice bran)
  • 1/2 cup water + 1/2 cup water
  • 1 1/2c plain flour (or Healtheries Gluten Free Bread Mix).
  • 3/4c sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 Tbsp vinegar (I use apple cider)

Tip: The riper the bananas, the better this will work! As the bananas ripen they convert starch to sugar. Really ripe bananas will mash more easily, be sweeter, and have a more intense banana flavour.

Gluten Free: You can, of course, use a different gluten free flour! The reason that I’ve listed that one is because it contains guar gum but no raising agents (as the recipe includes those). You could, for instance, substitute superfine rice flour and add guar gum. Personally, I don’t use xanthan gum as it can be grown using soy as a base. You may need to experiment a little with gluten free flours to get the cake just right (you may want to start with muffins as it’s easier to tell when they’re cooked). Keep in mind that gluten free baking is often moister, denser, and may require a longer baking time.

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

Directions

  1. Preheat oven to 180’C and prepare muffin trays / cake tin.
  2. Mash your bananas until you have a smooth texture. Tip: A food processor can do this quickly for you but you’ll want to do the actual mixing by hand.
  3. Mix in the oil and 1/2 cup water.
  4. In a separate bowl, sift the flour, sugar, baking powder, baking soda, and salt.
  5. Add the wet ingredients (banana, oil, water) to the dry ingredients. Add the vinegar.
  6. Stir till just combined. (Slowly add additional water if required).
  7. Quickly get into cupcake cases, muffin trays, or cake tin, and pop in oven.
  8. Bake until skewer comes out clean. Approximately 12 – 15 mins for muffins and 30-40 mins for cake.

Icings: Check out these ideas for completely natural icings that don’t use any artificial additives and are easy to make.

Tips: I’ve made this recipe several times. Lessons learned: using the plastic batter-stirrer-attachment-thingy for the food processor makes for a denser end product (so does over stirring by hand); the rising effect that you get from the vinegar + baking soda means that you want to get this into the oven quickly (instead of having a lengthy sidebar with your toddler about how baking is really just chemistry in the kitchen).

Gingerbread / Spice Cookies (Allergy Free)

Gingerbread cookies

Gingerbread cookies

Ingredients

  • 2 cups plain flour (I have also used Healtheries GF Bread Mix)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 150g butter or allergy free spread (I use Nuttelex)
  • 3/4 cup brown sugar
  • 2 – 3 Tbsp Maple Syrup or Golden Syrup
  • Drop vanilla
  • Pinch salt

Note: These make a light more-ish spices gingerbread cookie (as opposed to one denser and chewier). Maple syrup will provide a more delicate flavour, golden syrup a more traditional one. The flavour notes are easy to experiment with, you can add more ginger and a pinch of nutmeg. I’ve made these a lot as my daughter loves them and this is her favourite combination.

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

Directions

  1. Cream ‘butter’, sugar, maple (or golden) syrup, and vanilla.
  2. Add flour, baking soda, baking powder, salt, and spices.
  3. Knead everything together. It will gradually turn from breadcrumbs to a soft cookie dough. Add a little water if you need to but just a tablespoon at a time.
  4. Refrigerate for 30 – 60 mins. You can leave it in a ball or roll it out. It’s tempting to try cutting it but (and I speak from experience) it doesn’t work very well at room temperature.
  5. Preheat oven to 180’C while rolling out the cookies.
  6. Place cookies on a baking sheet / lightly oiled baking tray.
  7. Bake for 12-15 mins.
  8. Take out from oven and allow to cool briefly before placing on cooling rack to continue cooling.

Tip: If you want a fancy (and easy) dessert reserve some of the cookie dough. Serve balls of French vanilla ice cream with little balls of cookie dough and a warm gingerbread cookie.

Note: These cookies are soft coming straight out of the oven and will harden overnight. They are delicious either way. They also freeze well.

Gingerbread cookies with chocolate icing

Gingerbread cookies with chocolate icing

Butter bean dip

butter bean dip

Butter bean dip

This is a great way to use up leftover Butter Beans with Butter & Garlic. Serve it with freshly made bread, rice crackers, pita chips etc.

Ingredients

  • Sauteed butter beans with butter (or rice bran oil) & garlic
  • Natural greek yoghurt
  • Lemon juice (or a pinch or citric acid)
  • Optional: fresh herbs like parsley, chives, coriander.
  • Optional: for a Moroccan style dip: add 1 tsp ground cumin, 1 tsp paprika, and garnish with dukkah.

Note: Most of the ingredients for the dip have already been included when you cooked the beans; the flavour of the dip will be impacted by which optional extras you cooked with the beans (i.e. leek, shallots etc.)

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

Directions

  1. In a bowl, mix natural greek yoghurt with a teaspoon of lemon juice (or a pinch of citric acid).
  2. Mash the beans.
  3. Mix the bean mash into the yoghurt mix.
  4. The dip is tangy with smokey notes. You can adjust the flavour, if desired, by slowly adding any of the following: lemon juice, olive oil, salt, maple syrup, chilli.
    • Just remember that it’s easy to add more of something but much harder to balance if you put too much of something in!
  5. Garnish with fresh herbs and serve with freshly made bread, rice crackers, pita chips etc.

Tip: You can fork mash these for a rustic blend or pop everything in a food processor to get it smooth.

Butter Bean Dip

Butter Bean Dip (rustic blend)

Baked Meatballs (easy to make)

Baked Meatballs

Baked Meatballs & Onion Rings

I haven’t made meatballs in the past; for some reason I thought they would be really tricky to make. I found these to be super easy and have now made them both in passata and oven baked. The two cooking styles create different textures – if you cook in oven they will be drier and denser (good to dip in an accompanying sauce) whereas meatballs cooked in passata they will have a softer, moister mouthfeel. Both ways are great!

This recipe will make a big batch of meatballs so feel free to halve it if desired (or to cook half in oven and half in passata to enjoy both styles!)

Tip: Baked meatballs are really just little round sausages (a great way to market them to toddlers) so they are easy to play around with flavours. Why not try Lamb & Cumin, Chicken & Cranberry, or Pork & Apple instead of the traditional Beef & Onion!

Ingredients

Meatballs

  • 150g breadcrumbs / gluten-free breadcrumbs / cooked quinoa
  • 3/4c milk / almond or rice milk
  • 600g beef mince (ground beef)
  • 1 small finely chopped onion
  • Optional: 1/2c parmesan cheese (powder or finely grated)
  • 1T ground chia seeds
  • Salt & pepper
  • Parsley (dried or finely chopped fresh)
  • Chives (dried or finely chopped fresh)
  • Garlic (dried granules or crushed fresh garlic)

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

Directions

  1. Preheat oven to 180’C.
  2. Soak the breadcrumbs in the milk until the liquid has been absorbed.
    • If you’re using cooked quinoa instead: put the quinoa in the mixing bowl for the next step and add the milk after the other ingredients are roughly combined (you may not need to add all the milk).
  3. In a large mixing bowl, add all of the meatball ingredients (including the soaked breadcrumbs). Mix until combined. The mixture will be a little sticky but should be thick and not overly wet.
  4. Lightly oil your hands and roll meatballs; I like to do lots of small ones (approx. 2T of meat mix). Sit the rolled meatballs on a sheet of baking paper (on an oven tray).
  5. Bake for 18-25 minutes (or until no longer pink in the middle).
  6. Serve as a snack with a dipping sauce, or serve with pasta sauce and spaghetti, gluten-free pasta, or rice noodles.

Gluten Free Berry Muffins

Gluten Free Berry Muffins

Gluten Free Berry Muffins

I love experimenting with gluten free flours. This is a different recipe again from the gluten free Vanilla Cupcakes and moist Chocolate Cupcakes. I was really stoked as Miss 2 kept asking for more of the mini ones and her playdate didn’t notice they were gluten free!

Like most gluten free baking, these are best served same (or next day); I free flow the rest in the freezer and pull them out as needed.

Ingredients

Group 1

  • 1 cup hot water
  • 1/2 cup neutral vegetable oil (like Rice Bran oil)
  • 1 egg
  • 1 tsp vanilla
  • Generous pinch ground cinnamon

Group 2

  • 3/4 cup sugar
  • 1 cup superfine white rice flour
  • 1/2 cup garbanzo flour (also called chickpea flour)
  • 1/4 cup oat flour
  • 1T sweet (glutinous) rice flour
  • 1/4 cup cornstarch (cornflour)
  • 1/2 tsp guar gum
  • 1/2 tsp Baking Soda
  • 1/2T Baking Powder
  • 1/2 tsp salt

Other ingredients

  • 1/3 – 1/2 cup frozen berries
    • I recommend raspberries and blueberries.
  • Raw unrefined coconut sugar

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

Directions

  1. Preheat the oven to 180’C.
  2. Whisk together the ingredients in Group 1. This helps to aerate the mix. You can use a stick blender or I used the food processor (with a plastic mixing attachment, not a metal cutting blade!).
  3. Sift together the ingredients in Group 2.
  4. Mix the combined dry ingredients into the whisked liquid.
  5. Prepare the frozen berries and mix in gently.
    • Raspberries crush really easily into tiny teardrops (which provide a pretty pink speckled effect when baked); blueberries are already a good size; boysenberries are large enough to need cutting in half.
  6. Pour into cupcake / muffin trays.
    • I made 6 large and 12 mini cupcakes.
  7. Preheat the oven to 180’C. The mixture will thicken slightly while the oven heats.
    • The mix will appear very runny compared to a gluten mix – the rice flour and cornstarch will cause it to thicken as it cooks.
  8. Bake at 180’c for approx. 25-35 mins or until cooked.
    • I found the mini muffins took 25 mins and the normal ones took 35 mins.

 

Icing 

I liked these with dusted with coconut sugar. I pulled them out of the oven after approx. 15 minutes (once they had risen), dusted with coconut sugar, and then placed back in the oven to finish baking.

I also have recipes for other icings that don’t use any artificial colours, glycerin, additives etc.

Moist & delicious Chocolate Cupcakes (gluten free!)

I love chocolate. I’ve posted a few chocolate recipes like the Crazy One Dish Chocolate Cake and the Chocolate Irish Potato Cake, and I’ve posted some make-from-scratch gluten free recipes like the Vanilla Cupcakes and the all natural pink berry flavoured icing. I wanted to play around in the kitchen with some different gluten free ingredients and make a wonderfully chocolatey and moist cupcake that also wouldn’t be packed with sugar – I prefer to balance my cakes so there’s more chocolate flavour in the cake and then extra sweetness in the (optional) icing. Miss 2 loved these with all natural peppermint icing or the Chocolate Buttercream icing (dairy free).

Ingredients

Group 1

  • 1 cup hot water
  • 1 tsp instant coffee powder
  • 1/2 cup neutral vegetable oil (like Rice Bran oil)
  • 1 egg
  • 1 tsp vanilla
  • Generous pinch ground cinnamon

Group 2

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

Directions

  1. Preheat the oven to 180’C.
  2. Whisk together the ingredients in Group 1. This helps to aerate the mix. You can use a stick blender or I used the food processor (with a plastic mixing attachment, not a metal cutting blade!).
  3. Sift together the ingredients in Group 2.
  4. Mix the combined dry ingredients into the whisked liquid.
  5. Pour into cupcake cases (makes about a dozen). Bake at 180’c for approx. 25-30 mins or until cooked.
  6. Allow to cool before icing. (We liked combining these with an all natural peppermint icing!).

 

Icing 

The icings that I use don’t have any artificial colours, glycerin, additives etc.

Gluten Free Pina Colada Cookies

Gluten Free Pina Colada Cookies

Gluten Free Pina Colada Cookies!

These Gluten Free Pina Colada cookies (UK/USA)  are a light fluffy cookie that I don’t think most people realize are gluten free when eating them! They use the Gluten Free Vanilla Cookie recipe as a base but the variations make this a moister cookie (as well as tasting of the sunny tropics). These are very welcome to add a bit of sunshine to a cold winter day and also make a great tropical treat for birthday parties!

Ingredients

  • 1/2 cup superfine white rice flour
  • 1/2 cup Healtheries Gluten Free Bread Mix
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 cup sugar
  • 3 Tbsp butter or allergy-free spread (i.e. Nuttelex)
  • 1 egg (whisked) or egg replacement.
  • 2 Tbsp greek yoghurt / coconut yoghurt / coconut milk
  • 1/4 cup dessicated coconut
  • 1/4 cup pineapple (crushed and drained)

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

Directions

  1. Cream the ‘butter’ and sugar. Mix in the egg.
  2. Mix in the rice flour, GF bread mix, baking powder. baking soda, yoghurt, coconut, and pineapple.
  3. Spoon out onto lightly oiled baking tray and flatten slightly.
  4. Bake at 180’C for approx. 15-20 mins (or until golden brown).

Makes approximately 12 cookies.

Note: There are several reasons that I choose to use the Healtheries Gluten Free Bread Mix instead of the Healtheries Gluten Free Baking Mix.

I prefer to use guar gum in my recipes and avoid xanthan gum; the latter is artificially derived and is often grown on an allergenic base (such as corn, soy, or wheat).

I like to control the rising agents in my baking so that I can tailor them to each recipe.

Frugality! The Bread Mix can be used to make both Gluten Free Bread and Gluten Free Baking whereas their Baking Mix can only be used for baking.

Choko Pikelets (apple pie style!)

Choko pikekets (apple pie style!)

Choko pikekets (apple pie style!)

I posted earlier about why choko are awesome and such a versatile vegetable; as well as being nutritious they are also cheap, easy to grow,  and low in natural food chemicals (amines, salicylates, glutamates) which makes it suitable for sensitive guts, and those following a RPAH Failsafe diet (often useful for allergy sufferers).

It easily takes the place of fruits like apple or pear which means it’s a great way of adding a vegetable into your baking! Miss 2 loved these apple pie style Choko Pikelets and kept asking for more!

I’ve kept the spices mild but you can definitely play around with them to suit your palate! Try increasing the cinnamon to 1 tsp, or adding 1/2 tsp ground ginger, a pinch of nutmeg, a pinch of ground cloves, or a combination of these!

Ingredients

  • 1 cup plain flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Pinch salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 2 Tbsp maple syrup + 1 Tbsp brown sugar, or, 1/4 cup white sugar.
  • 1/2 cup grated fresh choko
    • Just like grating potatoes, a lot of water comes out. Pat the grated choko dry before use.
  • 3/4 cup milk (can use almond or rice milk)

Note: Other names for choko include – chayote, sayote, labu siam, seemai kathrikai, Buddha’s Hand Melon, lóng xü.cài, ishkus, इस्कुस, স্কোয়াশ, Bangalore brinjal, chou chou, pipinola.

Tip: Although the recipe is gluten based, you can easily use Nana’s Yummy Gluten Free Pikelets and just add the choko + spices.

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

Directions

  1. Whisk the egg and 1/2 cup milk until frothy.
  2. Combine the dry ingredients.
  3. Stir in the choko. Then mix in the frothy egg + milk mixture.
  4. Slowly mix in the additional 1/4 cup milk until you have a smooth consistency.
  5. Allow mixture to stand for a few minutes.
  6. Heat a non-stick frying pan over medium heat. Wait until it is hot and then brush with butter or allergy-free spread (like Nuttelex).
  7. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
  8. Turn over and cook other side for 1 minute until golden.
  9. Allow to cool and serve with butter / spread and honey or jam.