Failsafe Sweets
9. Pancakes/Waffles
Banana Pikelets
Basic pancake/waffle mix GF, EF, DF
Buckwheat panackes
Rice and tapioca waffles
Carob cashew spread
Cashew paste
11. Sweets
Pancakes/Waffles
BANANA PIKELETS:* (MODERATE AMINES)* GF
1 ripe banana
1 cup rice flour
1 teasp. wheatfree baking powder
1 egg or egg replacer
pinch of salt
1/4 -1/2 cup of milk or milk alternative (soy etc)
Mash the banana in a bowl.
Add the other ingredients to the bowl, except the milk.
Combine with the banana.
Gradually add the milk until the right consistency...runny, but still quite thick.
Heat pan and cook as usual for pikelets.
Remember...this is not failsafe because of the banana.
BASIC WAFFLE/PANCAKE MIXTURE SUITABLE FOR THE ULTRA SENSITIVE GF EF DF
Rice flour
Enough rice/soy milk to mix to a batter
Sugar to taste
Cook in waffle maker for 5 minutes on highest setting
Jenny S
My other discovery is that it is quite possible to make an eggless buckwheat
pancake from buckwheat flour with a little tapioca starch to make more
glutinous, a pinch of salt and sufficient water to make a runny pancake mix.
Cook in a little oil in a heavy based pan. Turn pancake when you see bubbles
at least around the edges and it is fairly firm. When cool place filling in
centre eg. lettuce, celery slivers, sprouts and cold meat. Roll up in
pancake and wrap in glad wrap to take out for lunch. I had the thumbs up
with a version of this for my 13 year olds school lunch the other day.
Robin
back to top
2 cups cooked brown rice Mix with water to stirable mixture. Place a ladelful in waffle maker and
Makes 5-6 waffles. As they each take a while to cook do (or get someone else Yes, they are highly transportable and at the moment we often use them in Be careful of your source of tapioca. I use Kings ground tapioca here in NZ This recipe is tough on your waffle maker. I'm on wafflemaker number 4 but
2 cups white rice flour
1 cup tapioca starch
1 teasp oil
salt to taste
cook 8-10 minutes.
I think the key to success is the tapioca starch which is glutinous. You can
decrease it a bit if you like but I like them to turn out a bit gooey in the
middle, particulary if I'm going to freeze them which I often do. After
they've been frozen you definitely need to toast them (or possibly
microwave) to make them nice. It seems to me the oil is necessary to stop
the waffle maker sticking shut! Sometimes when you open the waffle maker too
soon they come apart in the middle. Just close and cook for a further couple
of minutes and they usually come out fine.
to do) while you're doing kitchen tasks.
school lunches. I eat them just plain but they are nice with nuttelex or
butter on them.If I am taking them out for the day and have no way of
reheating them they are nicest made fresh on the day.
You can vary the flours you use, but some are definitely better than others.
Barley flour burns and I think also buckwheat. Maize cornflour and arrowroot
seem fine. Brown rice flour works but the texture isn't as nice. You can
also make them without the cooked brown rice but it gives them a more
wholesome texture and taste.
but initially purchased tapioca starch from an Asian Food supplier (which
was much cheaper). It was labelled solely as tapioca starch but had a
"sweet" scent about it. It was subtle but I got a salicylate type reaction
to it.
so far I've had them all replaced under warranty!
Robin
Spreads
1 CUP CASHEW
1/4 CUP CAROB BUTTONS
1/4 CUP NESTLÉ MELTS
1 TEASPOON CAROB POWDER
1 TEASPOON SUGAR
2 HEAPED TEASPOON'S MELTED BUTTER
COMBINE ALL EXCEPT THE BUTTER IN A FOOD PROCESSOR
UNTIL WELL COMBINED ,THEN ADD THE BUTTER AND MIX
WITH THROUGH WITH A SPOON. STORE IN AN AIR TIGHT JAR.
back to top
2 cups raw cashew nuts
4 tablespoons oil
1 teaspoon salt (or less/more to taste)
Place all the ingredients in food processor/blender and blend until smooth.
Place into jars and store in refrigerator.
back to top
Sweets
60 grams of butter
1/2 tin of condensed milk
1 cup of sugar
1 tablespoon of golden syrup
1 1/2 cups of water
4 drops of vanilla essence
Method:
Put butter, sugar and condensed milk into a saucepan. Bring to boiling point and
stir well for fifteen minutes. Add vanilla essence. Turn out in a flat tin and mark. Cut into squares when cool.
back to top
I also managed to make perfect toffees finally after so many tries!
I used the recipe from Fed Up:
1/2 cup sugar
1/3 cup water
I only stirred it with a wooden spoon until the sugar dissolved and then didn't stir again-I boiled it quite rapidly, as I've found boiling it too slow
makes for candied toffee, then I removed it when it started to go a straw colour-about 15 minutes of boiling. I found a really handy non stick tray in a kitchen shop with 12 round moulds about the size of 20cent pieces-I
greased them lightly with nuttelex and only filled them about 3/4 full and then flipped them out with a plastic knife and they came out like real boiled lollies with a swirly pattern in them from the mould. I also made
some as lolipops with wooden icypole sticks on a flat tray greased with nuttelex and they actually came off without me breaking most of them like I usually do!
Daniel has these as treats for parties etc and I leave a jar at school for
when they have birthdays
Jenny S
back to top