June 28, 2020 / Lyn Jones / 0 Comments
Enjoy this mouthwatering sweet for breakfast or a snack. Kids especially love this plum cake. Serves 8
Ingredients
- 12 ripe prune plums, halved and pits removed
- ¼ cup GF brown rice flour
- 1 Tbsp. GF white rice flour
- ¼ tsp. sea salt • 1 tsp. GF aluminum free baking powder • ¼ tsp. GF bicarb
- ¼ cup water, at room temperature
- 1 Tbsp. agave nectar + 1/2 tsp. pure vanilla
- ½ cup non-dairy milk, at room temperature
- 1 large egg, at room temperature
- For the chia topping ~ Mix together 2 Tab. demerara sugar • 1 tsp. GF ground cinnamon • 1 Tab black chia seeds
Instructions
- In a medium-size bowl mix together flour, sea salt, baking powder and bicarb
- In a separate bowl whisk together water, agave, vanilla, milk, egg and coconut oil. Add to dry ingredients and mix until a batter forms. Spread the batter evenly on an 8 x 12-inch baking pan lined with parchment
- Add plums cut size facing up and slightly press into the dough Sprinkle with chia topping
- Bake for 35 minutes. Cool on a cooling rack
July 4, 2017 / Lyn Jones / 0 Comments
These fritters are fresh and full of flavour. The zucchini and pea can be paired with whatever fresh herbs you have on hand to give it an extra oomph but are also tasty without. They use buckwheat flour so are also grain and gluten free, but you could use any flour you like. I’ve used a mix of almond and coconut flour before too.
I have served them with a poached egg, hot sauce, a dollop of greek yoghurt and a radish, basil and beetroot salad but they also go well with some avocado and feta smash or kale and basil sunflower seed pesto.
Makes 5?
Ingredients
1 egg
1/3 cup milk of choice
1/4 cup buckwheat flour
a pinch each of cumin, cayenne pepper, black pepper, salt and sumac
1 Tbs finely grated parmesan (alt. a splash of balsamic or saerkraat)
170g grated zucchini (squeezed to remove excess water then weighed)
1/2 cup of peas, blanched and very roughly mashed with a fork or spoon
1 spring onion finely sliced
1-2 Tbs of mint/basil/parsley/dill/coriander (optional)
1 tsp oil (rice bran/coconut) to cook
1. Whisk egg, milk, spices, parmesan together, add the buckwheat and continue whisking until smooth. Add the zucchini, peas, onion & herbs and mix.
2.Heat a non stick pan on medium/high heat. Add oil and when hot, spoon in a 1/4-1/3 cup of the mixture for each fritter and cook for 3-4 minutes on each side until golden. Serve!
NOTES: Another recipe says to use potato masher on cooked (frz) peas. Add dill 2 tsp finely chopped together with 2 Tab milk. Serve with tzatziki and tomato-parsley salad. Also used haloumi.