LITE APPLE BERRY PANCAKES

October 22, 2016 / Lyn Jones / 0 Comments

Makes about 16

2 egg-whites plus 1 egg
1/2 cup apple sauce
1/2 cup water
1  1/2 cups SR
1/2 cup SR wholemeal flour
1 tsp BP
cooking oil spray
strawberries and mint sprig to serve

SAUCE:
1 punnet 250g strawberries – chopped
2 Tab orange juice
1 Tab sweetener

1.Combine all eggs, apple sauce, water & yoghurt in a bowl. Whisk until combined.

2.Sift drys into a large bowl, then make a well in centre. Gradually stir in apple mixture until batter is smooth. Stand mixture while preparing Sauce.

3.SAUCE: Blend all the ingredients until smooth.

4.Spray non-stick pan with oil then pour 1/4-cupfuls of batter into pan. Cook until bubbles appear on the surface. Turn over; cook until browned.

5.Serve pancakes topped with Sauce; garnish with strawberries and mint sprig.

Strawberry, Tangelo and Almond Syrup Cake

September 30, 2016 / Lyn Jones / 0 Comments

A beautiful cake that is great served warm fresh out of the oven or when cooled. This recipe is also gluten free!       Tip: this cake is very moist so keeps well for 2–3 days, covered.

strawberry-tangelo-and-almond-syrup-cake-gf

Ingredients

1 x 250g punnet Victorian Strawberries, washed and hulled
Juice (~ ¼ cup) and zest of 1 tangelo (this can be substituted for orange)
1 cup caster sugar
3 eggs
300g almond meal
Topping:
Juice (~ ¼ cup) and zest of 1 tangelo (this can be substituted for orange)
1 cup additional caster sugar
1 x 250g punnet Victorian Strawberries, washed and hulled

Method

  1. Preheat oven to fan 165°C. Slice strawberries and place in a small saucepan with tangelo juice and zest. Bring to the boil, simmer for 2 – 3 minutes then remove from the heat. Using a stick blender, puree the strawberry mix.
  2. Whisk the sugar and eggs in a mixer until pale and creamy (6 -8 minutes), then fold in the almond meal and cooled strawberry mix.
  3. Pour into a lined 22cm loose bottomed cake pan, and bake for 1 hour or until golden and set. Allow to cool slightly in the pan. Run a knife around to loosen the edges, then invert onto a serving plate.
  4. Combine remaining juice and caster sugar in a small saucepan, cook until sugar dissolves and syrup thickens. Add zest and remaining sliced strawberries, cook 2 minutes and cool slightly.
  5. Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.
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