Yes, I have posted about pancakes before. The buckwheat recipe I posted recently is still a favourite here, however, I wanted to revisit the recipe I posted a little while back for regular pancakes (pikelets). When I visited the UK in 2016 I realised that the Orgran No Egg egg replacement powder is not as readily available as it is here in Australia so I wanted to see if I could make pancakes with another substitute. I’m going to try applesauce at some stage as a substitute but I know that mashed banana is also used as an egg replacement. I tried it yesterday and it worked fine. All of the other ingredients are the same as in the original recipe but I’ve re-posted it here for convenience. There is also a flax egg alternative if you don’t have or can’t eat bananas.
300 g gluten-free self raising flour
1/2 teaspoon bicarbonate of soda (baking soda)
1 mashed well ripened banana (medium size)* see flax alternative below
350 ml milk of choice (rice/coconut milk for dairy-free or regular milk if not dairy-free)
2 teaspoons white vinegar
20 g melted Nuttelex (or other dairy-free margarine, or butter if not dairy-free)
- Sift all of the dry ingredients together.
- Mix the vinegar and melted Nuttelex with the milk and mashed banana and add to the dry ingredients.
- Use electric mixers to mix well.
- Heat a non-stick frypan, pancake maker or pie maker and spray with olive oil.
- Add spoonfuls of the mixture and allow to cook until bubbles form at the surface then flip over to cook on the other side.
- Allow to sit in a stack on a plate for 5-10 minutes before eating (this allows the inside to cook further – otherwise it can be a little doughy on the inside).
- Add the Nuttelex/butter to the Bellini bowl and mix speed 1, 60 C for 3 minutes or until melted.
- Add the milk, banana and vinegar to the bowl.
- Add the flour then the bicarb. soda on top.
- Mix at speed 6 for 10 seconds. Scrape down and repeat if needed.
Tip: You may need to add a little more milk to the mix depending on which milk you use. For coconut milk, I find it needs a little more than with rice or dairy milk. If the mix doesn’t drop onto the frypan easily, add a tablespoon (20 g) at a time and mix until it looks right.
I cook mine using a Kambrook Pancake maker and use 1/4 cup of mixture. I preheat the maker then open up and spray with olive oil. I then add the mixture into the deep side and leave the maker open and allow it to cook. When the bubbles start breaking on the top, I close the lid and flip them over to the other side of the maker. I then open it up and spray the deep holes and add more mix while the first two are cooking on the other side. The instructions tell you to close the lid but I find that this compresses the pancakes and makes them doughy inside.
*An alternative to the banana is to use 6 teaspoons of flax meal and 80 g of hot water. Mix together and allow to gel for 10 minutes before using in the mixture.
Making fudge has had a bad history for me. When I was 14 I tried to make chocolate fudge. The recipe said to take it off the heat at a certain point, add butter and then beat it hard with a wooden spoon. I was a bit too enthusiastic with the wooden spoon and a pile of very hot fudge slopped out of the saucepan and onto my bare leg (I was wearing shorts). My father scooped me up in his arms and put me in the bathtub and had the cold water on immediately, but I still had a nasty burn. Thankfully there was no scarring but ever since I’ve been wary of piping hot things on the stove. A few years ago I made a caramel fudge in my Bellini but last night I decided to try a chocolate fudge on the stovetop. I wanted to make it vegan as I’m taking it to friends tomorrow who can’t have dairy or gluten. It’s worked out fine but if you try this please be very careful and also I’d suggest not having young children around your feet while making it as it needs careful attention and you don’t want the risk of them grabbing the saucepan. I started with a non-vegan recipe and converted it using coconut milk and Nuttelex. Here it is:
400 g white sugar
45 g cocoa powder
235 g coconut milk
55 g Nuttelex (or other dairy-free margarine)
1 teaspoon vanilla extract
- Grease a square 20 x 20 cm tin/dish with Nuttelex (I used an oven-safe glass dish). Measure out the Nuttelex and vanilla extract into a small bowl.
- Add the sugar to a large saucepan and sift the cocoa on top. Add the milk and stir to combine. Try not to get the sugar up the sides of the saucepan as it will affect the smoothness of the fudge if the sugar crystallises out.
- Put on a high heat to bring to the boil, stirring often. Once boiling, turn down the heat to a medium level which will keep it boiling. On my electric stove top I have levels 1-6. I turned it down to level 3.
- Use a candy thermometer to measure when the mixture is at 115 C. This took quite a while – I estimate 15-20 minutes. If you don’t have a candy thermometer, test by putting a drop of the mixture into a glass of cold water. It will form a soft ball when ready.
- Remove from heat and add Nuttelex and vanilla extract. Beat with a wooden spoon until the fudge loses the glossy look. Please be careful!
- Pour into the tin and allow to cool before cutting up. Cut the squares quite small as the fudge is very rich and it could be quite devastating our waistlines!
A couple of years back on a Facebook thermocooker page this recipe for doughnut muffins went viral with everyone cooking them up. They are very yummy but the good news is that they can be made gluten-free and vegan easily. I’ve modified the recipe and upsized it to make 12-14 muffins which suits our household. You also don’t need a thermocooker to make them. I’ve used apple puree/applesauce to replace the egg, but No Egg replacement powder also works well. I have also used coconut milk for the milk. I think they would taste lovely with some chopped apple in them so that might be a future try. Eaten warm, these are fantastic. If you have any leftover, just freeze and reheat in the microwave and they will still taste good. Here’s the recipe:
300 g gluten free plain flour
2 1/4 teaspoons baking powder (make sure it’s gluten-free)
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
240 g caster sugar
360 g rice milk (or coconut milk or dairy milk if you can have it)
100 g light flavoured oil (I use sunflower or canola)
60 g applesauce/apple puree (or you could use 60 g water + 1 1/2 teaspoons of Orgran No Egg powder)
Topping: Approximately 30 g of melted Nuttelex (or other dairy-free margarine) or butter (if not vegan and can have dairy), cinnamon sugar (I never measure this, I just add a couple of tablespoons of sugar to a bowl and stir through a teaspoon of cinnamon and add more of less of each until it looks right)
- Add all dry ingredients to a bowl (or thermocooker) and mix well. In a thermocooker press pulse a couple of times to mix.
- Add the wet ingredients and mix well with beaters or on a thermocooker use speed 6, 10 seconds and then scrape down the bowl and then speed 6, 6 seconds.
- Cook in muffin tins at 160 C (fan-forced oven) or 180 C (conventional oven) for approximately 20-25 minutes or until a skewer inserted in the centre comes out clean. The mix makes 12-14 muffins.
- After a few minutes tip the muffins out of the tins. Dip or brush the tops with melted Nuttelex and sprinkle with cinnamon sugar. I put the cinnamon sugar into a shaker and shake on top.
I’m both British and Australian so I’ll be patriotic to both my birth country and my home county and do a couple of posts with traditional British and Aussie recipes made allergy free. First up, the lamington. For those who have no idea what these are, they are basically meant to be a square of sponge cake coated all over (underneath too) with chocolate icing and rolled in desiccated coconut. With making them allergy free, the cake isn’t quite the traditional sponge, but my family who have no allergies tell me they prefer them to the shop bought ones. I think this is because I tend to put a thicker layer of the chocolate icing around the cake. I used an adjustment of my basic cake recipe and doubled it to make a large batch. There is never any point in making a single batch here as they disappear quickly. They freeze and thaw well, even with the icing on. Here’s the recipe:
370 g gluten-free plain (all purpose) flour
2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon salt
450 g sugar
60 g corn cornflour
500 g coconut milk
150 g oil
40 g white vinegar
4 teaspoons vanilla extract
280 g icing sugar (make sure it is gluten-free)
48 g cocoa
85 g hot water
coconut for rolling
- Grease and line a baking tray. For this double batch, I used a tray measuring 35 cm x 24 cm. Preheat the oven to 160 C fan-forced or 180 C conventional.
- Place the dry ingredients into a bowl and mix well.
- Mix the coconut milk, vanilla, vinegar and oil together in a separate bowl then add to the dry ingredients.
- Use electric beaters to quickly whisk the ingredients together. The flour needs to be incorporated but as soon as it’s mixed place into the baking tray and cook for approx 45 minutes or until a skewer inserted comes out clean.
- Allow the cake to cool thoroughly then wrap well in plastic wrap and freeze until firm.
- For the icing, sift the icing sugar and cocoa into a bowl and add the hot water. The icing needs to be runny enough to coat the pieces. Place the coconut on a plate
- Remove the cake from the freezer and cut into the desired size. For these, I made them into finger size pieces, but traditional lamingtons are square.
- Place the cake into the icing and use a spoon to coat them all over. Allow the excess to drip off then place into the coconut and coat the pieces all over. Place on a plate or tray and put into the freezer or fridge to firm up. Store in the fridge or you can freeze them to thaw at a later time.
Tips: Don’t be tempted to coat the cake if it is not frozen first as it will tend to fall apart in the icing mixture. You may need to add a little extra hot water to the icing if it is not runny enough.
A friend recently asked me if I could give advice on adjusting a cake recipe to make it gluten and dairy free. This was really easy to adjust and super easy to make. I’m not a huge fan of fruit cake but I liked this and my hubby (who loves fruit cake) was very pleased. Here’s the recipe:
300 g gluten-free self raising flour
1 teaspoon gluten-free baking powder
600 g dried fruit (I used sultanas as that’s what I had in the cupboard)
600 g milk of choice (I used coconut and almond milk, but just use coconut milk alone if there is a nut allergy to consider)
2 metric tablespoons (8 teaspoons) of oil of choice (I used canola)
- Mix the flour, baking powder and dried fruit together in a large bowl.
- Add the milk and oil and mix well to combine.
- Place into a greased and lined 20 cm square cake tin.
- Cook at 160 C fan-forced (180 C conventional) oven for approximately 60 minutes. Check with a skewer to see if it’s cooked. It’s better to be a little under rather than overcooked and dry.
- Cool and cut into slices. Eat with butter (or dairy-free butter) if desired.
I’d suggest freezing leftover cake as it tastes good for a couple of days but then will dry out.
I’ve been trying for a while now to make a whole orange cake that is allergy free but it is a challenge without eggs and gluten. Today I decided to work around my basic allergy free cake recipe to include an orange and it works! I’ve included a picture of the cut cake so that you can see the crumb is nice and not gooey and dense like disasters I’ve had in the kitchen before. Here’s the recipe:
1 whole orange (weigh the orange and add water to make 250 g altogether – today the orange weighed 215 g so I added 35 ml of water to the orange in the processor)
185 g gluten-free plain (all purpose) flour (I use Aldi or Orgran)
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
215 g caster sugar
30 g corn cornflour (*not* wheaten cornflour)
20 g white vinegar
2 teaspoons vanilla extract
- Preheat the oven to 160 C (fan-forced) or 180 C (conventional). Grease a bundt tin.
- Add the orange (quartered) and water (to make 250 g altogether) to a food processor/blender or thermocooker (I use a Bellini Intelli) and process until blended. On the Bellini I used speed 8 for about 10 seconds.
- Add all the other ingredients to the processor and mix well. I used speed 8 for 10 seconds on the Bellini. You may need to scrape down and repeat.
- Pour the mixture into the bundt tin and cook until it bounces back when touched or a skewer inserted into the cake comes out clean. Mine took about 35 minutes in my oven.
- Ice if desired.
- I sifted about 100 g of icing sugar into a bowl and added 15 g of melted Nuttelex (or butter if you can have it) and added enough orange juice to make a runny icing to pour over the cake. You can also omit the Nuttelex/butter and just have icing sugar and orange juice mixed together until it is at the consistency you desire.
The weather is only just starting to cool down here in Queensland, but we decided that a hot pudding would go down well last night. I made it with butter and lactose-free milk as I had guests who were lactose intolerant, but it would work fine with dairy-free margarine and rice milk (or coconut milk) for those with dairy allergy. I forgot to take a picture, but will add later when I make it again.
For the pudding:
190 g gluten-free self raising flour (I use Aldi Has No flour or Orgran)
1 heaped teaspoon Orgran No Egg powder (overseas use EnerG or similar)
45 g brown sugar
165 ml suitable milk (use rice/coconut milk for dairy-free)
100 g melted Nuttelex (or use butter if not dairy-free)
55 g golden syrup
For the sauce:
90 g brown sugar
12 g cornflour
55 g golden syrup
375 g boiling water
- Melt the Nuttelex/butter in a saucepan with the golden syrup until melted together. Allow to cool to room temperature.
- Mix the flour, brown sugar and No Egg powder together in a mixing bowl.
- Add the milk and the melted Nuttelex/golden syrup mix and mix well with electric beaters.
- Place into a pudding dish. Mine was an oven safe 20 cm square glass dish.
- Combine the brown sugar and cornflour well in a small bowl then sprinkle evenly oven the top of the pudding.
- Add the boiling water to the golden syrup and mix well. Pour over the back of a large spoon evenly onto the pudding.
- Bake at 160 C (fan-forced) or 180 C (non-fan forced) for 45 minutes.