Category: Sweet Treats

Pancakes

Sweet Treat: Pancakes

INGREDIENTS

  • 1 1/2 C gluten free Flour
  • 1 1/2 C Milk
  • 2 Tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg
  • Butter, for cooking
  • Toppings: Drizzle of Maple Syrup (max of 50g for green FODMAP)
  • 40g Blueberries
  • Sprinkle of Icing Sugar

INSTRUCTIONS

  1. Add the gf flour, sugar, baking powder and salt to a bowl. While stirring, add the milk and the egg. Mix well.
  2. Add a small amount of butter to a pan and heat to a medium heat.
  3. Add a large scoop of batter to form a cake shape.
  4. Wait for the pancake to start to bubble, then flip.
  5. Cook a further minute until browned both sides, then remove from pan.
  6. Repeat until all of the batter has been made into pancakes.
  7. Serve topped with blueberries, maple syrup, and icing sugar.

ALTERNATIVES

Add some banana and bacon on top, delish!

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Hot Cross Buns

Festive: Hot Cross Buns

INGREDIENTS

  • Buns: 400g gluten free Flour
  • 80g Brown Sugar
  • 3 Tbsp Yeast
  • 1 1/2 tsp Xantham Gum
  • 1/4 tsp Salt
  • 2 tsp Cinnamon
  • 2 tsp Mixed Spice
  • 60g Butter, melted
  • 340ml Milk, warmed
  • 1 tsp Cider Vinegar or White Vinegar
  • 1 Egg, large
  • 78g Raisins (if not following a green FODMAP diet, add up to 150g), optional
  • Oil, to prepare baking dish and bun shape
  • Crosses: 2 Tbsp Flour
  • Water
  • Glaze: 2 Tbsp Sugar
  • 2 Tbsp Water

INSTRUCTIONS

  1. Add flour, brown sugar, yeast, xantham gum, salt, cinnamon, and mixed spice to a bowl (I recommend using a stand mixer with a paddle attachment).
  2. Mix well ensuring there are no lumps.
  3. In a separate bowl, add the milk, egg, butter, and vinegar.
  4. Mix well.
  5. Start the mixing process on the lowest setting and add some of the wet mixture to the dry mixture. Continue adding the wet mixture and combining until it has all been transferred and combined into the dry mixture.
  6. Turn the stand mixer to a higher setting and mix until it has become a smooth and sticky dough.
  7. Add the raisins to the mix and combine.
  8. Grease a baking dish (I used a 16×26 and made 8, or you could use a 20×20 and make 9) with butter or oil.
  9. Oil your hands and make 8 or 9 equal sized balls (depending on your baking dish), placing them in the dish as you go. You will need to re-oil your hands as you go.
  10. Place the baking dish in a warm area to allow the dough to raise. It should double in size, and will take between 30-60 minutes.
  11. Pre-heat the oven to 200°C.
  12. Make the crosses mixture and add to a piping bag. Make a cross on each.
  13. Bake on the bottom tray in the oven for 30 minutes.
  14. Make the glaze when there is 5 minutes left of baking time.
  15. Place a small pot on the stove and add the sugar and water. Bring to a simmer for a few minutes until the liquid has become sticky (and remains clear).
  16. Brush this onto the buns as soon as they are out of the oven. If the glaze is allowed to cool, it will crystallize (add additional water and re-simmer to fix this).
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Banana Chocolate Chip Muffins

Moist: Banana Chocolate Chip Muffins

Makes 18 standard size muffins

INGREDIENTS

  • 1 1/2 C Banana, mashed (very ripe, approx. 3 large bananas)
  • 2 Eggs
  • 1/2 C Butter, softened
  • 1/2 C Brown Sugar
  • 2 Tbsp Milk
  • 1 tsp Vanilla Essence
  • 2 C Gluten-Free Flour (can substitute for normal flour)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 400g Chocolate Chips/Drops/Buttons

INSTRUCTIONS

  1. Pre-heat oven to 175°C degrees on fan-bake.
  2. If not using a silicone muffin pan, grease or line muffin cups with butter and flour, or with paper liners.
  3. Add the wet ingredients (banana, eggs, butter, milk, vanilla essence) to a large bowl, along with the brown sugar, and mix.
  4. Add the dry ingredients (GF flour, baking powder, baking soda, salt, chocolate chips) to the bowl and mix.
  5. Pour into muffin trays and bake for 20 minutes.
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