Famous Banana Pancake Recipe

I warned you I would start posting recipes, didn’t I? Well, this is a special recipe, because I’m quite famous for it! It’s ludicrously simple and incredibly yummy, and is gluten-free and vegan too!

To make it a tiny bit more interesting, I have done it as a photo recipe. Enjoy! (let me know if you try it and love it!) It make about 3 small pancakes. I have a tiny one-egg frying pan which is perfect 🙂

Ingredients! (Choc spread optional, leave it out to make vegan, obviously)

 

Mash the banana with a fork

 

Until it looks like this

 

Add some gluten free self raising flour (or normal flour if you're weird)

Add some gluten-free self-raising flour (or normal flour if you’re weird)

 

Mash the flour into the banana

Mash the flour into the banana

 

Keep adding flour and mashing it in until the mixture is so thick the fork stands up (or you get bored of mashing)

Keep adding flour and mashing it in until the mixture is so thick the fork stands up (or you get bored with mashing)

 

Add some water this was too much water, add a small amount at a time)

Add some water (this was too much water, add a small amount at a time)

 

 

 

 

Mixey mash the water in until it looks lumpy and runny like this.

Mixey mash the water in until it looks lumpy and runny like this.

Put some coconut oil in the pan and let it heat up a bit

Pour some mixture in and cook on very low heat until it starts bubbling then flip it  (if you have done a very thick one, then you may need to flip it while it's still runny on the top)

Pour some mixture in and cook on very low heat until it starts bubbling then flip it (if you have done a very thick one, then you may need to flip it while it’s still runny on the top)

 

mmmmmm

mmmmmm

 

Add favourite toppings, then consume.

You’re welcome! Oh and if you want to make enough for friends, simply add more bananas and more flour and more water. Yeah, it’s that scientific… you could add chocolate powder to the mix too…

Favourite Christmas Recipe

One of the holiday foods I have missed the most in the last five years of being gluten-free, is Stollen. I adore marzipan, and I just love the taste of the sweet treat. Why I have never tried to make it myself before now, I have no idea! But it is so very simple, and not only that, but I have also made it vegan and yeast free too!

So if you want a simple, yummy, no dairy, egg or gluten Christmas treat, then this is your lucky day! Apologies for not posting actually in time for Christmas, I was too busy eating it! Continue reading

My Favourite Recipe – Gluten Free Lemon Meringue Pie

I know this is not my normal kind of post, but I am currently embarking on the 30 day blogging challenge, which means blogging every day. (Blog followers, I apologise for appearing in your inbox every day, I promise I will still only post things of value!) I wanted to do some more diverse posts, rather than my usual fare, so for something completely different, I though I would share some of my favourite recipes, this is my most favourite one of all.

Because it’s not a topic I discuss on my blog, I haven’t mentioned that I am a gluten-free veggie. Because of this, I do a lot of my own baking and cooking, and have tried out lots of different recipes. I will share more through this month, I’m sure!

(Disclaimer: This recipe was not created by me, but it is a mixture of a couple of different recipes, of which I cannot find now. And I haven’t always made a perfect pie every time using this recipe, but the latest attempt was pretty amazing!)

Gluten Free Lemon Meringue Pie

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Pastry Ingredients:

250g Plain GF Flour

100g Icing Sugar

125g Butter (cut into cubes)

Zest of one orange

1 egg yolk

splash of milk/water

Method:

Mix flour and sugar. Rub the butter in to make crumbs. Add zest, egg yolk and milk/water to combine into a ball.

Refrigerate for 30 mins. Then press into a shallow dish (sometimes you can roll it out, but the GF flour makes that a little unpredictable)

Cook for 10-15 mins with baking paper pressed on top, then remove paper and cook for further 5 to 10 mins until brown.

Filling Ingredients:

2 tbsp Cornflour/GF Plain Flour

100g Sugar

Zest of 3 Lemons

Juice of 3 Lemons

Juice of 1 Orange

50g Butter (cut into cubes)

3 Egg Yolks

Method:

Mix the flour, sugar and lemon zest in a saucepan. Put on the heat and stir in the lemon juice gradually, allowing time to thicken (much like when making a cheese sauce)

Add the juice of the orange to 200ml of water, and then add the mixture to the saucepan gradually. The more gradual the additions, the thicker and lovelier the mixture.

Cook until thick and smooth, then remove from the heat. Beat in the butter, then stir in the egg yolks and then return to the heat until it bubbles. Then leave to cool.

Meringue Ingredients:

4 Egg Whites

200g Sugar

Method:

Beat egg whites until stiff. Beat in half the sugar, then when smooth, thick and glossy, stir in the rest of the sugar.

Put the filling in the pastry cases, and then spoon the meringue on top. Cook for 20mins (depends on size of the dish you’ve used, and the oven type, it may need up to 30 mins) at 160 degrees celsius.

Then serve up and enjoy! (It won’t last long!)

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