Post by kickingfrog on Feb 27, 2011 19:38:06 GMT
Fresh berry pancakes (non gluten/wheat/dairy)
For this recipe, the baking powder you need - free of gluten/wheat and dairy elements - is found in health shops. I have used blueberries but you can adjust the flavour by using whatever is in season. You can also make one whole cake: in that case, increase the cooking time to 40-45 minutes.
120g ground almonds
240g fine ground polenta
2 tsp gluten/wheat/dairy-free baking powder
4 large eggs
200g caster sugar
2 large mangoes, stoned and the flesh mashed
1 tbsp lemon juice
100ml olive oil
200g fruit pulp (frozen mixed mashed berries are fine), drained
200g fresh blueberries
Preheat oven to 180 C. Mix together in a large bowl the polenta, almonds and baking powder. In a separate bowl, mix the eggs and sugar until thick and creamy, then add the lemon juice, oil, mangoes and fruit pulp and mix. Add the polenta to the almond mix and finally add the fresh berries. The mixture should be thickish and rather chunky. Use a muffin tray - oil each hole and line with baking paper. Pour in the mix, filling each hole to about two-thirds of the space. Place in hot oven for 25-30 minutes. The cakes are done if a wooden cocktail stick comes out clean when inserted into the centre. Makes 8-10 depending on pan size.
Cost: £ 6.90
cuisine20quid@aol.com
www.guardian.co.uk/g2/story/0,3604,1224598,00.html
For this recipe, the baking powder you need - free of gluten/wheat and dairy elements - is found in health shops. I have used blueberries but you can adjust the flavour by using whatever is in season. You can also make one whole cake: in that case, increase the cooking time to 40-45 minutes.
120g ground almonds
240g fine ground polenta
2 tsp gluten/wheat/dairy-free baking powder
4 large eggs
200g caster sugar
2 large mangoes, stoned and the flesh mashed
1 tbsp lemon juice
100ml olive oil
200g fruit pulp (frozen mixed mashed berries are fine), drained
200g fresh blueberries
Preheat oven to 180 C. Mix together in a large bowl the polenta, almonds and baking powder. In a separate bowl, mix the eggs and sugar until thick and creamy, then add the lemon juice, oil, mangoes and fruit pulp and mix. Add the polenta to the almond mix and finally add the fresh berries. The mixture should be thickish and rather chunky. Use a muffin tray - oil each hole and line with baking paper. Pour in the mix, filling each hole to about two-thirds of the space. Place in hot oven for 25-30 minutes. The cakes are done if a wooden cocktail stick comes out clean when inserted into the centre. Makes 8-10 depending on pan size.
Cost: £ 6.90
cuisine20quid@aol.com
www.guardian.co.uk/g2/story/0,3604,1224598,00.html