Sunday 12 November 2017

Porridge Pancakes

Well, not really anything to do with porridge, except for the containing oats bit. These are more a cross between Pikelets (yeasted pancakes) and Staffordshire oatcakes.

We had sweet toppings today, but they also work really well with savoury toppings too.

I topped mine with fresh peach, frozen berries, coconut milk yogurt and chocolate sauce.
L went for the classic lemon and sugar, M drowned his in maple syrup. 
1 1/2 Cups Gluten Free Plain Flour (I used Dove's Farm White Bread Flour, you may need to adjust fluid for different blends)
1 cup Gluten Free Oats
1tsp Dried Yeast
3 Cups Milk Substitute (plus 1/4 cup)

Put dry ingredients in a bowl.
Mix in milk substitute with a balloon whisk.
Cover and leave in fridge over night.


Stir in extra milk substitute.
Heat a lightly oiled skillet or frying pan on medium heat.

Pour in 1/2 cup of mix and leave until bubbles formed and top beginning to set.

Flip over and brown lightly on other side.
Repeat until all mix used up. Mine made 8 about 6 inches across.


Sticky Gooey Chocolate Marshmallow Sandwiches - Smores(ish)


After a recent trip to Scotland where I introduced the boys to the joy of toasting marshmallows over a fire, we've been using more at home.
L, whose never been bothered by his allergies before, came home from Cubs a bit upset as they'd made Smores one evening. Had they told me in advance I would have sent in safe biscuits, chocolate and marshmallows so he could be included, but when he'd joined a few weeks earlier, they told me they don't do a snack while the boys are there. I've asked them to let me know when there are exceptions again!

Having just come home to an empty biscuit tin after a chilly winter walk, I thought I'd try our own variation...
Cinnamon Cookies (You could skip this step and use any suitable biscuits, I would have used Free From digestives but have run out)

100g Dairy and Soya Free Spread
100g Soft Brown Sugar
1tbsp Golden Syrup
1tsp Vanilla Paste (or extract)
1 tsp Ground Cinnamon
150g Gluten Free Self Raising Flour

*Apologies for lack of images, my App crashed overtime I tried to upload more

Whisk all ingredients, except flour, together until light and fluffy.

Add flour and whisk again until well combined.

Place scoops of mixture onto a lined baking sheet.

Bake at 180ÂșC for 12mins.

Leave on tray to cool for a few minuted before moving as very soft.

Cool until easy to handle

Assembly

Top the base of a cookie with marshmallows (I used sliced giant ones) and suitable chocolate.
Repeat for number you are making.


Put back in oven for 1-2minutes, until chocolate is melted (but still holding it's shape) and marshmallows squishy.

Top with another cookie.

Leave to cool slightly or warm cookie will crumble.
Serve on a plate to grateful children...