Our turmeric pancakes provide an added health boost, while being both gluten-free and vegan. They are easy to make, and have a more savoury flavour. Here we have drizzled with chocolate, but you could easily use this batter for savoury pancakes.
Coulis 60g blueberry 60g raspberry 60g maple syrup 30ml water
Blueberry and raspberry vegan pancakes
Mix flour, baking powder and cinnamon in a bowl. Set aside In a separate bowl, blend the soy milk, maple syrup, vanilla extract, oil and bananas until smooth. Combine all the ingredients and stir until smooth.
Now make the two fruity batters, by blending the fruit into the plain batter.
Cook the pancakes and pour over the coulis
American style oat pancakes
Great for Pancake Day, these American style pancakes are light but filling. The addition of banana within the batter, gives the pancakes a sweet taste, while the oats provide fibre and texture. Delicious served with fruit compote, ice-cream or fresh fruit.
Serves 4, makes 10-12 pancakes
60g porridge oats 60g white flour ¼ tsp salt 1 tsp baking powder 2 ripe bananas 2 eggs 200ml semi-skimmed milk ½ tsp vanilla essence(optional) oil for cooking
Banana Oat Pancakes
Mix the dry ingredients - oats, flour, salt and baking powder. Mash the banana with a fork. Separate the egg yolk & white, and whisk the whites until stiff.
Add the milk and mashed banana to the yolks, with the vanilla essence if using. Whisk the wet ingredients until well blended. Pour the dry ingredients into the wet banana/yolk mix, and stir gently.
Finally fold the stiff whites gently into the batter.
To cook, pour a tiny amount of oil to your pancake pan, using a medium-low heat, and add 2 large spoonfuls of batter to the centre for each pancake. Cook for just under a minute, and gently turn over and cook for another minute.
Carrot & Date Muffins
These moist and delicately spiced muffins combine the sweetness of carrots, dates and sultanas with cinnamon and ginger spice. They are really easy to make, contain no added sugar and each muffin contains 2 portions of your 5-a-day. Also delicious with gluten-free flour.
150g plain flour (if gluten-free; use 130g gluten-free self raising flour) Pinch of salt 1 tsp baking powder (remove for gluten-free version) 1/2 tsp bicarbonate of soda (remove for gluten-free version) 1 tsp ground cinnamon* 1/2 tsp ground ginger* 360g carrots, coarsely grated 135g dates, very finely chopped - use food processor for best result 90g sultanas 20g walnuts, finely chopped 1 egg lightly beaten 75ml light olive oil
*If baking gluten-free, take care that your spices are also gluten-free.
Carrot And Date Muffins
Preheat the oven to 200C/fan 180C/ 400F/ gas mark 5 Place six large muffin cases in a muffin tin
Sift the flour, salt, baking powder and bicarbonate of soda into a mixing bowl. Stir in the cinnamon and ground ginger. Add the carrots, dates, sultanas and walnuts.
Add the egg to the mixture and pour in the oil. Mix quickly just until all the ingredients are combined. Divide evenly between the muffin cases until all mixture is used and the cases are slightly overfilled. Push any exposed sultanas into the batter (they are more prone to burning).
Bake in the oven for 30-35mins or until well risen and golden brown. Ensure the muffins are cooked by testing with a skewer; it will come out clean when they are ready.
Lift out of the tin and leave to cool.
Spiced pear and plum in red wine syrup
The scent of star anise, cardamom and Christmas will fill your home, as you prepare this delicious poached pear and plum dish. The pears can be prepared up to 2 days in advance, making this a really easy dessert at Christmas time
4 conference pears 6 plums 1 vanilla pod 1 bottle of red wine (cooking) 100g soft brown sugar 1 cinnamon stick 1 star anise 2 tsp cardamom 200g fromage frais
Spiced pear and plum in red wine syrup
Peel the pears but keep them whole with the stalks intact. Quarter the plums and remove the stones. Halve the vanilla pod lengthways and scrape out the black seeds. Cut each piece into three long thin strips and add to a saucepan with the seeds, wine, sugar, cinnamon stick, star anise and cardamom. Use a slotted spoon to lower in the pears.
Poach over gentle heat for 30-40 minutes, making sure the pears are covered with the wine. The cooking time will depend on the ripeness of the pears; they should be tender all the way through when pierced with a cocktail stick. You can make these up to two days ahead and chill.
Remove the pears from the pan, add the quartered plums to the liquid and bring to the boil. After two to three minutes, remove the plums and continue to reduce the liquid by half so it becomes syrupy (about 20-30 minutes). Strain the syrup, but retain the vanilla and cinnamon.
Serve each pear surrounded by roughly 6 pieces of plum with the cooled syrup, a strip of vanilla, a piece of cinnamon stick and a dollop of fromage frais.
Indulgent, pretty and fruity! This is our quick and easy to make dessert, or afternoon treat which we are making for our Valentine. Delicious and refreshing. It does not contain flour, and if you choose dark chocolate it is also dairy-free, and contains no added sugar. Using a cupcake tray helps the ‘kisses’ retain their shape.
Makes 4, perfect for 2 to share
100g chocolate for melting 2 small ripe bananas 100g coconut - fresh or desiccated; we use half & half. 160g raspberries 4 cupcake cases Freeze dried raspberries (optional)
Start by melting the chocolate in a heat-proof dish, over some boiling water.
While the chocolate is melting, cut the dark husk of the fresh coconut and grate or finely chop the flesh, we use a mini food chopper to do the job. Then mash the bananas and mix with coconut - fresh and/or desiccated.
Place the cupcake cases in a cupcake tray, pour a small amount of melted chocolate into each of the 4 cupcake cases. Leave to cool for 1 minute. Divide the banana/coconut mix into 4 and place on top of the soft chocolate, while trying to leave the cupcake sides untouched. Level the top with a palate knife. Pour the remaining chocolate over the banana mix and encourage it to flow down the sides.
Place the raspberries on top of the chocolate while it is still warm, sprinkle with freeze-dried raspberries. Leave to cool in fridge for min 30 mins.