Gluten Free American / Scotch Pancakes

A recipe adapted from my mum's old recipe book!

Makes approx 20 pancakes

Ingredients:

8oz (225g) GF flour (I used Juvela white mix)

2 tsp GF baking powder

1oz caster sugar

1 heaped dessertspoon Golden Syrup

1 egg

approx 1/4 pint milk

Method:

• Heat a griddle or strong frying pan over a moderate heat
• Lightly coat the pan with a little margarine
• Mix together the flour and baking powder in a large bowl
• Stir in the sugar
• Add the golden syrup, egg and milk and mix together into a smooth, fairly thick batter
• Drop four rounded dessertspoons of the batter onto the griddle / pan
• Cook over a moderate heat until bubbles appear on the surface (approx 1 min) (see picture below)

• Turn over with a palette knife and cook the other side (approx 1 minute)
• (I check the pancakes are cooked by gently pressing the surface with the back of the palette knife. If any mixture oozes out at the side, leave for a little longer, if you feel resistance and the mixture is set at the sides, they are ready)
• Continue the process with the remaining batter
• Cool on one half of a clean cloth and fold the other half over them to keep them warm and moist

I like to serve them warm with maple syrup:

Or cold, spread with margarine:

Gluten Free Three-Minute Mug Brownie

This was remarkably easy and quick to make!

Ingredients:
1/4 cup gluten-free Flour
1/4 cup brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp mild tasteless oil (vegetable / sunflower)
2 Tbsp milk, coffee or water

Method:

• In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain
• Stir in the oil and milk until you have a thick paste
• Microwave on high for a minute, checking it after 30 seconds (microwaves vary)
• (My microwave is 800W and I needed just one minute. I wasn't sure after a minute so I did another 15 seconds but the inside became too dry. It'll continue to dry out after removing it from the microwave)
• It will be done when it’s springy on top but still a bit gooey
• Eat with a fork or spoon out of it's mug / ramekin.

My version of a Greek Salad!

Ingredients:

Lettuce / mixed salad leaves

Cucumber

Tomatoes

Yellow / Orange Pepper

Red Onion

Feta Cheese

Pine Nuts

Dried Mixed Herbs

Olive Oil

Balsamic Vinegar

Parma Ham

Method:

• Wash all fruit / veg
• Put a covering of lettuce on your plate
• Add chopped / sliced cucumber, tomatoes and peppers
• Sprinkle finely sliced red onion over
• Top with slices of feta cheese
• Sprinkle with pine nuts and dried mixed herbs
• Drizzle olive oil and balsamic vinegar over the salad
• Add Parma ham to the outside of the plate

Homemade Gluten Free Beer Battered Fish

Ingredients:

1 330ml bottle GF beer

1 cup GF flour

1 cup Corn flour

1 tsp GF baking powder

1 tsp GF bicarb of soda

1 tsp salt

Method:

• Add the flour, corn flour, baking powder, bicarb and salt in a bowl and mix together.
• Add a quarter of the bottle of beer and stir, mixing out any lumps
• Continue to add the rest of the beer, mixing well after each addition. You need a batter that isn't too thick but enough to coat your finger (I used Juvela white mix and required the whole 330ml bottle of beer)
• Coat your fish with plain cornflour on both sides and then dip into the batter
• Fry for about 6 minutes
• This batter can be used up making onion rings too!

Gluten Free Cornflake Crackles

Ingredients:

(these ingredients are just as a guide and can be adapted to suit (ie - more cocoa for a stronger chocolaty taste / more syrup for a gooier texture)!

2 tbsp Margarine / Butter

6 tbsp Golden Syrup

2 tbsp Caster Sugar (optional)

2 tbsp Cocoa Powder

GF Cornflakes - approx 6 handfuls

Method:

• Melt the margarine in a saucepan over a low heat
• Once melted, add the golden syrup and stir
• Once melted together and slightly bubbling, add in the cocoa powder and sugar and stir then remove from the heat.
• Add handfuls of crunched up cornflakes, a handful at a time. Stir after each addition ensuring all the flakes are coated before adding another handful.
• When there is little chocolate sauce left to coat the flakes - you have enough cornflakes!
• Spoon out into cake case and refrigerate to set.
• (You can eat them straight away without refrigerating but they will be sticky rather than a solid that you can bite)
• Decorate if required.