Serves 2-3 people for breakfast and makes about 20 small drop scones/ scotch pancakes (they are the same thing, right?). Also works with soya yoghurt and non-dairy milk e.g. almond or soya but needs the egg so not suitable for vegans.
- 100g oats (you can can gluten free oats if you need those)
- 4 tbsp yoghurt (of any kind – fruit/plain/greek, soya)
- 1 egg, organic natch
- 1 banana
- possibly a splash of milk
- 1/4 teaspoon of bicarb of soda
- sunflower oil or butter (better) for frying
- Attack the oats with a stick blender until they make a rough flour (or buy oat flour but it costs a bomb)
- Add the egg, banana and yoghurt and carry on blending until you have a rough looking pancake mix. Lumps of banana are fine, unincorporated egg is not.
- If you need to, add a splash (or more) of milk. Sorry to be vague but it depends on how big and ripe your banana is, what kind of yoghurt. Add milk if its too solid to make pancakes with, but you do want a fairly thick batter, not at all like making crepes.
- Add the bicarb (or baking powder) and mix it in well
- Bang the bowl several times on the counter before cooking to pop the little bubbles
- Melt the butter and when hot enough, drop tablespoons of batter in, I usually do 4 per pan.
- When the batter bubbles, turn the pancakes over and cook for a few more minutes
- You can keep them warm in a low oven while you make the rest of the batches or just serve to hungry people as they’re ready
- Serve as they are or with maple syrup or (even better) rosehip syrup.
I was considering buying an ice-cream machine, but in the interests of saving money and cupboard space (I have none) first tried out a no-churn ice cream. Happily it was delicious enough for me to forgo buying the machine. I tried Nigella’s no churn coffee ice cream which was super easy and very tasty. It’s also very adaptable. Here I’ve left out the coffee liqueur and espresso and instead used poached rhubarb (400g raw) and a splash of plum vodka. The booze helps keep the ice cream soft. Don’t be tempted to add the poaching liquid from the rhubarb, it will cause the whipped cream to collapse and the ice cream to go icey. Yeah, I know this from experience.
I made this because I was heading to a BBQ with guests that, between them, had allergies to bananas, peanuts, wheat, dairy and eggs, which rules out almost every pudding in the world, other than plain fruit. Tapioca is made from cassava so I assume is technically a veg. I’d never eaten it before, associating it with old fashioned school puddings (I was a packed lunch girl). I based the recipe on this one, with some adjustments because of a) the allergies and b) because it seemed way too liquid, perhaps because of non-standard cup measurements, or perhaps because of non-standard tapioca. Was mine less absorbent maybe? And I used mango instead of melon because the mango I bought was deliciously ripe, and the melon pretty bland.
It’s very delicious, and very unlike any other pudding I’ve had. Like a sweet, fragrant coconut soup with fruit and nuts. Yum.
Vegan. Serves 6-8.
- 300g medium tapioca pearls
- 250g sugar
- 150ml water
- 250ml almond milk
- 1 can coconut milk
- 2 mangos
- handful pistachios or pistachio praline
- Cook the tapioca pearls according to the instructions on the packet. My packet (TRS) didn’t have any, and the instructions from the original recipe didn’t work – they were still solid – so by trial and error I worked out that 30 minutes soaking in cold water followed by five minutes of boiling did the trick. Then I drained them and rinsed in cold water. Any residue in the pan or colander turns into a gluey substance very difficult to get off, so do wash up as you go.
- Put the sugar and water in a pan and dissolve the sugar, then bring to the boil.
- Take off the heat and stir in the almond and coconut milks. Add the cooked tapioca and pop in the fridge and leave to cool. It should be absolutely cold before serving.
- To serve, ladle into bowls and add chunks of mango to the top.
- For added crunch a sprinkle of pistachios or pistachio praline is also nice. To make pistachio praline put equal weights of sugar and pistachios into a heavy bottomed pan and heat until the sugar has melted and turned brown. Then tip into an oiled sheet. Once firm you can chip into fragments.
Ok, so I’m not 100% sure of the quantities here as I knocked these up as an afterthought while also making a veggie chilli and waiting for jet-lagged-boy-friend to wake up. But it goes something like this…
1) In a Kenwood or similar machine with a balloon whisk fitting, mix 1 egg, 50ml sunflower oil and 100ml milk.
2) Carry on beating and steadily pour in 200g self raising flour and 100g caster sugar
3) Add the juice of 1 orange (if it’s a massively juicy orange you may need to add more flour but you do want a pretty runny cake mix)
4) Stop whisking and stir in a chopped banana and a handful or two of chopped brazil nuts
5) Dollop into 12 muffin cases in a muffin tray
6) Bake at 180 degrees for 20 mins or so
Mine look like this:
Super easy. I used a Stollen recipe but filled with a sweet chestnut purée instead of marzipan. Lush.