100 g Gluten free plain flour 1 egg
1/2 pint whole milk 2 tbsp chia seeds
Pinch of salt
Make a well in centre of flour, add salt, chia seeds and egg and mix. Gradually add milk to make batter.
Make pancakes in usual way. I have assembled with full fat natural yoghurt, fresh raspberries, sliced banana and blueberries.
2 ingredients: blackcurrants and ripe bananas
Last years crop of blackcurrants are still in the freezer and my blackcurrant bushes are laden with ripening fruit. So operation empty the freezer is taking place!
This dish is a great way to use up the pitiful looking bananas that look at the bottom of the fruitbowl – turning brown.
Put some frozen blackcurrants in to a blender (needs strong blades) / or food processor.I rinse the blackcurrants to remove any excess ice.
Add 1 or 2 bananas (some people add frozen bananas at this point – I prefer to mix everything and the pop in the freezer for a couple of hours ahead of serving)
Pulse until blackcurrants are broken down – I use the ‘ice setting’ on my blender
Then I switch the settings to ‘desert’ and blend until all the banana is incorporated.
I then spoon it into a plastic container and pop it in the freezer.
Delicious on its own – hot or cold, or served with custard, Greek yoghurt, creme fraiche or vanilla ice-cream.
I don’t add additional sugar to the blackcurrants (only what is in the cake) as we like it quite ‘sharp’. You may want to add natural sweetener to the currants.
Preheat oven to 180c / gas mark 4
170 g gluten-free self-raising flour
150 g light muscovado sugar
170 g softened butter
4 eggs (3 if using non gf fl)
1 cup of blackcurrants – topped if desired – I don’t!
Mix all ingredients (except blackcurrants) together until smooth.
Fold in blackcurrants.
Put in 20cm square tin. Bake in centre of oven for about 30 mins
Alternatively…use the same quantity of redcurrants instead and make a cake or muffins.