I’ve been experimenting with different flours the last few weeks and I love rice flour. The best thing I’ve made is these pikelets. They’re surprisingly light and don’t taste of rice!
Rice flour is just dry ground rice. It can be used to thicken soups and stews, as well as making crackers and pikelets. It’s really cheap, healthy and gluten free.
These pikelets can be made with savoury ingredients too. I’m going try grated carrot & peas with nutritional yeast at the weekend.
When I made these yesterday my plan was to freeze some for the lunchboxes next week. The kids had different ideas and polished most of them off for afternoon tea. I ended up making a batch for breakfast this morning too. I used frozen blueberries but they didn’t rise as well. The kids still ate them; they don’t care what they look like!
They cook much quicker than when using wholemeal or oat flour, so you can have a batch on the table in 15 minutes from start to finish.
This recipe made 11 medium pikelets. I served them with peanut butter spread on top, but you can use maple syrup, fruit or whatever you’d like. Chia jam would be yummy.
1 cup rice flour
1.5 cups plant milk
1 tsp baking powder
1 flax egg (1 tbsp of ground flaxseed mixed with 3 tbsp of water and set in the fridge for 10 minutes)
1 tsp vanilla essence
1 tsp pure maple syrup (optional)
1 small banana, mashed
1 small apple, grated
1. Prepare your flax egg
2. Mash the banana and grate the apple (I peel my apple as my youngest children don’t eat the skin)
3. Mix the rice flour and baking powder with a whisk
4. Add the vanilla, flax egg, pure maple syrup if using and the milk to the flour. Mix well.
5. Add the banana and apple and mix well. The mixture shouldn’t be too runny or it’ll be hard to get nice round shapes in the pan.
6. Heat a non stick pan and when hot, add spoonfuls of the mixture. Don’t add too many or it’ll be difficult to turn them over.
7. Cook for around 2 minutes on the first side then 1 minute on the other side to get a nice golden colour.
Serve warm with pure maple syrup, fruit or nice cream ot freeze for later.
Enjoy. If you make them, let me know what you think x
Since coming home from our holiday, I’ve not been as motivated or inspired as I was before. I think it’s the coming back to reality and the routine of normal life.
However, I was inspired by the So Vegan recipe I posted to my Facebook page yesterday. I adapted their recipe as my basil plants aren’t doing so good and I don’t have any walnuts at the moment.
This recipe is so quick, it only takes 15 minutes from start to finish and uses only 1 pot! It’s perfect for lunch or a quick dinner. It’s not only quick; but it’s full of nutrients, fiber, protein and flavour.
Josiah whose 2.5 yrs ate a big bowl and Janayah who is 1 yr ate a decent bowl for lunch today. The rest will be eaten by Jamari after his rugby game and if there’s any left I’ll freeze it for Janayah’s lunches.
For the pasta:
2 cups whole grain pasta or spaghetti
1 large head of broccoli, chopped (you can also add mushrooms)
For the sauce:
1 can cannelloni beans, rinsed and drained
2 tsp garlic (I use 3 because we love garlic)
2 tbsp nutritional yeast (for a cheesy flavour. Leave it out if you don’t like it)
1 tsp mixed herbs (I used dried)
1 tsp onion powder
1 tsp garlic powder
Pinch of salt and black pepper
1 plant milk (I use rice milk as almond milk is too sweet)
1 tbsp fresh lemon juice
1. Boil the kettle
2. Cook pasta as per packet instructions
3. Chop brocolli
4. Add all sauce ingredients except the lemon juice into a blender
4.5 if using mushrooms, cook them in water in a frying pan for 5 minutes. Add the sauce, cook on low stirring occasionally. Add more milk if you’d like it thinner.
5. With 5 minutes cooking to go, add the broccoli to the pasta
6. Once the pasta is cooked and the broccoli is to your liking, drain the water
7. Add the pasta and broccoli and lemon juice to the sauce and mix through. We add salt and pepper once we’ve tasted our food.
Serve alone or with a salad or garlic bread
Easy peasy! Let me know if you make it and what you think xx