Gluten Free Banana Pancakes In My Kitchen

Banana Pancakes

Hello September….. Scary.

In My Kitchen September. I’ve made these Gluten Free Banana Pancakes quite a few times this month for some of the special people in my life that can’t eat gluten, but also because I have fallen in love with them too. Bananas and Strawberries, salty hot chilli pancetta with maple syrup, yum.

Pancakes with banana and strawberies

Lots of things happened in my kitchen this month from wedges of golden roasted Pork to gifts of olive oil and lots and lots of cakes- some you have seen and some not quite yet……..

I bought this piece of Crispy roasted Pork in Hurstville, Sydney at a butcher shop that sells both roasted Pork Knuckle and Pork in whatever size chunk you would like for $22.00 a kilo. This piece is 1/2 a kilo and a very affordable $11.00. We ate some in a salad and the rest I made into a Thai style sweet and sour. Sigh….

Roast PorkI attended a great dinner at Doltone House at the beginning of the month for the Italian trade commission, promoting organic produce. You may have seen some of my delicious dinner pictures on Instagram. This great packet of puffed Farro (spelt) has added crunch to my breakfast fruit and yoghurt, I’ll be sad to see the end of it . Farro

Next, you know that I have an affiliation with sugar, cakes are a bit of a thing for me, but strangely I was invited to the launch of a sugar free icing mixture, Natvia. The product was launched at the Classic Cupcake Co in Mosman, where we did a hands on baking session using Natvia.  Its a natural plant product that can be used in place of sugar for baking and icings. The most impressive thing for me was learning about the Australian Story behind this now internationally distributed product. It was started by co- founder Sam Tew who started looking for a healthy sugar alterantive for his wife when she contracted gestational diabetes. This natural Stevia plant sugar is now distributed all over the world and Sam is passionate about spreading the good health message by supporting children’s garden projects and funding healthy cooking classes for kids, amongst other things. Well worth trying if you are avoiding sugar or would like to cut down. Available in the supermarket.

NatviaAnd finally I have a bottle of Alto Olive Oil from The NSW Southern Highlands. I have visited Alto and it remains one of the most memorable weekends of food and wine and olive oil that I have had. This years harvest has just been bottled and this is a limited edition 2014 blend given to me by friend and marketing manager Westerly Isbaih.

Alto

All together a very tasty month….here’s the recipe for my simple Gluten Free Banana Pancakes with Maple Strawberries and Chilli Pancetta

5.0 from 2 reviews
Gluten Free Banana Pancakes, strawberries and maple syrup
 
This is a simple recipe for 1 or 2 it's quick and easy and you just have to keep increasing the basic recipe to make for more people.
My Kitchen Stories:
Ingredients
Makes 1-2
  • 1 smallish banana
  • 1 egg (70gm freerange)
  • ¼ cup (40gm/1.4oz) gluten free Self Raising flour - I used Aldi it's got extra lift, if you are using another brand add ½ tespoon baking powder.
  • 1 teaspoon sugar
  • ½ teasp Vanilla paste (optonal)
  • 2 teaspoons butter
  • 250gm/ 8oz (1 punnet) strawberries ½'d
  • 2 Tablespoons maple syrup
  • 100gm chilli pancetta
  • extra banana to serve
Instructions
  1. Mash the banana with a fork in a small bowl. Add the egg and mix well with a fork till combined. add the vanilla if using and the sugar. Mix well the add the GF flour and stir in.
  2. Put the strawberries and maple syrup in a small pot or a microwave safe jug. Heat till the syrup is hot and the strawberries just sart to soften.
  3. Cook the pancetta in a frypan with a little oil and set aside.
  4. Add the butter to a clean preheated frypan and spoon in ½ of the pancake mix. Cook till browned and then flip over. The pancakes will take slightly longer to cook so turn the heat down a little. They will be fluffy and cooked through. Continue with the other half.
  5. Serve with a little extra maple syrup, strawberries, pancetta and extra banana.

Pancake mix

 

In My Kitchen is hosted each month by www.figjamandlimecordial.com. Drop Celia a line if you’d like to join in…………

 

 

Banana Pancakes strawberries

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Teriyaki and Chickpea Nori and a dash of mercy

Picnic foodSponsored Post

Several weeks ago one of my dearest friends had some very bad news. Originally from Wales, she has made her home in Australia for more than 20 years. Since she moved to Queensland to start a new job a couple of years ago, we have seen less of each other but we do manage to stay close and visit each other as much as possible.

Teriyiaki Chicken

Her Dad had a stroke a few weeks ago. There is no one to look out for him and unfortunately he is still living far away in Wales. After she rang me in tears I dashed off to help her pack up her life and store it away. She’ll be back, but possibly not for a year. There are all kinds of things that you have to do when you are going away for a while and the least of them is buying an airline ticket. Some of her things could easily be discarded, like that fluffy jumper with the owl on it * just saying* there were a few clothes that should never have been allocated hanging space, also.  Other things are far more problematic- a car, wardrobes, your bed…… all that kitchenstuff you don’t want to part with or don’t want to replace again.  She managed to sublet her house to a family who have furniture and she had exactly 2 weeks. I arrived in the last 4 days when things just got too much for her. I came along to offer up support and use up the stuff in the fridge for moving day when we’d be starving.

Picnic rolls

Just in case you are wondering, she managed to find a company called Fort Knox Storage, who would not only provide her with secure month by month storage but gave her great tips for how much space she would need, how to pack things quickly and efficiently and also provided not only the boxes and packaging materials but a free trailer as well. Lets not talk about how bad I am backing up a trailer.  She’s got access 24/7 and they have security on site. Well she doesn’t really have to worry about it for a while and she can pay monthly on line. I can’t believe how it worked out .  So my next mission on our last day was to use up some of her bits and pieces, in a cooking sense of course.  The last hard day needed food. That’s possibly what I am best at.

She’s been gone a couple of weeks now. Life has changed for her and she’ll have to sacrifice her own life for a while, but I feel happy that she has her stuff in storage cause thats my insurance she will be coming back.   So for moving day snacks I made some Nori rolls from chicken, carrot, asparagus and a can of chick peas and some lovely savoury muffins out of a can of corn and some left over cheese. Yes I did, and here come the recipes.

5.0 from 3 reviews
Teriyaki and Chickpea Nori
 
These are rolled in just the same way as nori rolls made with rice.
My Kitchen Stories:
Ingredients
  • 1 packet nori paper
  • 1 can drained chickpeas ( 400gm/14oz) drained
  • 1 tablespoon wasabi
  • 2 tablespoons mayonnaise or Kewpey
  • 1 teaspoon dijon mustard
  • 1 tablespoon lime or lemon juice
  • salt
Teriyaki Chicken
  • 500gm/1 lb chicken fillet strips ( tenderloins)
  • 2 tablespoons Kikoman or light soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon lime/lemon juice
  • 1 teaspoon grated ginger
  • 1 small clove of garlic crushed
Pickled carrot
  • 2 cups of thick grated carrot
  • 2 tablespoons fine sugar
  • 1 teaspoon grated ginger
  • 2 Tablespoons rice vinegar or wine vinegar
  • ¼ teaspoon salt
  • 1 zip lock bag
  • 1 bunch of asparagus
  • 2 tablespoons oil
Instructions
To make the carrot.
  1. Put the sugar, vinegar, salt and ginger in the bag with the grated carrot. shake and set aside
To make the Teriyaki
  1. Put the chicken into a bowl with the soy, sesame, ginger, maple syrup, garlic and lime and a pinch of salt. set aside
To make the chickpea paste
  1. Put the drained chickpeas into the processor with the mayo and wasabi. Process till very smooth by adding a little lemon or lime.
  2. Heat a grill or frypan till hot. Add the asparagus and sear till just coloured and starting to soften.. set aside. Next add the chicken to the grill and cook for 6-8 minutes until cooked through
Assembly:
  1. Lay a teatowel on the kitchen bench. Lay nori paper out. Spread with a very thin layer of the chickpea paste, leaving a small portion at one end without. Lay a piece of chicken and a piece of asparagus in a line adding carrot before rolling up tightly ( just like making nori rolls with rice) . Cover with a teatowel or refrigerate till needed

tray to go
5.0 from 3 reviews
Feta and Corn and Tomato Cheese Muffins
 
My Kitchen Stories:
Ingredients
Muffin papers, muffin tin, oven 350F/180C
  • 2½ cups SR flour
  • 2 teaspoons sugar
  • ¾ cup milk
  • 1 egg
  • ½ cup oil
  • 1 x 400gm /14ozes) can creamed corn
  • 1 cup grated cheddar
  • 100 gm crumbled feta
  • ½ tomato per muffin
  • ½ teaspoon salt fresh grated pepper
  • 2 tablespoons chopped parsley
Instructions
  1. Put the flour, sugar into a big bowl and stir. Add ½ the crumbled feta, the grated cheddar and parsley and stir.
  2. In another bowl mix the egg, oil, milk and creamed corn and seasonings. Pour the wet ingredients into the flour and mix till only just mixed (there will be some unmixed bits).
  3. Spoon into muffin cups and crumble over the remaining feta adding a ½'d tomato to the top (Makes approx 9). bake for 30 minutes or until cooked through.

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Fort Knox Storage have 25 outlets in Queensland

 

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