Friday, October 5, 2012

Allergy free toasted coconut and banana pikelets recipe

  • ⅓ cup shredded coconut
  • 1 cup Orgran self-raising flour
  • 1 tbs caster sugar (optional)
  • 2 tsp Orgran No Egg
  • 2 medium bananas, mashed
  • 1 cup goat’s milk
  • Melted Nuttlex, to grease

  • Place the shredded coconut in a large non-stick frying pan over low heat.
  • Cook, stirring, for 1-2 minutes or until lightly toasted and golden.
  • Transfer to a large bowl and combine with the mashed banana.
  • Sift the flour into the bowl.
  • Stir in the sugar and No Egg,
  • Make a well in the centre.
  • Add the banana mixture to the flour mixture and stir to combine.
  • Pour the goat’s milk into the flour mixture and stir until a smooth batter forms.
  • Heat the non-stick frying pan over medium heat.
  • Brush with melted Nuttlex.
  • Drop 4 heaped tablespoons of batter into the pan and gently shape. 
  • Cook for 1 minute or until bubbles appear on the surface.
  • Turn and cook for a further 1 minute or until golden and cooked through.
  • Transfer to a plate and cover with foil or a tea towel to keep warm.
  • Repeat, in batches.

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