Tuesday, April 9, 2013

Allergy free chocolate and cranberry pikelets recipe

  • ¾ cup Orgran self-raising flour
  • 2 tbsps cocoa
  • 1 tsp nutmeg and/or cinnamon
  • 1 tsp Orgran No Egg
  • 2 tsps caster sugar (optional)
  • 1 cup goat’s milk
  • ½ cup dried cranberries
  • Olive oil cooking spray or Nuttlex

  • Sift the flour, cocoa, spices and No Egg into a large bowl.
  • Stir in the sugar.
  • Make a well in the centre.
  • Add the goat’s milk to the flour mixture.
  • Combine until smooth.
  • Stir through the cranberries.
  • Lightly spray a non-stick frying pan with oil or melt over some Nuttlex.
  • Heat a frying pan over a medium heat.
  • Using tbsps (small)-¼ cups (large) of batter at a time, cook each pikelet for 2-3 minutes or until small bubbles start to form on surface.
  • Carefully turn each pikelet over.
  • Cook for 1-2 minutes or until golden and cooked through.
  • Transfer to a wire rack to cool.

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