Weekend is the best time to try out new recipes in the kitchen. To do that, Stellarium invites over lovely food bloggers who are helpfully willing to share their melt-in-the-mouth recipes with my readers. The first guest blogger is Andrus from SunBite and I chose gluten free thick buckwheat pancakes out of his abundant collection of recipes. Have fun trying it out!
Andrus writes: "Pancakes definitely have an important place in our food culture, being one of the most popular breakfasts. Making pancakes without egg and wheat flour has been a real challenge for a long time. It's not as much a question about taste, but they've always seemed to fall apart, and sometimes the result has resembled something close to porridge. It makes for some defiance and fun when it's claimed after breakfast: "daddy,but this is not a pancake!". The tests of the last few weeks have been fruitful, and I'm finally very happy with the result."
What's needed?
2 dl buckwheat flour
2 dl almond milk
1 tsp apple vinega
1 tbsp flax meal
2 tsp coconut sugar, a pinch of salt
1 tsp baking powder (modest, not heaped)
2 tbsp coconut oil, melted
How to prepare?
1. Mix all the dry ingredients in a bowl (flour, sugar, salt, and baking powder). 2. In another bowl, mix together almond milk and apple vinegar, then stir in the flax meal that's been mixed with 5 tbsp of water before. Finally add coconut oil. It would be good if milk was room temperature, then the coconut oil won't clump or go hard. 3. Pour the mix in the second bowl into the first one and stir it through properly. 4. Cook the pancakes for about 1,5 minutes from one side, and 1min from the other. One pancake is about 1,5 tbsp of dough, and I cook them on a bit higher than medium temperature. As always, let the pan heat up properly before putting the pancake mix on it. 5. Serve with your favourite jam, berries, fruit or maple syrup. Inspired by American kitchen - peanut butter goes really well with maple syrup.
Read other healthy vegan recipes by Andrus at SunBite.ee
Andrus writes: "Pancakes definitely have an important place in our food culture, being one of the most popular breakfasts. Making pancakes without egg and wheat flour has been a real challenge for a long time. It's not as much a question about taste, but they've always seemed to fall apart, and sometimes the result has resembled something close to porridge. It makes for some defiance and fun when it's claimed after breakfast: "daddy,but this is not a pancake!". The tests of the last few weeks have been fruitful, and I'm finally very happy with the result."
What's needed?
2 dl buckwheat flour
2 dl almond milk
1 tsp apple vinega
1 tbsp flax meal
2 tsp coconut sugar, a pinch of salt
1 tsp baking powder (modest, not heaped)
2 tbsp coconut oil, melted
How to prepare?
1. Mix all the dry ingredients in a bowl (flour, sugar, salt, and baking powder). 2. In another bowl, mix together almond milk and apple vinegar, then stir in the flax meal that's been mixed with 5 tbsp of water before. Finally add coconut oil. It would be good if milk was room temperature, then the coconut oil won't clump or go hard. 3. Pour the mix in the second bowl into the first one and stir it through properly. 4. Cook the pancakes for about 1,5 minutes from one side, and 1min from the other. One pancake is about 1,5 tbsp of dough, and I cook them on a bit higher than medium temperature. As always, let the pan heat up properly before putting the pancake mix on it. 5. Serve with your favourite jam, berries, fruit or maple syrup. Inspired by American kitchen - peanut butter goes really well with maple syrup.
Read other healthy vegan recipes by Andrus at SunBite.ee
Gluteenivabad paksud pannkoogid tatrajahust
Nädalavahetus on parim aeg köögis uute retseptide katsetamiseks. Selleks puhuks kutsub Stellarium külla tublisid toidublogijaid, kes on lahkesti nõus oma suus sulavaid retsepte minu lugejatele jagama. Esimena palusin külalisblogijaks Andruse blogist SunBite ja valisin tema rikkalikust retseptikogumikust välja gluteenivabad paksud pannkoogid tatrajahust. Head katsetamist!
Andrus kirjutab nii: "Pannkookidel on kindlasti tähtis koht meie söögikultuuris, olles üks populaarsemaid hommikusööke. Pannkookide tegemine ilma muna ja nisujahuta on olnud juba päris pikalt korralik väljakutse. Maitses polegi nii väga küsimus olnud, aga nad on alati kippunud väga ära lagunema ja on teinekord lõpuks mingisugust pudrumoodi asja meenutanud. Trotsi ja nalja rohkelt, kui hommikusöögi peale öeldakse naerdes, “issi, see ei ole ju pannkook!” Viimase paari nädala katsetused on vilja kandnud ja olen lõpuks tulemusega väga rahul."
Mida sa vajad?
2 dl tatrajahu
2 dl mandlipiima
1 tl õunaäädikat
1 spl linajahu + 5 spl vett
2 tl kookossuhkrut näpuotsaga soola
1 tl küpsetuspulbrit (tagasihoidlik, mitte kuhjaga)
2 spl kookosõli sulatatud kujul
Kuidas valmistada?
1. Sega ühes kausis kõik kuivained (jahu, suhkur, sool ja küpsetuspulber). 2. Teises kausis sega mandlipiim ja õunaäädikas ning seejärel sega sinna juurde ka linajahu mix veega (segatud 5 spl veega varem). Lõpuks sega sinna juurde ka kookosõli. Hea oleks, kui piim on toasoe, siis ei lähe kookosõli tükki, ega kõvaks. 3. Kalla teise kausi segu esimesse kaussi ja sega hoolikalt läbi. 4. Küpseta pannkooke ühelt poolt umbes 1.5 minutit ja teiselt poolt 1 minut. Ühe pannkoogi suurus on umbes 1.5 spl tainast ja küpsetan neid natukene üle keskmise kuumusega pliidil. Nagu ikka pannkooke küpsetades lase pann enne korralikult kuumaks, kui sinna tainast kallad. 5. Serveeri oma lemmikmoosi, marjade, puuviljade või vahtrasiirupiga. Ameerika köögist inspireerituna sobib vahtrasiirupiga koos väga hästi maapähklivõi.
Loe Andruse teisi tervislikke täistaimetoidu retsepte vaata neid leheküljelt SunBite.ee
Ma olen viimasel ajal läinud täielikult taimetoidu usku, mitte et liha oleks toidulaualt täiesti eemaldanud. Kuid mulle nii meeldib see, et taimetoitudest on võimalik teha suurema valiku erinevaid toite. Saaks veel lapsed ka rohelise-usku, oleks süda rahul. Muuseas, mehega käisime kohvikus erinevaid torte degusteerimas (seal tellime ka pulmatordi) ja üks parim elamus oli apelsinikreemi, biskviidi ja tatraga tort. Otsustasime seda küll mitte võtta, kuid muidu oli see maitse kombinatsioon lihtsalt võrratu ja kindlasti valin tatratordi uuesti.
ReplyDeletePildid on küll isuäratavad. Ma olen laisk pannkookide tegija, kuid just ehk seepärast, et retsept on alati sama. Proovin järele ja annan teada, kuidas mekkisid.
ReplyDelete