Buckwheat waffles with golden syrup
Buckwheat waffles with golden syrup
SERVES 8 PREP AND COOK TIME 45 MINUTES Nutritional count per serve: 8.3g total fat;
3.3g saturated fat; 1252kJ ( 399 cal); 59g carbohydrate; 4.8g protein; 0.6g fibre. ⅓ cup (60g) dairy-free spread 2 tablespoons caster sugar
3 eggs, separated
⅓ cup (45g) gluten-free plain flour
⅓ cup (50g) buckwheat flour
⅓ cup (50g) 100 per cent corn cornflour 1 cup (135g) gluten-free self-raising flour 1 teaspoon gluten-free baking powder 1 teaspoon bicarbonate of soda ½ teaspoon salt
½ teaspoon ground cinnamon
1½ cups (375ml) soy milk
1½ teaspoons white vinegar cooking-oil spray
250g strawberries, halved
⅔ cup (230g) golden syrup
1 tablespoon gluten-free icing sugar
1 Beat dairy-free spread and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time.
2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gently fold egg whites into egg yolk mixture.
3 Fold sifted dry ingredients, soy milk and vinegar into egg mixture until the mix just comes together. (Do not overmix the waffle mixture; it may look slightly curdled at this stage.)
4 Spray a heated waffle iron with oil; pour ½ cup batter over bottom element of waffle iron. Close iron; cook waffle for about 3 minutes or until browned both sides and crisp. Transfer waffle to a plate; cover to keep warm.
5 Repeat Step 4 to make 8 waffles. Serve with strawberries, drizzled with golden syrup and dusted with icing sugar. Waffles suitable to freeze. Not suitable to microwave.
Ham, green onion and zucchini fritters
SERVES 4 PREP AND COOK TIME 20 MINUTES Nutritional count per serve: 20.3g total fat;
4g saturated fat; 1372kJ ( 328 cal); 31.5g carbohydrate; 3.4g protein; 3g fibre. 250g red grape tomatoes
1 teaspoon balsamic vinegar 1½ tablespoons extra virgin olive oil 1 small (90g) zucchini
1 cup (135g) gluten-free self-raising flour ¾ cup (180ml) soy milk
250g gluten-free shaved ham, chopped finely
2 green onions (green shallots), sliced thinly
1 large (320g) avocado, chopped coarsely 1 Preheat oven to 200°C (180°C fan-forced). 2 Place tomatoes on an oven tray; drizzle with vinegar and 1 teaspoon of the oil. Season. Roast for 15 minutes or until tomatoes just soften.
3 Grate zucchini. Using a clean tea towel, squeeze excess moisture from zucchini.
4 Sift flour into a large bowl. Add milk in batches, stirring after each addition. Stir in ham, onion and zucchini. Season.
5 Heat remaining oil in a large non-stick frying pan over medium heat. Spoon about ¼ cup of batter into pan; cook for 2½ minutes each side or until golden brown and cooked through. Repeat with remaining batter to make 8 fritters.
6 Serve fritters with avocado and roasted tomatoes. Top with extra sliced green onion, if desired. Not suitable to freeze or microwave.