This is the result of a recipe evaluation done by Catriona Mackey while on placement from Queen Margaret College under Marion Bowles. Editing and HTML by Jack Campin. This has been used by a number of Marion's patients since the original testing.
Gluten-free recipes are marked as GF in the title. Note that many gluten-intolerant people should also avoid dairy products; recipes using these are not marked. Baking powders may sometimes contain egg, corn or gluten; just make sure that the one you use is free of anything you react to.
Combine oats, baking soda and 1 1/2 cups water; let stand for 5 minutes. Combine ground oats, sugar, 1 tsp baking powder and salt. Add to this beaten together oil, water and baking powder and beat well. Pour 1/4 cup batter for each pancake onto a hot greased griddle. Bake to a golden brown, turning once. Makes 10.
(These tasted nice but did not work as a pancake, will have to try again using the ground oats, and not buckwheat as was used today. Thought this recipe might be better suited to a muffin, but this did not work either.)
Sift dry ingredients together. Beat in 1/3 to 1/2 cup water. Beat in the mixture of oil, water and baking powder. Cook on a hot greased griddle, using about 1/4 cup batter for each pancake. Turn once.
(This recipe worked really well, did not stick and tastes very like pancakes made with wheat flour.)
Mix flour, salt and spices if required together. Gradually add iced water until you get a smooth batter. Heat a little oil in a pan, add a quarter of the batter and cook until the edges are crispy and brown, and the top has dried out. Serve with filling of your choice.
(Changed this one slightly - used 150g of flour and omitted the salt. These worked really well with apple puree and a sprinkle of sugar and cinnamon).
Sift the millet and mix with water to make a thick porridge, cool. Press this through a sieve. Boil half the milk and 1 Tsp of butter together, then sprinkle in two thirds of the buckwheat to make a thick porridge. Cool to room temperature. Mix the yeast with warm water and add to the buckwheat mix. Allow to rise, then add the sieved millet porridge and remaining buckwheat flour, the egg yolk mixed with the sugar, salt and remaining warm milk. Leave for a second warm rising, then add beaten egg white. Pour a small soup ladleful of the batter into a pan and turn as soon as they become lacy and set.
Suggested fillings: smoked cod roe mixed with cream cheese, fruit puree, or damson jam.
Chop garlic and shred carrot. Fry the millet, salt and garlic until the millet starts to brown or pop. Add carrot, stir in, then add water. Cook for 20 minutes or until the millet grains are only just starting to break apart. Meanwhile mix the cornflour or juwar with the coffee-cup of water to a smooth creamy consistency. Stir into the millet mixture and cook for a minute or two more. Spoon into burger moulds (we use Tupperware gizmos which combine a stacking set of polythene ashtray-like things with a moulding sleeve and piston; got two sets of them in a car boot sale or charity shop for less than a pound), press into shape and refrigerate (or maybe freeze; we don't have a freezer so I don't know how well that would work). Fry until golden brown. They'd be an alter- native to hash browns for someone with a nightshade allergy. Might be nice with chopped herbs added.
Timing when boiling millet is tricky if you don't want to end up with porridge or birdshot, it's not as forgiving as other grains. I prefer the cornflour version of this, it has a lighter taste; maybe glutinous rice flour might work too.
Preheat oven to 400 degrees. Grease 6 muffin pans. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the margarine. Pour into muffin cups that have been greased. Bake for 25 minutes. Makes 6 to 8 muffins.
(Worked out really well, not too sweet, ideal for breakfast, does not need adjusting, recipe amounts are correct).
Preheat oven to 425 degrees. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the margarine and pour into muffin cups that have been greased. Bake for 25 mins. Makes 6 to 8 muffins.
(These tasted lovely, but were really crumbly, recipe amounts made only 2 muffins. Recipe needs to be adjusted as do amounts)
Grind pecans to a fine powder in a blender, add water,and blend for 30 seconds, add oil and honey, blend again. Allow to cool to lukewarm. Combine flour, carob, chopped pecans, corn free baking powder, cinnamon and baking soda in a large bowl. Mix well. When the liquid mixture has cooled to lukewarm, blend in the eggs and vanilla. Pour liquid mixture into the flour bowl. Mix to moisten all dry ingredients. Bake in muffin cases.
Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds. If the ingredients in the blender dont reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can. Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes. (Have not tried this one.)
Sift dry ingredients together, beat egg yolks add milk and melted butter, combine and stir quickly, fold in whites and add milk if necessary to make batter thin enough to pour. Omit sugar for very crisp waffles. Makes 6 waffles.
Sieve the flour, salt, and bread soda into a bolw, mixing well, then rub into the fat, add enough buttermilk to make a loose dough, place on a floured board and knead lightly. Shape and place on a greased baking tin. Bake in a hot oven, 425 degrees F, for 15 to 20 minutes.
Peel, boil and mash the potatoes. While still warm, work in sufficient fine oatmeal to form a rather soft dough, adding salt and enough melted butter to bind it. Sprinkle a generous dusting of oatmeal on the board and roll out the dough and quarter to half and inch thick. Cut into triangles and cook on a greased griddle in a hot oven for fifteen to twenty minutes. Alternatively brown each side in a frying pan.
Put the flour, salt and baking powder into a bowl, mixing well, then add the sieved potatoes and the melted butter. Mix to a smooth dough, adding a little milk if required. Place on a floured board and knead, shape and cut into triangles, cook on a hot greased griddle until brown on both sides.
Boil the water and salt, tip in the buckwheat stirring until it returns to the boil, lower the heat and cook until it thickens - 15-20 mins. Add the butter, cover and allow to cool. When the mixture has cooled add the cheese eggs and sugar and mix well. Form into cakes, roll in the crushed cornflakes or Ryvita and fry until golden.
Cream butter and sugar until fluffy, then add yolks of eggs and stir until mixture is light, smooth and creamy. Add ground hazelnuts and stiffly-beaten egg whites. Bake slowly in a round spring-form tin with separate bottom; 1 hour at regulo 4 (175 degrees C). Greaseproof paper in the bottom of the tin will prevent it sticking. When cold cut in half, spread with apricot jam or orange jelly. Replace the halves, cover with plain chocolate and decorate with hazelnuts, cherries or peel.
Dough:
Filling:
Line tin with pastry. Mix dates and cream till caramel-like and add nuts. Cover with dough, bake and glaze with yoghurt.
Combine the peanuts and arrowroot in a large bowl and set aside. In a food processor or blender, combine the peanut butter, honey, oil and egg. Blend for 30 seconds. Pour into the bowl with the ground peanut mixture, mix well, and chill for one hour. Pince off walnut size pieces of dough and roll between your palm into balls. Roll in chopped peanuts to coat, place about 2" apart on oiled cookie sheets, press each ball lightly to flatten. Bake at 325 degrees F for 18 to 20 minutes, until lightly brown. Cool on wire racks and store in airtight containers.
Combine the water, oats, raisins, and cinnamon in a saucepan, bring to the boil, then reduce heat, and simmer for 5 minutes. Stir frequently, stir in oil and leave to stand for 5 minutes. Divide the mixture into 2 large or 4 small mounds on a plate, flatten each mound into a patty with the back of spoon, spread the top of each with apple butter and sprinkle with nuts.
Combine water, raisins and dates in a 3 quart saucepan. Boil for 10 minutes, then set aside to cool. Stir in the oil and lemon juice or vinegar or vitamin C crystals. Into a medium bowl, sift the flour, arrowroot, baking soda and cinnamon. Stir the flour mixture into the saucepan, mix well, stir in the walnuts. Spread batter into an oiled 8" or 9" square baking pan. Bake at 400 degrees F for 20 minutes, or until the top is firm when touched.
(Very heavy, went slightly wrong in method, will have to try this one again.)
Bring water to the boil. Add polenta and baking powder while stirring and stir/mash like buggery to stop it going lumpy (I use a 1950s gadget called a Kitchamajig, like a thin springy stainless steel salad server with lots of slots in it). Immediately add everything else and stir like buggery (I use a wooden spoon at this point) till the chocolate's melted through it and everything's mixed in evenly. Turn into a small springform looose-bottom tin, leave to cool, put it in the fridge, pop out and pig out. Great comfort food and would make a fine celebration cake for almost no effort.
Put all ingredients into a bowl and mash with a fork. Press into a baking tin and place into the refrigerator for 30 minutes before cutting into squares and serving.
(For the person with the sweet tooth! - too moist, need to cut back on the apple and the lemon juice, otherwise very nice.)
A less allergenic alternative to jams and jellies, using whatever fruit you wish.
Place the fruit in a saucepan, add enough water, juice or cider to cover, add the honey, bake at 275 to 300 degrees F until fruit is mushy; do not allow to boil. Puree the fruit in a processor, taste and if necessary add more honey. Return to pot and bake again, stirring every 30 minutes, until very thick. Ladle into sterile canning jars and seal tightly, place in a large pot and add enough water to cover the lids by an inch. Boil for 30 minutes. Cool, label and store at room temperature.
Combine the honey, oil and water or juice in a medium saucepan, heat briefly to melt honey, remove from heat and stir in vanilla. Sift together the flour, carob, cream of tartar or vitamin C crystals and baking soda. Stir in the nuts. Drop rounded teaspoonfuls onto cookie sheets. Bake at 325 degrees F for 15 to 18 minutes. Use within a few days.
Catriona Mackey
Department of Dietetics and Nutrition
Queen Margaret College
Clerwood Terrace
Edinburgh EH12 8TS
Scotland
Marion Bowles, SRD, and Jack Campin
11 Third Street
Newtongrange
Midlothian EH22 4PU
Scotland