gluten-free dairy-free banana-yogurt pancakes

 

These are a Mamatouille original and a variation on a rice-flour pancake theme that we all really enjoy devouring. 

You'll need:

• 2 cups rice flour
• 2 eggs, beaten
• 1/4 teaspoon salt
• 2 tablespoons oil
• 2 teaspoons vanilla
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 2 tablespoons apple cider vinegar
• 1.5 cups soy milk (or milk of choice) - start with 1 cup and see if you need more because these pancakes also have yogurt
• 3 tablespoons katakuriko (Japanese potato starch) or cornstarch
• 2 mashed bananas
• 1/2 cup soy yogurt
• lots of shakes of cinnamon
• raisins

Do this:

Mix it all up, fry up on your griddle, and enjoy with peanut butter or honey. 

gluten-free dairy-free black-bean chocolate brownies

 

A friend sent me this recipe from Poland, but she's American and I'm assuming these are too. I can't give you the source, but they're delicious and more-ish nonetheless.

As you can see, half of us like walnuts. :)

You'll need:

• 1/2 cup black beans, dried, soaked overnight, and cooked till soft, or 1 can of cooked black beans
• 1/2 cup neutral-flavored oil
• 2 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup light brown sugar
• 2 teaspoons vanilla
• 1 1/2 teaspoons chicory powder (or you can use instant coffee)
• 1/3 cup flour (I used half rice and half almond)
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 50 g dark chocolate (dairy free)
• 50 g chopped walnuts

Do this: 

Make a puree of the beans in a food processor, then add in everything else except the chocolate bar and the walnuts. Stir those in at the end. 

Line a square baking pan (8 by 8 inches or 20 cm x 20 cm) with baking paper, pour in your batter, then bake at 170 C/325 F for 15-20 minutes. 

Let it cool completely before cutting and serving. 

CHOCO FIX! 

gluten-free dairy-free homemade tomato soup

 

Craving creamy and spicy tomato soup, I made up a Mamatouille special! 

You'll need:

• 1 tablespoon olive oil
• 3 tablespoons dairy-free margarine
• 3 tablespoons rice flour
• 1/2 onion, chopped
• 5 cloves garlic, crushed
• 3 cups dairy-free milk (I used soy)
• 2 teaspoons sea salt
• paprika to taste
• dried parsley to taste
• Italian mixed herbs to taste
• cayenne pepper to taste
• black pepper to taste
• 1 tablespoon sugar
• 2 sachets veggie bouillon
• 2 cans chopped or whole tomatoes
• 2 tablespoons tomato paste

Do this:

Saute onions and garlic in olive oil. Add margarine then slowly whisk in flour. Then slowly whisk in the milk a bit at a time till smooth and let it simmer. 

Add your spices and sugar and bouillon. 

Throw in your tomatoes and tomato paste. 

Simmer a few minutes, then use an immersion blender to smooth it all out. 

Top with fried onion bits! 

Yuuuummmmm. Sweet. Spicy. Creamy. Great with a sausage roll.