Gluten free and dairy free pikelets
Are you struggling with ideas for the kids school lunch box? If gluten free cooking is a requirement in your home I am sure that you have experienced the need to find a flour replacement that is also nut free?
One of the mums at my son’s school has a child who is celiac. She mentioned to me that it is difficult to come up with ideas for snacks for her child as the school is also nut free. This means that recipes using almond meal, or other nut meals as a flour substitute are not suitable for taking to school. Buckwheat is a good substitute for flour, however it is not suitable for foods that are required to rise such as cakes or muffins.
Each week I bake something for the kids to take to school and kinder in their lunch boxes. Usually it is cake or a batch of muffins. Generally this works well as the flavor variations are almost endless. I buy extra berries when they are in season and freeze them for use in the school baking across the year, they are useful to have on hand to add a nutrient boost to any baking if I am low on seasonal fruit.
Recently I “hit a wall” with muffins because I am really, really sick of making them! This last week I made a couple of batches of pikelets instead. It was a nice change for me and also for the kids and they take about the same time to make as muffins. The kids are happy to eat them either hot or cold so they are also a convenient after-school snack, especially if you are heading off to a sporting activity after school pick up. A batch of these pikelets will last for 3 days in the fridge (in theory).
Buckwheat is not a grain, it contains no wheat or gluten. It is a seed, ground into a fine flour. It is high in protein, and has a higher level of zinc, copper and magnesium than other grains. To find out more about the nutritional properties of Buckwheat read about it via Grains and Legumes Nutrition Council.
Buckwheat has a grainy, nutty flavor but the addition of fruit to the recipe does mellow the flavor.
I have had no complaints from the kids, including visiting kids, in fact as each batch runs out they beg me to make more.
- 1 cup buckwheat flour
- ½ teaspoon baking powder
- 300 ml Pureharvest Coco Quench
- 2 eggs whisked
- 1 green apple - peeled and grated
- ½ cup of blueberries
- Maple syrup or honey to serve
- Add the flour and baking powder to a bowl
- Add the Coco Quench (or milk) and then the eggs and whisk until well combined
- Add the fruit an stir to combine
- Spoon the mixture into a heated pan with a little oil
- Cook for 3 minutes each side (approximately) until browned both sides
- Serve with maple syrup or honey
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