In honor of Celiac Awareness Day, I am sharing a great recipe for gluten-free oven pancake.
I know it looks like cake, but this little treat started out as pancakes.
Ok wait. Here’s the deal. It’s drizzling and gray outside.
I woke up at 7 am on a Saturday, without contrivance and through no fault of my own.
I have a ton of things to do, and a lot of people to talk to about NC TGIF, the gluten-free fair I’m organizing.
…And still feeling a bit under the weather.
The day was ganging up on me already, and I could feel it creeping stealthily through the early morning shadows.
I threw back the covers.
Saturday morning shows are on and the coffeepot is playing tag with brew-of-the-day, like the good little pet it is.
It was looking more and more like a chill-out, don’t-rush-me, but plodding-wins-the-race kind of Saturday, capice?
We’ve all been there. Actually, some of us live there.
As I stood in the kitchen, my hair was sweeping over one eye, and the other one was still half asleep.
I decided the kid was not standing over a skillet today.
My one eye was giving it the side-eye and lining up a mode of attack. I fight back, jack.
Enter the Date Syrup Cake with Tahini and Fruit Sauce to slay the rainy day blues and kick some brunch!
Preheat oven to 350 degrees for 8 inch square or cast iron skillet (preheat the cast iron skillet with the oven-well greased) or 325 if using oiled glass baking dish
1/2 cup or 4 fl oz tahini
1 whole banana
2 TB fruit jelly or preserves (Strawberry or Apricot work nicely)
4.5 oz white rice flour
2.5 oz corn flour or quinoa flour (you’ll need a high-protein flour)
4 tsp baking powder
3/4 tsp baking soda
1 TB cinnamon
2-3 TB date syrup (found in Middle Eastern or Mediterranean shops)
(Optional: 2 tsp rosewater)
3/4 (6fl oz) cup soured milk (soured with 1 tsp cider vinegar)
1/3 (2.67 fl oz) cup olive oil
Combine the sauce in a blender. Set aside or refrigerate until needed. Allow to reach room temp before serving.
Thoroughly mix your dry ingredients. Make a well in the center.
In a small bowl, whisk the egg lightly but thoroughly until whites and yoke combine well.
Add syrup and pour in the middle of your dry ingredients. Leave it.
Add soured milk.
Add oil. Now stir thoroughly until mostly smooth.
There may be a lump or two, but it will be pretty smooth.
Leave it for 5 minutes. (Really!)
When you come back, it will have swollen and bubbled up in the mixing bowl like a bread dough.
Stir it back down and pour into your greased baking dish.
Bake 30-35 minutes, until set and firm in the middle.
A toothpick, knife or skewer inserted will come out whistling clean.
It will be light-textured and tender.
Pour the sauce over the cake and serve with fruit or yogurt, and you will amble down the alley with a whistle, an umbrella, and a twinkle in your eye.
Happy Celiac Awareness Day!
By the way – don’t forget to get your tickets to the NC TGIF gluten-free fall fair!
It will be September 27th, 2014 from 1-6pm at Ganyard Hill Farm, in Durham, NC.
Check out more information here: brownpapertickets.com/event/802030