This year was my daughter’s first Mother’s Day – and mine as a Grandmother and Mother-in-Law of two! A VERY exciting day! My whole wonderful family gathered at our place for Brunch. We met after my Son-in-Law ran in the Mother’s Day Classic (a fun run to raise money for breast cancer research), so I knew the Brunch would need to be hearty. I took the opportunity to try out a new FF recipe … and to GF-ify an old favourite.
To make my Mother’s Day more relaxed I made the baked beans and tomatoes the day before and reheated them. Easy!
… Buckwheat Pancakes … Oven Roasted Roma Tomatoes … hickory smoked bacon …
… eggs … wilted spinach … Baked Adzuki Beans … lashings of maple syrup …
… my son’s AMAZING homemade smoked sweet chilli sauce (my Mother’s Day gift) ...
Viola’s Canadian Pancakes
Viola was the mother of one of my son’s friends when he was in Primary School (ie a LONG time ago!). I first made them by the 100s at their class’ stall at the School Fête. We had several bbq griddle plates set up, and served them with fresh strawberries and cream. They were a HUGE hit then … and I still love them now. They have NEVER failed me.
The original recipe uses Self-Raising flour – I substituted buckwheat flour – and they were wonderfully nutty in flavour. A big success!
1½ cups buckwheat flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup oatmeal
¾ cup skim milk powder (my husband is dairy intolerant so I left this out)
1 tablespoon sugar
2 tablespoons melted margarine
2 eggs – lightly beaten
1½-2 cups water (I used soy milk – because I didn’t use the skim milk powder)
1 teaspoon vanilla essence
Mix together ONLY until smooth. Do NOT overbeat!
It’s quite a thick pouring batter.
Makes 12-14 pancakes (like large pikelets)
- Have the griddle (or frypan) at medium heat (about 180°C/350ºF).
- Grease with a little margarine.
- Pour a small ladle of batter onto the griddle (¼ cup).
- Reduce the heat to medium/low.
- Allow the pancake to cook for 2-3 minutes.
- Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake.
- Cook for another 1-2 minutes, or until nicely browned.
- Keep warm while you cook the rest.
Baked Adzuki Beans
I was SO excited when I found this recipe. I love baked beans, but haven’t been able to eat them since I found out I was Fructan intolerant – until now! I found out I can eat Adzuki beans – and they are fabulous.
3 cans Adzuki beans – drained
1 clove finely chopped garlic
1 capsicum – diced
1 chilli – seeded and finely sliced (as hot or mild as you like it)
2 sticks celery – diced (you can use an onion if you’re not fructose intolerant)
¾ cup bbq sauce
½ cup brown sugar
¼ cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons sweet chilli sauce
2 tablespoons worcestershire sauce
1 bay leaf
1½ teaspoons thyme
- Soften the garlic, celery (or onion), chilli and capsicum in a little oil.
- Mix in all the other ingredients.
- Pour into a casserole dish.
- Cover and bake for 2 hours at 165ºC/325ºF.
Oven Roasted Roma Tomatoes
Roma tomatoes – halved lenthways
Freshly ground black pepper
You can also sprinkle on your favourite herbs, garlic … whatever you fancy
Place tomatoes on a baking tray – cut side up (I use baking paper = no cleaning up!)
Bake 180ºC/350ºF for 25 minutes – until tomatoes are just soft.
That’s it – a hearty Brunch …