Usually I like to throw some mashed banana into my pancakes. These pancakes however are without bananas. This was a request by one of my lovely readers. Since I know what it’s like when you have to avoid certain foods, I was more than happy to try a banana-free version.

For sweetening I have used dried apricots. This will also work well with other dried fruits, like dates or even figs. Please be aware that these pancakes are not overly sweet. I served them with a creamy vanilla sauce and it was perfect!

And while I have used raspberries, you can also use strawberries, blueberries or blackberries. As always, this recipe is vegan, gluten-free and once again oil-free

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Apricot Raspberry Pancakes (Vegan, Gluten-free, Fruit-Sweetened, Oil-free)

As always, this pancakes recipe is vegan, gluten-free and once again oil-free For sweetening I have used dried apricots. This will also work well with other dried fruits, like dates or even figs. Please be aware that these pancakes are not overly sweet. I served them with a creamy vanilla sauce and it was perfect!

Course Pancakes

Cuisine German

Diet Gluten Free, Vegan

Keyword Apricot, fruit-sweetened, oil-free, Pancakes, Raspberry

Servings 6 pancakes

Equipment

• powerful blender

Ingredients

• 150 g dried apricots
• 400 ml water or more if needed
• 1/2 teaspoon vanilla
• 120 g white rice flour
• 50 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 teaspoon baking powder
• 1 cup raspberries

Instructions

• Blend apricots, vanilla and water in a powerful blender until smooth and creamy.
• Mix the remaining ingredients (but the raspberries) in a bowl. Preheat a good non-stick frying pan.
• Then pour the apricot mixture into the bowl with the dry ingredients and stir to combine. The dough should be fairly creamy. Gently fold in the raspberries.
• Place even scoops into the frying pan and cook on medium/low heat for approx. 10 to 15 minutes. Then flip and cook until the other side turns golden brown.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The perfect treat for a winter afternoon…or a summer day that actually isn’t like summer at all Vegan, gluten-free and sweetened only with dates. With a soft texture, even though no oil has been added. Yay!

For 2 x 200ml ramekins you’ll need:

For the pudding:
1/4 cup (35g) rice flour
1/4 cup (35g) buckwheat flour
1 teaspoon psyllium fiber husk
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1-2 pinches salt

80g raw butternut squash, peeled and chopped
1/2 cup (105g) dates, pitted
1/2 cup water

For the sauce:
3 dried apricots or other dried fruit
1/3 cup water
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice

Preparation:

1. Preheat the oven to 190°C top-/bottom heat.

2. Mix the dry ingredients in a medium sized bowl.

3. Blend the ingredients for the sauce until smooth. I like to use a small blender like the Personal Blender for this step.

4. Then blend butternut squash, dates and water until smooth. Transfer to the bowl with the dry ingredients and mix well.

5. Pour even portions of the sauce into the ramekins until you have about one teaspoon of sauce left.

6. Scoop even portions of the dough into the ramekins. Then drizzle with remaining sauce.

7. Place in the oven and bake for approx. 5-10 minutes, then cover with a loosely placed sheet of aluminum foil and bake for another 5 minutes, or until an inserted tester comes out clean.

8. Serve while warm and enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Just recently I heard of so called polenta cake. The name is pretty much self-explaining: it is made with polenta! Why not, me thought and bravely combined it with freshly blended butternut squash, lemons and dates. And yes, it works! The texture has a funny, fluffy feel to it and it is quite moist.

Lemons are still in season and they keep stacking up on our kitchen table. I let the lemons have the leading role in this recipe. Not only are they in the dough, but also in the filling. This allows for a fresh lemony flavour that will have any lemon lover drooling

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Lemon Pumpkin Polenta Cake (Vegan, Gluten-free, Oil-free, Low-Fat)

Just recently I heard of so called polenta cake. The name is pretty much self-explaining: it is made with polenta! Why not, me thought and bravely combined it with freshly blended butternut squash, lemons and dates. And yes, it works! The texture of this vegan and gluten-free cake has a funny, fluffy feel to it and it is quite moist.

Course Cake

Cuisine American

Diet Gluten Free, Vegan

Keyword Lemon, Low-Fat, oil-free, Polenta, Pumpkin

Servings 1 Cake

Equipment

• 8inch/ 17cm cake tin
• Blender

Ingredients

For the cake:

• 190 g fine polenta
• 70 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1-2 pinch salt
• 200 g peeld raw butternut squash
• juice and zest of one lemon:
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 cup water
• 105 g dates pitted and diced

For the filling:

• 100 g peeld raw butternut squash
• 50 g dried apricots
• juice and zest of one lemon:
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• some coconut flour for sprinkles on top optional

Instructions

• Preheat the oven to 200° C (top-/ bottom heat). Line the cake tin with baking paper.
• For the dough, place dates, lemon juice and water into high-speed blender and let soak for a little.
• In the meantime mix all dry ingredients for the dough in a medium sized bowl.
• Chop the butternut to smaller chunks, chuck it in the blender and blend everything to a fine paste.
• Pour lemon-date-pumpkin-mixture into the bowl with the ingredients and mix well. Make sure you don’t stir it too long. Quickly transfer to the cake tin and spread it evenly.
• Place in the oven and bake until an inserted skewer comes out clean (about 10-15 minutes). Let rest in the form for a little before taking it out and letting it cool down completely on a cooling rack.
• In the meantime blend the apricots, lemon and butternut squash to a fine cream. Here it will also help to let the apricots soak in the lemon juice for a while.
• Once the cake has cooled down, cut it lengthwise into two and take the gently top off. I like to use a large serrated knife for this job. Spread the filling on the lower part of the cake and then gently replace the top part. I like to sprinkle it with some ground desiccated coconut flour

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.