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Cover: Gluten free cooking

Recipes with granulated sugar

05Apr 12

Oat and Buckwheat Pancakes

Oat and Buckwheat pancakes

Breakfast is the most important meal of the day, so it’s good to make sure you eat lots of high energy and healthy foods, especially if you’re going to be doing any energy-intensive activities later on in the day.  These oat and buckwheat pancakes provide a real kick-start to your morning and help keep you going all day long.

If you don’t want to use oats, you can use millet or quinoa flakes, which will give you a higher protein content.  Brown rice flakes could also be substituted.  I’ve used soy milk in the recipe because I’m trying to stay away from dairy as much as possible these days, but if you prefer, you can go ahead and use regular milk.

If I’m going to go out trekking in the mountains all day (something I often do), I usually double the recipe and wrap the leftovers to take with me for a quick energy boost later on in the afternoon.  They’re not as yummy without the maple syrup, of course, but as long as you’ve got something to wash them down with, they’re still pretty good. (For a sugary indulgence, try these lemon meringue pancakes.)

You Need:

  • 250g buckwheat flour
  • 70g oats
  • 2 tablespoons corn meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 250ml soy milk
  • 2 tablespoons vegetable oil
  • 1 large egg

Steps:

  1. Heat a non-stick frying pan over medium heat.
  2. Combine the buckwheat flour, oats, corn meal, baking powder, salt and granulated sugar. Stir well.
  3. In a separate bowl, combine the soy milk, oil and egg.
  4. Beat until well mixed.
  5. Add the dry ingredients to wet ingredients about a third at a time and stir until smooth.
  6. Spoon about 50ml of batter for each pancake onto the frying pan.
  7. Cook for about 2 minutes each side, until golden brown.
  8. Serve with butter and maple syrup, jam, yogurt, or whatever topping you prefer.

Ready In:  20 minutes

Serves:  4-6

Difficulty:   2 out of 5

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29Mar 12

Lime Cheesecake

 

Lime cheesecake

Tangy and cheesy and sweet, get ready for a taste bud explosion with this lovely lime cheesecake! Or for a more bite-sized option, try these mini lemon cheesecakes.

You Need:

For the crust:

  •  200g gluten-free vanilla or lemon-flavoured biscuits
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted,
  • 2 teaspoons grated lime zest

For the filling:

  • 700g cream cheese
  • 200g granulated sugar
  • 65ml sour cream at room temperature
  • Juice and grated zest of 2 limes
  • 1½ teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs, at room temperature
  • 250ml whipped cream, whipped with 2 tablespoons of very fine sugar and 1tsp vanilla extract
  • 1 lime, thinly sliced, for garnish

Steps:

  1. Place a rack in the middle of the oven and preheat to 165°C.
  2. Generously grease the bottom and sides of a 23cm nonstick spring-form pan and set aside.

FOR THE CRUST:

Place the biscuits and sugar in a food processor and process until they are fine crumbs.

  1. Add the butter and lime zest and process until the mixture is crumbly.
  2. Pat the crust onto the bottom of the pan.
  3. Bake 10 to 12 minutes or just until the crust is fragrant.
  4. Cool the crust while preparing the filling, but leave the oven on.

FOR THE FILLING:

  1. In the bowl of a stand mixer, beat the cream cheese on medium speed until light and fluffy.
  2. Add the sugar and beat 1 minute, scraping down the sides of the bowl.
  3. Add the lime juice and zest, vanilla extract and salt and beat until smooth.
  4. Beat in the eggs, one a time, just until blended.
  5. Pour the filling over the crust and smooth with a spatula.
  6. Bake 1 hour or until the top is firm.
  7. Cool the cheesecake 15 minutes on a wire rack.
  8. Run a sharp knife around the outer edge of the cake to loosen the edges and remove the sides of the pan.
  9. Wrap the cheesecake in plastic and refrigerate overnight.
  10. Slide a thin knife between the cheesecake and the pan and slide the cheesecake onto a serving plate.
  11. Bring the cheesecake to room temperature; slice with a knife dipped in hot water, then dried.
  12. Serve with a dollop of whipped cream and garnish with a lime slice.
  13. Refrigerate leftovers.

Ready In:  60 minutes + overnight setting

Serves:  10-12

Difficulty:   4 out of 5

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