Wednesday, 20 July 2016

Necessity is the Mother of Invention - Pancakes and Puddings

We are now well into our second week of our #fewfood journey, I'm delighted to say that my daughter's symptoms are very much improved. They are far from gone - but given the she has Ehlers Danlos Syndrome as well as food allergies it was never going to be a complete cure, but it's really significant progress and she's delighted - as am I!

She is, however getting a little bored of her six foods, and has almost completely rejected chickpeas other than as gram flour which a bit of a blow. It means protein will be high on the agenda for trials. I promised I would try and make some new desserts, other than just pears.

I've bought some rice porridge flakes from Marks and Spencer which have been a fantastic success mixed with pear puree. I also tried my own rice pudding, with pudding rice and rice milk. I loved it - K prefers the porridge!


I also decided to experiment making "pancakes'. I figured that I could use olive oil instead of the margarine I would normally use, brown rice flour, and some pear puree instead of an egg since fruit does have some impact as a raising agent. It was actually pretty successful! 


I made the "pancakes" like drop scones, or scotch pancakes. I followed the quantities for the fat and flour and then added a tablespoon of puree instead of the egg and whisked with a hand balloon whisk. Some people have had good luck with sparkling water and flour alone, this recipe here uses millet flour and  sparkling water with good success.

The key to living with only a handful of foods we've discovered, is to keep an open mind. These won't taste like the best Shrove Tuesday pancakes you've ever tasted, or the best stack of scotch pancakes your grandma makes.... but they DID taste good and by experimenting we've added another meal to the list and staved off the boredom of life with six foods.


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