Today is Shrove’s Tuesday AKA Pancake Day! Woot! Woot! Who doesn’t love pancakes? You? Then this post isn’t for you sweetie pie. In case you have no idea why the British gorge themselves on pancakes today of all days–Tomorrow is Ash Wednesday AKA the day you have to stop eating fun things, so in Sweden it is “Pastry Day”, in America it is “Fat Tuesday” (they couldn’t decide on just one food) and here it is “Pancake Day”. The idea is to eat as much of the one food you love the day before you have to give it up for Lent. That’s your Theology lesson for the day from Miss Dia.
Anywayyyyy, getting back to the pancakes. I did something strange to them, I turned them into corn muffin cakes and put grapefruit marmalade on top. Don’t worry, you don’t have to put grapefruit marmalade on top, but I’m going to give you the recipe anyway…just in case you change your mind.
These pancakes are 100% Gluten free and vegan!!
British Style Cornmeal Pancakes
1 cup cornmeal
1 cup rice flour
2 egg replacers by EnerG
3/4 cup Soy milk
4 tablespoons of vegetable oil
Sift the rice flour and combine it with the cornmeal.
Whisk together with the egg replacers and soy milk.
Now you have your pancake batter.
Take your pancake pan and heat the oil up hot.
Take 2 tablespoons of the hot oil and whisk it into your pancake batter.
Now slowly pour the batter into the pan.
Move your pan from side to side to make sure you get an even pancake, and if you dare try to flip the pancake once the cooked side has lightly browned.
You should only need to fry on one side for 2 minutes and the other for about 30 seconds, after all they are very thin.
This recipe makes about 8 pancakes.
Dia’s Organic Grapefruit Marmalade
3 organic pink grapefruits
3 lbs preserving sugar
1 sachet of pectin
Peel the grapefruit and slice them into small chunks.
Put in preserving pan and simmer for 15 minutes.
Slowly pour in the sugar and stir until it is dissolved.
Add in the sachet of pectin.
Bring the marmalade to 220°F (105°C), setting point.
Pour into 2 lb jars.
Now if you want to know what I used to give up for Lent, it was corn muffins. Random I know, but corn muffins were my favorite childhood food, and I haven’t had them in yonks, so I thought I would create some special gluten free and vegan corn muffins just for absolutely no reason at all.
1 cup cornmeal
1 cup rice flour
3/4 cup vegan spread
3/4 cup caster sugar
3/4 cup soy milk
2 tsp gluten free baking powder
1 tsp baking soda
2 EnerG egg replacers
Sift the rice flour and combine with the cornmeal, baking powder and soda.
In a separate bowl mix together the milk, vegan spread and egg replacers.
Slowly add the liquid mixture to the dry mixture and stir with a wooden spoon no more than 15 rotations. This ensures the muffins will not be coarse.
Pour batter into a 12 muffin tin tray.
Bake at 180°Celsius (355° Fahrenheit) for 20 minutes.
On a side note. I try not to bring up my health problems on this blog, but you may or may not be aware of the many brain surgeries and other operations I’ve had for my arachnoid cyst on my brain and hydrocephalus.
We at Arachnoid Cyst Awareness have started an arachnoid cyst petition to help get arachnoid cysts recognized as a valid illness that is capable of causing severe and sometimes debilitating symptoms. Many arachnoid cyst patients get turned away from hospitals because their doctors don’t believe it is possible for an arachnoid cyst to cause symptoms.
They do cause symptoms, and if left untreated they can cause hydrocephalus, papilledema and many other neurological problems. If you know of anyone who would like to sign our petition it is here: http://arachnoidcystpetition.com it only takes 2 seconds and by signing you are helping us reach our goal of 1,000 signatures to bring to the World Health Organization. So far we have around 650.
Many thanks for reading that announcement!