Harp
Posted in Uncategorized on June 25th, 2009 by slq-pixelpipe – Be the first to commentAm playing at Kremlin Bar - Le Chat Noir tonight.
Am playing at Kremlin Bar - Le Chat Noir tonight.
Technically rolled oats don’t have gluten, but they’re usually contaminated since they’re transported and processed on the same equipment as wheat. Sometimes you can find certified gluten-free oats, but I haven’t so far. This is probably more like Just Right cereal, actually, but it’s far nicer. This recipe makes a LOT.

Gluten-Free muesli (or granola/cereal/yum)
You’ll need a big bowl.
It’s good with milk (dairy or no), or yoghurt, preferably a thick tangy one. There’s enough fruit the you probably won’t feel like adding honey or other sweetener.
Now to figure out the best way to make this into muesli bars!
These treats were an experiment by me to see what happens when you adapt a recipe in Vegan Cupcakes Take Over the World for gluten-free ingredients. And they were indeed delicious, fairly moist, a bit like a devil’s food cake.
Gluten-free vegan chocolate cupcakes
Wet ingredients
Dry ingredients:
Preheat oven to 350F/180C.
These cakes crack a little on the top, but that’s OK.
Icing (optional)
You may need to adjust the amount of oil or soy “buttermilk” if they turn out too dry or too moist. It depends on your oven and altitude.
They’re really quite nice. I adapted the recipe from a recipe on Cuisine.com.au. We do normally eat eggs, but ran out. A box of egg substitute in the cupboard comes in handy. I also used soy milk but was intending to use almond milk, which we turned out not to have because somehow its lid came loose in the cupboard and it went off. Pretty much any milk or milk substitute will do.
Gluten-free, dairy-free, egg-free Buckwheat Pancakes
Sift all the dry ingredients into a mixing bowl. Sifting is extra important when using gluten-free flours as it helps get more air into the mixture. Don’t leave out the salt. It’s important for enhancing the texture too.
Put the milk substitute into a separate bowl and add the apple cider vinegar. Whisk it in and leave for about a minute. This makes non-dairy buttermilk. (If you can eat dairy, you can of course just use real buttermilk.) Why buttermilk? The acidity is part of the chemical reaction that makes the pancakes rise and become fluffy.
Whisk the other wet ingredients into the milk mix, then add to the dry ingredients bowl.
Mix the two together lightly until there are no lumps. A good whisk is your friend when it comes to batter.
Cook in a hot skillet or frypan. Non-stick is good, but if you use a regular pan melt a little butter or substitute in the pan first otherwise you’ll never get them off the bottom. You can pour in enough batter to make large pancakes or small pikelets. Cook on one side until lots of bubbles have come up and the edges are little browned, then flip and brown the other side.
Serve with whatever pancake toppings you like. Blasphemously delicious.
Egg substitutes
There are some decent commercial ones such as Orgran No-egg, or you can make your own. Nearly any sticky food will work! Flax seed paste is good, so is half a ripe mashed banana, and various other substances as described on the Vegan Baking Tips page from the Post-Punk Kitchen people.
Actually I’ve been putting stuff on the internet for some time. Believe it or not.