Food - Family - Wellness

My kids are in love with these tiny pancakes! They’re super simple to make, are gluten-free, made without sugar, oil and best of all whole food plant-based!

Link to written recipe: https://www.foodfamilywellness.com/miniblueberrypancakes

Link to recipe video: https://youtu.be/J62AEp0W4-Q

Mini Blueberry Pancakes (Pancake Cereal) Thank you so much for watching! Here is the link to the written recipe: https://www.foodfamilywellness.com/miniblueberrypancakesAll of our recipes are vegan,...

Link to recipe video: https://youtu.be/eKYrIM3KB6Q

Masala Tofu Savoury Tart

Recipe makes 14-18 tarts

Tart crust:
2 cups sifted chickpea flour
1 tsp baking powder
1 tsp garlic powder
1.5 tsp sesame seeds
1 heaped tsp tahini
½ cup water
Optional ingredient: salt to taste

Simple masala scramble filling:
1 onion
1 tomato
1 tsp cumin seeds
350 grams silken tofu
¾ black salt
1 cup button mushrooms
1 zucchini
1 small red capsicum
1 tsp coriander powder
1/2 tsp turmeric
Pepper to taste
Salt to taste

Feel free to add additional ingredients such as garlic, ginger, chilli’s, lemon, mustard seeds and other spices according to your palate and preferences.

Method: Sift the chickpea flour. Add the baking powder, sesame seeds, garlic powder, and tahini. Gradually add the warm water and continue to mix until the dough forms. If you accidentally add too much water, don’t worry simply add more dry, sifted chickpea flour until it returns to the desired consistency. Then knead the dough until it forms a smooth ball. Allow your dough to rest for an hour.

For the filling, start by dicing your onion, then dice the zucchini, capsicum, tomato and halve your button mushrooms. Place your non-stick pan on medium-high heat. Toast your cumin seeds until they become fragrant. Add all of your vegetables, then the coriander powder, freshly ground pepper and salt to taste. Cook all of the ingredients for a further 10 minutes, tasting and adjusting seasoning if required.

Preheat your oven to 180 degrees celsius (355 degrees fahrenheit)

Dust your work surface with sifted chickpea flour and add a dusting on top of your pastry if it’s slightly sticky.

Tip for when you’re slotting the rounds inside your muffin tray - gently place them in ensuring you don’t push in the corners too much, so that it’s slightly above the corners. The reason for this is that because we’re not using oil, taking this approach will ensure the tart shells come out easily once cooked.

Bake your tart shells for 10-12 minutes or until golden brown and the crust has bubbled slightly. The slight bubbling makes the tart lighter.
Spoon in your filling and bake on 150 degrees celsius(300 degrees fahrenheit) for 5-7 minutes.