I love mushrooms in lots of dishes (much to the dislike of one of my children) I keep telling him he’ll grow out of it, he’s still waiting.
But at least these little mushrooms he’s okay with…(picking his favourite colour maybe not).
Handbuilt from Southern Ice Porcelain and twice fired, the second firing to 1300. They’re beautiful and strong, each has it’s on personality and no two are the same. Making their market debut this Saturday in City Hall.
This week has been hectic getting another gloss firing on in between birthday celebrations and if that’s not special enough….I’m looking forward to breakfast in bed on Sunday for Mother’s Day, which would normally be vegemite toast and a cuppa coffee. This year I’m thinking I’ll get the children to whip up some gluten free pikelets. A very good friend made these for me for my birthday and gave me the recipe, I’ve added it just in case you have a coeliac in your family. (They are really good)
1/2 cup almond flour
1/2 cup tapioca flour
2 Tbsp coconut flour
2/3 cup milk (dairy or non dairy such as coconut milk or almond milk)
2 tsp gf baking powder
2 eggs
1tsp vinegar (to help the baking powder, you won’t taste it!)
optional 1 Tbsp honey
Pinch salt
Combine all ingredients in a bowl, gently combine with a fork and then whisk for a minute or two until combined into a smooth batter. If it looks too runny, give it a few minutes standing, as coconut flour REALLY absorbs liquids….like….huge amounts. After waiting a few minutes, you should have the perfect consistency to make small pikelets, or even big pancakes with this mixture. If you wanted thinner crepes, just add a touch more milk. Heat non-stick pan over medium/low heat, add in a small amount of ghee or coconut oil…things always taste better when fried in some good fat Spoon tablespoons full of mixture into the pan, wait for pikelets to start to bubble a bit, flip, cook for another minute or so and serve. These behave almost IDENTICAL to wheat flour pikelets, which blows me away, no messy flipping and not taking forever to cook. Light, fluffy morsels ready to be eaten as is or topped with some delicious toppings.
The texture is really great and there yummy plain.
Well, I better get back to the studio and start organising myself for the market Saturday. Have a great day.
