Mum’s Kifflitzers Re-Invented

I have an admission to make: until I got my Thermomix, I’d never made real custard. I’d either bought it ready-made or, worse, cooked up the powdered stuff. Yes, shocking I know. But, I learnt from my mum….monkey see, monkey do…

So when cleaning out my pantry one Sunday recently, I found a container of custard powder hiding at the back, and pulled it out to throw away. But then I had a ‘Moment’.

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I love my Mum’s handwriting…

I recalled some biscuits mum used to make that I loved: “Kifflitzers”. Custard powder was a ‘key’ ingredient. She’d given me the recipe (hand written of course) so as a tribute to her, I decided to make some before I ditched the processed rubbish for good. It’s kind of poetic and yet ironic: I’ll never see my mum again, and I’ll never buy custard powder again, so I’ll actually never make these biscuits according to this recipe again either. Even though they tasted SO GOOD…

My ‘obligatory’ changes to her original recipe, included opting for gluten free flour and vegan-friendly coconut oil instead of butter, and they turned out entirely different to Mum’s biccies, but still ridiculously more-ish. I have to add however, that some custard powders are NOT gluten free so check the ingredient list on the product packaging carefully.

My ingredient list included ⅔ cup Buckwheat flour, 125gm almond meal, ½ cup coconut sugar, 2 tablespoons custard powder, 90gms coconut oil (liquefied), 1 teaspoon vanilla (I used my homemade essence), approx 45gm almond milk.

The method is VERY simple. It takes less time than the oven takes to pre-heat (to 180ºC, by the way)! Because I’m a (proud) Thermomix owner, I freshly milled most of the dry ingredients first: placing the (⅔ cup) Buckwheat seeds and coconut sugar in together (approximately 10 seconds, Speed 9) then setting aside, so I could mill the (125gm) almonds into meal. I added the buckwheat & sugar mix back in to the Thermomix bowl, with the custard powder and mixed on speed 4 for a few seconds. For Non-Thermies, basically all you have to do is (sift &) mix all your dry ingredients together.food fervour

Add the vanilla, coconut oil & milk and mix well (Thermies 30 seconds, Speed 4-5) then mould spoonfuls onto oven trays lined with baking paper, with a little space between as they will flatten & spread during the cooking process. Bake for 10-20 minutes, depending upon your oven. Because of the high oil content, they will remain soft & ‘chewy’ even after cooling. Deeelish!

 

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So, Pancakes…

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Cinnamon Buckwheat Pancakes with Vanilla Brazil Nut Cream, Cacao Avocado Mousse & Berries

They are the quintessential sweet tooth’s Sunday breakfast. I always thought they were too much work…until about a year ago. When I got my little ‘Magic Bullet’ blender, the elbow-grease factor became zilch. And really, in terms of ingredients, they have never been a difficult option.

I am not coeliac, nor am I even gluten intolerant, but I have discovered enough about the stuff to want to cut it from my diet. In the event that the information I have is incorrect, I choose to avoid it for no other reason than the amount it bloats me (and you really have to give the stuff up, then consume it again to notice the difference).

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Coconut pancake FAIL

So my pancakes of choice are made with buckwheat flour (now that I have my Thermomix, I’ll be milling my own, yippee!) but I have experimented with a few different kinds. Coconut doesn’t work so well for me (see pic) but quinoa is nice, if a little bitter. There is so much fun to be had, mucking around with a basic pancake recipe!

This Sunday just gone I created the gourmet feast you saw above, based on cinnamon buckwheat pancakes. If anyone wants to spoil their mother this Sunday (Mother’s Day) you may want to pay attention as I divulge recipes for three parts of the meal, over the next few days. Just to confuse, I’ll start here with the pancakes, even though they’re last likely to be the last thing you’ll create.

Pancakes really are too easy. The ratio is pretty much 1:1:1. One cup of SR flour, one egg & one cup of milk. And that will feed two people (since I’m only one I halve the amounts – which makes the pancakes a little more ‘eggy’ – but I don’t mind, more protein for me!) So my buckwheat pancakes demand thus:

1 cup buckwheat flour, 1 teaspoon bicarb soda, 1 egg, 1 cup milk (I used almond this time) Oh and one hefty teaspoon of cinnamon….since cinnamon pancakes

Pop your frypan on a medium-low heat, drop in some coconut oil and blend the pancake ingredients well. Drop a small amount of batter in first, to make your ‘tester’.  If that bubbles, turns easily and browns nicely, go for your life with the rest! Stack on one plate or if you’re ‘particular’ about them remaining really warm, you’ll have needed to preheat your oven on a low temp so you can shove them in there as you cook. (Thermie peeps can chuck them in a ThermoServer…ain’t nuthin’ goin’ cold in that thing!)