After a bout of rain we had fresh strawberries that were a little soft. They had to be used up, there were not enough of them to make jam, so I made some gluten free stawberry pikelets instead!
I use 1 cup of buckwheat flour, 1 cup of rice flour and 1 cup of quinoa flour to make my gluten free mix. I had around 1 – 2 cups worth of soft strawberries (but fresh hard ones will work too). I cut the strawberries in smaller pieces and added them to the flour mix. I added 1 cup of coconut palm sugar (you can also use around 1/2 to 3/4 cup of rapadura sugar), a pinch of salt and 1 flat Tsp of baking powder.
I added water to the flour whilst stirring the mix, until it was a nice consistency, not too thick and not too thin. I heated up and greased (with ghee) our hotplate and poured a ladle of the mixture in small round shapes on the hotplate. The pikelets were around 10 – 12cm in diameter. I cooked the pikelets until they were starting to dry on the top, then turned them to cook the other side.
Serve with some fresh cream, and if you really want to indulge, add some coconut chocolate sauce (coconut oil, cacao and agave mix) or chocolate avocado mousse. A nice way of spoiling yourself and your family after a big day…
©2012 Permaculture Research Institute Sunshine Coast – Gluten free pikelets recipe