With the exception of the video (still in the works), I’ve had this ready since the first week of June! I have not been putting this off, I promise – I’ve been waiting and waiting to share this with you and get back to blogging, which I’ve missed so much, after I was done school. I’m not completely done yet but I can now at least spend some more time and attention to my interests, including here.
I was inspired to try something a bit different when I snacked on raw pear slices, dipping in a dairy-free pastry cream that I made for cream puffs (which, by the way, I am still working on perfecting), and thought how it would taste if I poached the pears. The raw pears tasted great with the pastry cream, but the pears were still at that stage where they’re quite firm and still have that bit of crunch to them. I didn’t mind, but I usually like raw pears when they’ve been left to soften and ripen longer, when they’re juicy, when the skin practically slides off when it’s peeled.
After a dozen eggs and four bell peppers, I decided it was time to share this winner. I love eggs in the morning – or any time of day, for that matter. From a previous posting, you may know that I like egg in the basket – it goes by many other names, of course, but they all refer to a piece of bread that has a hole cut out of the centre and with an egg cracked into the hole and fried with the bread. To those not familiar with it, it’s easily mistaken as simply an egg sunny side up on top of a slice of toast but it is not. This was one of my new favourite ways to eat eggs but it’s been replaced with this veggie version. I like it even better than when I had it with the bread, gluten-free or otherwise.
Instead of a slice of bread, a ring of roasted, sweet red bell pepper is used. Pick your colour.
I am posting this recipe today as a thank you to Tess of Tess’s Japanese Kitchen, who helped me set up the new visual category list in the left sidebar.
Dorayaki is a Japanese confection or wa-gashi and is essentially a pancake sandwich. The filling is a red bean filling called anko, which is usually made with adzuki beans (rich in iron) but I’ve also made it with red kidney beans. My recipe is based off the recipe from About.com. This is a simple and filling, fairly quick snack to make.
Anko (red bean filling)
1 (14-fluid ounce or 398 ml) tin red kidney beans, or 1 1/2 cups cooked
1/4 cup honey or to taste
1 tsp. salt or to taste
1 cup almond flour
1/2 tsp. baking soda
2 or 3 eggs
1/4 cup water
1/8 to 1/4 cup honey, or to taste
Oil to fry pancakes (I used olive oil, but you can use coconut oil or any oil that you prefer to fry with)
Drain and rinse the tinned kidney beans until all the bubbles are gone. Transfer the beans to a small saucepan and add honey and salt, mixing well. Gently cook over medium heat for about 5 to 10 minutes, just enough to warm the mixture. Remove from heat and blend with an electric hand-held blender until it’s become a paste. Makes about 1 cup.
- Heat a fry pan over medium heat with a little oil. In a bowl, combine the almond flour, baking soda, and eggs until it forms a paste-like mixture. Add the water, little at a time, until it reaches a batter consistency. Pour and mix in honey.
- Pour a small amount of the pancake batter to form 4-inch pancakes into the pan and cook until the edges start becomes firm while the surface is set but still wet. Another indicator of when it’s ready to be flipped is when you stop hearing it sizzling. Because of the honey, the pancakes cook quickly. Flip over and cook for a few minutes more, until golden brown. Pancakes may puff up a bit. Repeat until all the batter has been used. Makes 10 pancakes.
To start, spoon a small amount of the anko paste on to one pancake, spreading evenly. Put more of the bean paste on, if you want. To finish, put another pancake on top, making a sandwich. Serve and enjoy!
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