When I wandered to the kitchen yesterday to create an after school snack, I was inspired by Lucy's comment on this post. Coconut and date pikelets were the well-received result. The cool weather here makes hot pikelets perfect afternoon or morning tea fare at the moment. This recipe is gluten free and sweetened naturally with dates and natvia which is new stevia product I was experimenting with.
I hope you enjoy them as much as we did.
3/4 cup rice flour
1/4 cup almond meal
1.5 teaspoons baking powder
1 tbsp shredded or desiccated coconut
2 x 3g sachets natvia (or sweetener of your choice)
1 tbsp melted coconut butter
3/4 cup water or milk of choice
1 egg, beaten
a few dried dates cut into slices
extra coconut butter for cooking
Mix dry ingredients - except dates - in bowl. Add water (or milk), melted coconut butter and egg. Mix well.
Heat a pan and melt a generous knob of coconut butter. Pour batter in and just as bubbles are starting to appear as in picture above, dot the pikelets with slices of date. Flip pikelet and cook the other side until golden.
Remove from pan, spread with butter and enjoy with those you love.
I made some with dates and some without. Thinly sliced apple or pear would be nice too.