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Pancakes Enveloped In Smooth Banana Sauce
 
Submitted by: DairyFree.me
Desserts spelled backwards read as stressed so stop being stressed and reverse the feeling with these tasty desserts which show that a pinch of this and a smidgen of that create happiness...

... Serve with a scoopful of acceptance and a filling of tolerance, wrapped up in fruitfuls of hope…

SERVINGS: 4

INGREDIENTS:
For the filling:
25g (1 oz) pecan nuts, finely chopped
4 large bananas
5 ml (1 tsp) lemon juice

For the crepes:
5 ml (1 tsp) sunflower oil
1 egg
40g (1 ½ oz) dried apricots
Salt
100g (4 oz) whole wheat flour
Plain chocolate (dairy free)

METHOD:
Heat the oven to 375°F, 190°C, Gas Mark 5.

For the filling:
Bake the bananas whole and with their skins still attached. Cook for 15 minutes until soft to the touch.

Peel off the skins and remove the flesh. Mash with lemon juice and pecan nuts.

For the crepes:
Pour enough water over the apricots to cover and poach for 15 minutes until they soften.

Transfer to a blender and whizz until you have a runny liquid. Pour into a jug and add water until the volume reaches 300 ml (1/2 pint).

Pour the fruit juice back into the blender and whizz with the oil and egg.
Stir in the salt and flour, and liquidize a third time to form a smooth batter.

Drizzle a pan with oil. When it is hot, pour in 1 tbsp (15ml) of batter.
When the bubbles start bursting, flip the pancakes over and keep warm until the rest have been cooked.

Place the sauce into each pancake and roll up.

Half fill a saucepan with water and bring to the boil. Place a bowl on top and melt the chocolate. Drizzle over the top of the pancakes and serve.

 
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The Everyday Dairy-Free Cookbook - Recipes for Lactose Intolerants

Authors: Emily White & Miller Rogers

 
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  Alpro Dairy Free

Alpro is the European pioneer in the development of mainstream soya-based food and drinks. For over 30 years, we have been championing a healthier, more sustainable way of producing tasty products that conserve the soya beans' unique nutritional value.
 
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Finger Lickin Flapjacks

Number of servings: 10

INGREDIENTS:
4 oz (115g) soya margarine
4 oz (115g) muscovado sugar
½ lb (225g) rolled oats
3 oz (85g) golden syrup


Dairy free
Suitable for vegetarians and vegans
Egg free

 

 
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