- 3 tbs SR flour
- 1 tbs milk powder (Plus Pints)
- a pinch of salt
- a handful each of raisins, sunflower seeds and pumpkin seeds
- 1/2 tsp ground cinnamon
I also had a little olive oil and some pear & apple spread.
At camp, using the frying pan of my Mini Trangia, I heated the olive oil. I added a little water to one of the mixes in another pan (I tried using the bag to do the mixing in but it wasn't very easy). Add only a tiny bit at a time so that it doesn't get too gooey. It's easy to add a bit; it's impossible to take it out!
I then moulded it out flat to about four or so inches across and put it in the pan, turning it after 30 seconds or so to take up some oil on the other side. After maybe four or five minutes each side on a medium heat it was done. If it sounds hollow when tapped it should be ready. With the spread on top this made a superb breakfast washed down with fresh coffee (using a coffee bag). Yum. I shall be doing this again.
I missed this at the weekend, very interesting. Am wondering if I can do the same with gluten free flour.
ReplyDeleteMaybe. No harm in trying. If it's inedible then you've not lost much. I had thought that spelt flour was gluten free but it appears not. Could you try this with rice flour?
ReplyDeleteI did a bit of googling and found some recipes using gram flour and one using a mix that includes rice flour. All I need is a little time to experiment.
ReplyDelete