Banana porridge muffins

Banana porridge but in delicious muffin form. These gluten free muffins are quick and easy to make and even pretty healthy. Excellent breakfast choice. This recipe makes 12 muffins.

Ingredients:

3 medium ripe bananas

120 ml sour cream

2 eggs beaten

80g brown sugar

180g gluten free oats

40g gluten free plain flour

1.5 tsp gluten free baking powder

1 tsp vanilla extract

1 tsp cinnamon

pinch of salt

Method:

  1. Preheat your oven to gas mark 180ºC/350ºF/Gas mark 4 and prepare a muffin tin with paper cases.
  2. Put all ingredients into a large bowl and mix well.
  3. Spoon the mixture evenly into muffin cases.
  4. Bake for 20-30 minutes or until brown on top and a skewer into the muffins comes out clean.

 

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The Bungo

http://thebungo.co.uk/ 17-21 Nithsdale Rd. G41 2AL

opening hours: every day 10.00 – 00.00

Visited in September 2016

My Gluten Free Glasgow Rating: ♦♦♦♦♦ (out of 5)

Knowledge of staff: Brilliant! All the staff are really friendly and knowledgeable, especially the guy who I think is the manager, he really knows his stuff.

Gluten free menu: All gluten free options are clearly marked on the main menu with GFO.

What’s on offer: Loads of amazing options here, for every meal. Bungo do great brunches, as well as having GF starters, mains and deserts if you’re there for lunch or dinner. The houmous, veggie burger and lamb were all delicious. I’m convinced they must have the best GLUTEN FREE ONION RINGS in Glasgow. The burger rolls were so good I asked the waitress what brand they were – I was told they were from a main supplier and mega expensive. Nice that they don’t charge a gluten free supplement.

More info: I was told they have a separate fryer for their gluten free orders – great to know!

Basically… King (or Queen) of the Southside.

Gluten free pancakes

This makes 4 large thin, savoury and gluten free pancakes. I’ve tried lots of recipes and would say the BBC GoodFood recipe for gluten free pancakes is the best. It is really simple! Double the amounts if you are making for more than 2 people.

Ingredients 

125g gluten free plain flour

1 egg

250ml milk

butter, for frying

Method

  1. Add the flour, egg and quarter of the milk to a bowl and whisk until it is smooth.
  2. Add the rest of the milk slowly and keep whisking.
  3. Cover the bowl and leave it to rest for 20 mins. This will thicken up the mixture.
  4. Put a non-stick frying pan over a medium heat and add a knob of butter. Use a ladle to cover the pan with mixture.
  5. After a few minutes, or once the pancake is golden brown on bottom side, flip to other side for another few minutes.
  6. Tip – give your pan a wipe with kitchen roll between each pancake or you’ll end up with burnt butter and slightly charred pancakes.
  7. I served mine with banana, maple syrup and chopped nuts.