Pear,Banana And Cinnamon Pikelets

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Pear,Banana And Cinnamon Pikelets :

Ingredients

  • 1 cup gluten-free self-raising flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons caster sugar
  • ¾ cup reduced-fat milk
  • 40g unsalted butter, melted, cooled
  • 1 teaspoon vanilla extract
  • 1 large ripe banana, mashed
  • 1 packham pear, cored, finely chopped
  • Olive oil cooking spray
  • Reduced-fat passionfruit yoghurt, to serve

Method

  • Step 1 – Combine flour, cinnamon and sugar in a bowl. Make a well in the centre. Combine milk, butter and vanilla in a jug. Add to flour mixture. Whisk until smooth. Stir in banana and pear. Stand for 10 minutes.
  • Step 2 – Spray a non-stick frying pan with oil. Heat over medium heat. Spoon tablespoons of batter into pan to make 4 pikelets. Cook for 1 to 2 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 16 pikelets. Serve with yoghurt.

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Banana, Honey And Sultana Wraps

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Banana, Honey And Sultana Wraps :

Ingredients

  • 2 mini tortillas
  • 1 tablespoon fresh ricotta
  • 1 small banana, thinly sliced diagonally
  • 1 tablespoon sultanas
  • 1 teaspoon honey

Method

  1. Step 1 – Place tortillas on a clean work surface. Spread ricotta over each tortilla. Top each tortilla with banana. Sprinkle with sultanas. Drizzle over honey. Roll up firmly to enclose the filling. Serve.

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Banana And Hazelnut Yoghurt Fruit Dip

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Banana And Hazelnut Yoghurt Fruit Dip :

Ingredients

  • 2 tablespoons chocolate hazelnut spread
  • 200g low-fat banana honey yoghurt
  • 1 red delicious apple, cored, cut into thin wedges
  • 1 banana, peeled, sliced
  • 1 small bunch (100g) red grapes
  • 1 small bunch (100g) green grapes

Method

  1. Step 1 – Place spread in a bowl. Add yoghurt, 1 tablespoon at a time, stirring to combine. Spoon into bowl. Serve with fruit.

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Dairy And Gluten Free Pancake Stacks

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Dairy And Gluten Free Pancake Stacks :

Ingredients

  • 1 cup gluten-free plain flour
  • 3 teaspoons gluten-free baking powder
  • 2/3 cup gluten-free rice milk
  • 2 eggs
  • 1 ½ tablespoons lemon juice
  • 420g can super sweet corn kernels, drained
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon sweet paprika
  • Rice bran oil cooking spray
  • 1 avocado, chopped
  • 150g gluten-free shaved ham, finely chopped

Method

  • Step 1 – Sift flour and baking powder into a large bowl. Whisk rice milk, eggs and 1 tablespoon lemon juice together in a bowl. Add milk mixture to flour mixture. Whisk until smooth. Stir in corn, chives and paprika. Season with salt and pepper.
  • Step 2 – Spray a large non-stick frying pan with oil. Heat over medium heat. Using 2 teaspoons mixture per pancake, cook 6 pancakes for 1 to 2 minutes each side or until lightly browned and cooked through. Transfer to a wire rack. Repeat with remaining mixture, spraying pan in between each batch.
  • Step 3 – Place avocado and remaining lemon juice in a small food processor. Process until smooth. Season with salt and pepper.
  • Step 4 – Place half the pancakes on a platter. Top each with 1 teaspoon avocado mixture and ham. Top with remaining pancakes. Serve.

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Banana, Lime And Pineapple Cheesecake

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Banana, Lime and Pineapple Cheesecake :

Ingredients

  • Melted butter, to grease
  • 1 x 250g pkt Arnott’s Granita biscuits, coarsely broken
  • 100g butter, melted
  • 500g cream cheese, at room temperature
  • 155g (¾ cup) caster sugar
  • 1 tablespoon finely grated lime rind
  • 4 eggs
  • 3 ripe bananas, peeled, mashed
  • 2 teaspoons fresh lime juice
  • 50g butter, extra
  • 2 tablespoons brown sugar
  • ½ fresh pineapple, peeled, cored, cut into 5mm-thick slices, quartered

Method

  1. Step 1 – Preheat oven to 160°C. Release base from a 23cm (base measurement) springform pan. Invert and line with non-stick baking paper. Secure base in pan, allowing paper to overhang. Brush side with melted butter. Line with non-stick baking paper.
  2. Step 2- Place biscuit in the bowl of a food processor. Process until finely crushed. Add butter. Process until well combined. Transfer to prepared pan. Spread and press mixture firmly over the base. Cover with plastic wrap. Place in fridge for 30 minutes to chill.
  3. Step 3 – Use an electric beater to beat cream cheese, caster sugar and lime rind in a large bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add banana and lime juice, and beat until well combined. Pour over the biscuit base.
  4. Step 4 – Place pan on a baking tray. Bake for 1 hour or until just set in the centre and light golden. Turn oven off. Leave cake in oven, with the door slightly ajar, until cooled completely (this prevents it from cracking). Cover with plastic wrap and place in the fridge for 8 hours or overnight to chill. Remove from the fridge 1 hour before serving to allow the cake to come to room temperature.
  5. Step 5 – Melt extra butter in a non-stick frying pan over medium heat. Add brown sugar and stir until sugar dissolves. Add pineapple. Increase heat to high. Cook, stirring often, for 5-6 minutes or until syrup thickens. Arrange pineapple on cake. Pour over syrup.

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Banana And Date Pudding With Butterscotch Sauce

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Banana And Date Pudding With Butterscotch Sauce :

Ingredients

  • 100g whole hazelnuts
  • 20g butter, softened
  • 1 cup (150g) coarsely chopped dates
  • 1 teaspoon bicarbonate of soda
  • 1 ¼ cups (310ml) boiling water
  • 1 cup mashed banana
  • ¾ cup (155g) brown sugar
  • 60g butter, softened, extra
  • 1 ¼ cups (190g) self-raising flour
  • Double cream or ice-cream, to serve

Butterscotch sauce

  • 1 cup (200g) brown sugar
  • 300ml thickened cream
  • 100g butter, chopped

Method

  1. Step 1 – Preheat oven to 180°C. Spread the hazelnuts over an oven tray. Roast in preheated oven for 10 minutes or until lightly toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop.
  2. Step 2 – Line the base of a 20cm round (base measurement) springform pan with baking paper. Rub the butter over the base and side of the pan. Sprinkle with the chopped hazelnuts.
  3. Step 3 – Place dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes to soak. Transfer to the bowl of a food processor. Add the banana, sugar, extra butter and flour and process until almost smooth. Pour into the prepared pan.
  4. Step 4 – Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes to cool slightly.
  5. Step 5 – Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until butter melts and mixture is well combined and heated through.
  6. Step 6 – Pour half the sauce over the pudding. Cut into wedges, drizzle with remaining sauce. Serve immediately with cream or ice-cream, if desired.

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