Guilt-free deliciousness

2016-05-25 06:00
Gluten-free coconut crumpets. PHOTO: supplied

Gluten-free coconut crumpets. PHOTO: supplied

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RECENT reports indicate that cauliflower is the new “carb” as people move away from eating carbohydrate-rich foods such as pasta, bread and rice.

Market indications are that cauliflower prices are increasing.

Whether this has to do with the craving for the humble­ vegetable or the drought, now is the time to enjoy­ a different take on the cauliflower.

The Diet Everyone Talks About has a recipe for cauliflower dumplings - a substitute for flour dumplings in soup or stews this winter.

Cauliflower dumplings

Makes 12 dumplings - 0,25g carbs per dumpling.

Preparation time: 40 minutes.

• 1 small cauliflower

• 3 eggs, beaten

• To taste salt, seasoning, black pepper

• 5ml parsley

• 5ml nutmeg

• 200ml grated cheese (of your choice)

• For baking, butter and/or olive oil

• Cook cauliflower till soft. Mash thoroughly.

• Add all the ingredients, except the butter and/or olive oil. Mix well.

• Shape into walnut-sized balls.

• Bring a large pot of water to the boil. Add 30ml salt.

• Drop balls into the boiling water. Once the balls rise to the top, remove them with a slotted spoon.

• Heat butter in a heavy pan. Fry each ball till brown on all sides.

• Delicious with soup, as a side dish or as a starter with fried mushrooms and small tomatoes on a bed of lettuce.

Alternatively, break the cauliflower into small flowers. Cook until just off-hard. Mix the rest of the ingredients (except the oil). Dip each flower into the mixture and bake in deep hot oil until brown.

The old-fashioned English crumpet has had a make-over with Sedgwick’s Original Old Brown, to make modern-day, mouth-watering, gluten-free coconut crumpets in a few easy steps.

Try this recipe and impress your family and friends with this anytime snack.

Sedgwick’s Old Brown is celebrating a century of heritage, character and traditions this year. Affectionately known as “Obies”, it is still made according to the original recipe.


With honey and Old Brown (optional) sauce.

Serves four to six.

• 4 eggs

• 1 cup milk

• 2 tablespoons vanilla extract

• 1 tablespoon honey

• 1 cup coconut flour

• 1 tablespoon baking soda

• ½ tablespoon salt

• butter for frying
Honey sauce

• ½ cup Sedgwick’s Original Old Brown (optional)

• ¼ cup honey

• ¼ cup sultanas

• ¼ cup raisins

• ¼ cup sliced almonds, toasted

• In a small bowl, beat the eggs for about two minutes or until frothy. Mix in the milk, vanilla and honey.

• Combine the coconut flour, baking soda and salt in a medium-sized bowl and whisk together.

• Mix the wet and dry ingredients together until the coconut flour forms a smooth batter.

• Lightly grease a pan with butter. Ladle a few tablespoons of the batter onto the pan to form each crumpet. Spread them out slightly using the back of a spoon. The crumpets should be fairly thick.

• Cook for a few minutes on each side over medium heat, flip each crumpet over until each side is slightly brown.

• Heat the Sedgwick’s Old Brown and honey in a saucepan over low heat, stir until warm.

• Add the raisins and the sultanas to the sauce, remove from the heat and keep it covered.

• Let the sauce cool for 20 minutes and stir in the almonds.

• Serve the sauce over the coconut crumpets.

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