Wheat free oat pancakes. Quick and easy.

Breakfast for me has to be something that is going to fill me up and stop me getting hungry later on. So, I usually try and having some kind of oats - for me they fill me up and keep me well sustained. ( I still use butter as it is beginning to be considered one of the healthy oils/fats.)

• 
  
  1 cup rolled oats
• 
  
  1 cup milk, goat, cow etc
• 
  
  ¾ cup buckwheat
• 
  
  2 tsp baking powder
• 
  
  ½ tsp salt
• 
  
  1 egg
• 30g butter
  

Put the rolled oats in a bowl with the milk.
In another bowl sift the flour, baking powder and salt.
Add the egg to the oat mix, stirring to combine well and then pour it into the flour mix. Add more milk if it is too stiff.
Heat a frying pan till very hot, turn down to just below medium heat. Add a little butter and put spoonfulls of batter into the pan.
When bubbles appear, turn it over and cook the other side quickly. Serve hot with honey, a little butter and chopped up banana.
Yum!

Peanut Butter, Barley, Oatmeal and Chocolate Cookies.

I do quite a bit of baking for my kids and I used to sometimes add sugar for them, but in really quite small amounts. At least as far as most baking today is concerned!
I now however have enough of a retinue of baking recipes that I do not use sugar anymore.
So, here is my recipe for wheat free, sugar free cookies, adapted from Madhuram's Eggless cooking. It gave me the idea and here is my adaptation.


Ingredients -

• 1/4 C Smooth Peanut Butter
• 1/4 C Butter
• 2 D Honey, a light tasting type
• 1/2 t Vanilla
• 1 Egg
• 2 t Water
• 3/4 C Barley Flour
• 1/8 t Salt
• 1/2 t Baking Soda
• 1/2 C Rolled Oats
• 1/2 C Whittaker's Ghana Chocolate, chopped small (or chocolate chips)
• 1/2 C Ricies
• 1/4 C Sunflower Seeds or nuts

Preheat the oven to 180 C and place the racks in the top third of the oven. Place baking paper on a baking sheet, or grease a baking sheet with butter.
In a large bowl mix together softened butter, peanut butter, vanilla and sugar. Mix till it smooth.
Add all other ingredients, if the mix seems too stiff add 1 more teaspoon of water.
Using a desertspoon, spoon onto the baking paper and bake for about 10 minutes, according to your oven. In mine they are done at 10, but I do like my cookies a little soft.
Remove from the oven and leave for a few minutes to cool, then try!
Great in kid's lunches and can be frozen.