These are 'happy' because they keep the body and brain on an even keel without a huge rush of insulin needed to deal with the high starch ingredients of regular pancakes.
I have tried many many variations to get this pastry right. This is it. A proper flaky, buttery texture with endless possible uses.
Using rice syrup as the sweetener these are beyond delicious. Made and frozen in 30 minutes they make a nice dinner party petit four.
Gluten and fructose free, I defy anyone to be able to tell the difference between this and a pie that has the conventional detrimental to health ingredients.
A really good version that can be used in any conventional recipe where pastry is required, to make it gluten free.
However you pronounce the word scone, these taste delicious. Just as good as any gluten containing version.
The crushed potato top adds another dimension to this classic dish because of the fibre in the skins. It also makes a nice crispy topping.
These beat any shop bought scotch pancake, and you can't tell they're gluten free. Once you get the hang of it you can make these in 10 minutes from store cupboard ingredients.
These are so quick and make a great snack. Good for picnics or the lunchbox.
This side dish is great for adding flavour. Using brown rice means that you retain the B vitamins provided.