Butternut is an excellent source of vitamins and mixed with the cranberries you get a super nutritious meal. Follow this recipe from Mila’s Meals: The Beginning & the Basics, published and written by Catherine Barnhoorn, R480
- 1/3 cup chickpea flour
- ½T freshly squeezed lemon juice
- ½ cup coconut milk (or other dairy-free alternative)
- 1 cup butternut, cooked and puréed
- 2 eggs, beaten
- 4T cranberries, chopped
- ⅓ cup potato flour
- ⅓ cup tapioca flour
- 1t aluminium-free baking powder
- ½t baking soda
- 1t cinnamon
- ½ Himalayan or sea salt
- Coconut oil for frying
1. Place the chickpea flour, lemon juice and milk in a mixing bowl and whisk to combine. Cover with a dish towel and leave to soak for 8 hours or overnight.
2. Once the soaking is complete, add the butternut purée, beaten eggs and cranberries. Mix well.
3. In a separate bowl, mix the dry ingredients with a whisk (the potato flour, tapioca flour, baking powder, baking soda, cinnamon and salt).
4. Add the dry ingredients to the butternut mixture and mix well to form a thick batter (while being careful not to over mix).
5. Heat just enough coconut oil in a frying pan to coat it.
6. Scoop tablespoons of the batter into the pan.
7. Fry them until they are firm and golden on the underside then flip over for another couple of minutes.
8. Test to see if the fritters are done by pressing lightly on them. If they are done, they will spring back. Transfer to some kitchen towel to drain and cool.
9. Serve as is – or with some raw honey drizzled on top.
10. Left over fritters can be frozen and placed in the toaster to defrost and reheat as and when you need them.
- Replace the butternut with sweet potato.
- Replace the butternut with finely grated baby marrow, the cranberries with goat’s cheese, and the cinnamon with black pepper.
(Makes 30 small flapjacks)