I am always on the quest for the perfect gluten-free, dairy-free pancake recipe and today I think I may have found a keeper. I was flicking through the Epicurious app and came across Spiced Pumpkin Pancakes, which I thought might convert to a GF version very easily. As I am also trying to avoid dairy I substituted almond milk and a vegan spread from Becel. I use coconut sugar in baking, I like the slightly nutty flavour and it is said to have less of an impact on blood sugar levels in the body. Continue reading “Spiced Pumpkin Purée Pancakes”
A Marak is the vegetarian version of what is now known as a tagine. The word tagine refers both to the cone-shaped earthenware cooking pot and the dish that is cooked in it.
Marak should be served in the same way as a tagine, with piled heaps of couscous and fiery Harissa on the side.
This recipe was based on a saffron pound cake with lemon caramel sauce written by Gale Gand on the Food Network website. Saffron has been used in baking since Medieval times, when spices were an expensive commodity and therefore used to show status and for celebration. Saffron buns are a specialty in the county of Cornwall in the United Kingdom, where they were baked for high days and holidays, particularly Christmas. The spice trade route has existed for centuries, bring spices from India and beyond, via North Africa, to the lucrative markets of Europe.