Gluten and dairy-free Brownies, pancakes and crabcakes

Three dishes that turn traditional favourites into gluten and dairy-free delights.


No-bake brownies (Makes 12 brownies)

Ingredients (Brownies)

1 cup walnuts, 1 cup cashew nuts, 1 cup pistachio nuts, 3 cups dates (pitted and preferably medjool dates), 1 cup raw, unsweetened cocoa powder, pinch sea salt, coconut oil to grease pan

Sauce and topping

¼ cup almond milk, 50g minimum 70 per cent dark chocolate (dairy-free), ¼ cup raw, unsweetened cocoa powder, 1 tbsp agave syrup, 2 tbsp coconut oil, Pinch sea salt

Method (Brownies)

Place all the nuts, apart from a few walnuts, into a blender and pulse until it becomes a powder. Remove and place into a bowl. Sift in the cocoa powder and salt, and mix well. Place pitted dates in the blender and pulse until they are broken down into little pieces. Remove from blender and set aside. Place nut and cocoa powder mixture back in the blender. Add the dates a little at a time while pulsing until a dough is formed. Remove and set aside. Break the remaining walnuts into small pieces and add to the mixture. Line a brownie baking dish with baking paper and grease with a little bit of coconut oil. Scoop the dough into the baking dish and flatten into the shape of the dish. Leave to cool.


Heat the almond milk in a saucepan on medium heat. Add the chocolate and stir continuously until the chocolate melts. Add the sifted cocoa powder a little at a time, stirring continuously. If the sauce seems too thick, add more milk; if it seems too runny, add more cocoa powder. It should be a thick, pouring sauce. Once the desired consistency is achieved, add the agave syrup, sea salt and coconut oil, and stir. Remove from heat and pour the topping sauce over the brownie mixture. Place in the freezer. Remove after an hour and cut into squares. Eat immediately or store in the fridge.


Coconut flour pancakes (Makes 6 pancakes)


2 tbsp extra virgin coconut oil, 1 tbsp raw honey, 3 large eggs, ¼ cup coconut milk, ½ tsp vanilla extract, ¼ cup coconut flour, sifted, ¼ tsp cream of tartar, 1 8 tsp baking soda, 1 8 tsp sea salt


Cream together the coconut oil and honey. Add the eggs one at a time. Add coconut milk and vanilla extract. Mix until smooth. Add coconut flour. Mix until smooth. Lastly, add cream of tartar, baking soda and salt. Do not over-mix as this will result in the baking agents (cream of tartar and baking soda) not working. Use a ladle and pour a small amount of batter into a greased crêpe pan on medium heat. Flip once the bottom is light brown. The pancakes will not bubble as much as “regular” pancakes. Serve with fresh berries.


Crispy quinoa-crumbed crab cakes with apple and coriander slaw (Serves 4)

Ingredients (Crab cakes)

80g crabmeat, 100g sweet potato, cooked and mashed, ½ lemon, zested, 10g coriander, 100g cooked quinoa, 100g arrowroot flour, 2 eggs, beaten, 10g spring onion, 10g aioli, pinch of salt

Tartare sauce

10g gherkin, chopped, 5g capers, 5g red onion, 5g dill, chopped roughly, ½ lemon, juiced, 80g mayonnaise

Apple and coriander slaw

½ apple, sliced, 80g cabbage, sliced, handful of coriander leaves, 50g carrot, grated, pinch of salt, lemon dressing (makes extra), ½ cup extra virgin olive oil, 4 tbsp lemon juice, 3 tbsp honey

Method (Crab cakes)

Mix all the ingredients, except the quinoa, eggs and arrowroot, in bowl until just combined. Shape into patties and coat in arrowroot, then the eggs and then the quinoa. Once coated, deep fry at 180 degrees until light golden brown. Serve with tartare sauce and apple and coriander slaw.

Tartare sauce

Combine all ingredients and serve chilled.

Apple and coriander slaw

Combine all slaw ingredients in a bowl, place lemon dressing ingredients in a jar and shake until combined, dress slaw with 4 tbsp lemon dressing and salt.

Recipes and photos provided by chef Patrick Ikinofo of The Cycle Bistro, Motor City, Dubai.

Published: September 21, 2016 04:00 AM


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