Wheat free Archives

Dressing recipes

Chimichurri

Braai recipes

Smooth-and-creamy pap

25 - 30

Braai recipes

Braaied chakalaka

40 minutes

Potato recipes

Potato salad

20 minutes

Chicken recipes

Chorizo-stuffed roast chicken

1 1⁄2 hours

Braai recipes

Grilled greens

2 minutes

Ceviche recipes

Marinated yellowtail and tuna

Brinjal recipes

Baked brinjals

35–40 minutes

Cauliflower recipes

Basic cauliflower soup

50 minutes

Chicken recipes

Chicken and polenta traybake

45 minutes

Snack recipes

Tahini wraps

30 minutes

Tahini wraps

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

4 free-range eggs
2 T olive oil
½ t baking powder
¼ t salt
finely ground black pepper, to taste
½ cup tahini
3 T water

For the filling:

3 T thick mayonnaise
8 slices cheese (Emmenthal, Cheddar or slim fingers of halloumi)
8 ham, thin slices (optional)

Method

1. To make the pancakes, whisk all the ingredients together. If the mixture seems too thick, thin down with water.

2. Spread large spoonfuls on a 20 cm non-stick pan. Cook for a few minutes on each side until pale golden, then cook the other side.

3. Spread each pancake thinly with mayonnaise. Place cheese on one half and cover with ham. Fold over to cover the filling.

4. Spread one side thinly with more mayonnaise. Place mayo-side down in a non-stick pan, then spread the exposed side with mayo. Fry until golden.

Cook's note: This is my new favourite. The pancakes are made with tahini and eggs – no flour!

Find more snack recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira

Harissa-roasted cauliflower with white bean purée

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Asian crunch salad

Home-made bokkoms

Chimichurri

Smooth-and-creamy pap

Braaied chakalaka

Potato salad

Chorizo-stuffed roast chicken

Grilled greens

Marinated yellowtail and tuna

Baked brinjals

Basic cauliflower soup

Chicken and polenta traybake

Tahini wraps

Tahini wraps

Ingredients

Method