Sweet Jerusalem artichoke cinnamon and walnut (cake) bread

I finally did it!  Been meaning to figure a way to use these little beasties in a way we would all actually enjoy for ages.  In fact the ones I got in my organic veg-box from Riverford had gone wrinkly in the bottom of the fridge. (Incidentally they can be revived by soaking them completely in water for some hours.)  Anyway determined not to waste good food (hubby would probably disagree there) I soaked and scrubbed, peeled and whizzed and set forth with a try out.  Here is the result which I really happy with for a first go – in fact – not quite sure what I would change and if they need any change… Maybe substitute almond flour for ground sunflower seeds.  I want to try this as little cup-cakes too, maybe a little more sweetener.

Please let me know if you try this out and what you would do differently.

Sweet Jerusalem artichoke cinnamon and walnut (cake) bread

Pre-heat Oven 180C (fan assisted – hotter for ordinary).

Prepare a backing sheet with a sheet of baking parchment lightly oiled.

Clean your artichokes – you may not need to peel.  Finely grate or whizz in a food processor til chopped finely. You will need a cup of this (lightly packed down).

In a large bowl combine the following dry ingredients:

50g ground sunflower seeds or ground almond (optional – otherwise use 250g flour)

200g self-raising gluten-free flour

2 dessert spoons Xylitol (or sugar)

1 tsp cinnamon

1/4 tsp gluten-free baking powder

Chopped walnuts to taste (I used a good handful) – optional

Combine well.

Separate 2 eggs – place egg yellows into measuring jug and whites into medium-sized bowl for whipping.

To the egg yellows add 2 tblspns oil and enough of whatever milk you use to make up to 150ml.  Add Vanilla essence 1-2 tsp. Mix well.

Whip the egg whites to soft peaks.  Keep the mixer ready to use again.

Add the egg and milk mix and the Jerusalem artichokes to the dry ingredients.  Quickly and gently fold them together – this will produce a fairly stiff dough.  Beat the egg whites back together – they separate a little – and fold to combine with the rest of the ingredients as quickly and gently as possibly.

Spread the mix out a little onto the prepared baking sheet.  Bake near the top of the oven for about 30 minutes – a toothpick inserted will come out more or less clean and the top should be nicely browned.

Hope you give it a go!  As I love to see pictures with posts – I will try to get one up soon.

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Posted by on February 23, 2012 in Recipes



Well I just LOVE pancakes!  And the great thing is they are so versatile.  The other great thing is my 2 yr old son LOVES them too.  This means I can often sneak salad in and he still enjoys them.  Though when he is starting to get filled up he picks the filling out and just eats the pancake, sneakily getting more pancake that way.

Yesterday we had pancakes for lunch – this is something we quite often do because they are quite quick and I can put quite a lot of salad in them.  Yesterdays were especially delicious – we had them with grilled crispy bacon, lovely ripe avocado, tomato and fresh salad leaves.  And then for afters with Xylitol and cinnamon; (I am now off sugar too as have been diagnosed with Candida) but that is a whole other subject.

These pancakes may not strictly be Anti-Candida, but as a pregnant and poorly mom they are a compromise I think at least mean I get my son to eat some veg and don’t wear myself out too much.  I wonder if anyone has tried taking filled pancakes to work for lunch, I sent my hubby off with buckwheat pancakes and salad fillings and they seemed to go down nicely.  Buckwheat pancakes are a bit funny (ok Yucky) tasting at first but with salad and tuna or bacon in they are really quite nice once you get used to them.  To make them – just follow the instructions on the buckwheat flour bag – they are of course much better for you if you are on the Anti-Candida diet.

Here is my Gluten Free Pancake recipe

1 cup (250ml) plain gluten-free flour

1 large egg

1 tablespoon cooking oil

water (you will need less liquid than when making with wheat flour)

Pinch salt

Whisk all ingredients together – add water until you get the consistency of about pouring cream.  Make them thicker rather than too thin if you are not sure – you can add more water if you need to.  You might want to try a pancake out to see if its right.  I use a soup ladle and put about 4/5ths of one in for each pancake.  You will need a little oil in for the first one; make sure the base of the pan is completely but thinly coated – the pan needs to be hot but not smoking hot or the batter will just clump and skid and not cover the bottom of the pan in the right way.  Oh and I find a little drop of oil in the pan before each pancake helps – not sure if this is just my pan, (I use one of those salad oil dispensers so that I don’t get too much.)  If the mix is too thick your pancakes will be too thick and not cook through well.  Add a little water.  If too thin they will not hold together, the best thing to do is add another of all the ingredients and make it less thin when adding the water.  I have never had any success with any other method of thickening the batter.  The good thing is though that the batter keeps well in the fridge for a few days.  I’m not sure how long as we tend to eat it up sooner rather than later.

One fairly essential tip is to always stir the mixture before scooping for your next pancake as the flour tends to sink very quickly!

Some other fillings we love are:

Ham and lettuce.  Tuna or cold roast chicken shredded with mayonnaise (home-made with Xylitol if on the Anti-candida diet) and salad.  Mushrooms sauted with onions (though not eating this one on Anti-Candida).  Avocado with a sprinkle of salt and pepper – too yummy.  Hummus and salad.  Chocolate Coconut ice-cream with extra chocolate sauce (recipe to follow as soon as i find the piece of paper where i wrote what i did last time!).

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Posted by on February 14, 2012 in Recipes