Gluten Free Savoury Herb Pikelets
Author Rebecca Mugridge
Author Rebecca Mugridge
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Ingredients

  • 125 g butter
  • 2 free range eggs
  • 1/2 large raw sweet potato, finely grated
  • 1 cup buckwheat flour
  • 2 teaspoons baking powder (gluten free)
  • 1/2 cup finely grated cheese
  • 1/4 cup natural yoghurt
  • 1/2 cup milk of choice (almond, soy, dairy)
  • 1/2 cup mixed chopped parsley and coriander (fresh)
  • 1 teaspoon paprika
  • dash or to taste himalayan pink salt
  • 2 teaspoon chili (my kids did not notice it all but you could leave out, reduce or increase to taste)
  • 1 heaped tablespoon Super

Instructions

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