Banana pancakes

2 small (or 1 large) ripe bananas

100g oats, ground in a coffee grinder

1 egg

100ml coconut milk

50ml water

¼ tsp cinnamon

½ tsp baking powder

Put all ingredients into the bowl of a food processer and whizz until you have a uniform batter. (You may need to scrape down the sides and whizz again.)

Heat a frying pan and wipe around the base with some rapeseed oil (or your favourite cooking oil).

I use a dessert spoon to measure out the size of the pancakes, but you could use a bigger spoon if you like. (I think if you wanted to make a full size pancake, you may not get it out of the pan in one piece.)

You can tell when the first side is done because little holes appear where the air bubbles have risen to the surface, also, the edges begin to turn solid. Flip them over and cook for another few minutes on the other side, until they are golden-brown.

I like to eat them hot, spread thinly with dairy-free chocolate spread. But they are also good cold on a picnic.

Banana muffins

80g gluten-free flour

70g oat flour (you can grind up oats to make oat flour)

1 tsp baking powder

Pinch of salt

2 tsp dark brown sugar

½ tsp cinnamon

100ml rapeseed oil

2 tsp maple syrup

6tblsp coconut milk

2 eggs

2 small bananas

Put all ingredients into a food processor and blend until smooth. Spoon mixture into muffin cases and bake for 20 minutes at 200°C. If you want to make slightly smaller muffins, you can use cup cake cases. In which case bake at 190°C for 15 minutes. Don’t worry when your muffins sink after you remove them from the oven, this is the effect of putting banana and oil in the mixture.

Fruit Crumble

110g demerara sugar

110g dairy-free margarine

60g polenta

220g oats

40g sunflower seeds

40g sesame seeds

800g cherries

1 small glass cherry liquer

Baking dish – 18cm x 24cm

Cream the margarine and sugar together in a large mixing bowl. Add the dry ingredients and mix well. Generously half-fill a baking dish with fruit. Sprinkle crumble topping over the fruit and bake at 170°C for about 40-45 minutes.

I was using frozen cherries, which we had harvested in May, stoned them and popped them in our freezer. I added a small glass of cherry liquer to the cherries before sprinkling on the topping. Other fruits which make a good crumble are:

Apple – Peel and core 3 large bramley apples. Cut half the apple into generous slices and half into small dice. Place in a saucepan with half a small glass of water and stew for about 10 minutes (when the finely chopped apple has pulped). Sweeten to taste. Pour into a baking dish and sprinkle on the crumble topping.

Plum – Prepare the plums as per cherries (see above) add sugar to taste.

Rhubarb – cut the sticks of rhubarb into pieces. Place in a saucepan with a very small amount of water, put the lid on the pan and stew for about 5 minutes, until soft. Add sugar to taste. Shake the pan rather than stirring to avoid breaking the rhubarb up. Pour into the baking dish and sprinkle on the crumble topping.

Gluten-free savoury oaty biscuits

I frequently use these biscuits as an alternative to bread or crispbread with my lunch, they go really well with cheese. (I am lucky that I can eat cheese made with goats milk or sheeps milk.) Also, parmesan seems to be OK for me, if you can't eat parmesan then you can substitute a hard sheeps cheese. I tried the recipe without cheese, but the resulting biscuits are so crumbly, they're almost impossible to eat.

110g gluten-free plain flour

110g oatmeal

2 tblsp grated parmesan

1 tsp soft brown sugar

1 tsp baking powder

½ tsp salt

1 tsp curry powder

110g dairy-free margarine

A little water to make a dry dough

Put all ingredients into a food processor and mix until well combined add a little cold water until mixture just starts to stick together. Remove the processor blade then scoop out small amounts of dough and squeeze with your hands until you have a little ball of dough, flatten onto your lined baking tray. Sprinkle tops with a little chilli powder before baking for 15 mins at 180°C.