Coconut and rice-flour flapjacks with tahini “caramel” sauce

Coconut and rice-flour flapjacks with tahini “caramel” sauce

These delicious morsels are inspired by vitumbua, a popular East African breakfast treat of Swahili origin.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Coconut and rice-flour flapjacks with tahini “caramel” sauce

By Claire Ferrandi Serves: 6 - 8

These delicious morsels are inspired by vitumbua, a popular East African breakfast treat of Swahili origin.

Ingredients

  • FLAPJACKS

  • 150g coconut flour
  • 35g almond flour
  • 70g rice flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp xylitol
  • 250ml (1 cup) soya/dairy milk
  • 40ml olive oil + extra, to fry
  • 2 eggs
  • 250ml (1 cup) water
  • TAHINI “CARAMEL”

  • 130g tahini
  • 10 – 12 pitted dates
  • 160ml (⅔ cup) hot water
  • 1 1/2 tsp vanilla essence
  • pinch salt
  • handful pomegranate rubies, to garnish

Instructions

1

Combine the coconut, almond and rice flours, baking powder, bicarbonate of soda and xylitol in a large bowl. Mix until well combined, then make a well in the centre. Set aside. Combine the soya/ dairy milk, olive oil, eggs and water in a jug. Pour the wet ingredients into the well in the centre of the dry ingredients. Using a wooden spoon, combine the ingredients until a textured (almost porridge-like) batter forms.

2

Heat a drizzle of olive oil in a large non-stick frying pan. Using a tablespoon, spoon dollops of the batter into the frying pan and cook over medium heat until bubbles start to pop on the surface, about 2 – 3 minutes. Flip the flapjacks over and cook on opposite sides until golden brown. Be mindful to flip the flapjacks carefully as they are very delicate and will break easily. Remove from heat and set aside until ready to serve.

3

For the tahini “caramel”, combine all of the ingredients in a medium bowl. Use a hand-held/stick blender to blitz the mixture until smooth.

4

Serve the flapjacks warm, with a drizzle of the tahini caramel. Garnish with the pomegranate rubies and serve immediately.

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