Gluten free breakfast treats from pre-cooked sorghum meal (Morvite or Monati)
Breakfast made out of butternut or pumpkin and cooked sorghum cereal powder (Morvite or Monati in South Africa.) These treats make a substitute for crumpets, cereal or eggs on toast. They taste like pumpkin fritters but are very nutritious. The raw cakes can be prepared in bulk and frozen. They are quick to cook in a frying pan with hardly any oil or can be microwaved straight from the freezer. Now that’s a fast, hot breakfast!
They can also be served with curries or stew and can double up as a hot steamed pudding. Enjoy them with butter, honey or cheese. Pack them into your lunch box. No more gluten-laden sandwiches required! You have the option of adding apples, onions or eggs to them. The sorghum meal contains a little sugar so no more sugar is used in the recipe. The cereal has also been fortified with vitamins and minerals. (Not good for Blood type O, AB and B-secretor, so just a tiny bit!)
Vegetarian breakfast cakes with egg
INGREDIENTS
Yield: 6 – 8 cakes x 10cm diameter, 1.5 cm thick
1 cup cooked butternut or pumpkin
(Leftovers from a meal. It can be frozen).
¼ cup raisins or fruit cake mix
1 very large egg or 2 medium eggs
1 teaspoon baking powder or ½ teaspoon bicarbonate of soda
2 teaspoons of cinnamon or mixed spice
1 cup pre-cooked sorghum powder. (Morvite)
1 Mix the eggs into the butternut, spices, raisins and
baking powder.
2 Mix in the sorghum powder to form a stiff dough.
Add a little more if it is too sloppy.
3 Keep dipping your hands into a bowl of water to divide
the sticky dough into 6 or 8 pieces.
4 Heat up a large flat pan and add 1 or 2 teaspoons of oil
to coat the surface.
5 Press the dough between your palms and fingers to
form a flat cake about 1.5 cm thick.
6 Fry the cakes until they are golden and crispy on either side.
7 You can also bake the cakes on an oiled baking sheet
in the oven for 10 minutes at 180 deg. C.
8 Transfer the cakes to a wire rack so they don’t get mushy.
Alternative ingredients 1:
Vegan breakfast cakes without egg
INGREDIENTS
½ cup cooked butternut or pumpkin
½ cup finely chopped onion
½ cup fruit cake mix or raisins
½ cup pre-cooked mealie porridge meal (Ace in South Africa)
1 teaspoon baking powder or ½ teaspoon bicarbonate of soda
1 – 2 teaspoons cinnamon or mixed spice
1 cup boiling water
1 cup pre-cooked sorghum powder. (Morvite)
1 Add the cup of boiling water to the first group of ingredients and stir with a fork.
2 Mix in the sorghum powder with a fork to make a stiff
dough. Add a little more if it is too sloppy.
3 Keep dipping your hands into a bowl of water to divide the
sticky dough into 6 or 8 pieces.
4 Heat up a large flat pan and add 1 or 2 teaspoons of
oil to coat the surface.
5 Work the dough with your palms and fingers into a
round, flat cake about 1.5 cm thick.
6 Fry them until golden and crispy on either side.
7 You can also bake the cakes on an oiled baking
sheet in the oven for 10 minutes at 180 deg. C.
Alternative ingredients 2:
Vegan breakfast cakes without egg, onion or maize
INGREDIENTS:
½ cup cooked butternut or pumpkin
½ cup grated apple including the skin (1 small apple)
½ cup fruit cake mix or raisins
1 teaspoon baking powder or ½ teaspoon bicarbonate of soda
1 teaspoon cinnamon or mixed spice
½ cup fruit juice or: water plus ½ teaspoon vinegar
1 cup pre-cooked sorghum powder. (Morvite)
1 Mix all the ingredients together and form a ball of plastic dough.
2 Roll it into a thick sausage and keep in the fridge until needed. Allow it to firm up for a few minutes.
3 Cut the dough sausage into 6 slices.
4 Cook each slice in a small bowl in the microwave for 1 minute,
for a hot breakfast or a steamed pudding.
5 Alternatively shape each slice into a flat pattie and fry in
a lightly oiled pan until golden on each side.
6 You can also bake the cakes on an oiled baking sheet
in the oven for 10 minutes at 180 deg. C