Pack A Little Snack

TOMATO AND BASIL BARLEY PIKeLETS

A little snack pack in preparation for me to take on the road in case hunger strikes

These have been getting a fairly good run in my kitchen of late, mostly because they are so quick to put together, are delicious and keep well. They also pack exceptionally well, and will welcome a host of added extras - goat cheese and pesto spread on top is a particularly good combination. They are a great morning tea/snack after my usual breakfast - eggs any way, with ghee and seasonal vegetables - right now that's often zucchini, corn and kale. Coby and Zay helped me make those ones in the picture this morning - they are my neices children. Coby walked in the door and said "lets make muffins" - thinking this was too much to do (lazy on my part really) I suggested pikelets, no Coby wanted muffins, so I told him they were muffins :). 

Coby loves to eat flour - ate about as much as he put in the bowl, plus lots on the bench and floor you can't see

I'm a big fan of this kind of thing - in Australia we call it a pikelet, but more often than not in the U.S it will be called a drop scone. They're so quick to wip up. I've used a barley flour and have a very big preference for the Four Leaf brand in Australia - it retains a good bit of bran and germ. Also in the bowl is wholemeal spelt flour and my preference is for Demeter Mills. If you give yourself a bit more planning time you can soak these overnight in the milk (see the recipe) and make the flour even more digestible. But, I love how easy spelt and barley are on the tummy, and the barley renders a low gluten end result. 

Add as much finely chopped tomato and herbs as you desire

Do give them a try, the barley gives them such a lovely earthy flavour. I like them served with lots of good butter. That's it !!! Easy Peasy.

 TOMATO AND BASIL BARLEY AND SPELT PIKELETS

I've gone down a dairy path in this recipe, but you can easily make these dairy free. If using an oat or soy milk (both would be a good choice) add 1/2 teaspoon apple cider vinegar to it. Replace the butter with olive oil. And, at times I've not had an egg to use, so did the chia seed trick - 1 teaspoon ground chia seed + 45ml water, stir and leave to sit until gooey = 1 egg. They will be a little bit denser, but are fine. Store left overs in an air tight container in the fridge and heat before serving to soften them up if desired. OMG just thought how delicious drippings from organic, nitrate free bacon would be to fry these in !!! Stable and delicious, a most definite win win. 

1 cup / 145 gm wholemeal spelt flour

1 cup / 110 gm barley flour

1 1/2 teaspoons baking powder

generous sprinkle of salt ( I used Herbamare)

generous grinding of black pepper

finely chopped tomato to taste

handful of fresh basil (or as much as you want)

optional grating of parmesan or pecorino cheese, but a soft goats cheese wouldn't hurt either
1 egg
1/2 cup full cream, non homegenised milk
1/2 cup cultured buttermilk or yoghurt
30 gm unsalted butter, melted

extra butter or ghee, and extra virgin olive oil for frying

Add the flours, baking powder, salt and pepper to a mixing bowl and whisk through to evening distribute.  Add the tomato, basil and cheese if using and gently toss through. 

Add the egg to a small mixing bowl and beat together with the milk/cultured buttermilk/yoghurt and melted butter. Add to the dry ingredients and gently fold together until just combined. 

Add enough ghee and a touch of olive oil to cover the base of the frypan well. This is important, don't skimp or your pikelets will stick. When the fat is hot but not at all smoking drop 1 tablespoonful mixture into the pan - the fat should gently sizzle. Continue to cook at a medium heat - they should take about 4 - 5 minutes each side. If the heat is too high they will burn before the inside is cooked (these are whole grain remember), if it's too low, the pikelet will be soggy. Turn and cook on the other side for 3 - 4 minutes. You will need to top up the fat between batches, the patties absorbs them as they cook and that's fine. This is good fat you are using. 

If soaking overnight, add the flours and salt to a bowl with the milk/s. There must be some acid in this  - the yoghurt or cultured milk will do the trick, but if dairy free make sure you have the apple cider vinegar in there. Cover and soak out at room temperature overnight. If you're worried it's too dam hot, put it in the fridge. The next morning add all other ingredients - it won't look as liquid, don't worry about. Don't add any more milk.