Raisin Patties

30. March, 2009

I often make a LOT of these in one go and then freeze. I use two pans at once so that I can make two or three patties at once. It takes too long to make 40 patties with just one pan (especially when feeding my ever hungry husband). I usually make at least 40....My husband then takes a couple of patties with him to work and pops them in the toaster. That way he can enjoy a healthy "bread" and much cheaper and healthier than store bought. He spreads homemade peanut butter on top and he says that this is the best combination EVER. I kind of have to agree with him because once you taste these patties, you just crave them again, and again. The patties are rich in iron, protein and contain complex carbohydrates and fibre which make you feel full for a long time, especially if you team them with healthy fats such as from the peanut butter. They are the perfect breakfast on a lazy Sunday morning.

You can also serve these as thick pancakes with agave nectar or maple syrup.

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Lovely patties, perfect as a light lunch or a Sunday breakfast

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This recipe is:

Lactose (dairy) free
Nut free
Vegan

Raisin Patties

Makes 10-12 patties

Ingredients

300 grams (11 oz) spelt flour
2 teaspoons aluminium and gluten free baking powder
300 millilitres (10 fluid oz) soy yoghurt. You can also use buttermilk or yoghurt
100-200 millilitres (3½-7 fluid oz) soy milk
2 eggs (please use free range)
2 tablespoons agave nectar
1 tablespoon coconut oil
1 teaspoon vanilla extract (from a health food store)
120 grams (4 oz) raisins

Preparation

In a medium bowl, sift together the 300 grams spelt flour and 2 teaspoons baking powder.
In a seperate bowl, whisk together the 2 eggs, 2 tablespoons agave nectar, 1 teaspoon vanilla extract, and 1 tablespoon coconut oil. Mix well.
Add the 300 millilitres soy yoghurt and 100-200 millilitres soy milk. Start with 100 millilitres and add more if required.
Finally stir in the 120 grams raisins.
The texture should be quite wet (resembling thick waffle batter) although it shouldn't run too easily off a large wooden spoon as the batter should be quite thick.
Heat the frying pan to medium heat. You shouldn't need any extra oil but it doesn't hurt to rub the pan with a little coconut oil.
Pour approximately half a ladle of batter (about 50 millilitres (1½ fluid oz)) onto the pan.
Heat for 2-3 minutes and turn over with a broad spatula.
Repeat with the rest of the batter.
Serve immediately with raw cane sugar, jam, agave nectar, peanut butter, cheese or whatever you fancy on top!

Tips

You can also make these in a sandwich grill.
You can freeze the patties when cooled and warm up for later. They will be almost like freshly baked when heated in the toaster.
Add a little cinnamon for a fragrant taste. You can also try chopped dates, seeds, nuts and more.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use wholemeal flour instead of the spelt flour and maple syrup instead of the agave nectar.
You can use rice milk, oat milk, almond milk or semi-skimmed milk instead of the soy milk.