We really like pancakes ourselves and so do our kids!

Fortunately, it is very easy to make pancakes from chufa flour which are also very tasty and nice looking. Those nice light pancakes with browned edges.

  • 75 grams of chufa flour
  • 25 g arrowroot
  • 1 egg
  • 150 ml of milk
  • bit of salt

Mix everything together and fry in a fat of your choice. Good for about 3 large or 4 smaller pancakes.

Fresh Crumb Cake (from ohmypie.co.uk)

Are you familiar with Marike Bol's website?

She makes many gluten-free recipes on her website ohmypie.co.uk.

Also recipes with chufa flour, this is the recipe for a fresh crumble cake:

A surprising cake that you conjure up without too much effort! I love this crumb cake. The chufa flour combines very well in this crispy surprising base covered with a fresh filling of red fruits or maybe apples. The choice is yours 😉

What do you need?

Springform 18 cm
Mixing bowl

For the soil

  • 200 g oat flour - gluten-free
  • 100 g chufa flour - extra fine
  • 100 ml vegetable milk
  • 60 g sesame paste
  • 1 tsp baking powder
  • 30 g coconut oil

For the filling

  • 300 g fresh red fruit
  • 1 apple - peeled and chopped
  • Sweetener to taste and desire
  • 2 tbsp arrowroot

Optional: you can smear the bottom of the cake with a tablespoon of lemon curd. A little less healthy, but very tasty!

Getting started!

  1. Preheat the oven to 180 degrees and line the bottom of a springform pan with baking paper. Grease the edges.
  2. Mix all ingredients together and knead by hand into a sticky dough. Spread 2/3 of the dough over the bottom of the cake, making sure there are about 2 centimetres of raised edges. Press the bottom down well. Slide the bottom into the oven for five minutes.
  3. Continue with the filling. Mash the fruit with a fork and stir in the arrowroot and sweetener with a whisk. Stir well so no lumps remain.
  4. Remove the base from the oven. Spread the tart base with lemon curd, if necessary. Pour the filling into the mould. Crumble the remaining dough over the filling. Now gently press the crumbs slightly into the filling with a flat hand. Slide the crumble cake into the centre of the oven for 40 minutes.
  5. Let the cake cool completely. Preferably a few hours to overnight in the fridge. After this, you can cut nice points from it.

Raspberry-chufa brownies

Brownie chocolade-framboos

For 4 hefty brownies.

Leave 150g of ghee (or cream butter and can probably also be made with coconut oil, haven't tried), and then add a chocolate bar (72% from Vivani, for example). Turn off the heat, the chocolate will melt on its own.

Beat 3 eggs with 30g of coconut sugar until frothy.

Make a bowl with 100g chufa flour, 1/2 tsp salt, 1/2 tsp baking soda and 25g arrowroot.

Spoon the melted chocolate through the egg mixture, then add the flour mixture and finally 100 grams of frozen raspberries. Mix briefly and pour into a baking dish of about 14x18cm (with baking paper).

Bake the brownie for about 18 minutes at 170c. The aim is for it to come out of the oven still quite soft, only then will it remain creamy. So don't bake too long!

Orange-cinnamon cake


A delicious cake with an original use of orange, tasty Ceylon cinnamon and little added sugar.

Put 2 oranges whole in a pan with water and boil for 2 hours. Then let them cool down. You can do this in advance, they will keep fine for several days in the fridge.

Make the wet mixture

- 2 (organic) cooked oranges
- 2 medjool dates
- 1 tsp apple cider vinegar
- 50 ghee (melted)
- 3 eggs

In a food processor, grind the whole oranges along with the dates and apple cider vinegar into a fine mixture. It takes quite a while, rather a minute than 10 seconds. Add melted ghee (I think coconut oil can also be added but we haven't tried it yet) and the eggs and blend again until smooth.

Make the dry mixture

- 100 g chufa flour extra fine
- 3 tsp ground cinnamon (we use Ceylon cinnamon)
- 25 g arrowroot
- 1/2 tsp baking soda
- pinch of salt

Mix all ingredients together.

Make the cake

Add the wet mixture to the dry mixture and mix into a batter. Put the batter in a cake tin lined with baking paper and bake the cake for 45 minutes at 170 degrees.

Delicious with a cup of black tea!

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