Recipe for the Day
Belinda’s Dutch Baked Potatoes
(Belinda is one of our past students living in Holland)
4 large potatoes
Cut slits ½ cm apart almost to the bottom, or in a grid, rub with Mary-Ann’s Garlic & Herb Salt, sprinkle with fresh chopped Rosemary and bake at 180ºC/355ºF for 50-60 minutes.
Gluten-Free Pancakes with Barley Malt
In Holland, Belinda’s family ate pancakes regularly with cream and syrup.
Use a gluten-free pancake mix and serve with Mary-Ann’s Malted Carob and cashew cream, cinnamon and honey for a gluten-free, vegan version.
Mary-Ann’s Garlic and Herb Salt works in any savory application.
Malted Carob offers the yummy taste of chocolate without the caffeine and stimulants.
Mary-Ann’s Gluten Free Self Rising Flour works in all your baking applications.