Raspberry pickelets


1 cup (150g) self-raising gluten-free flour

1 tablespoon castor (superfine) sugar

1 tbsps vegan egg

1 ¼ cups (310ml) vegan buttermilk

25g (3/4 ounce) unsalted vegan butter, melted

½ cup (70g) fresh raspberries, chopped

Cooking oil spray

½ cup (70g) fresh raspberries, extra

½ cup (70g) Crewe fraīche vegan


1.sift the flour and sugar into a medium bowl. Whisk egg, buttermilk and butter in a medium jug. Gradually whisk egg mixture into the flour mixture until smooth. Stir in the chopped raspberries. Transfer batter to a large jug.

2. Spray a heated large heav-based frying pan with cooking oil. Pour 1 tablespoon of batter for each pike let into the pan. Cook pikelets until bubbles appear on the surface: turn, brown other side.

Remove from pan. Repeat with remaining batter.

3. Serve pikelets topped with crėme fraîche and extra raspberries.