Good afternoon foodie fam,
I am having a busy day myself and the one thing I am finding good is the fasting actually. I don't usually fast well, but this year I have changed my perspective and whole concept of not being able to eat and I am doing so much better (Hamdillah). Trust me, if I was not fasting well, this would be a problem, the blogging I mean. I would not be able to have put up a recipe for a month, which has totally happened to me before, especially when I was living in London.
Fasting for close to 19 hours was such a challenge for me, and I managed but the lack of energy was very real. To the point that I would just fall asleep as soon as I walked in through the door after work, I wouldn't even worry about what I was going to have for dinner.
My favourite sweet to have during Ramadan would be pumpkin and banana fritters and this recipe is gluten free and tastes as good as if it were not. I usually use rice flour for this recipe but gluten free corn flour works very well too.
I like to sprinkle cinnamon and sugar over the fritters right after they are out of the oil, and I like to fry my fritters in shallow coconut oil. I don't use normal sunflower cooking oil.
I hope you like the recipe and if you have any questions, please do let me know.
Recipe: Banana Fritters
Type: Gluten Free
1/2 tsp.baking powder
1 tsp. cinnamon powder
1/2 tsp. nutmeg powder
2 tsp. rice flour
Fry with coconut oil
Heat a medium pan, and warm up and add a tsp of coconut oil to the pan and let it melt.
Mash the banana, until quite fine.
Then add the eggs and mix well. Then the cinnamon, nutmeg and rice flour and combine well.
Add more rice flour if you would like a thicker mixture.
Once the pan is hot, dip about a tablespoon of the batter into the coconut oil and let fry until both sides are browned well.
Finally sprinkle with cinnamon sugar if desired.