Where have all the fluffy, delicious pancakes gone? I have tried most pancake mixes – and, to be honest, I think they have an interesting after-taste. They also seem to produce really sad, flat pancakes. A while back, I discovered Arrowhead Mills Gluten Free Pancake & Baking Mix. And I have remained faithful to it. My children requested pancakes this morning. There’s something about pancakes with bananas and a touch of agave nectar on top…it’s delicious.
1 cup Arrowhead Mills Mix
1 tblsp coconut oil
1/4 cup non-dairy milk or water
1/2 tsp cinnamon
1 banana, sliced into rounds
1-2 tblsps agave nectar
Mix egg, oil, milk (or water) and cinnamon together. Add the dry mix to the wet ingredients. Let sit for 3-5 minutes while the skillet is pre-heating. Drop 2 tblsp dollops onto the warmed skillet, forming dollar size pancakes.
Organic peaches grow in the beautiful orchards out in Western Colorado and I bought a case of them. Which translates roughly into about 60 peaches. My goal was to preserve some so we could brighten a dreary winter day with some kind of peach treat. As such, last week I spent a few hours (ok more than a few) freezing peaches for the winter. I peeled them, cut them into thick slices, placed them 2 inches apart on non-stick cookie sheets, covered them with Press n’ Seal – and into the freezer for about 2 hours. Then from there , I divided the frozen peaches into about 6 gallon size “freezer guard” Ziploc bags. This morning, my children asked for a smoothie. Peaches and everything else into the blender and presto! Healthy and delicious breakfast. The avocado and banana really give this a creamy consistency, frozen peaches make it slightly chilled and you’re getting a big nutrition boost from all of it, especially the flax.
2 cups of non-dairy milk
2 tblsp coconut milk
2 tblsp flax seed oil
2 cups frozen peaches
2 tblsps raw honey
1/2 tsp cinnamon
Place all ingredients in the blender except the cinnamon. Blend for about 15 seconds. Pour in cinnamon. Blend again for about 5 seconds. Serve. This made 1 adult serving and 4 child servings.
I have battled for quite some time to come up with a really good gluten free, dairy free scone. Let me just say, my success rate has been about 1 percent. This morning, I decided to put my frustration aside and give it another shot. And, boy, am I glad I did. Victory. Finally! In gluten free baking, I think it’s really important to measure flour in ounces – which I have done here. Starches are notorious for being untrue-to-measure. If you choose not to use these cherries (which are high in both vitamin A and folic acid), you can opt for raisins, dates, nuts or some other kind of dried fruit. Just be careful to choose something 1.) unsulphured and 2.) unsweetened or fruit juice sweetened. In a perfect world, I’d choose to make these with brown rice flour because of its higher nutrition and fiber value – but I’ve found that it is much too crumbly for scones. So, I’ve added in some flax seed meal to get us back on track. Side note: a kitchen scale is one of the best tools in gluten free baking. For some help with measuring equivalents: see the “dry measure equivalents” chart here.
10 oz white rice flour
2 oz tapioca flour
4 tsp baking powder
2 tsp xanthan or guar gum
1/2 tsp salt
4 tblsp coconut sugar
2 tblsp golden flax seed meal
1/2 cup coconut butter
1/2 cup dried unsweetened tart cherries
2/3 cup unsweetened applesauce (if the dough is too dry you can add another 1-2 tblsp)
- Preheat oven to 500 degrees.
- In a separate bowl, whisk eggs with the applesauce. Set aside.
- Place the rice flour, tapioca, baking powder, gum, salt, sugar and flax in a large bowl. Stir to mix well.
- Add coconut butter, rubbing it into the flour mixture for several minutes until it begins to become a bit coarse. Add in the dried fruit so that it’s coated in flour.
- Pour the egg mixture into the flour mixture and mix well. Place the mixture on some Silpat or a nonstick surface and, using your hands, knead the dough to so that it is well combined. Using a rolling pin, roll the dough into a 1 inch thick round. Using a cookie cutter of your choice, cut the scones and place them on a cookie sheet lined with unbleached parchment (or a rice flour dusted cookie sheet).
- Before baking, brush the tops of the scones with non-dairy milk or a slightly beaten egg.
- Bake for 10 minutes.
Makes 10 large scones or about 18 small ones.
This morning, I woke up and had a hankering for a bagel with cream cheese. Choosing not to be sad about the fact that dairy (cream cheese) is out of the question for celiacs, I broke out some of louise’s lemon dill dip, spread it on a toasted bagel and then topped it off with some smoked wild Alaskan salmon and fresh dill. It really hit the spot – a great alternative to the real thing!
1/2 gluten free bagel, toasted
wild Alaskan smoked salmon
1-2 tblsp louise’s lemon dill dip
salt & pepper to taste
Filed under breakfast, lunch
Blueberries are everywhere right now. I love that about summer. I haven’t really made muffins since the cooler months (when I usually pair them with soups). But, today I thought I would try and bake up some muffins for a little afternoon snack out at the picnic table. I like mine loaded up with berries so I put a whole cup and a half in there. If you don’t like as many simply cut it down to one cup. In my opinion, these are even better the next day…
3 tblsp coconut oil or canola oil
1/4 cup agave nectar
2 tblsp honey
2/3 cup non-dairy milk
2 tsp lemon juice
2 cups GF flour minus 2 tblsp
2 tblsp flax seed meal
3 tsp baking powder
1 1/2 tsp xanthan gum
1 tsp cinnamon
1 1/2 cups blueberries
- Preheat oven to 375.
- Mix egg, oil, agave and honey until well mixed and lighter in color. Add milk and lemon juice. Mix well.
- In a separate bowl, sift together the flour, flax seed meal, baking powder, xanthan gum, cinnamon and salt.
- Add dry ingredients to wet ones. Stir with a wooden spoon until all the flour is incorporated.
- Add blueberries just until mixed – stirring gently – being careful not to pop the blueberries.
- Bake 25-28 minutes. Makes 12 muffins.
If you’re in a pinch for time, smoothies are such an easy breakfast and a healthy way to start your day. Today, I decided to break out my newest find for a true power breakfast: raw hemp protein powder. Hemp is one of nature’s superfoods – with an almost perfect balance of omega 3 and 6. Not to mention it is a complete source of protein and loaded with fiber. It also hosts all 10 essential amino acids and GLA (which flax oil does not). Flax is really great. But, hemp is even better. It has a bit of a distinctive flavor. As such, I chose to use summer fruits to liven up the taste.
1 nectarine or peach
1 cup blueberries
1 tsp cinnamon
4 tablespoons coconut milk
1 cup non-dairy milk
4 tblsp hemp protein powder
- Place all the ingredients in a blender and pulse until smooth. While the mixer is running add the protein powder through the drop spout. Makes 2 adult servings.
My husband is South African. Growing up, he had a variety of fruit trees growing in his backyard (avocado and papaya in particular). As kids, they could actually reach up, pick an avocado off the tree and eat it like an apple any time they wanted. To this day, I think this is one of the coolest things. On one of my visits to South Africa, his father greeted us one morning with freshly-picked-from-the-backyard papaya (paw-paw as they call it) with freshly squeezed lemon juice gently layered over the top. Papaya has a rather distinctive flavor. And the lemon juice cuts it quite beautifully. Papaya is one of the most nutrient packed fruits, studded with vitamin C and E – so it’s great for your skin, hair & nails.
1 papaya (free of blemishes and one that only gives slightly to the touch)
spoon or melon baller
- Cut the papaya in half. Using a large metal spoon, scoop out the seeds. Discard them. Using half of a small lemon, squeeze juice over papaya. Scoop out the fruit flesh with a spoon or melon baller.