Grain Free Green Pancakes

Luckily, you have stumbled upon this awesome recipe!!

Green Pancakes

thus is such a fun recipe to make with kids. You can watch, like a science experiment, as your brown pancakes turn green before your very eyes. {Or at least keep checking back on them, they usually take between 30 and 60 minutes to get good and green}. This was a really fun recipe for this weekends St. patty’s Day theme. Enjoy the fun, and get creative with green toppings! PISTACHIOS, KIWI, etc. I am going to whip up a little coconut cream with some vanilla stevia and a little liquid chlorophyll for a green whipped cream! I get so exctied about FUN FOOD ~ and green pancakes definitely hit that mark.

Recipe is as follows:

Preheat oven to 35 degrees and line 2 baking sheets with unbleached parchment paper.

In a mixing bowl, combine:

1/2 cup sunflower butter (Like Sunbutter) TO MAKE THEM GREEN, YOU MUST USE SUNFLOWER BUTTER

1/2 cup apple or pear sauce ( preferably organic)

2 large eggs (preferably pastures)

1 teaspoon baking soda

1/2 teaspoon pure vanilla extract

Yes, that’s it! ūüôā¬† Simply mix all of your ingredients together with a wire whisk. Pour out 4 cakes per baking sheet in 1/4-1/3 cup portions.¬† Bake at 350 degrees for 10-12 minutes.

Remove from oven and leave on your baking sheets. These will end up cooling down a bit as you wait, but for us, the excitement over watching those cakes turn green well outweighed the fact that they weren’t eating hot food. If you prefer to serve them hot, you can simply stick them into a toaster oven or back into your oven that may still be warm from the baking process just to warm them a bit.

Enjoy.

 

 

Gluten Free Blueberry Muffins (Honey-Sweetened)

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Two days ago, my children were all playing in the sun, making pretend baked wonders out of sand at their playhouse and carefully prancing their little bear feet across the lawn. Yesterday, the news flashed that it felt like 2 degrees outside, as the schools all cancelled or delayed their start due to icy weather conditions. Texas. We do things bigger here. Even our schizophrenia in our weather is HUGE!

Today, things seem to be evening out and back on the trail to Spring. {thankful}

The sun is shining, but it is still cold enough for the ice to remain, so it is a bit of a tease. It was most definitely a morning for muffins, and I was in the mood for a classic blueberry variety.

What was in the pantry? Hmmmmm… Well, I had a bag of Trader Joe’s all-purpose gluten free flour. So I was well on my way to SOME sort of muffin. Here’s what got tossed into the bowl:

1 cup all purpose gf flour
1/2 cup almond flour
1/2 teaspoon guar gum
1 1/2 teaspoons corn-free baking powder
1 egg
1/3 +1 tablespoon coconut oil
2/3 cups coconut milk
1/3 (heaping) cup of raw organic honey
1/2 cup frozen organic blueberries
11/2 teaspoon apple cider vinegar
1/2 teaspoon organic lemon extract

I baked these beauties at 350 for about 22 minutes. The texture was good, they weren’t overly sweet, they are pretty to look at, and everyone wanted “MO!” {yes, that’s an exact quote from baby Finlay}.

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Raspberry Beret Macaroons {Gluten-Free, Grain-Free, Paleo, SCD-Legal}

If you like a classic coconut¬†Macaroon, you will love these subtly sweet nuggets. These were created for the Valentine’s Day¬†bake-sale boxes we did to raise money for a couple of local Autism non-profits that we know and love.¬†They are light¬†not overly sweet with¬†the delicious tang of raspberry. So yummy!

Raspberry Beret Macaroons
Raspberry Beret Macaroons

1/2 cup raw organic honey
3 cups unsweetened coconut
3 Tablespoons coconut flour
2 Tablespoons crushed freeze-dried organic raspberries
1/2 cup coconut milk
Juice + Zest of 1 large organic lemon
1 white from a pastured chicken egg
Pinch of salt

Preheat oven to 325 degrees {Fahrenheit}

First, in a Vitamix or your blender, pulverize the dried coconut for about 1 minutes until you have super-fine shreds.
Dump into a large mixing bowl and add in the wet ingredients {coconut milk & lemon juice & zest} and mix just to combine.

Next, in your stand mixer or with a hand mixer, mix your egg white and pinch of salt until soft peeks form {a couple of minutes}. Take the egg whites over to the shredded coconut mixture and fold them in lightly. Sprinkle the coconut flour and crushed dried raspberry into the bowl and lightly fold again, just until well combined.

Now, with a #70 tablespoon scooper {I use this SO often, if you don’t have one your kitchen is missing a wonderful family member, hop on over to amazon and order one!}, fill the scoop tightly, pull it up against the side of the bowl to pack in the mixture.¬† Pull the trigger and dump out onto an unbleached-parchment-lined baking sheet. Continue filling up your tray.

Bake at 325 degrees for 20-22 minutes. I rotated my tray half-way through, a habit I got into after coking my way through the BabyCakes cookbook. After 2o minutes, my macaroons were getting slightly brown on the edges, so I removed and transferred the entire sheet of parchment to a wire rack to cool.

For the Valentine’s Bake-Sale boxes, I mixed a little of the powder from the freeze dried raspberries into a tiny bit of this lemon glaze,¬†turning it perfectly pink and raspberry flavored. Using a zip-top sandwich bag with the tip snipped off, I drizzled the glaze lightly over the macaroons for a finishing touch. Mwah!

Gluten Free, Sugar-Free Chocolate-Glazed Donuts (Baked, Dairy-Free, Egg-Free Option, Sugar-Free)

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Yes!! A donut made gluten-free and with NO cane sugar, even down to the delicious chocolaty goodness that is dripping from each heavenly little round of joy.

I can’t begin to post this recipe before, first, apologizing for the delay in posting. Life seems to happen, at least for me, in waves. Sometimes I feel ultimately inspired and the time seems to be so friendly, like we are working together, me and the hours of the day, so beautifully. Then there was November of 2013!¬† Haha! It really seems like amay have accidentally¬†sneezed off the entire page of November from the calendar or something. But here I am, back in the saddle again and glad to be posting this delicious gluten-free treat!

When I need an idea for a recipe, I always hit the ol’ search engine for some inspiration. My five year old’s pre-school today was serving up a store-bought chocolate donut with pretzel antlers and a gum-drop nose. Well, yes, that sounds very cute and very creative, but I was just sure I could come up with an alternative for him that would be gluten free, sugar free, soy free, (high-fructose-corn-syrup-free). We do mostly a dairy-free diet, but for these, I did use one tub of yogurt that was from a quality source, grass-fed and organic. Because we are far less sensitive than we once were, this shouldn’t pose any real threat as a one-time treat.

I started with a recipe from The Gluten Free Goddess for baked donuts. Her pictures looked very promising and yummy! I made a few tweaks here and there; used an all-purpose flour blend instead of individual¬†flours for simplicity {and because I found a large bag of Namaste Perfect Flour Blend¬†for a thrifty price at our Costco}, I¬†opted for piping my batter out into donut shapes, since I don’t have donut pans and my batter was a bit stickier (probably due to more liquid ingredients, since I used coconut oil instead of palm shortening, and maple syrup instead of brown sugar. I also used real eggs, since we rotate those into our diets now, too. I chose to dip ours in a cane-sugar-free chocolate syrup.¬† Um, yum.¬†Yes, that’s it, just three letters to sum that up. Yum.

Hope you enjoy :o)

The DONUT.
Dry Ingredients:
2 cups Namaste Perfect Flour Blend GF Flour
3 tablespoons blanched almond flour (I keep this on hand in my freezer)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon real salt

Wet ingredients:
1/3 cup coconut oil, liquid measure
1/3 cup organic grade b maple syrup
2  eggs (or 1 tablespoon Ener-G egg replacer powder mixed with 1/4 cup water for egg-free option)
1/4 cup non-dairy milk (I used organic unsweetened rice milk)
1 small container of grass-fed, organic, plain yogurt (I used Maple Hill Creamery)
1 1/2 teaspoon pure vanilla
Preheat oven to 350 degrees

In a large mixing bowl, I whisked together all of my dry ingredients (I just really hate sifting because I always make such a mess, so this is my compromise Рusing a wire whisk for my dry ingredients.)

In another container, I combined all of my wet ingredients, poured the wet ingredients into the dry mixture, and carefully stirred everything together.

I used a large zip-top bag and cut about a half an inch corner off to pipe out my rings. I eye-balled the piped out¬†rings into about the size of a mini-donut you would find in a hostess package. They do rise a bit in the baking process, so if you want¬† a hole in the center, which I DID for my cherry “Rudolph nose”, be sure to make¬†your ring¬†large enough for the¬†expansion during baking.

I used my fingertip dipped in a little coconut oil to smooth down the seems and help give a little better crisp during the baking process.

Bake at 350 for 15 minutes.
Cool on a wire rack to room temperature before dipping.  {You could also sprinkle with some cinnamon & coconut sugar at this point and not dip in the chocolate at all}

The CHOCOLATE DIP:
1/4 cup coconut oil
1/4 cup grade b organic maple syrup
1/4 cup unsweetened cocoa powder
1/2 teaspoon pure vanilla

Heat the first three ingredients in a small sauce pan just until melted and dippable {oh, sure, that’s a word!))
Remove from heat and stir in the vanilla.

Now, simply dip those donuts, one at a time, into the chocolate mixture and return to the wire rack to dry.

For our Reindeer, we used Tillen Farms Dye-Free Bing Cherries for the Rudolph nose, and two halves of a gluten free pretzel on each for the antlers. Picture of those to come, they are lost for now on my cell phone, which took a plunge in the bath tub just this morning. I will make a new batch of donuts tonight and hopefully recapture the delight, for now, at least I have one!

~Happy donut-making, Canaries.

Pumpkin Pistachio Banana Bread {Grain-Free, Sugar-Free}


Pumpkin Pistachio Banana Bread
– O, Sweet Fall Delight!
{Grain Free, Paleo, Dairy-Free, Sugar-Free}

Are the words AUTUMN and PUMPKIN not synonomous? They are in my kitchen. And we are all happier for it! Those warmly fragrant¬†pumpkin pie spices are out in full-force as the weather here in Texas, just this week, really (¬†post the Harvest moon’s fantastic showing ), has turned from stagnant heat to crisp, breezy, refreshingly-fall temperatures.

Just this morning, I sat out on the side porch, enjoying the cool breezes against my skin and watching my son draw chalk pictures. I had a little dream of a mash-up of banana bread and pumpkin bread. I used some of my grain-free recipes in combination and whipped up this DELIGHT of a quick bread. This is definitely a TREAT!

3 Ripe Bananas
3 Eggs, Pasture-Raised Preferably
1 cup chashew butter
1/2 cup organic pumpkin pie puree
1/2 cup pistachios (ground/blended to a rough meal)
4 tablespoons liquid coconut oil
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon juice

I used my Vitamix and blended first the eggs, bananas, nutbutter and pumpkin. Then I added the rest of the ingredients until I had my batter. I love using the vitamix to do batter. It feels so easy to me.

Preheat oven to 350 degrees

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Bake for 55-60 minutes. Mine got a dark golden brown on top and a toothpick inserted into the center came out clean.

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Let the feeling of fall officially begin!!

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Elvis-Cakes (Coconut Flour Peanut Butter & Banana Pancakes, Gluten-free, Dairy-Free, Soy-Free, Sugar-Free)

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Pancakes. One simple word. But I would be willing to bet my stainless-steel bowl collection that this one simple word can arouse¬†oodles and oodles¬†of memories. Some of you may be salivating jsut reading it. {…she types as she wipes the dribble from her chin.}

Most of us moms {and dads} who have braved the rough waters of a gluten-free or allergy-friendly diet have, somewhere in the beginning, been struck with the urge to recreate the all-time-kid-tastic-morning-wonderland of — PANCAKES —!¬† We’ve all gone there. Some of those gluten free pancake mixes that you can buy at the store produce this psuedo-cake, not truly worthy of the pancake title, that look close enough to the real thing; yet, when you¬†dig the side of your fork gracefully into the pile, you find your grace leaving the table, trying to pull apart a gummy bite, most likely with a scrunched look on your face and not at all convinced that the bite you are about to take is going to satisfy the craving your tongue, tummy, and heart are having. Such a dissappointment. And after trying a few mixes, you begin to throw those¬†boxes that promise a¬†fluffy pancake into the same category as GMO’s, almost, ¬†holding a burning¬†grudge¬†in¬†hopes of honest labeling!

Admittedly, my very favorite breakfast treat is the gf crepe (which is a pancake of sorts, right?), but these Coconut Flour Pancakes are one recipe that visits our breakfast table loyally.  The original recipe with maple syrup is fine on its own, but the fun part for me, the mom-chef, is creating masterpieces of flavor and fun Рsuitable for very  ~happy eating~ !  I especially pride myself on getting them to scoff down a plate with something other than syrup Рand, since we have a cane-sugar allergy, completely free of refined sugar.

This morning, I was channeling my inner-elvis. I had about 12 bananas getting over-ripe and ready to be moved to the freezer, and so I decided to pair them with a classic organic creamy peanut butter for.

I took the original recipe and added a tablespoon of peanut butter and a tablespoon of our cinnamon sugar to the batter.  I cooked them up in coconut oil, and topped with more sprinkle of cinnamon sugar, sliced bananas, and a dollup of organic pb. Plates were cleaned. Pancake breakfast complete.

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Coconut Flour Pancakes (Paleo, Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free)

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Coconut Flour Pancakes (Gluten-free, Dairy-Free, Soy-Free, Sugar-Free)

2 Whole Parture-Raised Chicken Eggs
2 Whites from ^^^^
1/2 Cup Coconut Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
Pinch of salt
1 Cup Non-Dairy Milk
3 Tablespoons Coconut Oil
1/2 Teaspoon Pure Vanilla Extract

Blend the eggs and whites for about 30 seconds. Then add remaining ingredients. Blend until smooth. Let sit for a few minutes to thicken up a bit.  Pour out into a heated and oiled skillet or flat-top.

Tip: I make these fairly small, like silver-dollar size, because they are fluffy-fragile, so they tend to break apart on the flip if they are too large. I use my flat top and brush it with coconut oil before each new round.

Get creative with your toppings and please feel free to share your success stories!

~Happy Pancake-Eating~

Grain Free Pumpkin Muffins

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Baking this morning with my very own “admiral underpants”. There’s really nothing like an underoo-clad 4 year old to make your baking experience a delight. With slow-but-steady little four-year-old-sized fingers, he carefully pulled apart each little mini-muffin liner and placed them into the muffin pan. My mommy-hands hovered above, pressing the scooper lever to fill each of his liners. Soon, we were ready to bake, and a short time later, we shared some pretty big smiles as we devoured 3 muffins each. Memories officially made.

PALEO / GRAIN-FREE PUMPKIN MUFFINS

First, we preheated our oven to 325 degrees f.

Ingredients:

1 cup organic peanut butter
3 eggs, pastured-raised
1/2 cup organic pumpkin puree
4 tablespoons coconut oil, liquified
1/4 cup +1 tablespoon honey or maple syrup
1 tablespoon organic cinnamon
1 teaspoon baking soda
2 teaspoons organic lemon juice

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In a mixing bowl, we lovingly combined these grain-less ingredients, spooned them into our lined mini muffin cups, and placed in the preheated oven for 15 minutes.

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Perfect, golden, fluffy, yummy, grain-free pumpkin muffins were ours for the tasting!

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Happiness.

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Paleo Pita Tortillas

Pita Tortillas with Hummus
Pita Tortillas with Hummus

Over the years of our special diet, we have gradually lessened and lessened the amount of grains we eat. At the same time, we have switched our brains off of that once prominent desire for a bread every day or even at every meal. Now ~ even though we don’t feel deprived of our breads, we certainly ENJOY a bready texture every now and again.

I ran accross the idea on another blog site, Slim Palate. I varied the method a bit, but I thought the outcome was fantastic! These cauliflower tortillas have a super-short ingredient list. I love super-short ingredient lists!

Cauliflower
Eggs
Seasoning

For what I would consider minimal effort (trust me, I have seen MUCH more labor-intensive tortilla recipes!), you have a grain-free bread option that tastes, to me, like pita bread. My family has taste-tested these beauties a handful of times now and they are one of those magic-trick creations – they always do a dissappearing act! Hope you enjoy.

Tools you will need:
A food processor or blender
A food net or cheesecloth
A baking sheet
Parchment Paper ~ Unbleached
Preheat oven to 375 degrees f.

Ingredients:
2 small heads of cauliflower (you will need 4 cups of “riced” cauliflower)
4 eggs (preferably from pastured, humanely raised chickens)
2 teaspoons Real Salt Organic Seasoning Salt

Start by trimming the cauliflower to remove the stem. I used my vitamix to finely chop down the raw cauliflower into a “rice”. You could most definitely use a food processor. (I don’t own one.)

Next, place the cauliflower in a large stock pot and add a cup or two of water. Bring to a boil, then cover, turn off your heat, and let sit for 5 minutes, just to soften the tough cauliflower.

Next, I added the cauliflower, water and all, back to the Vitamix. I would NOT recommend an immersion blender here. Pulse a handful of times to be sure you chop down any of the larger pieces and get an even, gritty consistency.

Strain the cauliflower using a fine mesh bag or cheese cloth. Be careful not to burn yourself. Strain as much water out as you can.

Dump the strained cualiflower into a mixing bowl and add the 4 eggs and the seasoning salt. Mix well. Your “batter” will be kind of runny and gritty, but don’t be alarmed. These will surprise you!

You should be able to make 6 rounds on your parchment-lined baking sheet. Mine were about 5″ in diameter. I spooned the mixture on and spread it into a circle with the back of the spoon.

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Place in the oven for 12 minutes. You will see that the edges begin to look cooked (similar to watching for a pancake to know when to flip it). Carefully, peel the pita tortillas from the parchment and flip.

Place back in the oven for another 12 minutes. Repeat with remaining batter. (Should make 16-18 pitas-tortillas)

Notes: The original recipe I saw had lower cooking times and called for the extra step of browning these off in a skillet. I found that I was able to achive the browned surfaces with the higher cook times and save myself a step. I may brown them before a future meal for a crispier texture if that specific recipe seems to fit that texture. But, we all enjoyed these as a pita-type bread. A delicious grain-free winner!