Fluffy Pancakes {gluten-free, grain-free, dairy-free}

Fluffy Grain free Pancakes

Next weekend, on his very special Halloween birthday, our littlest monster will be turning two. Scary!!!  Today, we decorate, so we have a big day of fun in store. That means we need a big, protein-packed breakfast to kick off the fun.

These little, golden, rounds of yumminess are very close to the “real-deal” pancakes, with the added benefit of a high protein count and a grain-free status. They check all the allergy-friendly boxes at our house and were the perfect treat for my three little breakfast goblins this morning.  Honestly – the best texture on a gluten free pancake that I have been able to accomplish, ever! I will definitely pull this treat out of my trick bag again!

Fluffy Grain Free Pancakes

1 cup garfava flour
1/2 cup arrowroot powder
1/2 teaspoon baking soda
1 egg
1 cup non-dairy milk
2 tablespoons honey
1 tablespoon oil
1 teaspoon pure vanilla
Pinch of salt

Whisk together your dry ingredients. Add in the wet ingredients and stir until your batter is smooth.

When cooking your cakes, look for bubbles in the CENTER of your cake to indicate readiness to flip. If you undertook these, they will be gummy in the center.

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Enjoy with your favorite pancake topping!

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Saturday Breakfast, Gluten-Free Breakfast Quesadillas

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Saturdays. Sweet, sweet Saturdays.

It seems like a recurring theme for me. I always try to pretend like I am going to steal some time for myself come Friday evening, like I am going to sleep in, no matter what the rest of the family need on Saturday morning! . Most stay-at-home moms will probably understand that sentiment. I FINALLY have an extra pair of hands home for two full days and I won’t have to rush out of bed to get the day started, get lunches packed, get kids motivated to do their morning routines to get off to school without their teachers or peers knowing JUST how close we are each morning to NOT making it to school in one piece {let alone with a special-diet lunch & snack in tow for two kids}.

Every week on Friday evening, I take a deep breathe and celebrate the weekend, and I tell myself, “I am totally sleeping in in the morning.”. 

Every Saturday morning, I wake up {halfway} to a nursing baby who has been by my side since the first time he cried from his crib in the middle of the night. I wake up a little more when my seven year old come and wraps her little arms around me and steals all of my fuzzy cover for herself. And then, I wake up almost completely by the time my five year old makes himself a nest in the bend of my knees and starts whispering, “Momma. Momma, is it time for breakfast yet?”

He is a boy after his Mommy’s heart! Breakfast is hands-down my favorite mealtime. I am a waffle-a-holic, a crepe-addict (never planning to recover, either), and a lover of breakfast muffins and breads! But, today, I was in the mood for some eggs, and so I set the kids up with a cartoon, waited on my husband to roll out of bed and start a pot of coffee, and I began whipping up all the fixings for some breakfast quesadillas: got some nitrite-free bacon cooking in the oven, had some organic refried beans warming in a small saucepan, and scrambled up some beautiful pastures eggs.  I oiled the griddle with a little coconut oil and placed a brown rice tortilla down {I had some from Trader Joe’s}. The, I smeared some refried beans onto the tortilla, piled on some eggs & some bacon pieces, and topped with another brown rice tortilla. I let it all crisp up a bit and then flipped. I cooked that side to a golden brown and then transferred to a cutting board to cool and slice.

Me and Daddo  {this is my husbands official father name, by the way} had some salsa Verde and some raw cheddar cheese on ours and called it a delicious start to our day! Hope yours was delicious, too!

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 – using 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.

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~