Tag Archives: breakfast

MANCAKES

15 Aug

Listen: http://thegorounds.bandcamp.com/

Brandon and I have been playing with this killing band all summer (see above link) in addition to our snazzy Appleseed adventures. Each show includes anywhere from 12 to 17 performers and feels slightly more epic than the last. I think I actually injured my neck from dancing so hard last weekend. Blah blah blah it’s super cool blah blah, anyways there are a couple other gluten-free kiddos in the band which gives us yet another thing to get excited about (BAKED GOOOODZ). I brought some gluten-free banana zucchini (my roommate dubbed it “bacchini” [bikini]) bread a few weekends ago to Sleepy Bear Music Festival, took some homemade gluten-free oreos to our gig in Traverse City last weekend, and I would love to take some goodies to Hoxeyville this weekend, but our sink is in disrepair which does not really inspire me to figure out alternative cleaning methods.

Anyways, I digress. I’ll get on with the treats. I wanted to figure out something tasty to make with quinoa flour and pancakes were definitely a good choice. I will share these with my fellow gluten-abandoners when I next get the chance.

Any gluten-free baker knows the trials and tribulations of finding the right flour blend for each endeavor. I’ve experimented with a lot, and I think I’m most often pleased with my own flour blends instead of pre-mixed anything. They’re great in a pinch, but there’s something lovely about the creativity involved in gluten-free baking and the richness of the flavors you can combine. Shauna over at Gluten Free Girl and The Chef has a great post about ratios and making your own flour blends (I ended up blending whatever I had in the kitchen, which at the time was a mix of these flours: brown rice, oat, quinoa, sorghum, tapioca, and brown rice). Check it out here (scroll down a while) and then make her pancakes. I did.

And for your convenience I’ve copied her recipe below:

PANCAKES YUM!

7 ounces whole-grain flour mix
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk (I used flax milk “curdled” with lemon juice)
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter

(I also added bananas and blueberries!)

bacon grease or butter for the skillet

Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.

Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.

Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.

Set a cast-iron skillet over medium-high heat. Grease the pan liberally (and by liberally, I mean a lot) of bacon grease or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.

Enjoy!

Advertisements

The Most Glorious Farmers Market

4 Jun

 

So I’ve been a little behind since we arrived in Portland. This time I’ll blame it on non-stop adventuring and leaving the iPad in the hotel room safe. However, I have no shortage of things to share with you! I will dedicate this post solely to the Portland Farmers Market because it was wholly incredible. This was definitely the biggest farmers market I’ve been to, complete with any kind of artisan food product you could think of (we were introduced to drinking vinegars), gorgeous organic and local produce (the brightest, sweetest strawberries), a locally-renowned biscuit vendor, and even a few gluten-free bakery stands.

 

Brandon and I were looking for a tasty, healthy, gluten-free breakfast and after many tasty samples and laps around the market, we first stopped at Pure. They were sampling both fresh-pressed almond milk (which had a nice hint of cinnamon) and an apple-mint-kale juice. Both were delicious, but the green juice won out and we got a bottle. We’re suckers for kale at any time, and the fresh mint flavor was to die for.

 

Just a few stands away we found Eatin’ Alive, purveyors of delicious raw (vegan and gluten-free) food. They had a totally awesome custom-made bike cart made by Rejuiced Bikes which held totally awesome raw goodies like kale and beet crisps, strawberry rhubarb strudel, zucchini lasagna, and more. After sampling almost everything, we ended up with a bag of “pizza” crisps (sundried tomato, etc.), a small jar of dandelion pesto, and a “falafel” wrap (sunflower seed patties and veggies in a collard green wrap). The pizza crisps were a perfect match for the dandelion pesto–the salty, thicker crisp held up to the sweet and slightly bitter flavor of the dandelions. And the faux-falafel was impeccably light and delicious, paired with a sesame tahini dressing alongside shredded fresh vegetables. We’ll definitely be making wraps with greens when we get home, so keep an eye out for those.

 

After forcing all of our companions to sample our breakfast, we set out to see the second half of the market (it was so big we had to explore it in rounds). Aside from the sheer size of the market, the most memorable part for me is the kindness of the people working there. We talked for a while with Emma, who had recently dubbed herself the Swedish princess of cheese (she had acquired a crown of fresh flowers, been dubbed royalty by a Swedish friend, and was working at a lovely cheese stand). We also established that she and I were twins since we had matching Birkenstocks.

A side note about footwear in Portland: I had no idea I would fit in so well wearing my clogs! There must be a bit about clogs on Portlandia…there must!

 

Moving on, we quickly found Divine Pies. These gorgeous little pies are gluten and dairy free, raw, and whole food. Made with a crust of local hazlenuts, they have a selection of their own twists on classic flavors like chocolate mint cheesecake, key lime, rosewater cardamom cheesecake, and more. With the owner’s recommendation, we decided to share a strawberry pie. The filling was light and smooth, and just sweet enough with fresh Oregon strawberries. The crust, loosely made with finely blended hazlenuts, was a perfect companion for the sweet center.

 

We tried tons of tasty treats (I couldn’t resist the alliteration just now) and I had to resist buying something at every gluten-free bakery. The sheer existence of their booths was too exciting for my g-free tummy and tastebuds. The rest of the weekend continued to center around food (as is par for the course for my foodie family). I’ll save the rest of our adventures for later, though. We’re in the airport now, waiting to head to San Francisco, where the fun continues. See you later, Portland!

 

Cinna-Winning

28 May

this picture placed conveniently at the top so you are inspired to continue on

This morning when I woke up, I decided that I wanted to make (gluten-free) cinnamon rolls. Why? Because I can. And just as the yeast was proofing, I learned that my mom’s darling pug had two seizures last night.

the prince of pugs

I had to move away from the flour so as to not get tears in it and instead proceeded to cry on Brandon (after googling pugs and seizures–not a good idea) for a while before returning to what then became therapeutic baking (I am totally obsessed with dogs, and I do not want this one going anywhere any time soon). This made delicious cinnamon rolls all the more necessary!  Before I get any more gooey (pun intended) I will just get on with the recipe.

gluten-free army ready for battle

Gluten-Free Cinnamon Rolls

For the dough:

1/4 cup coconut flour

3/4 cup oat flour

1 cup tapioca starch

1 Tbsp xanthan gum

1 1/2 tsp salt

2 1/4 tsp quick rising yeast

1 cup flax milk (or milk-like product of your choice)

1/8 cup agave nectar

1 Tbsp vegetable oil

2 tsp vanilla

2 eggs

Heat the flax milk, oil, and agave nectar in a small saucepan over medium heat. Bring to a light simmer and immediately remove from the stove to cool. You want the mixture to be around 110 degrees to activate the yeast. For me, that’s about as hot as the water gets straight out of my tap. When the mixture is the right temperature, mix in the yeast and let it sit until it gets nice and foamy.

Mix together the coconut flour, oat flour, tapioca starch, xanthan gum, and salt.

dry ingredients ready to be whisked together into one!

Once the yeast is proofed, add it to the flour mixture, along with the eggs and vanilla extract. The dough will be pretty sticky. If it seems too wet, add about 1 tsp at a time of tapioca starch until it holds together. Cover this bowl lightly and leave it to rise for about an hour (I stick mine in the microwave for safe keeping–with the microwave OFF!).

fluffy dough ready for rolling!

Okay, here comes a shameless plug for one of my favorite baking tools. THE SILPAT! A silpat is a non-stick baking sheet cover that I use when making any baked good that gets cooked on a baking sheet. Or, in this case, rolling out my cinnamon roll dough. Trust me when I say you need this. But if you don’t have one and are currently dying for cinnamon rolls (I know it’s hard to look at food blogs and not immediately be able to taste the food), you can grease up a piece of parchment paper and dust it with cornstarch.

Roll your dough into a large rectangle on the silpat or parchment paper. This may require dusting your rolling pin with cornstarch as the dough will likely try to stick at least a bit. Now onto the good part!

For the filling:

3 Tbsp butter

about 1/2 to 3/4 cup brown sugar (I just sprinkled mine on til I felt satisfied with the coverage so I’m guessing how much I used)

about a tablespoon cinnamon (again, guessing since I just dusted with it)

a handful of raisins (optional)

a handful of finely chopped walnuts (optional)

Melt the butter and spread it evenly over the dough’s now flat surface. Then, sprinkle it with brown sugar, cinnamon, and dried fruit or nuts if you so desire.

ready to roll


To roll up your cinnamon goodness, gently lift one side of the silpat or parchment to help you begin rolling the dough tightly (but not so much that it busts apart) into a big cinnamon log. Make sure you close the seam when you finish.

log

a cinn-ful log

Ready to learn a trick? Cut your cinnamon log into 1″ rolls using dental floss!

log bits

ta da!

Finally, grease a pie pan or baking pan with butter and tuck your fledgling rolls in to nap again (let them rise for about 45 more minutes).

Preheat the oven to 350°. When ready, bake for 15-20 minutes or until just turning brown. Check ’em at 15 minutes to be on the safe side.

ready to bake!

While they’re baking, prepare the frosting. I used leftover coconut milk frosting I had in the fridge from “Cake Is Beautiful.” You can either halve that recipe and use it, or do something like:

1/2 lb confectioners sugar

2 Tbsp flax milk

1 1/2 Tbsp butter (softened)

1 tsp vanilla extract (or almond extract, or maple syrup)

Whisk this jazz together and pour it over the buns when they’re fresh out of the oven.

And, drum roll please….

in all their gooey glory

Hope you like these as much as we did! Here’s a shot of Brandon torn between eating his salad and diving into a sugary surprise:

Brandon: What percentage do you want to eat another one of these?
Me: 150%

Enjoy!

Cake Is Beautiful (I Guess)

21 May

Listen: Life Is Beautiful (I Guess)

It seems right to start things off with a cake. Cake is delicious. I don’t care if you don’t have a sweet tooth, I will make you a savory cake. But for now, feast your eyes on this baby:

gluten-free coconut cake

This, my friends, was my Mothers’ Day gift. I called my mom to talk about festivities for the day (read: talk about food), and when we got to dessert she said that my cousin would be bringing a cheesecake and that she had an angel cake so I didn’t need to bring anything. I gently reminded her that I could eat neither of those things and would rather make a dessert that I could eat and that she would enjoy. My mom loves coconut, so this seemed perfect. I definitely got my foodie nature from my mama. She’s always been a wizard at the stove, whipping up gourmet meals fit for a princess. As an only child, I have no siblings to vouch for how awesome it was that my mom cooked a healthy, homemade meal every night for dinner. But trust me, it was great. And I didn’t appreciate it nearly enough at the time; I just kind of thought everyone’s mom was as much of a food genius as mine. As it turns out, I was wrong. I also learned once I got to college that the ability to cook is not entirely hereditary. However, I am constantly learning and am proud to say I can out-bake my mom any day (she’s a whiz at improvising, but is too…free-spirited…to pay attention to the science of baking). Nevertheless, cheers to delicious coconut cake and moms alike!

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

I adapted this recipe from Karina at Gluten Free Goddess and have included my notes along with the recipe below:

Ingredients:

1 1/2 cups tapioca starch
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup organic coconut flour
1 1/2 cups organic cane sugar
2 teaspoons xanthan gum
3 teaspoons baking powder
1/2 teaspoon baking soda1/2 teaspoon fine sea salt
3 free-range organic eggs, beaten, or egg replacer
1/2 cup light olive oil or vegetable oil (I usually use vegetable oil or another more mild tasting oil when baking, as I tend to notice the more distinct flavor of olive oil in baked goods)
1 14-oz can organic light coconut milk (I made two of these cakes, but when I was at the grocery store I forgot I was doubling the recipe, so I ended up using flax milk in the second cake which I don’t think made a difference-I tasted both)
1 teaspoon lime juice
2 teaspoons bourbon vanilla extract 

Instructions:

Preheat the oven to 350ºF. Line two 9-inch cake pans with a circle of parchment paper. (I used non-stick cake pans and skipped the parchment paper, everything came out easily and very intact)

In a mixing bowl, whisk together the flours and dry ingredients.

Add in the eggs, oil, coconut milk, lime juice and vanilla. Beat until smooth. It should resemble a slightly thick and sticky cake batter.

Scoop the cake batter into the two prepared cake pans and spread evenly. Use wet hands, if necessary, to smooth out the tops.

Bake in the center of the oven, side by side for 33 minutes, or so, until firm and springy. A cake tester inserted into the center should emerge clean. Cool on a wire rack.

For the frosting:

1 cup dairy-free butter flavored organic palm shortening (This is only necessary if you’re making it vegan-I used real butter because butter is delicious)
1 teaspoon pure coconut or vanilla extract (Surprise! I actually chose almond extract for this since I thought it would be more unique than vanilla, and I didn’t have any coconut extract on hand, though I’m sure it’d be tasty)
1 pound powdered sugar
1/4 cup coconut milk (The kind from a can and not the kind you might drink from a box–it’s thicker and makes a nicer frosting)
Optional: I pureed strawberries with a little bit of powdered sugar and mixed it with frosting to put in between the two layers of the cake. It added a nice burst of flavor and was pretty to boot! I bet this would be good with blackberries too…try whatever tickles your fancy and is in season!


Topping:

Flaked sweetened coconut for topping (I used unsweetened coconut flakes, as the frosting was sweet enough for me)
Optional: I also sliced strawberries and laid them around the edge of the cake. Again, try it with other berries! 

Instructions:

In a mixing bowl, beat the shortening (or butter) and extract till combined. Add in the powdered sugar and half the coconut milk, and beat till smooth. Slowly add the remaining coconut milk, as you need it, a little at a time, until you achieve a smooth and creamy consistency.

To frost the cake:

TIP: To keep things on pretty on your plate, place a few sheets of parchment paper on the plate so they cover its edge before putting the first layer of cake down. This keeps you from frosting your plate and you can simply pull them out from under the cake when you’ve finished instead of trying to wipe frosting off afterwards.

When the cakes are cool, gently remove one from the pan and peel off the parchment paper. Trim off the domed top if you like, using a long serrated knife, to keep the cake layer even. Brush off any crumbs.

Center the first layer top side down on a cake plate. Frost the layer with roughly 3/4 cup of icing (this is where I mixed in the pureed strawberries). Remove the second cake layer from the pan and peel off the parchment. Trim the dome top, if you like (brush off any crumbs). Place the layer on top of the frosted layer.

Scoop about a cup of frosting onto the top of the cake and spread it evenly to the edges. Begin adding frosting to the sides of the cake, spreading it evenly over the sides. Clean off the frosting spatula under warm water and dry it off.

Smooth the sides by turning the plate as you hold the spatula firmly in place. Clean off the spatula with warm water again, dry it, and smooth out the top.

Sprinkle with grated, sweetened coconut, if desired (and fruit if you like!)

Allow the frosting to set, or chill briefly, before covering and storing the cake.

Yield: 1 9-inch layer cake

* * * * * * * * * * * * * * * * *

Let me know what sort of modifications you might make!

Enjoy!

%d bloggers like this: