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Posts Tagged ‘grain-free’

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What do you do when your beloved waffle iron suddenly has an identity crisis, and can’t decide if it wants to be a cool iron or a smoking hot iron? You turn your beloved waffles into pancakes naturally.

Seriously, the first time I realized my cherished waffle iron had serious problems, I was in a hurry and decided to make pancakes from the waffle batter just so I wouldn’t have to waste all those good ingredients. However, we love our “waffle pancakes” so much that we regularly make them now. Granted, there’s nothing like the light crisp and chewy center of waffles, so even though I’ve titled this post “waffle pancakes,” you can use this batter in the waffle maker or skillet. (And truth be told, I haven’t replaced my waffle iron yet, because I secretly keep hoping someone will fix it for me.) The recipe is a slightly altered version of Brittany Angell’s “extra-crispy paleo waffles” recipe from her cookbook Every Last Crumb, which is a very valuable book if you’re following a paleo diet and love to bake.

 

Ingredients

3/4 cup almond flour

1/2 cup tapioca starch

1 tbsp coconut flour

2 tsp double-acting, aluminum-free baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

1 large egg

1 tsp pure vanilla extract

3/4 cup dairy-free milk

1 tbsp coconut sugar

3 tbsp coconut oil, melted and cooled slightly*

1 tsp apple cider vinegar

*Increase to 1/4 cup if making waffles

 

Preparation

In a medium bowl, whisk together the flours, baking powder, salt and cinnamon. Add in everything else except the oil and vinegar. Whisk until smooth. Slowly whisk in the oil, followed by the vinegar. Let stand for 5 minutes. Add a little more milk if the batter isn’t runny enough to pour.

Heat your skillet or waffle iron. Brush your iron or pan with oil, and pour the batter into 4-inch rounds or into your waffle maker. Cook until light golden brown on both sides.

Top with fresh berries, compote and maple syrup.

Enjoy!

 

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I can’t seem to get enough of this bread, and I have to confess, I’ve been making it at least once a week. The kids ask to have a slice the second they’re home from school, so we blaze through a regular-size loaf in just a couple days!

Loaded with tons of goodness, just one slice feels like a meal. This bread gives you natural sweetness (just 3 tbsp of coconut sugar in the whole loaf!), an addictive mix of flavors from the cherry and chocolate, and the best part is… You can prepare it in about 10 minutes if you have a high-powered blender like my Vitamix!!

(Recipe adapted from the Zenbelly Cookbook–one of my favorites for simple to prepare, grain-free and dairy-free, tasty dishes.)

Ingredients

1 1/2 cups mashed very ripe bananas (about 3)

3 large eggs

1/4 cup palm shortening or unsalted butter, room temperature

3 tbsp almond or coconut milk

1 tbsp pure vanilla extract

3/4 cup almond flour

1 cup gluten-free flour (I like a blend of arrowroot and cassava)

2 tbsp coconut flour

3 tbsp coconut sugar

1 tsp baking soda

1/2 tsp finely ground sea salt

1/2 cup finely shredded unsweetened coconut

1/2 cup raw pecans, finely chopped

1/3 cup mini dark chocolate chips (I like this brand)

1/2 cup dried cherries or cranberries

 

Preparation

Preheat oven to 350F. Grease a 7-inch loaf pan.

Place the bananas, shortening, vanilla extract, eggs and milk in the blender. Blend until completely mixed and creamy.

In a medium-size bowl, toss together the coconut, chopped pecans, chocolate chips and dried fruit. Set aside.

In another medium-size bowl, whisk together the flours, salt and baking soda. Pour the contents of the blender into the the flour mixture and mix until just combined. Fold in the coconut, pecans, chips and fruit. Spoon into the prepared loaf pan, and even out using the back of a spoon on spatula.

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Bake in the center of the oven for 50-55 minutes, or until the toothpick inserted in the middle comes out clean and the bread has a nice, light brown crust. Allow to cool for 10 minutes. Run a knife along the edges before inverted onto a cutting board. Best served warm with a little butter or fruit spread, although it really needs nothing.

Store wrapped in foil or airtight container for 3-4 days.

Enjoy!

 

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These gluten-free, grain-free scones have become a favorite in my home. They boast enough flavor on their own that you don’t need to add jams or spreads (although I think a light spread of whipped coconut cream would make them taste even better). I also like that they don’t come out too dense like so many recipes that rely primarily on almond flour. The three to one ratio of almond to potato starch ensure these baked treats come out light with a beautiful crumb and a slightly crunchy top.

This recipe is just slightly altered from the one in Brittany Angel’s wonderful Paleo cookbook, “every last crumb.” I use slightly less sugar, chocolate chips and fruit. You can use dried cranberries, currants or other dried fruit in place of the cherries. They all work well!

 

Ingredients

1 1/2 cups blanched almond flour

1/2 cup potato starch, plus a little extra for the work surface

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 cup or 1 stick chilled unsalted butter or butter substitute

1/3 cup coconut or evaporated cane sugar

2 large eggs

3/4 tsp apple cider vinegar or lemon juice

1/4 cup chocolate chips*

3/4 cup cherries, fresh, frozen or dried, halved and pitted*

2 tbsp tapioca starch for dusting the cherries

*Brittany’s recipe calls for 1/2 cup sugar, 1/2 cup chocolate chip and 1 cup fruit. I think the scones can handle as much as you want. For me, it’s more a question of whether you’re wanting a breakfast bread replacement or dessert.

 

Preparation

Preheat the oven to 350F.

In a large bowl, whisk the almond flour, potato starch, baking soda and salt. Cut in the butter until the mixture consists of pea-sized lumps.

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In a small bowl, whisk the eggs. Whisk in the sugar and vinegar. Pour into the flour mixture and mix briefly–just until the dough comes together. Do not overmix.

Fold in the chocolate chips.

In a small bowl, toss the cherries in the tapioca starch. Fold into the dough.

Dust a sheet of parchment paper with a couple tablespoons potato starch. Place the dough on the dusted paper and pat into a circle about 6-7 inches in diameter. Slide the parchment paper onto a baking sheet. Note: I like to slice my scones before baking, but Brittany’s recipe calls for popping the scones in the oven now and slicing later.

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Bake for 35-40 minutes or until firm and golden. (You can cover with foil halfway through baking if you find your scones are at risk of becoming too dark, but this hasn’t happened to me yet.)

Note: Brittany suggests melting an extra 1/2 cup chocolate chips for 1 minute in the microwave, and drizzling it over the scones when they’re out of the oven.

Allow to cool slightly before serving. Serves 6.

Enjoy!

 

 

 

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I don’t know what’s at the root of my latest obsession with zucchini, but I find myself wanting to discover more and more ways to cook the tender, dark green squash. Maybe it’s because I feel they’re an under-appreciated vegetable. Zucchini may not provide a lot of protein or fiber, but they’re very low in fat and carbs (for people watching their weight) and are a rich source of poly-phenolic antioxidants which help fight damage from free radicals. We all can remember someone serving us slices of zucchini, horribly over-cooked in a steamer to the point of sogginess, with absolutely zero flavor. But when zucchini is cooked properly, it’s delicious and goes with any number of meats or other vegetables. Zucchini soup is one of my family’s favorites, as is zucchini bread, and I regularly make zucchini and potato pancakes as a base for smoked salmon and apply chutney.

These fritters are so flavorful, you don’t need to top them with anything except a dollop of spiced yogurt. A fried egg served on top would also be delicious (probably not with the spiced yogurt though). I appreciate that you can eat these for breakfast, lunch or dinner–they’re very versatile! And I like that this recipe is gluten- and grain-free–perfect for people following a Paleo diet or simply trying to reduce the amount of grain they consume.

 

Ingredients

2 small to medium zucchini, washed and ends removed

Coarse-ground salt

1 organic egg

1/4 cup almond flour/meal

1 tbsp fresh parsley, finely chopped

2 scallions, white parts only, thinly sliced

2-3 tbsp extra-virgin olive oil

Fresh-ground pepper

2 tbsp grated Parmesan cheese, optional

 

Spiced yogurt

1/2 cup plain Greek yogurt

2 small garlic cloves, crushed

1/2 tsp sea salt

1 tbsp extra-virgin olive oil

2 tsp fresh lemon juice

Fresh-ground pepper

 

Preparation

Grate the zucchini on the large, round setting. Spread out on a colander, sprinkle with salt and allow to sit for 10 minutes. Squeeze out the excess liquid and place in a medium bowl. Stir in the egg, parsley, scallions and almond flour. Season with salt and pepper and stir until well-mixed.

 

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Heat olive oil in a large cast-iron or other skillet over medium heat. Make sure there’s enough oil to cover the bottom with a shiny layer. Spoon the zucchini mixture into the skillet using a large tablespoon or soup spoon. It should make 4-6 fritters depending on how big a spoonful you use. You may need to cook them in batches. Fry for 4-5 minutes on each side or until golden brown (or even slightly browner so you get a nice crunch on the outer edges). Transfer to a plate lined with a paper-towel.

While the first batch of fritters is cooking, mix together the spiced yogurt mixture in a small bowl.

When the fritters are done, serve them warm with a dollop of spiced yogurt on top.

 

Enjoy!

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