gluten-free

KNR, p. 179 “Kerrian’s Gluten-Free Pancakes”

 

GlutenFree2IMG_5714

Sheila and I really enjoy eating pancakes on the weekends, and even sometimes during the week for dinner. But then, who doesn’t like breakfast for dinner? One of our friends has started a gluten-free diet and asked Sheila if she had a gluten-free version of our pancakes. We didn’t at the time, but Sheila played around with the basic eggs, flour, milk, and butter recipe and came up with this one. We tried pea flour, but that batch wound up tasting like hummus.

 

There was lots of taste testing and I think the final version is pretty good served with butter and syrup. They are thin, not puffy.

 

An interesting discovery was that these can become a bread substitute by adding rosemary or other herbs to the mix. They don’t really stand up to a hefty sandwich, but work nicely as a substitute for rolls with dinner.

 

Print
Kerrian's Favorite Gluten-Free Pancakes
Author: 
Recipe type: Breakfast
Cuisine: Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • ½ cup tapioca flour
  • ½ cup white rice flour
  • 1 ½ cups brown rice flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 cups cold water
  • ¼ cup almond oil
  • 1 teaspoon pure Mexican vanilla
  • 1 egg (can also be just the egg white)
  • 1 tablespoon softened margarine for coating frying pan – (butter will burn)
Instructions
  1. Mix all dry ingredients together.
  2. Slowly add water while whisking to keep the mixture from clumping.
  3. Add almond oil and whisk until thoroughly mixed.
  4. Add vanilla and whisk until blended.
  5. Add egg and whisk until mixed.
  6. Heat frying pan on medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes.
  7. Flip when pancake edges begin to dry and surface bubbles.
  8. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stovetop.
  9. Remove to plate and serve immediately.
  10. Making the herb-seasoned variety? Add a teaspoon of dried rosemary or other herbs to the dry ingredients. Prep and cooking is the same.

 

Recipe tips:

This gluten-free batter should be stirred just before cooking each batch, since the rice flour tends to sink to the bottom of the bowl.

Can be reheated in toaster.

Can be frozen, but separate each with foil before putting in freezer containers.

If left in pile on covered plate in refrigerator, can be kept for four days.

 

Enjoy!  🙂

*Photo by Patti Phillips

 

 

Enjoy!Save

Save

Save

Save

KNR, p. 197 “Blueberry Watermelon Smoothies”

 

Blueberries have been sighted at the store! Sheila and I both love anything made with them – muffins, jelly, jam, syrup, cookies, pancakes – you get the idea. We buy as many berries as we can while the crop is at its peak, then freeze most of them to save for later in the year. There’s a special shelf set aside in our freezer just for blueberries.

 

This year, we happened to buy a small watermelon during the same shopping trip, so this morning we made watermelon-blueberry smoothies for breakfast. Wow! They were great.

 

Here are two of our favorite fruit smoothie recipes:

 

Watermelon-Blueberry Smoothie (pictured above)

 

Ingredients

1 cup frozen blueberries

2  1/2  cups cubed seedless watermelon

1/2 cup watermelon juice

pinch sea salt

 

Preparation

Use 16 oz (or bigger) blender.

Make watermelon juice by squeezing/straining 1 cup cubed watermelon through a medium-mesh strainer held over measuring cup.  Makes 1/2 cup juice.

Add blueberries, 1  1/2 cups cubed watermelon, watermelon juice to the blender.

Add pinch of sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Blueberry Smoothie

Ingredients:

1 cup frozen blueberries

6 oz. canned pineapple juice

1/2  cup water

Pinch sea salt

 

Preparation

Use 16 oz. blender (or bigger)

Add blueberries, pineapple juice, water, and sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Variations:

 

Sheila adds 2 Tablespoons almond butter and a scoop of protein powder to her blueberry smoothies to change them to protein smoothies.

 

Whether you prefer plain or fancy, I can report that nobody in our house died drinking either kind.  😉  Enjoy!

 

Photos by Patti Phillips

 

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

KNR, p. 190 “Sheila’s Sun-Dried Tomato Dip”

 

ChickPeaDip

 

Sheila makes a great sun-dried tomato dip – lots of flavor and easy to put together, so we thought we’d add it to the munchies table for our GameDay gatherings this year. You know, the table where people graze all afternoon and evening in between the chili and pizza and sandwich snacks. Nobody ever died eating it, so we figure it’s a keeper.  😉

 

It’s been such a hit that we’ve been putting it out at the barbecues as well. Celery, cucumber sticks, baguette toast – they all work to scoop it up.

 

Print
"Sheila's Sun-Dried Tomato Dip"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 1 - 15 oz can Goya chickpeas
  • 5 tablespoons chickpea water from the can
  • 2 teaspoons chopped garlic
  • 10 teaspoons roughly chopped sun-dried tomatoes in olive oil
  • ½ teaspoon dried herbs de Provence
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Celtic sea salt
  • Note: all the jars of sun-dried tomatoes in our store contained Italian spices. That’s fine for this recipe, since they combine nicely with the herbs de Provence.
Instructions
  1. Drain the chickpeas into a small bowl, saving 5 Tablespoons chickpea water.
  2. Mix the chickpeas, chickpea liquid and the rest of the ingredients together in a food processor until well combined. About 2-3 minutes.
  3. Chill until ready to serve or serve immediately.
  4. Serve with toasted baguette slices, celery, or pita chips.

 

Enjoy!  🙂

 

 

Save

Save

Save

Save

Save

Scroll to Top