Showing all posts tagged recipe:

Gluten Free Banana-scented Waffles

These are my son’s new favorite waffles. They have a lovely texture, and delicate banana flavor. A little bit of sour cream really gives them an extra satisfying richness, but you can easily leave it out and add in an extra 1/4 cup of water, or milk substitute of your choice. These can also be turned into pumpkin waffles through substitution, and tweaking the spices (leave out cardamom, add ginger). As for flour blends, I have had good success with Pamela's All-Purpose Flour Artisan Blend...

Gluten Free Pumpkin Pancakes, with dairy free option

These have a lot of ingredients, which may be an obstacle, but I have to recommend trying sorghum flour if you have not already. It is inexpensive, healthful and versatile. I also recommend trying your hand at roasting your own pumpkin. Most/all of the dairy is removed from this recipe, and I minimized the amount of “all-purpose" flour, but kept them fluffy and satisfying. I also put in a bit of creamed coconut and flaxseed for extra richness. (If you love dairy, try Gluten Free Pumpkin Butte...

Gluten Free Waffles using All-Purpose Flour

I have been making this recipe more than my other one, which uses Pamela’s Baking & Pancake Mix. I like using fresh buttermilk, instead of the dried buttermilk already in the other mix, and the Artisan Blend flour is also less expensive. I am still working with the recipe, so I will make updates here as needed. So far, I find the batter to be a bit thick, and the results to be heavier than my other version. They are still very nice, however. Ingredients 1 1/3 cups Pamela's All-Purpo...

Rustic Sourdough Noodles

This delicious noodle recipe is from the Cultures for Health site, though the same recipe is also on The Nourished Kitchen site, and that one has lots of helpful comments. These noodles are thick, chewy, and delicious, plus they are another great way to use your never-ending sourdough starter. If you prefer your noodles less ‘rustic', feel free to use a pasta machine. This recipe requires an 8 hour or overnight proof, so I recommend putting it together the night before you want to eat them....

Oatmeal pumpkin chocolate chip muffins

Here is another great gluten-free muffin for loading up the freezer! I have packed these about as full of food as I can manage, minimizing the amount of rice-based flour mix (which I do not, personally, consider ‘food’). Ingredients 1 1/2 cups Pamela’s Artisan Blend flour mix 3/4 cup gluten free oats, roughly chopped in spice grinder or blender 3/4 cup buckwheat flour 3/4 cup almond or hazelnut meal 2 T chia seeds 2 t baking soda 1 t cream of tartar 1/2+ t salt 1 1/2 t cinnamon 3/4 t nutmeg...

Sprouted Buckwheat Granola (raw)

I love this granola. It is delicious, nutrient-packed, grain-free, and makes a great snack or breakfast. It is a fair bit of work, but I have found that sprouting and dehydrating the ingredients in large batches, one at a time, makes it more manageable. Then I have everything on hand to whip up a batch without a lot of preparation. The quantities below are approximate, and would probably fit easily in a four-tray Excalibur dehydrator, if that helps. I have a five-tray unit, and could fit a bi...

Gluten Free Pumpkin Buttermilk Pancakes - version 2

I have found that Pamela’s Baking & Pancake Mix is quite a bit more expensive than Pamela’s Artisan Blend all-purpose flour. I also would rather not cook with powdered buttermilk, since the process used to dry and powder milk products is very hard on the food itself. Here is another approach to my Gluten Free Pumpkin Buttermilk Pancakes using Pamela’s Artisan Blend flour, almond meal, and buckwheat. These yummy pancakes are a huge hit with my kids and my non-GF husband. UPDATED! Now with ...

Gluten Free Pumpkin Buttermilk Pancakes - version 1

So yummy, and gluten free, and no one would know it. Eat them and feel happy inside. Freeze the extras (this recipe makes a LOT of pancakes) for toasting later. You are welcome! Ingredients 3 cups Pamela’s Baking & Pancake Mix 1-2 t cinnamon, nutmeg, ginger, coriander 1 cup or so roasted pumpkin 2 cups buttermilk 1/2 cup of water, plus more as needed 2-3 eggs 3 T coconut sugar 1 T vanilla extract 4-5 T melted coconut oil/butter* 1/3 cup mini chocolate chips (optional) Instructions In ...

Pumpkin Chocolate Chip Muffins, gluten-free

This recipe will make a great big batch of 24 yummy, dense, moist and satisfying muffins. They will also happen to be gluten-free! Put at least half in the freezer, and you will have a supply of great snacks. 3 cups Pamela’s Artisan Blend flour mix* 2 t cinnamon 2 t ginger 1/2 t nutmeg 1/2 t corriander 1/2 t salt 2 1/2 t baking soda 1 t cream of tartar 3/4 cup sugar 4 eggs 1 can squash or pumpkin 1-2 mashed ripe bananas 1 stick of butter, melted 1 cup cultured buttermilk 1/2 cup mini choco...

Breakfast smoothies

I don’t know why it took me so long to start making the kids smoothies for breakfast. I guess it is because I had a decrepit old blender, and finally replaced it. At any rate, this is our new go-to weekday breakfast, supplemented by one or two waffles or pancakes pulled from the freezer stash. They are quick to make, and quick to eat (drink)! Believe it or not, they are even quick to clean up: rinse out the blender right away, and then run it on high for a few seconds with warm-hot water and ...