Blueberry Banana Walnut Pancakes

I used to think that pancakes were best as they were- plain with butter and syrup on top.  My husband has slowly been convincing me that sometimes fruit can be really good when added in.  We decided to make breakfast for dinner and added in not only blueberries, but also walnuts and bananas.  Wow!  He is making a believer out of me. 🙂  This is basically my favorite pancake recipe with some mix-ins.

Ingredients:

Dry ingredients:

2 1/2 c. flour (1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. amaranth, 1/4 c. potato starch, 1/4 c. teff, 1/4 c. tapioca starch, 1/2 tsp xanthan gum)

2 T. baking powder

2 T. sugar

1 tsp salt

Wet ingredients:

2 flax eggs (2 T. golden flaxseed meal combined with 6 T. warm water- let rest for 5 minutes) (or you can use 2 real eggs if you don’t need to be egg free)

2 c. coconut milk (from the carton- I usually use Silk)

1/4 c. oil

 

Mix-in’s:

5 blueberries per pancake (about 1/4 c. fresh blueberries)

1 ripe banana, diced

1/4 to 1/2 c. chopped walnuts

Directions:

Make the flax eggs and set aside.  Stir together the dry ingredients.  Pour wet ingredients into the dry ingredients and stir together until blended.  Mix with a mixer for about 15-30 seconds to get out any lumps.  Add in chopped walnuts.

Heat griddle until a drop of water sizzles on it.  Add batter by about 1/4 to 1/3 c. at a time depending on what size you like your pancakes.  Drop on about 2 tsp diced bananas and 5 blueberries per pancake.  Flip when the edges are looking firm and it is easy to get a spatula under it.  Cook until that side it done.  Serve with vegan butter and real maple syrup.

Makes about a dozen.

*This recipe is flexible, so you can change up the flour blend if you would like- just make sure to put in some xanthan gum!  As a kid, my mom usually replaced a little bit of all-purpose flour with whole wheat flour, so I usually am trying to imitate that flavor.  Many of the blends in the store are imitating straight up white all-purpose flour.  If that’s the taste you like, a blend from the store may be the perfect thing for you.

Simple Granola (Mom’s version)

This granola is very addictive.  I usually have to freeze some of it so I don’t continue just eating and eating it.  My friends who have tried it have said they just kept eating and eating it.  There is something very enticing about this recipe and I have yet to find another granola I like better.  I think the fact that it is made mostly of oats, nuts, raisins and honey makes it seem like you should be able to eat lots of it.  It is also way more filling than you think due to the flour in it.  I usually get tricked at least once each time I make it.  I usually eat it like cereal by serving it with coconut milk.  We grew up with this recipe and it was one of the first things I worked on making gluten free.

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Ingredients:

5 c. oats (I used Bob’s Red Mill Gluten Free Quick Oats)

2 c. brown rice flour (or whole wheat if you are NOT gluten free)

1 c. coconut flakes, sweetened (could switch it out for unsweetened if you want less sugar)

1 c. raisins, plumped (In the past I have also used craisins, dried apricots, dates, or a mixture of all.)

2 c. nuts, chopped (I used half walnuts and half pecans.  You could also use almonds.)

1/2 c. water

1 c. oil

1 c. honey (maybe you could switch it out for something else if you really want it to be vegan)

2 tsp vanilla

1 T. salt

 

Directions:

Plump the raisins by soaking them in water.  Drain the water when it comes time to use the raisins.

Combine the oats, brown rice flour, and coconut.  Add in the raisins and nuts.  Mix together the water, honey, oil, vanilla and salt and then add to the mixture.  Stir well.

Preheat the oven to 250 degrees.  Grease two baking sheets and then spread out the granola mixture evenly on the two pans.  You may want to wet your hands to help you press it down.

Bake the granola for one hour, stirring every 15 minutes.  It is very important to stir the granola every 15 minutes.  I set the time for 15 minutes and take one baking sheet out at a time.  Each time the timer goes off, I immediately reset it for another 15 minutes.

Allow to cool and then store in an airtight container.  I usually keep it in the fridge or the freezer to extend its shelf life.

 

Here is a visual of the process:

Favorite Pancakes

This is another one of my favorite recipes.  This time I actually wrote down exactly what I did with the flours!  Normally I just set out the cup and start filling it with a mix of flours that I have on hand.   Top these with real maple syrup and some dairy free butter.  Yum!

 

Ingredients:

Dry ingredients:

2 1/2 c. flour (1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. amaranth, 1/4 c. potato starch, 1/4 c. teff, 1/4 c. tapioca starch, 1/2 tsp xanthan gum)

2 T. baking powder

2 T. sugar

1 tsp salt

Wet ingredients:

2 flax eggs (2 T. golden flaxseed meal combined with 6 T. warm water- let rest for 5 minutes) (or you can use 2 real eggs if you don’t need to be egg free)

2 c. coconut milk (from the carton- I usually use Silk)

1/4 c. oil

 

Directions:

Make the flax eggs and set aside.  Stir together the dry ingredients.  Pour wet ingredients into the dry ingredients and stir together until blended.  Mix with a mixer for about 15-30 seconds to get out any lumps.

Heat griddle until a drop of water sizzles on it.  Add batter by about 1/4 to 1/3 c. at a time depending on what size you like your pancakes.  Flip when the edges are looking firm and it is easy to get a spatula under it.  Cook until that side it done.  Serve with vegan butter and real maple syrup.

Makes about a dozen.

 

*This recipe is flexible, so you can change up the flour blend if you would like- just make sure to put in some xanthan gum!  As a kid, my mom usually replaced a little bit of all-purpose flour with whole wheat flour, so I usually am trying to imitate that flavor.  Many of the blends in the store are imitating straight up white all-purpose flour.  If that’s the taste you like, a blend from the store may be the perfect thing for you.

 

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Mmmm….yummy!

Chocolate Glaze

There’s nothing like a chocolate donut.  The glaze just puts it over the top.  This glaze spreads on easily but then hardens up nicely just like it should- not hard like a chocolate chip, but not gooey.  I had to give some away and stick some in the freezer to keep myself from eating too many at once.  As one of the kid recipients said, “It tastes like a cupcake!”  Indeed, it does.  This recipe makes enough for about 9 donuts, so double it if you are pairing it with my chocolate donut recipe which makes 18.   Find the recipe here: Chocolate Donuts.

Ingredients:

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Glaze for 9 donuts:

Ingredients:

3/4 c. powdered sugar

1/4 c. cocoa powder

1/4 tsp vanilla

1 1/2 to 2 T. coconut milk

dash salt (about 1/8 tsp)

 

Combine sugar and cocoa powder.  Add in vanilla and 1 1/2 T. coconut milk.  Stir until a paste begins to form.  Add the extra 1/2 T. of milk if it is too dry to be spreadable.  Add the dash of salt and combine well.  Taste and see if you want more salt.  Spread on tops of cooled donuts.

 

Doubled for 18 donuts:

1 1/2 c. powdered sugar

1/2 c. cocoa powder

1/2 tsp vanilla

3-4 T. coconut milk

1/8 to 1/4 tsp salt, according to taste

 

 

Bubble Bread

This is an old family favorite and one of the first recipes I started working on to make gluten free.  It is similar to monkey bread but requires no yeast, so it is much quicker.  I’ve made a few of the original steps easier than the original recipe.  Also, I have tried this with a variety of flour blends and they have all worked.  This time I happened to use a pre-made blend, but normally I blend my own flours.  See notes below for suggestions.

 

Ingredients:

1/2 c. butter (Smart Balance non-dairy)

2- 8×8 pans or something of similar sizes

Dry:

4 cups flour (I used Arrowhead Mills’ Heritage Blend this time, but I have also made it with a mixture of other flours.  See note below for other options.*)

1/2 tsp xanthan gum (if your flour blend doesn’t already contain some)

2 T. baking powder

2 tsp salt

1/2 c. sugar

1/2 tsp cinnamon

Wet:

1/2 c. canola oil (or vegetable oil)

1 1/2 c. coconut milk (from a carton)

 

 

Topping:

additional 1/2 c. sugar

additional 1/2 tsp cinnamon

 

Directions:

Melt 1/2 c. butter and use a little bit to grease both 8×8 pans.  Stir together dry ingredients in a bowl.  Add the oil and coconut milk and stir well.  I usually whisk it briefly with a mixer just until combined.

In a separate bowl, mix together the additional sugar and cinnamon.

Pinch dough into about 1 T size balls and put in pans until all the dough is used.  Most of them will be touching and that is fine.  Spoon the butter over the balls in the pans and make sure to get a little butter on each ball.  Sprinkle the cinnamon and sugar mixture evenly over all the balls and make sure to get the edges too.

Bake at 450 degrees for 15 minutes or until tops start to brown just slightly and dough springs back to the touch.

*  This recipe is very flexible.  The most important thing with any blend is to make sure you have a touch of xanthan gum in there- at least 1/4 to 1/2 tsp.  That will replace the stickiness of gluten and help hold it together.

*I usually just mix and match whatever flours I have around to make this.  Next time I make this I will try to write down exactly what I do.  Here is an approximation of what I have done in the past: 1 1/2 c. brown rice flour, 1/2 c. oat flour, 1/2 c. amaranth, 1/2 c. potato starch, 1/2 c. tapioca starch, 1/2 c. teff, 1/2 tsp xanthan gum.  Adding in some teff flour gives it a whole wheat flair which I really love.  If you don’t have amaranth, you can just replace it with brown rice flour.  The potato starch and tapioca starches help add some lightness to the flour so it is not as dense.

Gluten Free Vegan Waffles

These were a hit on Christmas morning.  If you are new to gluten free, make sure you clean your waffle maker really well if it was used for not gluten free waffles in the past.  I received my waffle iron as a gift after I went gluten free, so it was a non issue for me.  I don’t like it spilling over the edges, so I usually have slightly incomplete looking waffles as shown in the picture.  You can avoid that fate by filling yours up more.  We were ready to eat so I just snapped a quick picture.

 

Ingredients:

2 1/4 c. flour (This is my normal recipe but flours can be substituted: 1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. tapioca starch, 1/4 c. potato starch, 1/8 c. millet flour, 1/8 c. teff)

1/2 tsp xanthan gum

4 tsp baking powder

3/4 tsp salt

1 1/2 T. sugar

2 flaxseed eggs (2 T. ground golden flaxseed combined with 6 T. water- let sit for 5-10 minutes)

2 1/4 c. coconut milk (from a carton)

1/2 c. oil- I used canola

 

Make the flax eggs and set aside.  Combine dry ingredients.  Mix wet ingredients (including flax eggs) and stir into dry ingredients.  Use a mixer to make sure all lumps are gone.  Cook using a waffle iron- follow directions for your waffle iron.  For mine, I let it preheat and then I cook the batter for 5-6 minutes until it starts to brown.  They should taste light and kind of crispy.

 

I served it with Smart Balance butter and real maple syrup.

 

Adapted from “Oh Boy” Waffle recipe.  I have no idea where we originally found that recipe because I’ve worked off of a notecard for so long.

 

Chocolate Donuts

Chocolate donuts.  Is it possible?  Yes, it is!  I have decided that cake donuts are just that- cake in a donut shape.  So, here is a recipe for making chocolate donuts.  Or, if you prefer cake, put it in a cake pan.

 

1/2 c. coconut oil

1 1/2 c. granulated sugar

3 flax eggs (3 T. golden flaxseed meal and 9 T. warm water) OR 3 Ener-G eggs (4 1/2 tsp Ener-G egg replacer and 6 T water)

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

1/2 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 c. cocoa powder

1 c. coconut milk (from a carton)

 

Directions:

Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour.

Put about 2 1/2 T. of batter into greased donut pan.  Bake in preheated oven at 350 degrees for about 13-15 minutes until donut springs back when you touch it.

Makes about 18.

You may top with glaze.  See the recipe here: Chocolate Glaze.

 

Adapted from http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/