So, Sunday Bear asked for pancakes, which made me very excited. Ridiculously excited. You see, Bear doesn't like pancakes, and I adore them. But it's no fun making pancakes for one person, and even less fun eating them alone. Actually, I think the first thing he asked was if we had syrup, which we did, but the important question was about the pancakes.
Without hesitation, I hit up trusty Pinterest. I love pancakes, but I'm picky about them, too. I must have fluffy pancakes. And, of course, they must be gluten free.
I found this recipe by Honey and Brie. It looked almost perfect, but I did need to switch it up a bit. This is exactly how I made mine:
1/2c almond milk (I used reduced sugar vanilla almond milk)
1tsp vanilla extract
1/2 tsp baking soda
1/2c + 1tbs oat flour (make sure to measure the oat flour, not the oats. I used rolled oats pulsed in the blender until I was happy with the texture)
2 tbs coconut flour
Coconut oil for frying
Mix all dry ingredients in a medium bowl. In a separate bowl, whisk together eggs, milk, and vanilla. Make a well in the middle of the dry ingredients, and pour in the wet ingredients. Mix gently only until fully incorporated. Let the batter sit 2-3 minutes while griddle or frying pan warms over medium heat. Melt coconut oil in the pan, then drop batter into pan by 1/4 cup. Flip when the edges are dry and stop bubbling, allow to cook another 2-3 minutes, until browned. Serve immediately with your favorite topping.
The key to fluffy pancakes is being gentle with them. Over mixing or over flipping will make them go flat.
We had ours with maple syrup and sausage, but I think caramelized bananas would be HEAVEN on these babies! The coconut isn't overwhelming, but does give a great subtle undertone that would totally be complemented by the bananas. Oh man. Excuse me, I’ll be in the kitchen…
These cookies... where do I start?! Yes, the entire first row is gone... straight out of the oven. They're that good. I promise.
I first discovered this recipe a few months ago, after I had seen something about flourless peanut butter cookies on Facebook. I was hoping to find something with just a little more than the traditional flourless peanut butter cookie, which generally consists of peanut butter, eggs, and sugar. I found this recipe on Ambitious Kitchen, which ended up being my inspiration!
My goal with these cookies was to have something that I could grab and eat with one hand, without any sort of heating or prepping beyond the initial baking. It also needed to be something lower in sugar and higher in protein, so that I wouldn't have a sugar crash shortly after eating. Additionally, I was looking for something flourless, since gluten-free flours tend to be expensive, and most have a gritty texture that I'm still trying to get used to after nearly 2 years.
These cookies taste and feel like cookies should taste and feel! Thankfully, they aren't overly sweet so no tummy ache if I eat 4 (or 5... or 10...). But they are sweet enough to satisfy any sweet-tooth, including Bear's!
Here are the changes I made to the recipe:
I hope you enjoy these cookies as much as I do! Make sure you get a BIG jar of peanut butter, though, because these won't last long and you'll definitely be wanting to make more!
One of the hardest meals for me to get to is breakfast. I was raised on big, hearty breakfasts, and the fact that breakfast is the most important meal of the day.
With an infant, even a bowl of cereal can be challenging, especially now since he's trying to grab our utensils, so making a full-on breakfast is generally out of the question. Since that is the easiest meal for me to skip, I decided to hit up good ole Pinterest in hopes of solving my breakfasty dilemma.
My search landed me with several oatmeal muffin recipes. Being gluten free, this was awesome for me, because gf rolled oats have become a staple in our home. I love rolled oats because they're a great source of fiber and good source of protein. They're a more complex carbohydrate, so, as long as you don't add too much sugar, there's no crash 20 minutes later.
Yesterday, Bear had off for Veteran's Day. I decided to make one of the muffin recipes, since Bean had someone to give him his morning snuggles (:
The first recipe to jump out at me was the Oatmeal Spice Muffins from Money Saving Mom.
Remember the cinnamon and spice instant oatmeal we ate as kids? That's these muffins, but at a whole other level.
Not only was I able to make these gluten free WITHOUT having to use any gluten free flour ($$$$), I was able to make them dairy free, too, by subbing with reduced sugar vanilla almond milk for regular milk, and coconut oil for the butter. I also added the chopped pecans.
Don't skimp. Do the pecans. Trust me.
Even though we were able to have a full egg and sausage breakfast, Bear and I ate over half the batch of muffins within an hour. Yeah, they were that good.
The muffins themselves aren't very sweet at all, and the cinnamon sugar on top adds just enough sweetness to send you to your happy place. Because they're made with oat flour (I was able to grind my oats in the blender), they were dense but spongy. They were awesome with coffee, and I can't stop thinking about how amazing they would be with a chai latte. *drool*
My plan, though, is to make as many muffins as I can at once during Bean's nap time, and throw them in the freezer so I can grab one or two to toss in the microwave, while still holding Bean. So the true test came this morning, when I nuked one of the few muffins left over. In a minute, it was as warm and steamy as it had been coming out of the oven. It was just as moist and delicious, and the texture was the same as yesterday! It was perfect!
For anyone who is allergic to cinnamon, you can sub with allspice! I'm also thinking of other variations that could be made to this recipe, like adding a handful of chopped raisins. What variations would you make? Any breakfast muffin recipes that you love? Please share!
The first recipe off of my Pinterest board up for review is Chicken Paprika with Sour Cream Gravy off of I Breathe... I'm Hungry... blog. This was a really easy recipe for me, since you throw the chicken in a pan, sprinkle some spices on, and pop it in the oven. The sides were white rice (also easy), and steam-in-the-bag frozen veggies (even easier).
I like this recipe mostly for it's ease. You would think that being a stay-at-home-mom of a baby would give me most of the day to be in the kitchen, right? WRONG. Haha! I love that it was simple to throw together a full meal, and with very little clean-up involved. I baked the chicken in a foil-lined pan, so there's nothing to actually clean in the pan. I'll just wipe it out with a soapy cloth and we're golden.
The I made two slight changes to the recipe. 1) I used two chicken quarters instead of four thighs, and 2) I added garlic powder because, let's face it, everything is better with more garlic. Seriously, I don't think my family will ever have to worry about vampires with how much garlic we consume. Yum.
Bear gave it 8/10 stars. He says it would have been a full 10, if it hadn't been for the bones. The chicken was tender and juicy, and the gravy/sauce was a nice addition, especially to the rice. Bear says it's a keeper, though next time I will be making it with boneless, skinless chicken breast in place of the thighs, since that's what we usually eat and both enjoy. I will post an update when we try it that way. :)
P.S. Sorry for the crappy iPhone pictures. Here's one of Bear's finger photobomb. (Literally, he yelled, "Photobomb!" as he put his finger in front of my phone. Meanie.)
Mama Bear of one Baby Bear, Bean, who both love Papa Bear, and live in a crafty, gluten-free cozy den.