Ingredients:
1 cup milk
1 tbsp vinegar* (white wine or apple cider)
1 cup whole wheat flour
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt1 egg
2 tbsp melted butter
butter for greasing the griddle
Directions:
Combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogenous and smooth.
Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and use the cookie scooper to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown.
Serve with butter and real maple syrup. Enjoy!
Notes*You can substitute lemon juice for the vinegar, or you can sub buttermilk for the milk + vinegar if that's what you have.
These are the best pancakes! I use syevia powder instead of sugar. And went with the buttermilk cuz it sounds tasty. Added extra butter.
Monday, March 31, 2014
Sunday, March 30, 2014
Grain-free Pumpkin Muffins
Adapt to yeast free...
Ing
2 large eggs
2 tbsp unrefined coconut oil, melted
2 tbsp maple syrup
1/2 C pumpkin puree
1/4 tsp salt
1/4 C coconut flour
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Method
preheat oven to 375
Beat or mix eggs, coconut oil, aple syrup, pureed orange vegetable, and salt together until smooth. Sift coconut flour into the batter and sprinkle baking soda, cinnamon, nutmeg and cloves over the top so that they mix in evenly. Beat or whisk hard until smooth.
I recommend using muffin cup liners for this recipe, but if you don't mind the clean-up, you can grease 6 muffin cup with coconut oil. Divide batter, which will be very thick, evenly between 6 cups and bake at 375 for 22-28 minutes until the center feels springy instead of wet (the toothpick test may not work well with cocount flour) Remove to a wire rack to cool. Store at room temperature 3-5 days.
Makes 6 muffins.
Ing
2 large eggs
2 tbsp unrefined coconut oil, melted
2 tbsp maple syrup
1/2 C pumpkin puree
1/4 tsp salt
1/4 C coconut flour
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Method
preheat oven to 375
Beat or mix eggs, coconut oil, aple syrup, pureed orange vegetable, and salt together until smooth. Sift coconut flour into the batter and sprinkle baking soda, cinnamon, nutmeg and cloves over the top so that they mix in evenly. Beat or whisk hard until smooth.
I recommend using muffin cup liners for this recipe, but if you don't mind the clean-up, you can grease 6 muffin cup with coconut oil. Divide batter, which will be very thick, evenly between 6 cups and bake at 375 for 22-28 minutes until the center feels springy instead of wet (the toothpick test may not work well with cocount flour) Remove to a wire rack to cool. Store at room temperature 3-5 days.
Makes 6 muffins.
Cinnamon Rice Pudding
Adapt this recipe...
Ing
1 C brown rice
2 C boiling water
4 C milk
1 tsp vanilla
3/4 C sugar or sucanat
1 tbsp (or more) butter
Method
Boil the rice in water for 10 minutes. Drain off the water carefully (don't use a large hole colander).
Add milk and bring carefully to a boil over medium to medium-low heat, with the cover off, stirring often. Be sure to scrape the bottom of the pan as milk can burn easily.
Once you reach a boil, turn the burner to low, cover, and cook 45-90 minutes until pudding is thick and milk seems to have all been absorbed. Don't stir too often during this time, but watch for scorching on the bottom of the pan.
When thickened, remove the pan from heat; then add sweetener, vanilla and butter and stir. Serve warm or cold with cinnamon.
Makes 8 servings
Ing
1 C brown rice
2 C boiling water
4 C milk
1 tsp vanilla
3/4 C sugar or sucanat
1 tbsp (or more) butter
Method
Boil the rice in water for 10 minutes. Drain off the water carefully (don't use a large hole colander).
Add milk and bring carefully to a boil over medium to medium-low heat, with the cover off, stirring often. Be sure to scrape the bottom of the pan as milk can burn easily.
Once you reach a boil, turn the burner to low, cover, and cook 45-90 minutes until pudding is thick and milk seems to have all been absorbed. Don't stir too often during this time, but watch for scorching on the bottom of the pan.
When thickened, remove the pan from heat; then add sweetener, vanilla and butter and stir. Serve warm or cold with cinnamon.
Makes 8 servings
Saturday, March 29, 2014
Guac
My recipe only has 3 ingredients: 1 avocado, about a Tbs or less lime juice, and a generous shake of Penzey’s Adobo seasoning.
Taco seasoning mix
Yield: enough mix to season two (2 pound) batches of taco meat
Ingredients
For seasoning:
2 tablespoons light ancho chili powder
1 tablespoon paprika
4 ½ teaspoons ground cumin
2 ½ teaspoons onion powder
2 ½ teaspoons garlic powder
¼ teaspoon cayenne powder
For preparing taco meat with seasoning:
2 – 3 teaspoons arrowroot or cornstarch
1 – 1 ½ cups water
Instructions
For seasoning mix:
Put ingredients in a glass mason jar and shake to combine.
To prepare seasoned taco meat:
When meat has browned, you can stir in a can of beans if you want and heat through.
Mix 2 teaspoons of arrowroot or cornstarch with a tablespoon of cold water and mix thoroughly to make a slurry. Set aside.
Add 2 tablespoons of spice mix while stirring for a minute to let spices toast slightly. Add 1 cup of water to meat mixture, then stir in the slurry. Bring to a simmer, stirring occasionally, and reduce until sauce is thick enough to coat meat. Add more water if needed.
Serve with your favorite taco toppings.
Ingredients
For seasoning:
2 tablespoons light ancho chili powder
1 tablespoon paprika
4 ½ teaspoons ground cumin
2 ½ teaspoons onion powder
2 ½ teaspoons garlic powder
¼ teaspoon cayenne powder
For preparing taco meat with seasoning:
2 – 3 teaspoons arrowroot or cornstarch
1 – 1 ½ cups water
Instructions
For seasoning mix:
Put ingredients in a glass mason jar and shake to combine.
To prepare seasoned taco meat:
When meat has browned, you can stir in a can of beans if you want and heat through.
Mix 2 teaspoons of arrowroot or cornstarch with a tablespoon of cold water and mix thoroughly to make a slurry. Set aside.
Add 2 tablespoons of spice mix while stirring for a minute to let spices toast slightly. Add 1 cup of water to meat mixture, then stir in the slurry. Bring to a simmer, stirring occasionally, and reduce until sauce is thick enough to coat meat. Add more water if needed.
Serve with your favorite taco toppings.
Grain free Pumpkin Pancakes
Ingredients:
1 c. cooked, pureed squash*
4-5 eggs**
2 Tbs. coconut flour OR 1/4 c. whole wheat flour OR almond flour OR 1/3 c. sourdough starter OR brown rice flour
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
1/2 tsp. salt
1-2 Tbs. maple syrup (optional)
1 tsp. vanilla (optional)
Instructions:
Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.
In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.
Fry slowly in lots of fat in a cast iron skillet over medium-low heat OR on a griddle with a bit of butter at about 300-350F.
Watch for the bottoms to begin browning when the edges look dry and flip once. If you find the pancakes are very thin and breaking apart, add a bit more flour or sourdough starter to the batter.
The lazy way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they’re still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.
*I recommend a sweeter squash like buttercup for these pancakes, and butternut works very well also. Cooked sweet potatoes or pumpkin puree, even from a can, is also delicious and still gets excellent super food veggie nutrition into your breakfast.
1 c. cooked, pureed squash*
4-5 eggs**
2 Tbs. coconut flour OR 1/4 c. whole wheat flour OR almond flour OR 1/3 c. sourdough starter OR brown rice flour
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
1/2 tsp. salt
1-2 Tbs. maple syrup (optional)
1 tsp. vanilla (optional)
Instructions:
Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.
In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.
Fry slowly in lots of fat in a cast iron skillet over medium-low heat OR on a griddle with a bit of butter at about 300-350F.
Watch for the bottoms to begin browning when the edges look dry and flip once. If you find the pancakes are very thin and breaking apart, add a bit more flour or sourdough starter to the batter.
The lazy way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they’re still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.
*I recommend a sweeter squash like buttercup for these pancakes, and butternut works very well also. Cooked sweet potatoes or pumpkin puree, even from a can, is also delicious and still gets excellent super food veggie nutrition into your breakfast.
Thai style Chicken Stir-fry
Adapt this recipe to the yeast free diet...
INGREDIENTS
▪ 1 cup long-grain white rice, uncooked
▪ 2-1/4 cups water, divided
▪ PAM® Original No-Stick Cooking Spray
▪ 1 pound boneless skinless chicken breasts, cut into strips
▪ 1 pkg (14 oz each) frozen broccoli stir-fry vegetables
▪ 1/3 cup Peter Pan® Creamy Peanut Butter
▪ 3 tablespoons La Choy® Soy Sauce
▪ 1/2 teaspoon crushed red pepper flakes
DIRECTIONS
1. Cook rice in 2 cups water according to package directions. Meanwhile, spray 12-inch heavy skillet or wok with cooking spray; heat over high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 5 to 7 minutes or until hot, stirring occasionally.
2. Combine peanut butter, soy sauce, remaining 1/4 cup water and pepper flakes in medium microwave-safe bowl. Microwave on HIGH 30 to 40 seconds or until warm. Blend with wire whisk until smooth. Stir into chicken and vegetables.
3. Divide rice evenly between 4 shallow bowls or plates. Top with chicken mixture.
COOK'S TIPS
For a little crunch, sprinkle 1 tablespoon chopped peanuts over each serving.
INGREDIENTS
▪ 1 cup long-grain white rice, uncooked
▪ 2-1/4 cups water, divided
▪ PAM® Original No-Stick Cooking Spray
▪ 1 pound boneless skinless chicken breasts, cut into strips
▪ 1 pkg (14 oz each) frozen broccoli stir-fry vegetables
▪ 1/3 cup Peter Pan® Creamy Peanut Butter
▪ 3 tablespoons La Choy® Soy Sauce
▪ 1/2 teaspoon crushed red pepper flakes
DIRECTIONS
1. Cook rice in 2 cups water according to package directions. Meanwhile, spray 12-inch heavy skillet or wok with cooking spray; heat over high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 5 to 7 minutes or until hot, stirring occasionally.
2. Combine peanut butter, soy sauce, remaining 1/4 cup water and pepper flakes in medium microwave-safe bowl. Microwave on HIGH 30 to 40 seconds or until warm. Blend with wire whisk until smooth. Stir into chicken and vegetables.
3. Divide rice evenly between 4 shallow bowls or plates. Top with chicken mixture.
COOK'S TIPS
For a little crunch, sprinkle 1 tablespoon chopped peanuts over each serving.
Roasted Herb Chicken
Having a roasted herb chicken is a great way to share a meal with the family and also great for the candida diet.
This herb chicken can be cooked in a crockpot,slow cooker or in your oven.
Ingredients:
1 TBSP of Olive Oil
1 TSP of Paprika
Half TSP of Garlic
Half TSP of Sea Salt
Half TSP Dried Thyme
Half TSP of Dried Basil
1 Whole Chicken
Half Cup of Chicken Broth
Method:
1. In a small bowl, combine all the ingredients except for the broth. And rub the ingredients over the chicken.
2. Place the chicken in a crockpot,slow cooker or oven.
3. Then add the chicken broth
4. Cover and cook on a low temperature for approximately 4 - 5 hours. The slow cooker may need to go in longer.
This herb chicken can be cooked in a crockpot,slow cooker or in your oven.
Ingredients:
1 TBSP of Olive Oil
1 TSP of Paprika
Half TSP of Garlic
Half TSP of Sea Salt
Half TSP Dried Thyme
Half TSP of Dried Basil
1 Whole Chicken
Half Cup of Chicken Broth
Method:
1. In a small bowl, combine all the ingredients except for the broth. And rub the ingredients over the chicken.
2. Place the chicken in a crockpot,slow cooker or oven.
3. Then add the chicken broth
4. Cover and cook on a low temperature for approximately 4 - 5 hours. The slow cooker may need to go in longer.
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