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My son asked me to make pancakes yesterday.  I LOVE pancakes so of course I was game.  I have been working on perfecting my vegan gluten-free recipe for a while now and I think I have finally come up with the perfect recipe and I am excited to share it with you.  I made these  pancakes and my family loved them.  My husband even exclaimed that they were the “best pancakes” he had ever had. Woohoo!

Here is the recipe:

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Two cups Flour (one cup Bob’s Redmill All Purpose Gluten Free Flour and  one cup oat flour)

1 tbsp baking powder

1/2 tsp cinnamon

2 tbsp  unsweetened apple sauce

2 cups non-dairy milk

2 very ripe bananas

1 tsp vanilla

Instructions:

In a large bowl, combine the dry ingredients.  In a blender, combine the milk, banana and vanilla and blend, then add to dry mix.  Add applesauce to dry mix and combine. Set batter aside for a few minutes. Add desired amount of batter to griddle over medium to low heat.

For more decadent pancakes, sprinkle vegan gluten-free chocolate chips (I use Enjoy Life Brand) over freshly poured batter.  I usually put approximately 6-10 chips per pancake depending on the size.

When finished, top with your favorite fresh fruit and/or maple syrup.

 

Coconut Oatmeal Cookies

April 29, 2014
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Cutting sugar out of my life was a long process.  I had no idea how much sugar was in my daily diet.  Once I removed sugar, I was able to really enjoy food and feel the freedom that came with that.  Does that mean I will never get a chance to enjoy dessert again. HECK NO!

Instead, I find or create plant-based recipes that don’t include refined sugar.  They are still delicious and I feel good about eating them. These were amazing plant-based cookies. No oil, no sugar, no salt, and gluten-free. Enjoy!

Here is the recipe:

1 large banana mashed(or two small)
1 cup nondairy milk
1 teaspoon vanilla
1 teaspoon white vinegar
1 cup rolled oats (not instant)
1 cup all purpose (I used gluten-free flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsweetened shredded coconut (I used reduced fat)
3/4 cup raisins or dried cranberries
9 medjool dates (soak for 30 minutes in warm water, remove pits and then blend with plant-based milk)

Combine the wet ingredients and stir. In a separate bowl combine the dry ingredients and stir. Add the wet to the dry ingredients and stir. Drop tablespoon-sized amounts onto a non-stick baking sheet.

*Original recipe from The China Study Cookbook. Modified by me to exclude sugar and wheat flour.

 

Heirloom Tomato Salsa

April 29, 2014
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I could put salsa on just about everything, especially homemade salsa.  This salsa tastes amazing and is packed with nutrients.  It can be used as a dip, or a topping for just about anything.  This is the recipe I used when making my Edamame Guacamole.

3 heirloom tomatoes, chopped
1/4 red onion, minced
1/4 cup Anaheim pepper, minced
3 cloves of garlic, minced
1/2 teaspoon cumin
3 tablespoons fresh cilantro, chopped
1 lemon, juiced

Instructions:
For a chunky salsa: mix all ingredients in a bowl and enjoy.
If using a food processor, make sure to pulse and stir tomatoes to give an even consistency.

*Original recipe by Katie Mae M.S.

 

Edamame Guacamole

April 29, 2014
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Do you love guacamole as much as I do?  I made Low-Fat Edamame Guacamole for the first time tonight. It was incredible. I am a sucker for Mexican food and found this to be just as satisfying as the full-fat version. My version is salt free and packed with protien.  This would go great as a salad topping, a dip, for tacos, or even potatoes.

Here is the recipe:

1 1/2 cups edamame
2 ripe avocados chopped
3/4 cups chunky salsa (I made my own, but feel free to use any kind/brand you like)
2 cloves of garlic, minced
1 green onion, chopped
Juice of 1 1/2 lemons
1/4 teaspoon cumin
1 Tablespoon fresh cilantro, chopped
Fresh ground pepper to taste

Instructions:
1. Put all ingredients in a food processor and pulse a few times, more if you like it creamy.

Four Berry Fruit Salad

April 29, 2014
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Today was my son’s turn to bring snacks to school. I wanted to provide the kids with something tasty, yet nutritious. I decided to put together this four berry fruit salad this morning. What kid doesn’t love the taste of sweet berries?

This took me about ten minutes to prepare and I know the kids will devour it. Fresh fruit truly is nature’s candy.

Recipe:
2 baskets of raspberries
2 baskets of blueberries
2 baskets of blackberries
2 baskets of strawberries

Instructions: Rinse berries very well and place on large dishtowel (I usually do one type of berry at a time) to dry. Gently pat dry with towel and place in large bowl.  Repeat until salad is complete.  You can either enjoy the strawberries whole or you can slice them.  Enjoy!