Easy Gluten-free Banana Pancakes

Sunday, May 25th, 2014

gluten-free banana pancakes

What do you do with all those over ripe, brown bananas?  Banana bread, banana smoothies, banana pancakes?  Here is our favorite, easy recipe for banana pancakes.

2 eggs

1 cup almond, rice or coconut milk

1 cup gluten-free Old Fashioned Pancake Mix from The Pure Pantry

2 ripe bananas, mashed

1 tablespoon melted coconut oil or other cooking oil

 

1. To make the pancake mix: whisk eggs in medium size bowl.  Add half the milk and half the pancake mix and blend together.  Add remaining milk and pancake mix and mix until combined.

Blend in mashed bananas and oil.

2. Heat griddle to medium heat.  I use the Skinny Griddle as it has a non-stick surface and I don’t have to use extra oil.  They are available at Sur La Table online: Skinny Griddle.

It is always a good idea to have a dedicated “gluten-free” griddle.  I write more about gluten-free kitchen supplies here: Gluten-free Cooking Tips.

skinny griddle 3. Ladle 1/4 cup mix onto griddle forming a circle.  Continue making pancakes leaving at least 1 inch in between each pancake.

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gluten-free banana pancakes

4. Watch for bubbles forming at edges of pancakes — when they begin to pop, you will know its time to flip them over.

5. Cook on second side until golden brown, about 2 minutes.  Remove pancake from griddle and serve with sliced bananas and agave nectar or pure maple syrup.

 

 

 

Gluten-free Chocolate Chip Cookie Bowls

Wednesday, April 30th, 2014

 

I came across the greatest bakeware invention — a cookie bowl pan!  It enabled me to create these fabulous cookie bowls.   I filled them with ice cream and poured chocolate sauce over the top.
Voila! A quick and elegant dessert in less than 20 minutes.  The new Cookie Bowl Pan can be ordered at:  (click here) Sur La Table. 

Gluten-free Chocolate Chip Cookie Bowl

 

 

 

 

 

 

 

 

 

 

 

 

Gluten-free Chocolate Chip Cookie Bowls

Here is the recipe:

Gluten-free Chocolate Chip Cookie Bowls

1 package The Pure Pantry gluten-free chocolate chip cookie mix (click here to purchase)

3/4 cup butter or butter alternative (such as Coconut Butter — click here for product)

1 egg or equivalent amount of egg replacer

1 tablespoon good quality vanilla

Preheat oven to 350 degrees.  Using electric mixer, cream together butter (or butter alternative) and egg (or egg replacer) until well blended.  Mix in vanilla.  Add contents of package.  Mix well with electric mixer until all ingredients are combined.   Place covered bowl with dough in refrigerator for 15 minutes.

Roll out dough on generously-floured surface  (you can use rice flour or The Pure Pantry gluten-free All Purpose Baking Mix) to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over each cup bowl of pan, pressing to form smooth surface.

Gluten-free Chocolate Chip Cookie Bowls

 

 

 

 

 

 

 

 

 

 

 

Bake 12–14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.

Let cookie bowls cool completely.  Fill with ice cream and/or fresh strawberries, top with chocolate sauce and/or whipped cream.

The Pure Pantry

 

 

 

 

 

 

 

 

 

 

 

All photos credited to Sur La Table, www.surlatable.com

Sur La Table logo

 

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Good Morning Muffins

Wednesday, March 26th, 2014

 

This is my second entry to the Go Dairy Free recipe contest using So-Delicious dairy-free products.

These high fiber, low fat, dairy-free, low sugar muffins pack in protein, and a daily dose of veggies – a great way to start the day!

gluten-free and dairy-free muffins

gluten-free and dairy-free muffins

Makes 12 large muffins

2/3 cup coconut oil
1/2 cup agave nectar or honey
1 cup So-delicious coconut milk
2 eggs
2 cups The Pure Pantry Buckwheat Flax gluten-free pancake and baking mix 
2 teaspoons ground cinnamon
1 cup finely grated carrots (2 small carrots) or 1 cup finely grated zucchini  (about ½ a zucchini)
1 tart red apple, unpeeled, cored, and finely grated
1/2 cup seedless raisins or 1/3 cup toasted coconut flakes (optional)
1 teaspoon grated orange zest

1. Preheat oven to 350°F.

2. Blend oil, agave nectar, coconut milk and eggs into a large bowl for about 1 minute to incorporate.

3. Add baking mix and cinnamon. Stir to combine.

4. Add carrots or zucchini, nuts, apples, raisins or coconut, and orange zest, to the sugar mixture and stir well.

5. Scoop batter into paper-lined muffin tin or greased muffin tin and bake 25 minutes.  Remove from oven and let cool.  Enjoy!  These can be frozen and thawed to enjoy another morning.

Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free and Allergy-free recipes”.

 

"Fresh from Elizabeth's Kitchen: Gluten-free & Allergy-free Recipes"

 

 

Gluten-free Crustless Vegetable Quiche

Wednesday, March 19th, 2014

 

 

Gluten-free Frittata - from "Fresh from Elizabeth's Kitchen" cookbook

I always feel good serving this recipe to my kids because you can hide whichever vegetables you like in the quiche.

Crustless Veggie Quiche
Serves 8

2 Tbsp olive oil
¾ cup red bell peppers, finely chopped, or ¾ cup tomatoes, finely chopped — juice drained off
¾ cup onion, finely chopped
5 spears asparagus, washed, trimmed and sliced into ½ in. pieces
1 garlic clove, minced
5 large eggs or 5 egg whites and 2 whole eggs, beaten
1 cup ricotta cheese or low-fat cottage cheese
1/3 cup The Pure Pantry Gluten-Free Organic All-Purpose Baking Mix
1 Tbsp fresh basil
1 10 oz pkg. frozen chopped spinach, thawed, squeezed dry
1 cup feta cheese, crumbled
½ tsp sea salt
½ tsp black pepper

1. Preheat oven to 350˚.  Grease a 9-inch spring form pan. Heat olive oil in a large skillet over medium heat. Add pepper, onion, asparagus, and garlic and sauté until tender, about 2 minutes. Remove from heat, drain any excess liquid and cool.

2. In a mixing bowl, combine beaten eggs, ricotta, and baking mix until well blended.  Add basil, spinach, feta, salt and pepper, and sautéed vegetables.

3. Pour mixture into prepared pan and place pan on baking sheet. Bake 45 to 50 minutes. Let cool 5 minutes before serving.

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Lemon Coconut Cake

Tuesday, March 18th, 2014

 

I am so excited about the “Go Dairy Free” and “So Delicious” March Madness dairy-free recipe contest!   If you’d like to find more dairy-free recipes or enter the contest yourself, here is the contest page from our friends at Go Dairy Free.   Each recipe can only have 8 ingredients….kind of a challenge….but certainly do-able.   I decided to submit two, really three, recipes….two sweet and one more on the savory side. Lemon Coconut Cake and Good Morning Muffins.  The third is the icing on the cake, so to speak.   I hope you enjoy them!

Gluten-free/Dairy-free Lemon Coconut Cake

Gluten-Free Coconut Cake

Serves 10

Ingredients

1 cup vegan butter alternative
1/2 cup coconut oil, at room temperature
2 cups organic sugar
6 large eggs
3 cups all-purpose gluten-free baking mix from The Pure Pantry (includes baking powder and xanthan gum so you don’t have to worry about it!)
1 1/2 cups So-delicious coconut milk
2 1/2 teaspoons gluten-free vanilla
2 tablespoons lemon zest (from 2 lemons)
3 cups sweetened shredded coconut, lightly packed
Extra coconut for decorating top of cake

Instructions

1. Preheat oven to 350°F.

2. Grease with coconut oil and lightly dust with gluten free flour (can use the same gluten-free all-purpose mix that is called for in the recipe) two 9” round cake pans or one 9″ x 12″ rectangular pan and set aside.

3. Combine the coconut oil and sugar in a bowl and beat with mixer until blended.  Add the eggs, one at a time, and continue to whip on high for two minutes.  Add vanilla.

3. Using a grater with small holes, grate lemons to yield 2 tablespoons lemon zest.  Add to wet ingredients.

4. Add half the baking mix to the coconut oil mixture and half the coconut milk, continue to mix.  Add the remaining baking mix and remaining milk.  Continue to mix for three more minutes, scraping down the sides of the bowl as necessary.  With the mixer low setting, pour in the shredded coconut.

5. Pour the batter into your prepared cake pan and bake for 40-45 minutes or until a wooden skewer comes out clean.  Cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.

While the cake is cooling, make the dairy-free cream cheese frosting, which is optional:

Heavenly Dairy-free Cream Cheese Frosting

2- 8 oz. packages of dairy-free cream cheese alternative
1 cup (two sticks) vegan butter alternative
3 tablespoons So-delicious coconut milk
1 1/2 cups confectioner’s sugar
1  teaspoon gluten-free vanilla
2 tablespoons agave nectar

1. Cream together the cream cheese and butter in a large bowl.

2. Add the confectioner’s sugar, coconut milk, vanilla and agave and continue to whip until the icing is totally smooth, about three minutes.

3. Refrigerate for 30 minutes to 1 hour before icing your cake.

Yield: About 4 Cups Icing

Toasted Coconut for topping the cake, optional:

In the image above, I did not top the cake with toasted coconut because I wanted a nice white cake. If you’d like a nice toasty coconut look, you can lightly toast your coconut.  To do so, preheat oven to 350°F and spread the coconut onto a cookie sheet and toast for 3-5 minutes, depending on how dark you want the coconut.  After you have iced the cake, sprinkle the toasted coconut on top for a beautiful presentation.

Recipe created by Elizabeth Kaplan at From The Pure Pantry blog.