Tag Archives: gluten free

Gingerbread Pancake Recipe

March 5, 2015Recipesbreakfast, buckwheat, cloves cinnamon, diy, ginger, gingerbread, gingerbread pancakes, gluten free, gluten-free pancake, molasses, pancakes, recipe, whipped creamWelcome to my blog!

I love gingerbread and what could be better than starting the day with rich, moist, wonderful pancakes! These Gingerbread pancakes can be prepared gluten-free and are full of molasses, cinnamon, ginger, cloves and the special ingredient – buckwheat! Top them with luscious whipped cream and everyone will be coming back for more of these hearty and delicious pancakes!

I was challenged to make this recipe from my sister who is very good at varying her diet. I tend to get stuck in a rut with cooking so I was up for the challenge.

This recipe includes two ingredients you may not commonly use – Molasses and Buckwheat!

Molasses is an excellent sugar to use when baking and blackstrap molasses is the healthiest because it contains the least amount of sugar and the highest concentration of vitamins and minerals. Who knew sugars could be healthy, but don’t go crazy with it as it is still a sugar!

Buckwheat is gluten-free and is very good for you! I have to admit, until now I have never been a fan of the flavor of buckwheat. In this recipe though, the buckwheat seems to enhance the dark richness of the molasses!
Buckwheat – you have a new fan!

For more information on buckwheat, here is a wonderful link to check out!
The World’s Healthiest Foods

Now on to the recipe!

Gingerbread Pancake Recipe
2 Eggs
2 Tablespoons Coconut Oil (melted)
1 Cup Buttermilk
1/2 Cup Molasses
1 Teaspoon Vanilla
3 Tablespoon Brown Sugar
1 Cup Pancake Mix (I use Pamelas’s Gluten-free Baking and Pancake Mix)
1/3 Cup Buckwheat
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Salt
Whipped Cream for a delicious topping!

Using a whisk, blend the eggs, oil, buttermilk, molasses and vanilla.

Mix all the dry ingredients together!

Blend the dry ingredients into the egg mixture until just mixed! A few lumps are fine!

Lightly oil a griddle and heat over medium heat. Pour 1/4 cup of batter onto your pan. The pancake will begin to form bubbles. When the bubbles on your pancake begin to pop and the edges look dry, flip the pancake and cook until browned.

My favorite topping for gingerbread is whipped cream, but the pancakes would also be delicious topped with apple sauce!

If you wish to use maple syrup on your gingerbread pancakes, skip the brown sugar in the recipe. I added the brown sugar because I knew I would be topping my fabulous pancakes with whipped cream! Yummy!

Here is a printable copy of the recipe!

Enjoy!

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Chicken Taquito Recipe

December 11, 2014Chicken Taquito Recipe, Recipesappetizer, chicken, chicken taquito, diy, gluten free, main dish, recipe, taquitoWelcome to my blog!

These taquitos are absolutely delicious! Recently, I made them for a party and now everyone wants the recipe – so here it is!

A printable recipe may be found at the bottom of the post!

Chicken Taquitos

40 Corn tortillas
2 1/2 cups shredded cooked chicken (A little over a pound of chicken)
2 tsp taco seasoning – I use the Taco Seasoning recipe from allrecipes.com
1 small can of roasted green chilis or roasted jalapeños
3/4 cup prepared salsa
1 can refried beans (16oz)
2 cups shredded Cheddar and/or Jack cheeses ( I use 1 cup of each!)

Season the shredded chicken with the taco seasoning. Puree or finely chop the green chilis or jalapeños and add them to the chicken along with the refried beans, salsa and shredded cheese. Mix well.

Top each corn tortilla with 2 tablespoons of the chicken mixture. Roll tightly. I keep them covered with a wet paper towel until I’m ready to fry them to prevent cracking. Warming the tortillas in the microwave for a few seconds will also help prevent them from cracking.

taquito2 — Preparing the Chicken Taquitos

taquito1 — Chicken Taquitos ready for frying!

Fry the taquitos in 1 inch of oil until golden brown. This is a little tricky – I use my grilling tongs and carefully place the taquito into the oil with the open fold down. I hold the taquito in place for a couple of seconds to prevent it from unrolling. Once it’s browned, I roll over the taquito and fry the opposite side.

When golden brown, remove the taquitos from the oil and drain on paper towels.

taquito4 — Drain the taquitos on paper towels!

Enjoy immediately or freeze them for later! I like to serve the taquitos with salsa and greek yogurt – my healthy substitute for sour cream! Enjoy!

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Gluten-free Lemon Cake

September 3, 2014Gluten-free Cake, Gluten-free Recipes, Recipesgluten free, gluten-free cake, lemon cake, lemon curd, lemon curd cake, microwave cake, small cakeWelcome to my blog!

If you have been checking my latest posts, you would have found a delicious, easy to make and super quick chocolate ganache cake. Today’s post is that same cake in a tasty lemon version. The cake itself is made in the microwave and it is enough for 4 people to have the perfect size piece of cake or for one person to eat it all!

This cake is made, once again, from my favorite baking mix – Pamela’s Baking and Pancake Mix. This is such a versatile mix! I use it for pancakes, muffins, bread, cookies and cakes!

Here is the recipe so you can make your own!

Gluten-free Lemon Cake

1 egg
1 tsp oil (I use coconut oil!)
3 tablespoons buttermilk
1 teaspoon lemon juice
1/2 tsp lemon zest
1/4 teaspoon vanilla
1 &1/2 tablespoons of sugar
Mix the above ingredients until well blended.

Ingredients for a gluten-free lemon cake!

In a small bowl, mix the following dry ingredients:
1/3 cup Pamela’s Baking and Pancake Mix
1 teaspoon baking powder

Blend the dry ingredients with the egg mixture and using a spatula, transfer the batter to a microwavable bowl. I used a 2 cup ramekin, which worked really well, since the sides are straight and that allowed me to easily slice the cake to create a layered cake! Place in the microwave for 2 minutes on high.

Remove the ramekin from the microwave. It will be very hot! Loosen the sides of the cake and turn it over onto a cooling rack. If it looks like the bottom of the cake is not quite done, just place it back in the ramekin and microwave a little longer! It sounds crazy, but it works!

After the cake has cooled, slice it into three layers.

Slice the gluten-free lemon cake into thirds!

Now for the good stuff! I layered my cake with lemon filling that I prepared using the following recipe. If you don’t wish to take the time to make your own lemon filling, pick up a jar of lemon curd at the grocery store. The lemon curd from a jar is rather stiff therefore, I would warm it slightly in the microwave before using.

Lemon filling – this recipe comes from a Betty Crocker Cookbook my roommate gave me many years ago! On the front flap she left a message about using it when I am “feeling domestic”! As you can see from my blog, I have been feeling very domestic lately!

Clear Lemon Filling
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 teaspoon lemon zest
1 tablespoon butter
1/3 cup lemon juice

Mix sugar, cornstarch and salt in saucepan. Slowly add the water and cook over medium heat; stir constantly until mixture thickens and boils. Let boil for 5 minutes, stirring constantly. Remove from heat, stir in lemon zest, butter and lemon juice. Let cool in the refrigerator.

After your lemon filling has cooled, spread it between your layers of cake. Stack the cake layers then cover the entire cake with the lemon filling. Enjoy!

Gluten-free Chocolate Ganache Cake – Made in the Microwave!

August 7, 2014Gluten-free Cake, Gluten-free Recipes, Recipeschocolate cake, chocolate ganache, Chocolate Ganache cake, gluten free, gluten-free cake, microwave cakeWelcome to my blog!

Last week, we had a family birthday to celebrate and I needed a small, gluten-free cake that I could make in an hour without using the oven. It was 90 plus degrees out and turning on an oven was the last thing I wanted to do. Amazingly enough, after a quick internet search, I was able to make it happen!

Coming to my rescue was none other than my favorite baking mix – Pamela’s Baking and Pancake Mix . I have said it before and I’ll say it again – I love this mix. I use it for pancakes, muffins, cookies and now cake!

On Pamela’s website, I found a recipe for bread that was prepared in the microwave! I tried the recipe and it worked fabulously! I was shocked, excited, and absolutely thrilled. I knew if I could make bread in the microwave, I could make cake.

Using the Amazing Bread in about a Minute recipe as a starting point, I added a few additional ingredients and created a recipe for the beautiful cake you see before you!

Chocolate Ganache Gluten-free Cake

1 egg
1 tsp oil (I use coconut oil!)
3 tablespoons buttermilk
1 teaspoon water
1/4 teaspoon vanilla
1 &1/2 tablespoons of sugar
Using a fork, mix the above ingredients until well blended.

In a small bowl mix, the following dry ingredients:
1/3 cup Pamela’s Baking and Pancake Mix
1 teaspoon baking powder
1 tablespoon cocoa powder

Blend the dry ingredients with the egg mixture and using a spatula transfer the batter to a microwavable bowl. I used a 2 cup ramekin, which worked really well, since the sides are straight and that allowed me to easily slice the cake to create a layered cake! Place in the microwave for 2 minutes on high.

Pour cake batter into microwaveable dish

After the cake has cooled, slice it into three layers.

Prepare the ganache. Heat one cup of cream and 1 1/2 cups of chocolate chips in a double boiler over simmering water. Allow the cream & chocolate chips to gently heat then stir until smooth. Remove from heat, stir in 1/2 tsp vanilla and allow the ganache to cool.

To create an extra glossy ganache add 1 tablespoon of corn syrup with the vanilla.

Spread the ganache between the cake layers, stacking them on top of each other.

Cover the entire cake with the ganache. To create the dripping chocolate, heat ganache slightly so it pours easily!

Gluten-free Chocolate Ganache Microwave Cake

It’s time to eat cake!!

Pancakes with Dates & Walnuts – sweet, crunchy & delicious!

May 29, 2014Gluten-free Pancakes, Gluten-free Recipes, Recipesdates, gluten free, Pancake, recipe, walnutsWelcome to my blog!

Dates and walnuts make a wonderful combination. Mix them into pancake batter and you have a nutritious, hearty and delicious breakfast!

I asked my son to provide me with a description of my pancakes and he said “they are life changing!” Ok, perhaps he was being a bit dramatic. Life changing – maybe not, but they are flavorful!

Adding the sweet, dark brown dates to pancakes provides a delightful caramel-like flavor and the walnuts are crunchy, delicious and good for you. Check this link to learn more about the benefits of eating walnuts!

In my house, I like to mix it up and go gluten-free, meat-free….. In fact, morning breakfasts for my son are always gluten-free. After he began suffering from terrible mid-morning headaches at school, I began recording his breakfast diet. Low and behold, every time he ate wheat for breakfast, his headaches would occur. Because I was already using a fabulous gluten-free baking mix, it was easy to convert him to all gluten-free breakfasts with great success! No more headaches!

The mix I use and have been using for years is Pamela’s Baking and Pancake Mix. I use it for pancakes, muffins, crepes, and cookies. The flavor and texture is fabulous. With the exception of cookies, I think it would be difficult for most people to tell the difference between wheat flour and this mix. The cookies I find to be a little gritty, but still delicious! With the other baked items, there is no grittiness and they are wonderful!

On Pamela’s link you will find a list of great products along with recipes. Below, I give my recipe for Date & Walnut Pancakes using this mix.

Date & Walnut Pancakes

2 eggs
2 Tbls melted Coconut Oil
1 tsp Vanilla
1 cup Buttermilk
1 cup Pamela’s Baking & Pancake Mix
1/2 cup chopped dates
1/2 cup chopped walnuts.

Mix the first 4 ingredients well, add the baking mix and stir until combined. Add the dates and walnuts to the batter, mix until combined. Pour batter onto a greased griddle and cooked until done, flipping once.