Tag Archives: breakfast

Fig Love: Coconut Rum Raisin Free-Form Muffins

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Sometimes a mistake turns out better than it would have if things went exactly as you originally planned. A point I always make to my quilting students.

Breaking Free was one such quilt. I was fusing down stylized fabric pine cone scales when one decided to fuse itself to the iron rather than the quilt top.

Rather than force it back into its proper place, I let it break free, and fused it flying up and away, dancing on an invisible breeze. While the quilt would have been nice enough the way I had designed, it turned out way more interesting as a result of my mistake. (Click here to find out more about Breaking Free.)

Of course, fixing culinary mistakes can be an entirely different matter. It’s not so simple to solve too much Sriracha in the spaghetti sauce, or burnt black cookies. Luckily every once in awhile a kitchen mishap turns out to be serendipitious genius.

Whipping up a batch of grain-free scones one day, I forgot to add butter. I couldn’t very well scrape them off the pan back into the bowl to add the missing butter since I’d already mixed in the wet ingredients. So I decided to just go with it sans butter.

The result was amazing! Looked like a scone, except soft and cakey like a muffin. A lot like a muffin top. Yum! A few strategic tweaks, and voilà, the Coconut Rum Raisin Free-Form Muffin was born!

If you like your treats to have a more controlled shape, try baking them in a whoopie pie pan, a donut pan, or even simply a regular muffin pan. Baking times may need to be adjusted with different sizes and shapes.

Fig Love

A secret ingredient, puréed rum-soaked dried figs, makes these free-form muffins moist, flavorful, and sweet. The perfect complement to coconut and rum raisins.

Dried figs taste like pears and honey. They are a fabulous healthy, whole foods sweetener. A good source of dietary fiber and minerals. If you’ve never baked with dried figs before, you’re in for a real treat! Sweet like dates, but with a less assertive flavor.

Look for unsulfured dried figs. Sulfur dioxide can trigger symptoms for those with asthma. It can also cause stomach cramps and migraine headaches in sensitive people. This effect may seem more pronounced if you’ve been eating “clean” for awhile (clean = whole, unprocessed foods) and your diet has been free of aggravating chemicals and foods.

Without preservatives, dried figs and other fruit will be brown or even black. That’s perfectly fine and natural. Some dried fruit has sugar, artificial color, and even artificial flavor added. Avoid those as well. In case you’re wondering, organic dried fruit is always free from sulfur dioxide and most other additives, although sometimes organic dried fruit will contain added sugar or honey.

Unsulfured dried fruit is also drier than sulfured dried fruit. Having no preservatives, it needs to be completely free from moisture to keep it from spoiling. This is actually a benefit for baking, because being drier, it can soak up more flavorful liquid of your choice, adding delicious dimension to your dish.

Some figs are best suited for drying and others for eating fresh. Varieties with a high natural sugar content make flavorful, sweet dried figs. My favorite dried fig for baking and snacking is called Calimyrna when it’s grown in California and Smyrna when it comes from Turkey.

To make a purée for baking, chop off the stems, cut the dried figs in half, and soak them in the liquid of your choice until soft. I used rum for these free-form muffins. Fresh-squeezed orange juice is another flavorful option. Purée the figs and as much soaking liquid as desired or necessary in a blender, then add to the other wet ingredients. Like prune purée or mashed ripe bananas, dried fig purée is a versatile baking ingredient that adds natural sweetness and a nutritious boost.

Note: without preservatives, unsulfered dried fruit has a shorter shelf life than standard sulfered dried fruit. If you’re unable to finish them in a timely manner, you should store them in the freezer, especially when it’s humid. Let them come to room temperature before using in a recipe.

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Coconut Rum Raisin Free-Form Muffins

Ingredients

  • 142 grams (5 ounces/about 12) dried organic/unsulfured Calimyrna/Smyrna figs
  • 80 grams (1/2 cup) organic/unsulfured raisins
  • 1/2 cup gold rum
  • 84 grams (3/4 cup) sifted coconut flour
  • 45 grams (1/4 cup lightly packed) coconut sugar
  • 60 grams (1/2 cup + 1 tablespoon) unsweetened macaroon coconut
  • 1/4 teaspoon finely ground sea salt
  • 5 large organic free-range eggs, divided
  • 125 grams (1/2 cup) unsweetened organic applesauce
  • 64 grams (2 tablespoons) almond butter, unsalted
  • 1 teaspoon vanilla extract
  • 1 tablespoon water
  • extra macaroon coconut for sprinkling on top

Instructions

  1. Chop the stems off the dried figs, then cut the dried figs in half. Soak the dried figs and raisins in the rum for 1 hour.
  2. While the fruit is soaking, prepare the dry ingredients.
  3. Sift the coconut flour into a measuring cup or container for weighing. Use the flat side of a knife to gently level off the excess coconut flour even with the top of the measuring cup.
    4. NOTE: Coconut flour can get clumpy and compacted, making it difficult to measure accurately. Sifting will not only give coconut flour a good light consistency, it can help you get a more accurate measurement if you don't have a digital kitchen scale.
  4. Put the sifted coconut flour into a large bowl with the coconut sugar and sea salt.
    5. Coconut sugar is another tricky ingredient to measure accurately. If you don't have a scale, lightly pack the coconut sugar into the measuring cup like you would do with brown sugar. Stir to combine.
  5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  6. Crack open the eggs and set aside one yolk.
  7. When the hour is up, strain out and separate the raisins from the figs and rum.
  8. Place the figs and rum into a blender jar and blend. It may get thick and not completed puréed depending on your blender, but the eggs and applesauce to be added next will provide enough liquid to finish the job.
  9. Add the 4 eggs, extra egg white, applesauce, almond butter, and vanilla to the blender jar. Blend a minute or so more until smooth and mixed thoroughly. With a high-power blender, one minute is sufficient to blend the ingredients and incorporate some air into the batter. If you are using a regular blender, it may need a bit more time.
  10. Pour mixture into the bowl with the dry ingredients. Stir to combine. The batter will be quite wet at first, but as your stir, the coconut flour will start to absorb some of the excess moisture. As it sits, more moisture will be absorbed, but it will remain a little more moist than regular muffin batter.
  11. Stir the rum-soaked raisins into the batter.
  12. Drop about 1/4 cup of batter at a time onto the prepared baking sheet to make 12 free-form muffins.
  13. Add the tablespoon of water to the remaining egg yolk and whisk to make a smooth egg wash for the tops of the muffins.
  14. Brush the egg wash onto the tops of the muffins and sprinkle with extra macaroon coconut.
  15. Bake in a 350°F oven for about 15 minutes. Set on a wire rack to cool.
http://www.laurawestkong.com/gff/2012/fig-love-coconut-rum-raisin-free-form-muffins/

You can serve Coconut Rum Raisin Free-Form Muffins fresh from the oven, but they’re even more flavorful the next day.

Many gluten-free baked goods seem to dry out almost immediately, but these free-form muffins stay moist for days. Probably even longer, but I can never seem to keep them around long enough to find out!

I store these muffins in the refrigerator and they always seem downright damp when I take them out, but that effect disappears when I let them set out and reach room temperature before serving, or warm them up in the oven.

A little bit of the Caribbean, from me to you.

To find out more about why figs are healthy, visit The World’s Healthiest Foods: Figs
For more fig recipes, visit The Spicy RD’s #figlove Blog Hop

What secret ingredients do you like to cook or bake with?

(This recipe was shared at: Gluten-Free Monday, Keep It Real Thursday, Showcase Your Talent Thursday, Allergy Friendly Friday, Fill Those Jars Friday, Gluten-Free Friday, Fig Love Blog Hop, Eat Make Grow )

Pumpkin Pie Smoothie

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This time of year, many people catch Pumpkin Fever, a perfectly harmless virus kept in check only by immediate administration of pumpkin pie, or other pumpkin-rich treat.

When you’re in the kitchen baking up a batch of tasty gluten-free pumpkin muffins, or pumpkin recipe of your choice (I recommend my Pumpkin-Date Blondies, which happen to be not only delicious, but vegan, refined sugar-free, and grain-free as well) you don’t have to wait for that timer to buzz. You can get a quick and easy pumpkin fix by sipping a wonderfully refreshing Pumpkin Pie Smoothie (also vegan, refined-sugar free, and grain-free). Bonus: It’ll keep you cool while the ovens heat up the kitchen.

You can use canned or homemade pureed pumpkin in this smoothie. If you roast your own pumpkin, it’s better to chill the pumpkin puree before using it in a smoothie. Hot, fresh from the oven roasted pumpkin is deliciously tempting, a lot of mine gets directly eaten as soon as it’s done, but for smoothies, it’s much better cooled off first. In fact, the more ingredients that are pre-chilled, the frostier your smoothie will be.

You can even freeze the coconut milk. Just measure out the desired amount of coconut milk and sliced bananas and place into a freezer bag. Carefully squeeze all the air out of the bag, seal it, and lay it flat in your freezer. A thin layer of coconut milk and banana works best. Don’t squeeze too many into a bag or you’ll end up with a tropical frozen brick. When you’re ready for a smoothie, take a bag out, gently bend it to break up the contents into pieces, and pour into your blender with the other ingredients.

To make your smoothie even frostier, make ice cubes out of some of the cup of coconut water ahead of time. The ratio of coconut water ice cubes to liquid coconut water will be determined by how well your blender handles ice.

Print
Pumpkin Pie Smoothie

Yield: serves 2

Calories per serving: 204

Fat per serving: 7 g

Ingredients

  • 1 cup coconut water (without added sugar)
  • 5-6 (40 grams) Deglet Noor dates, pitted
  • 1 tablespoon shelled hemp seeds
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 cup pureed pumpkin (canned or homemade)
  • 1/4 cup coconut milk (cooking kind, not coconut milk beverage)
  • 1/2 cup frozen sliced bananas

Instructions

  1. Put the coconut water, dates, hemp seeds, cinnamon, cloves, and nutmeg into a blender jar. A high-speed blender works best. For a BlendTec, press the WHOLE JUICE button. For others, blend until smooth. If your blender is not very powerful, you may need to chop and/or soak the dates first.
  2. Add the pumpkin, coconut milk, and banana slices. Press the SMOOTHIE button, or blend until smooth.
  3. Serve as is, or top with whipped/chilled coconut cream, coconut cream froth, or your favorite gluten-free gingersnaps or graham crackers.
http://www.laurawestkong.com/gff/2012/pumpkin-pie-smoothie/

Be creative and add toppings to your Pumpkin Pie Smoothie. Chilled/whipped coconut cream is a classic vegan whipped cream replacement, but did you ever try Coconut Cream Froth?

I discovered Coconut Cream Froth one day when I didn’t chill my canned coconut cream far enough ahead in advance. It’s light, airy, and delicious, and will make you look like a vegan master chef.

You’ll need coconut cream, canned or UHT. Make sure there are no added gums or stabilizers. Pour it into a container with a tight fitting lid and extra room for shaking. Shake well, let it settle a bit, and a light frothy foam will rise to the top or stick to the lid. Like frothed milk for a latte.

Dee-lish! Makes me want to whip up a hot pumpkin drink just so I can top it with Coconut Cream Froth.

To give your Pumpkin Pie Smoothie a real pumpkin pie vibe, crumble some gluten-free gingersnaps or graham crackers on the top for a crust-like crunch. I’m not sure which gluten-free cookies are best. I generally try to avoid sugar, and now grains as well. If you have a favorite gluten-free cookie brand or recipe, especially grain-free or refined sugar-free, please share.

(This recipe was shared at: Tasty Traditions, Sugar-Free Sunday, Monday Mania, Fat Tuesday, Keep It Real Thursday, Healthy Vegan Friday, Wellness Weekend, Pumpkin Potluck Party)

Sublime!

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Fall may have fallen in some parts of the universe, but it still feels like mid-summer to me. So I’m glad for a cool, refreshing drink that’s as lovely to look at as it is to drink.

I love a good green smoothie, but let’s be honest. More often than not, they come out looking like mud. Tasty, healthy mud, but mud nonetheless.

That’s why I was simply tickled pink (or lime green!) that my Sublime Lime Smoothie came out looking as gorgeous as it is delicious and nutritious.

You can thank organic baby spinach for that lovely shade of green. Spinach is one of those Dirty Dozen veggies that are particularly high in pesticide residue, so buy organic spinach whenever you can. (Learn more about the Dirty Dozen and the Clean Fifteen.) Baby spinach is very mild in green smoothies. It doesn’t make them taste like salad in a glass at all.

A trio of tangy ingredients helps the lime flavor pop. First of all lime, including the zest, organic if possible when eating citrus peel. Next pineapple for its incomparable sweetness and also hints of tartness that brighten the limey flavor. And finally, So Delicious Cultured Coconut Milk.

Don’t have or never seen Cultured Coconut Milk before? You could substitute dairy kefir or another non-dairy beverage, but I encourage you to look for So Delicious Cultured Coconut Milk. Ask for it at your local health food store. (Visit the So Delicious Dairy Free website to learn more about Cultured Coconut Milk and other dairy-free products or print a coupon.)

Cultured Coconut Milk is one of my favorite non-dairy smoothie bases. Goes fabulously with a wide variety of fruit flavors. It has 10 active, live cultures and is certified gluten-free, vegan, and non-GMO. It’s also soy-free, nut-free, and the original flavor is refined sugar-free as well.

Frozen, sliced bananas for sweet, non-dairy creaminess, and a splash of vanilla round out the simple, healthy ingredient list. (Making your own vanilla extract is easy, economical, and fun. Check out my Making Vanilla Extract, part 1 post. Guess it’s time for a part 2 update cause the homemade vanilla turned out fantastic!)

Finally if you must gild the lime green lily (and I say, “Why not!”) chilled coconut cream is a decadently delicious choice. You can separate the cream from the liquid, whip it with a mixer, or any number of advance preparations if you like. I just chill the coconut milk or cream and scoop a dollop on top. Simple and delish. Don’t buy the low-fat kind with too much added water or you will have to separate it. Look for 60-100% coconut milk/cream in cans or tetra-paks.

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Sublime Lime Smoothie

Yield: 2 servings

Serving Size: 8 ounces

Calories per serving: 107

Fat per serving: 2 grams

Ingredients

  • 1/2 organic lime
  • 3/4 cup So Delicious Cultured Coconut Milk, Original Flavor
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups organic baby spinach, lightly packed
  • 1/2 cup frozen banana slices
  • 3/4 cup frozen pineapple tidbits
  • (fresh pineapple, chopped and frozen or pineapple canned in juice, drained and frozen also works if you can't find frozen pineapple)
  • Optional garnish: thick coconut milk or cream, chilled

Instructions

  1. Zest the half lime and set aside the lime zest.
  2. For a high-speed blender, peel the half lime, making sure to remove any thick bitter white pith. The thin membrane is OK to leave.
    3. For a regular blender, juice the half lime. (about 1 tablespoon)
  3. Put the lime or lime juice and half of the lime zest into the blender jar. Add the remaining ingredients in the order listed.
    4. If you have a regular blender, you may want to chop the spinach first, or blend the spinach with the liquids a little before adding the frozen fruit, depending on how powerful the blender is or isn't.
  4. For a BlendTec, press the "Smoothie" button. For all others, blend until smooth.
  5. Garnish with a dollop of chilled coconut milk, if desired, and the remaining lime zest.
http://www.laurawestkong.com/gff/2012/sublime/

Are you a green smoothie fan? What do you like to put in green smoothies?

(This recipe was shared at: Fat Tuesday, Fit & Fabulous Friday, Gluten Free Friday, Healthy Vegan Friday, Wellness Weekend)

The 12 Days of {gluten-free} Chocolate: Day 9

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The greatest tragedies were written by the Greeks and Shakespeare … neither knew chocolate. ~ Sandra Boynton

Happy National Chocolate Milkshake Day! There’s nothing to be feeling tragic about today. Gave up dairy and refined sugar? That’s OK. You’ll never miss them with this creamy, dreamy Chocolate Date Shake.

I’ve given the classic California Date Shake a healthy (and chocolatey!) makeover. Made of whole foods, it’s vegan, raw, and free from refined sugar. Of course it’s naturally gluten-, soy- and nut-free as well.

Blended hemp seeds take the place of milk, frozen bananas, the ice cream, raw cacao powder to make it chocolatey, and dates, of course, for a touch of California sweetness.

Dates are an ideal whole food sweetener. They’re a good source of fiber, minerals, and vitamins.You can soak and blend dates to make a creamy date butter, or buy date sugar, which is actually ground dehydrated dates: a whole food, not a processed sugar. You may have to experiment a bit to successfully substitute date butter or date sugar in your favorite recipes, but that’s part of the fun!

I like to use Deglet Noor dates in my recipes. They’re not too sweet and have a delicate flavor. You can substitute your favorite dates or whichever variety you happen to have on hand. Many people use Medjool dates which are sweet and moist. Barhi dates can be hard to find. If you get the chance, give them a try. They’re soft and sweet, my favorite date for simply eating.

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Chocolate Date Shake

Yield: 1 serving

Calories per serving: 414

Fat per serving: 15 g

Ingredients

  • 1/2 cup ice cold, filtered water
  • 3 tablespoons shelled hemp seed
  • 1 tablespoon raw cacao powder (regular cocoa powder works, too)
  • 1 teaspoon vanilla extract
  • 4 dates, pitted
  • 1 large banana (about 1 cup) sliced and frozen

Instructions

  1. Put the ingredients into a high-speed blender like BlendTec or Vitamix in the order listed. For a thicker, frostier shake substitute ice cubes or crushed ice for some of the water.
    2. (If you have a regular blender, do chop the dates first. Blend the hemp seeds, cacao powder, and vanilla into a smooth hemp milk before adding and blending the remaining ingredients.)
  2. For a BlendTec, press the 'Smoothie' button. For other blenders, blend just until ingredients are mixed together smoothly and the dates are in little pieces.
http://www.laurawestkong.com/gff/2012/12-chocolate-days-09/

The 12 Days of {gluten-free} Chocolate: Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | Day 6 | Day 7 | Day 8 | Day 9 | Day 10 | Day 11 | Day 12

(This recipe was shared at: Fat Tuesday, Raw Foods Thursday, Fill Those Jars Friday, Gluten Free Friday, Healthy Vegan Friday)

Pumpkin-Date Blondies {+ Coconut Flour Giveaway}

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A little bit pumpkin pie, a little bit cookie bar, Pumpkin-Date Blondies are a perfect autumn treat.

Sweetened with dates, these blondies are refined sugar-free. Enjoy them for a healthy breakfast, dessert, or any-time snack.

Just make sure you stock up on cans of pureed pumpkin before pumpkin is all gone until next fall. I had the worst craving for a pumpkin treat in August when pumpkin was nowhere to be found on grocery store shelves!

Luckily, coconut flour is easy to find year-round. It’s one of my favorite gluten-free flours to bake with. Coconut flour is high in protein and fiber. A simple way to use it is to replace 1/4 of your usual flour with coconut flour. Or try one of the many delicious coconut flour recipes on the Tropical Traditions website (scroll down to find recipes).

If you’re inclined to experiment in the kitchen like me, then you’ll be pleased to know that you can add lots of flavorful liquids. Coconut flour will soak them all up. Moist and delicious!

Whether you like to follow recipes to the letter or prefer to improvise as you go, scroll down to the bottom of this post to find out how you can enter to win a 2.2 pound bag of Tropical Traditions Organic Coconut Flour to try for yourself.

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Pumpkin-Date Blondies

Ingredients

  • 1 cup coconut flour
  • 1/4 cup ground flax seed meal
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/2 cup pecans, chopped
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unrefined coconut oil
  • 1 cup pureed cooked pumpkin
  • 1 teaspoon vanilla
  • 1 cup dates, pitted and chopped
  • 1 and 1/2 cups + 2 tablespoons coconut milk (the cooking kind, not the beverage kind) divided into 1/2 cup, 1 cup, and 2 tablespoons portions

Instructions

  1. Preheat oven to 350°F. Lightly grease an 8-inch nonstick baking pan with coconut oil.
  2. In a medium bowl combine coconut flour, flax seed meal, cinnamon, ginger, allspice, nutmeg, and sea salt.
  3. Place pecans on a baking sheet in the oven for 3-5 minutes, or until lightly toasted. Stir the toasted pecans into the dry mixture and set aside.
  4. In a large bowl, combine applesauce, coconut oil, pumpkin, and vanilla.
  5. Place the dates and 1/2 cup of the coconut milk into a saucepan on medium heat. Bring to a boil. Turn heat to low and simmer gently for 1 minute. Turn heat off, cover, and let rest for 5 minutes.
  6. Place warm coconut milk-date mixture into a food processor or blender and blend until smooth. If needed add some of the 1 cup coconut milk to help blend dates.
  7. Add the blended coconut milk-date mixture and the rest of the 1 cup coconut milk to the wet ingredients in the large bowl. (Reserve the 2 tablespoons coconut milk for use later.) Stir to combine.
  8. Pour the dry ingredients into the wet ingredients and stir until well combined. Batter will be the consistency of mashed potatoes.
  9. Spread batter evenly into prepared baking pan. Spread remaining 2 tablespoons coconut milk evenly onto top of the batter with a spatula. Spread the coconut milk around until it picks up a little color from the batter underneath. Sprinkle a little cinnamon lightly on top of the smoothed coconut milk. (photo below)
  10. Bake about 35 minutes or until the edges start to brown and/or pull away from the sides of the pan.
  11. Let cool/refrigerate before slicing and serving. Blondies will set as they cool. Top with creamy coconut-cashew topping if desired.
http://www.laurawestkong.com/gff/2011/pumpkin-date-blondies/

(This recipe was shared at: Gluten-Free Monday, Whole Foods Friday, Fit & Fabulous Friday, Wellness Weekend, Pumpkin Potluck Party)

Enter to win a 2.2 pound bag of Tropical Traditions Organic Coconut Flour! (a $15.00 value) There are 6 ways to enter:
1. Subscribe to Tropical Traditions’ Email Newsletter for special sales and free recipes.
2. Follow Tropical Traditions on Twitter
3. Like Tropical Traditions on Facebook.
4. Visit the coconut flour recipes webpage and leave a comment below telling which coconut flour recipe you’d like to try.
5. Follow me, GrainFreeFab on Twitter.
6. Tweet this post/giveaway on Twitter and put a link to your tweet in a comment below. (Click on the timestamp underneath the tweet to get a link to an individual tweet.) You can tweet the giveaway as many times as you’d like, but only the first tweet will count as a giveaway entry.

Leave a me a separate comment with your name and email address after completing each item. Each comment will count as an entry. The giveaway starts today, Wednesday, November 23, 2011 and ends Tuesday, December 6, 2011. A winner will be picked at random via Random.org on Wednesday, December 7, 2011. Open to residents of U.S. & Canada.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Wild for Blueberries!

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August in Canada is wild blueberry season. Glorious, delectable little indigo morsels…

When I was a child, my family spent summer vacations at my grandparents’ farm in northern Minnesota. Sometimes we would take a road trip into the backwoods of Ontario and go wild blueberry picking.

Picking blueberries in Canada with my sister and grandmother. That's me on the left.

The goal was to get the berries into buckets so we could take them home, but as you can imagine, most of them went straight into my mouth. Those that did make it into the buckets were destined for home-made wild blueberry pie, pancakes, muffins, jams, and my personal favorite: vanilla ice cream topped with wild blueberries for breakfast.

No place else but Grandma’s can one enjoy such a delicacy as ice cream and wild blueberries for breakfast. When you let the ice cream start to melt, you can swirl the berries round and round with your spoon, making fabulous tie-dye patterns until the creamy white finally gives way to a solid brilliant purple.

Even though wild blueberry season is winding to a close, thanks to the wonders of flash freezers anybody can enjoy delicious wild blueberries in any place, any time of the year.

Here’s one of my favorite ways to enjoy wild blueberries today: in gluten-free blueberry buckwheat pancakes. If you don’t have wild blueberries, you can still make the pancakes with cultivated blueberries. Although I highly recommend the wild blueberries if they are available.

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Blueberry Buckwheat Pancakes

Yield: Makes about 12 3-inch pancakes

Ingredients

  • 1/4 cup each of buckwheat flour, garbanzo bean flour, sorghum flour, & tapioca flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1 tablespoon flaxseed meal
  • 1/4 cup dates, pitted & chopped
  • 1 cup unsweetened almond milk (or milk of your choice)
  • 1 tablespoon coconut oil, plus extra for pan (or mild cooking oil of your choice)
  • 1/4 cup unsweetened applesauce
  • 1 cup wild blueberries, thawed if frozen (or cultivated blueberries)

Instructions

  1. Put the chopped dates in a small saucepan with 1/2 cup of the almond milk over medium heat. Bring to a boil. Simmer gently for one minute, then turn the heat off, cover, and let the dates soak for 5 minutes.
  2. While the dates are soaking, sift the flours, baking powder, cinnamon, and salt together into a large bowl. Stir in the flaxseed meal.
  3. Pour the hot date-almond milk mixture into a blender, add the tablespoon of coconut oil, and blend until smooth. Add the remaining 1/2 cup almond milk and the applesauce, and blend until smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients and stir until just blended. Gently fold in the blueberries. (Note the two batters below. The batter on the left has partially thawed berries. The blueberries in the batter on the right are completely thawed. Not only will your batter look better with completely thawed blueberries, the pancakes will be much easier to cook as well!)
  5. Heat a nonstick griddle or pan, add a little oil and spoon a scant 1/4 cup of batter into the pan. Spread it around slightly to make a circle about 3 inches wide. Repeat several more times to fill the pan.
  6. Cook for a couple minutes until bubble pop on the surface of the pancakes and the edges turn slightly brown. Flip the pancakes over and cook about one minute longer until the other side is done. You can press your finger gently on the top of the pancake at this point. If it feels like the inside is still mushy it's not done yet. Remove from the pan when cooked and serve while still warm.
  7. Repeat steps #5 and #6 until all the batter is cooked.
  8. Garnish as desired and enjoy!
http://www.laurawestkong.com/gff/2011/wild-for-blueberries/

Size comparison of cultivated blueberries (top left) and wild blueberries (bottom right)

Top 5 reasons why I {heart} wild blueberries
5. Truly wild blueberries are naturally organic.
4. They are sturdier than cultivated blueberries, and don’t smash easily in baking.
3. Wild blueberries are not only full of antioxidants, they’re cute, too. :)
2. More blueberries per cup means more blueberry goodness in each bite.
1. Sweet and tangy, wild blueberries have a power-packed flavor explosion.

What are your favorite ways to enjoy blueberries?

Amande-licious

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t’s always exciting to find new products on store shelves. And for this dedicated label-reader, even better when I recognize and can safely eat every ingredient listed!

Amande almond milk yogurt is gluten-free, dairy-free, and soy-free. It’s sweetened with fruit juice, so no cane sugar reactions for those of you who are sensitive. Peach and pineapple juice to be specific for those who are curious. And it has 6 active cultures for your digestive health.

Now that we’ve determined that Amande is worthy to place in our cart, one critical question remains: What does Amande taste like?

Amande is creamy and delicious with the consistency of custard-style yogurt. I tried the coconut and raspberry varieties. They were sweet, but not overly so. And the nutty almond undertones blend wonderfully with the fruit flavors.

The coconut Amande made a perfect quick and healthy breakfast with chopped fresh mango and gluten-free granola. And I enjoyed the raspberry Amande on it’s own as a refreshing summer afternoon snack.

If you’re looking for a tasty alternative to dairy or soy yogurt, I highly recommend Amande almond yogurt. Six-ounce flavored varieties include blueberry, strawberry, coconut, cherry, peach, and raspberry. Vanilla and plain (both sweetened) are also available in a 24-ounce size. I can’t wait to experiment with the vanilla and plain Amande yogurts in my baking and smoothie-making. I only wish there was an unsweetened plain for savory dishes.

You can find out more about Amande on the Amande and Cascade Fresh websites. You can also sign up for coupons and a newsletter on the Amande site as well. Happy eating! :)