Author: Rebecca

Pancakes and lace

Every so often, I see a piece of clothing and have to have it. Like it was made for my inner me. And then I think of my sisterhood and wish they could all have it too, maybe not “it” exactly, but something that makes them feel beautiful too. So, that is how this food blog takes a quick turn for the fashion lane while cooking pancakes this morning. And here’s this morning’s beauty. Maybe because these pancakes tend to cook with a lacy pattern, I’m thinking lace this morning. So check it out – Joyfolie makes beautiful things and they inspire me to make beautiful pancakes. Working on my skills posting photos from other sites, so for now – here’s the gorgeous link – click it, you won’t regret it.

Lace crochet wrap

Now for the pancakes. Pancakes. ‘Nuf said. Pancakes are like waterfalls, once you experience one, you never forget that experience. The crispy lacy snowflakeish outside and warm soft center. And for you artists out there, they are a blank canvas. Make them chocolate, vanilla, strawberry with a touch of the hand or pour them into endless shapes, letters, patterns. Add-ins can be anything – chocolate or rosemary, crushed nuts or seeds, cereals, fruit – only your mind creates the limits here.

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The pancake recipe for today is adapted from The Best Eggless Buttermilk Pancakes, a recipe I discovered early on after learning about Madison’s egg allergy. Thank you for giving us a family comfort food – it was so important to me from the beginning that Madison could enjoy meals with us all eating the same foods that are safe for her.

We like to use almond milk “buttermilk” and add 2 tablespoons of white vinegar to a liquid measuring cup, then add almond milk to the 2 cup line. Let sit for 5 minutes and measure the other ingredients while that sits. Adapt with any type of milk as needed for your allergies or taste. Have fun!

Ingredients:
2 cups buttermilk*
4 T coconut oil, melted**
1/2 cup applesauce (Materne pouches are exactly 1/2 cup in my experience!)
1/2 t vanilla
2 C flour
2 t baking powder
1 t baking soda
1 t salt
3 T sugar***

*(add 2 T vinegar to 2 cup liquid measuring cup, then add almond/soy/coconut or dairy milk up to the 2 cup line)
**sub butter or other oil/fat
***okay to omit but they taste better with sugar according to my taste testers

Directions:

Mix all wet ingredients together – buttermilk, coconut oil, applesauce and vanilla. Add flour, baking powder, baking soda, salt and sugar. Hand whisk to combine. Separate into two pourable containers if two flavors are desired. Our favorite flavors are blueberry or chocolate chip. Stir in add-in (about 1/2 cup) and drop by scant 1/4 c measures onto well-heated and oiled griddle. Cook until tops of pancakes look dry around edges and bubbles in the batter have started to pop (about 3 minutes). Flip and cook about 1-2 minutes on other side or until lacy and lightly browned. Remove from pan and serve warm with dollop of coconut oil, maple syrup or alone.

Highly recommend frying up some bacon simultaneously and serving this all together. Protein with the pancakes means less of a sugar crash later. Avoiding sugar crashes on weekends is always appreciated.

These pancakes are a great egg-free option for breakfast! They freeze well, so make a double batch. Yield is about 20 pancakes for us, we make them small. Nosh on my friends!

If you do enjoy these pancakes, please leave a comment below so we can hear about it!

 

 

Pumpkin Donut Holes

IMG_0020You know that smell of pumpkin that makes you happy? Well, your house is about to be filled with it. Today it’s coming from homemade donuts. These are going to be fun!

We are adapting a recipe from Alicia Simpson’s Quick and Easy Vegan Celebrations for Applesauce Donut Holes. This cookbook has been a staple in our house since we bought it a few years ago at a local Whole Foods®. We love every recipe we’ve tried. We adapt a lot of their recipes to be egg, soy, dairy and gluten-free with great results, like today’s donuts. These are a lot of fun to make with kids because it’s a fun dough to work with and seeing them turn into donuts is just cool science!
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Pumpkin Donut Holes Recipe (Egg, Dairy, Soy and Gluten-Free)

You will need:

Oil for frying

2 1/4 cups unbleached all-purpose gluten-free flour blend

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1/2 cup sugar

1/4 cup loosely packed brown sugar

1/3 cup buttermilk, see instructions below, or 1/4 cup almond milk yogurt

1 flax egg

2 Tbs oil

1/4 cup almond milk

1/2 cup applesauce (we use one 3.2 oz Materne cinnamon applesauce GoGo squeeze)

1/2 cup canned or fresh pureed pumpkin (or sub more applesauce should you not share my love of pumpkin)

Confectioner’s sugar for dusting

Gather your ingredients and your measuring cups, spoons, two whisks, a spatula and two mixing bowls. You can use any type of milk, here we use almond milk but soy, rice, oat or cow milk can all be subbed in the recipe.

Heat your oil to 350 degrees.

Prepare one flax egg. Prepare buttermilk by measuring 1 tsp apple cider vinegar into measuring cup and adding milk up to 1/3 cup line. Allow both to sit for five minutes.

Mix the dry ingredients with a whisk to fully incorporate the goodness of each ingredient in every bite. This is where your kids, any age, should get involved! Give them a whisk. It’s okay if the flour goes everywhere, baking is and isn’t science. It’s more fun when you mess up a little anyway and makes the recipe “yours”.

Combine the oil, applesauce, and pumpkin. Add one flax egg and whisk together until combined. Add the buttermilk and milk and whisk until combined.

Pour the wet mixture into the flour mixture and stir well until incorporated. Dough should be soft and a little wet/sticky. Prepare two baking sheets with paper towels to catch your fresh doughnuts when they are done cooking. Let a grown-up take over for this part; hot oil can splash easily and needs to be used with extreme caution. Oil is ready when you splash a few drops of water in it and it bubbles. Using a teaspoon, drop rounded teaspoonfuls into hot oil. Cook each donut hole for 1-3 minutes on each side and turn with a fork halfway through. Remove donuts from pan with a metal spatula – I find a fish spatula works really well because it can easily pry off donuts sticking to the bottom of the pan and scoops up a few at a time. Allow donuts to cool for a few minutes before dusting with confectioner’s sugar and consuming…if you can wait that long.

Pic of what to expect them to look like (the light-colored blobs) when you first drop them in and the color when they are done (yep, the dark-colored blobs).

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Enjoy with a latte or friend…and leave a comment below if you did. We’d love to hear how they worked out for you!

If you haven’t met us yet, we’re Madison and Rebecca – a daughter and mother pair who believe that managing a food allergy is all about focusing on what you can have and sharing the joy of the experience with your friends.

Madison started cooking on her own at age 6 making vegan cornbread for her family and it’s been a delicious journey for her family as we build a new recipe box by adapting family recipes and new recipes for our food allergies. We love to play outside, read books, and laugh together over a meal made with yep, you guessed it, our own two hands.

This blog is not intended to provide legal or medical advice. Please consult a doctor before implementing the advice offered in this blog. You accept full responsibility for the results of using the recipes and advice offered in this blog.