Awesome Corn-Free & Gluten Free Buckwheat Pancakes
The company is 123 Gluten Free and it is Allie’s Awesome Buckwheat Pancake Mix. I have it in the aStore on page 6 of the corn-free baking items list.
For those of you who are new to the gluten-free scene, buckwheat is not really wheat. In fact it is a distant cousin of beets. The buckwheat is really a seed. The seeds are packed with nutrients and this is one of the few vegetable items which have all the essential proteins for a complete protein.
I made them as suggested, but the batter is thin. When I got to the end of the box I didn’t have enough mix to follow the directions, so I improvised and the following recipe is quite thick and filling:
1 1/4 cup of the mix
1/2 cup powdered buttermilk
3/4 cup almond milk
plenty of plump blueberries
Cook as directed on a hot griddle.
Making up a batch of pancakes without adding the fruit is something which can be frozen and heated in the toaster. Just let them cool, separate them with plastic wrap, and freeze in an airtight container.
You can even use them like a sandwich wrap if you make them the original way on the box and make them big enough. Wrap them up in the plastic wrap by putting it on the plastic wrap and folding the edge of the wrap up over one edge of the pancake, then gently roll the pancake up and seal it into the plastic wrap. These should store in the fridge for several days.
There are a bunch of recipes inside the box which I can’t wait to try out!
Corn-Free & Wheat-Free Banana Bread
1 cup EnerG pure rice flour
1 cup blanched almond flour
1/2 cup amaranth flour
1 tsp. baking soda
1 ½ tsp. Hain featherweight baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. powdered ginger
1 tsp. guar gum
2 large eggs
1 tsp. vanilla (Non-alcohol)
1/4 cup oil
1 cup warm water
3/4 cup cream or almond milk
4 extra ripe bananas
1 cup brown sugar (With no added caramel color)
1 cup walnuts if desired
Preheat the oven to 350 degrees and grease a sheet cake pan. In a large bowl, mix all dry ingredients together making sure to crush the clumps of almond flour. In a small bowl scramble eggs, vanilla, and cream together; add the sugar, water, and oil. In a second small bowl smash the banana and cream it with a fork. Add the egg mixture and the bananas to the dry ingredients and mix thoroughly with a spoon. Add nuts if desired. Pour into the 13 x 9 baking pan and cook for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. The edges will pull away from the pan and it will be quite brown, but it will be very moist.
© Lyn Watson
I prefer Eden Organic white Quinoa. It has a milder taste than the red does.
One thing I have learned to do is to add some to other things rather than trying to make a main meal out of it. If you do this you will be adding a great deal of fiber, an impressive array of nutrients, and an excellent source of complete protein to your meal. You can find out more about its health benefits here: http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice
I have found that I can go a long time without feeling hungry again if I add just 1/4 cup cooked quinoa to a bowl of old-fashioned long cooking oatmeal. I put the quinoa in when adding the oatmeal to the boiling water. My favorite combination is to add sliced banana, cinnamon, ginger powder, and a little low-fat milk or almond milk.
Adding quinoa to chili or soup is also a great way to get more from your meal. Keep in mind that it is actually a relative of leafy green vegetables like spinach, so anything that goes with this veggie will most likely go with quinoa. You can add it to your salad too. I am going to also try adding it to a baked good or two and will let you know the results of that.
A quinoa main meal recipe will be available for you once I perfect it. In the meantime, the best way to use it is to make a batch as advised on the back of the bag and keep it in your refrigerator (Keeps about a week in an airtight container), so that you can quickly add it to your meals.
Hope you enjoy it!
This recipe was a big hit with family and friends!
Corn-Free and Wheat-Free Nutty Cake Brownie
2 Cups Almond Flour
¼ Cup Amaranth Flour
½ Cup Unsweetened Cocoa Powder
½ Tsp. Sea Salt
1 Tsp. Baking Soda
½ Cup Honey (Raw with no additives)
3 Large Eggs
1 Tbsp. Alcohol-free Vanilla
½ Cup Pumpkin Puree
¼ Cup Walnut Oil
1 Cup Walnuts *If desired
Preheat the oven to 350 degrees. Grease a 13” x 9” baking pan. Combine all dry ingredients in a large mixing bowl. Scramble eggs and vanilla together in a smaller mixing bowl. Pour the oil then the honey into a glass measuring cup. Add both containers of liquid ingredients with the dry ingredients and mix with a spoon till smooth (You may need to smooth out a few lumps with your spoon). Mix in the pumpkin puree and nuts. Pour into the baking pan, push it up to the edge, and flatten out the top. Bake for 30 minutes or until tooth pick inserted in center comes out clean (Keep an eye on it if you bake it longer or it will burn quickly).
**Alternate recipe ideas: Add 1 Cup of chunks of dark chocolate; Add frosting of your choice; Add more of the following ingredients: ¼ Cup Honey, ¼ Cup Pumpkin, ½ Cup Oil and add 1 less egg for a moister brownie.
© Lyn Watson