Gluten Free Pannukakku

How can such plain smelling ingredients come together to make something so scrumptious?  (I have to admit I got the idea for this line from a Curious George episode!  He had wondered into a bakery. )  Such is the beauty of cooking!  

So you are probably wondering what Pannukakku is.  If you are of Scandinavian descent you may have heard of it.  It is basically a Finnish oven pancake.  I am not Finnish, but my husband has Finnish heritage, the original recipe has passed down for generations.  You can find the original recipe and photos of my husband's family with their pannukakku fresh out of the oven on my sister-in-law, Heidi's blog post here: Pannukakku This is a favorite dish in our family, and I usually try to make it when we have over night guests.  It is a unique breakfast dish and incredibly easy to make.  I have been experimenting and trying to perfect a gluten free version and I think this time it was dynamite!



Ingredients:

4 eggs
1 1/2 cups organic whole milk
1/2 cup organic whipping cream
1/2 cup agave nectar
1/3 plus 3 Tablespoons brown rice flour
3 Tablespooons almond meal
pinch of salt
1/2 stick butter

Preheat the oven to 425 degrees.  Place butter in pie dish or 8X8 glass pan, put pan in oven & allow butter to melt fully while you mix the batter.  (Don't let the butter burn though).  Mix all other ingredients together until smooth- it will be VERY soupy, this is normal.  Remove pan from oven, pour batter in the center of pan, the butter will coat the edge and go up the sides.  Bake 425 for 20-30 minutes until the center is set.  The batter will rise out of the pan, then fall down as it rests.  Allow to cool slightly before serving.  Serve with syrup, berries and fresh whipped cream.

Gluten Free Banana Pancakes

Ever since I heard the song "Banana Pancakes" by Jack Johnson I wanted to learn how to make my own, eat them, and "Pretend like it's the weekend...." LOL Anyways, I found a recipe that I LOVE, but since we are trying to do with out the gluten when we can I made them tonight without wheat flour.  They turned out wonderful!  I served them with fresh bananas, maple syrup & turkey sausage.  I like to throw pecans in the batter or sprinkle them on top, but my budget did not allow for "extras" like pecans this week, so no nuts for us. If you like banana bread you will LOVE these.  Let me know if you want the recipe for the original wheat version.  I think pancakes are fun to serve for breakfast, lunch or dinner.

Also, I was at the library with the kids today (which was the first time I did this alone since I have had Emma). It did get a little stressful at the end when I got called up to the desk because my van door had been open the WHOLE time, ha!  Those automatic closing doors, I have more trouble with them!  Anyways, a book caught my eye: "Pancakes for Supper."  I totally picked it up, because I already knew we were doing pancakes for dinner, so I thought it would be fun for the kids.

Recipe:

1 1/2 cups brown rice flour
1/2 cup almond meal
1/4 cup arrow root powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons butter, melted
3 eggs
1 cup milk
1 ripe banana, smashed
butter & maples syrup

optional: sliced bananas & pecans for serving

Pre-heat electric griddle to 310 degrees (that is the temp that works the best on mine).  This comes together very quickly.  Just mix all the ingredients in order in a bowl by hand, or with a mixer.  If you find the batter too thick add 1/4 more milk.  Pour 1/2 cup of batter per pancake onto the griddle.  Allow to set and start to form bubbles along the edge, flip and cook a few more minutes.  I like to put a small slab of butter between each pancake as I stack them up.  Serve warm ( I keep them in a toaster oven on low until ready to serve).   Makes 12- 15 pancakes.

Quinoa For Breakfast?

I use Quinoa in most dishes I would normally have rice with.  It has a very mild taste and the fact that it is a complete protein encourages me to incorporate it into more of my meals.  The hospital I had my youngest child, Emma at offered it on the menu for breakfast.  I thought, well that is different.  Since gluten-free oats are expensive I decided to make up quinoa last week as if it was oatmeal.  It turned out really good and I was surprised how long it held me over.  I usually want a snack mid-morning, but I lasted all the way to lunch without getting hungry, must be all that plant protein.  Give it a try sometime, something new!

Ingredients:

3/4 cup dry quinoa
1/2 banana, sliced (Optional)
1/2 cup organic whipping cream (Try coconut milk if you're dairy free)
2 Tablespoons Pure Maple Syrup
Toasted Pecans (optional)

Bring 1 1/2 cup water and the dry quinoa to boil in a pan.  Once boiling, reduce to a simmer on low and cover.  Pour cooked quinoa into a bowl top with banana and nuts.  Pour cream and syrup over quinoa and serve.  This serves one person.

Simply Toast and Fruit

I had never thought of toast and fruit as a meal before I was married, but now I EMBRACE toast & fruit.  I look forward to making this because it is SUPER easy, practically no clean up, quick prep and I almost always have all the ingredients on hand.  My husband's grand parents served us this one Sunday evening, it was not much but what they had on hand and it was delicious.  It has become a favorite of mine to make on Sunday nights because right about then I am just about running out of food.  Now that we are striving to do gluten-free meals I don't use bread as much, but I have recently started using Udi's & Rudi's gluten-free breads and they are soooo good.  This week I made our toast and fruit on Udi's bagels, it tasted wonderful, and I didn't even feel like I was eating something without gluten.  Another favorite around here is Ezekiel sprouted grain bread, I often have that here for my boys & daughter, very good with this meal too.  Trader Joes has their own version of this and I can pick it up for 2.99 at my store, they have Ezekiel bread for 3.99 best deal around.  Anyways I encourage you to try this if you are looking for a quick meal or trying to save money by not eating meat for every meal.

Ingredients:
*Bread, bagels, or english muffins
*Organic Jam ( I read in a magazine recently always eat organic jam if you can.  Think about how much pesticides those berries soak up, and then if you boil them down it just basically a whole lot of pesticides & sugar.  Try to find sugar free too.  Trader Joes also has a relatively inexpensive organic raspberry jam sweetened with grape juice that is AWESOME.  This week I grabbed the organic jam from costco, not sugar free though)
Nut butter: Peanut butter (valencia pb (trader joes has it for a steal) if possible so that the mold Aspergillus flavus - which commonly grows on peanuts isn't likely to have started growing on the nuts yet (these nuts are harvested when smaller)) *Almond butter (Costco has a great deal on this) *Sunflower seed butter *Cashew butter
*Honey
*Cream cheese
*Sliced cheese
*Fruit can be canned or fresh (  I try to keep something canned on hand at all times like applesauce or mandarin oranges in juice so I can always make this meal.)
*Organic butter


So you basically just toast 1-2 pieces of your bread per person (depending on how much every family member eats), butter them up as they come out of the toaster.  (Make cheese toast if you prefer.) Place on a plate and set out with all the toppings and let everyone make their own toast.  Don't forget to serve the fruit in a big bowl for every one to scoop themselves.  Easy dinner (breakfast or lunch too) for mom! 

Gluten Free Waffles

I just wanted to share my favorite pancake/waffle mix with you guys.  I LLOOOVVVEEE pancakes, waffles, french toast...basically anything that tastes good smothered in syrup.  I have made my own breakfast treats from scratch the crepes actually turned out really good, but the pancakes I made the other morning weren't the best.  I really LOVE this mix:  Pamela's Baking & Pancake Mix

The pancakes are awesome!  I made the waffles this weekend and they were a hit as well!  It is a little pricey, but a lot cheaper than eating out a restaurant.  So whether you are hosting a guest, or have a family member in your house who eats gluten-free this breakfast will be sure to please.  It has different variations, I just used the waffle recipe on the package.  Just wanted to pass along a recommendation for ya!  You can find it at Kroger (in the health food area) and Whole Foods.

Crunchy Granola

Blog readers, I am back!!  Sorry it has been a busy, tiring week, and I have not been able to post as much as I would have liked.  I have some free time tonight so I hope to share a few of this weeks successful creations.

My 3 yr old son helped me with this delicious recipe.  I was inspired to do a tv-free day, so we did a lot together (cooking, cleaning, talking LOL).  It was nice and he LOVED being mama's big helper.  I have a chopper that he thoroughly enjoyed using to finely chop all the nuts.  He got so excited when I pulled the chopper out and he said "Yay, I get to chop, thank you for letting me do this, it is so special."  It was sooooo cute!!  It may take a little extra time to include your little ones while baking/cooking, but if I didn't let my Drew help, I would have missed that sweet moment.

I am a HUGE granola fan.  I have a hard time finding it without bad oils, and gluten free granola costs an arm and a leg.  So I decided to make my own.  It turned out AMAZING.  I hope you will try it, so easy to make and incredibly tasty.  I love to eat as cereal any time of the day, or sprinkled over yogurt.

Ingredients:

3 1/2 cups gluten-free old fashioned oats ( or normal old-fashioned oats)
1/2 cup raw sunflower seeds (Trader Joes has a 1 lb bag for 1.99 GREAT deal)
1 cup raw walnuts, chopped
1/2 cup raw almonds

3/4 teaspoon salt
1/4 cup raw sugar
1/8 cup maple syrup
1/3 cup honey
1/2 cup coconut oil
1/2 Tablespoon ground cinnamon

3/4 cup rasins
1/2 cup dried cherries

Pre-heat oven to 325 degrees.  Toss oats with sunflower seeds, walnuts and almonds in a large bowl.  In a sauce pan bring the next 6 ingredients to a boil, stirring constantly.  Remove from heat & pour liquid mixture over dry ingredients in bowl, stir to coat completely.  Spread evenly on a rimmed baking sheet, bake for 15 minutes, stir, continue baking until oats start to turn golden.  Total baking time : 25-30 minutes.  Remove from oven, immediately stir in dried fruit.  Allow to cool completely, then place in a zip-bag or container with a fitted lid.  Enjoy all week!

***Alternate, easier version: 3 1/2 old fashioned oats, 3/4 t salt, 3/4 agave, 1/2 cup grapeseed oil, 1/2 T cinnamon, 3/4 cup rasins, 1/2 cup chopped roasted nuts.  Same directions, just add the nuts and raisins after finished baking oats.  Crunchy, tastes just as good!***

Strawberries & Cream Oatmeal

Another oatmeal recipe!  I told you I love oatmeal, and I haven't had it in months, so I am going to be making it a lot.  When my husband came out this morning and I had this on the table, he said, "Oh this looks fun!"  Oatmeal is usually plain here, but I am trying to get more creative and have my 3 year old eat more fresh fruit.  After eating it, my hubby exclaimed "That was the BEST oatmeal I have ever had!"  Yay!!!!  I was really excited and couldn't wait to share with ya!

Ingredients:
1 3/4 cups dry gluten-free oats
water
5 strawberries, stems removed & sliced
agave nectar
coconut oil
heavy whipping cream (Costco has the BEST deal on organic whipping cream 1/2 gallon for 5 something)

Cook the oats according to package directions.  I usually just barely cover the oats with water, bring to a boil, stir and simmer on low till ready to eat.  Add coconut oil to the bowls first, about a tablespoon each.  Add the cooked oats, sliced strawberries, drizzle with agave and pour about 1/4-1/2 cup whipping cream (or milk of choice) over the top, mix & serve.  It was fabulous and will be making many appearances at our breakfast table!

Coconut Cinnamon Oatmeal

I found gluten-free oats at the store and was thrilled to try them out!  I am a huge fan of oatmeal, granola, and crisps, so very very glad to give these a go.  We had them this morning and my son ate it up fast.  We put coconut oil in our oatmeal to add good fat, it seems to hold us over longer than without.

Ingredients for 2 servings
1 1/2 cups uncooked gluten-free oats
cinnamon
agave
coconut oil
heavy cream or milk of choice

Cook Oatmeal according to package directions.  (I just put in a pot on the stove, bearly cover with water, bring to a boil, reduce to a simmer for a few minutes, done).  Put about a tablespoon of coconut oil in the bowls first.  Add the hot, cooked oats (this melts the oil).  Sprinkle with cinnamon (about 1/4 teaspoon each bowl), drizzle with agave (about 1/2 Tablespoon each bowl), pour on heavy cream (about 1/4 cup each bowl).  Serve warm....yummy, quick breakfast!  I sometimes will add raisins (goes great with this flavor combo) or chopped nuts (neither of which I have right now!)  

Tasty Crepes

Our family is very into pancakes, waffles, skinnies aka crepes.  Skinnies is what Andrew's Finnish grandma called crepes or really thin pancakes.  My mother in law has passed the recipe down to "us girls" and we are keeping the tradition going.  They are sooo good and I have been missing them, so I decided to try my recipe for them with gluten-free flour.  I bought Red Mill all purpose flour this week:

My husband said he had no idea they were gluten free, so according to that I think they turned out pretty good!  Here is the recipe:

Ingredients:

2 eggs, beaten

1/3 cup all purpose baking flour (I used gluten free, but you can also use regular)

1/4 cup preferred sweetener (I used raw sugar)

3/4 cup whipping cream*

1/4 cup water*

pinch of salt

*Feel free to use whatever milk you have on hand, the original recipe calls for 1 cup evaporated milk, I have used almond milk, coconut milk, regular milk- they all work!

Mix all the ingredients in a bowl in order.  Heat a skillet on medium-high heat, add a teaspoon of butter each time you add a ladle of mixture.  (You do not want the butter smoking, the temp should be just below that, it takes a few tries to get the heat right.)  Fill the skillet "just" to the edge with the batter, you want it to be thin.  When it starts to set, carefully flip it over and spread it out.  Stack on a plate when finished, repeat until the batter is all gone.  

I served this with scrambled eggs, but sausage or bacon would be a nice side.  It made 2 crepes for me, 4 for my hubby, 1 for my son.  

Typically I put out powdered sugar, butter, sugar, agave, maple syrup, fresh whipped cream and strawberries for toppings.  (So basically anything sweet, I kinda felt like ELF naming the toppings- ha!)  Enjoy!!

Moist Cinnamon Apple Muffins

I am a huge fan of breakfast/ brunch foods, this recipe is on the top of my list for muffins.  These were the first muffins I ever tried from "Elana's" cookbook: The Gluten-free almond flour cookbook and I fell in LOVE with them!!  She has GREAT gluten-free & dairy-free recipes, but this and the chocolate cake are my most favorite!


 You would never know these muffins were made with almond meal, they are soooo moist and yummy.  I get my almond meal from Trader Joe's, I don't use Almond flour because it is way more expensive.  It is a great snack on the go for you or the kids, high in protein & packed with fruit!  

Ingredients

• 2 cups Almond Meal
• 1/2 tsp Sea Salt
• 1/2 tsp Baking Soda
• 1/4 cup Arrowroot Powder
• 1 tsp Cinnamon, Ground
• 1/4 cup Grapeseed Oil (I have used melted organic butter before)
• 1/2 cup Agave Nectar Light (I have used 1/2 cup xylitol & 1 Tablespoon water)
• 1 tbsp Vanilla Extract
• 1 egg, lightly beaten
• 2 small apples, chopped into 1/4 inch squares

Preheat the oven to 350 degrees.  Mix all ingredients in order in a bowl.  Using a ladle, scoop mixture into 12 muffin cups.  Bake for 30 minutes.  Allow to cool to room temperature before eating.  

Crustless Spinach & Broccoli Quiche

I threw together a simple quiche this morning for a few friends that came over for a play date.  It was super easy, and the vegetables can be substituted for whatever you have on hand or prefer (mushrooms, tomatoes, potatoes, asparagus, ect....).  Since I am not doing gluten right now I decide to not make a crust.  I have to say I did not miss it at all!!!

Ingredients:

1/2 cup cooked spinach

1 cup frozen broccoli florets, thawed and chopped (fresh would work)

1/2 small sweet onion, diced

2 ounces (1/4 of an 8 ounce block) sharp cheddar cheese, chopped

1/2 cup grated parmesan cheese

5 eggs beaten

1/2 cup whipping cream

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

Topping: 1/4 cup shredded cheddar cheese, 1/4 cup grated parmesan

Mix all the ingredients except for the topping in a bowl. Pour into a 9 inch pie pan.  Cook in the oven at 350 degrees in the 2nd lowest rack for 40 minutes, or until the center is set.  Remove from oven, sprinkle with topping cheeses and allow to cool for 15 minutes before serving.   

Greek Scrambled Eggs

We love eggs around here!  So I am always looking for ways to change it up.  This morning I came up with this recipe and we LOVED it!  Hope you enjoy!

Ingrdients:

Handful of fresh spinach

1/2 small onion, diced

3 Tablespoons Grapeseed oil

4 eggs, beaten

1/4 cup feta

Sautee the onions in 2 tablespoons of oil, once translucent, add the spinach and cook till wilted.  Add the remaining oil, & eggs.  Scramble the eggs, just before finished add almost all of the feta.  Remove from pan, sprinkle with remaining feta.  I served with Trader Joes gluten free Rye bread.  Yum yum!  Enjoy!!

Dark Moist Zucchini Bread

Drew and I had a good time making a new zucchini bread recipe, from my Great Aunt Judy today. We do a lot of cooking/baking together.   As soon as I pull the mixer out he always runs in and says "I want to help!!!".  Sometimes I try to sneak out the hand mixer and get my dish made quickly - he ALWAYS hears it, no matter what he is doing...in he comes running and ready to work!!!  Of course I can cook soooo much faster alone, but I would miss the the joy in his eyes I see as we make our creations together.  Take the time to include your little ones while you can, these moments are priceless.

1 1/2 cups grated zucchini

1/2 cup grapeseed oil

2 eggs, beaten

1/2 tsp vanilla

1/4 cup honey

1/4 cup molasses

1 1/2 cups gluten free all purpose flour (King Arthur brand)

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped nuts (I used walnuts, pecans would work)

Squeeze and drain moisture from grated zucchini.  In a large mixing bowl combine oil, eggs, vanilla and honey.  Sift dry ingredients and stir them into the oil mixture until blended.  Stir in zucchini, raisins and nuts.  Pour batter into 9 x 5 loaf pan.  Bake at 350 degrees for about an hour, till a tooth pick comes out clean.