Gluten Free Ratio Rally – Hazelnut/Coconut Pancakes

Gluten Free Ratio Rally – Hazelnut/Coconut Pancakes

Ingredients:

• 50g hazelnut meal
• 50g buckwheat flour
• 30g shredded coconut (pulsed in food processor to be a bit finer)
• 30g white rice flour
• 40g tapioca starch
• 1/2 tsp. salt
• 2 tsp. baking soda
• 200g milk w/ a bit of lemon (didn’t have buttermilk on hand)
• 100g eggs (i.e., 2 eggs)
• 50g canola oil
• 30g of OJ
• butter for frying
• chocolate chips or oranges or maple syrup for fun

Directions:

1. Mix the dry ingredients together.
2. In a separate bowl, add the milk/lemon, eggs, and canola oil and whisk them together.
3. Add the wet ingredients to the dry ones, and then add in up to 30g OJ to thin out the batter a little. Let stand about 10 min.
4. Heat a skillet on med-high heat and melt about 2 tbs. butter.  Pour about 1/4 c. of batter at a time onto the pan – when the pancakes start to bubble through, it’s usually a good time to flip.  Let cook about 1 minute more and then serve.

Food Sensitivity Journal: Carob Molasses Fudge

Food Sensitivity Journal: Carob Molasses Fudge: "As I write this I'm warming myself with a cup of peppermint hot chocolate made with raw cacao powder. Filled with antioxidants and min..."

Ingredients:

3 cups almond flour
1/3 cup raw carob powder
2 tbsp chia seeds
1/8 tsp sea or mineral salt
1/2 cup plus 2 tbsp raw honey or agave
1/3 cup unrefined coconut oil, melted
2 tsp blackstrap molasses

Directions:

Mix the first four ingredients in a large bowl.  Mix the honey, oil and molasses in a separate bowl.  Add the wet ingredients to the dry and mix well.  Pour into an 8 inch by 8 inch glass container and pat down with the back of a spoon.  Cover and refrigerate for 3 to 4 hours.  Cut into squares and serve.  Source:  www.foodsensitivityjournal.com

 

Cappuccino Cheesecake Bars

Cappuccino Cheesecake Bars

Ingredients

crust:
10 pcs graham crackers, finely crushed ( about a cup)
1/4 cup butter, melted
a pinch of salt
2 tablespoon sugar
1 teaspoon cinnamon powder

Filling:
8 oz cream cheese ( 1 block or 1 cup)
1 cup sour cream ( or use 1 tablespoon lemon juice +enough cream to make a cup, let stand for at least 15 minutes before using)
1/2 cup sugar
1 teaspoon vanilla extract
2 teaspoons fine coffee powder
2 tablespoons flour
1 egg

Garnish: (optional)
whipped cream
cocoa powder or
grated chocolate

Here’s how:
Preheat oven to 350 F degrees. Line an 9″ square pan with aluminum foil. Make the crust by combining all ingredients for it in a bowl except for melted butter; mix the dry ingredients well first before adding the butter. Pour into the prepared pan and spread evenly and press using the bottom of a glass. Bake for 12 minutes in the preheated oven. Set aside to cool when done.

Make the filling: Beat cream cheese until smooth using paddle attachment of you mixer ( use a wooden sppoon if you don’t have a mixer); slowly add sugar, then the egg, and continue beating until well combined. Combine coffee powder and flour in a bowl, mix well then add gradually to the cream cheese mixture. Pour into the pan and bake for about 25-30 minutes or until set, edges will be slightly browned.  Serve with a touch of whipped cream ( I piped little florets on top of each square and it looks so dainty) and a sprinkling of cocoa powder or some grated chocolate ( optional).  Enjoy! :)