Vegetable Gardens!

Just a quick post! Remember that little basil plant I bought a couple months back? It is doing  VERY well outside!! Time to make some pesto!!!
My hot peppers are also doing very well too and I’ve been throwing them in various dishes for the past few weeks. (Pastas, scrambled eggs, soups, etc). My raspberry bush hasn’t produced much but what it has produced certainly tastes divine!! The only other thing that’s in the garden and ready to eat are runner beans — green, yellow, and purple ones. Fresh produce really is the best! Can’t wait for the potatoes, carrots and squash!!

Cheers,
Rhi

Breakfast!

A little known fact about me: one of my favourite things to eat for breakfast is pancakes! So, today being Sunday, I had plenty of time in the morning to make a batch. With pancakes, the options are endless. You can have thin or thick ones; plain, fruity, chocolatey; you can cover them in jam, or preserves, butter, maple syrups, whip cream, and the list goes on. This is probably why I like them so much.

Although all my pancake have a similar base recipe,  it’s rare that I make the same kind of pancakes more than once or twice.
And I say “similar base recipe” because my gluten-free flour mix changes based on what I’m craving or what I have on hand. That being said though, it is ALWAYS 1 part Tapioca starch, and 1 part Potato starch, and 2 parts flour (and this is where the variety comes in… sometimes it’s Brown Rice or Sorghum or Buckwheat, etc, or a combination of 2).
Today, I chose a combination of brown rice flour and light buckwheat. (For those of you who aren’t familiar with buckwheat: it’s not wheat at all so don’t worry! It’s a great source of fiber, protein, flavonoids, and magnesium. In the past I’ve made pancakes using dark buckwheat flour only, but buckwheat has a rather distinct flavour and they weren’t the most appealing looking – i.e. they looked grey. So unless you have another equally strong flavour in your pancakes, I do not recommend using just buckwheat.)

I’m just going to go ahead and give you the recipe I used, keeping in mind, the measurements are approximates.

2 cups gluten-free flour mix (today it was 1/2 cup, each, brown rice, buckwheat, tapioca starch, and potato starch)
1 1/2 tsps baking soda
2 tsps baking powder
1 1/2 tsps ground cinnamon
1/2 tsp xanthan gum
1/3 cup agave nectar
2/3 cup water (typically I use some kind of milk, but I didn’t have any this morning)
2/3 unsweetened applesauce
1/2 cup melted coconut oil (or you can use canola oil)
1-2 tbps vanilla extract
1 banana, sliced
1 handful mini chocolate chips

Pankcakes!

Making pancakes is fairly straightforward. Mix all the dry ingredients together, add wet ingredients, then fold in banana and chocolate chips. This pancake mix is very thick. If you prefer them on the thinner side, simply add more liquid (water/milk). I’ve also found these pancakes to be VERY filling, I hardly ever am able to eat more than 3. This recipe makes about 10-12, depending on the size. Feel free to experiment and make that recipe your own. Maybe replace the cinnamon with another spice, or add apples or strawberries instead. Be creative and have fun!

Cheers,

Rhi