Read Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook Online
Authors: Leslie Cerier,Kathie Swift Ms Rd
Tags: #Cooking, #Vegan Cooking, #Vegetarian, #Vegetarian & Vegan, #Vegetarian Cooking, #Gluten-Free Diet, #Low-Fat Diet, #Milk-Free Diet
Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (8 page)
Extra-virgin coconut oil, for frying
Grind the flaxseeds in a blender until powdery. Add the eggs, bananas, juice, vanilla, honey, and cinnamon and blend until smooth.
Put the flour, baking powder, and salt in a large bowl. Pour in the banana mixture and stir until well combined.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make 3-inch pancakes. Cook for about 1½ minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are brown. Serve immediately.
Variations
Swap other juices, such as peach or pear, for the apple juice.
Substitute any dairy or nondairy milk for the juice.
In these sweet and filling vegan pancakes, bananas bind the batter like eggs would. And in combination with the pecans, the bananas also balance the bold flavor of the buckwheat flour. Since buckwheat is a complete protein, these pancakes are a great way to start your day, especially when topped with
Ginger Apricot Compote
.
serves 4 to 6
3 bananas
1½ cups apple or pear juice
3 tablespoons maple syrup
1½ teaspoons vanilla
1½ cups buckwheat flour
6 tablespoons chopped raw pecans
2 teaspoons baking powder
½ teaspoon sea salt
Extra-virgin coconut oil for frying
Put the bananas, juice, maple syrup and vanilla in a blender and blend until smooth.
Put the flour, pecans, baking powder, and salt in a large bowl. Pour in the banana mixture and stir until well combined.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make 3-inch pancakes. Cook for about 12 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are brown. Serve immediately.
The combination of fresh blueberries and strawberry nectar gives these pancakes a great flavor and an impressive array of phytonutrients. That said, you could use almost any fruit juice or dairy or nut milk in this recipe. Experiment with different flours, too. You could use all teff flour or a different combination of gluten-free flours. The one thing to watch out for is coconut flour. It absorbs more liquid, so if you add more than about a tablespoon of coconut flour, you’d need to add more liquid.
serves 4 to 6
4 eggs
1 cup strawberry nectar
½ cup melted extra-virgin coconut oil
½ cup maple syrup
4 teaspoons vanilla extract
1 cup corn flour
1 cup quinoa flour
1 tablespoon baking powder
½ teaspoons sea salt
2 cups fresh or frozen blueberries
Whisk the eggs in a large mixing bowl. Stir in the strawberry nectar, oil, maple syrup, and vanilla. Add the flours, baking powder, and salt and stir until well combined. Gently fold in the blueberries.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make 3-inch pancakes. Cook for about 1½ minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are brown. Serve immediately.
Variations
Blueberries not in season? No problem! Cut up strawberries or swap other berries for the blueberries.
Swap 2 cups of teff flour for the corn and quinoa flours.
Use other juices, such as peach, pear, or apple juice.
Swap any type of dairy or nondairy milk for the juice.
Full of strawberries, these pancakes are yummy just on their own. Or for a change of pace, try topping them with yogurt. And there’s no reason not to enjoy them like strawberry shortcake, topped with fresh whipped cream and perhaps a few more sliced strawberries.
serves 4 to 6
4 eggs
1 cup apple juice
½ cup honey or maple syrup
4 teaspoons vanilla extract
2 cups teff flour
1 tablespoon baking powder
½ teaspoon sea salt
2 cups sliced strawberries
Extra-virgin coconut oil, for frying
Whisk the eggs in a large bowl. Stir in the juice, honey, and vanilla. Add the flour, baking powder, and salt and stir until well combined. Gently fold in the strawberries.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make pancakes of whatever size you like. Cook for about 1½ minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are golden brown. Serve immediately.
For a real power breakfast, try these sweet, nutrient-rich pancakes, replete with superfoods. Coconut, maca, goji berries, and teff will give you a boost and get your day off to a great start. For a sweeter variation, use a little more teff flour and less maca.
serves 4 to 6
4 eggs
2 cups apple juice
¼ cup honey or maple syrup
¼ cup vanilla extract
1w cups teff flour
3 cup dried goji berries
¼ cup maca powder
1 tablespoon baking powder
½ teaspoon sea salt
Extra-virgin coconut oil, for frying
Whisk the eggs in a medium-size bowl. Stir in the juice, honey, and vanilla. Add the flour, goji berries, maca powder, baking powder, and salt and stir until well combined.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make pancakes of whatever size you like. Cook for about 2 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are golden brown (if using ivory teff flour) or brown (if using brown teff flour). Serve immediately.
Variations
Swap dried cranberries, raisins, or other dried fruits for the goji berries.
Replace the maca powder with another ¼ cup teff flour, or ¼ cup of any gluten-free flour. (If you use coconut flour, you may need to add a bit more liquid.)
Blueberries and cornmeal are always a winning combination. Here I’ve further enhanced their flavor by adding maca powder, which lends a sophisticated, slightly nutty flavor and boosts the nutrient content. As always, butter and maple syrup would be delicious toppings for these pancakes, but they’re also great with applesauce or yogurt.
serves 4 to 6
4 eggs
1 cup pear or peach juice
½ cup maple syrup
4 teaspoons vanilla extract
11/3 cup cornmeal or corn flour
½ cup quinoa flour
¼ cup maca powder
1 tablespoon baking powder
½ teaspoon sea salt
2 cups blueberries
Extra-virgin coconut oil, for frying
Whisk the eggs in a small bowl. Stir in the juice, maple syrup, and vanilla. Add the cornmeal, quinoa flour, maca powder, baking powder, and salt and stir until well combined. Gently fold in the blueberries.
Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle the batter onto the hot pan to make pancakes of whatever size you like. Cook for about 12 minutes, until the tops are bubbly and the edges are dry. Turn the pancakes over and cook for about 1 more minute, until the bottoms are golden brown. Serve immediately.
Variations
Swap 2 cup sorghum flour for the quinoa flour.
Use 4 cup quinoa, sorghum, or corn flour in place of the maca powder.
Substitute 2 cups of teff flour for the cornmeal, quinoa flour, and maca powder.
Substitute raspberries, blackberries, or strawberries for the blueberries.
There are so many great flours to choose from when making gluten-free waffles. In this version, quinoa, coconut, and sorghum flours combine to create a waffle that’s got lots of protein and fiber and is so tasty that you may not even want a topping. Don’t be put off by the ingredient “white sorghum flour.” It isn’t white in the sense of being refined; it’s just made from white sorghum.
serves about 4
4 eggs
3 cups pear juice
½ cup melted extra-virgin coconut oil or butter
¼ cup maple syrup or honey
¼ cup vanilla extract
1 cup quinoa flour
½ cup coconut flour
½ cup white sorghum flour
1 tablespoon baking powder
½ teaspoon sea salt
Preheat the waffle iron.
Whisk the eggs in a medium-size bowl. Stir in the juice, oil, maple syrup, and vanilla. Add the flours, baking powder, and salt and stir until well combined.
Brush both the top and bottom surface of the waffle iron with oil, then ladle in enough batter to almost cover the bottom surface of the iron. Cook until the steaming stops or the waffle is golden brown. Serve immediately, or
keep the cooked waffles in a warm oven
until you’re ready to serve.
Variations
Use 2 cups teff flour in place of the quinoa, coconut, and sorghum flour.
Swap other juices, such as peach or apple juice.
Swap soy, rice, almond, hazelnut, cow, or goat milk for juice.
These waffles are like having a little cake for breakfast and are delicious with or without a topping. There’s enough maple syrup in the batter that I never feel a need to pour more on top; I just eat them out of hand, like a muffin. If you make these in autumn, try using fresh apple cider for a real treat.
serves 3
4 eggs
¾ cup apple juice or apple cider
3 tablespoons melted extra-virgin coconut oil or butter
3 tablespoons maple syrup
1 tablespoon vanilla extract
1½ cups teff flour
1 tablespoon baking powder
½ teaspoon sea salt
Preheat the waffle iron.
Whisk the eggs in a large bowl. Stir in the juice, oil, maple syrup, and vanilla. Add the flour, baking powder, and salt and stir until well combined.
Brush both the top and bottom surface of the waffle iron with oil, then ladle in enough batter to cover the bottom surface of the iron. Cook until the steaming stops or the waffle is golden brown. Serve immediately, or
keep the cooked waffles in a warm oven
until you’re ready to serve.
Variations
For a sophisticated variation, use 11/3 cups of teff flour plus 2 tablespoons maca powder.
Hints and Tips for Waffle Making
When it comes to making waffles, my first tip—and probably the most important—is to practice. It’s hard to give precise instructions in recipes for a lot of reasons. For starters, different models of waffle makers take different amounts of batter, and they tend to cook differently, too. (For details, read the instructions that came with your waffle maker. If you don’t have them, don’t worry; a quick Internet search will usually turn up some documentation.) Sometimes it seems like each waffle iron has its own personality, so get to know yours on a personal basis. This is where practice comes in. If you use your waffle iron frequently, you’ll soon be making perfect waffles every time. Here are some specific hints and tips:
- Any pancake batter can be used as a waffle batter, and vice versa. For pancakes, simply omit the oil. If converting pancake batter to make waffles, add about 2 tablespoons of oil per cup of flour in the recipe. (Add more oil if there is fresh or dried fruit in the batter and for richer, lighter, and possibly more crispy waffles.) As you get more experience in making both, you’ll develop a feel for how thick the batter should be to make pancakes or waffles to your liking.
- As a rough guideline, for each 2 cup of flour in the batter, count on about one serving.
- As mentioned, different models of waffle irons take different amounts of batter. The amount may also vary depending on the thickness of the batter. You’ll need less of a thin batter and more of a thick batter, and you may have to use a spoon or spatula to help spread a thicker batter. In any case, try to avoid adding so much batter that it comes within about 1 inch of the edge. When you close the top, the batter will spread a bit.
- Waffles generally take about 4 minutes to cook. If you try to open the lid and it resists, wait a moment longer; this generally means that the waffle isn’t finished cooking yet.
- It may sound self-indulgent, but why not make waffles for just one person? Go ahead and spoil yourself. You’re worth it! In fact, I prefer making waffles for just me, rather than a group, since you can only make one at a time.
- Sticking is probably the must frustrating aspect of cooking waffles. Sadly, what starts as a nonstick coating has a tendency to become non-nonstick over time… No matter how old (or new) your waffle maker, avoid problems by always brushing both the bottom and top surfaces with a generous amount of oil. (It’s best to do the bottom surface first, as the oil you brush on the top surface will start sliding down and dripping almost immediately.)
- Be especially generous with the oil if you’ll be including fresh fruit in your waffle batter; it has a tendency to stick.
- I recommend brushing the waffle iron with extra-virgin coconut oil to impart a delicious coconut flavor.
- To clean a waffle iron, wipe it down with a soft towel. In the unfortunate event that you do get some sticking, let the waffle iron cool, then simply brush the crumbs off with a soft, dry brush.
- If you’re making multiple waffles and would like to serve them all at once, put finished waffles in a single layer on a baking sheet in warm oven (about 200ºF) until you’ve finished cooking all of them. (After you make the first waffle, let the waffle iron heat up again, then brush with oil as needed before cooking another.)
- My gluten-free pancake and waffle recipes are very forgiving and allow for slight variations. Have fun and follow the recipes as they are, and then feel free to use the variations as a springboard for creating your own versions!
