CASHEW CREPES (grain free, gaps, dairy free)

Servings: Makes enough for 4 adults, amount varies depending on size of crepe

Prep time: 15 mins

cook time: less than 2 mins per crepe

total time: depends on the amount of crepes, usually 30 minutes

Pr-heat griddle to 350 degrees or burner to medium

Ingredients:

• 8 eggs
• 1 cup cashew flour/meal (you can find this at trader joes)
• pinch real unprocessed stevia (learn more here)
• 1 tbsp vanilla
• 1 tsp baking soda
• 1 tbsp honey (or more if you want them sweeter)
• 1/4 cup coconut milk (not the cream on the top, the actual milk, and you might need a little more)
• 1 tbsp gelatin (great lakes brand)
• 1 tsp apple cider vinegar/kombucha vinegar/lemon juice

Instructions:

Place the blue ingredients in a blender in the order they are listed and turn it on.  Place the black ingredients in a small pot and heat just gently to dissolve the gelatin, but not so much that is is super hot.  If you over heat it, just wait a minute or two until it cools.  Add the cooled black ingredients to the blue ingredients in the blender and turn on again on liquefy setting.  When thoroughly combined, add the purple and mix well.  The batter should be runny.  If it is too thick, add more coconut milk.  I find there is a big difference between the coconut milks and some need more, other less.  

Pour batter 4 inches in diameter and smooth in a circular motion with the back of a ladle until 1 1/2 the size.  Wait just a minute until bubbles form all the way through, and flip very very carefully.  The gelatin helps it hold together.. :)  

Tips: 

• Don't over grease your cooking surface.  An electric griddle or well seasoned cast iron skillet works nicely.  We use the built in grill on our stove top for this.
• If batter doesn't "spread" nicely with the ladle, add a little more liquid.

We filled with blueberries that we pick this summer.  I simmered them with some coconut milk, vanilla, dash of cinnamon and cardamom, and a little gelatin to make it thicker.. Delicious!

Enjoy! :)

Heavenly Pecan Pancakes (SF, GF, and GAPS approved)

I know a little while back I posted the Starch free, Gluten Free, Candida approved and GAPS approved Almond Pancakes, they were a hit for awhile. N and J were way crazy about them, and I thought they passed as a substitute, but they were definitely a substitute.

After my experiments with Almond/pecan bread I decided to give the pecans a chance as pancakes. I noticed that the pecan bread had a much smoother texture, it wasn't nearly as mealy as the almond counterpart, and since I wasn't a fan of the mealiness of the almond pancakes, I was thinking this might be my solution!

So, I made a batch of these yesterday for lunch, and I have to say, I think I could never eat a flour pancake again and be satisfied! They are completely fluffy, and not mealy at all! Their flavor can't be beat, and when topped with coconut honey, I think I could eat the whole batch myself!

Besides being tasty, they get many awesome substances into your diet! Pecans are known for their oleic acid content, also found in the olive, and this acid has been shown to reduce the risk of breast cancer, and in combination with their other fats help lower "bad" cholesterol levels. Now, we know sugars and starches are what cause high cholesterol to begin with, but why not toss in some nuts to help your body rid itself of the LDL's floating around! They are also touted as an awesome source of rich anti-oxidents as well! Don't forget you are getting all your protein in as well. So, you are doing your body a favor by eating up these amazing little pancakes! Leave the caking to your intestine starches out, and give these babies a try!

They are rather filling, so the recipe below will probably accommodate up to 3 or 4 people. You know your appetites better than I do. In our house, we could have had another person eat, as we had 3 leftover...and 3 or 4 is probably all one person could handle as they are pretty rich.

Recipe:
2 cups Crispy Pecans (measured out dry and whole!)
1/4 cup coconut milk (almond milk, cream, yoghurt, kefir)
1/2 tsp salt
1 tbsp honey (if allowed you are allowed)
4 eggs
1 1/2- 3 tsp cinnamon (depending on preference, we like alot!)
1 Tbsp vanilla extract (omit if not allowed)
Fresh or frozen berries or fruit of choice!


So, this is pretty similar to the almond recipe...take the 2 cups of pecans and place them in your food processor. process until all the pecans are tiny crumbles, and starting to collect as paste along the bottom of the processor. Don't process all into a paste. I find this makes a denser cake. Once processed, add the eggs and continue to process until bulk has increased and the pecans seem to be pulverized. Add the "milk" of choice and honey while the processor is going...also add the vanilla, cinnamon, and salt. Once all ingredients are combined well. Shut off the processor. The batter should be pourable..so if a little more "milk" is necessary go for it... (I have needed to add 1 more tbsp from time to time. It seems if my pecans still have a little retained moisture from the drying process they don't need it, and if they are completely crispity, crunchity they do)

If adding in fruit, transfer batter to a bowl and fold in the fruit of choice. If you are adding bananas, you can process those into the batter, or add as chunks. Heat a cast iron griddle or skillet and do a "oil" cleaning* to the skillet prior to your first cake with coconut oil. Once the skillet is hot, but not smoking, add the batter in 3 inch or 4 inch rounds. We tend to like big pancakes here, so I make 6-8 in rounds...but whatever floats your boat! These hold together much better than the almond ones so, you can make larger cakes if you so desire! When bubbly and partially dry on the edges flip and finish them off.

Enjoy these guys with plenty of fresh maple or berry syrup, or honey coconut spread! We can't have syrup so I mixed up the honey coconut spread and it was divine!


Honey coconut spread:

4 Tbsp coconut Oil
2 Tbsp honey

mix until well combined and spread on or pour on depending on the temperature of the coconut oil! This is also amazing in the freezer with cinnamon on top for a cool after dinner treat in the summer...plus it is a great way to get more coconut into your diet!


*Oil cleaning consists of heating the skillet until a moderate heat, and than taking a TBSP of coconut, lard, or butter and rubbing the skillet until it appears a nice coating has been achieved. I do this prior to all pancake making...it also allowing for a more even browning on delicate items such as these. I find "frying" pancakes less desirable...but if you are into the fry cake flavor go for it! I prefer to pour on the fat after they have an even browning! :)

Give them a go! Let me know your modifications!

Coconut Squash Muffins (Gluten Free/grain free)

A new variation, I like the consistency of these way better than the Nutty Squash ones, but the flavors are equal!

N and J both enjoyed them greatly...and if you aren't on a Candida or another special diet, I would add 2-4 Tbsp succant, honey, or maple syrup! I also dry roasted the squash this time and I found the muffins were way less wet! So, to dry roast your squash, cut the bulb off of a butter nut squash or use an acorn squash. Cut them in half and remove the seeds. Place in an oven-proof dish and set the oven to 250-300 degrees. Roast flesh side up for 30 minutes than turn the oven off. Remove from oven when flesh is soft. This stops the squash from getting excessively moist!

1 Cup dry roasted butter nut squash
1 cup finely shredded coconut flakes (unsweeted, un-sulphured.)
2 Tbsp Coconut oil
4 Eggs
2 TBSP freshly ground flax seeds (optional)
2 Tbsp or more of cinnamon
1-2 Tbsp of homemade vanilla extract
(2-4 TBSP of a sweetener if allowed)

Pre-heat the oven to 350 degrees. Butter or Oil an 8x8 pan or muffin tins. (I personally hate muffin tins...I just find them a pain, so my family has gotten used to "cut" muffins from a cake pan!) Combine the squash and coconut shreds in the food processor or blender, blend until combined. Add the oil, flax, cinnamon, vanilla and eggs. Process again until well blended. Place batter in the buttered pan or tins. Place in the oven for 30-40 minutes until lightly browned ontop and a toothpick comes out clean. If you remove from the oven to soon, the muffins will shrink and get compacted. When they are cooked all the way through they will retain their shape!

Happy eating!

Squashy Nutty Muffins/bread

These are a nice substitute when you are avoiding grains or if you are trying to get more protein and veggies into your or your kids diet. They aren't the best things on the face of the planet, but they are a good supplement. I would highly recommend adding some honey or maple syrup...maybe 2 TBSP if you aren't avoiding Sugar than I think these would be awesome! They taste like a pumpkin pie bar minus the sweetness!

2 Cups cooked and cooled squash (aprox: 1 acorn, or 1/2 butternut)
1/2 cup crispy pecans
1/2 cup crispy almonds
4 eggs
1 Tbsp Coconut Oil
1 tbsp vanilla extract
2 Tbsp Cinnamon
1/4 Tsp Ginger
1/8 Tsp Ground Cloves
2-4 TBSP maple syrup/succant/honey (optional)

Place the Almonds and Pecans in a food processor or blender and process until it is a fine meal. Add the squash oil and spices. Process until blended. Add the eggs last and blend until combined.

Preheat oven to 300 degrees. Place batter either in mini muffin pans, muffin pans or a square cake pan. Oil the pan first! Bake for 30-40 minutes until the muffins pull away from the side of the tins or the pan. A toothpick inserted into the muffins should come out clean when inserted. The top should also brown a bit.

N really enjoyed them and did J. We all agreed they could use some honey...but they were a nice addition to our chicken soup dinner!

let me know what you think! Sorry no photo now, I will take one next time we make them. They were gone to quick to grab a photo!

Delicious Yummy Pancakes (Gluten Free!)

So, I promise these pancakes will be like nothing you have ever seen before, but they really are good, you just need to give them a try! N absolutely loves them, and actually refers to them as his "special treat!" They contain no starch at all! Unless you use a conventional baking powder, and then they contain the starch from the baking powder (or gluten)
2 cups whole, soaked, shelled (optional), dried almonds
1 teaspoon baking powder (I use homemade)
1/2 tsp salt
1 cup cream or coconut cream (or you can buy coconut the red label full fat "thai kitchen"
coconut milk and just use the "cream" that has congealed at the top of the can and then use
the "skim" liquid in another recipe...)
1 tablespoon honey (I use really raw, but I have also done it with succanant and it works well
they just aren't as sweet.)
2 eggs
1 tbsp vanilla extract
pinch of cinnamon
Any fruit you may like for mixing into the batter (blueberries or strawberries perhaps?! )

Take your almonds and place them in a food processor, and process until completely ground, and almost turning into a "paste." Add to the sticky crumbles, 2 eggs, vanilla, cinnamon, coconut cream/or cream, salt, and baking powder. Turn processor back on and process until well blended. If mixtures seems too thick, add a little coconut "skim" milk to to, or water if you were using cream. Heat a cast iron griddle until hot, and drop by the spoonful onto the griddle. Be patient, these take a little longer to cook than other pancakes.

Obviously, if you are using fruit, I wouldn't process that into the batter! :)

If on the Candida diet omit the honey!

Cinnamon Scones (with or without coconut)

Okay, So these are definitely not an everyday sort of thing, but they truly are fabulous for special treats! J loves them, as does anyone else that I have ever made them for. They are part of my recipe collection that I used to make for the local sandwich shoppe. They are versatile, add raisins, or cranberries or blueberries if you would like. Just omit the cinnamon and coconut!

1 3/4 cups Spring whole wheat flour (or white whole wheat flour) I use Montana mills
1 Tbsp Homemade Baking powder
1/4 tsp salt
1/4 cup succanant
3 Tbsp cinnamon
1 cup shredded coconut
1/2 cup coconut oil or 1/4 cup butter and 1/4 cup coconut oil melted on the stove
add to the oil 2 tsp vanilla extract
3/4 cup first pressed full fat coconut milk (I use Thai kitchen, the red label)

I have on hand some extra flower in case the batter is too sticky (1/4 cup at most) Sometimes just 2 Tbsps are needed for cutting. If you don't like coconut, omit the shredded coconut, use all butter, and add 1/4 cup flour to the recipe.

Combine all the dry ingredients, including the coconut in a bag and shake well to combine. Transfer to a bowl and add the melted fat. Cut in to the mixture is crumbly, then add in the coconut milk. The mixture should be moist, but not overly sticky. Transfer mixture onto a cutting board (if the mixture is sticky, add 1-2 tbsp of flour on the cutting board and another 1-2 tbsp flour on the top of the mixture once on the cutter board and fold in) Make a circle, about 9-10 inches in diameter and cut into pizza triangles. Transfer triangles onto a greased baking sheet or ungreased sil-pat and bake in a pre-heated 425 degree oven for 10-15 minutes.

Top with a glaze.

Glaze recipe:
1 cup powdered sugar (powdered evaporated cane juice crystals)
1 tsp vanilla extract
2-4 Tbsp coconut milk

Mix above ingredients together until a dripable consistency is reached. Drizzle onto of partially cooled scones!

Millet/Rice Muffins (overnight soak)

I found these from Theresa Brown and adapted them for millet use. If you don't have a rice allergy, I will note where you need to change the recipe. These are a very versitile muffin, you can add zuchinni, carrot, fruit, etc. Get creative with the base and change it up a bit!
Makes 12-14

1 1/2 cups millet flour (or rice)
about 3/4 cup warm water
2 tablespoons whey (or lemon juice or vinegar)
1/2 cup coconut oil (or 1/4 cup for rice flour)
1/4 cup honey or maple syrup
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda (1/2 tsp for rice)
1/2 teaspoon homemade baking powder

Zucchini Muffins

1 1/2 cups grated zucchini
1/4 teaspoon dried ginger

Carrot Muffins

1 1/2 cups finely grated carrots
1/2 teaspoon cinnamon

Fruit Muffins

1-1 1/2 cups blueberries, blackberries
or raspberries

Mix the first three ingredients and soak overnight. After soaking mix oil and honey thoroughly in a separate container. Add eggs, then salt, soda, powder, and any spices. Combine flour mix and egg mix with fruit or vegetable. Bake at 325 degrees for 25 minutes,or until a toothpick comes out clean.

Millet Pancakes (overnight soak)

So, these were a hit with N and J, especially since both can't have wheat. We were impressed with how much they tasted like traditional "white" flour pancakes. Just don't try to keep them warm in the oven, they dry out incredibly fast! Eat right off the cast iron griddle! Yummy!
This made 16-20 silver dollar cakes
1 1/4 cup freshly ground millet
6 oz yogurt (or 6 oz water plus 1 tbsp lemon juice or whey)
1 egg lightly beaten
1/4 tsp salt
1/2 tsp baking soda
1 tsp homemade baking powder (or commercial)
2 Tbsp Melted butter
1 tsp vanilla

Mix millet with yogurt in a glass dish and let sit overnight in a warm place covered. Pre-heat cast iron skillet or griddle. To the mixture add one beaten egg, salt, bs, bp, melted butter and vanilla. You will need to add some water to thin the batter, and this is prefarance. I added 1/4 cup.
Drop onto preheated skillet and cook on both sides until golden brown. they will take a bit longer to cook than traditional pancakes, and they don't bubble up quite as much. I flipped when the edge batter looked set. The outsides are a bit crispy and the inside soft! Top with butter, Maple or Sorghum syrup, raw honey, apricot butter, or berry syrup.
I also like fresh fruit on top!