Kitchen Experiments – Pancakes anyone?

I must say that being grain free has presented a challenge for breakfast if you are thinking about typical breakfast foods.  Most mornings when I am ready for breakfast I end up staring at the refrigerator thinking about what I can eat. Cereal? Out! Rice cake with nut butter? Out! Oatmeal? Out!  Oh boy!  What else is there? Hmm, how about pancakes?  No, not your typical pancake made with flour but pancakes made with nut flour!  Oh yes!  Thank goodness!  I love soup and I can eat it anytime of day all year round, but sometimes you just want something else.  It’s actually pretty amazing all of the things that you can make with nut flour.  The only stipulation is that most recipes call for eggs and lots of them!  As you might imagine, nut flours are a lot heavier than grain flours and therefore need something to give them a little lift.  I have made pancakes with and without eggs and while both of them are good, the egg free pancakes are just a tad denser than the ones made with eggs.  My new favorite egg replacement is 2 tablespoons chia seeds soaked in 3 tablespoons of water.  That equals one egg.

Keep checking back for more grain free recipes because I found a delicious carrot cake recipe made with almond flour that I would love to share with you.  It made the perfect birthday cake for Anita!

pancakes

Hazelnut Flour Pancakes

1 1/2 cups hazelnut flour (I made my own in my vitamix but you can use the nut flour variety of your choice)

1 tsp. arrowroot flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

2 eggs

1/4 cup unsweetened applesauce

1/2 cup non-dairy milk

1 tsp. vanilla

  • In a small bowl, mix applesauce, non-dairy milk, vanilla and eggs and set aside.
  • Mix hazelnut flour, arrowroot, salt, baking soda, and cinnamon together in a separate bowl.  Form a well in the center of the dry ingredients and pour in the wet ingredients.  Mix together.
  • Heat a large skillet on medium-low heat.  Lightly coat with cooking spray or oil of your choice. Drop 1 1/2 tablespoons of batter into pan and spread out slightly for each pancake.  Cook pancakes 3-4 minutes, until bottoms have browned, then flip and cook 1-3 minutes more.  (Note: Do not wait for bubbles to appear on top of the pancake like you do when cooking regular pancakes.)
  • Spray the pan again and repeat with remaining batter.  Top with your favorite fruit, nuts and syrup and enjoy!

 

Kitchen Experiments – Beans for Dessert?

Flourless Coconut Great Northern Bean Blondies

It seems like these days I am continually searching for new recipes and especially things made without flour.  Anita and I have been on our low grain and fruit diet now for over a month and we are sick of what we are eating.  We keep looking for different ways to cook with nuts and beans.  Someone gave Anita a recipe for Almond Blondies, which you make with almond butter, and it peaked my interest so I decided to make them.  I did not have the recipe however, so I did what everyone else does when they need a recipe, I put it in Google search.  Wow, I am always surprised by the number of recipes that pop up no matter what you are searching for.  I found the almond blondie recipe but this recipe caught my eye as well:

Flourless Chocolate Chip Chickpea Blondies with Sea Salt.

I couldn’t resist the urge to click on that link and I was so glad that I did.  Beans for dessert?  You bet!

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I made the recipe and then got to thinking …what other bean nut combinations could I make? One of my favorite things that I have been making involves pecans and coconut.  I like those two things together so why not a pecan coconut blondie.  As many of you already know, when we started the ALCAT diet we also started a rotation diet, meaning that we try to only eat the same foods about every 4 days.  So, it was easy to decide which bean I wanted to use because on my pecan and coconut day I also eat white beans.  Now, there are many different white beans and any of them would work well.  I used Great Northern beans, but you could use navy, cannelini or a small white bean. I added an egg to the batter to make it more cake like, but it can be made without the egg or made with an egg substitute.  My new favorite substitution is 1 tablespoon chia seeds plus 3 tablespoons of water.  Stir and let sit until thickened.

Here is the recipe that I followed:

1 can (15oz.) Great Northern Beans, drained and rinsed
1/2 cup Pecan Butter (I made my own in the Vitamix)
1/3 cup Coconut Nectar (you could use maple syrup or honey)
1 egg (optional)
2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking powder
1/3 cup Coconut Chips (you could use flakes)
 
~Preheat oven to 350 degrees F and spray an 8″x8″ pan with cooking spray.
IMG_0967                                                                                                             (GROUND PECANS)
~In a food processor (again I used my Vitamix), add all ingredients except the coconut and process until batter is smooth. Fold in coconut (I added the coconut to the vitamix and then just pulsed it 2-3 times). Batter will be super thick.
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~Spread batter evenly in prepared pan with a spatula.  It may be easier to spread with a spatula sprayed with cooking spray or dipped in water.
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~Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.  The batter may look underdone but you don’t want them to dry out.
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 Adding the beans to the recipe give the bars a really creamy texture.  To me it almost has the texture of a cheesecake.  It has got me thinking … do you think you could make a cheese cake using beans?  I will keep you posted!