Flourless, gluten-free, whole grain Pancakes!

List #1
1/2 cup buckwheat berries
1/2 cup GF rolled oats
1/2 tbs olive oil
1/2 cup yogurt + 1/2 cup water

                   -or-

1 cup buttermilk

List #2

1 egg

1 tbs chia seeds or flax seeds (optional)

1/2 cup water or enough to make your preferred consistency

List #3

1/4 tsp baking soda

1/2 tsp salt

1 tsp baking powder

1. mix list #1 in the blender container (don't blend!) and leave to soak for a few hours or overnight.
2. Put list #2 in the blender and blend until smooth.
3. quickly blend in the last list of ingredients and let sit while you heat up the pan.
4. Heat a cast iron or other favourite skillet/griddle over medium heat and butter/grease.
5. Check batter consistency again and add water if necessary, it might thicken.
6. Cook like you would any other pancake!
7. I added diced apples, but chocolate chips, blueberries or anything small and yummy would be good. 
8. Yummy!!!

makes approx. 9 four inch pancakes.

Gluten Free Muffins!

So... We make muffins around here a lot lately and Ive felt bad with the rest of us eating them and my son not being able to join in. I finally came up with a yummy moist recipe for him to enjoy along with the rest of us!!!

1/4 cup each rice bran, millet flour, sorghum flour
1/2 cup coursly ground gluten free oats*
1/2 cup pumpkin puree, or pureed white beans
1/4 cup sugar
1/4 cup oil

1/2 tsp salt
2 tsp xanthum gum
2 tsp baking powder
1 tsp vanilla extract or 1 vanilla bean
2 tbs ground flax + 6 tbs water (or 2 eggs)
1 tsp cinnamon
1/2 cup chocolate chips or 1 cup blueberries

1. Mix water and flax, set aside while assembling the ingredients.

2. Mix all ingredients together well except blueberries or chips.

3. Fold chips or bluesberries into mix.

4. Divide into 6 lined or greased muffin cups and bake at 375 for 20-25 minutes until toothpick comes out clean in center of muffin.

*coarsely grind oats in food proccesor and use 1/2 cup after grinding not before or it will not be enough. Looks roughly like this...

Vegan "Cheese" Sauce

After Searching and Mulling over a few different recipes and finding what I like by experimentation I bring you Vegan "Cheese" Sauce! It is also Soy and Gluten Free!

List 1:
5 tbs white rice flour
4 tbs olive oil
2 1/2 cups hemp milk

List 2:
1/2 tsp dijon mustard
1 tbs white wine vinegar
1/4 cup white wine

List 3:
1/2 cup nutritional yeast
1/2-1 tsp salt (start low and then flavour to taste)
1/4 tsp each garlic powder and onion powder
1/2 tsp paprika
1/2 tsp chili powder

1. Mix List 2 in one bowl(wet ingredients) and List 3(dry ingredients)in another... set aside
2. Wisk oil and flour together in a 2 quart saucepan over medium heat until a little bubbly. It forms a semi paste.
3. Add hemp milk and bring to a boil while constantly wisking. It will thicken up like a gravy.
4. Remove from heat and add List 2 and List 3 wisking after each addition until thoroughly incorporated.
5. Ready to serve over your favourite pasta or veggies! mmmm!

Mix Some annato into the sauce to fool the kids into thinking its real Mac n "Cheese"

Vegan Ginger Cookies

Ginger Cookies!
4 1/2 cups all purpose flour
1 tbsp freshly ground ginger
1 1/2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1/4 tsp salt
1 1/2 cups margarine (butter works too)
2 cups sugar
2 tbsp Flaxseed Meal and 6 tbsp water (or two eggs)
1/2 cup molasses
Crystalized Ginger (optional)

1. Preheat oven to 350 degrees
2. Mix flax and water set aside to soak while preparing the rest of the ingredients (skip if using eggs)
3. Cream margarine and sugar.
4. Mix in remaining ingredients including flax except for the flour.
5. Slowly add flour until dough is formed.
6. Drop by tablespoons onto ungreased and or/ lined cookie sheets. No more then 12 per sheet as they spread.
7. Place a little piece of crystalized ginger onto the top of each cookie. (optional)
8. Bake for approx 11-13 minutes or until golden, do not overcook!
9. Allow to cool for a minute and remove to cool on wire rack.
10. Enjoy!

Homemade Ginger Ale!

Homemade Ginger Ale is awesome! I dont think I will ever go back to store bought ginger ale. This has a real kick to it. Also good with a little lemon juice... Sorry cant rotate the photos...

2 cups thinly sliced ginger (use a mandolin! makes it easier)
2 cups sugar
2 cups water
(or even amounts to make more I used 3.3.3)

1. Place all ingredients into a saucepot and bring to a boil over medium.
2. Simmer/slow boil until reduces by half.
3. Remove from heat and allow to cool until able to handle.
4. Strain and put syrup into glass jar.
5. Add 1ounce syrup to approx. 10ounces selzer use more or less depending on your preference, remember it is very strong!
6. ENJOY your lovely beverage as Alton Brown would say!

Mmmmmm!

I store in an empty applesauce jar...

Roasted Garlic and Garlic Oil

16oz olive oil
1lb peeled garlic cloves approx 3cups

1. Place everything in a dutch oven/ covered oven safe vessel and bake at 375 degrees for 1-2 hours or until garlic cloves turn medium brown. *Lovely garlicy aroma will keep any vampires away!
2. Remove from oven and uncover allowing to cool enough to handle.
3. Take garlic out of oil and place into food proccesor and blend until smooth and creamy. Can be used as a spread, or mixed with butter and herbs. Many Many possibilities!
4. Pour garlic back into oil bottle and label/store use wherever you would use olive oil to add a hint of garlic! *I've heard its good for ear infections too!

Roasted Garlic ready for the freezer and Oil!

Getting ready for the oven, and yes I have a lot of cast iron.

Dairy-Free Rice Pudding...

1 cup cooked long grain rice
1 can coconut milk
1/4 cup brown sugar
1/4 tsp allspice
1/4 tsp nutmeg
1 cinnamon stick

1. Place all ingredients in a 2quart sauce pan over medium heat.
2. Bring to a boil wisking frequently.
3. Lower heat and simmer covered for about 15 minutes until thickened
4. Remove cinnamon stick and serve warm, or refridgerate for later enjoyment!

makes approx. 4 half cup servings.