1 1/3 cup tapioca flour
2/3 cup brown rice flour
Dash of salt
½ cup (1 stick) Earth Balance shortening OR buttery flavored spread (dairy free)
1 tablespoon pure maple syrup
4 eggs, (separated)
1 ½ cups plain, unsweetened soy milk (be sure it´s gluten and casein free)
4 teaspoons baking powder
Sift together the tapioca flour, brown rice flour and salt; put in a bowl and set aside. In a medium saucepan, melt the shortening over low heat. Let cool slightly. Meanwhile, separate the eggs. Stir the egg yolks and the maple syrup into the cooled shortening. With a whisk, beat in the soy milk alternatively with the flour mixture in 3 or 4 additions. In a separate bowl, beat the egg whites until they hold stiff peaks. Fold the egg whites and the baking powder into the batter. Bake on a pre-heated waffle iron until crispy (follow package directions). Serve with warmed maple syrup. (Makes 6 to 8 waffles, depending on size)
Showing posts with label brunch dishes. Show all posts
Showing posts with label brunch dishes. Show all posts
Blueberry Pancakes
2/3 cup rice flour (brown or white)
1/3 cup tapioca flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
1 tablespoon pure maple syrup
1 cup rice milk (be sure it´s gluten free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and dairy free)
2 tablespoons melted Earth Balance shortening
½ cup blueberries (small ones work best)
Combine all the dry ingredients and mix well. In a separate bowl, combine the egg, soy yogurt, maple syrup and rice milk; (if you prefer a thick pancake, you may need to only add ¾ cup rice milk). Pour the egg-milk mixture into the dry ingredients, and stir until blended. Add the melted shortening, stirring, and then fold in the blueberries. Heat an oiled skillet on the stove; when hot, cook the pancakes by tablespoons on medium-high heat. When they begin to set and batter bubbles slightly, turn over and cook other side, until lightly browned. Serve with warmed maple syrup. (Approximately 2-3 servings)
1/3 cup tapioca flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
1 tablespoon pure maple syrup
1 cup rice milk (be sure it´s gluten free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and dairy free)
2 tablespoons melted Earth Balance shortening
½ cup blueberries (small ones work best)
Combine all the dry ingredients and mix well. In a separate bowl, combine the egg, soy yogurt, maple syrup and rice milk; (if you prefer a thick pancake, you may need to only add ¾ cup rice milk). Pour the egg-milk mixture into the dry ingredients, and stir until blended. Add the melted shortening, stirring, and then fold in the blueberries. Heat an oiled skillet on the stove; when hot, cook the pancakes by tablespoons on medium-high heat. When they begin to set and batter bubbles slightly, turn over and cook other side, until lightly browned. Serve with warmed maple syrup. (Approximately 2-3 servings)
Buckwheat Pancakes
¼ cup + 2 tablespoons rice flour (brown or white)
½ cup + 2 tablespoons buckwheat flour
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon molasses
1 cup + 1 tablespoon plain, unsweetened soy milk (be sure it´s gluten and casein free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 tablespoon fresh squeezed lemon juice
1 tablespoon melted Earth Balance shortening
In a small bowl, combine the flours, baking soda, salt, and baking powder; mix well. In a separate, larger bowl, combine all the other ingredients. Add the dry ingredients to the wet ingredients, and stir just until blended. Heat a greased non-stick (large) skillet over the stove (on high). Pour spoonfuls of the batter into the pan and cook on medium to medium-high heat; turn over when batter becomes “set” and starts to bubble. Serve with warmed maple syrup. (Serves 2 to 4 people; recipe is easily doubled)
½ cup + 2 tablespoons buckwheat flour
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon molasses
1 cup + 1 tablespoon plain, unsweetened soy milk (be sure it´s gluten and casein free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 tablespoon fresh squeezed lemon juice
1 tablespoon melted Earth Balance shortening
In a small bowl, combine the flours, baking soda, salt, and baking powder; mix well. In a separate, larger bowl, combine all the other ingredients. Add the dry ingredients to the wet ingredients, and stir just until blended. Heat a greased non-stick (large) skillet over the stove (on high). Pour spoonfuls of the batter into the pan and cook on medium to medium-high heat; turn over when batter becomes “set” and starts to bubble. Serve with warmed maple syrup. (Serves 2 to 4 people; recipe is easily doubled)
German Apple Pancake
PANCAKE:
3 eggs
½ cup white rice flour
½ (scant) teaspoon salt
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons Earth Balance melted shortening
APPLE FILLING:
2 tablespoons Earth Balance shortening
2 Granny Smith apples, peeled and sliced
2 tablespoons pure maple sugar
½ teaspoon cinnamon
Whisk eggs until blended. In a small bowl, combine rice flour with salt and mix well. Add flour mixture to eggs in 4 additions, alternating with the soy milk in 2 additions; beat well after each addition. Stir in melted shortening. Generously grease bottom and sides of a 9 or 10 inch pie pan or oven proof skillet. Pour in batter, and bake in a pre-heated 450 degree oven for 15-20 minutes, or until golden brown and puffed up. (Bake in lower third of oven). Reduce heat to 350 degrees, and bake 10 more minutes. Remove from heat, and spoon apple filling (below) over pancake. Cut in wedges to serve; serve warm.
Melt shortening in a frying pan. Add apples, sugar and cinnamon, and mix (gently) with a spatula. Cover and cook slowly over medium-low heat, until the apples are glazed and tender. Spoon over pancake. (2 to 3 servings)
3 eggs
½ cup white rice flour
½ (scant) teaspoon salt
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons Earth Balance melted shortening
APPLE FILLING:
2 tablespoons Earth Balance shortening
2 Granny Smith apples, peeled and sliced
2 tablespoons pure maple sugar
½ teaspoon cinnamon
Whisk eggs until blended. In a small bowl, combine rice flour with salt and mix well. Add flour mixture to eggs in 4 additions, alternating with the soy milk in 2 additions; beat well after each addition. Stir in melted shortening. Generously grease bottom and sides of a 9 or 10 inch pie pan or oven proof skillet. Pour in batter, and bake in a pre-heated 450 degree oven for 15-20 minutes, or until golden brown and puffed up. (Bake in lower third of oven). Reduce heat to 350 degrees, and bake 10 more minutes. Remove from heat, and spoon apple filling (below) over pancake. Cut in wedges to serve; serve warm.
Melt shortening in a frying pan. Add apples, sugar and cinnamon, and mix (gently) with a spatula. Cover and cook slowly over medium-low heat, until the apples are glazed and tender. Spoon over pancake. (2 to 3 servings)
Hashed Brown Potatoes
3 cups finely diced, peeled raw potatoes (cut about ¼ inch thick)
1 tablespoon + 1 teaspoon grated onion
½ (heaping) teaspoon salt
Dried thyme and fresh grated black pepper, to taste
2 tablespoons Italian (flat leafed) parsley, chopped
3 tablespoons vegetable oil (for frying)
In a small bowl, combine the potatoes, grated onion, salt, pepper and thyme, and stir to mix. Heat the oil in a large, non-stick skillet. When hot, pour in the potato mixture, and flatten with a spatula into a cake. Saute over medium-high heat until brown (approximately 10 minutes). Cut into quarters, and turn over with a spatula. Cook until brown and crispy. Correct the seasoning, sprinkle the top with parsley, and serve. (Approximately 2-4 servings)
(TIP: This is a good side dish with eggs, and can be a good replacement for toast).
1 tablespoon + 1 teaspoon grated onion
½ (heaping) teaspoon salt
Dried thyme and fresh grated black pepper, to taste
2 tablespoons Italian (flat leafed) parsley, chopped
3 tablespoons vegetable oil (for frying)
In a small bowl, combine the potatoes, grated onion, salt, pepper and thyme, and stir to mix. Heat the oil in a large, non-stick skillet. When hot, pour in the potato mixture, and flatten with a spatula into a cake. Saute over medium-high heat until brown (approximately 10 minutes). Cut into quarters, and turn over with a spatula. Cook until brown and crispy. Correct the seasoning, sprinkle the top with parsley, and serve. (Approximately 2-4 servings)
(TIP: This is a good side dish with eggs, and can be a good replacement for toast).
Potato and Green Onion Frittata
2 Yukon Gold or Russet potatoes, peeled and sliced thinly
1/2 teaspoon salt
4 eggs
salt, fresh ground pepper, and fresh dill, to taste
2 tablespoons extra virgin olive oil
1/3 cup finely chopped green onions
2-3 tablespoons finely chopped green (bell) pepper
Chopped fresh basil to sprinkle on top
Pre-heat oven to 400 degrees, and place rack in lower third of oven. Place the potatoes and the 1/2 teaspoon salt in a small saucepan, with enough water to cover, and bring to a boil. Reduce heat and simmer until the potatos are just barely tender; (this will take only about 5 minutes). Drain and set aside. Season eggs with salt and pepper and whisk until well blended. Heat the oil in an ovenproof saucepan (approximately 8 or 9 inch diameter). Add the potatoes and cook over medium to medium-high heat until golden brown (about 10 minutes), stirring occasionally. Add green onions and green pepper, and cook until soft, about 2 or 3 minutes, adding more oil if necessary. Sprinkle generously with fresh dill. Be sure the vegetables are evenly distributed in the pan, then add the eggs, shaking them around a bit to distribute evenly. Put the fritatta in the oven and cook until puffy and golden, about 10-15 minutes. (If eggs brown too quickly, reduce oven temperature). Do not overcook. Remove from oven and sprinkle with fresh chopped basil to taste. Slice into wedges to serve. (Serves 3-4 people)
1/2 teaspoon salt
4 eggs
salt, fresh ground pepper, and fresh dill, to taste
2 tablespoons extra virgin olive oil
1/3 cup finely chopped green onions
2-3 tablespoons finely chopped green (bell) pepper
Chopped fresh basil to sprinkle on top
Pre-heat oven to 400 degrees, and place rack in lower third of oven. Place the potatoes and the 1/2 teaspoon salt in a small saucepan, with enough water to cover, and bring to a boil. Reduce heat and simmer until the potatos are just barely tender; (this will take only about 5 minutes). Drain and set aside. Season eggs with salt and pepper and whisk until well blended. Heat the oil in an ovenproof saucepan (approximately 8 or 9 inch diameter). Add the potatoes and cook over medium to medium-high heat until golden brown (about 10 minutes), stirring occasionally. Add green onions and green pepper, and cook until soft, about 2 or 3 minutes, adding more oil if necessary. Sprinkle generously with fresh dill. Be sure the vegetables are evenly distributed in the pan, then add the eggs, shaking them around a bit to distribute evenly. Put the fritatta in the oven and cook until puffy and golden, about 10-15 minutes. (If eggs brown too quickly, reduce oven temperature). Do not overcook. Remove from oven and sprinkle with fresh chopped basil to taste. Slice into wedges to serve. (Serves 3-4 people)
Scrambled Eggs with Smoked Salmon
4 eggs
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 heaping teaspoon fresh or frozen dill
Sea salt and fresh ground pepper to taste
¼ cup chopped, smoked salmon
Whisk together the eggs, soy yogurt, dill, salt and pepper, until well blended. Lightly oil a non-stick frying pan, and heat on high. Pour in the eggs, and turn heat down to medium or medium-low. When the eggs just start to set, sprinkle the salmon over the top. With a spatula, keep turning the eggs over and break apart to cook evenly on both sides. Cook until set, but still moist. Serve warm. (2 or 3 servings)
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 heaping teaspoon fresh or frozen dill
Sea salt and fresh ground pepper to taste
¼ cup chopped, smoked salmon
Whisk together the eggs, soy yogurt, dill, salt and pepper, until well blended. Lightly oil a non-stick frying pan, and heat on high. Pour in the eggs, and turn heat down to medium or medium-low. When the eggs just start to set, sprinkle the salmon over the top. With a spatula, keep turning the eggs over and break apart to cook evenly on both sides. Cook until set, but still moist. Serve warm. (2 or 3 servings)
Spiced Apple Coffeecake
1 cup pecans
1 tablespoon light brown sugar
2 tablespoons granulated (white) sugar, mixed with 1/4 teaspoon cinnamon
1/3 cup cornstarch
1/3 cup tapioca flour
1/3 cup chickpea (garbanzo bean) flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1 large granny smith apple (it should be 1 1/4 cups worth)
8 tablespoons (1 stick) Earth Balance shortening, + more to grease the pan
1/2 cup + 1 tablespoon firmly packed light brown sugar
2 eggs
2 tablespoons plain, unsweetened gluten-free soy yogurt (or soy milk if you have no yogurt on hand)
grated zest of 1 lemon
Put the pecans and 1 tablespoon brown sugar into a food processor and pulse, to make a coarse flour (about the consistency of polenta). Set aside. Grease a 9 inch loaf pan with some shortening, and sprinkle in the granulated sugar-cinnamon mixture, shaking to coat bottom and sides of pan. Shake out excess. Sift the cornstarch, tapioca and chickpea flours before measuring. Pour into a bowl and add the xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice, and mix. Then sift the dry ingredients one more time; set aside. Peel and core the apple, and chop finely (1/4 inch pieces).
In the large bowl of an electric mixer, cream the shortening until smooth. Add the light brown sugar, beating continuously. Add the eggs one at a time, combining well after each addition. Beat in the soy yogurt. With the mixture on low speed, gradually add the sifted dry ingredients. Remove; stir in the apple and grated lemon zest, and then fold in the ground pecan-sugar mixture. (At this point, the mixture will be very thick and heavy). Pour into the prepared pan, smooth the top, and let stand about 10 minutes. Bake in a pre-heated 325 degree oven approximately 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 10-15 minutes, then remove from the loaf pan and set on a serving dish. This is delicious when eaten warm! (Makes 1 loaf)
1 tablespoon light brown sugar
2 tablespoons granulated (white) sugar, mixed with 1/4 teaspoon cinnamon
1/3 cup cornstarch
1/3 cup tapioca flour
1/3 cup chickpea (garbanzo bean) flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1 large granny smith apple (it should be 1 1/4 cups worth)
8 tablespoons (1 stick) Earth Balance shortening, + more to grease the pan
1/2 cup + 1 tablespoon firmly packed light brown sugar
2 eggs
2 tablespoons plain, unsweetened gluten-free soy yogurt (or soy milk if you have no yogurt on hand)
grated zest of 1 lemon
Put the pecans and 1 tablespoon brown sugar into a food processor and pulse, to make a coarse flour (about the consistency of polenta). Set aside. Grease a 9 inch loaf pan with some shortening, and sprinkle in the granulated sugar-cinnamon mixture, shaking to coat bottom and sides of pan. Shake out excess. Sift the cornstarch, tapioca and chickpea flours before measuring. Pour into a bowl and add the xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice, and mix. Then sift the dry ingredients one more time; set aside. Peel and core the apple, and chop finely (1/4 inch pieces).
In the large bowl of an electric mixer, cream the shortening until smooth. Add the light brown sugar, beating continuously. Add the eggs one at a time, combining well after each addition. Beat in the soy yogurt. With the mixture on low speed, gradually add the sifted dry ingredients. Remove; stir in the apple and grated lemon zest, and then fold in the ground pecan-sugar mixture. (At this point, the mixture will be very thick and heavy). Pour into the prepared pan, smooth the top, and let stand about 10 minutes. Bake in a pre-heated 325 degree oven approximately 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 10-15 minutes, then remove from the loaf pan and set on a serving dish. This is delicious when eaten warm! (Makes 1 loaf)
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