Post- Christmas Pancakes: Holiday Nog Edition

Due to circumstances beyond my control, I ended up with quite a bit of leftover holiday nog.

I love the taste of holiday nog – whether it tastes like eggnog or not, I wouldn’t know- but two cartons is a bit much for one person to drink. Naturally my mind turned to baking… and breakfast and scones and pancakes and muffins… and finally, came a new recipe! So, here they are, gluten-dairy-egg-soy-nut free holiday nog pancakes!

Holiday-Nog Pancakes (for 1… or two if they’re not very hungry)

INGREDIENTS:

  • 1/2 c. Brown rice flour
  • 1/2 c. Oat flour
  • 1/2 c. Sweet Sorghum flour
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Salt
  • 1 tsp. Ground cinnamon
  • 1 Tbsp. Oil (I used avocado oil.)
  • 1 tsp. Apple cider vinegar
  • 1 Tbs. Honey
  • 1 Tbs. flax seed
  • 3/4 c. Holiday Nog

*Note: I made a flax seed egg by letting it stand 5 minutes in 1-2 Tbs. water. However, the dough needed more help thickening, so I ended up sprinkling another 1/2 tablespoon on top. Next time, I will try just adding the flax seed and letting it gel in the pancake batter.*

DIRECTIONS:

Mix all ingredients in a medium-sized bowl snd stir until blended an few lumps.

Let the mixture stand to thicken. It should look about like this:

I added avocado oil to the skillet because it is not a strong-tasting oil, so it wouldn’t mask the flavor of the nog. Word to the wise, use a really good non-stick skillet so that you can use as little oil as possible. If you aren’t avoiding cooking spray, that would be best. Too much oil makes the edges a bit crumbly…

But they make good, thick pancakes nonetheless. I used a full 1/4 c. measuring cup to pour the pancakes into the skillet once it was to temperature (water droplets sizzle when dropped in pan). To help the pancakes rise, I cover for the first few minutes with a lid. I had more trouble with this recipe burning… maybe because of the extra sugar in the holiday nog.

This recipe made six pancakes and taste delicious!

Sixth pancake not pictured because I was already eating it…

Thanksgiving Pies for the rest of us: allergy friendly baking

‘Twas the night before Thanksgiving… happy baking!

Pumpkin filling (it’s setting, so we’re hopeful 😂): https://jessicainthekitchen.com/vegan-pumpkin-pie-gluten-free/

Apple pie filling: https://lexiscleankitchen.com/gluten-free-apple-pie/

Crust (used Earth Balance soy-free butter alternative): https://www.allergyfreealaska.com/perfect-gluten-free-pie-crust-pastry-vegan/

Grain-free Golden Chicken Tenders

For the summer, I’m really trying to limit my grain consumption, including rice and, tragically, scones.

I recently purchased chicken to begin re-introducing them to my diet. Since it’s also a day with a free afternoon, I decided to try grain-free fried chicken.

This recipe was quick, easy, and oh so good! Clean up is a breeze… unless turmeric gets on the counter. Don’t get turmeric on the counter.

Which brings me to my next point. Not only is this chicken grain, dairy, and egg free, it features the “Queen of Spices”: turmeric.

img_1586

And it’s tasty!

It makes everything yellow (including counters), hence the golden chicken.

This savory chicken would be great paired with asparagus, carrots, and lime cilantro rice… if you aren’t avoiding grains.

img_1598

Grain-free Golden Chicken Tenders

Ingredients:

1/8 c. Coconut flour

1/4 c. Almond meal/flour

1-1 1/2 tsp. coarse sea salt

1/2 tsp. Garlic powder

1/2 tsp. Onion powder

1- 1 1/2 tsp. Turmeric

Coconut oil (3 Tbs.)

1/2 cup almond milk

1 large raw chicken breast cut into 1/2 in. slices or 1 pound raw chicken tenders.

Directions:

  • Mix the flours and spices in a bowl and then pour onto a plate.
  • In a shallow bowl, pour almond milk.
  • Pour enough oil into a large skillet to cover the bottom. (Tip: Too much oil will make the chicken soggy, so watch for that. You can always add oil as you are cooking, if they start to stick.)
  • Heat skillet on med heat. Dip chicken tenders in milk, then in flour/spice mixture, coating on both sides. Place in skillet.

img_1575

Cook on medium to medium-high heat for about ten minutes on both sides, until the coating is crispy and internal temperature is 165 F. (Tip: if the chicken is cooked, but the coating isn’t crispy, increase heat to high to quickly get that crunch.)

Serve warm and enjoy!

img_1583img_1584

Monday Meal: Zucchini Noodles

1 cup zucchini noodles sautéed in 1tsp. grapeseed oil and 1-2 Tbs tamari sauce (gluten-free soy sauce). Allow noodles to caramelize a bit for extra flavor. (10-15 min)

Serve on top of 1/2 cup cooked white rice.

Delicious as a side dish or a quick lunch!

Baking Day: Spice Cakes

Which one is gluten free and which one isn’t?

Click here for delicious “regular cake” and cream cheese frosting recipe from Cooking Classy.

Click here for the equally tasty gluten, dairy, oil, soy, and egg free version from The Vegan 8 with my modifications.

Monday Meals: Spin on Pot Roast

img_0343

The chill of winter is almost out of the air here… although I’m told that there is a cold snap coming back.

Pot roast is one of my favorite dishes. For me, it’s comfort food that’s perfect for chasing away a cold, grey day. Also, the flavors are deep and full, which is something I miss on my restricted diet.

As a single working girl it is great for easy meal prep — and cost effective if I can get the meat on sale!

White potatoes are off the menu, as is beef broth (gluten!), so I changed it up a bit:

Pot Roast:

  • 2-3 lb. roast salt and paprika to taste
  • 3 large sweet potatoes peeled and cubed
  • 6-8 carrots peeled and chunked (I really add until the pot is full)
  • 2 parsnips peeled and cubed/chunked

Cooke in a crock pot on low heat for 8-10 hours or high heat 4-6 hours until internal temperature is reached.

When cool, separate into 5-6 containers for lunches for the week. Comfort food at work — can’t say no to that! :)

 

 

Rainy Day Pancakes

Rainy mornings call for pancakes. I wanted to experiment with different flours… trying to get in more fiber, iron, and protein while reducing carbs. After comparing flours, I decided to go with Almond (low carb, good fiber and iron, high fat), oat, and sweet sorghum (higher carb, low fat, good fiber and iron).

Almond Flour Compared to…

General purpose gluten free flour (which is still great for cakes, but I’m trying for “cleaner” baking).

Here were the oh-so-very delicious and filling results.

The recipe:

To make these nut free, use either sorghum or oat flour in place of the almond meal and coconut milk for the almond milk. Also watch the consistency of the batter. Extra milk might be needed with the nut-free version.

I used slightly less than three cups milk for the above recipe.

They bake up so nice and thick, even without a lid on the skillet.

Recipe makes about 18 4-5 inch pancakes. Serving size is pancakes. If you put syrup on them, you might want to go for 2 to start. These are super filling!

Here you can see me trying to figure out the nutrition facts:

Best as I can tell… without factoring in the less than 1tsp. Honey for each pancake, here are some basic facts:

For 3 Pancakes:

419 cal.

15.25 g. fat

60.3 carbs (about 20%)

8.6 g. dietary fiber (about 33%)

13 g. protein

22.7% daily iron

Easy to whip up, even easier to eat! 😋 Enjoy!