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Gluten Free Pancake Crash Course

So now that you’ve had this container of gluten-free flour mix sitting in your cupboard for the better part of a month, are you ready to do something with it?

That’s right, after yet another (and even longer) blogging hiatus, we have returned and this time we come bearing gifts…

And by gifts we mean pancakes, of course!

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Because here at Two Saucy Sisters, we believe that thick, fluffy pancakes should be accessible to everyone- including our gluten-free friends! ūüôā

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We decided to go with a basic, plain pancake recipe here to allow you guys to have some fun with it and add whatever you want to them. ¬†Chocolate chips, blueberries, cinnamon and raisins, or maybe for the more adventurous you want to try adapting some of our other pancake recipes- how about banana nut? Strawberry Shortcake? ¬†Pumpkin Gingerbread? ¬†Or why not Chocolate-Banana Upside Down pancakes? ¬†Are you drooling yet? ūüėČ

Of course, we couldn’t just have plain pancakes for breakfast (where’s the fun in that?) so, in the spirit of Fall, we topped ours with a little pear-apple concoction!

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Cinnamon, pears, apples, raisins and a splash of maple syrup goes a looong way, people!

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But before you go running to your kitchen to make these, let’s have a little chat about gluten-free baking. ¬†Well, okay, we suppose making pancakes isn’t exactly baking, per se, but it’s close enough, in our opinions!

The main thing to remember when adapting a recipe to use gluten free flour is that different types of flours have different liquid-holding capacities, so always cut back on the liquid by at least a third, then gradually add liquid in until you’ve reached the consistency you want. ¬†Which leads us to rule #2: when using gluten-free flour, your batter should be thicker than when using standard white or whole-wheat flour. ¬†This is especially true for pancakes if you want them to be thick and fluffy, which is obviously what¬†everyone¬†wants in a good pancake!

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Lastly, you will notice that we added a bit of coconut flour to the batter. ¬†This is not¬†entirely¬†necessary (in fact, our first trial didn’t use it) but it really does help make the pancakes thicker and fluffier. ¬†If you`re worried about a coconutty flavour, fear not because the small amount we’ve added doesn’t change the taste one bit! ¬†Coconut flour is also really easy to find (in Canada you can get it at the Bulk Barn). ¬†But if you decide to leave it out, you may want to cut back on the liquid slightly.

Anyways, now that you’ve been given a crash-course on gluten free pancake making, we hope you enjoy our recipe, and have fun adding all sorts of yummy add-ins to them! ūüôā

Gluten-Free Basic Pancakes

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. High-fibre gluten-free flour blend
2 tbsp coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg, beaten
1/2 c. milk of choice (add more if necessary)
1/2 tsp vinegar
1 tbsp maple syrup or honey
1 tsp vanilla extract

Directions:

Pre-heat a non-stick skillet or pancake griddle over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  Combine the wet ingredients in a separate, small bowl.  Add the wet ingredients to the dry ingredients and stir until just combined.

Drop spoonfuls of batter onto the pan (we found these worked better if we made them a little smaller). ¬†Once you see bubbles start to form and the edges begin to cook, flip and cook for another 2-3 minutes. ¬†Keep warm while cooking the remaining batter. ¬†Top with fruit, maple syrup, nuts, or whatever else you’d like! ¬†(Our recipe for the apple-pear “sauce” is below!)

Apple-Pear “Sauce”

1 apple, diced
1 pear, diced
1 tbsp corn starch or arrowroot flour
1 tsp cinnamon
3 tbsp raisins
1 tbsp maple syrup
1/4 c. water

Directions:

Add all ingredients except water to a small pot and stir to combine.  Add the water and bring to a boil.  Cook on high for 2-3 minutes, stirring frequently.  Turn the heat to low and simmer, stirring every couple minutes, until the apples and pears are cooked and the sauce has thickened.

~twosaucysisters

Have you ever tried adopting a recipe to be gluten-free?  What was challenging about it?

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Meatless Monday and More Granola

Hey everyone!

So today marks week 2 of the blueberry edition Heather’s Meatless Monday party, which requires us not to make a¬†new¬†recipe with blueberries, but to choose one of the other participant’s recipes to make.

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With¬†so many¬†amazing-looking recipes, it was really hard to choose one! ¬†Since we went the sweet route last¬†Monday, we decided to make a more savoury blueberry dish this time around. ¬†We still had a big bunch of cilantro left over from our salsa-making expeditions, and had just bought some fresh tomatoes at the grocery store, so when we saw Lindsay’s blueberry salsa¬†we knew it was meant to be!

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What a fabulous recipe! ¬†It had just the right amount of balance between sweet and savoury, and the perfect level of heat- and it came just in time since we had just run out of our own salsa ūüôā ¬†Thanks Lindsay!

And of course don’t forget to head on over to visit Heather at Better With Veggies¬†to check out what everyone else has been up to this week!

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Now on to the other half of this post! Which is, if you haven’t already deduced from the title, more granola!

Now when you read this recipe some of you might think¬†“wait a second- this recipe is almost the exact same as their banana tahini granola recipe!” ¬†And you’re right. ¬†It¬†is¬†basically the exact same, just with a few ingredient swaps. ¬†So yes, we admit it, this is a bit of a cop-out recipe, but when you find a formula that works, why change it, right?

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To be honest, we weren’t planning on giving you this recipe so soon after posting about our banana-tahini granola¬†(in hopes that you wouldn’t notice how similar they are ;)) but after mentioning it in yesterday’s post¬†and then¬†tantalizing¬†you with pictures of such a pretty-looking parfait, we felt we couldn’t hold out on you any longer…

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So yes, this granola is basically a copy-cat of our last granola recipe, but we think it’s equally as delicious, so we’re not too upset about that ūüôā

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So there you have it, folks- granola version 2.0- perfect for layering in an apple parfait, or just for eating by the handful ūüėČ

Apple Cinnamon Granola

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Prep Time: 10 minutes
Bake Time: 30 minutes
Makes: ~5 cups

Ingredients:

3 c. large-flake rolled oats
1/4 c. chopped walnuts
1/4 c. chopped almonds
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 c. unsweetened almond butter
2/3 c. unsweetened apple sauce
2 tbsp maple syrup
1 egg white
1/2 c. raisins

Directions:

Preheat the oven to 350C.  Line a large baking sheet with parchment paper.

In a large bowl, combine the oats, walnuts, almonds, cinnamon and nutmeg.  Stir until evenly mixed.

In another smaller bowl, whisk the apple sauce and almond butter together until smooth.  Add the maple syrup and egg white and mix until everything is fully combined.  Add the wet ingredients to the oat mixture and stir until everything is mixed and there are no dry spots left.

Spread the mixture evenly onto the prepared pan, pressing down slightly.  Bake for 15 minutes.  Remove from the oven and stir, breaking up the granola slightly, but leaving several large chunks.  Return to the oven and bake for another 10 minutes.  Remove from the oven again and stir the granola so that the darker pieces are moved to the bottom and some of the less-baked pieces are exposed.  Return to the oven for another 5 minutes.

Remove from the oven and allow to cool (it will get crispier as it cools).

~twosaucysisters

Do you have a go-to base recipe for anything that you like to use to make variations?

 

Simple Sunday: Apple Parfait

As we have said before, a really important part of healthy eating is healthy snacking! We don’t know too many people who can make it all the way from lunch to dinner (or breakfast to lunch, or dinner to bedtime…) without needing that extra something to tie them over until then.

Snacks should be quick, easy and not complicated. At the same time they should be enjoyable, tasty, and of course, nutritious! After all, every time you eat is a chance to give your body important nutrients. That being said, each time you eat should also be fun and exciting, right?

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Right! ūüôā

And it should be pretty, too, because pretty food tastes better! (and that’s a scientific fact!)

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Well, ok, that may or may not be scientific, but the proof is in the pudding apple parfait!

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Fresh, juicy and sweet apple chunks layered with creamy yogurt and crunchy granola, this snack was a snap to prepare and out-of-this-world delicious!

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We used plain yogurt mixed with vanilla and cinnamon, but you can use any flavour you want! (Apple – berry anyone?) Also, any granola will do just fine, pick your favourite! For our parfaits, we made an apple-cinnamon version of this granola¬†(recipe to come!). If you’re using store-bought granola, make sure you read the nutrition label to make sure it’s not too high in sugar (10g or more per serving), and watch for aspartame in sweetened yogurt.

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The process is simple: Assemble your ingredients, find a pretty glass and layer them up!

Enjoy! ūüôā

Apple Yogurt Parfait

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Serves: 2
Total time: 10min

Ingredients:

3/4 c. plain yogurt
1/2 tsp vanilla extract
1/2 tsp cinnamon

OR

3/4 c. of your favourite yogurt

1 apple
3/4 c. granola
cinnamon, for topping

Directions:

Core and dice your apple into small pieces.
If adding vanilla and cinnamon to your yogurt, mix them now.
In a tall glass, layer your ingredients starting with yogurt, then apples, then granola. Continue this pattern until all ingredients are used up.
Sprinkle cinnamon on top and enjoy!

~twosaucysisters

What are your favourite quick and easy snacks?

Apples to Apples

Has anyone ever played this game before?

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We never have, but it sounds like it could be fun! For those who don’t know, this is a type of word game. Players are given “red apple” cards, each with a noun or noun phrase on them, and the judge chooses a “green apple” card, which contains an adjective. The judge puts this card face up on the table for the players to see, and then each player chooses one of their red apple cards that they think best matches the green apple card and puts it face down. The judge shuffles the red apple cards and reads them, deciding which card matches the green apple card the best. The point is for the judge to choose the match that is “most creative, humorous or interesting”.

So…. what does this game have to do with today’s post?

Absolutely nothing! Except that today’s post has apples in it. ūüôā

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Hmm… what’s the best adjective to describe this breakfast?

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Decadent? Delicious?

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Cinnamon-juicy-apple-and raisin-filled-awesome?
(For some reason we don’t think they have that one in the game, but if they did it would win for best match!)

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Another good way to describe it is healthy. And maybe sneaky too, because if you ever made this for someone, they would never guess that it’s good for them! ūüėČ With whole wheat bread, apples, low-fat milk, ¬†and high-protein cottage cheese and egg whites, this dish has got a lot going for it!

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But who needs adjectives? We’ll let the photos speak for themselves. ūüôā

Apple Cinnamon Stuffed French Toast

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Prep time: 15 min
Cook time: 5 min
Serves: 2

Ingredients:

2 slices of your favourite whole wheat bread, approx. 1 inch thick.
6 egg whites (or 3 eggs)
2 tbsp sugar-free apple butter Apple Butter (store-bought or home-made)
3 tbsp milk of choice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp vanilla

Filling:

1/2 medium sized apple,very  thinly sliced
1/4 c. raisins
1 tsp water
cinnamon and nutmeg, to taste

For the cream:

1/3 c. cottage cheese
1/4 c. apple butter
1/2 tsp vanilla extract
water as needed (we used approx. 2 tbsp

Directions:

Slice your bread into 1-inch pieces, then slice into the centre of each bread slice, making a pocket for the apples, without cutting all the way through.
In a bowl, combine the apple slices, raisins, cinnamon and nutmeg and water and microwave for 1-2 min or until apples are soft. Drain off excess liquid and stuff the apple raisin mixture into the pockets of the bread.
Preheat a non-stick frying pan or pancake griddle over medium-high heat.  Spray with cooking spray.
In a wide, shallow dish, combine egg whites, milk, apple butter, spices and vanilla. Soak both sides of each bread slice and place the bread on the preheated pan.  Cook for 2-3 minutes, or until the bread turns a nice golden brown, then flip and cook for another 2-3 minutes.

While the bread is cooking, put all the cream ingredients in a blender or food processor and process until smooth, adding water slowly until you reach the thickness you desire.

Optional:  Dice the other half of the apple and cook in a little bit of water for topping.

~twosaucysisters

Have you ever played Apples to apples?