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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!


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


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!


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


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!


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


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


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


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


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.


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

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.


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!


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!


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?


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…


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


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


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


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


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).


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


Apple Pie

Today we have another case of “we found a new recipe, so let’s make one in every flavour combination possible”. ¬†You might remember us explaining this in another post not too long ago. ¬†Today, though, we are not talking about french toast. ¬†Today we are talking about one of our all-time favourite breakfasts that we make¬†at least once a week, and yet for some reason have failed to share it with you all! (Shame on us…:P)

The recipe we are referring to is a pancake in a jar! ¬†After the original peanut butter and banana version, we were pretty much hooked. ¬†We’ve been making every variation of this recipe that you can¬†possibly¬†think of, including, of course, our eggnog rendition. ¬†But that is only the tip of the iceberg! ¬†So in an effort to bring you up-to-date with our¬†slight obsession, we bring one of our favourite versions:


Apple Pie! ¬†Consisting of soft, sweet cooked apples, plump and juicy raisins, crunchy walnuts, and of course a fluffy “pancake” laced with ribbons of apple butter, this is an apple-pie lovers dream come true!


Of course, this also has plenty of cinnamon, too, but that goes without saying, doesn’t it?


So here’s the thing, if you love (or even just like) apple pie, love pancakes, and love breakfasts that can be done in the microwave in under 5 minutes, then you should probably go make this. ¬†It will change the way you look at mason jars, and probably have you dreaming up a million other flavours you could make. ¬†But if you’re short on ideas, don’t fear, because we’ve got a whole bunch more combos comin’ your way! ūüôā

Apple Pie Pancake in a Jar


Prep Time: 5 min
Cook Time: 5 min
Serves: 2


1 cup whole wheat flour
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1 tbsp almond butter
2/3 c. milk
1/2 tsp vanilla extract
1/2 c. apple butter
1 large apple, diced
1/4 c. raisins


In a medium-sized bowl, combine all the dry ingredients.  Add the almond butter, milk, and vanilla extract to the bowl and stir until everything is just combined.  Add the apple butter to the batter, and gently stir, just to swirl the apple butter in, but not to stir it in completely- you want ribbons of apple butter!

Dice up the apple into small pieces.  Mix the apples and the raisins together and divide evenly into the bottom of two medium-sized mason jars.  Divide the batter in half and spoon into the jars on top of the apple and raisin mixture.  Place in the microwave and cook on high for 4-5 minutes, or until the dough is firm to the touch.  Top with additional almond butter, yogurt, cinnamon, raisins, walnuts, ect. and enjoy!


Do you like apple pie?  What flavour of pancake-in-a-jar would you like to see us make?

Comfort Food at it’s Finest

It’s cold outside. ¬†Really really cold.

On Tuesday the temperature was -26 with wind chill, and you know what? It hasn’t gotten much warmer since then. ¬†In fact, when I saw that the temperature was only going to be -20 with wind chill today, I was actually¬†happy¬†about it! ¬†Do you see the problem here? It is¬†-20 and I’m happy that it’s gotten¬†warmer¬†than it was a couple days ago.

Neither Julie or myself have been running outside since Sunday.  There are very few things that will make either of us voluntarily go inside for a run, but bone-chilling temperatures are one of them.

On Tuesday night while I was waiting for the bus my toes got so cold they turned white.  You can be sure that I have been wearing double-socks every time I step outdoors since then!

So what does all this mean (besides a somewhat cranky Brittany)?

2 words, people: Comfort. Food.


Chicken pot pie falls perfectly into that category for me. ¬†It has been one of my favourite meals ever since I was a little kid. ¬†I think I even remember my brother and I making up a¬†song about chicken pot pie one night- yep, we were cool kids ūüėČ


Of course, traditional chicken pot pie is made with a pie crust, but to be honest, I’ve never been a huge fan of pie crusts. ¬†Don’t get me wrong, pastry has it’s place (especially when my Grandma makes it, of course :)) but in my opinion, chicken pot pie is¬†much¬†better topped with a tender, fluffy biscuit! ¬†Which is¬†precisely what was done here ūüôā


But the break from tradition doesn’t stop there! ¬†You see, we had this bulb of fennel leftover from our herb-crusted salmon salad the other day, and couldn’t figure out what we wanted to do with it (besides make another salad, of course), so I did a little research. ¬†Turns out, a popular thing to do with fennel is to pair it with apple. ¬†Long story short, we made an apple and fennel chicken pot pie. ¬†Boo-yah!


The great thing about this meal is that you can make the filling in advance, and store it in your fridge for a few days until you’re ready to throw it in the oven. ¬†The biscuit topping comes together in minutes, so it makes this a snap to prepare for a week-night meal. ¬†And while this recipe make 2 personal-sized servings, it could easily be doubled (or tripled!) and made in one big pot for the whole family- all you’d have to do is adjust the cooking time.

So even though this is not a “traditional” chicken pot pie, I’m pretty confident that 8-year-old Brittany would give it 2 thumbs up, and when I get home in the evening after spending half and hour standing in the freezing cold waiting for the bus, 20-year-old Brittany is equally as enthusiastic- enough to maybe even bring back the chicken pot pie song…

Apple and Fennel Biscuit-Topped Chicken Pot Pie


Prep Time: 20 minutes
Bake Time: 20-25 minutes
Serves: 2


1 chicken breast, cooked and shredded
2 tsp olive oil
1/4 large onion, diced
1 clove garlic, minced
1 apple, diced
1 small fennel bulb, diced
2 stalks celery, diced
2 tbsp flour
1 tsp rosemary
1 tsp thyme
pinch of salt
2/3 c. milk of choice (unsweetened)
2/3 c. vegetable stock
1 tsp dijon mustard

For the Biscuit:

1/2 c. whole wheat pastry flour
1/2 tsp baking powder
pinch salt
1 tsp rosemary
1 tsp thyme
1 tbsp + 2 tsp coconut oil NOT melted (or margarine)
2 tbsp vegetable stock
2 tbsp apple juice


Heat the oil in a large pan over medium heat.  Add the onion and garlic and cook, stirring frequently, until onions are softened. Add the apple, fennel, and celery and cook for another 2-3 minutes.  Add the flour, rosemary, thyme, salt and pepper and continue cooking for another 2-3 minutes.  Slowly add the milk and vegetable stock, stirring as you pour it in.  Stir in the dijon mustard.  Bring to a boil, then turn the heat to low and simmer until the mixture is thickened slightly (this should only take 3-4 minutes).  Remove from the heat and stir in the cooked and shredded chicken.  At this point, you can place the entire mixture in a sealed container in the fridge if you plan on making the pies later.

When you’re ready to make the pies, divide the chicken mixture evenly between two large ramekins. ¬†Preheat the oven 400F (200C).

To make the biscuit topping, whisk together the flour, baking powder, salt and herbs.  Using a pastry cutter or 2 butter knives, cut the coconut oil into the flour mixture until it resemble course crumbs.  Slowly pour in the apple juice and vegetable stock, stirring as you pour, until the entire mixture is smooth and everything has been moistened.  Divide the dough in half and spread each half over top of the chicken filling.

Place on a baking sheet (to catch any spillage) and bake for 20-25 minutes, or until the biscuit is golden-brown on top.


What are your favourite winter comfort foods?

Apple Butter

How does your family organize grocery shopping?

At our house, we keep a list.

The way it works for us, is if someone in the house uses up the last of something, or decides there is a particular food/product that he or she wants, that person is responsible for writing it on the list. ¬†This way, we can keep track of everything we need/want to get, so we don’t forget anything when we go grocery shopping.

Another reason is because it is often our dad who does the grocery shopping, so if Julie and I don’t write down a lot of the stuff we need, he’d never think to buy it. (sometimes we request a few somewhat out-of-the-ordinary ingredients!)

Not that Julie or I have a problem with grocery shopping. ¬†Actually, we both kinda like it, but often our dad will go in the evening when there’s less people at the store, and that’s often when we are at work.

Usually, our dad sticks to the list as written, but sometimes, he comes home with a few surprises.  To our delight, he came home the other day with apple butter!

I don’t know if you’ve ever had apple butter, but you definitely should! It’s¬†to die for. Think apple sauce, but waaaay more luxurious! ¬†The brand he bought is called Wellesley, and it is probably some of the best I’ve ever tasted! ¬†It is made in Ontario from local apples, and has no added sugar or preservatives! ¬†You can be sure when apple season hits, we’ll be making our own version of this stuff!

Anyways, as soon as we saw it we instantly had a million ideas going through our heads as to what we could make with it.

And tofu seemed like a good option! ūüôā

Smokey apple butter tofu, to be precise.

Sweet, a little salty and a little smokey, this tofu was delicious!  We ended up serving it over spinach salad with an apple butter balsamic vinaigrette (recipe for that will be up soon!), which made for a very healthy, very yummy lunch.

We baked our tofu, but I’m sure this would be delicious grilled or pan-seared, too! ¬†As long as it’s a little crispy, you’re good to go ūüôā

Julie and I actually licked our plate clean, this was so good! ¬†I think my dad bought the jar of apple butter on Friday night, and it’s already getting close to empty! ¬†Looks like another trip to the grocery store will be in the near future… ūüėČ

Apple butter on tofu.  Do it.

Smokey Apple Butter-Baked Tofu

Prep time: 45 min

Bake Time: 20 min

Serves: 2


1/2 block firm or extra-firm tofu, pressed

2 tbsp apple butter

1 tsp soy sauce

3 drops liquid smoke

1.5-2 tbsp water

1 tsp apple cider vinegar


Slice tofu into desired size.

Combine all marinade ingredients except water in a small bowl.  Add water gradually, until the marinade reaches your desired consistency.

Place tofu chunks/slices in a freezer bag and pour in the marinade.  Very gently toss the tofu around in the bag until each piece is evenly coated.  Allow to marinade for at least 30 minutes.

Preheat the oven to 350C

Place tofu pieces on a single layer on a baking sheet and bake for 10 minutes.  Flip each piece over and bake for an additional 10 minutes, or until the outsides are golden and crispy.


Have you ever had apple butter?  What is your favourite way to have tofu?

A Restaurant Review and an Excellent Summer Recipe!

Today, we were celebrating our 20th birthday (a month and a half early!) with our Mother. Having just retired from 33 years of teaching, our mom is moving out to Salt Spring Island, British Columbia, and we couldn’t be happier for her! She’s really excited to start this new chapter of her life, and we can’t wait to hear all about the adventures she is about to embark on.

To celebrate our birthday, we decided to try out a restaurant that we had never been to before: The Naked Sprout! It is a 100% vegan and partly raw restaurant located in Burlington, Ontario. We first heard about it when reading Angela’s blog, who spoke highly of it. She was definitely correct! This restaurant is seriously delicious! And the best part about the three of us going together? We get to try three items off the menu ūüėČ Sharing is caring!

Our mom ordered Pete’s Protein Bowl. Oh. My. Goodness. All three of us LOVED it! It was brown rice, tempeh, sweet potato, broccoli, sprouts, and a giant blob of hummus. It was so tasty, in fact, that we are going to re-create it at home! Expect a recipe ūüôā .

Brit got the Perky Pizza. This was a raw dish, with a carrot-flax crust and the chef’s daily creation on top. ¬†Today’s was a huge heaping of spinach, onions, grated beats, and sprouts all on a base of a tomato marinara sauce. Here we must mention the only thing that erked me (Julie) the entire time: Our waitress pronounced tomatoes to – MAT-oes. Mat, as in the thing you wipe your feet on, or the boys’ name. Drove. Me. NUTS! But the pizza was incredible so I’ll let it slide, not to mention the cute young chef cooking behind the counter ūüėČ .

Julie got the Twisted Tacos, also a raw meal. The shell was the same as the pizza “dough”, and the “meat” was made of sunflower seeds. The likeness to ground beef was uncanny! In the taco was also fresh tomatoes, avocado, and sprouts, served with cashew “sour cream” on the side. Yum yum yum!

Of course, we could not leave without having dessert! We shared a slice of the Pumpkin Spice Cheesecake. Oh my word was this good! One of the best cheesecakes I have ever had, and there was no cheese! This cheesecake was raw with no sugar and a nut crust (grain free!). To go along with that, we also shared the Mocha Mud Slide smoothie. It was also to die for! Made with half brazil nut milk and half chocolate chai tea, we were in heaven.

Long story short: If you live¬†close within a 100 mile radius of this restaurant, you MUST go! If you don’t, what better excuse to come visit southern Ontario? ūüėČ

On with the rest of today’s post, after having such a delicious lunch, dinner was under a lot of pressure. Problem? It’s one thousand million degrees out today. Solution? Gazpacho!

No ovens or stove-tops required! Served along with¬†barbecued¬†grilled cheese, and you’ve got the perfect winter-turned summer combination.

We’ve had a love-hate relationship with gazpacho. We see it in pictures, and it looks like it should be delicious, but every time we eat it, it tastes like cold soup that would be so much better if it were heated up! Until now. There are certain rules that must be followed in order to have a good gazpacho.

1. All ingredients must be fresh. (No canned tomatoes here).

2. You have to have a proper balance between acidic (ex. tomatoes) and sweet flavours (ex. apples) or it simply won’t work.

3. It has to be hot out, because if you make it went it’s cold, you’ll just sit there wondering why you’re eating cold soup on a cold day. Confused? So are we.

We wanted to take a classic winter comfort meal, tomato soup and grilled cheese, and give it a summertime makeover. So today’s gazpacho was tomato, with grilled cheese on the bbq. Throw in an apple for sweetness, cucumber for freshness, basil for spice and salsa for kick, and BAM you’ve got a winner!

BBQ= Summer. Doing the grilled cheese on the barbecue just made sense. To maintain the fresh factor, we forwent the traditional butter and brushed our bread with olive oil. We went to Whole Foods this afternoon and had this beautiful loaf of sourdough bread, so these grilled cheese are Extra-Old Cheddar, deli ham and spring mix (gotta get those greens!) on sourdough. Oh baby this was unreal! We are lovers of grilled cheese, this was on a whole new playing field.


So if it’s hot where you live, make this gazpacho. If it’s not…. crank the heat and make this gazpacho ūüôā .

Tomato Gazpacho and Barbecued Grilled Cheese

Serves: 6

Total Time: 10 min*


8 medium fresh tomatoes

2/3 large english cucumber

1 apple, peeled (any variety, we used Royal Gala)

1/4 large white onion

2 cloves garlic

3 sprigs fresh basil

2/3 c. salsa

2/3 c. vegetable stock

1/4 c. water

2 Tbsp Apple Cider Vinegar

1 tsp salt

Pepper, to taste.

1 extra tomato

extra 1/3 of cucumber

For the Grilled Cheese:

12 slices bread (we used sourdough)

Extra Old Cheddar Cheese (or any cheese you’d like!)

Deli Ham (optional)

Spring mix (optional)

Olive oil


Roughly chop all vegetables and place in a large bowl. Add all other ingredients and blend with a hand blender until somewhat smooth, with a grainy texture and some chunks. Finely dice extra tomato and cucumber and stir into soup. Chill in the fridge for at least half an hour before serving. Top with sweet relish, if desired.

For the Grilled Cheese: Pre-heat barbecue to medium heat.  Spread outsides of bread with olive oil.  Place cheese and desired fillings on one slice (olive oil side out!) and top with second slice (again, olive oil side out!).  Place on grill, flip once toasted, golden with grill marks.

*Does not include chilling time for the soup.

– twosaucysisters

Do you like gazpacho?

What’s your favourite meal to beat the summer heat?

Snack Attack

Several years ago, we saw a McDonalds billboard that said “Dinner is a long way from lunch”. We heartily agree! It was an advertisement for their snack wraps.

Different ad, but we still agree!

We’ve never actually had a McDonalds snack wrap, seeing as we don’t go there¬†often¬†ever. ¬†But we do enjoy snacking, and believe that healthy snacks are an important part of the diet. ¬†It¬†is¬†a long way from lunch to dinner, and who doesn’t love snacks? Having a healthy snack in the afternoon can help to prevent you from over eating in the evening, as well as provide you with some good nutrition.

The easiest way to have healthy snacks is to prepare in advance. ¬†We like to make a bunch of healthy snacks that we keep in the fridge that we can throw in a lunch bag/pop into our mouths as we head out the door! ¬†They’re also great if you’re having a “hungry day” and need an extra little boost.

So we bring to you: Mini Muffins. Easy to throw into a bag and bring along, easy to toss in your mouth¬†snack hole while you’re out and about, and a great little whole grain treat to tie you over until dinner!

Cute little muffins!!

We’re calling these “everything” muffins, because they have a little bit of a lot of stuff in them. ¬†With the chai spices and whole wheat flour, these little guys are big on flavour and fiber, and are pretty cute to boot!

Chai Spiced Everything Mini Muffins

Makes: 24

Prep: 10-15min

Bake time: 14min


1 c. whole wheat flour

1/2 c. bran

1/2 c. oat flour

1 tsp baking powder

1/2 tsp. baking soda

1/2 tsp salt

1 tbsp sugar

2 tsp cinnamon

1/4 tsp each ginger, nutmeg, allspice, cloves

1/4 apple, diced

1/3 c. diced pineapple, no juice

1/2 peach, diced

1/3 c. grated carrot

1/3 c. raisins

1 tbsp oil

2 tbsp plain yogurt

3/4 c. milk

1 egg

1/2 tsp vanilla

1 tbsp honey


Preheat oven to 350C.

Mix all dry ingredients.

In  separate bowl, combine wet ingredients.  Add to dry.

Stir in raisins.

Spoon batter into 24 prepared min muffin tins.

Bake for 14-15 min.


What do you like to have for snacks during the day?