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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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Just Peachy!

It’s August in Ontario. Know what that means?

Peach Season!

One of our absolute favourite times of year, especially living in an area that is well known for the peaches that grow here. We even have a festival specifically for them, where they serve the world’s best (yes, we said it) peach sundaes. In fact, the peaches here are¬†so good¬†that we¬†only¬†eat peaches this time of year. To buy some overpriced ¬†picked-way-before-it’s-ripe peach that’s shipped thousands of miles and isn’t even that good of peach would be doing this magnificent fruit such injustice!

No, we will only eat fresh Ontario Peaches. Call us princesses, we don’t care!

We’ve made Peaches and Cream Baked Oatmeal, Fish Fingers with a Peach Dipping Sauce, a Peach Blondie Breakfast Parfait, Peach Pancakes a La Mode, Peach Raspberry Overnight Oats, Peach Salsa, Peach-Tomato Chutney¬†and so much more! But for today’s post, we thought we’d play up the sweeter side of a peach…

DSCN6329So we made Peach Crumble Bars!

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Using an old date square recipe, we came up with a healthy treat that’s not only delicious, but actually stays together!

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Now don’t get us wrong, they are still Peach¬†Crumble¬†bars, meaning the crumb topping can get a little messy. Unlike many date square recipes we come across, however, they are not dry or overly sweet.

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This recipe took more than one trial to get right, and frankly, we’re proud of the results! The first time we made them, they were a little too salty and just a tad on the dry side – neither of which stopped our family from gobbling them up anyways! We knew that with just a couple minor tweaks here and there, they would be perfect!

DSCN6319So go buy yourself some fresh, local peaches and celebrate the season with a peachy treat! ūüôā

Peach Crumble Bars

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Prep time: 20-30min
Bake time: 30-35min
Makes: 12 bars

Ingredients:

6 ripe, medium sized peaches
2 tbsp honey

1 1/2 c. whole wheat flour
1/2 c. ground nuts (we used almonds and walnuts)
2 c. oats
1/2 tsp ground cloves
1/2 tsp salt
1/3 c. + 1tbsp honey or maple syrup
1/2 c. + 1 tbsp coconut oil

Directions:

Pre-heat oven to 350 F.
Peel and slice the peaches. Toss with honey and set aside.
In a large bowl, combine all dry ingredients. Melt the coconut oil and combine with honey or maple syrup. Mix into the dry ingredients until there are no dry patches and you have a somewhat crumbly mixture.
Remove 2 cups of the crumble mixture and set aside.
Spread the remaining oat mixture in the bottom of a greased 9X9inch square baking pan. Using the back of a lifter/spatula, press the mixture firmly into the bottom of the pan. Pour the honeyed peaches over the top and spread evenly across the pan. Take the reserved 2 cups of oat mixture and sprinkle it evenly over the top.
Bake for 30-35min, or until the crumb begins to turn a golden brown.

~twosaucysisters

What’s your favourite way to enjoy fresh peaches?

**ps- we will be away all this week at Cross Country Training camp, so we apologize in advance if we do not respond to any comments/questions right away, we will be sure to read them as soon as we return!  Have a great week everybody!

Clusters of Awesome

Banana and peanut butter is a classic combination.

But there is another. ¬†It is lesser-known, but not any less delicious! ¬†That’s right- there is something else that is equally as delicious as peanut butter and banana.

So what is this magic combination?  Banana and tahini.

Since we started reading food blogs, we have been introduced to many new and wonderful ideas, and the banana-tahini combo definitely makes the list of the top 10 (if we were to make one, that is..).

Unfortunately, we cannot remember on what blog we first heard about putting these two ingredients together, so if you are a food-blogger and have ever mentioned about eating banana and tahini at the same time, feel free to take credit for introducing this idea to us ūüôā

For those of you who don’t know, tahini is sesame seed paste. ¬†It’s kind of like peanut butter, except its made with sesame seeds instead (it also has no sugar or salt added to it). ¬†It’s a very common condiment in middle-eastern cooking, and is a major ingredient in hummus. ¬†It can be found in pretty much any grocery store, and has a mild, nutty flavour.

We could go on all day about how delicious and versatile tahini is, but today we’re actually here to talk about granola:

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You see, the other day we decided we wanted to make granola.  We had some ripe bananas that we wanted to use up, so our first thought was to make peanut butter-banana.  But then we decided that we wanted to try something a little different-and thus banana tahini granola came to be!

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We really can’t say enough about this granola! ¬†There’s a slight sweetness from the banana that’s balanced¬†perfectly¬†with the nuttiness of the tahini. ¬†If you’ve never had tahini before and you’re a little hesitant to try it, this is the perfect recipe to start with! ¬†The tahini flavour is very mild in this granola- almost an after thought, really.

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In fact, if you didn’t know there was tahini in the granola, you probably wouldn’t guess that it’s there. ¬†You’d just be wondering why this granola tasted¬†so ridiculously delicious. ¬†Then you would just accept it, and go on blissfully eating it by the bowl-ful. ūüôā

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There is also one other very important thing that we must mention about this granola. ¬†It has the best. Clusters. Ever. ¬†The secret? ¬†An egg white! ¬†One¬†single¬†egg white. ¬†Add it into the mix, and you’ll get those hearty clusters that are so highly coveted when making homemade granola!

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Would you just¬†look¬†at those clusters? ¬†No need for a bunch of oil or sugar- because we don’t know about you guys, but when we have granola, we want to eat entire¬†bowlfuls¬†of it! ¬†Stuff it full of sugar and oil and suddenly that becomes a not-so-healthy idea. ¬†That being said, we didn’t add a tonne of sweetener to this, so if you’d prefer you can feel free to add a little more if that suits your taste ūüôā

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So please do yourself a favour and go make a batch of this granola.  Then eat a bowl full of it.  In fact, you may even want to make a double-batch, because it is that good.

Banana and tahini- seriously, people.

Banana Tahini Granola

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Prep: 10 minutes
Cook Time: 30 minutes
Makes: approximately 5 cups

Ingredients:

3 c. large-flake rolled oats
2 tbsp sesame seeds
1 tsp cinnamon
1/4 c. chopped walnuts
1/4 c. chopped almonds
1 medium banana, mashed
1/4 c. tahini
2 tbsp maple syrup
1/4 tsp vanilla extract
1 egg white

Directions:

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

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

In another smaller bowl, whisk the banana and tahini together until smooth.  Add the maple syrup, vanilla extract 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

Have you ever tried banana and tahini?  What is your favourite kind of granola?

Brancakes!

WARNING: You are about to be vented at. So we haven’t been around all week (see our last post) because we haven’t been able to add any pictures to our blog. Every time we tried to add them to a post, a message would come up telling us they were too big. Apparently wordpress doesn’t have anyone who you can actually contact and ask about problems such as this, so we were left to our own e-illiterate devices. After several days, trying several different things, we finally discovered our problem. We had simply run out of space! We know, we know,¬†duh!¬†Honestly, that may be completely and entirely obvious to some, but we’re food-people, not website-design, computer people. Long story short, we purchased 10GB (that’s¬†gigabytes, we don’t know what that means, either) of space, and now we can finally share our backlog of recipes with you all!

Thank you for bearing with during this incredibly frustrating time! Without further ado, today’s (or more like last Sunday’s) post!
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You know what one of our favourite kinds of muffins are?

Bran muffins!

Blueberry bran, blueberry-cranberry bran, raisin bran, apple-bran: you name it, we love it!

And you know what else we love?

Pancakes!

Oh wait, you already knew that ūüôā

But of course it was only a matter of time before we combined the two, and came up with brancakes!

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Bran pancakes- Brancakes! ¬†Just wait, people- it’s gonna catch on ūüôā

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Cinnamon-raisin brancakes with cinnamon syrup- an amazingly delicious and healthy breakfast ūüôā ¬†And you know what makes these brancakes so awesome? ¬†The bran!

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Ok, so maybe that was kind of obvious- without the bran these wouldn’t be brancakes, now would they? ¬†Of course not- and they also wouldn’t soak up the cinnamon-infused maple syrup like a giant sponge!

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So… breakfast sponge cake? ¬†Hmmm, nah- we like brancakes better ūüôā

Cinnamon-Raisin Brancakes

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

Ingredients:

1/3 c. whole wheat flour
1/3 c. bran
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/3 c. milk of choice
1/3 c. apple juice
1 egg
1/4 c. plain yogurt
1/4 tsp vanilla extract
1/3 c. raisins

Syrup:

2 tbsp maple syrup
1/2 tsp cinnamon

Directions:

Preheat a pancake griddle or non-stick skillet over medium-high heat.  Spray with cooking spray.

In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl, combine all the wet ingredients.  Add the wet to the dry along with the raisins.  Stir until fully combined.  Drop spoonfuls of batter onto the griddle and cook for 2-3 minutes, or until bubble start to form and the edges begin to cook.  Flip and cook for another 2-3 minutes. Continue until all the batter is used up.

For the syrup:  Add cinnamon to the maple syrup and stir until the cinnamon is mixed into the syrup.  Drizzle over pancakes.

~twosaucysisters

When Winter Bites

Last weekend was beautiful.  The sun was shining and it was 11 degrees oust side.  In fact, it was so nice that we were cooling down after our race in shorts and t-shirts!

This weekend? ¬†It’s cold and snowy. ¬†Can we have last weekend back, please?

Oh well, all good things must come to an end, I suppose. ¬†And when old man winter comes knockin’, there’s only one thing you can do…

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Make warm, comforting desserts, of course! ūüôā

Warm and comforting desserts come in all shapes and sizes, but today we decided that single-serving apple crisps were just what we needed to chase out the cold.

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These little apple crisps are great for a number of reasons:

1. They’re a snap to prepare- just a few minutes in the microwave and a quick hit under the broiler and they’re all yours!
2. They require only 7 ingredients (if you count water as an ingredient), most of which you probably have in your kitchen right now.
3. They require no special equipment whatsoever.
4. They’re healthy (are you surprised?)

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Did I mention that they’re packed with tender cooked apples and plump juicy raisins that have been coated in a generous helping of cinnamon and nutmeg, and topped with a sweet and crispy oat crust?

Oh, and they’re delicious ūüôā

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Old Man Winter, do your worst.

Single-Serving Apple Crisp

Prep: 5 min
Cook: 6 min
Serves: 2 (can easily be halved and made for 1)

Ingredients:

1 apple, cored and diced (we left the peel on)
2 tbsp raisins
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp water

1/3 c. rolled oats
2 tbsp date paste or maple syrup (or a combination of both- we used both)
1 tbsp walnuts (optional)

Directions:

Toss your diced apples and raisins in the cinnamon and nutmeg.  Separate into two small ramekins and add the water to each ramekin (this is to help steam the apples).  Microwave on high for 1 minute.

Preheat your broiler to 500F

Meanwhile, mix the oats with the date paste or maple syrup until fully combined.  Divide the oat mixture evenly on top of each ramekin.  Put back in the microwave for 3 minutes.

When the ramekins are done in the microwave, top with walnuts (if using) and place on a cookie sheet.  Place under the broiler for 2 minutes, watching carefully so that they do not burn! The oats should be browned and slightly crispy.

Remove from the oven and allow to cool for a few minutes.  Top with yogurt, banana soft serve, frozen yogurt, or ice cream, if desired.

~Brittany@twosaucysisters

How do you fight off the winter chill? ¬†We also enjoy soups, stews, oatmeal, hot chocolate, tea, coffee, lates… you get the picture! ūüėČ