It's been a long time since I've posted a new recipe. So sorry. Things have been 'nutty' here (pun intended) and I've stuck with the tried and true stuff.
But nonetheless, I had some time for experimenting this morning. Potatey loved these. They make for very flexible crepe-like pancakes, I may try making "jelly rolls' out of the left-overs.
1/2 cup Potato Starch
1/4 cup Hazelnut flour
1/4 cup Cherrybrook Kitchen Gluten-Free Pancake & Waffle Mix
1 tbs Cocoa Powder
1 tbs Cane Sugar
1/2 tsp baking soda
3 tbs Sunflower Oil
1/2 cup Apple Sauce
1 1/2 cup Water
Mix all ingredients in a large mixing bowl. Stir ingredients together well. Will make a fairly thin batter.
Heat up griddle.
Pour batter on hot griddle - I have a small sauce ladle that I fill up about half.
Batter is thin and runny, so pour out slowly. Pancakes do set up quickly.
Serve hot, but make great 'sandwiches' for lunch and dinner too.
Showing posts with label potato based dish. Show all posts
Showing posts with label potato based dish. Show all posts
Thursday, January 22, 2009
Thursday, September 11, 2008
Easy Mashed Potatoes
Easy, quick and yummy
Potatoes is one of the starches in our 7 day rotation. I try to stay with the Yellow Yukon potatoes as much as I can (if my very fuzzy brain serves me right, I think that particular potato *species* has a fairly low oxalate content).
Skin 6 to 7 medium sized Yellow Yukon potatoes
Half, and then quarter, and boil them in water until they are soft and easily break apart when you stick them with a fork
Drain most of the cooking water of the potatoes, but leave a little
Mash them up (you'll use that little bit of cooking water you left to make a smooth mixture)
Add olive oil, salt, pepper and parsley to taste.
These mashed potatoes also make a great base for Shepard's Pie. Yes, THAT will be a separate recipe post...(oh, I am SUCH a tease..)
Potatoes is one of the starches in our 7 day rotation. I try to stay with the Yellow Yukon potatoes as much as I can (if my very fuzzy brain serves me right, I think that particular potato *species* has a fairly low oxalate content).
Skin 6 to 7 medium sized Yellow Yukon potatoes
Half, and then quarter, and boil them in water until they are soft and easily break apart when you stick them with a fork
Drain most of the cooking water of the potatoes, but leave a little
Mash them up (you'll use that little bit of cooking water you left to make a smooth mixture)
Add olive oil, salt, pepper and parsley to taste.
These mashed potatoes also make a great base for Shepard's Pie. Yes, THAT will be a separate recipe post...(oh, I am SUCH a tease..)
Monday, September 8, 2008
Easy Pancakes
Another quick mix that I like to use is Cherrybrook Kitchen's Glutenfree Pancake Mix (my local Shaw's carries it.. they have a pretty decent allergen-free groceries section.. not in the least due to the vocal praise of yours truly when the first products appeared on the shelf in this store).
The pancakes resulting from this mix are very fluffy and very stackable. Salamander still remembers his pre-dietary changes jaunts to our local IHOP (kid has a memory like a copper pot) -and the first thing out of his mouth when I plopped these pancakes in front of him was "Oh man, it's an IHOP pancake stacker!!!" Now mind you, he hasn't seen an IHOP from the inside in 4+ years!!!!
The ingredients are
White rice flour, evaporated cane juice, potato starch, non-aluminum (very important to us) baking powder, tapioca starch, all natural vanilla flavor (yeah, some Feingold kids have trouble with even the all natural flavors - salicylates; I think I read somewhere that all natural flavors also contain glutamates), sea salt, xantham gum
I use Pacific Brand Original Almond Milk as my milk sub (yes, that one contains soy lecithin.. this particular soy derivative is not an issue for us TG ; believe me, I tested it very carefully). But you can use any milk sub you like I would think. Other things you'll need to add are a little oil and some vanilla.
Serve with agave syrup. Yum, Yum.. Salamander usually eats them faster than I can bake them
(Potatey doesn't care much for these pancakes - he likes my *home grown* potato flour pancake recipe better.. I'll post that one as soon as I have more time)
The pancakes resulting from this mix are very fluffy and very stackable. Salamander still remembers his pre-dietary changes jaunts to our local IHOP (kid has a memory like a copper pot) -and the first thing out of his mouth when I plopped these pancakes in front of him was "Oh man, it's an IHOP pancake stacker!!!" Now mind you, he hasn't seen an IHOP from the inside in 4+ years!!!!
The ingredients are
White rice flour, evaporated cane juice, potato starch, non-aluminum (very important to us) baking powder, tapioca starch, all natural vanilla flavor (yeah, some Feingold kids have trouble with even the all natural flavors - salicylates; I think I read somewhere that all natural flavors also contain glutamates), sea salt, xantham gum
I use Pacific Brand Original Almond Milk as my milk sub (yes, that one contains soy lecithin.. this particular soy derivative is not an issue for us TG ; believe me, I tested it very carefully). But you can use any milk sub you like I would think. Other things you'll need to add are a little oil and some vanilla.
Serve with agave syrup. Yum, Yum.. Salamander usually eats them faster than I can bake them
(Potatey doesn't care much for these pancakes - he likes my *home grown* potato flour pancake recipe better.. I'll post that one as soon as I have more time)
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