Month: October 2014

Double Apple Cinnamon Pancakes (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

Nothing say fall like the taste and aroma of cinnamon and apples cooking! My husband and I were walking through the applefest in our town last weekend. The aroma of apples and cinnamon were everywhere! My husband, not having any of my food issues bought many wonderful baked apple treats. When we got home I immediately took out some Upside Down Apple Caramel Cake from my freezer. Delicious!

Sunday morning I decided that I had to whip up a batch of my Apple Cinnamon Pancakes and add a lovely warm Apple Maple Syrup for the top. This is the ultimate in apples and cinnamon! Try them together or separately.

Double Apple Cinnamon Pancakes

Double Apple Cinnamon Pancakes (Gluten Free/ Dairy Free/ Vegan/ Egg Free/ Refined Sugar Free)

Pancakes:

1/2 c. gluten free flour mix

1/2 c. sorghum flour (or 1/2 c. more of gluten free flour)

1/2 c. ground flax

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. xanthan gum

3 tsp. ground cinnamon

2 Tbsp. coconut oil plus a little extra for cooking (or other mild oil)

2 c. milk alternative (I use coconut milk)

1 Tbsp. lemon juice

2 c. grated apple ( I used gala and kept on the skins)

Apple Maple Syrup:

2 c. apples- peeled and diced (I used two gala)

1 Tbsp. coconut oil

2/3 c. maple syrup

2 tsp. ground cinnamon

To make Pancakes:

In a small bowl whisk together flours, flax, xanthan gum, baking powder, baking soda and cinnamon. Set aside.

In a medium size bowl stir together coconut oil, milk alternative, lemon juice and grated apple. Add in dry mixture and stir thoroughly.

Put 1/2 tsp. coconut oil in skillet that is on medium heat. Laddle in approximately 3 Tablespoons of pancake batter onto hot skillet, flattening batter slightly.

Cook approximately 3 minutes on first side or until top is covered with bubbles, then carefully flip over pancake cooking another two minutes. Add more oil as needed.

Makes approximately 8 pancakes. Pancakes freeze well.

To make Apple Maple Syrup:

In an medium size pan over medium low heat melt coconut oil and add diced apples and cinnamon. Let simmer approximately five minutes stirring occasionally.

Vegan Double Apple Cinnamon Pancakes

For more great breakfast ideas:

Strawberry Rhubarb Pancakes

Healthy Chia Seed Cereal

Sweet Potato Bacon Hash

Spiced Apple Grainfree Scones

Shared On: Real Food Recipes, Mix It up Monday, In and Out of the Kitchen, Fat Tuesday, The Southern Special, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Healthy Vegan Fridays, Waste Not Want Not

 

Quick and Easy Pork Loin Roast (Gluten Free/ Paleo)

Some days, especially during the week, you think “No I can’t make a roast because I don’t have the time.” This recipe will change that for you. In an hour you can have a great roast dinner on the table for your family to enjoy! You can even cut up veggies and roast them right next to your meat for a completely fabulous dinner!!

I show how it’s done on the bbq, but I have also made it several times in the oven.

Quick & Easy Pork Loin Roast

Quick and Easy Pork Loin Roast (Gluten Free/ Paleo)

1-2 2 lb. half pork loin roasts

3 Tbsp. spice mix or spice mixture of your choice

Rub spice mixture all over roasts. Place meat onto preheated bbq on medium high or skillet on medium high. Cook on each side for approximately 3 minutes.

Pork Loin Roast

Then wrap meat into heavy foil or into covered pan. Cook for twenty minutes or until internal meat temperature reaches 160 degrees.

Let covered meat sit off heat for ten minutes then cut. This keeps the meat’s juices in.

Quick&Easy Pork Loin Roast

Less than an hour to eat a fantastic roast dinner.

Brushetta Topped Pork Loin Roin with Roasted Veggies

Kick it up a notch by adding Brushetta to top your Pork Loin Roast with Roasted Veggies

 

Shared On: Real Food Recipes, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out Of The Kitchen, Tasty Tuesday, Fat Tuesday, Tasty Tuesday, Gluten Free Wednesdays, Allergy Free Wednesday, Real Food Fridays, Gluten Free Fridays

 

Old Fashion Oatmeal Cookies (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Nut Free/ Vegan)

Oatmeal cookies take us back to our childhood! I believe moms feel good about giving a child an oatmeal cookie because oats are not only good for us but also filling.

Old Fashion Oatmeal Cookies

Hmm… Oats are good for us and filling? Moms feed their children oatmeal for breakfast, right? So I think I should also call these breakfast cookies just because they are filled with oats, flax, coconut oil, dates,and don’t forget cinnamon. Cinnamon can help with stabilizing blood sugar, IBS, candida, as well as many more health benefits.

So enjoy your cookies and allow your children to enjoy them as well!! Think about what a cool mom you would be if you let your children eat cookies for breakfast!!

OldFashion Oatmeal Cookies

Old Fashion Oatmeal Cookies (Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Nut Free/ Vegan)

4 c. gluten free oats- divided

1/4 c. ground flax

1/2 tsp. baking soda

1/4 tsp. sea salt

3 tsp. ground cinnamon

2 tsp. ground cloves

1/2 tsp,. ground nutmeg

1/2 c. dates- pits removed

1/2 c. coconut oil

1/2 c. maple syrup or desired sweetener

1/2 c. milk alternative

1 tsp. vanilla

1 c. add ins- raisins, nuts, chocolate chips, etc.

Preheat oven to 350 degrees.

Cover with boiling water, soak dates  and set aside.

Take 2 cups of oats and pulse in food processor until made into flour. Place into medium size bowl. Add in remaining oats, flax, baking soda, sea salt, and spices. Stir to mix.

Drain water from dates and place into food processor. Add coconut oil and pulse to make into paste. Put date paste into large bowl. Add sweetener, milk alternative, and vanilla. Stir until mixed. Add dry ingredients and stir until mixed thoroughly. Stir in what ever add ins you’d like.

Drop by tablespoon onto parchment paper lined baking sheet. Flatten with a fork. Bake for 11-12 minutes for nice chewy texture. Makes approximately three dozen cookies. Freezes well.

Oatmeal Cookies

You may also like:

Cranapple Breakfast Cookies

Coconut Almond Chewy Bars

No-Bake Nut Free Energy Bars

Shared On: Motivational Monday , Real Food Recipe Round Up, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen Party, Fat Tuesday, The Southern Special, The Yuck Stops Here, Gluten Free Wednesday, Allergy Free Wednesday, Real Food Fridays, Gluten Free Fridays, Foodie Friends Friday, Healthy Vegan Fridays

 

 

Upside Down Apple Caramel Cake (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

It is fall! The leaves are changing colour, painting a beautiful picture all around us! There are many wonderful flavours that bring us back, thinking about all of the “falls” from our past.

One of the wonderful flavours in the fall would be apples. Among many recipes and flavours would be Apple Chips, Spiced Apple SconesApple Maple Sweet PotatoesGinger Apple Pork Roast, Apple Crisp, Caramel Apple Flan and Apple Pie with Shortbread Crust.

The tastes of apple together with cinnamon and caramel is wonderful! I think it just smells like fall when you can smell apples and cinnamon baking in the oven.

What are some of your favourite flavours of fall?

Upsidedown Apple Caramel Cake

Picture shows cake served with Whipped Coconut Cream

Upside Down Apple Caramel Cake (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

Apple base:

3 apples-peeled and diced (I used gala)

1/4 c. coconut oil (or butter if dairy is tolerated)

1/2 c. palm sugar (or desired sugar)

1/3 c. water

1 Tbsp. ground cinnamon

1 tsp. vanilla

Cake batter:

1 c. gluten free flour mix

1/4 c. sorghum flour (or 1/4 c. more flour mix)

1/2 tsp. xanthan gum

3/4 tsp. baking powder

3/4 tsp. baking soda

2/3 c. palm sugar (or desired sugar)

2 tsp. ground cinnamon

2 eggs (or 2 gel eggs*** for vegan)

1/4 c. coconut oil ( or desired mild oil)

1 c.  milk alternative (I use coconut milk)

1 tsp. vanilla

1 grated apple- I used gala

Preheat oven to 350 degrees.

In a medium size pan over medium heat mix together, apples, coconut oil, sugar, water and cinnamon and cook for five minutes stirring occasionally. Then remove from heat and add vanilla. Set aside.

In a medium size bowl whisk together flours, xanthum gum, baking powder, baking soda, sugar and cinnamon. Set aside.

In another bowl beat together, eggs, coconut oil and milk alternative. Add in dry mixture. Beat on medium for two minutes. Stir in grated apple.

Put apple caramel mixture into a greased 9″ by 9″ pan**, covering bottom. Pour batter evenly over the top on apple caramel mixture. Do not stir!

Bake for 40-45 minutes or until toothpick comes out clean.

Upsidedown Apple-Caramel Cake

Let cool slightly before removing from pan (10 mins). When removing, use a knife around the edge of the cake to loosen. Put a plate slightly larger then pan over the cake and invert. Can be served warm or cool. Freezes nicely.

** Use a pan that is at least 2 inches high. Cake rises quite a bite then settles back down after it comes out of the oven.

*** To make gel eggs combine 2 Tbsp. ground chia with 6 Tbsp. water.

Shared On: Mostly Homemade Mondays, Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday

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