Month: August 2015

Chocolate Chip Pancakes (Gluten Free/ Dairy Free/ Vegan)

So I had three of my grandchildren over the other day. I was babysitting while my daughter in law went for an ultrasound to find out what their forth will be. (Sorry, nope, not allowed to tell yet…)

Anyway, we were talking about what the kids did when they went camping and what kinds of foods they ate. They had had pancakes the one morning for breakfast. They were plain pancakes but they had really wanted chocolate chip pancakes. Well who says that pancakes have to be for breakfast.

 

Chocolate Chip Pancakes

I decided that chocolate chip pancakes would be a great lunch for myself and three small children. So we measured and stirred and cooked. They enjoy cooking and baking with their Oma (me). Each of them had seconds, so I’d say they were a hit! As I said, pancakes aren’t just for breakfast! They can also be a delicious lunch.

Chocolate Chip Pancakes

 

Chocolate Chip Pancakes (Gluten Free/ Dairy Free/ Vegan)

1 1/4 c. gluten free flour mix

1/2 tsp. xanthan gum

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. sea salt

2 gel chia eggs (2 Tbsp. ground chia mixed with 6 Tbsp. water) ***

4 Tbsp. coconut oil- melted-more for cooking (or desired neutral flavoured oil)

1 tsp. vanilla

1 1/2 c. milk alternative (I use coconut milk)

1 c. dairy free chocolate chips

*** You can use two regular eggs if not vegan***

In a medium size bowl whisk together flour, xanthan gum, baking powder, baking soda and salt.

Add in chia eggs, oil, vanilla and milk alternative. Stir until completely mixed. Stir in chocolate chips.

Put 1/2 tsp. coconut oil in skillet that is on medium heat. Laddle in approximately 2 tablespoons of pancake batter onto hot skillet.

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.

 

Chocolate Chip Pancakes

 

Makes 16 mini pancakes. These freeze well.

 

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

It’s zucchini season! As I put in my Double Chocolate Zucchini Cookies post, everyone’s zucchinis are growing except for mine. I am so very grateful to friends and family that give me there abundance of zucchini. That way I can come up with delicious treats for everyone to enjoy!

So many people have tried this raspberry zucchini loaf. They have tried it vegan and with eggs. With chickpea flour and with just regular gluten free flour. Everyone has enjoyed it, no matter how I have made it.

Raspberry Zucchini Loaf

Since it is almost the end of August, I have been really busy canning, baking and planning what other delicious things I am going to make while the harvest is plentiful. I know in the next few weeks that I will be freezing packages of tomatoes, peppers and onions to be able to enjoy my Red Pepper Soup throughout the winter. I’ll also be making a few batches of Grain Free Cabbage Rolls. I have already made three double batches of Basil Pesto and will probably be making more. Mmm, I’m going to have to make some Zucchini Pesto Lasagna as well.

Enjoy all your local fruits and vegetables! See what kinds of wonderful treats you can put into your freezer to be able to enjoy all winter long.

Raspberry Zucchini Loaf

Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

1 1/4 c. gluten free flour mix

3/4 c. chickpea flour (or equivalent amount of gluten free flour mix)

1 tsp. xanthan gum

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

1/3 c. coconut oil

1 c. xylitol (or desired granular sweetener)

1/3 c. lemon juice

2 chia gel eggs (2 Tbsp. ground chia mixed with 6 Tbsp. water) ***

1 c. shredded zucchini

1 1/2 c. raspberries (if frozen do not thaw)

*** You can use two regular eggs if not vegan***

Preheat oven to 375 degrees

In a medium size bowl, whisk together flours, xanthan gum, baking powder, baking soda and salt. Set aside.

In a larger bowl beat together, coconut oil,xylitol and lemon juice. Then beat in gel eggs. Add dry mixture and stir until just mixed. Stir in zucchini and raspberries. You batter will be dry. The zucchini brings lots of moisture to this loaf after it’s cooked.

Put batter into greased loaf pan or line with parchment paper. Bake for 55-60 minutes

Let cool 10 minutes, then remove from pan and let cool completely on cooling rack.

Raspberry Zucchini Loaf

Store on the counter in a sealed container for up to 3 days. Freezes well.

Shared On:  Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Mix It Up Mondays, Gluten Free Recipe Fix

 

BBQ Grilled Vegetables:101 (Paleo/ Vegan/ Gluten Free)

I LOVE grilled vegetables! The taste bring them from good to great! It bring a lovely smokey flavour that is not the same if your veggies are cooked in a pan. Not to say that I don’t roast veggies, because I do in the cooler months when I am not using my bbq as much.  You could try my Ginger Sesame Roasted Veggies. I even roast my veggies for a great Roasted Veggie Soup.
Some people seem to be afraid of grilling their veggies. Don’t be afraid… It isn’t difficult and they taste delicious!
I have grilled so many of my vegetables. Sweet Potatoes on the bbq are delicious as well! Usually whatever I have on hand goes onto the bbq. You can even grill your veggies, let them cool and add them into a delicious salad.
Paleo Grilled Veggies
Any combination of:
1 onion (red, sweet, white)
1 pepper (whatever colour)
1 zucchini (green or yellow)
asparagus, broccoli, cauliflower
1/4c. avocado oil or melted coconut oil
sea salt and pepper to taste
Paleo Grilled Veggies
Preheat bbq to medium heat.
Chop up all vegetables.  If you are using a grill pan then you can cut you veggies smaller. If you are putting them directly onto the bbq grill, then cut veggies larger so that they don’t fall through the grates.
In a medium size bowl, toss your vegetables with oil. Salt and pepper to taste.
Put everything into grill basket or directly onto the grill and bbq.
Grill for about 15-20 minutes, tossing/turning vegetables occasionally.

Let cook until veggies and to desired texture.

Shared On: Fat Tuesday, Allergy Free Wednesday, Waste Not Want Not, Gluten Free Fridays, Savoring Saturdays

Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)

It’s August now and everyone’s zucchinis are growing beautifully! Everyone’s except for mine. The birds or bunnies or dear keep eating all of my zucchini flowers before they can grow nice zucchini.

Double Chocolate Zucchini Cookies

Fortunately, I have many friends who have too many zucchini. Yay for me!! And yay for you because I have been playing with several different zucchini recipes… Some of which aren’t ready for here yet…

Thankfully, this one continues to be a hit!

Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies (Gluten Free/ Vegan/ Dairy Free)

1 c. gluten free flour mix

1/2 c. raw cacao or cocoa

1/2 c. ground flax

1/2 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 c. coconut oil

1 c. palm sugar (or desired granular sugar)

2 tsp. vanilla

1 c. shredded zucchini

1 c. dairy free vegan chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees

In a medium size bowl, whisk together flour mix, cacao, flax, xanthan gum, baking powder and baking soda. Set aside.

In a large bowl, beat coconut oil, palm sugar and vanilla together until smooth. Add in dry mixture. Beat until mixed through. Stir in zucchini and chocolate chips. Add walnuts now, if using.

Drop by teaspoon full onto parchment paper lined cookie sheet. Bake 10-12 minutes for soft cookies, 15-17 for harder cookies.

Let cool completely. Store in covered container on the counter for up to 5 days. Freezes well.

Double Chocolate Zucchini Cookies

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Mix It Up Mondays

 

 

10 Of The Best Ice Cream Treats- No Machine Necessary (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

I scream, you scream, we all scream for ice cream!!!

It’s summer time!!! And what better treat to have than ice cream! Just because you can’t have the traditional dairy filled ice cream, doesn’t mean there aren’t delicious treats for you to enjoy.

Here are 10 of my favourite dairy free ice cream treats!

10 Ice Cream Treats

10 Of The Best Ice Cream Treats- No Machine Necessary (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Yes , in some of the recipes it calls for an ice cream maker, but there is an alternate way to make your ice cream… ** If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours, until it is the desired consistency 🙂

 

Chocolate Chip Cookie Dough Ice Cream

Paleo Cookie Dough Ice Cream

Healthy Avocado Fudgesicles 

Healthy-Avocado Fudgesicles

Cherry Cheese Cake Ice Cream

Cherry Cheese-Cake Ice Cream

Strawberry Sorbet

Strawberry-Sorbet

Dark Chocolate Cherry Ice Cream

Dark Chocolate Cherry Ice Cream-2

Peaches and “Cream” Ice Cream

Peaches & Cream Ice Cream

Chocolate Chunk Ice Cream

Chocolate Chunk Ice Cream (V,SF)

Strawberry Ice Cream Cake (Not Paleo or Vegan)

Strawberry Ice Cream Cake

Vanilla Ice Cream

Dairy Free Vanilla Ice Cream

Strawberry Ice Cream

Strawberry Ice Cream Dairy Free

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Savoring Saturdays

 

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