Spelt & Oat Pancakes with Blueberry-Orange Compote

I saw this recipe from the Minimalist Baker and decided I have to veganize it. In a word...Delicious! My pictures do not do it justice, I almost didn't post it but decided what the heck. Take a look at the original recipe and you'll understand why I just had to attempt this recipe. And is so happened, I had just received a whole bag full of oranges that needed to be used and also had a bag of frozen organic blueberries in the freezer from summer ready to go. I'd say this recipe appeared at the perfect time. I love synchronicity's like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Spelt & Oat Pancakes with Blueberry-Orange Compote

Ingredients

• 1 cup spelt flour (or 1 cup all-purpose or 3/4 cup whole wheat pastry flour)
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted

 Compote

• 1/2 cup blueberries (frozen or fresh)
• zest of one orange
• 2 tablespoons orange juice
• 1 teaspoon sugar (coconut, raw or pure cane sugar)

If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!

Preheat griddle or pan to medium heat. Also place small saucepan over medium heat. Add blueberries, sugar, orange juice and orange zest and bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside.

Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.

Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes...bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath.

Serve warm with orange-blueberry compote and pure maple syrup. Serves two generously.

Enjoy!

*If you don't care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller pieces. They add a nice flavor and break up the wheat ratio.

I saw this recipe from the Minimalist Baker and decided I have to veganize it. In a word...Delicious! My pictures do not do it justice, I almost didn't post it but decided what the heck. Take a look at the original recipe and you'll understand why I just had to attempt this recipe. And is so happened, I had just received a whole bag full of oranges that needed to be used and also had a bag of frozen organic blueberries in the freezer from summer ready to go. I'd say this recipe appeared at the perfect time. I love synchronicity's like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Spelt & Oat Pancakes with Blueberry-Orange Compote

Ingredients

• 1 cup spelt flour (or 1 cup all-purpose or 3/4 cup whole wheat pastry flour)
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted

 Compote

• 1/2 cup blueberries (frozen or fresh)
• zest of one orange
• 2 tablespoons orange juice
• 1 teaspoon sugar (coconut, raw or pure cane sugar)

If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!

Preheat griddle or pan to medium heat. Also place small saucepan over medium heat. Add blueberries, sugar, orange juice and orange zest and bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside.

Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.

Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes...bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath.

Serve warm with orange-blueberry compote and pure maple syrup. Serves two generously.

Enjoy!

*If you don't care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller pieces. They add a nice flavor and break up the wheat ratio.

reade more... Résuméabuiyad

Salted Chocolate Pecan Sandies (Gluten Free)

I love anything pecans, and when you add some chocolate to the mix you've really got a winner! These are a welcome addition to the recipe list and my go to baked cookie. The recipe consists of an almond flour/meal and has a nice lightly sweet flavor, especially from the coconut sugar which gives it a nice caramel flavor. And the salt adds to the delightfulness of these cookies bringing an added touch that will leave you wanting another bite, and another. Pair with a nice glass of your favorite non-dairy milk, or tall glass of water, and enjoy this chocolate chip style cookie...not too crisp, not too soft...just right. They are kid tested and most definitely mother approved! When the craving for a baked cookie comes around this will be the one!

I made this batch with half chocolate chips and half without. The above picture will be what the dough should roughly look like after blending well and before adding in the chocolate chips. I used almond meal in this recipe as I like to make my own. If using almond flour, your dough will be much lighter in color since the skin will have been removed by the manufacturer before processing. 

I scooped out rounded tablespoons, rolled into about a one inch ball, placed on the cookie sheet and flattened slightly. They will puff up a little when cooking so leave at least a half an inch or so between cookies. 

Also, Im looking into a silicon mat to use instead of parchment paper. Coconut oil works great too but having a silicon mat handy will be welcome. It may interest you also...you can find out more about them by looking at the reviews in the following link: Silpat Non-Stick Baking Mat

Salted Chocolate Pecan Sandies

Ingredients

• 2 cups packed almond flour or almond meal*
• 1/4 cup coconut palm sugar, turbinado sugar or pure cane brown or white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup, warmed
• 2 teaspoons vanilla
• 1/2 cup pecan pieces (raw or roasted)
• 1/4 or so cup semi-sweet chocolate or dark chocolate chunk pieces, you can place some stategically on top as well
• sea salt to garnish

Preheat oven to 325 degrees.

Combine the first five dry ingredients in medium sized bowl. In a small bowl, add the coconut oil and maple syrup together, heat until warmed and coconut oil is melted. Add in all three wet ingredients to the dry mixture and blend well. Mix in the pecans and chocolate chips. 

Prepare a baking sheet with coconut oil, parchment paper or use a non-stick mat. Scoop out rounded tablespoons full and roll dough into balls about an 1 inch or so in size, place on cookie sheet and flatten slightly with your fingers. Leave about a half inch to an inch between cookies as they will expand when cooking. Sprinkle entire batch with sea salt. Bake for 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!

Makes about 16 to 18 cookies.

* I make my own almond meal in a food processor. 1 1/2 cups of almonds will easily get you 2 cups of flour/meal. It's super easy...just process for about 4 minutes, depending on your processor. Store any leftover flour in a mason jar or sealed container of choice for later use.

Happy Baking!


Inspired by this recipe from Comfy Belly

I love anything pecans, and when you add some chocolate to the mix you've really got a winner! These are a welcome addition to the recipe list and my go to baked cookie. The recipe consists of an almond flour/meal and has a nice lightly sweet flavor, especially from the coconut sugar which gives it a nice caramel flavor. And the salt adds to the delightfulness of these cookies bringing an added touch that will leave you wanting another bite, and another. Pair with a nice glass of your favorite non-dairy milk, or tall glass of water, and enjoy this chocolate chip style cookie...not too crisp, not too soft...just right. They are kid tested and most definitely mother approved! When the craving for a baked cookie comes around this will be the one!

I made this batch with half chocolate chips and half without. The above picture will be what the dough should roughly look like after blending well and before adding in the chocolate chips. I used almond meal in this recipe as I like to make my own. If using almond flour, your dough will be much lighter in color since the skin will have been removed by the manufacturer before processing. 

I scooped out rounded tablespoons, rolled into about a one inch ball, placed on the cookie sheet and flattened slightly. They will puff up a little when cooking so leave at least a half an inch or so between cookies. 

Also, Im looking into a silicon mat to use instead of parchment paper. Coconut oil works great too but having a silicon mat handy will be welcome. It may interest you also...you can find out more about them by looking at the reviews in the following link: Silpat Non-Stick Baking Mat

Salted Chocolate Pecan Sandies

Ingredients

• 2 cups packed almond flour or almond meal*
• 1/4 cup coconut palm sugar, turbinado sugar or pure cane brown or white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup, warmed
• 2 teaspoons vanilla
• 1/2 cup pecan pieces (raw or roasted)
• 1/4 or so cup semi-sweet chocolate or dark chocolate chunk pieces, you can place some stategically on top as well
• sea salt to garnish

Preheat oven to 325 degrees.

Combine the first five dry ingredients in medium sized bowl. In a small bowl, add the coconut oil and maple syrup together, heat until warmed and coconut oil is melted. Add in all three wet ingredients to the dry mixture and blend well. Mix in the pecans and chocolate chips. 

Prepare a baking sheet with coconut oil, parchment paper or use a non-stick mat. Scoop out rounded tablespoons full and roll dough into balls about an 1 inch or so in size, place on cookie sheet and flatten slightly with your fingers. Leave about a half inch to an inch between cookies as they will expand when cooking. Sprinkle entire batch with sea salt. Bake for 20 minutes. They may look like they need to cook more but don't worry once they cool they will darken slightly, harden a little and be a perfect cookie. Let cool and enjoy!

Makes about 16 to 18 cookies.

* I make my own almond meal in a food processor. 1 1/2 cups of almonds will easily get you 2 cups of flour/meal. It's super easy...just process for about 4 minutes, depending on your processor. Store any leftover flour in a mason jar or sealed container of choice for later use.

Happy Baking!


Inspired by this recipe from Comfy Belly

reade more... Résuméabuiyad

Oat Jam Thumbprint Cookies

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week. 

Enjoy !

Adapted from this recipe here

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week. 

Enjoy !

Adapted from this recipe here

reade more... Résuméabuiyad