Category Archives: Desserts
Friends, I apologize. I thought I’d shared this amazing little recipe with you about a year ago. But browsing through some things, I realized I hadn’t. That’s darn-near shameful. Keeping such a lovely little summer treat like this from you. It’s just not right.
So I figured I shouldn’t delay any longer. I mean, after all, summer won’t last forever. (Although where I live, it tends to feel like it does…) Grilled fruit is definitely something you ought to be enjoying now, and ice cream, well, ice cream never goes out of style. But to combine the two? That’s a newer, fresher approach, and something you should try right away.
This is another easy-peasy vegan ice cream that uses coconut milk as the base. What I particularly love in this recipe, though, is that the slight coconut flavor combines beautifully with the mango, giving a full-on tropical feel. Of course, I gave it a bit of an Indian edge, adding a bit of garam masala and ginger to the mix. The spices don’t overwhelm the flavor, but they add a lovely background note that compliments the sweet mango and creamy coconut. It makes this the perfect little treat to end a meal (preferably one cooked outdoors, so you didn’t heat up the house). I definitely hope you become a fan!Print Recipe
Grilled Mango Ice Cream (Gluten-Free, Vegan, Refined Sugar-free)
2 ripe mangoes, cut on either side of the pit, but not peeled
1 T coconut nectar (or honey or agave)
1 can coconut milk, chilled in refrigerator
½ c coconut nectar (or honey or agave)
1 t vanilla extract
¼ t salt
½ t ground ginger
½ t garam masala
Heat the grill to medium-high heat. Meanwhile, brush cut mango pieces with coconut nectar. Oil grates and grill mango pieces until well-marked with grill marks and starting to soften, about 2-3 minutes on each side. Remove and allow to cool.
Peel and dice mangoes and reserve 1/3 cup. Place remaining mangoes, coconut milk, coconut nectar, salt, ginger, and garam masala in a blender or food processor and puree. Taste and adjust sweetness if needed.
Follow your ice cream maker instructions and process the mango-ice cream puree in the ice cream maker. Stir in the reserved mango pieces in by hand. Store in freezer to firm up for at least 4 hours.
Those of you that are avid gluten-free bakers: have you ever noticed how much a brand change in a gluten-free flour affects your end result? I’ve heard this, but didn’t really experience it to a point where I thought “ugh, I really need to stick with this other brand” until I was making pie crust. You see, I’ve had this amazing pie crust under wraps for a while. I love it. It’s reasonably easy to roll out, and it’s light and crisp once baked. And until I switched flour brands, it wasn’t gritty or grainy in the least.
But the last time I was out of my Authentic Foods superfine brown rice flour and Mochiko sweet white rice flour, I opted instead to buy a different brand, just because it was more convenient. Big mistake on my part – at least for this recipe. This time around, I purchased Bob’s Red Mill flours. They’re fine in most baked goods – especially the ones with plenty of moisture to “soften” the coarser grind of the flour. Pie crust is not one of those things. The crust with my usual flours is really great. It works with the Bob’s Red Mill flours as well, but it’s less pliable, and after baking, the mouthfeel is a bit grittier. I definitely could notice the difference, and while I like and use Bob’s Red Mill flours for a ton of things (in fact, they are the majority brand in my pantry), for this recipe in particular, I’m sticking to more finely ground flours.
That being said, I want to share this recipe with you all. It’s quite good – the best I’ve made or eaten so far. Like I mentioned above, it’s pliable, easy to roll out (as long as you roll between sheets of parchment), it tastes delicious, and it holds up to fruit fillings quite well. I won’t say that it behaves just like a gluten dough – I have yet to experience that in any gluten-free baking, really – but it’s easier to handle than most. It was excellent with this blueberry pie.
Blueberry season is coming to a close around here. I’m kind of mourning that fact. I love blueberries, and the local ones have so much more flavor than any I’ve found at the grocery. It’s a complex flavor, more than just sweet or tart. Almost perfumed, floral…it’s hard to describe, but I adore them. I’ve purchased a dozen pints from a nearby farm and have frozen them for yearlong use (which sadly, will in reality only last me until December or January). But I did have to sacrifice a good amount of the fresh berries for this pie. Although I wouldn’t really call it a sacrifice – because after all, who doesn’t like pie?
This pie isn’t overly sweet, but I found it the perfect way to end the day. A happy helping of this, and a scoop of vanilla (dairy-free) ice cream, and I’m definitely in heaven. But I won’t judge if you decide that you need a slice for breakfast too – it would be a perfect compliment to a cup of coffee.Print Recipe
Blueberry Pie (gluten-free, dairy-free)
Pie Crust – this recipe makes enough for a double crust. Halve the recipe to make this blueberry pie, or save the remainder of the crust for another purpose:
1 ½ c sweet white rice flour (I prefer Mochiko)
¾ c superfine brown rice flour (I prefer Authentic Foods)
1/3 c tapioca starch
1 t kosher salt
¼ t guar gum
12 T (1 1/2 stick) vegan buttery sticks (I like Earth Balance) or butter, if you can handle dairy
2 eggs, cold
1/4 c cold water
Combine all the dry ingredients in the bowl of a food processor. Pulse a few times to combine. Cut the vegan butter into smaller pieces and add to the dry ingredients. Pulse until everything looks like a somewhat fine meal. Add the eggs and water. Process until it becomes thick dough. It should be pliable and hold together, but not overly sticky. If it’s too sticky, add a tablespoon of starch. Too dry and crumbly, add a tablespoon of water.
Place half of the dough (unless you’ve halved the recipe; in that case, use the entire amount) onto a large sheet of parchment paper and pat together into a circle. Place another sheet of parchment paper on top, and roll out dough using a rolling pin with the dough in between the two sheets. You can stop and pull up the top sheet and lay back down to reposition if you get wrinkles in the sheet. Roll out to about 1/8 inch thickness.
Remove the top sheet of parchment paper. Place a pie pan upside-down over the dough, and slide your hand underneath the dough and bottom sheet of parchment paper. With one hand on the bottom of the pie pan, and the other on the dough, flip everything at once, so that the pie pan is right-side-up with the dough laying over the top. Peel back the parchment and press the dough in. If it cracks, simply press back together.
Bake crust according to your pie recipe (or as I am doing below).
For the blueberry pie filling:
7 c blueberries
1/2 c maple sugar (can also use regular white sugar or coconut palm sugar)
1/4 c tapioca starch
1 T lemon juice
1 T vegan butter, cut into small pieces
In a large bowl, place the blueberries, sugar, starch, and lemon juice. Toss to combine. Using a potato masher, mash some of the berries. You don’t want them to look totally mashed – you just want to release some of the juices.
Transfer the blueberries to your pie pan with the crust, mounding towards the middle. Scatter the butter on top of the berries.
For the Crumble Topping:
1/4 c sweet white rice flour
1/4 c superfine brown rice flour
1/4 c tapioca starch
1/4 t guar gum
3 T maple sugar (can also use brown sugar or coconut palm sugar)
1/2 t cinnamon
1/4 t kosher salt
1/3 c melted vegan butter, cooled slightly
In a medium bowl, whisk together the flours, guar gum, sugar, cinnamon, and salt. Pour in the melted butter and mix with fingertips to blend and crumble.
Preheat the oven to 375 degrees. Crumble the crumble topping over the top of the blueberries. Place the pie in the oven on the center rack and bake for 1 hour 15 minutes, covering with foil after 45 minutes if it starts to brown too much.
Transfer to a wire rack to cool.
Do you have experiences with varied results when it comes to using different brands of gluten-free flours? Share at Udi’s Gluten-Free Living Community!
Why, oh why, has it taken me so long to make sorbet? I mean, it would seem like an obvious first step once going dairy-free – that if I was to be making a frozen dessert, it would be sorbet. After all, sorbet is naturally dairy-free. But no – I dove headfirst into making ice “cream” that I could enjoy, as evidenced here, here, and here. I love making ice cream. But after scoring some huge, gorgeous black plums at the farmer’s market, I thought maybe I’d do something a bit different from my usual. I wanted something cool, sweet, and refreshing. This sorbet was just the thing.
It’s a simple sorbet, really, and comes together pretty quickly. One of my favorite components, however, is the bit of balsamic vinegar. It’s not overwhelmingly balsamic – it’s merely a background note that gives balance and interest to the sorbet. It keeps it from being cloying. Add that and the Cointreau, and it’s a perfect marriage of plummy sweet, slightly tart freshness that completes a perfect summer meal.Print Recipe
Black Plum Sorbet (gluten-free, vegan)
2 lbs plums, pitted and sliced into eighths
1/2 c agave nectar
1 t pomegranate balsamic vinegar (can use regular balsamic)
pinch of salt
1 1/2 t Cointreau (or Grand Marnier)
Place the sliced plums, agave nectar, balsamic vinegar and salt in a medium saucepan. Bring to medium heat and cover, allowing to simmer, for about 8 minutes or until the plums become tender. Remove from heat and allow to cool to room temperature.
Once cool, add the Cointreau and puree in a blender until smooth. Strain the mixture through a fine-meshed sieve and chill thoroughly. Process in an ice cream maker according to the manufacturer’s directions.
Makes 4-6 servings.
Live in the Dallas area? I’ll be speaking this Saturday, July 20, 2013 at the Gluten Intolerance Group of Greater Dallas! Come join us.
It’s getting warm outside, and you’ve just come inside from an afternoon of soccer games, a run, softball, or even just mowing the lawn. It’s hot, and you want a refreshing treat – something cool, creamy and delicious. But you want a healthier treat. Why not try a Chocolate Protein “Frosty“? It’s easy to whip up and definitely hits the spot. Check out my recipe (and learn about some good, healthy sources of protein) over at The Balanced Platter today!
Who wants to bake banana bread this time of year? It involves turning the oven on, and it’s so warm in the house already.
Apparently, I do.
I wanted to make a breakfast treat of some sort, and the idea of making more biscuits or muffins just didn’t do it for me. I started rummaging around for inspiration, and came across this worn piece of paper with a banana bread recipe on it – one I’d been working on for a few years now. It’d been far too long since banana bread was made around here, and so I opted to remedy that situation.
And so today, in spite of it being summer, I bring you this tropically-inspired banana bread. It has a subtle coconut flavor, a delicious crunch of macadamias, and the slightest hint of coffee, upping the richness factor. And as any good banana bread should be, it’s moist and tastes delicious with a pat of butter (vegan or regular). I enjoyed a slice as soon as it was cool enough, and another the following morning, toasted in a skillet. It’s different than the average banana bread, but still manages to keep the essence of what makes banana bread great – it’s comforting and humble and delicious.Print Recipe
Coconut-Macadamia Banana Bread (gluten-free, dairy-free)
1 1/2 c mashed banana (3-4 bananas)
2 eggs, room temperature
3 T coconut rum (regular rum works too)
1 t vanilla extract
1/3 c coconut oil, melted
1 T finely ground coffee
2/3 c + 2 T coconut palm sugar
1/3 c brown rice flour
1/3 c teff flour
2/3 c tapioca starch
1/2 t guar gum
1 t baking soda
1 t kosher salt
3/4 c chopped macadamia nuts
Preheat the oven to 350 degrees. Oil a 4″ X 8″ loaf pan and set aside.
In the bowl of a food processor, combine the bananas, eggs, rum, vanilla, coconut oil, coffee, and coconut sugar. Blend until well-combined.
In a separate bowl, whisk together the flours, guar gum, baking soda and salt. Add to the food processor and blend until well-combined. Add the macadamia nuts and pulse a few times to stir in. Scrape the batter into the loaf pan and spread out.
Bake on the middle rack for about 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 30 minutes before slicing.
This is what happens when you leave me to my own devices in the kitchen for an hour or so, folks.
Delicious, rich, heavenly, sinful-but-they’re-actually-good-for-you cookies.
Wait, what? Cookies that are good for you?
Yes. These cookies are full of nutrient-dense macadamia nuts, cashews, coconut, and cacao nibs, and are not only gluten-free, but also grain-free, dairy-free, and refined sugar-free. So you get a good dose of omega-3s, vitamin E, palmitoleic acid, thiamin, lauric acid, and antioxidants, without a bunch of sugar or grain – both of which seem to bother many sensitive tummies (like mine!).
But don’t tell your tastebuds that. After all, macadamia+coconut+chocolate=pure heaven, right? And don’t let that somewhat plain photo above fool you. Truth be told, the battery on the camera died after just three shots, and I was running out the door for a soccer game, throwing these still-warm cookies onto a plate to share with my team. Speaking of, just don’t just take my advice on the deliciousness of these little treats. My soccer team and friends happily gobbled up cookie after cookie after our game on Saturday. (They’re thankful that I sacrificed a pretty photo of these cookies for their sake, I’m sure!) I find that the true test – if gluten and sugar-eaters go back for seconds, then it’s a sure winner.Print Recipe
Macadamia-Coconut Cookies with Cacao Nibs (gluten-free, grain-free, dairy-free, refined sugar-free, paleo)
About 1 cup macadamia nut pieces
About 1 cup raw cashew pieces
1/4 c Grade B maple syrup
1/4 c pitted Medjool dates (about 4)
1/3 c coconut butter* (also called coconut cream concentrate or creamed coconut)
1/2 t liquid stevia (if you like your cookies sweeter)
1 t vanilla extract
1/4 t baking soda
1/4 t Kosher salt
1/3 c tapioca or potato starch
1/2 c unsweetened shredded coconut
1/4 c raw cacao nibs
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor, place the macadamia nuts and cashews. Puree for several minutes, until a smooth nut butter is formed. (Yes, it will clump to the side of the food processor a bit before the nuts completely release their oils, but let it keep going, as it will eventually smooth back out into a delicious nut butter.) Scrape out of food processor, and measure out 1 cup of nut butter. (If there’s extra, then I won’t tell if you just eat it by the spoonful.)
Add the 1 cup of nut butter back to the food processor along with the maple syrup, dates, and coconut butter. Puree until the dates are in tiny little bits. Add the egg, stevia (if using), and vanilla and puree again until well-blended.
In a large bowl, whisk together the baking soda, salt, tapioca starch and shredded coconut. Scrape out the nut butter mixture from the food processor into the bowl and stir together with a spoon until evenly mixed. Add the cacao nibs and stir again.
Scoop dough into small rounds (about 2 tablespoons in size for each) onto the baking sheet (about 2 inches apart) and bake for 12 minutes. Allow to cool for 2 minutes, then transfer to a cooling rack to cool completely.
Makes almost 2 dozen.
*NOTE about creamed coconut/coconut butter/coconut cream concentrate: It’s all the same thing; it just depends who makes it. Let’s Do Organic calls it creamed coconut , Artisana calls it coconut butter, Nutiva calls it coconut manna , and Tropical Traditions calls it coconut cream concentrate. Lexie of Lexie’s Kitchen made some from scratch. I have used several of these brands with success, and have even made my own. Any of those will work just fine in this recipe.
Who here remembers Ding Dongs? Those delicious little chocolate cakes with a creamy white marshmallow-y center, coated in a thin shell of chocolate were one of the only Hostess treats I enjoyed. Twinkies? Nah, I’ll pass. Cupcakes? Meh. But Ding Dongs? I was definitely game. I wasn’t much for cake as a child (I know, what was wrong with me?), but I could go for one of these treats.
Of course, even before I went gluten-free, it’d been years upon years since I’d had one. And now, with Hostess in bankruptcy, there currently aren’t Ding Dongs to be found. Not that I would want to eat one today anyway – they’re full of gluten, dairy, tons of sugar, and processed chemicals. That’s not really my thing. I’d much rather just grab a square of dark chocolate and call it a day.
But a few weeks ago, the idea of making my own Ding Dongs popped into my head. While I’m typically a fan of speedy, simple desserts (cookies are my forte), I decided this just simply must happen in my kitchen.
And so it did.
I started out playing with the cake recipe. Not having a fresh memory of a Ding Dong in my head, I did the best I could, remembering a somewhat dense (but not so much that it could be confused with a brownie) cake with as much chocolate in it as you could possibly add. I opted for coconut flour, as I’ve loved it in other cake and cupcake recipes. Coconut flour is tricky – it soaks up so much more moisture at first than other flours – but once you get used to it, it can provide a tight, tender crumb in a cake. It worked perfectly, and my cake was tasty and held together when cut perfectly.
In a real Ding Dong, I honestly have no idea what is in the filling they use. It’s freakishly white and likely has multiple chemicals that allow it to stay marshmallow-y forever. My filling was a version of a 7-minute frosting – simply egg whites, maple syrup, and vanilla. Now, this means that it won’t stay marshmallow-y for all eternity, but it’s good. Darn good, if I do say so myself.
The exterior coating couldn’t be simpler - I merely melted chocolate and brushed it over. It worked perfectly. Who needs weird waxy stuff when you’ve got good ol’ chocolate?
Now, because these cakes are lacking in preservatives and chemicals, they won’t last forever. They’re best served the same day they are made, as it seems the marshmallow center gets absorbed a little into the cake over time. But chances are, you won’t have to worry about that, as they’re quite the perfect treat, and won’t last long around a crowd of teenagers, kids, or nostalgic adults. But if for some reason you actually do have some left over, they’ll still taste delicious.Print Recipe
Grain-Free, Dairy-Free “Ding Dongs”
For the chocolate cake:
5 large eggs
¼ c coconut oil, melted
1 ½ oz bittersweet chocolate, melted
1 T brewed coffee
1/3 c maple syrup
1 t vanilla extract
¼ c + 2 T coconut flour
¼ c cacao powder (I used a raw cacao powder, you can use regular cocoa powder, as long as it isn’t dutched)
¼ t salt
½ t baking soda
Preheat oven to 350 degrees. Grease a 9-inch round cake pan and cut a piece of parchment paper to fit inside; grease the parchment paper.
In the bowl of a mixer fitted with the whisk attachment, beat the eggs until frothy. Add the coconut oil, chocolate, coffee, maple syrup, and vanilla and continue to beat until well blended. In a separate bowl, whisk together the coconut flour, cacao powder, salt and baking soda. Add the dry ingredients into the mixing bowl, beating on medium speed, until well blended.
Scrape the batter into the cake pan and spread out evenly with a spatula.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan. Once cool, use an offset spatula to go around the edges of the cake and release it from the pan.
(This can be done one day ahead – just wrap the cake in plastic wrap and refrigerate until ready to use.)
For the fluffy white filling:
½ c maple syrup (or agave nectar – I haven’t tried honey, but I have a feeling it would work)
¼ c water
2 egg whites, room temperature
1 t vanilla extract
In a small saucepan, bring maple syrup and water to a boil over medium heat. Boil for 3-4 minutes or until a candy thermometer reaches 240 degrees F.
Meanwhile, beat eggs in a mixer fitted with a whisk attachment until foamy. With the mixer still beating the eggs at high speed, slowly pour in the hot syrup along the side of the bowl. Continue to beat on high for 7 minutes or until stiff peaks form. Add in vanilla and continue to beat for another minute.
For the chocolate ganache:
Melt 6 oz bittersweet chocolate in a double boiler (or in a large bowl set over a smaller pot of simmering water).
To make the cakes:
To assemble the cakes, cut the cakes using a small round cutter – I used one about 2 1/2 inches in diameter. (You can save the scraps for snacking or for cake balls.)
Using a small knife or an apple corer, turn the cut cakes over, and cut out the center three-quarters of the way through and remove the small cut out. Set it aside.
Fill each cake with your fluffy frosting. Replace the cut out. Repeat with remaining cakes. (You’ll probably have leftover fluffy frosting. I won’t tell if you eat it.)
Then, once your ganache is melted and ready to go, use a brush and brush it over the bottoms of the cakes. Place these cakes in the fridge or freezer for a few minutes to harden the chocolate. Then turn over the cakes, and brush with chocolate on the tops and sides. Place back in the fridge or freezer to harden the rest of the chocolate.
Serve. Refrigerate if storing any leftovers.
I managed to get 11 ding dongs out of this recipe – you might manage 12 if you are better at cutting out the cakes than I!
Do you have old favorites that you’ve converted to gluten-free? Share them at Udi’s Gluten-Free Living Community!
My bet would be that these treats would be the offspring.
The other day, I was in my pantry and the Erewhon box of Crispy Brown Rice cereal was staring back at me. You’ve forgotten me, it seemed to exclaim. Oh no, I replied, I just…wanted to make something special with you. That’s all!
(What, you don’t have conversations with your cereal boxes?)
Anyway, I determined that now was the time to make that “something special”. I didn’t want another rice crispy treat (although I adored making these peanut butter ones, as well as these maple pecan ones!). I wanted to take this cereal in a different direction. So why not attempt to combine two iconic treats into one?
The result was a chewy, delicious chocolate chip cookie with the lovely, crisp texture of the crisp rice cereal. I was smarter this time around than most – I had plenty of kids around to whom I pawned off these addictive treats. No one seemed to mind. I definitely had my fair share, especially with tastes of the cookie dough (which admittedly tastes more like a rice crispy treat, much to my delight – oh, the pains the baker must go through!).
I dare you to eat just one!
Chocolate Chip Brown Rice Crispy Cookies (gluten-free, dairy-free)
1/3 c coconut oil, softened slightly
2/3 c coconut palm sugar
2 t vanilla extract
4 T maple syrup
1/2 c brown rice flour
1/2 c gluten-free oat flour
2 T tapioca flour
1/4 t baking soda
1/4 t salt
1/4 t xanthan or guar gum
1 c chocolate chips (I used Enjoy Life minis)
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside.
In the bowl of a stand mixer, cream together the coconut oil and coconut palm sugar. Add the vanilla extract, maple syrup, and egg and continue to beat on medium speed until incorporated well. In a separate medium-sized bowl, whisk together the brown rice flour, the oat flour, tapioca flour, baking soda, salt, and the xanthan or guar gum. Add the flour mixture to the sugar mixture and beat on medium-low speed until combined well. Add in the crispy brown rice cereal and chocolate chips and stir in.
Scoop small balls of dough (about 2 tablespoons-sized) and place on the prepared baking sheets. Bake for about 10 minutes or until the edges are lightly browned. Remove and allow to cool a few minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Makes about 1 1/2 dozen.
Need a Valentine’s Day breakfast idea? Or just want to sneak some healthy vegetables into your unsuspecting child’s diet? Moist, fluffy, and bright pink-red, these little darlings are sure to please.
Personally, I love sneaking healthy ingredients into foods. My favorite meatloaf recipe is one that hides some carrot, celery, and ground chia or flaxseed. I’ve made spaghetti sauces with simmered and pureed carrots in addition to the usual tomato. I’m always a fan of tossing spinach in my smoothies (although most of the time, the green color doesn’t ”hide” so well…) And I’ve hidden beets before in chocolate truffles. So why not hide beets in pancakes in plain sight?
These days, most red velvet cake recipes obtain their bright-red color from artificial food dye. I’m not a fan of artificial dyes, so I opted to go the old-fashioned way – get my red color from beets! As long as you take care to keep the batter as acidic as possible, the beets should retain their red color in the batter even after cooking. So rather than using lots of baking soda (too alkaline), I used baking powder and eggs for lift. I also only used a touch of cocoa powder (not dutched – again, dutched is too alkaline) to keep the pancakes bright. The result?
Beet-red pancakes – literally! Fluffy, moist, lightly sweet, barely chocolate-y pancakes that tasted marvelous. Of course, they were even more marvelous with a drizzle of homemade maple cashew cream sauce, and a little more maple syrup on top as well. While they’ll be sure to bring smiles to the faces of any little ones, I will admit they made excellent fuel for a good run in some cool, drizzly weather afterwards.Print Recipe
Red Velvet Pancakes (gluten-free, dairy-free)
1/2 c chopped roasted beets (I peeled and cut 2 large beets into 1-inch chunks and roasted in the oven for about 40 minutes)
3/4 c coconut milk
2 T water
1/4 c coconut palm sugar
1 t vanilla extract
1/2 c tapioca starch
1/2 c brown rice flour
1/2 t salt
2 t baking powder
1 T cocoa powder (not dutched)
1/4 t guar gum
Place the chopped beets, and coconut milk in the bowl of a food processor fitted with a steel blade. Puree until smooth, stopping to scrape down the sides as needed. Add the water, eggs, coconut sugar and vanilla extract and puree until well-blended and smooth.
In a medium bowl, add the tapioca starch, brown rice flour, salt, baking powder, cocoa powder, and guar gum. Whisk together until blended. Add the flour mixture to the food processor and process again until smooth.
Heat a nonstick skillet over medium-low heat. Grease with a little coconut oil if desired. Pour 1/4 cup of the batter onto the skillet and spread out to about a 4-inch circle with the back of a spoon. Cook for 2-3 minutes, or until the edges look like they’re starting to dry. Carefully flip and cook for another 2-3 minutes or until lightly browned. Repeat with remaining batter. Serve pancakes with Maple Cashew Cream and maple syrup.
Makes about 8 pancakes.
Maple Cashew Cream (gluten-free, vegan)
1 c raw cashews, soaked for a few hours
1/3 c water
juice of 1 lemon
2 T maple syrup
about 1/2 t salt
2 T maple syrup
Drain the soaked cashews and place in a high-powered blender along with the water, the lemon juice, maple syrup, and the salt. Blend on a medium-low speed, stopping to scrape down the sides, until smooth. Add additional water as needed to thin the cream if needed. Store remainder, refrigerated, for 3-4 days.
This post has been linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.