Posts Tagged ‘dairy free’

  1. Bodacious Banana Pancakes

    September 16, 2017 by Heather

     

    These gluten-free, dairy-free, grain-free pancakes are light and comforting without the heaviness of many similar recipes which include almond or coconut flour.  A truly nutritious, balanced treat!  This recipe serves about 4 people, but it’s easy to halve or double for a different crowd.  I highly recommend leftovers; toast them later and spread with peanut butter for a delicious snack.

    • 5 large bananas, ideally very ripe (covered in little brown spots)
    • 8 organic eggs, ideally extra large size
    • 2.5 Tbsp organic peanut butter (if peanut is an issue, use sunflower butter or almond butter)
    • 2.5 tsp chia seeds
    • 2 tsp vanilla extract
    • 1.5 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/4 tsp sea salt
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • Optional:  about 8 drops of liquid stevia extract (good for those with a sweeter palate – or perhaps help you to avoid slathering them in syrup. )
    • Coconut oil for cooking

    Put all ingredients in a mixing bowl, adding the chia seeds last.  Blend with a hand or standing electric mixer  on medium-high speed for about 15-20 seconds (a hand blender will work too).  Don’t over blend; some dime-sized bits of banana are fine and will make for a lovely texture.  Let batter stand while you prepare the pan.

    Put 1 Tbsp coconut oil in a cast iron, ceramic or stainless steel skillet or large saucepan.  Heat on medium heat until coconut oil is shimmering and spread evening across the pan.  Stir batter gently a couple of times to blend it; the chia seed will have thickened the mix while sitting.  Drop batter about 1/8 cup at a time – to make 3-4″ pancakes.  Cook until edges start to brown and top surface has some air bubbles.  Flip and continue cooking about 1 minute.  Don’t overcook, or they will be dry.  Use more coconut oil for each batch.

    I loved these pancakes without any topping, as the banana flavor is wonderfully sweet.  The peanut butter adds richness without any real peanut flavor.  Savor the delicate flavors and light texture; a douse of maple syrup would probably drown it all out.

     


  2. New and Improved Pumpkin Pie

    November 22, 2016 by Heather

    clean

    New and Improved Pumpkin Pie
    Alternative to the traditional Thanksgiving dessert. Gluten-free, dairy free and much lower in sugar than your typical Pumpkin pie. Give it a try! It is absolutely delicious
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    For the crust
    1. 1.5 cups almond, walnut or pecan meal
    2. ½ cup ground flaxseed
    3. 4 dates (pitted)
    4. 2 Tablespoons organic, grass-fed butter/ghee or coconut oil (soft but not melted)
    5. Pinch of sea salt
    6. 1.5 tsp cinnamon
    For the filling
    1. 4 eggs, free-range and organic
    2. 1/2 cup real maple syrup
    3. One -15 ounce can organic pumpkin puree
    4. 1 tsp real vanilla extract
    5. 1.5 tsp ground cinnamon
    6. 2 tsp ground ginger
    7. 1/2 tsp sea salt
    8. 1/4 tsp nutmeg
    9. 1 cup full-fat coconut milk, from a can (not a carton!)
    10. Optional: 20 drops of liquid stevia extract
    Instructions
    1. Preheat oven to 350 degrees.
    2. Grind and blend first 6 ingredients in a food processor until blended.
    3. Using your hands (and lightly wet fingers) press nut mixture into a 10” pie plate, preferably glass (just makes a thicker crust on a 9” plate).
    4. Bake crust for 10 minutes (be very careful not to burn).
    5. Remove from oven and allow to cool fully.
    6. Meanwhile, put eggs, maple syrup, and stevia in food processor (or bowl with hand mixer) and blend well. Add remaining ingredients & blend just until combined, scraping bowl sides at least once.
    7. Pour into room temp crust and bake until an inserted knife in the middle comes out clean, 45-60 minutes. Allow to cool fully before eating to allow custard to set.
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