gluten Free Banana-Flaxseed-Agave Pancakes

It maybe a mouth full, but your mouth will be full with these kid-pleasing, deceptively healthy gluten-free pancakes.  I made them today using the Cherrybrook Kitchen Gluten Free Dreams Pancake and Waffle Mix to surprise my husband with a rare Sunday morning breakfast in bed.  He doesn't even have to eat gluten free, but he enjoyed them just as much as I did.

See for a review on Cherrybrook Kitchens products.

Makes: 7 pancakes

INGREDIENTS:


1 cup Cherrybrook Kitchen Gluten Free Pancake mix
1 cup milk of choice ( I used vanilla almond milk
2 tsp oil
1 TBS flaxseed
2 bananas, sliced,
1/4 cup agave syrup

DIRECTIONS:

1. In a medium size bowl, mix pancake mix, milk, oil, flaxseed, and only one banana.
2. Gently mix until smooth, yet slightly lumpy.
3. Allow to sit for 5 minutes
4. Spray large skillet with non-stick cooking spray and warm on medium low.
5. When fully heated,  pour about 1/4 cup of batter in the skillet and cook until outsides are a goldern brown, then flip and cook the other side, about 2 minutes each side.
6. Serve warm on each plate.
7. Pour agave syrup on top, then garnish with remaining banana slices.
8. Sprinkle brown sugar, cinnamon, or nutmeg if you want extra sweetness.

TIPS:

I don't know why, but ever since I began cooking at the tender age of nine, my first pancake is always a flop, so my advise is cook only pancake at the biginning.  Then when you feel confident, only cook up to 3 or 4 so as not to overcrowd the skillet.  Also, keep these pancakes small.  The larger ones are harder to flip and don't cook all the way through.  But that is only my unprofessional two-cents worth of cooking irresistable pancakes.  See more pancake tips on Examiner.com. and Cherrybrook product reviews.

Gluten-free Chex Clusters Treat

Gluten-free has finally gone mainstream when General Mills Cereal advertised gluten-free Chex on primetime television.

The cereal giant, General Mills, is known for manufacturing cereal favorites like Lucky Charms and Cherrios, and Chex. Chex is nothing new on the shelves. But what is new is their advertising technique aiming toward the growing audience of gluten-free dieters.
If you or someone you take care of is on a gluten-free diet, no doubt you felt the same sentiments as the commercial’s “mom” who exclaimed that no longer does she have to tell her gluten-intolerant child no when it comes to eating a delicious breakfast cereal.


Or if you are like me, you’re happy to actually shop in the “normal” aisle in the grocery store without having to venture to the hidden “special” needs sections.

No longer do you have to travel to natural food stores or purchase bland, twig tasting cereal. Most Wal-Mart, Safeway, or other major grocery store offers the five varieties of Chex, Cinnamon, Honey Nut, Chocolate, Rice, or Corn, and for a fraction of the cost compared to other fellow gluten-free counterparts.

And Chex doesn’t have to be just for breakfast.  Follow this recipe Chex Clusters for a fun sweet treat for any time of the day.

INGREDIENTS:

9 cups of Rice or Corn Chex

¼ cup butter or margarine (use dairy-free butter, if desired)

1 tsp. vanilla

1 ½ cups powdered sugar

DIRECTIONS:

1. In a large bowl, measure the cereal; set aside.
2. Place liners in 24 cupcake tins.
3. In a small microwavable bowl, microwave butter on High for 1 minute.
4. Stir in vanilla.
5. Pour mixture over cereal until evenly coated.
6. Add powdered sugar.
7. Using your hands gently toss the cereal until fully covered with sugar.
8. Drop cereal mixture into each cupcake liner.
9. Store in the refrigerator until clusters are firm.

Add these fun mixtures while mixing the powdered sugar:

1 cup dried strawberries, bananas, or cranberries

1 cup coconut flakes

1 cup nuts of choice

1 cup semisweet chocolate chips, white chocolate, or peanut butter chocolate chips

Ice Cream for gluten-free ice cream cones!

Ahh...remember those days.

We are breaking triple digit records like a baseball player on steroids.    I don't know about you, but when sweat drips from my brow, I don't want anything else but double scoops of cool and creamy, dairy-free ice cream topped on a sugar cone, even if summer passed and fall is suppose to be here. 

But alas, cones are a no-no on a gluten-free diet.  There is as much gluten as there is sugar in a typical cone recipe.  As if mocking me, there are displays of cones near the ice cream section at local grocery stores.  If only there was a gluten-free ice cream cone.  If companies can make GF cookies or bread, then by all means they can create a simple ice cream cone, for goodness sakes!

And they have.  As I explored the internet I found two companies who specialized in manufacturing GF cones.  Goldbaums, a Brooklyn, NY based company provides six different selections of cones, from classic sugar cone to unique chocolate cones.  Their cones are slightly sweet with a durable base to the last lick.  I personally favor the waffle bowl.  How can you not like a bowl you can eat at the end?

And more locally,there is the natural, vegan  Let's Do®...Gluten Free Ice Cream Cones, found at my Scottsdale Whole Foods, which I recently purchased because I was out of the NY kind.  (Another reason why I want to live in NY).

When I first opened up the box of sugar cones, I heavily scooped my ice cream on the rice-based cone and savored every lick until I reached the cone.  In silence a crunched into the crispy cone and entered into a moment of the dog days of summer in my childhood (before I found out the ill-fated gluten intolerance).

Okay, it might have a subtle aftertaste that reminds me it's gluten-free, but eating ice cream cones is more of a nostalgic feeling than an actual hunger suppression.  And just that moment, that single moment,  I was in a peaceful world uninterrupted by food allergies and strict limitations. 

Which company would I chose?  Since Let's Do®...Gluten Free Ice Cream Cones is as easy as shopping for my Almond Ice Dream Pralines and Cream at Whole Foods, I choose theirs. And plus the company has fun sprinkles to decorate my already delicious dessert.  Why not go all the way, right?

Resources:
http://glutenfreeandfrugal.com/

 http://www.examiner.com/glutenfree-food-in-scottsdale/heather-demeritte

http://wholefoodsmarket.com/storesbeta/raintree/

http://goldbaums.com/

http://www.edwardandsons.com/ldo_info.itml

The bakery Victory

I'm hungry. No. I am starving. Although I am sitting in a bakery, I cannot eat. Not because I don't have money, but simply because I can't.

I'm on a diet. Not the eat-nothing-get-thin diet, but a eat-and-then-die diet. Ok. So I literally wont die, but somedays the pain I feel makes me feel like I am dying.

You see, I can't eat gluten, which translates I cannot eat anything that has wheat, barely, or rye. A simpler translation: I cannot eat anything in this little bakery hosting crumb topped muffins, buttery scones, and colorful frosted cupcakes.

And coupled with my gluten abstinence, have to stay farther away from dairy. Let's just say dairy and I aren't good friends.

Behind the glare of the display glass, the glutinous, dairy-filled delectables are screaming at me. You want me. You need me.

Is this overly obsessive. Yes. But is this necessary. You bet.

I have too busy of a life to fall vitcim to severe stomach discomfort that lasts for hours, even days. And I have my overall future to look out for.

Gluten can create new promblems for me as I age. Osteoporosis, anemia, diabetes, just to name a few.

Pondering over my options between sacrificing a day of my life as a bedridden slum or walk away as a proud woman defeating my inner cravings, I choose to retrive from the quizacal stare of the baker and shuffle to the far corner of the bakery, waiting for my three friends to join me with the airy donuts and fresh baked cookies.

As they sit next to me with their irresistible looking sweets, I slip out a gluten-free nutritional bar and discreetly eat the fruit based, nutty "cookie", satisfying my sugar craving. But who am I fooling? The taste of dates linger on my pallet as I watch the remnant of a chocolate glazed donut stuffed in my friend's mouth.

One of my friends looks at me and comments on my superpower strength to withstand eating gluten.

Another wished she was like me.

And between bites, my other friend said she really admired me.

I had to smile. So here I am envying their ability to inhale anything their sticky fingers can grab, and they envy my ability to put my hands in my pocket and walk away.

And you know what? I'm proud of myself, too. Today is another victory.

Bob's Red Mill gluten-free, vegan banana-nut muffins

Nothing is more comforting than the scent of home baked muffins. The sweet aroma permeates the air beckoning everyone to gather in the kitchen. The traditional glutinous-dense treat is often refused by individuals on a gluten-free (GF) diet, but more companies are creating GF products, giving everyone the opportunity to enjoy the nostalgia of an edible enlightens.

Bob's Red Mill All Purpose Flour is a must have in the GF pantry. With many versatile recipes, this flour can transfer from oven-baked sandwich bread to a vegan banana -nut muffin delight.

Not only is it a challenge to find a great recipes that suits the dietary needs of individuals abstaining from gluten, but there is an added pressure to discover a recipe that omits all dairy and egg products. The recipe below is the delicious GF and dairy-free adaptation of the popular banana-nut muffin.

Stock up on Bob's Red Mill at Trader Joe's, Whole Foods, or Costco.

Heat up the oven and watch the crowd pile n the kitchen begging for more.

Bob's Red Mill Banana-Nut Muffins

yields:12

Ingredients

1 cup Bob's Red Mill All Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2 tablespoons pumpkin spice

1/2 tablespoon cinnamon

2 tablespoons oil

1/4 cup honey

1/3 cup applesauce

1/4 cup vanilla soy, almond, or rice milk

1 1ablespoons vanilla extract

2 medium bananas, mashed

1/4 warm water

1/2 cup walnuts

Directions:

1.Preheat oven to 350 degrees F. Line or lightly spray 12-cup muffin tin.
2.In a large bowl, sift or mix flour, baking soda baking powder, xanthan gum, salt, pumpkin spice, and cinnamon.
3.Gradually add oil, honey, applesauce, milk, and vanilla. Mix well, but don't over mix,
4.Fold in the bananas, water, and nuts until fully mixed.
5.Equally pour batter into muffin cups.
6.Bake for 22 minutes on center rack, rotating the tin halfway.
7.To determine if the muffins is done, gently prick the center with a toothpick to see if it comes out clean.
8.Cool for 10 minutes (if you can wait that long) on a wire rack.
9.Serve with warmed honey or Earth Balance

Suscribe to Heather Demeritte's articles, so you wont miss gluten-free updates

For more GF recipes, purchase Gluten-Free and Dairy-Free for the Frugal and Lazy Cook

Enjoy Life's Crunchy Parfait

Enjoy breakfast with Enjoy Life's newly branded cereal, Crunchy Flax or Crunchy Rice as a topping for a delcious parfati.

Crunchy Parfait

Serves 1

Ingredients:
1 8-oz container of non-dairy yogurt
1/2 cup fresh berries of choice
1/2 cup Crunchy Flax or Crucnchy Rice
1 16-oz tall glass

Directions:

• Pour half of the yogurt on the bottom of th glass.


• Layer 1/4 cup of berries.


• Layer 1/4 cup of cereal


• Layer the remaining yogurt, berries, and top with cereal