These pancakes are very tasty, and if you have a wheat grinder of your own the flours are so inexpensive to grind yourself. If you need the flours to be strictly gluten free, use a grinder that has not ground gluten grains. I usually double the recipe.
1 TB melted butter
1 TB coconut oil (or skip the butter and use 2 TB c. oil)
1/2 to 1 TB honey
1 egg
1/2 cup buckwheat flour
1/4 cup rice flour
1/4 cup corn flour
2 tsp baking powder
1/2 tsp salt
2 TB arrowroot powder
Melt the butter, oil and honey together. I use an oven safe dish in the toaster oven, but you could just as easily warm them in a pan on the stove. Let cool.
In a medium sized bowl, whisk together the dry ingredients. Add the liquid ingredients and the egg. Add about 1/4 cup water, and start whisking together. Keep adding water until the batter is the right consistency, depending on whether you like your pancakes thin or poofy.
Showing posts with label whole grains. Show all posts
Showing posts with label whole grains. Show all posts
Saturday, July 14, 2012
Thursday, June 21, 2012
Homemade Tortillas, or Wrappers for Wraps
The thing about recipes I've collected over the years is that they are almost like scrapbook or journal pages. A recipe will remind me of where and when I first tried it, or the person I got it from. This recipe is from our first stint in San Diego, where we met two wonderful people, Andy and Lara. Lara made these tortillas one night when they had us over for dinner. :)
4 cups flour - I like spelt, you can also use wheat (soft or hard white, barley, and probably rye)
2 tsp baking powder
2 tsp salt
1/4 cup olive oil
1 1/2 cups warm water
Whisk together the flour, baking powder and salt. Pour in the olive oil and rub it through your fingers until you've got a sandy/ small peas kind of texture.
Make a well in the middle and pour in the water. (Having read about the benefits of soaking grain, I also added some apple cider vinegar. Probably about a tablespoon.) Stir it in, mixing well and continuing to stir for a little longer to "knead" the dough. It will be very sticky, but this makes it easier to roll it out thin later.
Let the dough rest for 10 minutes or until you are ready to roll...this batch sat overnight and into the next day before I had time to cook the tortillas. I just stuck the bowl in the fridge until I was ready. If it will be just a few hours you can even leave it out on the counter.
Get a cutting board that is big enough to roll out tortillas/wrappers to the size that you want. Preheat your pan to medium low, but watch as you go and adjust the temp higher or lower as needed. Adjust according to the size of tortilla/wrap you want, but I grab a glob of dough about the size of an egg. Keep both sides nice and floury to avoid sticking, and roll it out as thin as you can. Slap it on the pan and roll the next one while the first one cooks. It will depend on how hot your pan is but plan on just a couple of minutes on each side. Put it on a cooling rack and get the next tortilla on the pan.
Once you've cooked all the tortillas/wrappers and they've cooled off, put them in a bread bag. Since the wrappers I make are too long to close the bread bag, I put another bag on over the open end.
4 cups flour - I like spelt, you can also use wheat (soft or hard white, barley, and probably rye)
2 tsp baking powder
2 tsp salt
1/4 cup olive oil
1 1/2 cups warm water
Whisk together the flour, baking powder and salt. Pour in the olive oil and rub it through your fingers until you've got a sandy/ small peas kind of texture.
Make a well in the middle and pour in the water. (Having read about the benefits of soaking grain, I also added some apple cider vinegar. Probably about a tablespoon.) Stir it in, mixing well and continuing to stir for a little longer to "knead" the dough. It will be very sticky, but this makes it easier to roll it out thin later.
Let the dough rest for 10 minutes or until you are ready to roll...this batch sat overnight and into the next day before I had time to cook the tortillas. I just stuck the bowl in the fridge until I was ready. If it will be just a few hours you can even leave it out on the counter.
Get a cutting board that is big enough to roll out tortillas/wrappers to the size that you want. Preheat your pan to medium low, but watch as you go and adjust the temp higher or lower as needed. Adjust according to the size of tortilla/wrap you want, but I grab a glob of dough about the size of an egg. Keep both sides nice and floury to avoid sticking, and roll it out as thin as you can. Slap it on the pan and roll the next one while the first one cooks. It will depend on how hot your pan is but plan on just a couple of minutes on each side. Put it on a cooling rack and get the next tortilla on the pan.
Once you've cooked all the tortillas/wrappers and they've cooled off, put them in a bread bag. Since the wrappers I make are too long to close the bread bag, I put another bag on over the open end.
Friday, June 15, 2012
White Bean Spread and Avocado Veggie Wrap
This sounds like a big project, but I made the wraps a few days ago and the spread is a snap. After that it's just fresh veggies of your choice. I love to eat wraps because I don't do great with a lot of bread but I love sandwiches. This fits the bill perfectly.
For the White Bean Spread:
1 can Great Northern beans, rinsed, or probably about 1 1/4 cup cooked dried beans
2 cloves garlic (I did 3, and it's a little strong)
salt to taste
about 1 tsp Italian Seasoning
olive oil
a squeeze of lemon juice
Peel the garlic cloves and put them in the food processor first. Chopping them up on their own prevents big chunks of garlic in your spread. Now dump in the beans, salt, seasoning and start with 2 TB olive oil and a little bit of lemon juice. Process until smooth. If the beans are too dry add some more olive oil. Taste and adjust lemon, salt, etc.
To assemble:
homemade spelt wrap (check out the recipe here)
White Bean Spread
slices of red bell pepper (still working on the one from the omelet)
half an avocado
romaine lettuce
sliced tomato
salt and pepper
For the White Bean Spread:
1 can Great Northern beans, rinsed, or probably about 1 1/4 cup cooked dried beans
2 cloves garlic (I did 3, and it's a little strong)
salt to taste
about 1 tsp Italian Seasoning
olive oil
a squeeze of lemon juice
Peel the garlic cloves and put them in the food processor first. Chopping them up on their own prevents big chunks of garlic in your spread. Now dump in the beans, salt, seasoning and start with 2 TB olive oil and a little bit of lemon juice. Process until smooth. If the beans are too dry add some more olive oil. Taste and adjust lemon, salt, etc.
To assemble:
homemade spelt wrap (check out the recipe here)
White Bean Spread
slices of red bell pepper (still working on the one from the omelet)
half an avocado
romaine lettuce
sliced tomato
salt and pepper
Apple Crisp
To start: Butter 9x9 dish for a deeper crisp, or a larger pan for a more shallow crisp. (It won't be enough stuff for a 9X13 pan, though.) Preheat the oven to 350.
For the "filling":
1 quart bottled apple slices bottled in apple juice
2 TB corn starch
dash of cinnamon
2 TB honey
apple juice as needed
Pour juice from the apple slices into a small saucepan. Whisk in the cornstarch until lumps are gone. Add honey and cinnamon and stir over medium heat until honey melts and mixture thickens. If needed, whisk in more apple juice - I needed to thin my mixture a little because there wasn't much juice in the bottled slices. Pour apple slices into the buttered dish and gently stir in the apple juice/cornstarch mixture. Spread evenly around the pan.
For the topping:
about 3/4 cup spelt flour
3/4 cube of butter
a couple dashes of salt
1-2 TB evaporated cane juice
1/2-1 cup rolled oats
In a medium sized bowl, stir together the spelt and salt and sugar. Slice in the butter with knives or a pastry cutter. When the butter is evenly mixed in, stir in oats as desired. Crumble topping over pie filling.
Bake until heated through, or if desired, until topping is browned and crunchy.
For the "filling":
1 quart bottled apple slices bottled in apple juice
2 TB corn starch
dash of cinnamon
2 TB honey
apple juice as needed
Pour juice from the apple slices into a small saucepan. Whisk in the cornstarch until lumps are gone. Add honey and cinnamon and stir over medium heat until honey melts and mixture thickens. If needed, whisk in more apple juice - I needed to thin my mixture a little because there wasn't much juice in the bottled slices. Pour apple slices into the buttered dish and gently stir in the apple juice/cornstarch mixture. Spread evenly around the pan.
about 3/4 cup spelt flour
3/4 cube of butter
a couple dashes of salt
1-2 TB evaporated cane juice
1/2-1 cup rolled oats
In a medium sized bowl, stir together the spelt and salt and sugar. Slice in the butter with knives or a pastry cutter. When the butter is evenly mixed in, stir in oats as desired. Crumble topping over pie filling.
Bake until heated through, or if desired, until topping is browned and crunchy.
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