WATCH THE TRAILER FOR MY UPCOMING COOKING SHOW
I am very excited that my new Gluten Free and Mainly Vegan Cooking Show is launching in 2 weeks! This has been a very long endeavor and I am very happy to finally be able to share this show I have been working on. I wanted to bring something of extreme quality and fun to gluten free eating. So I hope that you enjoy it. I will have weekly cooking videos coming out so
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Banana Plum Pancakes! Gluten Free and Vegan Recipe
If you have never had a banana pancake you might just be missing out on one of the most amazing pancakes you will ever have, and if you happen to be able to get apple bananas for this recipe you are in for a special treat. Apple bananas grow in Hawaii and are the mini bananas that you sometimes can find in the health food store, they are sweeter than normal bananas, and have a lot more flavor. If you take a trip to Hawaii these are a “must make” on your trip. I also love to make these when camping; in a pinch you can use water instead of milk, which is helpful when there is no refrigerator.
And the Plums! Oh My! Are they just about the tastiest thing to put in pancakes ever . They get all warm and soft. I realized this years ago when I used to live near Eugene. There are loads of plum trees everywhere in Eugene; within a 2 mile radius you can pick almost 30 different varieties. This is when I realized that plums really range in flavors, some tart and some as sweet as candy. I would pick insane amounts with my friends, and we then had to come up with creative ways to eat them, so we started adding them to pancakes of course!
I first started eating banana pancakes back in the 90’s when I first became Vegan as a late teenager; this was the go-to breakfast for us back in the day. We could eat vegan pancakes for days on end and they were really cheap to make. I spent a lot of time topping them with peanut butter or almond butter. Now I like to top them with coconut oil and fresh fruit, and maybe a little honey.
For this recipe make sure your plums are really ripe, the skin should just peel off on its own, but it’s fine to eat it too.
This recipe is so easy, I even just use Bob Red Mill’s Gluten Free Pancake batter, cause it is thee best! This one is for all you gluten free newbies out there! May your heart find the banana plum pancake loooove…
1C. Bob Red Mill’s Pancake Batter
Ripe 2 Apple Bananas or 1 Large Regular Banana MASHED
1/2c. Flax Milk (or other favorite non dairy milk)
½ tsp. Baking Soda
½ TBLS. Coconut oil Liquid
5-6 Really Ripe Plums (any variety) Chopped
1) Whisk all ingredients together (except plums)
2) Stir in Plums
3) Heat griddle
4) Pour about 1/4c. Batter into pan
5) Let cook till slightly brown on one side and bubbles on the top, flip and finish cooking on bottom
6) Top with all your favorites and EAT!!!!
-Of course just swamp out your own favorite pancake batter for the flour here if you like
FRESH APRICOT GLUTEN FREE & VEGAN MUFFINS
It’s summer time! Time for fresh fruit muffins, fresh apricots are a great choice to top these muffins!
1/2 cup Coconut Oil (I always use distilled, so it has no flavor) Room Temp
2/3 c. Sucanat (or granulated sugar of choice) + a little for sprinkling
2 Flax Eggs (2TBLS Ground Flax Mix With 6TBLS Water Let Sit 3 Min)
1 tsp. Vanilla Extract
1/2 c. Almond Milk
1 1/4 c. Bob’s Red Mill All Purpose Gluten Free Baking Flour
3/4tsp Baking Powder
1/4 tsp. Xanthum Gum
1/4tsp. Baking Soda
1/4tsp. Sea Salt
4 Fresh Ripe Apricots
1) Preheat oven to 325 degrees. Grease or line 12 muffin tins. Beat Coconut oil (make sure coconut oil is at room temp) and sucanat with a hand mixer till creamy. Add flax egg, vanilla, and almond milk, beat until well blended.
2) Add flour, baking powder, xanthum gum, baking soda, and salt, blending with mixer till smooth.
3) Fill muffin tins ¾ full.
4) Thinly slice apricots, and place slices on top of batter and sprinkle with a little sugar
Bake muffin cupcakes until a toothpick inserted comes out clean. About 20 min.
Mint Iced Tea
I have been obsessed with making Fresh Mint Iced Tea this summer. It has been hotter than normal in Santa Monica, so I have been guzzling this stuff down and making it just about every day. I even bring it to the beach, because it’s so refreshing. Mint has many properties that also help cool the body down. I get my mint fresh at the farmers market, but you can buy it at the health food store too. Sometimes I add sweetener like honey or agave and sometimes I don’t, adjust the sweetness to your liking.
1/2c. Fresh mint leaves packed
1 tsp. Honey or agave (optional)
1)Boil 1 Quart of water or 4 cups
2)Tear up Mint leaves and put in teapot, put in honey or agave sweetener, pour boiling water over tea leaves, let sit 10 min, place pot in fridge for 6 or more hours, and your tea will be ready. Feel free to add ice when serving
If you want you can make ice cubes out of the tea too, if you find you are making it a lot.
VEGAN PEACH CRISP
Summer time is HERE! So that means lots of ripe peaches, and what better way to compliment them then to make a fruit crisp? First of all it’s super easy and super quick, so you actually might get to making it before you eat all the peaches alone! I always buy my summertime fruit at the farmers market. It’s the best way to insure freshness and tastiness; I even bought mine ripe the same morning I made this.
I have mentioned before that I don’t eat oats, which is why this recipe has Quinoa Flakes in it. Quinoa Flakes look and act much like oats; you can buy them in most health food stores near the oatmeal. Ancient Harvest is a brand that tends to make them.
I recently brought this Peach Crisp to a beach picnic I was having. After I pulled the crisp out of the oven I scooped it into mason jars for transporting, it naturally creates layers this way; it was the perfect way to bring this lovely treat to the beach. Food is for sharing always so I hope you get to making this one and spreading the peach joy.
8 Really Ripe Peaches
3/4 C. Coconut Sugar Divided (1/4c. For Peaches, 1/2c. For Crumble)
1/2 C. Quinoa Flakes
1/4c. Brown Rice Flour*
1/4c. Garbanzo Bean Flour*
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/3c. Soft Distilled Coconut Oil
1) Heat Oven To 375 Degrees
2) Spray A 9x4 In. Pan (Or 9x9 Pie Dish)
3) Mix Peaches In A Bowl With 1/4c. Coconut Sugar
4) Mix All Other Ingredients Together For Topping, Except Coconut Oil
5) With A Fork Press The Coconut Oil Into Topping Mixture To Create A Crumbly Like Texture
5) Pour Peach Mixture Into Pan
6) Next Add Crumble Ingredients Evenly Over Peaches
7) Bake For About 25-30 Min, Till Crumble Is Browning
*Newbie Tip: You Can Also Use 1/2c. All Purpose Gluten Free Flour Instead Of The Other Flours If You Like
**Also no need to peel your peaches unless you want to, you really don't notice the taste of the skin