Apple Teff Pancakes with Almond Yogurt

Every May we go up to a the cottage for a week and one of the things we focus on of course, (besides long walks on the beach) is cooking but more importantly, trying new things. 

This year one of the recipes was Apple Teff Pancakes with Almond Yogurt.

These pancakes are just beautiful in texture and we discovered that not only are they delicious for breakfast but they are great with everything and anything stuffed in them.

Apple Teff Pancakes

2 cups teff flour

½ cup arrowroot starch

2 tsp baking powder

¾ tsp baking soda

1 tbsp cinnamon

¼ tsp salt

2 cups almond milk

1/2 cup apple sauce

2 eggs

3 tbsp coconut oil melted

2 tbsp maple syrup

2 sliced and peeled granny smith apples

Whisk together dry ingredients. Whisk the wet ingredients (best if everything is at room temperature) in a separate bowl.

Add the wet ingredients to the dry ingredients and stir until incorporated.

In half cup measures pour batter into a medium hot non stick pan and cook for 1 minute on each side. Place in a warming oven until all the pancakes are cooked.

When you are ready to serve heat the apples with a bit of brown sugar until they are soft. Top the pancakes with a scoop of warm apples, a dollop of maple syrup and some homemade almond yogurt.

This recipe makes about 10 pancakes.

My husband and I froze the leftovers and filled them with whatever we wanted both for supper and for breakfast.

Almond yogurt

2 cups blanched almond flour

2 tbsp honey

1 package of yogurmet starter

Place all ingredients in a vita mix. Fill to the 4 cup measure line with water. Blend on high for 3 minutes. In a sealable bowl dehydrate covered at 115 degrees for 12 hours. Remove and stir. Chill for 2 hours. This makes to 1 litre jars and will keep for at least 10 days in the fridge.

Delish!!

Chocolate Chip Cookies

These are gluten and dairy free. They freeze well and also keep for a few weeks in the fridge if they are in a sealed container.

Preheat oven to 325 degrees if using a convection oven or 350 degrees if using a conventional oven.

Dry:

1 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot powder
1 tsp xanthan gum
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp himalayan sea salt
1/2  cocoa powder dark unsweetened
1 cup organic brown sugar

Wet:

2/3 cup earth balance soy free
2 tbsp agave
1/2 cup almond milk, more if needed
1 tsp pure vanilla extract
2 organic eggs

Add in:

1/2 cup bittersweet cocoa camino chocolate chips

Variation:

1/2 chopped dried sour cherries

Mix dry ingredients well.  In a separate bowl mix wet, best if all the wet ingredients are at room temperature. Add the wet ingredients to the dry, this dough should be scoopable but not really dry. Add more almond milk here if too stiff.

Using a 1 or  2 tbsp scoop depending on how big you want your cookies, on a parchment lined cookie sheet press them down to about 1/2 an inch thick. (I play with this sometimes making them much thinner and round other times just they way they fall on the sheet as the ones in the picture).

Bake cookies for 15 to 20 minutes until they are just firm, the thinner they are the less time you will need. Cool a bit before transferring to a wire rack. Store in the fridge or freezer but honestly these never last very long in our house.


Sometimes you just need some chocolate!

Enjoy!

Roasted Beets with Truffle Salt

I first tasted truffles when I was vacationing in the hills of Tuscany, Italy. On our way home we spent the night in Florence and decided to eat at a Trattoria on the Arno.  Our waiter convinced me to try their signature dish.

It was so simple nothing but olive oil truffles, fresh grated parmigiano and the finest, thinest tagliatelle I have ever tasted.

Now 10 years later and gluten free, still as attached to the flavor of the truffle as the first time I tried them, this dish was born. Inspired by the memory of that first taste, simple, easy to prepare and delicious.

3 medium sized organic red beets

3 medium sized golden beets

2 tbsp olive oil

1 tsp truffle salt

Fresh parsley for garnish

Preheat oven to 375 degrees. Meanwhile, wash and peel beets and cut into wedges. Toss them in the olive oil and 1/2 tsp of the truffle salt. Bake in a covered dish for 1 hour or more depending on desired consistency. I like mine just a little crunchy. Transfer to a serving dish and sprinkle with remaining 1/2 tsp of truffle salt and fresh chopped parsley.

Its as simple and delicious as that!

Serves 4.