Welcome to my blog

I am so happy you found us please stay tuned regularly for new recipes. We focus on food made without gluten, paleo, vegan and raw foods and sometimes dairy and egg free but mostly the focus is on scrumptious!

You carry all the ingredients to turn your existence to joy. Mix them, mix them. ~ Hafiz

June 19, 2013

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.