Fluffy Pancake Mix

Pancakes were one of the first things I learned to make without grains. It didn’t seem to take too much effort to come up with a good recipe that tasted and felt like “real” pancakes using peanut butter or almond flour. It wasn’t until I decided to work up a nut-free version that I ran into problems. The batter was too stiff or the cakes were too grainy or the whole thing tasted a little funny. No matter what I tried, I couldn’t seem to get the final product just right. It wasn’t until I tried a slightly different approach that I discovered pancake greatness. These pancakes are perfectly light and fluffy and taste just like pancakes should. The kids gobbled them up, then asked for more, twice!

Fluffy Pancake Mixfluffy pancakes

1⅓ c coconut flour (150 g)
¼ c maple sugar or dark brown sugar (50 g)–optional, see notes
2 T psyllium husk powder (18 g)
1 T cream of tartar
2 t baking soda
1 t salt
  1. Stir together mix ingredients
  2. Store in an airtight container

Yield: 1½ c mix (enough for 24 pancakes)

To make pancakes:

¼ c packed pancake mix (40 g)
4 large eggs
3 T olive oil–or other liquid oil, see notes
2 t vanilla extract–optional

  1. Measure pancake mix into a medium bowl
  2. Add remaining ingredients and beat until smooth
  3. Pour by ¼ c onto nonstick griddle over medium heat
  4. Cook for 2-3 minutes, until edges are set and bubbles remain in the center
  5. Flip and cook on second side for an additional minute, until browned

Yield 4 cakes

NOTES:

  1. I have made this mix without any sugar, with 2 T sugar, and as written. The batter is a bit thicker and pours a little less easily with no sugar than with sugar, but it still pours well. We don’t usually add syrup to our pancakes, so I found the sugarless version didn’t quite have enough sweetness for our family. I liked the mix with 2 T sugar, but the kids weren’t quite convinced it was so great. As written, they loved the pancakes with no additional toppings.
  2. I do not recommend making this recipe with coconut oil as it gets too thick to pour. If coconut oil must be used, I suggest either bringing eggs to room temperature before mixing in melted coconut oil or scooping the thick batter onto the griddle and spreading it out into an even round.
  3. My daughter prefers silver-dollar pancakes to standard 5- to 6-in cakes. For her, I’ll pour just 1 T batter for each cake. At this size, they cook more quickly, 1½-2 minutes on the first side.

How do you like your pancakes?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Tomato-Free Tomato Sauce

When I first gave up nightshades, I believed I would never be able to replace tomato-based sauces and I grieved deeply for my collection of Italian and Mexican recipes. After reading about the amazing tomato-free Nomato Sauce, I was inspired to try making my own version. It took many, many tries in the kitchen to get the flavors to blend well, but I finally found a combination of fruits and vegetables that really worked well. If you’ve seen my Cranberry-Beet Ketchup recipe, you already know that beets and cranberries stand in well for tomatoes. This sauce has a fuller body than the ketchup and makes a great base for my marinara, bolognese, and enchilada sauces. The next test: tomato soup!

Tomato-Free Tomato Saucetomato-free sauce

1 T olive oil
1 med onion, diced (110 g)
1 sm carrot, chopped (50 g)
1 med stalk celery, chopped (50 g)
2 sm fresh beets, chopped (170 g)
1½ c fresh or frozen cranberries (170 g)
1 t salt
4 c water, divided
  1. Heat oil in a large pot over medium heat
  2. Add onion, carrot, celery, and beets, and saute, stirring frequently, until onions are translucent
  3. Stir in cranberries and salt, cooking for an additional 60-90 seconds until fragrant
  4. Add 3 c water, bring to a boil, and reduce heat
  5. Simmer uncovered, stirring occasionally, until beets are softened and sauce begins to thicken (2-3 hours)
  6. Blend until smooth and add remaining 1 c water

Yield 1 qt sauce

Do you have a favorite red sauce?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Fig Bars

Paging through the calendar of unusual holidays at brownielocks.com, I discovered today (January 16th) is Fig Newton Day. To celebrate, I offer you my take on the classic cookie. I was inspired by Elana Amsterdam’s recipe, but she made hers with almond flour and I wanted mine without nuts. I also wanted a smaller bar, so I could eat more of them! During my testing process, the kids gobbled theirs up with big grins and pronounced them “really good.” My husband, who still indulges his sweet tooth occasionally in grain- and dairy-filled goodies, said they taste just like the real thing.

Fig Barsfig bars

½ c dried figs, about 10 figs (75 g)
3 T water
1 T lemon juice
1 t vanilla extract, divided
½ c coconut flour (57 g)
½ t baking soda
¼ t salt
3 large eggs
2 T coconut oil, melted
1½ T honey (32 g)

  1. Preheat oven to 350°F line a large baking sheet with parchment
  2. Place figs in a small container, cover with water, lemon juice and ½ t vanilla, and set aside
  3. Whisk together coconut flour, baking soda, and salt in a large bowl
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Beat oil, honey, and remaining ½ t vanilla into eggs
  6. Add egg mixture to flour mixture and stir until a soft dough forms
  7. Puree figs and liquid into a paste
  8. Divide dough into 3 equal pieces (about 90 g ea)
  9. For each portion, form a thin log and roll out between pieces of parchment into a 12×3 rectangle
  10. Spoon 2 T fig paste onto dough and smooth into an even layer along the center of the rectangle
  11. Use parchment to fold long sides of dough over fig paste and transfer bar to prepared pan
  12. Bake bars for 10-11 min until golden and firm
  13. Allow to cool 2-3 min on pan
  14. Cut each log into 8 1½-in bars before removing to wire rack

Yield 24 bars

What is your experience trying to recreate store-bought treats in your own kitchen?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Beef and Cranberry Bowl

I recently started following The Autoimmune Protocol (AIP), which begins with the elimination of major inflammatory food categories, including nuts, seeds, legumes, eggs, nightshades, dairy, soy, and grains. If you are interested in learning the science behind the protocol, I highly recommend The Paleo Approach by Sarah Ballantyne. Since I’ve cooked dairy-, grain-, and nightshade-free meals for years, I have been surprised by what a transition this still is for me. Apparently I was eating more eggs, seeds, legumes, and nuts than I realized.

Breakfast on the AIP diet is particularly challenging with all the major American breakfast staples off the menu. I’ve mostly been stir-frying meat with fruits and vegetables or cooking a vegetable porridge. A week or so ago, I was inspired to create this dish after seeing a recipe for Corned Beef and Cranberry Hash. This has been one my most popular concoctions to date. The last time I made it, the kids requested I double the recipe and serve it for lunch, too!

Beef and Cranberry Bowlbeef and cranberry bowl

1 lb raw ground beef (454 g)
2 c shredded carrots (227 g)
1 c diced onions (160 g)
1 c chopped spinach (142 g)
2 garlic cloves, minced (6 g)
1 T dried parsley
1 t ground turmeric
1 t salt
½ t dried thyme leaves
¼ t ground cinnamon
¼ t ground cloves
2 c cranberries (227 g)
1 c beef or chicken stock

  1. Brown ground beef with carrots and onions
  2. Add spinach, garlic, and spices, and cook an additional 1-2 min until fragrant
  3. Stir in cranberries and stock
  4. Simmer, stirring occasionally, until cranberries have popped and stock has been absorbed (about 20 min)

Yield 5 1-cup bowls

What is your favorite breakfast food?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!

Guacamole

I first discovered fresh guacamole when I was in college. It quickly became my go-to party dish. When I found out that I can’t tolerate nightshades, I thought perhaps my excellent guacamole days were over. I mean, I know you CAN make guacamole with just avocados and salt, but it’s really not the same. After some testing and tweaking, I finally have the proportions for my new recipe just right; I don’t even miss the tomatoes and peppers! I hope you like it as much as we do.

Guacamoleguacamole

Meat from 4 avocados, mashed (400 g)
1/3 c finely diced onion (60 g)
1 bunch cilantro (60 g)
2 cloves garlic, minced (6 g)
1 t lime juice
½ t salt

  1. Stir together all ingredients until well blended.
  2. Serve immediately or press cover directly on the surface of the dip to minimize browning.

Yield 2 cups

What do you like to dip in guacamole?

Midnight Chocolate Frosting

I suggested banana cake for breakfast the other morning, intending to make My Favorite Banana Bread in a round pan and call it “cake.” My daughter promptly informed me that what makes it cake is the frosting! I had to agree that cakes are truly cakier with frosting. So I let her whip up a batch of this wonderful fudgy frosting (that I’d put together to cover my Chocolate Birthday Cake) and the kids were very happy with their breakfast!

chocolate_cakeMidnight Chocolate Frosting

1 c coconut oil, melted
⅔ cocoa powder (53 g)
2 T honey (42 g)
1 T vanilla extract

  1. Stir together all ingredients
  2. Chill until set, but not hard (20-30 min in the fridge)
  3. Beat with electric mixer until fluffy

Yield about 2 c frosting (just right to frost one layer or 12 cupcakes)

This is a truly dark, bittersweet chocolate flavor. If you’re looking for something a bit sweeter, I have found it works well with 3 T honey. If you want something even sweeter, I recommend Elana’s Paleo Chocolate Frosting recipe which uses melted chocolate chunks.

Variation: This also makes a great chocolate peppermint frosting. Simply replace the vanilla with 1 t peppermint extract.

What’s your favorite way to eat chocolate frosting?

Cranberry Muffins

When I was a kid, we made cranberry bread using the recipe from the book Cranberry Thanksgiving by Wende and Harry Devlin. As an adult, Carol Gelles’s recipe from 1,000 Vegetarian Recipes became a family favorite. Once we’d cut grains out of our diet, though, we clearly needed a new concept for cranberry bread. This recipe combines the best parts of both favorites, leaving behind the grains, dairy, and copious measures of sugar. Plus, you don’t have to chop up the cranberries!

cranberry_muffinsCranberry Muffins

¾ c coconut flour (85 g)
1 t cardamom
1 t baking soda
½ t salt
8 large eggs
½ c coconut oil, melted
2 T orange juice
1 T honey
1 T molasses

1¾ c whole fresh or frozen cranberries (170 g)

  1. Preheat oven to 350°F
  2. Line 12 standard-size muffin cups with parchment
  3. Whisk together coconut flour, cardamom, baking soda, and salt
  4. In a separate bowl, beat eggs until frothy and uniform in color
  5. Beat in coconut oil, orange juice, honey, and molasses
  6. Add flour mixture and stir until smooth
  7. Fold in cranberries until evenly distributed throughout batter
  8. Spoon batter into prepared muffin cups
  9. Bake for 35 min, or until firm and springy in the center
  10. Remove immediately to wire rack
  11. Allow to cool 5-10 minutes before serving

Yield 12 muffins

How do you like your cranberries best?

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DISCLAIMER: This post may contain affiliate links. If you choose to purchase an item after clicking through one of my links, I may receive a small commission. Your cost remains the same. Thanks for supporting The Hyphenated Kitchen!