Lentil Flax Seed Pancakes w/ Sunflower Seed Mocha Butter

One thing that Gluten Free/Dairy Free/Sugar Free Dieters miss is pancakes

drizzled with butter and syrup..............

...............Not any more though!

I'm starting a strict anti-inflammatory diet for a week or two to help with some joint pains.
Two wonderful foods on the plan are Lentils and Flax Seed.
But if the healthy food doesn't taste really good, are you really going to keep eating it?

These pancakes were really simple and REALLY Good! 

It always helps to stay on track when your food is delicious.............

This recipe starts off with some ground flax seed for healthy digestion and folic acid. 

I try to eat 3 Tbs. of ground flax each day. 

Be sure to grind it fresh and/ or store it in the freezer for optimal nutrition.

Here's the super simple recipe:

Lentil & Flax Seed Pancakes

Mix the dry ingredients, then mix in the water & vanilla
and let sit for a few minutes. 
Add water if its  too thick.
The batter will be more thin than gloppy.

Drop spoonfuls onto a greased heated fry pan.
Fry up each side for about 3 minutes.

1 - 1 1/4 Cups Filtered Water
1/2 tsp. Vanilla Extract

3 Tbs. Ground Flax Seed
3/4 Cup Lentil Flour (grind Lentils into a powder  -  that's it)
1/2 tsp. Powdered Stevia *or 2 Tbs. of honey
1 tsp. Baking Powder

* leave out the sweetener and the vanilla and they are like cornbread to go alongside of a meal.

Serve these with any healthy syrup, fruit puree or a nut butter.

I did these with my

Sunflower Seed Cocoa Butter 

Berries, fruit purees or jams would also go well with these.

YYuuuummm!!!

Gluten Free, Sugar Free & Dairy Free

Lentil Flour and Flax Seed are very Healthy Fun Food!

Enjoy!

Cinnamon Bun Mini Donuts

These donuts were my first attempt at using my new Bella Mini Donut maker.  I picked a recipe from Averie Cooks for 'Baked Cinnamon Bun Dunuts w/ Vanilla Cream Cheese Glaze'.  Please check out her post for the recipe and baking instructions for these and so many more yummy treats!

Morning routine

My morning routine starts about 4am when my loving cat reminds me that it's time to go make some money and more importantly feed him.  I'm outside most of the day and I like to start off with a cup of heated Almond or Soy milk.   Add in a little vanilla Stevia, some Cafix coffee substitute and I'm off and running............I usually try to grab a piece of fruit.  This plum here started me off today and

Candied Bosc Pears

Such beautiful Bosc Pears and they would be wonderful just as is.  But,

I tried to fancy them up a bit.

This would make a great project for parents and kids............lot's of licking your fingers though!

Grapefruit Brulee

 

Inspired by Alton Brown, thanks Alton, this one is a keeper!!

Cheerios Creamy Peanut Butter Cookies

Silicone Flower Cookie Mold

I wanted to come up with something new using the Peanut Butter Cheerios I won in Love Veggies and Yoga's  giveaway last week, (thanks again Averie!) and I wanted to use a new silicone mold I found at TJ Maxx Friday

so here's what the results are:

White Chocolate Banana Cream Peanut Butter Cookies.....................wow, too long of a name Huh?

Anyway, here's what's in them and I'm sure you could use any type of cupcake mold to make the same shape for them.

For the cream layer:
2 large frozen bananas slightly thawed
4 oz. Dairy Free Cream Cheese ( I used Tofutti)  softened
1 tsp. liquid Stevia
1 tsp. Agave nectar
Blend all these ingredients in a blender until ice cream like mixture is achieved.  Store in the freezer until ready to spoon into molds.

I had about 2 oz. of melted dark chocolate and 2 oz. of white chocolate for layers

And the peanut butter layer is:

2 Tbs. melted organic spread like Nature's Promise
1 tsp. liquid Stevia
1 1/2 Tbs. Natural Unsweetened Peanut Butter like Crazy Richard's
1 cup of Cheerios cereal (new Peanut Butter flavor)
Blend all these in a food processor until crumbly wet mixture is achieved.

Spray the mold or pan with some vegetable spray lightly.

Spoon in the first layer with enough dark melted chocolate to cover just the bottom of each section.
Cool in the freezer until firm.
Spoon on the second layer just like the first with white melted Chocolate and cool again in freezer.

3rd layer is a Table spoon or so depending on what mold you're using, of the peanut butter mixture pressed down firmly into the mold leaving enough room for the final layer of cream.

Peanut Butter and Cheerio crumbs

The final layer is filling what space is left in each section with a spoonful or so of the banana cream mixture, you might need to let it sit out a minute before spooning it into molds if you've had it in the freezer a while.  Smooth out the cream as this will be the bottom of each cookie.
Optional:  I pushed some more Cheerios down into the cream layer to finish off the bottoms.

Freeze the finished cookies until firm and then unmold or pop out of pans.  Keep frozen for storage in a sealed container.

PS:  I took the leftover melted chocolate I had and mixed in some more Peanut Butter Cheerios and made an awesome crispy chocolate bar..............yum, thanks again to Averie and General Mills for their inspiration on these.  I will be purchasing more soon! 

Enjoy!
This post is linked to:  http://simplysugarandglutenfree.com/  and http://glutenfreepantry.blogspot.com/2012/02/allergy-free-wednesdays-blog-hop-week-5.html
http://allergyfreecookery.blogspot.com/2012/02/allergy-friendly-lunchbox-love-22412.html

'Chocolate-Covered Katie's : Snickerdoodle Pancakes

Beutiful pics from 'Chocolate-Covered Katie'

From:  Chocolate-Covered Katie:

Orange Chocolate Chip Biscotti

Orange Chocolate Chip Biscotti w/Cinnamon Sugar coating

Iced Oatmeal Cookies

Iced Oatmeal Cookies
If I could "can" these to have on hand it would be awesome......

Adapted from Good to the Grain


Yield: 13 4-inch cookies (with a 2 tablespoon or #40 scoop)
Butter for baking sheets or parchment
2 1/2 cups old fashioned oats (or Oat Flour if you already have it made)
1/2 cup white flour
1 cup rice flour
1 tablespoon plus 1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
1 cup dark brown sugar
1/2 cup white sugar  ( I used Splenda)
1 teaspoon cinnamon
1 teaspoon grated nutmeg
8 ounces (2 sticks) unsalted butter, melted
2 large eggs
Icing:
2 1/4  cups powdered sugar  ( made my own again by putting 2 1/4 Cups of Splenda in the Blender to make powdered suger)
5 to 6 tablespoons whole milk ( I used Vanilla Soy)
3/4 tablespoon cinnamon
Pinch of salt

Preheat oven to 350°.
In a food processor, mix all dry ingrediants including sugars and baking powder, etc. and mix well.

Sift dry ingredients into a large bowl, pouring back any bits of grains or other ingredients that remain in the sifter. In a small bowl or mixer, blend butter and eggs until combined. Using a spatula, fold the wet ingredients into the dry ingredients. (Or add them slowly to the wet in the mixer bowl.)

Scoop balls of dough about 2 to 3 tablespoons in size (I used a #40 cookie scoop, which scooped 2 tablespoon-sized balls) onto cookie sheets about 3 inches apart. Bake for 16 to 20 minutes.  When tops are evenly brown, take them out and transfer them to a cooling rack. Repeat with remaining cookie dough. Let cookies cool completely before icing.
In a bowl, whisk icing ingredients together until smooth. It should have a honey-like consistency. Drizzle the frosting over the cookies. Let the frosting set for 30 minutes (or more; it took longer at my place but by the next day, was fully firmed up) before eating. The cookies can be stored in an airtight container for up to a week.
Very healthy and yummy, great for breakfast on the go and almost sugar free!