Tuesday, June 3, 2014

Pink Pancakes

My kids love sweet pancakes. So, I keep trying to make pancakes with added nutrition and flavors. I decided that this time I will change color of the pancakes. When my son saw the pancakes, his reaction was - "pink pancakes?? What??" When they ate it, they liked the pancakes. When I asked my younger one - "What color pancakes you want next time?" He said - "Blue!!"
Pink Pancake (Beetroot Pancake)
1 cup Brown Rice Flour
1 Egg
1/4 cup Beetroot Puree (See Notes Below)
1 tsp Flaxseed Meal
1 cup Almond Milk
1 tbsp Honey
  1. In one medium sized bowl, beat the egg. Mix beetroot puree and milk in it.
  2. Add rice flour, flaxseed meal and honey to the mix and make it a smooth batter.
  3. Add more milk or more rice flour to make batter thick enough to make pancakes. Put the batter aside for 15 minutes.
  4. Heat the non-stick pan and spread pancake batter on the pan. Put a little oil and cook the pancake both sides.
  5. Serve hot with honey or jam.
Notes - To make beetroot puree, I chopped beetroot in very small pieces and steamed it for 10 minutes. When it is soft, I blend all pieces in blender to make puree.

Friday, April 25, 2014

Sugar Free Vanilla Cake

"Yeast is the beast". Since 5 years, we are on GFCF diet successfully.  I used to bake breads, cakes, cupcakes, muffins and cookies for my son. My son had yeast issues but still I could not control his sugar intake as he loves sweet goodies. I tried several recipes by replacing sugar with stevia, honey, agave nectar, but was never successful. I tried xylitol first time and my recipe was perfect. Finally, I have recipe for sugar free vanilla cake.
3/4 cup coconut oil
3/4 cup xylitol
1 cup brown rice flour
1/2 tsp xanthan gum
1 tsp flaxseed meal
3 eggs
1 tbsp. gluten-free baking powder
few drops vanilla extract
1 tbsp. coconut milk
  1. Preheat the oven to 400 degrees F. Grease and flour (rice flour) an 8-inch round or square cake pan.
  2. Combine all the dry ingredients in a medium sized bowl.
  3. Beat the eggs with coconut oil in a separate bowl. Mix the coconut milk and vanilla extract in the egg oil mixture.
  4. Stir in the dry ingredients and mix it until it is a smooth batter.
  5. Put the batter in the prepared pan and place the pan in the preheated oven for 25 minutes or until just firm to the touch.

Friday, March 7, 2014

Grain Free Bread

I have baked my first ever GFCF and grain free bread. In first time only, it came perfect. Recipe was adopted from the very famous blog - Against all grain. Whoever follows the SCD diet, is aware of the name Danielle Walker. The recipe link is here - Grain-free Sandwich Bread (Paleo and SCD).
I started GFCF diet for my son few years back. Few of my friends started SCD diet for their kids, but I didn't think about it. It all started with my hubby's diet. My husband wanted to reduce his weight, so he stopped eating all carb items following Atkins diet. Since one month, he is eating only salad, vegetables, fruits, eggs, cheese and non-carb items.Yes, he has reduced weight. And he is also feeling more energetic and alert.
But without bread, how will you survive. You need some bread to eat in the breakfast. I just found this recipe by searching on the internet and gave a try. Yes, recipe was perfect and result was also perfect. This bread's texture and softness was like normal regular bread. Taste was also good. Nobody could tell what are the ingredients inside.

When I took the picture, half of the bread was finished. Thanks to Danielle Walker to give such a great recipe. Next day, I borrow her book 'AGAINST all GRAIN' from the library, and in the book, this same recipe is mentioned as 'world-famous sandwich bread'.
She has written in her comments - "This is the bread that took my blog global. It is my most viewed and shared recipe of all time and has never received a negative comment, except about the cleanup! You can toast it to accompany eggs in the morning, send an almond butter and jam sandwich to school with your kids, or grill it Panini-style."
It's all true. Thanks to Danielle Walker.

Tuesday, March 4, 2014

Broccoli Spinach Soup

Hot soups keep you warm in this winter season, so I keep experimenting on different combinations of soups. Recently I tried broccoli and spinach soup. It was so tasty that I made it 3 times in 2 weeks. It was so filling that we didn't need to eat anything with the soup. This soup has become one of my favorite soups.
Broccoli Spinach Soup
2 cup finely cut Broccoli florets
1 Red / Yellow finely cut Onion
2 cup finely chopped Spinach
1/4 cup Coconut Milk
Water as required
Salt & pepper according to taste
1 tsp Oil
  1. Heat the oil in the pan and saute the onion in the oil till it is softened. 
  2. Add broccoli and spinach Into it and saute it for 3 minutes. 
  3. Add one cup of water and let it boil for 3-4 minutes or till broccoli is softened. Remove the pan from the heat and let it cool down. 
  4. Put the mixture in the blender and blend it till it gets smooth consistency and a little thin paste. It's good if you leave some crunchy pieces unblended.
  5. Pour the blended mixture into the cooking pot and add water if needed. Boil it for 10 minutes at least. 
  6. Add coconut milk into it. Also add salt and black pepper according to taste. Boil it for another 5 minutes. 
  7. Serve it hot.
This soup was so yummy that I am sure that this can be part of the party menu plan and guests will ask for more.

What do you think? Try it and tell me if you like the recipe.

Friday, January 3, 2014

Banana Pancake

After such a long time I am going to write and I hope I keep posting my favorite recipes. I am excited about this recipe as I was not sure my kids will like it. They are very picky eater and they reject almost every new food. My today's recipe is Banana pancake and this is totally my idea.
When bananas are over-ripened, no body wants to eat it. Kids will never eat. Using bananas in the pancake, my kids were not able to guess but they liked the pancake very much. They were demanding for more pancake but the batter was finished.
Banana Pancake
1 cup Rice Flour
1 Egg
2 Ripe Mashed Bananas
1 tsp Cinnamon Powder
1/2 tsp Roasted Sesame Seeds
1/4 tsp Cardamom Powder
1/2 cup Almond Milk
Little Sugar
  1. In one medium sized bowl, mix rice flour and mashed bananas. Add one egg and mix thoroughly.
  2. Add cinnamon powder, Sesame seeds, sugar and cardamom powder. Make smooth mixture.
  3. Add  milk enough to make smooth batter. Add one spoon milk at one time as batter should be little thick to make pancakes.
  4. Heat the non-stick pan and spread pancake batter on the pan. Put a little oil and cook the pancake both sides.
  5. Serve hot with honey or jam.
After such a long time, this is my first recipe. Your suggestions  and comments are welcome.