Gluten-Free and Dairy-Free Cornmeal Pancakes.

I looked at my archives (something I should probably do more often, it turns out) and found I have another cornmeal pancake recipe that I claimed was the best ever. It probably is pretty great, but I have zero memory of it. So if you’re just joining the fun, choose what you like or just stick with this one. They both work! This recipe achieves the texture I look for in a cornmeal pancake. I like tasting the graininess of the cornmeal, and the savory quality offset just slightly by the honey is perfect. We ate them with chili like you would eat cornbread with it, but change the setting and they make a great addition to breakfast or an appetizer spread!

2 c cornmeal
2 1/2-3 c boiling water
4 tsp baking powder
1 tsp salt
2 eggs
1/4 c honey
1/4 c vegetable oil

Dump cornmeal into a large bowl. Slowly pour boiling water over cornmeal, allowing the water to hydrate the granules. Using a spoon, gently stir mixture to make a paste, being sure all the cornmeal is moistened. Allow to sit 1 minute. Add remaining ingredients and mix well. Drop heaping tablespoons of batter onto a well-oiled heavy-bottomed skillet over medium-low heat, spreading the batter out to make a flatter cake. Flip pancakes when slightly browned just around the edges and flatten with the spatula. Cook about 1 minute more and remove to a cooling rack placed on a tray in a warm oven. Serve hot! Can be used as an appetizer with a savory salad on top, or to compliment chili.

Green Muffins.

Oh, here she goes again: making a perfectly wonderful breakfast food into a sideshow of hippie proportions. DEAL WITH IT. These green babes are fabulous! Their Irish hue makes me oh-so-happy. I especially enjoy the simple ingredient list. I made these dairy-free and gluten-free using almond milk, oat flour, and a gluten-free flour blend, but I think the ease of this recipe lends itself well to using any all-purpose-type flour you have. Bake these on St. Patrick’s Day forevermore! You’re welcome. Many thanks to this recipe for the inspiration and guidance!

1 c oat flour
1 c gluten-free flour blend or all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 c coconut oil
3/4 c milk (I used unsweetened almond milk)
1 6-oz bag fresh greens (I used arugula; the original recipe calls for spinach; use what’s in your fridge)
2 tbsp maple syrup
2 bananas
2 tsp vanilla

In a large bowl, whisk together flour(s), baking powder, baking soda, cinnamon, and salt. In a blender, pulse milk, maple syrup, and coconut oil until oil is emulsified, about 5 pulses. Add greens and pulse 10-12 times and then then blend until smooth. Toss in bananas and vanilla; blend 10 more seconds or until mixture is smooth. Add green mixture to flour mixture and gently fold ingredients together until flour is mostly moistened. Pour into lined or greased muffin cups and bake at 350 degrees for 12 minutes or until tops are a tiny bit golden and muffins are set. Enjoy hot! Makes about 1.5 dozen.

Coconut Flour Chocolate Chip Cookies.

Made these. Ate 4 of them. Pooped 4 times the next day. The fiber content of coconut flour is real, folks. Beware!

1/3 c coconut flour
1/4 coconut oil, melted
Scant 1/4 c maple syrup
1 tsp vanilla extract
1/4 tsp salt
2 eggs, room temp
1/4 c dairy-free chocolate chips

Whisk together everything but the chocolate chips. Batter will be runny for the first 30 seconds but will dry up as the coconut flour absorbs the liquid. Stir in chocolate chips. Drop by tablespoons onto a parchment lined cookie sheet and shape into cookies with hands, making sure to flatten them. Bake at 350 degrees for 12 minutes or until golden around the edges. Remove from oven and allow to rest for 2 minutes before enjoying.

Belgian Waffles.

I made these waffles and then smothered them in strawberries, bananas, whipped cream, and chocolate hazelnut spread. HIGHLY recommend it.

2 c flour
4 tsp baking powder
1/2 tsp salt
1/4 c sugar
2 eggs, separated
1/2 c oil
2 c milk

Sift together the dry ingredients in a large bowl. In a small bowl, whip the egg whites until stiff peaks form. In yet another bowl, mix together egg yolks, milk, and oil. Add yolk mixture to flour mixture and combine completely. Fold in egg whites until homogenized. Cook on a hot, greased Belgian waffle iron until golden. Serve topped with everything you can think of.

Peanut Butter Chocolate Mug Cake.

I resisted the idea of a mug cake for ages. It was my pure thoughts about cake that made me turn my nose up to it: cake, an oven-born goddess. Cake, rising up and filling with airy fluffiness after 30 minutes in the oven. Cake. Oven. Two inextricably linked entities. Live and let live, right!

Wrong. Sometimes, you need cake, and you’ve exhausted your freezer stash of leftover cupcakes and brownies. Sometimes, you need the fluffy chocolate thing to happen without dirtying 14 dishes at 8:30 p.m. Sometimes, you need to release yourself from certain tried-and-true notions in order to spread your wings.

Sometimes, you just need a chocolate peanut butter cake to destroy while you gorge on Gilmore Girls.

Here’s my version of all the crazy mug cakes you see on Pinterest and beyond. It is super satisfying and not too guilt-inducing (the peanut butter adds protein, after all). I split this recipe with my husband and we girls-night it on the couch getting chocolate all over our faces. It’s precious. Come see us. You’ll cringe.

1/2 c flour
1/3 c unsweetened cocoa powder
1/2 tsp baking powder
1/4 c sugar
1/4 tsp salt
1/2 c + splash milk
1/4 c peanut butter
1 tbsp oil
1/4 c dark chocolate chips, divided

Grab 2 large, microwave-friendly mugs. Whisk together flour, cocoa powder, baking powder, sugar, and salt in a small bowl. Add milk, peanut butter, and oil. Stir to combine. Divide between the mugs and top with chocolate chips. Cook each mug individually in the microwave on high for 1 minute, 20 seconds. Allow to sit for a full minute before removing from the microwave. Repeat with second mug. Enjoy immediately.

Banana Pancakes for Two (Or One, if You’re Me).

I realize I have a pancake problem, and I’m not sorry. Pancakes are good any time of day, and they can be made paleo, gluten-free, whole grain, and with or without dairy. You can slip vegetables into any pancake batter, and you don’t have to turn on the oven to get cake. Without furthering this ode to pancakes, here’s how you can enjoy a batch all by yourself. Late dinner? Done. Sleep past breakfast? You got this. Not in the mood for leftovers? Banana pancakes. The banana is essential, as there is no other vegetable oil or butter in the batter, and I also skip any kind of sweetener. I make these dairy free using almond milk and smother them with coconut oil and maple syrup; you can use butter and a sprinkle of your favorite topping. It is essential these are cooked on a hot griddle and eaten immediately!!

1 scant c whole-grain white flour
1/2 tsp baking powder
Dash ground nutmeg
1/8 tsp salt
2 eggs
1 banana
3/4 c + 1 tbsp milk
1 tsp flax seeds
Dash vanilla extract

In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. Add milk, eggs, and banana; smush and mash together until mostly homogenized. Sprinkle in flax and vanilla; stir to combine. Cook by 1/4 cupfuls on a hot, well-greased griddle until bubbles appear on top; flip and cook til both sides are beautifully browned. Serve hot with butter or coconut oil and a healthy portion of maple syrup.

Gluten- and Dairy-Free Pie Crust.

This pie crust does a few things: first, it’s an excellent vehicle for whatever filling your heart desires. Second, it’s got the ability to wear different pants. You can season it for a sweet pie, a savory pie, a breakfast feast, whatever. Last and most importantly, this pie crust offers the ability to justify eating pie at pretty much any time of day. The nuts and oats offer both fiber AND protein. If you’re anything like me, you’ll need this justification because pie tastes best in the mornings for breakfast. It’s pretty good at lunch, too. Having pie for second dessert is just normal, really, and if you wake up in the middle of the night, there should probably be pie on the counter so you have something to nibble.

You know what, don’t be like me.

This pie crust is hearty and has a great crunchy texture. I used it for both a dairy-free chocolate meringue pie and an apple cranberry pie, and it performed beautifully. It had the added benefit of countering the sugar rush from the filling with its other good-kid qualities. I used allspice to season it the first time I baked it which gave a graham cracker scent. I think it’d be really good for a frittata with a little bit of cayenne and cumin in it or cinnamon and cocoa for a sweet pie. This recipe makes enough for 1 9-inch pie crust and 4 ramekins. If you really stretched, you could probably do 2 9-inch crusts, but you could also make a little extra filling and pop the small ones in the freezer for late-night enjoyment.

1 c gluten-free flour blend (I use Namaste Foods GF flour blend)
3/4 c gluten-free oats
1/2 c walnuts
1/2 c almonds
1/2 c vegan margarine, melted
1/4 c honey
1/2 tsp salt
Seasonings to compliment the filling (opt.)

In a large food processor, pulse nuts, oats, flour, salt, and seasonings (if using) until it’s the texture of coarse sand. Evenly drizzle honey and margarine onto dry ingredients. Pulse until lightly combined and then process for 10-15 seconds until it starts to pull away from the sides of the processor. Press into a pie plate so that it is just over 1/4″ thick and prick all over with a fork. Bake at 325 degrees for 10-15 minutes or until golden and fragrant. Enjoy with your favorite filling.