Vegan Heart Pancakes

Vegan Heart Pancakes

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Everywhere you go, all you see is a massive amounts of hearts and roses, etc. The cool thing would be if we celebrate love all the time and not on one designated day. Either way, I love anything love related and played around with my pancake recipe to try and make them fluffier and vegan.

It sounds a little crazy to add vinegar to pancakes. I was a little nervous at first. I didn’t want the flavor to affect the pancakes. I used apple cider vinegar because it is a sweeter vinegar and really good for you. A little chemistry lesson here (sorry it’s the teacher in me). When you mix an acid (vinegar) and a base (baking powder), a chemical reaction occurs. You have heard of the volcano experiment where you mix together baking soda and vinegar, the chemical reaction happens right away and forms carbon dioxide. The carbon dioxide produces lots of bubbles and boom, volcano. Well, baking powder has baking soda in it but needs to be heated to form that chemical reaction with the bubbles. When you mix in the vinegar, you will see some bubbles (that’s the baking soda) but what you won’t see is the pancake mix getting air bubbles incorporated into it. When heated, it will produce fluffier pancakes. Okay lesson complete… back to baking.

What You Need:

1 cup Gluten Free Baking Flour

1 tablespoon Organic Cane Sugar

2 teaspoons Baking Powder

1/8 teaspoon Salt

2 tablespoons Coconut Oil

1 cup Soy Milk

1/2 tablespoon Apple Cider Vinegar

Organic Red Food Dye (4 drops)

Coconut Spray

What To Do:

In a mixing bowl, combine all your dry ingredients. Mix to incorporate the ingredients. Then add all your wet ingredients and mix. You will notice when you add the vinegar, it will bubble a bit. Don’t worry! We have had our chemistry lesson 🙂

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In a skillet under medium heat, spray with coconut oil. I made my pancakes into hearts but you can make any shape you want. I didn’t have any heart cookie cutters so I free-handed it. The first  ones were lopsided but I eventually got the hang of it.

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I topped mine with vegan butter and real maple syrup, not the processed kind that is just chemicals.

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Enjoy xoxo

Gluten Free French Toast Bake with Apple Compote

Gluten Free French Toast Bake with Apple Compote

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This recipe is perfect for brunch gatherings or for a special breakfast.

 

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What You Need:

1/2 loaf of gluten free sour dough bread, cut in 1 inch pieces

3 eggs

1/3 cup of soy milk

1 tablespoon sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon apple pie spice

What To Do:

Mix all your ingredients together, except the bread. Soak the bread in the mixture overnight.

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In a casserole dish, layer the soaked bread. Overlap the bread and pour the rest of the mixture on top. Bake at 350 degrees for 40 minutes.

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While it is baking, prepare the Apple Compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

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What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

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Top the French Toast with the Apple Compote and enjoy! xoxo

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Gluten Free Cranberry Bread

Gluten Free Cranberry Bread

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This recipe reminds me of my momma so much! She would always make multiple loafs around the holiday season and together we made her recipe gluten free! The bread is the perfect amount of sweet with the tartness from the cranberries. The bread is moist and overall is just delicious!

 

What You Need:

2 Cups of Gluten Free Flour

1 Cup of Sugar

1 1/2 Teaspoons Baking Powder

1 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/4 Cup Vegan Butter

1 Egg, beaten

1 Teaspoon Orange Zest

3/4 Cup Orange Juice

1 1/2 Cups Cranberries, diced

Coconut Spray

What To Do:

Mix together flour, sugar, baking powder, salt, and baking soda in a large bowl.

Cut in the butter until the mixture is crumbly.

Add in your egg, orange peel, and orange juice and stir until it is evenly mixed in.

Fold in cranberries and put into a greased loaf pan.

Bake at 350 degrees for about 50-60 minutes. Try to wait until it is cool to eat it. It is hard but it is so good!

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Hope everyone is enjoying the Holiday Season! xoxo

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats

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I love the Fall! The crisp days, colorful leaves, and anything pumpkin flavored. I find something so comforting about having a warm bowl of oatmeal infused with delicious flavors. I wanted to make something with pumpkin since I had some left over when making my delicious pumpkin bread (under breads on my blog). I threw a bunch of things in a bowl and voila, I created a very yummy recipe!

 

What You Need:

1/4 Cup Pumpkin Puree (I used Trader Joes BPA Free Organic Pumpkin Puree)

1/2 Cup Soy Milk (or any milk of your preference)

1/4 Cup of Vanilla Greek Yogurt

2 Teaspoons Honey

1/2 Tablespoon Pumpkin Pie Spice

1 Teaspoon Cinnamon

1/2 Cup Certified Gluten Free Oats

1 Tablespoon of Chia Seeds

1 Teaspoon of Brown Sugar

1 Tablespoon of Pumpkin Seeds

What To Do:

Whisk together the pumpkin puree, soy milk, Greek yogurt, and honey. When combined, whisk in the spices, and then add in the oats and chia seeds. Mix very well and cover.

Refrigerate over night, mixing once before bed.

In the morning, top the oats with brown sugar and a dash of cinnamon. Sprinkle on some pumpkin seed and enjoy! I personally like my oats warmed up but some people enjoy eating them cold.

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Gluten Free Chocolate Chip Zucchini Bread

Gluten Free Chocolate Chip Zucchini Bread

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Oh my goodness! This bread is amazing! I love these gluten free zucchini muffins from one of the local coffee places in Boston. I wanted to recreate my own recipe, so I tested a few different variations and my goodness… this is delicious!

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What You Need:

2 Cups of Shredded Zucchini

2 Eggs

1/4 Cup of Applesauce

1/4 Cup of Vegetable Oil

3/4 Cup Sugar

1/4 Cup Brown Sugar

2 Teaspoons of Vanilla Extract

1 1/2 Cups of Gluten Free Flour (I love Bob Red Mills 1:1 Baking Flour)

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Salt

2 Teaspoons Cinnamon

1/4 Cup Raisins

1/2 Cup Dark Chocolate Chips

What To Do:

In a food processor or with a mixer, add eggs, applesauce, vegetable oil, both sugars, and vanilla extract. Blend until smooth.

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Slowly add in the dry ingredients. Take about half of the shredded zucchini and mix in the food processor.

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Stir in the rest of the zucchini, raisins, and chocolate chips.

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Cook at 350 degrees for about 50-65 minutes in a buttered loaf pan.

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Let it cool on a wire rack and try to wait to eat it until it is cool. I’m not going to lie. I might have ate some while it was still warm.

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So good!

Gluten Free Cinnamon Pancakes with an Apple Cinnamon Compote

Gluten Free Cinnamon Pancakes with an Apple Cinnamon Compote

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I hope everyone had a Hoppy Easter (if you don’t celebrate, I hope you had a great weekend). Typically, our family would have a huge Easter dinner where my grandma would make her delicious lamb. With my mother’s passing, the holidays are now going to be different, very different. I honestly did not want to celebrate at all.

As a family, we went out to dinner Saturday night and celebrated being together. Sunday morning, my cousin, my brother, and I made a pancake breakfast. This was my first time attempting making Gluten Free Pancakes without a premade mix. They came out delicious!! I tried to measure the ingredients but sometimes I just add in ingredients or adjust as I am going along.

 

What You Need:

1 Cup of Gluten Free Flour (I like Bob Red Mills 1:1 Baking Flour)

2 Tablespoons Sugar

2 Teaspoons Baking Powder

2 Teaspoons Cinnamon

1/8 Teaspoon Salt

1 Cup of Buttermilk (I did 3 Tablespoons of Lemon Juice in a measuring cup and filled the rest with Soy Milk (or any type of milk you drink) to the one cup mark)

1 Egg

2 Tablespoons of Vegan Butter (can use regular butter), melted

Coconut Oil Spray (or any type that you like to use)

What To Do:

If you are not using buttermilk, put 3 Tablespoons of Lemon Juice in a measuring cup and filled the rest with Soy Milk to the one cup mark. Mix and let it sit for about 5 minutes (you want it to start to curdle a little).

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Combine the dry ingredients in a bowl. Mix and add the wet ingredients. Mix until it is combined.

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You don’t want to over mix because the pancakes won’t be as fluffy. In a pan or griddle, spray with coconut oil and let it heat up over medium heat. While it is preheating, you can cut the apples for the compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

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Drop the pancake mixture into round circles in the pan leaving enough space for the pancakes to not overlap. Once the pancake starts to bubble, you know it is time to flip.

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Cook until they are golden brown on each side and there is no liquid left inside.

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Add the Apple Cinnamon Compote to the top and enjoy!

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Gluten Free Irish Soda Bread

Gluten Free Irish Soda Bread

Happy St. Patrick’s Day! 

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This family recipe has been passed down through the generations. I adapted it to make it gluten free. I actually baked this with my class today (most of them have never had Irish Soda Bread before) and they had so much fun!

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What You Need:

2 Cups of Gluten Free Flour (I like Red Bob Mills 1:1 Baking Flour)

2 Tablespoons Sugar

2 Teaspoons of Baking Powder

1/2 Teaspoon Salt

4 Tablespoons COLD Vegan Butter (you can use regular butter)

1 Teaspoon Baking Soda

3/4 Cup Buttermilk

1 Egg White (you can use the whole egg but I typically can’t eat eggs because I am allergic to them but I will bake with them every once in a while)

1 1/2 cups of raisins

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What To Do:

In a food processor, add flour, sugar, baking powder, and salt. Cube the butter into the flour mixture and pulse until the mixture is crumbly. Put the mixture into a mixing bowl. Add the baking soda to the milk and whisk until it gets frothy. Stir into the dry mixture with the egg. Add the raisins and mix until everything is combined. Spray a baking sheet or cake pan and transfer the dough. Make an X in the middle so the dough cooks evenly. Cook at 375 for 30 minutes or until the toothpick comes out clean.

This bread is super yummy and moist.  It wasn’t dry at all and topped with a little vegan butter, it was perfect!

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Hope everyone enjoys their holiday (Irish or not) 🙂

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