Millet & Chia Blender Pancakes and Waffles

I love these pancakes so much I have made them everyday for a week, and just had to make my sweetheart's face into one. They are easy, kid friendly, and fun! If you have some old empty ketchup bottles you can add a little cocoa powder (like 1 tablespoon) to half the batter and use it to make outlines of your favorite people and characters.

Tools:

-Blender (This recipe doesn't work without being blended. I am not sure why, they don't hold together enough without it. The tricky part about GF vegan pancakes is that you can't use xanthan to bind it because it is gummy. And of course eggs are a no-no in our house. Oh the joys of GF baking!)

-scale

-griddle and all the other regular pancakes stuff

Recipe by grams:

14 g Chia Seeds
200 g water
50 g coconut oil (probably any cooking oil will do, I just LOVE coconut oil)
50 g organic white sugar (again, probably any type of sweetener will do)
5 g salt
80 g Millet Flour (also works with brown rice flour, but millet is a little more nutrient dense)
80 g Potato Starch (I am sure different types of starch would work, (with the exception of tapioca starch, I think it would be very gummy. I will test them and update this formula when I am sure.)
8 g Baking Powder

Blend on high for about a minute. If you have a Blendtec or Vitamin blender I would be careful not to let the batter get too warm and prematurely activate the baking powder.

Warm up the griddle to medium heat and have a pancake art party! I do this volume of batter for my family of four, but it can be easily doubled. The batter is only good for one use. I tried putting leftovers in the fridge, but it thickened up after a few hours.

Gluten Free & Vegan Gingerbread Rollout Cookies

Tools: scale, mixer, 2 bowls, Rolling Pin, baking mat, cookie cutters
Oven Temperature: 350 degrees F
Weight: by grams

In your mixing bowl mix:
40   Flax seed Meal
100   Lukewarm Water

Let sit for 5-10 minutes while you prepare the other ingredients.

Whisk Dry ingredients together in a bowl and set aside:
350 Brown Rice Flour
60   Tapioca Starch
50   Coconut Flour
40   Potato Starch
15   Ground Ginger
10   Cinnamon
1/2 tsp. Ground Cloves (this amount doesn't register on my scale)
5     Salt
5     Xanthan Gum
5     Baking Soda


In your mixing bowl, mix together the following ingredients with the flax seed meal and water until they are all evenly combined:
450 White Sugar
50   Molasses
150  Coconut Oil or Shortening
50    Unsweetened Apple Sauce

Add the dry mix to the mixing bowl and mix for 3-5 minutes on medium speed.

Rollout on a silicon mat to 3/4" in thick, if you will be pressing a pattern into them like the ones I have pictured. Do 1/2" if you are not doing a pressed pattern on top. Dust with brown rice flour as needed. Do the fun part of cutting out cookies! Then place them on you cookie sheet that has been covered my parchment paper or a silicon baking mat. Thinner cookies will make harder cookies, so if you are making houses, you can do that, or just bake longer.

Bake at 350 degrees F for 18-20 minutes.

When they come out let them cool for a few minutes before you transfer them to the cooling rack.
When they have cooled put them in an air tight container.  

Gluten Free & Vegan Gingerbread Drop Cookies

In my opinion you can't truly celebrate the holiday season without gingerbread of some sort. Gingerbread has been a tradition in my husband's family, and I have made it one of ours too.  This little  cookie is the reason I started baking!

They are free of the following common allergens: gluten, wheat, soy, peanuts, tree nuts, sesame, dairy, and eggs

Tools: scale, mixer, 2 bowls, 15-20 gram (small) cookie scoop, baking mat
Oven Temperature: 350 degrees F
Weight: by grams
Yeilds: approx. 30, 2 1/2" circular cookies

In your mixing bowl mix:
40   Flax seed Meal
100   Lukewarm Water

Let sit for 5-10 minutes while you prepare the other ingredients.

Whisk Dry ingredients together in a bowl and set aside:
100 Brown Rice Flour
100 Sweet White Rice Flour
60   Tapioca Starch
40   Potato Flour
10   Ground Ginger (1 1/2 Tablespoon)
5     Saigon Cinnamon (1 Tablespoon)
1/2 tsp. Ground Cloves (this amount doesn't register on my scale)
5     Salt
5     Xanthan Gum
5     Baking Soda


In your mixing bowl, mix together the following ingredients with the flax seed meal and water until they are all evenly combined:
250 White Sugar
50    Unsulfured Molasses
100  Coconut Oil

Add the dry mix to the mixing bowl and mix for 3-5 minutes on medium speed.

Prepare a bowl of about 1/4 cup white sugar and scoop out 15-20 gram balls of dough into it. Coat each ball with the white sugar and place on a parchment, or silicon mat covered cookie sheet.

Bake at 350 degrees F for 10-12 minutes.

When they come out let them cool for a few minutes before you transfer them to the cooling rack.
When they have cooled put them in an air tight container.

Gluten Free and Vegan Lemon Poppy Seed Muffins

You need a blender (I use a Blendtec, it is great because I don't have to worry about picking out seeds), mixer, and a scale.

Oven temp. 325

Weights are by grams

Prepare dry mix in mixing bowl:
200        Brown Rice Flour
60          Potato Starch (not flour)
40          Tapioca Starch
15          Poppy Seeds
10          Baking Powder
5            Salt
1/4 tsp.  Xanthan Gum

whisk together and set aside

In a Blender:
135      Chopped whole Sunkist lemons
40        Chia Seeds
80        Lemon juice
50        Water

Blend on highest speed for 90 seconds, then place the jar back on the scale and add:
270      White Sugar
10         Vanilla
150       Coconut oil

Optional Crumble:
15         Lemon Zest
10         Poppy Seeds (optional, I just like the way it looks)
85         White Rice Flour
60         White Sugar
60         Coconut Oil
5           Baking Soda

Incorporate together with a fork until evenly mixed and crumbly in appearance.

Blend altogether on highest speed for 90 seconds. Contents should be brown in color and smooth in texture. Pour contents into the mixing bowl and mix on medium speed for 3-5 minutes. Batter should be completely incorporated. It is very dense batter, so it isn't a good idea to double this recipe unless you have a heavy duty mixer.

Line a cupcake pan.

Scoop 1/3 cup batter each. Sprinkle crumble

Bake for 45 min. at 325.

Enjoy!

Lemon and Lavender Cookies

Preheat oven to 350 degrees F

Dry Ingredients:
1 1/2 Cups Cybele Pascal Gluten-Free Flour Mix
1/4 Cup Coconut Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/8 teaspoon xanthum gum
1 Tablespoons Culinary Lavender
Sift together and set aside:

In a separate bowl cream together wet ingredients:
2 Tablespoons lemon vest
1 Tablespoons lemon juice
1/2 Cup Sugar
1/2 Cup Butter
1/4 Cup strained Plain Greek Yorgurt
1 Tablespoon Vanilla Bean Paste* (you can get this online or at a fancy kitchen store)

* If you don't want to use Vanilla Bean Paste you can use regular vanilla, but only use 1 teaspoon.

Combine both bowls gradually. I get it out of the bowl and kneed it all together, but I only have a hand held mixer. The dough gets pretty stiff.

I don't chill the dough because the coconut flour would soak up all the moisture and make the dough too dry. It is nice because you don't have to plan in advance to make these yummy cookies.

Lay out your parchment and and use extra gluten-free flour to help you roll it out. Try to get them about 1/4" thick.

Place on parchment paper and doubled up cookie sheet (unless you have a fancy cookie sheet that prevents burning on the bottom).

Cook for about 15 minutes, or until they start turning a little golden brown along the edges.

Let cool and decorate with some yummy lemon royal icing!

This recipe makes about 3 dozen 3" round cookies.

Egg-Free Lemon Royal Icing

So, I am very happy with myself. This recipe is ridiculously easy and now I can get fancy with my sugar cookies. I was worried it wouldn't taste very good and just be fun for decorating, but it IS good (well, if you like lemon flavored things). Here it is!

3 Tablespoons Energ-E gluten-free egg replacer
1/2 Cup lemon juice

Whisk together until frothy, then add:

4 Cups powdered sugar

Mix together for a few minutes.

Then you can add more powdered sugar or more lemon juice to get the consistency that you like to work with. Working with royal icing is tricky and takes practice, but so fun! I let mine dry over night before serving them.

Allergy Friendly Chocolate Chip Cookies

These cookies are nice and soft and super yummy! They are free of these common food allergens: gluten, wheat, nut, eggs, dairy.

Tools: scale, mixer, bowls, cookie scoop, baking mat
Oven Temperature: 350 degrees F
Weight: by grams

Soak your flax meal in a separate bowl while you prepare the other ingredients:
20   Flax Seed meal
60   Water

Whisk Dry ingredients together in a bowl and set aside:
100 Brown Rice Flour
100 Sweet White Rice Flour
60   Tapioca Starch
40   potato starch
8     Salt
5     Baking Soda
2    Xanthan Gum


In your mixing bowl, cream together the following ingredients until they are evenly combined:
150 Brown Sugar
100 Coconut Oil
10   Vanilla Extract


Combine all 3 bowls and mix for 3 minutes on medium speed.

Add:
200 grams of Enjoy Life Chocolate Chips.  (Or some other allergy free brand.)
100 grams GF Oats


Mix for another couple minutes and then scoop out 15-20 gram balls of dough onto a cookie sheet that has parchment covering it, or a silicon baking mat. Press each one with the spatula, they don't spread very well on their own.

Bake at 350 degrees F for 15 minutes, until golden brown.

When they come out let them cool for a few minutes before you transfer them to the cooling rack.
When they have cooled put them in an air tight container.

Soft gluten-free flour tortillas

These are great, and with a little practice you can be a tortilla master. They can also be used as naan for Indian dishes.

2 Cups Cybele Pascal's Basic Gluten-Free Flour
1 Cup Tapioca Starch
1 Tablespoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon Xanthum Gum
1 teaspoon salt
1 Tablespoon sugar

Sift together and add:

1/2 Cup softened butter
1 Cup strained plain greek yogurt

Knead everything together. The dough should be easy to handle. For best results, let it sit covered for a few hours.

If you feel the dough is too dry, add a couple tablespoons of milk or water to help combine everything a little better.

Rolling out your tortillas:

Start heating up your skillet to medium heat. Layout  parchment paper, then grab a small handful of dough and cover it in tapioca starch and roll out with a rolling pin. I find it easy to get them very thin, but they taste great a little thicker too. To get a perfectly round tortilla, find a plate the size you would like and place it over your rolled out dough. Then cut around the plate with a butter knife. The scraps can easily be worked back into your remaining dough. Place the dough on the skillet and watch for it to bubble up a little bit, that is when you flip it and let it cook on the over side. Enjoy!

Vanilla Bean Sugar Cookies

These cookies are amazing. I can't think of a better way to spend Valentine's Day than eating some gluten-free, egg-free, and nut-free love.

Preheat oven to 350 degrees F

Dry Ingredients:
3 Cups Cybele Pascal's Basic Gluten-Free Flour Mix
1/2 Cup Coconut Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon xanthum gum
Sift together and set aside:

In a separate bowl cream together wet ingredients:
1 Cup Sugar
1 Cup Butter
1/2 Cup strained Plain Greek Yorgurt
1Tablespoon Vanilla Bean Paste* (you can get this online or at a fancy kitchen store)

* If you don't want to use Vanilla Bean Paste you can use regular vanilla, but only use 1 teaspoon.

Combine both bowls gradually. I get it out of the bowl and kneed it all together, but I only have a hand held mixer. The dough gets pretty stiff.

I don't chill the dough because the coconut flour would soak up all the moisture and make the dough too dry. It is nice because you don't have to plan in advance to make these yummy cookies.

Lay out your parchment and and use extra gluten-free flour to help you roll it out. Try to get them about 1/4"thick.

Place on parchment paper and doubled up cookie sheet (unless you have a fancy cookie sheet that prevents burning on the bottom).

Cook for about 15 minutes, or until they start turning a little golden brown along the edges.

Let cool and enjoy!

****A slight variation on this that I do sometimes is using 1/4 cup of coconut flour (instead of 1/2 a cup) and adding 1/4 cup milled flax seed. I gives it a nice texture.