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.

About Mouse

Hi, I am Mandy and I love to bake allergy friendly treats. I started this little recipe blog so I could easily share my recipes. I love helping people who live with food allergies find safe and yummy alternatives to eat and share.

I found out I was having problems with certain foods when in 2010 I developed a chronic rash on my hands. It wouldn't go away no matter what cream my doctor prescribed me and it was extremely painful, itchy, and embarrassing. In early 2012 I started eating a gluten free diet and had instant relief. It was awesome, my hands started healing within days. There were also a number of other symptoms I was suffering through (you know, all those yucky tummy issues that go along with gluten related problems) that went away also, hurray!

Later that year I had my baby girl and she had a chronic and sad rash all over her sweet little face and body. Her doctor prescribed me an allergy free diet while I was nursing her (which means no gluten, wheat, dairy, eggs, soy, peanuts, tree nuts, shell fish, and sesame). The diet restrictions were no fun to follow, but not impossible. All that deprivation was worth it because her skin cleared up and we eventually pinpointed her allergy to just eggs.

Around Christmas of 2013 I got a little crazy for a decent gingerbread cookie that was gluten and egg free and really dived into the experimental world of allergy friendly baking head on. I love researching different ingredients and testing them out.

I have naturally and slowly transitioned into a mainly plant-based diet (it is just how I like to eat, what I like experimenting with, and what helps me feel my best), so my older recipes contain some dairy, but the recent ones are all plant-based.

Food allergies and restrictions are no fun, I hope that my recipes will help!

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!

Vegan Gluten-Free Dark Chocolate Cake/muffins/brownies/cupcakes

Set oven to 325

Measurement is by grams, so you will need a scale

Dry Mix:

200    Brown Rice Flour 

100    Dutch Cocoa (this makes a dark chocolate version, you can also to natural cocoa for a different flavor)
40       Potato starch

10       Salt

10       Baking Powder

½ tsp. Zanthan Gum (my scale won’t register this weight, it is a very fine powder)

Wet Mix:

35/180          Chia Seed and Water Puree

-in a blender add 35 grams of chia seed and 180 grams of water and blend at highest speed for 90 seconds. I use a Blentec and it works great.

100   Coconut Milk (canned, not light, and shake it up real good before you measure it out)

200     Coconut oil (you may need to liquefy this by warming it up a little)

10       Vanilla Extract (always check to make sure you use a real vanilla extract and

            that it is Gluten-Free)

340     Organic Cane Sugar (If you don't need it to be vegan, you can use regular white sugar)

Premix both mixes, then combine and mix on medium speed for about 3 minutes. Add a cup of gf chocolate chips (make sure they are allergy free of course!) if you like (for brownies or muffins?).

Format options:

Muffins: Scoop ½ a cup of batter into regular cupcake lined tins. Bake at 325 for 75 min and do the toothpick test to see if they are baked through. Makes about a dozen muffins

Cupcakes: Scoop 1/4 a cup of batter into lined cupcake tins and bake at 325 for 75 min and do the toothpick test. Makes about 18 cupcakes

Brownies: Grease a 8x12 baking pan (I use a glass one) with coconut oil and pour batter into it. Evenly spread the batter around the pan. Bake at 325 for 75minutes. Really this recipe looks like cake, so it you are making brownies you may want to top it with something, like a ganache.

Pan Cake: Double the above recipe. Grease a 8x12 baking pan (I use a glass one) with coconut oil and pour batter into it. Spread the batter evenly around the pan, and bake at 325 for 75 minutes.

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.