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.