Thursday, February 6, 2014
I just read the book, Wheat Belly, and decided to eat gluten free. For the last month, I've eaten totally gluten free.
Sometimes you just start to crave comfort foods. One of my favorite comfort foods is pancakes. This almond flour pancakes are a great way to satisfy this craving. These pancake are made with almond flour instead of wheat flour.
They are a little gritter than pancakes and have a wonderful nutty flavor to them.
1 1/2 cup Almond Flour
1/2 cup Milk
cinnamon to taste
vanilla to taste
Whisk all ingredients in a mixing bowl. Add milk to make it thinner or add almond flour to thicken it. Oil the pan with butter. Cook over medium high heat. Flip after one side is golden brown.
Posted by Tim Rosanelli at 9:44 AM
Thursday, January 23, 2014
I made homemade cornmeal from field corn a few weeks ago. Now, I want to give you my tasty cornbread recipe. This recipe is completely Gluten free.
1 3/4 cup homemade cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon honey
2 cups milk
2 tablespoons melted butter (or bacon grease)
Preheat oven to 450 degrees. Grease a Bread Loaf Pan
In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.
Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting. Serve with lots of butter (obviously).
Posted by Tim Rosanelli at 10:06 AM