The BEST Fluffy GAPS Pancakes (so far)

Jenny, a (goat) kid.

Yet another grain-free recipe. It's good though, since my grain-free followers have been a bit neglected of recipes from me lately. But, nobody would know if I didn't say - I don't eat but only a couple of the recipes I've made and posted here. That's why I took the blog name "Starvin' Chef". (My family suggested that name. They were making jokes that I'd shrivel away without them ;) ). Don't feel compelled to click on that link. Let me tell you - that blog is not very pretty right now. It's a Starvin' Blog as far as beauty goes. It just needs a little work when I get to it. Ok, ok . . .

Now this is what, the fourth GAPS pancake recipe on this blog? But it's the best so far. Not to mention the easiest, too.

Nice and fluffy, lightly sweet pancakes with a touch of cinnamon - yum! These do not require a whole lot of almond flour, therefore are not dense, and are healthy with so many eggs.

So, to my GAPS visitors ~ enjoy some healthy sweetness today with this quick and easy recipe!

This recipe is "Starvin' Chef" approved ;).

Fluffy and Sweet Pancakes (GAPS, Grain, Sugar, Soy, Dairy, etc. Free)

5 eggs
1/4 cup honey
1 1/2 cups almond meal/flour, approximately
1/2 teaspoon salt
1/4 teaspoon baking soda*

Whisk all ingredients together well, adding flour as needed. Cook on a pan or griddle with some coconut oil, flipping pancake to cook through.**

Notes:
*Since baking soda, on the GAPS diet, is not supposed to be used in excessive amounts, I'm sure you could omit it and be just fine.
**We usually make small pancakes (probably about 3 inches across), but if you make them bigger you may have more flipping problems.


~ Hanunyah

Thanksgiving Party

Just thought I'd post a few pictures of the thanksgiving party we had. It was a fun time with friends and family - singing, dancing, quizzes and of course, lots of food.

Something went wrong with this GAPS pumpkin pie that a friend made - it looked fine when it came out of the oven, but it became like this overnight. It still tasted great!! It was dense like a cheesecake.

~ Hanunyah

French Toast

Nothing is hard about french toast, really, as long as you have the bread making down (although we did think about making it with pancakes - that wouldn't be traditional french toast, but, hey, maybe we'd start a new tradition ;) ).

Ducks and french toast, resting in the morning sunshine.

For an easy bread recipe, go here to my quick bread recipe, or use your favorite gluten-free bread. For a quick and easy breakfast treat, try making several loaves of bread in one day, freeze it, then pull out a loaf the night before.

Funny picture . . . the cat wanted some ;).

So, onto the sweet goodie of the day. . . . 

French Toast (Gluten, Dairy, Corn-free)

4 eggs
1 cup milk*
cinnamon (optional)
about 1/2 a loaf allergen-free bread
lard or other cooking fat
powdered sugar or maple syrup**

1. Whisk together the eggs, milk and cinnamon. Dip the bread in the mixture, letting soak for several seconds, depending on how moist the bread is.

2. Melt the cooking fat on a griddle. Cook until golden brown on each side, flipping once.

Notes:
*You may use non-dairy milk, I used goat milk.
**This is corn-free as long as you use corn-free powdered sugar and/or syrup.

One more duck picture ;).

~ Hanunyah

31 for 21: Citrus Fruit Bread

This is a favorite of my family - it is very moist, tender and flavorful.

Citrus Fruit Bread (Gluten and Dairy)
Adapted from AllRecipes.com

2 cups rice flour

1 1/2 teaspoons baking powder*

1/2 teaspoon baking soda

1 tablespoon grated orange zest, (optional)

1 1/2 cups fresh fruit (hint: cranberries)

1/4 cup lard or oil

1 cup white sugar

1 egg

3/4 cup citrus juice (hint: orange)

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan. Whisk together flour, baking powder and baking soda. Stir in orange zest and fruit. Set aside.

2. In a large bowl, cream together lard, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. (DO NOT over-beat). Pour into prepared pan.

3. Bake for about 45 minutes in the preheated oven, or until when a toothpick inserted in the center comes out clean.

Notes:
*With baking soda and cream of tartar this fell, but with baking powder it didn't as much. You may use that substitute (1/2 baking soda, 1/2 cream of tartar) to make it corn-free - it may fall, but it still tastes the same ;).
This could use some gums or some kind of binder because it's quite crumbly.
To make orange cranberry bread, use orange juice for the juice and cranberries for the fruit.

I think I made this one with peaches and grapefruit or lime juice

~ Hanunyah

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31 for 21: Banana Oatmeal Bread

Since we were gone most all today, I'm putting up a great quick bread recipe from The Gluten-Free Homemaker. Please click over to her blog for the recipe - Banana Oatmeal Bread.

Here are a few more of my pictures.

~ Hanunyah

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31 for 21: Brownie Bread Pudding

Here is a rich chocolate dessert. I've wanted to try this recipe I had for about a year, but just grabbed it out of my big "to try" pile. It was great! Rich and chocolate-y.

Brownie Bread Pudding (Gluten, Cow Dairy and Corn-free)
Adapted from AllRecipes.com

3 cups gluten and dairy-free brownies, prepared and cubed
2 eggs
1/2 cup sugar
3 tablespoons cocoa
1/4 cup oil
1 1/2 cups goat milk
nuts, for topping (optional)

1. Preheat oven to 350 degrees F. Place brownie chunks into a 8x8 inch baking dish.

2. Whisk the eggs, sugar, cocoa and oil in a large bowl. Add the milk. Pour your chocolate egg nog mixture over brownie cubes and sprinkle with nuts, if desired.

3. Bake until the top springs back when lightly touched.

4.  Take a picture and post on your blog :).


~ Hanunyah

Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker and Sugar & Spice by Seven Thirty Three

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31 for 21: Pumpkin Bread

This is a very moist, yummy, quick and easy recipe our family has been using for 10 to 15+ years, and it always turns out great - whether it's made with shredded zucchini, apples, raisins or pumpkin. And it doesn't even taste gluten-free.


Pumpkin, Zucchini or Apple Bread (Gluten-free, Cow Dairy-free, Corn-free)
Family Favorite (5 star rating from us!!!)

3 Eggs
4 Cups Sugar
6 Cups Pumpkin, Squash or Zucchini
2 Tablespoons Vanilla*
1 1/2 Cups Oil
6 Cups Gluten-Free Flour**
1 1/2 Teaspoons Baking Powder
2 Tablespoons Baking Soda
2 Teaspoons Xanthan Gum
1 Tablespoon Salt
1 Tablespoon + 1 1/2 Teaspoon Cinnamon
1 Tablespoon + 1 1/2 Teaspoon Nutmeg
2 1/2 Cups Milk

1. Preheat oven to 350 Degrees.

2. Mix all ingredients together. Pour into greased loaf pans until about 1/2 full (you may use other pans, too).

3. Bake at 350F degrees for 35 minutes or until golden brown and toothpick inserted in the center comes out clean.

~ Hanunyah

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31 for 21: Apple Muffins

Here is a great fruit muffin/bread recipe - soft, moist and they stay together without gums (because we ran out of guar gum :) ).

Apple Muffins (Gluten-free, Cow Dairy-free, Corn-free, Gum-free)
Adapted from AllRecipes.com


2 cups rice flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup goat milk
1 egg, beaten
1/4 cup oil
1 cup apple, peeled, cored and chopped

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.

2. Stir together flour, soda, cream of tartar, sugar, cinnamon and salt. In a separate bowl, stir together milk, egg and oil. Stir egg mixture into flour mixture just until combined. Fold in chopped apples. Spoon batter into prepared muffin cups.

3. Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

~ Hanunyah

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Multi-Grain Quick Bread

Happy Fall!


I am excited how my recent bread creations have come out. I am finding that the recipe Quick {Sandwich} Bread can be tweaked in many ways. It is a very good basic recipe.


     Since my Grandma (aka Granny) who is coming next month to visit, likes multi-grain, healthy type bread, we wanted to make her something that she could make into toast. So we experimented some. My sister (Suriyah) tried a few recipes, but they needed tweaked a bit more. Before she tried again, I came up with this.

Multi Grain Quickbread (Gluten-free, Dairy-free, Corn-free, Sugar-free, Gum-free)

Hanunyah Creation

2 eggs, separated

3/4 cups oat flour

1/2 cup oats

1 cup buckwheat flour

1/2 cup quinoa flour

2 tablespoons flaxseed meal

2 tablespoons sunflower seeds

1/2 teaspoon sea salt

2 teaspoons baking soda + 2 teaspoons cream of tartar (or 4 teaspoons baking powder, if not corn-free)

1/4 cup oil*

1 small mashed banana (about 1/4 cup) + about 1 1/4 cups milk or water*

1. Preheat your oven to 375 degrees Fahrenheit. Grease well a 9 x 5-inch loaf pan with oil or cooking spray and sprinkle oats and/or oat flour. Set aside.

2. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on high until stiff (but not dry) peaks form. Gently scrape the egg whites into a medium sized bowl and set the bowl aside.

3. Combine all of the remaining ingredients. Add one third of the egg whites to the dough, and slowly mix until the egg whites are incorporated into the batter. Gently fold the remaining egg whites into the batter until nearly no white streaks remain. It is more important that the egg whites not get deflated than it is to rid the batter of every white streak, so if a few white streaks remain so be it.

4. Scrape the dough into the prepared loaf pan. Place the loaf pan in the center of the preheated oven, and bake for about 35 minutes, until the top is lightly browned and a fork or toothpick inserted in the center comes out clean.

Cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing. If not using right away, wrap in plastic wrap to keep moist and soft.

Notes:

*Applesauce would probably work instead of the oil.

**The banana is used for sweetener. I wanted to make it sugar-free, so that's what I decided to use. But, you may substitute other pureed ripe fruit. To measure the banana and liquid - mash the banana, put in the measuring cup then fill the measuring cup up to 1 1/2 cups with milk or water.

~ Hanunyah

Bagels

Gluten-free, homemade bagels. And they smell, taste and look like bagels. Not crumbly, the dough is nice and easy to work with (and gum-free!).

I've been experimenting with yeast breads the last few days, and just in time Carrie @ Ginger Lemon Girl reposted her Bagel recipe.

Bagels (Gluten-free, Dairy-free, Corn-free)
Adapted from Ginger Lemon Girl

2/3 cup warm milk, or milk substitute (120F.)
2 tablespoons yeast
2 teaspoons sugar
2 eggs
2 tablespoons sugar (or agave nectar)
½ tsp. apple cider vinegar (ONLY if using xanthan gum)

2 ½ cups gluten-free flour (I use rice)
½ tsp. baking soda
1 tablespoon baking powder1 teaspoon salt

2 tsp. xanthan gum
-OR-
1 tablespoon chia seed meal (I only used the flax)
2 tablespoons flax seed meal

1 egg white mixed with 1 tablespoon warm water
Toppings (such as - poppy seeds, sesame seeds, garlic granules, dried onion, parsley, etc)

1. Prepare baking sheets with parchment paper or non-stick cooking spray.

2. In a small mixing bowl whisk together warmed milk, 2 tbsp. yeast, and 2 tsp. sugar. Set this mixture aside to proof.

3. In a medium bowl add the binder you prefer (either xanthan gum or chia seed meal and flax seed meal). Add baking soda, baking powder, and salt. Add the flour, and whisk mixture together thoroughly. Set aside.

5. Whisk in eggs, one at a time, to proofed yeast. Add sugar, and if you are using xanthan gum as your binder, add apple cider vinegar as a dough enhancer. (If you are using chia seed meal and flax seed meal as your binder LEAVE OUT the apple cider vinegar, as it can lesson the gelling and binding properties of both these seeds!!)

6. In your kitchen mixer bowl, add the egg and yeast mixture. Start mixing with your paddle attachment on medium speed. Continuing with the paddle on medium speed, add the flour mixture 1/3 cup at a time to the wet mixture, until you have added all the flour. Continue to mix on medium speed until well combined and a thick dough is formed. If you used xanthan gum as your binder, this dough will be extremely sticky! I used flax seed meal, and it was really easy to work with.

7. Put water on to boil and add several tsp. of salt.

8. Dust your hands with rice flour and place the dough onto a lightly floured surface. Continuing to use your hands, gently shape the dough into a large ball. Gently pull off a small handful of dough and shape it into a disk. Then using your finger, push a hole up through the middle of the disk. Continue to shape the disk until it looks like a bagel. Place the shaped bagel back on the floured surface.

9. At this point, you can preheat your oven to 200 degrees. Once it has preheated, turn the oven OFF immediately. We will let the bagels rise in the warmed oven after we have boiled them.

10. Make sure your water is still at a rolling boil. Working with ONE bagel at a time, using a slotted spoon (a spatula to works), gently place the bagel into the boiling water bath.

11. Boil the bagel for 20 seconds, gently holding it under the water. Be careful, as they easily fall apart if you boil them too long.

12. Pull out the boiled bagel and place it on your prepared baking pan. When you pull the bagel out of the water, be extra gentle! The bagel is very fragile now that it has been boiled and almost looks like wrinkled hands after a long warm bath!

13. Brush the boiled bagels with an egg wash (a mixture of one egg white with 1 tablespoon of water). Add the toppings you desire. Place the bagels in the oven to rise for 40 minutes. Take bagels out of the oven after 40 minutes of rising. Heat oven to 375 degrees F. Place bagels back in oven and bake for 15-18 minutes. They should appear golden and crisp when finished baking.

~ The flavors I made ~

(Oh, and sorry there are no goats as a background in these pictures, it was not very good picture-taking conditions outside :) )

Flax seeds, poppyseeds and onion powder - like an "Everything" bagel

Since this was the first batch I made, the bagels were harder and smaller. The next batches I made them bigger and taller so they are softer.

Plain

Carrot, Coconut and Cinnamon

And, surely not the least (these disappeared pretty quickly) - Chocolate Chip

~ Hanunyah

Quick {Sandwich} Bread

Yes I took these pictures outside, and that is a goat in the background :).

A beautiful rise, nice crust and a soft inside are all combined in this simple and quick loaf (that also stays together even without gums!). I think this bread would work very well for sandwiches. We haven't tried that yet, but my brothers and sisters have been toasting it and eating it with homemade goat butter - YUM!!

But, of course, I had to change something in the recipe :). So, you can click the link below to see Nicole's recipe, or my version typed up below.

I've been working on my photography skills lately, and found that taking pictures outside is a good idea.

Quick {Sandwich} Bread (Gluten-free, Dairy-free, Corn-free, Gum-free)
Adapted from Gluten-Free on a Shoestring

2 eggs, separated

3 cups all-purpose gluten-free flour (I use rice)

1 teaspoon sea salt

2 teaspoons baking soda + 2 teaspoons cream of tartar (or 4 teaspoons baking powder, if not corn-free)

1/4 cup oil

1 tablespoon sugar or honey

2 teaspoons apple cider vinegar

1 1/2 cups milk or water

1. Preheat your oven to 375 degrees Fahrenheit. Grease well a 9 x 5-inch loaf pan with oil or cooking spray. Set aside.

2. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on high until stiff (but not dry) peaks form. Gently scrape the egg whites into a medium sized bowl and set the bowl aside.

3. Again in the bowl of your stand mixer, now fitted with the paddle attachment, combine the flour, salt, soda and cream of tartar. Add the oil, sugar, vinegar, the egg yolks, and milk to the dry ingredients one at a time, mixing well after each addition. With the mixer on low speed, beat until the dry ingredients and the wet ingredients begin to come together. Turn up the speed, and beat until the mixture becomes smooth. (It will be somewhat thick. Mine was like a cake batter.) 

4. Add one third of the egg whites to the dough, and slowly mix using the paddle attachment until the egg whites are incorporated into the batter. Remove the bowl from the mixer, and gently fold the remaining egg whites into the batter until nearly no white streaks remain. It is more important that the egg whites not get deflated than it is to rid the batter of every white streak, so if a few white streaks remain so be it.

5. With a silicone spatula, scrape the dough into the prepared loaf pan. Place the loaf pan in the center of the preheated oven, and bake for about 45 minutes, until the top is lightly browned and a fork or toothpick inserted in the center comes out clean.

Cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing.

~ Hanunyah


This post is linked to Ultimate Recipe Swap

Suriyah's Hamburger Buns

Well, I know these aren't necessarily sweet, but it has to do with baking :).

One of my sisters, Suriyah makes these quick buns quite often since they are easy. In fact, she's making them right now!

Sometimes she adds pizza seasoning, and they smell sooooo good! I'm sure they taste good, too :).

Suriyah's Hamburger Buns
Adapted from: Taste Of Home


2 tablespoons active dry yeast
1 cup + 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3 1/2 cups rice flour


1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.


2. Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.


3. Cover and let rest for 10 minutes. Bake at 425° for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool.

Notes:
*Pizza seasoning - add with the salt 1 teaspoon italian seasoning, 1 teaspoon parsley, and 1 teaspoon onion powder.


~ Hanunyah

Bread Pudding

Tuesday some friends came over to butcher a pig. I made this while they were here, and as soon as I cut it and said that they could have some, it was like the locusts came in! It was only about 5 minutes until the pan looked like this, and it was a 10x13 inch pan (a doubled recipe)! -

So, I guess it was good! I sliced a peach over the bread (before baking), and the one time I made it before I used the raisins. Old, dry pancakes work well in this recipe (that's what I used the first time, and the second time I used pancakes and "rice bread" - cornbread recipe, with rice flour instead of cornmeal).

Bread Pudding (Gluten-free, Dairy-free, Corn-free)
Adapted from AllRecipes.com

7 slices worth of old GF, DF, CF bread, pancakes or rice bread*
2 tablespoons oil
raisins or fruit (optional)
4 eggs
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon maple (or vanilla) extract
2 cups goat milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8x8 inch baking pan*. Drizzle oil over bread. If desired, sprinkle with raisins or sliced fruit.
3. In a medium mixing bowl, beat the eggs, sugar, spices and maple extract. Add the milk and beat until well mixed. Pour over bread.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Notes:
*The bread - if you're not sure how much bread to use, just fill the pan with pieces of the bread product you're using until the pan is about 2/3 full. My family liked it with more bread, so it wasn't so gooey like a custard, but it was actually kind of spongy. They liked it like that, but if you like it more like a custard, then you may use less bread. I hope that makes sense ;).
**The baking pan - I used a 6x11 inch pan for when I didn't double the recipe, and a 10x13 inch pan when I doubled it. If you double it, you'll have to bake it longer. I don't know how much longer I baked it when I doubled it, I just left it in the oven until it was done.

Gluten-free, Dairy-free, Corn-free bread pudding, before "the locusts" came ;).

~ Hanunyah