Sunday, November 2, 2008

November 1st & 2nd Food

I'm going to post my day's meals in groups of one or two days because the recipes will take up a lot of space :)

November 1st

Garbanzo Flour Pancakes

1 Cup of Authentic Foods Garbanzo Flour
1/4 cup Rice Protein Powder
2/3 Cup of Milk, Soy Milk, Rice Milk or Water
2 Teaspoon Baking Powder
2 Eggs or Egg Whites
1/4 Teaspoon of Baking Soda
2 Tablespoons of Sugar or Maple Syrup
1/2 Teaspoon of Salt
1/2 Teaspoon of Vanilla
1/4 Cup of Vegetable Oil or Melted Butter (I use canola or coconut oil)
1/4 Teaspoon of Xanthan Gum

In a bowl combine all dry ingredients: Flour, Protein Powder, Baking powder, salt, Maple Sugar, Xanthan Gum, and Vanilla Powder. Mix well. In another bowl beat eggs, milk, and oil. Add to first bowl and mix well.

For a more specialty pancake, add chopped apples, grapes or any other fruit. Preheat lightly coated griddle or skillet over medium heat.

For each pancake pour about a 1/4 cup of batter onto a hot griddle. Cook on first side until bubbles that form begin to pop and edges look dry. With a spatula, turn and cook until second side is rich golden brown.


For lunch, Roy & I went out, and dinner was peanut butter & jelly (or banana for me).

November 2nd

Pumpkin Spice Donuts

1 1/4 C gluten free flour blend
1/2 C amaranth flour (we just did all gf flour blend)
1/2 C sugar
3/4 t xanthan gum
2 t baking powder
1/4 t baking soda
1/4 t salt
1 1/2 t pumpkin pie spice (see recipe below to mix your own)
2 T butter or shortening of choice (I used coconut oil)
1 egg, beaten (or egg replacer)
1/4 C plain yogurt (I used mayonnaise)
1/2 C canned pumpkin puree

Mixed it all together in a bowl and put it in the fridge for about 30 minutes.

Fill a frying pan 1/2 way with oil (or use a deep fryer) and drop in balls or full size donuts. Cook each side about 60-90 seconds.

We made 2 different kinds of coating:

Spiced sugar coating:
1 C sugar
2 T pumpkin spice

Donut Glaze:
1 C sifted confectioner's sugar
1/4 t vanilla
3-4 t rice milk

Pumpkin Spice
2 tablespoons ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon salt

Lunch was Lentil Lemon Soup. I had some chicken broth that I had cooked up the last time I baked a whole chicken. The chicken was cooked in lemon & garlic, so I was looking for a lemony soup recipe. I found this one at All Recipes and changed it ever so slightly.

Lentil Lemon Soup
About 6 cups chicken broth
2 cups water
1 large onion, finely chopped
2-3 bay leaves
3 sprigs Italian flat leaf parsley
1 teaspoon thyme
1 1/2 cups dried brown lentils, rinsed and drained
1 large bunch Swiss chard - rinsed and cut into 1/2 inch slices
4 cloves garlic, chopped
3 tablespoons chopped fresh cilantro
juice & zest of 1 lemon
1 teaspoon salt to taste

Throw it all into the crockpot and cook 8-10 hours on low.

For dinner, I had a Chicory salad and a bowl of cereal :)

Tomorrow I'm going to attempt a "rotisserrie" chicken in the crockpot. Stay tuned!


heather said...

Do you have a grain mill? I can't remember if we talked about you getting one or not, but I wonder if it would save you money going GF since you could grind your own $1/lb chickpeas into about 6-10 cups flour... I use mine a few times a week for all kinds of stuff, including making "instant" black and refried beans (just add water), as well as all my wheat and the like...

Brenna Kater, the Oceanskater said...

I don't have a grain mill, a dehydrator, or a Blendtec. I want all of those things, though :)

Cheryl said...

I love pancakes. I have yet to try garbanzo flour though. I haven't been able to find it near me yet.

Linda said...

That's funny that you posted breakfast foods, too. My kids really don't like lentils, but I make them once in a while anyway. Your recipe sounds good.

Amy Green said...

I bought a boat load of garbanzo bean flour and used it once, maybe 2 cups. I wasn't crazy about the texture or taste. I love garbanzo beans but not the flavor in my baked goods. I have been wanting a good pancake recipe - this sounds like it would be great, and perfect for breakfast. Love the fruit addition!

Brian said...

Your recipe for pancakes sounds good. I'll have to try it.