Happy Wednesday all!
Archives for December 2011
Now, Jennifer is no stranger to me, if fact I consider her my home girl, seeing as I have been food blog stalking her even before joining the SRC. We are both members of Tasty Kitchen and just so happened to be friends! Who would have thought? FYI, she probably has no idea who I am…but she is definitely about to find out. A little tid-bit about Jen (I’m sure she doesn’t mind if I call her Jen, right? I mean we are like family now): She was born and raised in NY, stay-at-home mother of the cutest freakin’ twins (Tyler and Eden), and loving wife. I think her concept is pretty much on point: simple, delicious, affordable, family-friendly recipes. Plus, if you are into crafts, Jen is definitely the woman to see about decorating and entertaining. BTW, I am super, super jealous of all the places she has traveled, ex: Vietnam and Paris. I am putting a proposal together for adoption (that is, her adopting me of course).
I just loved all of Jen’s delicious recipes but honestly, I cannot for the sake of my life get off my breakfast kick. Hell, I just love breakfast any time of day, especially when it’s chilly outside. Lucky for me, Jen had a few breakfast recipes that looked scrumptious, in particular, her Whole Wheat Pumpkin Pancakes. I had purchased a can of pumpkin puree which I was going to use to make these pumpkin cinnamon rolls, but seriously pancakes are my bff, so I caved.
Piece of cake…
I like a little pancake with my apple butter…
In my world, every recipe begins with a story, so allow me to tell you where this sitch-e-ation with bread began. Obviously, leetle seester (a.k.a. Les) can’t have bread. Celiac=no gluten=no bread. However, there are bread substitutes for these poor, sad, leetle, celiac people, like my sis that allows them to have there bread and eat it too (a little much? Yea, I crack my self up). Let’s just say that over Thanksgiving break, we put this bread to good use. My Dad got pretty crafty using the gf breadcrumbs in his cornbread stuffing, which might I add, was freakin’ delicious. The funny part is that my Dad had never tried this gf bread before. He is definitely the pasta eating, meat-a-ball making, bread stick junkie kind of guy…so this gf thing is on a whole notha’ level for him. Anyway, my Dad is pretty darn creative and has taken this gf pretty seriously, he and my mom have actually switched to a semi-gf diet. Yea, I really don’t know how to explain that one…semi meaning that they only allow themselves a What-a-burger twice a week now. Ha ha! Just kidding, seriously though, my parents eat pretty healthy, and cutting out bread for them is one small step for man kind and well, you know the rest.
Anyway, like I was saying, after discovering this gluten free bread, my Dad is a changed man, who knows if he will ever pick up a real piece of toast again. Wait til he finds out they have a cinnamon raisin variety (hmmm…this could be my next project). Upon returning home after Thanksgiving, I had nothing better to do than whip up my own version of gf bread. First of all, this stuff smelled absolutely sinful…I could hardly contain my urge to whip that thing out of the oven and baste it with a stick of butter before devouring the entire loaf. To make matters worse, I had to allow it to cool for about 30 minutes after baking.
Talk about torture. I used coconut oil in the recipe… holy moly. I don’t think I will ever go back to using regular oil ever again. I literally just want to take a bath in this stuff. You can really taste the flavor of the coconut oil in the bread, but it’s not overpowering…just enough to make your heart melt. I will warn you that this bread is pretty dangerous, so be careful. I would suggest serving the bread with a pat of butter and a maybe a spread of your favorite jam. Luckily, I still had a little bit of this good stuff leftover. Remember to
be greedy and eat this whole entire loaf yourself share with your friends and family.
1 1/2 c. almond flour
2 T. coconut flour
1/4 c. golden flaxseed
1/4 t. salt
1 1/2 t. baking soda
1/4 c. coconut oil, melted
1 T. agave nectar (you can also use honey)
1 T. apple cider vinegar
1. Place almond flour, coconut flour, flaxseed, salt, and baking soda in a food processor.
2. Pulse ingredients together.
3. Pulse in eggs, oil, agave, and vinegar.
4. Pour batter into a greased loaf pan.
5. Bake at 350 F for 30 minutes.
6. Cool and serve (unless you just can’t handle the torture)
P.S. If you want to go vote for my Orange Glazed Citrus Cookies in Saveur’s Home Cook Challenge, I would pretty much love you forever. Winner gets $500 dollars to Sur La Table (I can only dream of the possibilities). Just saying…