Pancakes Sans Wheat?!

Posted on June 22, 2013. Filed under: Breakfast Made Simple, Health | Tags: , , , , |

Food - Wheatless Pancakes

So here I am on the first Saturday of trying to eat a diet without any wheat.  It is a challenge because fun breakfast food traditionally uses a lot of wheat.  Think:  French toast, pancakes, waffles, bagels, pastries.  For today I thought I would try my traditional easy pancake recipe with substitutions for flour to see what would happen and voilà!  They turned out pretty good!  See my previous post to hear more about Wheat Belly by William Davis M.D.  and the reasons to lose the wheat.

Pancakes, Simple (Wheatless in parenthesis)

1.5 C. flour (.5 C. coconut flour, .5 C. buckwheat flour, .25 C. ground pecans, .25 C. corn flour)

3 t. baking powder

.5 t. salt

1 T. white sugar (coconut sugar)

1.25 C. milk (1.5 C. watered down organic cream – about 1/2 C. cream and all the rest water)

1 egg

3 T. melted butter (2 T. coconut oil/1 T. butter melted together)

Yep, I couldn’t help messing with some of the other ingredients, coconut sugar is better for you, I was out of milk, coconut oil is so good for you, so why not, but you certainly wouldn’t have to make these changes if you wanted to try this.  I also have done this recipe with almond milk made from almond butter and water, so feel free to switch out anything you want!

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Healthy AND Tasty Fudge Made Simple

Posted on April 11, 2013. Filed under: Food Made Simple, Health | Tags: , , , , , , , , , , , |

Food - Healthy Fudge

These are so yummy it’s astounding to realize while they melt in your mouth that they are feeding your cells with superfood nutrition.  What joy!  Just assemble these ingredients, which, admittedly are not easy to find in stores.  Just place an order at and you will be all set.  Then when you’re wondering what to do with all those great ingredients, knock yourself out with this super easy recipe!


1 C. cacao powder

4 T. mesquite powder

4 T. goji berry powder

4 T.  maca powder

3/4 C. shelled hempseeds

1/4 C. lightly toasted sesame seeds (pour into dry pan and heat on medium-low for about 10 minutes – cool)

4 T. flaxseed meal

1/2 C. coconut sugar

3/4 C. melted coconut oil (Heat by placing container into a bowl of very hot water to gently melt.  If you keep it in a metal container you can put it on the stove on the lowest setting just for a few minutes until it is about half melted.)

1/2 C. maple syrup

Start by toasting the sesame seeds and melting the coconut oil.  While those are warming, dump all the other ingredients into a heavy stand mixer fitted with a paddle, if possible.  Add oil and sesame seeds.  Mix until stiff dough forms.  Stop to scrape down sides of bowl if necessary.  Scrape out onto a board lined with wax paper or plastic wrap.  Form square or rectangle through the paper or put into a square baking pan to help form the shape.  Put into refrigerator for 30 minutes.  Take out and put fudge on a cutting board still wrapped.  Unwrap and cut into small cubes.  Store in the refrigerator (if there are any left – ha!)

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