Blueberry Pancakes

Posted on March 10, 2015. Filed under: Breakfast Made Simple, Food Made Simple | Tags: , , , , , , |

Blueberry pancakes

Pancakes, Easy

1.5 C. flour

3 t. baking powder

1 t. salt

1 T. white sugar

1.25 C. milk

1 egg

3 T. melted butter

So, let’s talk pancakes today!  Above is my standard recipe, but today I made changes.  I used .5 C of 3 different flours to get the 1.5 total (oat flour, unbleached wheat, and spelt) AND I found canned blueberries at Aldi.  I also eliminated the sugar, milk, and butter.  Instead I used some pure maple syrup and 1/2 can coconut milk mixed with water to make about the same amount of liquid.  Then I got the cast iron skillet coated in farm lard and butter and really hot.  Then I poured in some batter and then placed the blueberries in, dotting them all over.

The nice thing about this recipe is it is very adaptable.  The blueberries were juicy and soft and worked really well here.  Give it a try!


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Wheatless Apple Cake

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

Food - Apple Cake 3This is a great time of year for apples.  I came into a free bushel of very small, somewhat wormy, but organic apples.  After cleaning some up I adapted this recipe I found at a blog called Buttered Up.  I include the original ingredients and then my changes in parenthesis.   This was a nice way to go without using wheat which is still what I’m trying to do.  Almond flour is too heavy/sticky to use all by itself, but it was great to include here as it made the batter heavier so it sunk under the apples and created almost a dense crust there.  I know spelt is an ancient version of wheat, but remember, I’m not trying to be gluten-free, just modern wheat-free.  I will say this was delicious especially with a dollop of vanilla ice cream on top.  My plan is to make coconut milk ice cream today for the leftovers.

Wheatless Apple Cake

½ cup spelt flour
¼ cup (almond flour)
¾ teaspoon baking powder
pinch of salt
4 large apples (+1/4 C. buckwheat honey and 1 T. cinnamon mixed in as I was chopping)
2 large eggs, at room temperature
¾ cup sugar (1/2 C. buckwheat honey)
3 tablespoons dark rum (or light rum which worked fine since I had the dark honey)
½ teaspoon vanilla extract
½ cup (1 stick) butter, salted or unsalted, melted and cooled to room temperature (or ½ C. melted coconut oil)

1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.

2. In a small bowl, whisk together the flours, baking powder, and salt.

3. Peel and core the apples, then chop into pieces. Food - Apple Cake 1

4. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter.

5. Stir in the remaining flour mixture, then the remaining butter.

6. Fold in the apple pieces until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top with a spatula. Food - Apple Cake 2

7. Bake the cake for 50 minute to 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.

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Wheatless Pancakes Made Simple

Posted on August 1, 2013. Filed under: Breakfast Made Simple, Food Made Simple, Health | Tags: , , , , , |

Food - Wheatless Pancakes 1Here is another version of wheatless pancakes.  This time I used spelt flour, almond flour, corn flour, and oat flour.  Spelt is an ancient form of wheat I’m trying here for the first time.

I’ll tell you no matter what I really like adding the ground nuts to recipes.  These pancakes were so tasty because the nuts add such a great flavor.  They are also very tender in texture, I think due to the nuts.

1.5 C. flour (.5 C. spelt, .5 almond flour, .5 oat/corn flours)Food - Wheatless Pancakes 2

3 t. baking powder

.5 t. salt

1 T. sugar (I used coconut sugar)

1.25 C. milk (organic, raw if you can get it)

1 egg

3 T. melted organic butter (I used 1 T. butter, 2 T. fresh farm lard)

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Wheatless Bread Do-Over

Posted on July 16, 2013. Filed under: Food Made Simple, Health | Tags: , , , , , |

Food - Wheatless Bread Again 2Ok, so I have eliminated wheat from my diet for exactly 1 month now.  I made bread once before that turned out pretty well except it was quite flat.  Today I am doubling the recipe to try to get it taller and I’m substituting some of the almond flour for spelt flour.

What is that?  “Spelt, also known as dinkel wheat, or hulled wheat, is an ancient species of wheat from the fifth millennium BCE (”  Now, let’s review a couple of things before you start informing me that this is wheat, ok?  First, I am not trying to be gluten-free since I’m not doing this because of any disease caused by gluten.  Second, the purpose of avoiding wheat, as explained by Dr. Davis in his book, Wheat Belly, is to stay away from modern wheat that has been hybridized too many times for human health in just the last 50 years.  I think this means that something like spelt, which is quite ancient, could be all right for me.

Food - Wheatless Bread Again 1I think this one turned out better.  It is taller and still quite nutty and tasty.  I’m going to try these flours with a yeast recipe next time.  I promise to report!

Wheatless Bread

Ingredients:  (Already doubled here)

1 Cup Coconut Flour

1 1/4 Cups Almond Flour

1 1/4 Cup Spelt Flour

1/2 Cup Ground Chia Seeds or Flaxseeds

7 Eggs

1/2 teaspoon Sea Salt

8 Tablespoons Coconut Oil

2 Tablespoon apple cider vinegar

1 teaspoon Baking Soda


1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.

2. Combine wet and dry ingredients.

3. Plop into a greased loaf pan and smooth the top.

4. Bake at 350 degrees for 40 to 50 minutes.

5. Let cool before slicing.

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